Chic Summer Cocktail Recipes
Stylish summer cocktails
Drink up and chill out with this chic list of stylish cocktails perfect for a summer entertaining.
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Pog Punch1 1/2 parts SKYY Infusions Pineapple
\r\n1 1/2 parts Fresh Squeezed Orange Juice
\r\n1 part Guava Puree
\r\n \r\nIn an ice filled shaker combine all ingredients, shake and strain into ice filled scorpion bowl. Garnish with a floating orchid and pineapple. Accessorize with straws.\r\n
Created by Mixologist Cody Robertson at Lingba San Francisco
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Key Lime & Coconut Caipirinha 2 oz Cabana Cachaca
\r\n1 tbsp Shredded Coconut
\r\n1 tbsp Granulated Sugar
\r\n1 Lime, Quartered
\r\nCrushed Ice
\r\n \r\nMuddle lime with coconut and sugar. Add Cabana Cachaca, shake and pour over ice.
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Dragon Fly Punch2 parts Alizé Gold Passion
\r\n2 parts Bacardi Limon
\r\nSplash of Canton Ginger Liqueur
\r\nSplash of Cranberry juice
\r\nSplash of Lime juice
\r\nSplash of Ginger ale
Mix all ingredients together in a shaker. Pour over ice and serve.
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Swamp Water\r\n1.5 cups vodka\r\n
1 cup midori\r\n
2 cups sour mix (lemon-x)\r\n
2 cups pineapple juice\r\n
1 cup sprite\r\n
Mix all ingredients together. Drizzle grenadine on the top and serve with plastic alligators.
*If you don\'t want to make this at home, visit BrotherJimmys.com to find a location near you.
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Summertime in Paris1 1/2 oz SKYY Infusions Citrus Vodka
\r\n1/2 organic rosemary sprig
\r\n1/2 oz Meyer Lemon juice
\r\n1/2 oz lemongrass simple syrup
\r\nDash of soda
\r\n\r\nMuddle rosemary with lemon juice and simple syrup in a shaker. Add ice and SKYY Infusions Citrus Vodka and shake. Strain over fresh ice in a rocks glass and top with soda. Garnish with fresh rosemary sprig and serve.
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Lillypad\r\n1 1/2 oz Milagro Silver Tequila
\r\n1/2 oz Lillet Blanc
\r\n1/2 oz Lillet Rouge
\r\n1 1/2 oz Apple Juice
\r\n1/4 oz agave nectar
\r\n1/4 oz fresh lime juice
\r\nCombine ingredients and shake well. Serve up in a cocktail glass. Garnish with a blood orange wheel
Created by: Charlotte Voisey
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Spicy Pear Mojito\r\n1/4 Whole, Fresh Pear, Cored, Chopped
\r\n6 Fresh Mint Leaves
\r\n3 Lime Wedges
\r\n1/2 oz Monin Pineapple Chipotle Syrup
\r\n1/2 oz Simple Syrup
\r\n1.5 oz Grey Goose LaPoire Vodka
\r\nTop with 1 oz Perrier
\r\nMuddle pear, lime and mint in shaker. Add ice, pineapple chipotle syrup, simple syrup and Grey Goose LaPoire. Shake vigorously. Strain loosely into a glass with ice. Top with Perrier. Garnish with a squeeze of lime,\r\nmint sprig and a pear corkscrew.
Created by: Commer Beverage
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Kiwifruit Lychee Sparkler1 ZESPRI GOLD Kiwifruit, peeled, chopped
\r\n3 oz vodka
\r\n2 oz lychee syrup*
\r\n4 oz ginger ale
\r\nMuddle kiwifruit, vodka, lychee syrup and ice in cocktail shaker. Shake all ingredients, add ginger ale and strain into two ice-filled Collins glasses. Garnish with kiwifruit and lychee if desired. For mocktail, substitute 3 ounces extra ginger ale for alcohol.
\r\n*Look for canned lychees packed in lychee syrup in the Asian section of your grocery store.
\r\nMakes: 2 cocktails\r\n
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Sake & Spice1.5 oz Grey Goose La Vanille
\r\n1.5 oz TY KU Sake
\r\n2 oz Lychee Juice
\r\n1tsp Honey
\r\n1 Dash of Cinnamon
\r\n \r\nCombine ingredients, minus Cinnamon, in a shaker, fill with ice and shake vigorously for 30 seconds. Strain into a Martini Glass and garnish with a dash of Cinnamon/Cinnamon Stick.
Created by Beau de Bois at the Andaz Hotel in West Hollywood
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The Ginger Caipirissima\r\n5-6 lime wedges
\r\n3/4 oz ginger syrup
\r\n1 brown sugar cube
\r\n2 oz white rum
\r\nMuddle lime wedges and shake all ingredients together and serve in a Collins Glass.
From 1OAK, a nightlife venue from Richie Akiva and Scott Sartiano.
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Hula Dancer\'s Delight2/3 oz. SKYY Infusions Pineapple
\r\n1/2 oz. Vanilla Rum
\r\n1 oz. Lychee Puree
\r\nSplash of Fresh Lemon Juice
\r\n3 oz. Pineapple Juice
\r\nGrenadine
\r\n \r\nShake and strain into a rocks glass then add a little Grenadine. Garnish with floating orchid.
Created by Mixologist TJ Ramini at Makia Los Angeles
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east village passion cocktail
East Village Passion\r\n2 lime wedges
\r\n10 leaves Fresh mint
\r\n¾ oz simple
\r\n2 oz Appleton white rum
\r\n¾ oz passion fruit puree
\r\nSplash soda\r\n
\r\nDirections: Muddle the lime wedges, fresh mint and simple syrup in a mixing glass. Top with ice. A add rum and passion fruit puree. Pour into the highball glass. Top with splash of soda.\r\n
\r\nCourtesy of The Smith restaurant in NYC
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Bolshoi Basil\r\nBoth ancient Egyptians and ancient Greeks believed basil could open the gates of heaven. The good news is we don\'t have to wait until our souls leave our bodies to enjoy basil\'s sensitive warmth and subtle sweetness.
