Is there anything better than barbecue, bluegrass, and good booze to get you excited about summertime? Maybe ice cream. And cornhole. And great company to share in these marvelous things.

What’s better than fried chicken? Cold fried chicken. (Seriously.)

Last week, I got all that and more at Tasting Table‘s ‘Cue Up Summer party. Yes, it’s already late July. But after an intensely oppressive heat wave, I think we all needed a reason to get excited about summer again. With great food by local purveyors, twangtastic bluegrass from the Difibulators, and unlimited booze, it perfectly renewed my love of the season’s simple pleasures. (And it didn’t hurt that the day itself was unseasonably cool!)

Serving up brisket and two kinds of ribs, and you still want more.

It all went down in the Elizabeth Street Garden which, under normal circumstances, is lovely enough with its antique statuary and rampant greenery. This evening, marquees strung with fairy lights sheltered tables laden with picnic pleasures—cold fried chicken, potato salad, and pimento cheese sandwiches from Bobwhite Lunch & Supper Counter; brisket, pork AND beef ribs, and fixins from Delaney Barbecue; some guilt-free gazpacho and veggies topped with Tabasco Buffalo Sauce; and amazing desserts—cookies by Mah-ze-Dahr Bakery; Imperial Woodpecker sno-balls; and massive ice cream sandwiches by Melt Bakery.

There’s a marshmallow hiding in that ice cream sandwich.

And what would an outdoor summer party be without bottomless booze? Guests had their choice of Santa Margherita wines, Goose Island beers, and cocktails made with Monkey Shoulder and Hendrick’s Gin. I’m a big fan of both of the latter and stuck to those. The Hendrick’s lemonade suited my unusual preference for having lemon with Hendrick’s (and only with Hendrick’s—with other gins, it’s always lime), and the Summer Jam, mixing Monkey Shoulder with strawberry jam and lemon juice, was everything a July whisky cocktail should be—cool, slightly sweet, and far too easy to drink. Check out the recipe below.

Josh fits right in with the mood lighting.

My buddy Josh, of the Coopered Tot and Morgan Library whisky fame, along with some new friends, ensured that the company was as good as the comestibles. Thanks to Nick of Exposure USA for hosting with aplomb and Freddy of William Grant & Sons for sharing his extensive boozey knowledge. Summer might be half-gone already, but I plan to carry on with the outdoor eating, drinking, and merry-making, getting all I can out of the few weeks we have left.

Add all ingredients except seltzer to a shaker. Shake well. Strain into a glass with ice and top with a splash of seltzer.