Patio summer

After delivering two major heatwaves already, Mother Nature has more than done her part this summer to supply weather suitable for enjoying a cold beverage. As cottagers and residents seek shaded patios and porches, or breezy decks and docks, there has never been a wider variety of drinks available to wet the whistle. From craft beers to non-alcoholic cocktails, here is a look at what is happening at some Kawartha Lakes watering holes this summer. 

The Fenelon Falls Brewing Company has 10 in-house varieties on tap, and in cans or growlers for at-home consumption. Brewmaster Russell Gibson says the Grapefruit Radler they introduced last year has become their bestselling “dock drink.” 

Calling it “a mix of lager beer and grapefruit soda, equal mixes of citrus fruit, candy and a touch of hop bitterness,” it took nearly a year of experimentation before the 2.5 per cent alcohol by volume drink came to market. 

The beers range from the milder Mexican Lager to the 6.2 per cent Farmhouse Belgian Ale. Gibson recommends a sampling flight arranged in order from the most approachable to the more adventurous to ease into craft beers for the uninitiated. 

“We may be looking into new brands later in the year around the Christmas period. Generally, we’re looking at more seasonal brands for next year,” adds Gibson who personally brews all products on site.

You’ll see the Radler and their recently re-branded beers on the expanded patio with pizza oven all summer at the restaurant adjacent to the brewery. 

Drinks are in flight across town at the Locker by the Falls as well. Last summer, the second generation of the restaurant put their mark on the menu when owner Samena Kennedy’s daughter, Lily, created their “Mojito & Margarita Flights,” a twist on the classic draft sample flights. More than 800 sold in one summer season. 

A proud mom explained this year’s contribution. 

“She presented the concept of “signature staff cocktails and menu items,” giving staff the opportunity to share a piece of themselves with our guests. Both our front of house and back of house are involved. Guests love the idea...and it just reaffirms our team concept.” 

One of the most popular new creations is “Mandy’s Spiked Heel,” which combines Hypnotic, raspberry vodka, Sprite, strawberry juice, a sugared rim, and a watermelon wedge garnish. 

“Guests absolutely love watching our bartenders create their drinks, but pouring a draft properly is still the king of the hill,” says Kennedy. 

One of the most popular new creations is “Mandy’s Spiked Heel,” which combines Hypnotic, raspberry vodka, Sprite, strawberry juice, a sugared rim, and a watermelon wedge garnish. 

Down the road in Bobcaygeon, 72 Bolton Sports Cafe has streamlined their drink menu to feature customer favourites and “the most refreshing cocktails summer has to offer.” 

According to Sarah Matthews, “this season, some of our biggest hits have been the strawberry pomegranate transfusion, our famous spicy margarita, and our signature pineapple coconut margarita.” 

“Every off-season, we travel and sample cocktails from around the world, bringing home fresh ideas and inspiration to create exciting new drinks for our guests each summer.” 

If you’re looking to re-create one of their signature cocktails at home, the pineapple coconut margarita is a great place to start. It features tequila blanco, pineapple juice, coconut cream, and a splash of fresh lime. 

Meanwhile in Lindsay, the Lindsay Brewing Company continues to satisfy thirsts and appetites at the Pie Eyed Monk. Coming off a winter where they were at capacity and turning away diners many weekends, summer sales of cans and growlers remain strong. 

Erastus Burley, general manager, says, “our biggest sellers are from a shakeup we did three years ago. We had a lot of the really ‘crafty’ stuff – heavy, heavy pale ales, double IPAs and the community here wanted to embrace us, but a lot of folks don’t love those big, ‘mouth-feel’ beers and they don’t love the high-alcohol content IPAs. So we dialed it back and developed our golden ale and Lindsay Light Lager which proved incredibly popular.” 

He describes the new lager as “easy-drinking, well-carbonated, crisp, with a tiny little fruit note, and not a lot of complex flavours. You can crush it on the dock or around the campfire and it goes great with many menu items.” 

The trend of the summer at the Pie Eyed Monk and beyond has been the popularity of non-alcoholic beers and cocktails. 

While the Lindsay Brewing Company doesn’t brew any near-beers themselves, Burley, who has been the GM since 2019, says they are hard to keep available at the restaurant. “We can’t keep a Heineken Zero in stock. Non-alcoholic beer is very trendy right now.” 

“There’s a big shift in the hospitality industry as a whole. Our sales for non-alcoholic craft cocktails are between 400 and 500 per cent higher than they were last year.”

He attributes that to increased health awareness, changed attitudes toward drinking and driving, and a cultural shift where young people are more likely to stay home with online gaming, gambling, or streaming services for entertainment instead of going to a night club or a dance.

The trend has resulted in new drink menu choices. “We’re bringing in some really high-end, non-alcoholic liquors and spirits. We have a drink with non-alcoholic Amaretto that is selling like crazy. I thought I had bought enough for a couple weeks, and it was gone in the first weekend.” 

Jason Lynn, co-owner of Murphy’s Lockside Patio and Pub in Fenelon Falls, agrees sales of non-alcoholic drinks are expanding. “The biggest seller in our restaurant is by far, soda pop. We’ve introduced more brands of non-alcoholic beverages, not mocktails as much, but definitely beers like Corona, Erdinger and Guinness 0 per cent as well as alcohol-free apple ciders.”

“We’re bringing in some really high-end, non-alcoholic liquors and spirits. We have a drink with non-alcoholic Amaretto that is selling like crazy. I thought I had bought enough for a couple weeks, and it was gone in the first weekend.”

Back at 72 Bolton, Sarah Matthews makes the same observation. “One trend we’ve seen explode this year is the demand for non-alcoholic beverages. Our top seller has been Michelob Ultra Zero, and we’ve also introduced a lineup of handcrafted mocktails, including a Mimosa, Lime Margarita, and Moscow Mule. They’re so full of flavour, you’d never guess they contain zero alcohol.” 

Gibson, at the Fenelon Falls Brewing Company says the trend can’t be denied. “The one thing we get asked the most about are non-alcoholic brands. This is reflective of the public’s reassessment of their relationship with alcohol. Gen Z is apparently drinking less and this is, in my opinion, a healthy and natural progression. The technology for making zero percent beers is substantially getting better, making the taste far more appealing. It still requires some investment in equipment, such as pasteurizers, which can have some serious upfront costs.” 

He adds, “Personally, I don’t think alcohol is going away anytime soon, but it’s a good reminder that if you like your local businesses, it’s important to support them in what ways you can.”