\r\n\r\n4 parts Russian Standard vodka
\r\n3 parts Fresh lime juice
\r\n3 fresh Basil sprigs
\r\n2 tsp. Sugar
\r\nSoda water
\r\n\r\nMuddle the basil and sugar in a high ball glass. Fill with ice, add vodka and lime juice and stir. Finish with a dash of soda and garnish with a sprig of basil.\r\n
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Warhol Crush\r\n12 fresh rosemary sprig
\r\n6 Fresh raspberries
\r\n.75 oz Simple syrup
\r\n1.5 oz Martini & Rossi Rosso Vermouth
\r\n2 oz Cranberry juice
\r\n\r\nMuddle rosemary, raspberries and simple syrup in a mixing glass. Fill halfway with ice and add vermouth and cranberry juice. Shake 8-10 times. Double strain into a chilled martini glass. Garnish with raspberries speared by a rosemary sprig.\r\n
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Toasted Coconut Colada1 1/2 oz. SKYY Infusions Pineapple
\r\n2 oz. Toasted Coconut
\r\n1/2 oz. Amaretto
\r\n1 oz. Homemade Sour Mix
\r\n2 oz. Fresh Pineapple
\r\n1 oz. Coco Lopez or Sweetened Coconut Milk
\r\n2 Dashes Angostura Bitters
\r\n \r\nCombine all ingredients plus 9 large ice cubes in blender and process until smooth. Serve in a hurricane glass. Top with toasted coconut, pineapple wedge. Add large straw and an orchid.
\r\n \r\nHomemade Sour
\r\n1 part Fresh Lemon Juice
\r\n1 part Fresh Lime Juice
\r\n2 parts Simple Syrup
\r\n1/4 part Fresh Orange Juice
Created by Mixologist TJ at Rusty Knot NYC
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Basil Gimlet5 fresh basil leaves
\r\n2 oz Plymouth Gin
\r\n1/2 oz agave nectar
\r\n3/4 oz fresh lime juice
\r\n\r\nIn a pint glass, muddle fresh basil, agave nectar, and lime juice. Add ice and gin. Shake vigorously and strain into stemmed glass. Garnish with fresh basil leaf. Created by Rye on the Road, San Francisco, CA.\r\n
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Minted Memory\r\n1 oz Bombay gin
\r\n1 oz Pimm\'s No.1
\r\n1/2 oz lemon juice
\r\n1 oz minted vinegar syrup
\r\nSmall pinch of fresh mint
\r\nSplash soda water
\r\n
\r\nMuddle mint, lemon and syrup lightly in mixing glass. Add spirits and fill w/ ice. Shake and strain into ice-filled Collins glass. Garnish w/ cucumber and mint.
Created by: Reza Esmaili, bar manger at Zare at Fly Trap
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Banana Flip\r\n1/2 oz Marie Brizard Banane
\r\n3 oz Maker\'s Mark bourbon
\r\n1/2 oz simple syrup
\r\n4 crushed Nilla Wafers
\r\n1 whole egg
\r\nGarnish: Nilla wafer and banana slice
\r\nFinely crush 4 Nilla wafers. Add all ingredients to mixing tin. Dry shake without ice to emulsify egg. Shake with ice and strain into a short narrow glass. Garnish with Nilla wafer and banana slice.
Created by: Don Lee, PDT New York (Please Don\'t Tell)
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Domaine de Canton Cocktail2.5 oz. Domaine de Canton
\r\n.5 oz. of Fresh Squeezed lemon juice
\r\n2 dashes of Angostura bitters
\r\n \r\nShake vigorously and serve over rocks. Serve with a lemon twist. Top with a splash of soda
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The Cointreau TeeseDita von Teese\'s cocktail is a bold cocktail featuring Cointreau as well as Monin violet syrup (a fragrant syrup that represents Dita\'s favorite flower)
1 1/2 oz Cointreau
\r\n3/4 oz Apple juice
\r\n1/2 oz Monin violet syrup
\r\n1/2 oz Fresh lemon juice
\r\nFrost ginger around the rim of the glass.
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The Flash\r\n5 slices Cucumber
\r\n3 pieces Fresh kiwi
\r\n1/2 oz Fresh lemon juice
\r\n2 oz209 Gin
\r\n1/2 oz Organic simple syrup
\r\n\r\nIn a pint glass, muddle fresh cucumber , kiwi and lemon juice. Add ice, simple syrup, and gin. Shake vigorously and strain into stemmed cocktail glass. Garnish with sliced wheels of cucumber and kiwi.
Created by Rye on the Road, San Francisco, CA. \r\n
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Bonbon of the Vanities\r\nWhile martini purists may balk, everybody has a sweet tooth and the Bonbon of the Vanities hits all the stops.
\r\n\r\n1.7 oz Russian Standard vodka
\r\n.85 oz Banana liquor
\r\n.85 oz Peach liquor
\r\n2.7 oz Orange juice
\r\n.33 oz Grenadine
\r\n\r\nFill 1/3 shaker with ice before adding ingredients. Shale for 3-5 seconds, add 3 ice cubes to a high ball glass and strain the mixture over ice. Add Grenadine and garnish with an orange slice.\r\n
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Royal Pomme Punch\r\n1/4 bottle Dubonnet Rouge
\r\n12 oz Apple Brandy (such as Laird\'s Bonded or Calvados)
\r\n24 Dashes of Angostura Bitters
\r\n3 oz Fresh squeezed orange juice
\r\n12 oz Champagne
\r\n \r\nAdd Dubonnet, apple brandy, orange juice and bitters to a pitcher filled with ice. Stir and strain into a chilled punch bowl. Garnish with a block of ice. Top with champagne and serve.
\r\n
\r\nMakes 12 Servings
Created by: Jim Meehan of PDT in NYC\r\n
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Blue Rain1 1/3 oz Sobieski Vodka
\r\n1/2 oz Martini & Rossi Bianco
\r\n1 oz St. Germain Elderflower Liqueur
\r\n1/2 oz fresh lime juice
\r\n\r\nPut all the ingredients in a shaker, shake, and serve in a highball glass. Garnish with 8 blueberries suspended all around the glass.
Created by: Junior Merino
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Belvedere Tangerine Twist\r\n1.5 oz Belvedere
\r\n3/4 oz Apricot Brandy
\r\n1 oz fresh lime juice slightly sweetened
\r\nJuice from one tangerine
\r\nMix all ingredients and serve on ice. Top with club soda.
Created by and served at: TenJune, NYC.
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Banana Caipirinha\r\n1 1/2 oz Leblon Cachaca
\r\n3/4 oz Banana schnapps
\r\n1/2 Banana
\r\n1 oz Coconut water
\r\nA splash of simple syrup
\r\n3/4 oz Lime juice
\r\n3/4 oz Pineapple juice
\r\n\r\nMix ingredients together in a shaker with ice. Strain and serve.\r\n
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Royal Fusion\r\n\r\n1.4 oz Russian Standard vodka
\r\n1.7 oz Seedless grapes
\r\n1.7 oz Cubed pineapple
\r\n.33 oz Vanilla liqueur
\r\n.33 oz Frangelico Hazelnut liqueur
\r\n1 Dash lime juice
\r\n1 Dash simple syrup
\r\n\r\nMuddle fruits in a mixing glass. Add liquids and shake vigorously over crushed ice. Double-strain into a chilled cocktail glass and garnish with a sprig of grapes.
