Simple mocktails, cocktails and drinks that stay cold in our stoneware

Summer is easy living in PEI. We relax on our deck, at one of our favourite beaches or just hang in the backyard. It comes with long sunny days and glorious evenings that are perfect for a picnic, barbeque or lobster and corn roast with friends and family. Our gatherings always include some type of alcoholic and non-alcoholic beverage. Maybe it’s our relaxed island lifestyle but we’re “over” the complex cocktail concoctions that use egg white and multiple hard-to-find ingredients and spirits. We prefer simple throw together drinks that take just a few minutes to prepare.   

Before buying Island Stoneware, we thought pottery mugs and bowls were only for warm cozy nights. But we quickly discovered stoneware is perfect for hot summer days where it keeps drinks cold and ice from melting. Apparently, the same insulation qualities that keep food hot also keeps drinks cold—magical pottery alchemy! So now our freezer always contains a few of our steins, tumblers, cups, and schooners for those moments when friends pull up and we want to indulge in a cool one.

Here are a few of our favourite simple two-minute drink recipes that use PEI craft beer and local spirits. Feel free to substitute with whatever is local to you.

Prince Edward Island Mule

serve in our Island Tide, Midnight Swim Tumbler

• 1 1/2 oz Deep Roots Distillery, Ocean Pearl Vodka
• 1/2 oz fresh squeezed lime juice
• 1/2 cup of your favourite ginger beer

Pour vodka and lime juice into tumbler. Add ice cubes and ginger beer. Stir to combine and garnish with a lime wedge and serve.

Island Summer Shandy

serve in our Island Original, Red Sand Schooner

• 12 oz Upstreet Commons, Pilsner
• 6 oz fresh lemonade

Pour beer and lemonade into a well-chilled Schooner from your freezer. Stir to combine and garnish with a lemon wedge.

Island Blueberry Gin Mojito

serve in our Celtic Knot, Thick Fog Cup

• 2 oz Myriad View Distillery, Physike’s Garden Gin*
• 1 oz fresh squeezed lime juice
• 20 fresh blueberries and a few sprigs of mint
• 1 Tsp sugar
• 3 oz club soda

Combine blueberries, mint and sugar into cup and muddle together. Add gin and lime juice and stir. Top with ice, soda and a garnish of mint.

*This cocktail can be made non-alcoholic by eliminating the gin and using ginger ale rather than club soda.

Beachside Rhubarb Squash

We will admit that this mocktail takes a little longer to prepare but it’s a refreshing summer drink and a way to use up all your garden rhubarb. You can mix up a large batch that will stay well chilled in our Island Original, Beach House Pitcher and serve in our Island Original, Beach House Tumbler

Rhubarb Syrup*

• 3 cups fresh or frozen chopped rhubarb
• 1 cup sugar
• 3 cups water

Non-alcoholic Squash

• 1 lime sliced
• 1.5 cup of Rhubarb Syrup
• 4 cups of sparking water or soda
• Rhubarb stalks dipped in sugar for garnish

Rhubarb Syrup

Bring rhubarb, sugar, and water to a gentle boil in a heavy sauce pan. Mix until all the sugar dissolves (about 2-3 minutes) and turn off heat. Let mixture steep for an hour. Press mixture through a metal strainer (cheesecloth also works). Pour liquid into a jar and add ½ cup of the remaining solids to the jar and chill. The leftover rhubarb solids are great over pancakes or ice cream.

Non-alcoholic Squash

Combine lime slices and rhubarb syrup in a chilled pitcher. Give ingredients a quick muddle. Add sparkling water or soda and top with ice. Mix and garnish each tumbler with a rhubarb stalk dipped in sugar.

Alcoholic Squash

Combine as squash recipe above and add 1.5 oz of vodka and 0.5 oz of Campari to each glass.

*The Rhubarb Syrup will keep for a week in the fridge.