Summers with Boulevard Summer

Last year, the extremely talented bartender of Bluestem, Van John Zarr, was on a mission to give Kansas City its own memorable cocktail. Like the Manhattan for New York or the Sazerac for New Orleans. OK, it wasn’t really a mission, just a thought. “We have this great brewery,” he said, referring to Boulevard, “and you already serve wheat with a lemon so it’s a no-brainer to make a cocktail out of it.”

Teaming up with general manager Jeremy Lamb, Zarr created the Boulevard Summer ($8), which was popular enough to make a repeat appearance on this season’s cocktail list. Zarr is working on several other Boulevard-based cocktails, including a barbecue-based one with whiskey that should be available in cooler weather. But currently the Boulevard Summer is the go-to.

Zarr was kind enough to share the recipe:

1/2 jigger (0.75 ounces) Lillet blanc
1/2 jigger limoncello
One bottle Boulevard Wheat
Barritts’ ginger beer

Put ice in glass and pour the Lillet and limoncello on top. Shake until glass is cool. Transfer the contents to a martini shaker and strain the Lillet and limoncello back into the glass. Pour the Boulevard beer slowly into the glass. Top off with an ounce or less of the ginger beer and finish with a slice of lemon.

Zarr took a sip. “I’d forgotten how crisp that is,” he said. “Even though I only used a little ginger you can still taste it … Ginger beer goes well with anything in the summer.”

Indeed, it seemed wrong to be drinking it indoors on a rainy day. But 100-degree days will soon be here and Zarr will be ready with extra ginger beer and Boulevard Wheat on hand.