The grape is an imperial fruit if ever there was one - think Grecian gods drinking their wine. It\'s the succulent grapes in this cocktail that give it its royal flair.\r\n
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Grown Up Grape Soda\r\n1.5 oz Belvedere
\r\n1 oz Lemon juice
\r\n1 oz Simple syrup
\r\n3 oz White cranberry juice
\r\n6 oz Veuve Clicquot
\r\n20 red and white grapes, frozen
\r\nAdd frozen grapes to the pitcher. Combine vodka, lemon juice, simple syrup, and white cranberry juice in a cocktail shaker with ice. Shake vigorously and pour into pitcher. Top with Veuve Clicquot and stir. Serve the pitcher with a fun stirrer and suggested glasses. Glasses should be garnished with 3-4 grapes
Courtesy of W Scottsdale Mixologist. Cocktail will be served in W Scottsdale\'s Living Room, Shade & Sunset Beach bars.
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Lennart1 1/2 oz. Xanté
\r\n\r\n1/3 oz. freshly squeezed lime juice
\r\n\r\nSprite/7UP
\r\n\r\nPour over ice in a highball glass and top with Sprite or 7UP. Squeeze a lime wedge and drop into the glass.
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Mad Bellini\r\nPeach Juice
\r\nPeach schnapps
\r\nVeuve Cliquot Rose
\r\nGarnish with rose petals or a strawberry.
\r\nRecipe by: Mad46 a Manhattan rooftop lounge.
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cucumber loco cocktail
Cucumber Loco\r\n\r\n3 Tablespoon sliced cucumber
\r\n½ oz simple syrup
\r\n1¼ oz Corralejo silver tequila
\r\n¾ oz Cointreau
\r\n½ oz lime juice
\r\nSalt
\r\n
\r\nDirections: Muddle the cucumber and simple syrup in a mixing glass. Top with ice. Add tequila, cointreau and lime juice. Shake well. Pour into the salt rimmed highball.\r\n
\r\nCourtesy of The Smith restaurant in NYC
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The Velvet Edie\r\n3 parts Martini & Rossi Bianco Vermouth
\r\n1 part Lemon juice
\r\n1/2 part Simple syrup
\r\n2 Raspberries
\r\n2 Mint leaves
\r\n\r\nGently muddle one raspberry and one mint leaf with simple syrup in the base of a martini shaker. Add remaining ingredients and ice. Shake well and strain over ice. Garnish with lemon slice, raspberry and mint leaf.\r\n
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Belvedere Sparkle\r\n1 oz Belvedere Vodka
\r\n2 oz cranberry juice with ice
\r\n1 oz Moet & Chandon Champagne
\r\n\r\nShake vodka and cranberry juice with ice. Strain into chilled martini glass and top with champagne. Garnish with raspberries. \r\n
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Versailles Cocktail\r\n1 oz Cointreau
\r\n2 oz Remy Martin XO
\r\n1 oz Fresh squeezed lemon juice
\r\nRim the glass with 24 carat gold flakes\r\n
Versailles cocktail is available at Whiskey Blue LA for $68\r\n
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Bohemian Cocktail\r\n1.5 oz Martini & Rossi Rosso Vermouth
\r\n2 oz Orange juice
\r\n1 oz Cranberry juice
\r\n.25 oz Grenadine
\r\n\r\nFill glass halfway with ice. Pour in Martini & Rossi Rosso Vermouth, orange juice and cranberry juice. Pour Grenadine down the inside of the glass and let settle to the bottom. Garnish with an orange slice.\r\n
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verde veritas summer cocktail
Verde Veritas\r\n1.5 oz Vodka
\r\n.5 oz Yellow Chartreuse
\r\nSplash of Dimmi
\r\n
\r\nDirections: Muddle basil and a slice of avocado in a pint glass, top with ice, shake and strain. Top with chocolate shavings.\r\n
\r\nCourtesy of Osteria Marco
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The Marie Claire Cocktail\r\n1 oz gin
\r\n1/2 oz St. Germain Elderflower Liqueur
\r\n2 tsp. fresh-squeezed lemon juice
\r\n2 dashes Angostura bitters
Shake well with ice then strain into a chilled cocktail glass and top with cold brut champagne. Garnish with a long lemon-peel spiral.\r\n
Created by: David Wondrich
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The Flirtini\r\n \r\n1 1/2 oz Grey Goose L\'Orange
\r\n1 oz Pineapple Juice
\r\nOnce poured, finish with Champagne
\r\nServed in a Martini Glass\r\n
Created at Whiskey Blue at W Los Angeles - Westwood.\r\n
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French Bulldog\r\n4-6 oz BULLDOG GIN
\r\n1 oz Elder Flower Cordial
3/4 oz Simple syrup
\r\n1/2 oz Creme de cassis
\r\n2-3 Sage leaves
\r\n\r\nPour BULLDOG Gin, Elder Flower Cordial and syrup into ice-filled cocktail shaker. Shake generously; pour into Martini glass over ice and then gently add Crème de cassis. Garnish with sage leaves.
Said to boost skin vitality and promote sexual stamina, Dragon Eye an ancient Chinese secret - is just one of the many uncommon elements in Bulldog Gin.\r\n
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Mexican Cosmopolitan1 oz Agavero
\r\n2 oz Vodka
\r\nSplash of cranberry juice
\r\nSplash of lime juice
\r\n\r\nCombine ingredients in a shaker with ice. Pour into a martini glass and garnish with an orange slice.
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Crouching Tiger\r\n2 Thin slices of fresh ginger
\r\n4 Fresh mint leaves
\r\n1.25 oz Stoli Ohranj
\r\n3/4 oz SOHO Lychee Liqueur
\r\n1/2 oz Fresh lemon juice
\r\n1/2 oz Simple Syrup
\r\n1/2 oz Apricot Nectar
\r\nRim the martini glass with lemon‐ginger sugar. Muddle fresh ginger and mint leaves in shaker. Add remaining ingredients and ice and shake vigorously until well blended and chilled. Strain into glass and garnish with an orange corkscrew and a slice of candied Ginger.
Created by: Commer Beverage
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Black Pearl\r\n1.5 oz Johnnie Walker Black Label
\r\n1/2 oz Apricot Brandy
\r\n1/4 oz Pomegranate Sour Syrup
\r\nGinger Ale floater \r\n
Serve in a highball glass over ice and garnish with a cherry.
