I never really thought about what summer might taste like until I tried a Lido cocktail. I can still picture that first sip: backyard barbecue, the sound of ice clinking in glasses, and my neighbor showing up with a pitcher of something citrusy and bright. We all lazily lounged in the shade while he poured out this sunshine-hued drink – immediately, I was hooked.
The Lido isn’t an old classic passed down from some legendary bar in Venice, but it feels like it could be. It channels everything I love about Italian aperitivo culture – fresh citrus, a whisper of herbs, and a lightness that suggests you’re just getting started with your evening. Supposedly, beach bars along the Italian coast serve their own versions to sunburned tourists. I’ve never been, but with one of these in hand, it’s easy to imagine.
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Part of the Lido’s appeal is how easily it fits in anywhere. It’s elegant enough to serve in your living room before dinner, yet right at home in a plastic cup at the beach. The base is just white rum and citrus – nothing fancy, but when mixed right, it comes alive. The mint is the secret weapon: just enough to make each sip feel cool and clean.
Ingredients & Glassware
- 2 oz (60ml) white rum
- 1 oz (30ml) freshly squeezed lemon juice
- 1 oz (30ml) orange liqueur (Cointreau or Triple Sec I’ve found both work)
- ½ oz (15ml) simple syrup
- 8–10 fresh mint leaves
- Ice cubes
- Lemon slice and a mint sprig for garnish
A tall glass is the way to go – highball or Collins, ideally. Something about seeing the drink’s golden color and all that crushed ice just feels right.
How to Make a Lido
- Lightly muddle about six mint leaves in the bottom of your shaker – just enough to bruise them and release their oils.
- Add the rum, lemon juice, orange liqueur, and simple syrup.
- Fill the shaker with ice and shake hard for about 15 seconds.
- Fill your glass with fresh ice.
- Strain the cocktail into the glass.
- Top with a lemon slice and a bit more mint.
A side note: my friend Kate, who always comes to these cookouts, doesn’t drink. So together we played with a non-alcoholic version – 2 ounces fresh orange juice, 1 ounce lemon juice, ½ ounce simple syrup, a splash of soda water, and the usual handful of mint. Turns out, it’s just as refreshing. I’ve even caught some guests sipping both versions throughout the night.
After making what feels like a hundred Lidos, here’s what I’ve learned: use the best lemon juice you can find – freshly squeezed, always. And if you’ve got a slightly aged white rum lying around, try it. The faint vanilla and oak add a subtle layer behind all that zingy citrus.
I also love how well the Lido works with summer food. One night, I paired it with grilled shrimp skewers – perfection. Another time, it played nicely with an array of cheeses; soft mozzarella and young goat cheese especially seemed to come alive alongside the drink.
But the Lido isn’t fussy. I’ve experimented: sometimes I add pineapple juice when I want it tropical, or I muddle in a few berries just for fun. Around the holidays, I’ve swapped plain simple syrup for cinnamon or clove-infused syrup, and it gets this spicy warmth that works surprisingly well.
I keep coming back to this cocktail for its simple balance. Sweet but never too much, bright but still smooth, and endlessly customizable. I love a complicated Negroni or an obscure amaro as much as the next home bartender – but sometimes the best drinks are the ones that remind you of summer afternoons, easy laughter, and the clink of ice in a glass shared with friends.
