There may never be a drink that replaces the cold brewski as the post-round drink of choice. And with so many flavorful Northwest microbrews (and their less filling big brothers) at your disposal, a beer is always a good call. But when the weather gets hot and your game was merely lukewarm, sometimes you’re in the mood for something more … well, potent. We suggest a mojito. Tangy and refreshing — but definitely not a “chick drink” — the mojito’s subtly sweet, fizzy blend of spirits and juices hit the spot after four hours in the sun chasing a ball around. All those ingredients smooth the way for the rum — the summer of liquors. Plus, the mojito is firmly established in the exclusive cadre of “cool” libations (Hemingway coiffed them) — alongside scotch, manhattans and gin & tonics. Bartenders might shoot you a glare when you order it. To make it right, they have to muddle the mint, which is “hard work” for bar jockeys. But it’s worth the dirty look. But beware: Mojitos are like a certain brand of potato chip. Nobody can drink just one.

The Mojito

• 1 teaspoon powdered sugar
• Juice from 1 lime (2 ounces)
• 4 mint leaves
• 1 sprig of mint
• White Rum (2 ounces)
• 2 ounces club soda

Place the mint leaves into a collins glass and squeeze the juice from a cut lime over it. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (or the back of a fork or spoon). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda. Garnish with a mint sprig.