Created by and served at: The Kobe Club Miami & New York
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jack daniels cocktail
Vaquero\r\n2 oz Jack Daniels
\r\n1 oz grapefruit juice
\r\n2 lemon wedges
\r\nLemon twist for garnish\r\n
\r\nDirections: In glass shaker, Muddle 2 lemon wedges with agave syrup. Add 1 scoop of ice (shaker should be 3/4 full). Add Jack Daniels and grapefruit juice and shake well. Strain into a Martini glass and garnish with a lemon twist.\r\n
\r\nCourtesy of Rosa Mexicano restaurant
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La Canne Creuse\r\n2 parts calvados
\r\n1/2 part Pernod Absinthe
\r\n1/2 part dark Italian vermouth
\r\n2 dashes Bitters
\r\nOrange twist
\r\nCombine ingredients in a mixing glass. Add ice, and stir until well chilled. Strain into a chilled cocktail glass and garnish with the orange twist.
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silver berry cocktail
The Silver Berry\r\n5 Blueberries
\r\nSplash of St. Germain and Canton
\r\n1.5 oz. Of Silver Tree Vodka
\r\nGinger Beer
\r\nIce
\r\nDirections: Muddle 5 blueberries with a splash of St. Germain and Canton. Top with ice and fill with 1.5 oz. Of Silver Tree Vodka. Strain over new ice into a Red Wine Glass and fill with Ginger Beer.\r\n
Courtesy of Osteria Marco
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Diamonds & Pearls\r\n1 oz Hendrick\'s
\r\n1 oz Lillet Blanc
\r\n4 Fresh blackberries
\r\n1/2 oz Coconut syrup
\r\nMuddle blackberries with coconut syrup. Add other ingredients and shake very well. Serve up in a cocktail glass. Garnish with a blackberry.
Created by: Charlotte Voisey
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Ginger Jubilee\r\n2 oz Bluecoat Gin
\r\n1/2 oz honey
\r\n1/2 oz chopped fresh ginger
\r\nHandful bing cherries (reserve one for garnish)
\r\nHandful blueberries
\r\nMuddle ginger, cherries and blueberries in a mixing glass. Add gin and honey and fill with ice. Shake well for 10 seconds and double fine strain into a chilled cocktail glass. Garnish with a cherry on the rim.
Created by: H. Joseph Ehrmann
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Kahlua Mayan Passion\r\n2 parts Kahlua
\r\n1 1/2 parts Tequila Tezon
\r\n1/2 part Hiram Walker Triple Sec
\r\n2 parts Passion fruit juice
\r\nOrange twist for garnish
\r\nShake ingredients in a cocktail shaker with ice and strain into a chilled martini glass. Garnish with an orange twist.
Kahlua Mayan Passion, is an exotic cocktail that contains the sweet tartness of passion fruit juice.
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Kobe Punch\r\n1 oz Lemon Infused Ciroc Vodka
\r\n1 oz Mango Rum
\r\n2 oz Pineapple Juice
\r\n2 oz Cranberry Juice
\r\nMix ingredients together and serve in a punch bowl or tumbler over ice, or individual glass tumbler. Garnish with a pineapple and cherry.
Created by and served at: The Kobe Club Miami & New York
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Ginger Drop\r\n1.5 oz Bacardi limon
\r\n1 oz Lillet
\r\nChampagne
\r\nFresh ginger
\r\nMuddle fresh ginger with Bacardi limon and Lillet, pour into champagne glass. Top with Champagne and garnish each glass with a piece of crystalized ginger, which can be purchased at a gourmet store.
Created by and served at: Megu, NYC
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Ginger Soju1 kumquat
\r\n2 slices ginger
\r\n1/2 oz Caribik Sun Acerola Concentrate
\r\n3/4 oz 8000 Generations Soju
\r\n1 1/2 oz Kissui Miyanoyuki Junmai Sake
\r\n\r\nMuddle the first three ingredients, add soju and sake, shake, and strain though a fine-mesh strainer into a special cocktail glass or sake glass.
Created by: Junior Merino
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chic cocktail recipes for the holidays
NAVAN Orchid Martini\r\n1/2 oz NAVAN Natural Vanilla Liqueur
\r\n1 oz Belvedere Vodka
\r\n1/2 oz simple syrup
\r\n3/4 oz fresh lemon juice
\r\nMoet & Chandon White Star
\r\nShake with ice; strain into a martini glass and top with champagne.
NAVAN Natural Vanilla Liqueur is made\r\nexclusively with natural vanilla from Madagascar, considered the world\'s best.
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chic cocktail recipes for the holidays
Vanille Bourbon\r\n1/2 oz tamarind syrup
\r\n1/2 oz NAVAN
\r\n1 1/2 oz bourbon
\r\n1 oz club soda
\r\nIn a mixing glass add all ingredients except the soda, add ice, shake and strain over fresh ice into a rocks glass, add soda and garnish with 3 brandied cherries on a pick.\r\n
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chic cocktail recipes for the holidays
Ruby Sipper\r\nThis modern beverage lends itself perfectly to be a signature cocktail at a holiday gathering or for putting a spin on the traditional New Year\'s toast.
\r\n1 1/4 oz citrus vodka
\r\n3/4 oz peach liqueur
\r\n2 oz white cranberry juice
\r\n1 1/2 oz Barefoot Bubbly Premium Extra Dry
\r\nPomegranate seeds
\r\nPlace spoonful of pomegranate seeds in a chilled martini glass. In a cocktail shaker, combine the vodka, peach liqueur and white cranberry juice with ice. Shake vigorously and strain into chilled martini glass. Top with Barefoot Bubbly and serve.
Chic Cocktails
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chic cocktail recipes for the holidays
Somerset Sidecar\r\nTad Carducci, creator of this cocktail was inspired by the bowls of apples, clementines and nuts that his mother used to put out around the house during the holidays.
\r\n1 lemon wedge and Hazelnut Sugar
\r\nIce
\r\n1 1/2 oz apple brandy
\r\n3/4 oz Cointreau or other triple sec
\r\n3/4 oz fresh lemon juice
\r\n1/2 oz Frangelico
\r\n1 orange twist
\r\nMoisten the outer rim of a martini glass with the lemon wedge and coat lightly with the Hazelnut Sugar. Fill a cocktail shaker with ice. Add the apple brandy, Cointreau, lemon juice and Frangelico. Shake well and strain into the prepared glass. Garnish with the orange twist.
\r\nHazelnut Sugar
\r\n1/3 cup toasted skinned hazelnuts
\r\n1/4 cup superfine sugar
\r\nIn a mini food processor, pulse hazelnuts with sugar until sandy with some slightly larger bits. Store in an airtight container at room temperature for up to week.\r\n
Created by: Tad Carducci
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chic holiday cocktail recipes
The Pama Kiss\r\nMix up the PAMA Kiss - you never know, you may just get a kiss in return.
