Rainy days are getting fewer and farther between (knock on wood) and clear, sunny skies mark the beginning of warmer Whidbey weather. Summer is, for all intents and purposes, here. What better way to celebrate than with a light meal and a cold, stiff drink.

Local restaurants shared their new summer-inspired recipes with the Whidbey News-Times to help herald in the dog days.

Crown on the Cove

This drink was created by Front Street Grill bartender Mandi Black. It’s something “sweet but too sweet,” according to assistant manager Christina Jones. It’s something meant for sipping outside on the deck on a warm day.

1 ounce Crown Royal

1/2 ounce peach Schnapps

1 1/2 ounces cranberry juice

1 ounce orange juice

Garnish with an orange twist

Rosé Mussels

Front Street Grill cook Kody Lennon developed this new way to prepare mussels to create some lighter summer fare on the menu. He recommends using fresh rosemary and adding the liquids once the mussels start to open.

2 tablespoons olive oil

1/2 pound mussels

1 sprig rosemary

3 to 4 cloves minced garlic

2 tbsp butter

1 1/2 ounce fir liquor

6 ounces Rosé wine

1. Rinse mussels under cold water and discard any with broken shells.

2. Heat frying pan or cast iron skillet on medium-high heat

3. Add butter, rosemary, garlic and mussels to pan, increase heat to high and toss mixture

4. As the shells start to open, add liquor and Rosé, toss mixture

5. Remove from heat when all the shells have opened. Serve immediately.

Callen’s Lemon Scones

This recipe yields eight scones, perfect for sharing or saving. These zesty scones are a new offering in Callen’s Cafe, owner Michael Weeks said.

This recipe yields eight scones, perfect for sharing or saving. These zesty scones are a new offering in Callen’s cafe, owner Michael Weeks said.

2 cups flour

1/3 cup granulated sugar

1.5 tsp baking powder

¼ tsp baking soda

1/4 tsp salt

8 tablespoons butter

1 tablespoon lemon peel minced

½ cup sour cream

1 egg

Mix all dry ingredients together and cut in the butter, a food processor works well for this or a pastry cutter.

In a separate bowl mix together the sour cream, egg and lemon peel.

Combine the wet ingredients with the dry mix and knead for a minute or 2 until you get an even consistency.

Form into a large round and cut into 8 pie shape pieces.

Place on cookie sheet and bake in 325-degree oven 8-12 minutes until lightly browned.