\r\n\r\n1 1/2 oz PAMA Pomegranate Liqueur
\r\n3/4 oz Sour Apple Vodka
\r\n1/2 oz Cranberry Juice
\r\n\r\nMix ingredients in martini shaker, Shake well.\r\nServe on the rocks.\r\nGarnish with sugar dusted rasberries.
Chic Cocktails
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chic cocktail recipes for the holidays
Chambord & Champagne25 oz Chambord
\r\nChampagne \r\n
\r\nAdd Chambord to bottom of flute glass and top with champagne. Drop in a raspberry for garnish. Quick and easy but glamorous all the same.
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organic rasputini, purus organic vodka, organic cocktails, organic, cocktails
organic vodka rasputini
Purus Organic Rasputini\r\n2 oz. Purus Organic Vodka
\r\n1-2 oz. Organic Raspberries
\r\n1 oz. Raspberry Liqueur
\r\nSplash Of Sour
\r\nDirections:
\r\nShake all ingredients over ice \r\nand strain into martini glass.
\r\nRecipe Courtesy: Purus Organic Vodka
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cocktail recipes for the holidays
Santiago Sun3 whole kumquats
\r\n2 Matusalem Amber rum
\r\n1/2 Velvet falernum
\r\n2 dashes Fee Brothers orange bitters
\r\n\r\nIn a pint glass, muddle fresh kumquats, Falernum, and orange bitters. Add ice and rum. Shake vigorously and pour into a rocks glass. Garnish with lime zest.
Created by: Rye on the Road, San Francisco, CA.
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coming up roses cocktail
Coming Up Roses\r\n\r\n3/6 Lime \r\n
\r\n3 Rose Petals \r\n
\r\n1/2 oz Rose Syrup \r\n
\r\n5 drops of Rose Water \r\n
\r\n2 oz Bacardi Razz \r\n
\r\n2 oz Moet & Chandon White Star \r\n
\r\nDirections: Put the first four ingredients in a mixing glass then muddle them. Pour the Moet & Chandon in a highball. Add Bacardi Razz and ice into the shaker with the muddled fruit, shake and pour into the glass with the Champagne.\r\n
\r\nComing up Roses was created by Junior Merino and is available at Rayuela, Peter Pioppo, Macondo and Studio P.
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passion kai vodka cocktail
Passion\r\n1 ½ oz. KAI Vodka
\r\n¼ oz. Triple Sec
\r\n1 oz. Cranberry Juice
\r\n1 oz. Fresh House Made Sour Mix
\r\n¼ oz. Simple Syrup
\r\n¼ oz. Passion Fruit Purée
\r\nChampagne Float
\r\n\r\nDirections:
\r\nShake all ingredients over ice and strain into martini glass or 5 oz. carafe. Add orange/cherry garnish.
\r\n\r\nRecipe Courtesy: KAI Vodka, at Suite & Tender, at the Sè San Diego\r\n
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KARMA Citrus Celebration\r\n1 bottle of KARMA
\r\nOrange Liqueur
\r\nCointreau
\r\n1 sugar cube\r\n
\r\nDirections: Add Orange Liqueur + Cointreau + 1 sugar cube to KARMA. Add fresh strawberries in bottle to garnish.\r\n
\r\nRecipe courtesy of KARMA
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tequila cocktail
Flor Blanca\r\n2 oz Tequila \r\n
\r\n3.4 oz St. Germain Liquer\r\n
\r\n1 1/2 oz apple juice\r\n
\r\n1/2 oz agave mixture\r\n
\r\nLemon wedge as garnish\r\n
\r\nDirections: Muddle Lemon Wedges with Agave Syrup in glass shaker and add 1 scoop of ice (glass shaker should be 3/4 full). Add apple juice, tequila, St. Germain and shake well. Serve on the rocks if desired and garnish with lemon wedge.
\r\nCourtesy of Rosa Mexicano restaurant
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Simple Caipirinha\r\n2oz. Cachaca
\r\n2oz. Rose\'s Passion Fruit Mojito Cocktail Mix
\r\nDash Rose\'s Lime Juice\r\n
\r\nDirections: Mix all ingredients in a mixing glass. Pour into an ice-filled old fashioned glass. Garnish with a lime wedge and a cherry.\r\n
\r\nRecipe courtesy of Rose\'s Mixers
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lemongrass cocktail from spruce
Violet Beauregarde\r\n5 Blueberries
\r\n½ oz Lemongrass Syrup
\r\n¾ oz Lemon Juice
\r\n½ oz Pagés Parfait Amour Liqueur
\r\n1 ½ oz Beefeater 24 (or other London Dry Gin)
\r\nFever Tree Bitter Lemon Soda
\r\n2 Purple and 2 White Violets
\r\nLavender Stem w/ Flower\r\n
\r\nDirections: Fill a collins glass with ice interspersing violets throughout. In a mixing glass combine berries, syrup, and lemon juice. Muddle thoroughly. Add spirits and fill glass with ice. Shake vigorously. Add1 ½ to 2oz of Fever Tree bitter lemon soda to mixture. Strain mixture into prepared collins glass. Garnish with 2 blueberries, a long thin lemon twist and a lavender sprig. Note: To make Lemongrass syrup, bring 4 cups of water to a boil. Add 4 stalks of chopped lemongrass. Let boil until reduced by half. Turn off heat and add 2 ½ cups sugar. Stir well and strain. Let cool before using and refrigerate between uses.\r\n
\r\nCourtesy of Spruce
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pomegranate margarita cocktail
Pomegranate Margarita\r\n2 oz white tequila
\r\n1/2 oz Triple Sec
\r\n1 oz fresh lime juice
\r\n1 tablespoon fresh pomegranate juice
\r\n6-8 oz or one scoop of ice
\r\nGarnish with lime wheel or wedge
\r\n
\r\nDirections: Mix all the ingredients in a blender until smooth and frothy, garnish with lime.
\r\nCourtesy of Rosa Mexicano restaurant
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vespa cocktail
Vespa\r\n1 oz. 42 Below Vodka
\r\n1 oz. Hendricks gin
\r\n1 oz. Dimmi
\r\nSplash of Lillet Blanc
\r\nDirections: Serve up in a cocktail glass.\r\n
Courtesy of Osteria Marco
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strawberry guava and kiwi bellinis
[From L to R]\r\nStrawberry BelliniSanta Margherita Prosecco
\r\n¼ oz Strawberry Liqueur
\r\n1 oz Strawberry Purée
\r\n
\r\nGuava Bellini
\r\nSanta Margherita Prosecco
\r\n¼ oz Cruzan Guava Rum
\r\n1 oz Guava Purée
\r\n
\r\nKiwi Bellini
\r\nSanta Margherita Prosecco
\r\n¼ oz Midori
\r\n1 oz Kiwi Purée
\r\nDirections: Add Santa Margherita Prosecco first into a champagne flute to eliminate fizz. Add ¼ oz alternate liquor as per ingredients. Shake the purée and add to the drink. Stir.\r\n
\r\nCourtesy of the Phoenician in Arizona
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pomegranate bellini
Pomegranate BelliniSanta Margherita Prosecco
\r\n¼ oz Pama
\r\n1 oz Pomegranate Purée
\r\nDirections: Add Santa Margherita Prosecco first into a champagne flute to eliminate fizz. Add ¼ oz Pama. Shake the Purée and add to the drink. Stir.
\r\nCourtesy of the Phoenician in Arizona
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vanilla infused borboun cocktail
Ty Cobbler\r\n¼ oz molasses
\r\n\r\n¾ oz Lemon Juice
\r\n\r\n1 ½ oz Vanilla Infused Bourbon (Evan Williams)
\r\n\r\n1/3 oz Nocino della Cristina (Walnut Digestif)
\r\n\r\n3 thick slices Fresh Peach\r\n\r\n
\r\n\r\nDirections: In a mixing glass add molasses, lemon juice, and peach slices. Muddle thoroughly. Add spirits and fill with ice. Shake vigorously and strain through a chinois into a bucket glass filled with ice. Garnish with a thin slice of peach and a candied walnut. Note: To infuse Bourbon split two vanilla beans lengthwise and drop them into a bottle of Bourbon. Shake bottle once a day and let sit for 2-4 weeks.\r\n
\r\nCourtesy of Spruce\r\n
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absolut sage lady mango cocktail
Sage Lady\r\n1 1/2 Parts Absolut Mango
\r\n2-3 Leaves Fresh Sage
\r\n3 Cucumber Slices
\r\n1 part Simple Syrup
\r\n1/2 part Cointreau
\r\n3/4 Fresh Lime
\r\nDash of Peach Bitters
\r\n\r\nDirections:
\r\nMuddle cucumber, simple syrup, and sage. Shake with ice and fine strain into a martini glass. Garnish with a spanked sage leaf.
\r\n\r\nRecipe Courtesy: Absolut Vodka
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absolut mango spice cocktail
ABSOLUT MANGO Spice\r\n1 1/2 Parts ABSOLUT MANGO
\r\n1 Part Mango Nectar
\r\n2 Slices Jalapeno
\r\n1/2 Part Agave Syrup
\r\n3/4 Fresh Lime
\r\nDash Orange Bitters\r\n
\r\nDirections: Muddle jalapeno, agave syrup and mango nectar. Add remaining ingredients. Shake with ice and fine strain into a martini glass. Garnish with a jalapeno slice.
\r\nRecipe Courtesy: Absolut Vodka
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10 cane summer cocktail
10 Cane Colada Fresca\r\n2 oz. 10 Cane Rum
\r\n4 oz. Coconut Water
\r\n1/2 oz. Pineapple Juice
\r\nGarnish: Pineapple Wedge and Cherry\r\n
\r\nDirections: In a Mixing Glass, combine 10 Cane and coconut water. Add ice and shake vigorously. Pour into a Collins glass. Top with Pineapple juice. Garnish with a pineapple wedge and cherry. To make in pitcher form, multiply ingredients by six. Add ice and stir.
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hurricane punch cocktail
10 Cane Hurricane\r\n1 oz. 10 Cane Rum
\r\n1 oz. Navan
\r\n1 oz. Fresh Squeezed Orange Juice
\r\n1 oz. Cranberry Juice
\r\nSplash of Lime
\r\nGarnish: Orange and Cherry Spear\r\n
\r\nDirections: In a mixing glass, combine all ingredients. Add ice and shake vigorously. Pour into a rocks glass. Garnish with orange and cherry spear. To make in pitcher form, multiply ingredients by six. Add ice and stir.
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10 cane rum cocktail
10 Cane Light ‘N Stormy\r\n\r\n2 oz. 10 Cane Rum
\r\n3-4 oz. Ginger Beer
\r\n1/2 oz. Fresh Squeezed Lime Juice
\r\nGarnish: Lime Wedge and Candied Ginger\r\n
\r\nDirections: Fill a highball glass 1/2 full with ice. Combine all ingredients and stir. Garnish with lime wedge and candied ginger.
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mothers love cocktail
Mother\'s Love\r\n1 1/2 oz. 10 Cane Rum
\r\n1/2 oz. Chambord
\r\n1/2 oz Chandon Brut Classic
\r\nGarnish: Cherry or Blackberry \r\n
\r\nDirections: Combine 10 Cane and Chambord in a mixing glass. Add ice and shake vigorously. Strain into in a chilled martini glass and top off with Chandon Brut Classic. \r\nGarnish with one cherry or blackberry.
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atlantic ruin cocktail from allen and delancy
Atlantic Ruin No. 1\r\n2 oz. Chamomile-infused Flor de Caña 4yr Rum
\r\n0.75 oz. Fresh Lemon Juice
\r\n0.5 oz. Grade B Maple Syrup
\r\n1 tsp. Batavia Arrack
\r\n\r\nDirections:
\r\nShake and strain into a cocktail glass.
\r\n\r\nRecipe Courtesy: Allen & Delancey
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sixtini cocktail
20-Sixtini\r\n2.5 oz. Hanger One Mandarin Vodka
\r\n1 oz. Blue Moon Belgain White Beer
\r\n1 oz. Ginger Beer
\r\n1 oz. Vanilla Infused Simple Syrup
\r\nEdible Gold Flakes
\r\n \r\nDirections:
\r\nCombine all ingredients into a martini shaker with ice. Shake and strain into a chilled martini glass. Take an index card that has a small hole cut out in the middle and place it over the glass. Sprinkle the edible gold through the hole as to create a golf medal in the middle of the martini.
\r\n\r\nRecipe Courtesy: Tavern at the Park
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celestial fizz cocktail
Celestial Fizz Cocktail\r\n1.5 oz. Francois Peyrot Cognac
\r\n¼ oz. Grand Marnier
\r\n1 oz. of fresh Cranberry Juice
\r\nSparkling Wine
\r\n\r\nDirections:
\r\nCombine the Francois Peyrot Cognac, Grand Marnier, and cranberry juice. Top with Sparkling Wine. Garnish with a lemon wheel.
\r\n\r\nSage-simple syrup:
\r\nCombine equal parts sugar and water and bring to boil, lower heat, toss in a few sprigs of sage, then reduce by a third to a half until you get a syrup consistency. It should have a pale green-gold color.
\r\n\r\nRecipe Courtesy: Pops For Champagne, developed by wine director W. Craig Cooper
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high sage cocktail
High Sage Cocktail\r\n1.5 oz. Hendrick\'s Gin
\r\n1 oz. Sage-infused Simple Syrup
\r\n3-5 oz. Prosecco
\r\n\r\nDirections:
\r\nCombine Hendrick\'s gin, sage-infused simple syrup, and ice in a shaker tin. Shake and strain over ice in a highball glass. Fill with Prosecco. Stir gently. Garnish with cucumber slices and a sage sprig.
\r\n \r\nSage-simple syrup:
\r\nCombine equal parts sugar and water and bring to boil, lower heat, toss in a few sprigs of sage, then reduce by a third to a half until you get a syrup consistency. It should have a pale green-gold color.
\r\n\r\nRecipe Courtesy: Pops For Champagne, developed by wine director W. Craig Cooper
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mr right cocktail
Mr. RIGHT\r\n2 oz RIGHT Gin
\r\n2 pieces Fresh Pineapple (peel and cut to 1½” pieces)
\r\n1 oz Pineapple Juice
\r\n½ oz Fresh Lemon Juice
\r\n¾ oz Simple Syrup (1 to 1, sugar to water)
\r\n5-6 Basil Leaves\r\n
\r\nDirections: In mixing glass, muddle pineapple and basil leaves. Combine the other ingredients, add ice, shake vigorously and double strain into cocktail glass. Garnish with a sprig of basil leaves.\r\n
\r\nCourtesy of Mixologist Gregor de Gruyther, London
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ginger cocktail
Ginger Razz Saketini\r\n2 1/2 oz Ginger Infused Ultimate Vodka
\r\n1oz Ginjo Sake, 1 oz Chambord
\r\n1 oz Black Raspberry brandy
\r\nDirections: finish with 1 oz Ginger ale and a splash sour mix. Serve in a martini glass and garnish with a candied ginger float.\r\n
\r\nCourtesy of Temple Bar
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orange blossom cocktail
Orange Rosemary Blossom\r\n1 sprig Rosemary
\r\n½ oz Simple Syrup
\r\n1 oz Pama Liqueur
\r\n2 oz No. 209 Gin
\r\n2 oz Orange Juice
\r\n
\r\nIn a glass, muddle the rosemary, simple syrup and Pama together. Add in one scoop of ice, the No. 209 gin and orange juice. Shake vigorously and strain over glass of ice. Garnish with a twist of orange zest and a rosemary blossom. \r\n
\r\nCourtesy of Summer Winter restaurant
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bluecoat lemonade cocktail
The Bluecoat Lemonade\r\n2 Sprigs of Fresh Mint
\r\n¾ oz. Ventura Limoncello Originale
\r\n1 oz. Simple Syrup
\r\n1 ½ tsp. Fresh-squeezed Lemon Juice
\r\n2 oz. Bluecoat Gin
\r\nSplash of Soda
\r\n\r\nDirections:
\r\nPlace the mint sprigs in the bottom of a cocktail shaker. Pour in the Ventura Limoncello and muddle (crush). Add the simple syrup, fresh squeezed lemon juice and gin. Shake thoroughly and strain into a tall glass filled with ice. Top with a splash of soda, and garnish with mint sprig.
\r\n\r\nRecipe Courtesy: Opal Restaurant – Santa Barbara
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stiletto gin cocktail
Stiletto\r\n1¼ oz RIGHT Gin
\r\n¾ oz Pomegranate Liqueur
\r\n2 oz Pomegranate Blueberry
Juice\r\n¼ oz Blueberry Syrup
\r\n3 dashes Blood Orange Bitters
\r\n2 wedges Lime (squeezed)
\r\n1 oz Sparkling Wine
\r\n
\r\nDirections: Shake all ingredients except sparkling wine with cubed ice, poured into a highball glass filled with fresh ice and top with sparkling wine. Garnish with sliced strawberries and blueberries.\r\n
\r\nCourtesy of Mixologist Darren West, Las Vegas\r\n
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blueberry mojito
Blueberry Mojito\r\n6 Blueberries
\r\n3 Lime Wedges
\r\n1 tsp. Sugar
\r\n5 Mint Leaves
\r\n2 oz. VeeV
\r\nSplash of Soda Water
\r\n\r\nDirections:
\r\nMuddle first 4 ingredients in a rocks glass then add ice and then last 2 ingredients.
\r\n\r\nRecipe Courtesy: Whiskey Blue at the W Los Angeles-Westwood hotel
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clementine crush cocktail
Clementine Crush\r\n3 Pieces Fresh Ginger (Small)
\r\nSugar
\r\n1 1/2 oz. Svedka Clementine
\r\n3/4 oz. Fresh Orange Juice
\r\nTonic
\r\n\r\nDirections:
\r\nMuddle first two ingredients in shaker then add ice and last two ingredients. Serve over ice in a rocks glass. Garnish with ginger (1-2 pieces).
\r\n\r\nRecipe Courtesy: Whiskey Blue at the W Los Angeles-Westwood hotel
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guave sin cocktail
Guava Sin\r\n2 oz. Herradura Silver
\r\n1 oz. Triple Sec
\r\n1 oz. Guava Puree/Nectar
\r\n1 oz. Fresh Sour Mix
\r\n\r\nDirections:
\r\nServe up or over ice. Garnish with a lime wheel.
\r\n\r\nRecipe Courtesy: Whiskey Blue at the W Los Angeles-Westwood hotel\r\n
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spruce cocktail
La Fresa Fresca\r\n1 ½ oz Patron Silver
\r\n2-3 Strawberries
\r\n4 basil leaves
\r\n½ oz agave nectar
\r\n1/3 oz lime juice
\r\n1/3 oz lemon juice
\r\nSprinkle of black pepper
\r\n
\r\nDirections: Muddle agave, strawberry, basil, and citrus. Add tequila, fill with ice and shake vigorously. Strain through a chinois (fine mesh strainer) into a chilled cocktail glass. Sprinkle with black pepper, and garnish with basil leaf.\r\n
\r\nCourtesy of Spruce\r\n
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organic greenbee cocktail
Green Bee\r\n2 oz. Blue Ice Organic Wheat Vodka
\r\n1 oz. Honey Syrup (half honey, half hot water)
\r\nJuice of 1 Half Organic Lemon
\r\n5 Organic Mint Leaves (or enough to cover the palm of your hand)
\r\n\r\nDirections:
\r\nMuddle or tear mint into a mixing glass. Add ice, vodka, honey syrup and organic lemon juice and shake hard. Strain into a chilled cocktail glass and garnish with an edible flower or lemon zest.
\r\n\r\nRecipe Courtesy: Blue Ice Vodka
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mango cocktail
Mango Slide\r\n1 Julie Mango
\r\n1 oz Baleys Irish Cream
\r\n1 oz Dark Rum\r\n
\r\nDirections: Blend with ice and garnish
\r\nCourtesy of Jolly Beach Resort & Spa\r\n
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tamo cocktail
Tamo Martini\r\n1 1/2 oz. Stoli Raspberry
\r\n3/4 oz. Chambord
\r\n3/4 oz. Champagne
\r\nDirections: In a shaker, add Stoli and Chambord. Shake well. Strain into a chilled martini glass & top with Champagne.\r\n
\r\n
\r\nCourtesy of Aura Restaurant.
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tarragon buck organic vodka cocktail
Tarragon Buck\r\n1 1/2 oz. Blue Ice Organic Wheat Vodka
\r\n1 oz. dry vermouth
\r\nJuice of 1 half organic lemon
\r\n3 oz. organic ginger beer
\r\n1 large, fresh organic tarragon sprig\r\n
\r\nPlace tarragon in the palm of one hand and slap it hard with the other (you want to hear a good clap). Take the bruised herb and rub it all along the inside rim of a bucket glass. Fill the glass with ice, build the drink and stir in the tarragon.
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organic kiwi crush cocktail
Kiwi Crush\r\n2 oz. Blue Ice Organic Wheat Vodka
\r\n1/2 Organic Kiwi, Peeled
\r\n1/2 Organic Lime, Cut into Quarters\r\n1 Teaspoon Organic Sugar
\r\n \r\nDirections:
\r\nMuddle fruit and sugar in a mixing glass until well crushed and juicy. Add ice and vodka and shake vigorously. Pour all contents into bucket glass and drink with straws.
\r\n\r\nRecipe Courtesy: Blue Ice Vodka
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centriolo cocktail
Centriolo\r\n4 Slices of Cucumber
\r\n2-3 Basil Leaves
\r\n1.5 oz. Simple Syrup
\r\n1 oz. Fresh Lime Juice
\r\n3.5 oz. Hendrick’s Gin
\r\n\r\nDirections:
\r\nMuddle slices of cucumber with basil leaves. Add simple syrup, lime juice, and gin. Shake over ice. Fine strain into a chilled martini glass. Garnish with a floating mandolin sliced cucumber.
\r\n\r\nRecipe Courtesy: Centro Vinoteca
Chic Summer Cocktails
drink recipes, cocktail recipes, summer drinks, summer cocktails, entertaining, food, recipes
baileys irish margarita
Baileys Irish Margarita\r\n1 ½ oz. Baileys with a Hint of Coffee
\r\n¾ oz. Don Julio Añejo Tequila
\r\n1 Generous Scoop of Vanilla Ice Cream (softened)
\r\n¾ oz. Half & Half
\r\n3-4 Ice Cubes
\r\n\r\nDirections:
\r\nCombine Baileys, tequila, ice cream, half & half and ice into a blender until smooth. Pour blended contents into a tall glass.
\r\n\r\nRecipe Courtesy: Baileys
Chic Summer Cocktails
drink recipes, cocktail recipes, summer drinks, summer cocktails, entertaining, food, recipes
plymouth gin cocktail
English Garden\r\n25 ml Plymouth Gin
\r\n75 ml Apple Juice (cloudy/pressed)
\r\n12 ml Elderflower Cordial
\r\n2 qtr of lime
\r\n\r\nDirections: Fill glass with ice. Pour in Plymouth Gin. \r\nPour in apple juice and elderflower cordial. Add juice of lime quarters. Stir and add cucumber slices as garnish.
Chic Summer Cocktails
drink recipes, cocktail recipes, summer drinks, summer cocktails, entertaining, food, recipes
graycliff champagne cocktail
Graycliff Champagne Cocktail\r\n1/2 oz. Chambord
\r\n1/2 oz. Grand Marnier
\r\n1 dash Angostura Bitter
\r\n1/2 tsp Sugar
\r\nSqueeze 1/4 of Orange
\r\nChampagne\r\n
\r\nDirections: Combine first five ingredients in champagne flute. Add Champagne. Garnish with a strawberry and an orange wedge.
Courtesy of Graycliff Hotel & Restaurant in Nassau Bahamas
Chic Summer Cocktails
drink recipes, cocktail recipes, summer drinks, summer cocktails, entertaining, food, recipes
indian summer cocktail
Indian Summer\r\n37 ml. Plymouth Gin
\r\n50 ml. Cranberry Juice
\r\n1 Dash of Rose Water
\r\n4 Whole Raspberries
\r\n1 Dash of Syrup de Gomme
\r\n\r\nDirections:
\r\nFill mixing glass with ice. Add the Plymouth Gin, rose water, raspberries, cranberry juice, and syrup de gomme. Share vigorously (to crush raspberries). Strian into glass filled with fresh crushed ice and add a raspberry and rose petal for garnish.
\r\n\r\nRecipe Courtesy: Plymouth Gin, created by Jamie Terrell in the 2004 Bartender Cocktail Challenge
Chic Summer Cocktails
drink recipes, cocktail recipes, summer drinks, summer cocktails, entertaining, food, recipes
pink melon cocktail
Pink Melon\r\n50 ml. Plymouth Gin
\r\n35 ml. Pink Grapefruit Juice
\r\n20 ml. Elderflower Cordial
\r\n1 Slice of Watermelon
\r\n1 Dash of Syrup de Gomme
\r\n\r\nDirections:
\r\nFill a mixer with ice. Add Plymouth Gin and all other contents. Shake vigorously (to break watermelon). Strain into a glass filled with crushed ice. Add a small slice of watermelon and lemon as a garnish.
\r\n\r\nRecipe Courtesy: Plymouth Gin, created by Adam Simmons from London’s Bush Bar and Grill
Chic Summer Cocktails
drink recipes, cocktail recipes, summer drinks, summer cocktails, entertaining, food, recipes
lemon thyme martini
Lemon Thyme Martini\r\n3 Sprigs of Fresh Thyme
\r\n1/2 oz. Simple Syrup
\r\n2 oz. Bombay Sapphire
\r\n1 oz. Limoncello
\r\n\r\nDirections:
\r\nIn a glass, muddle together thyme and simple syrup. Add one scoop of ice, the Bombay Sapphire, and limoncello. Shake and strain into a martini glass. Garnish with lemon twist wrapped around a sprig of thyme.
\r\n\r\nRecipe Courtesy: Summer Winter
Chic Summer Cocktails
drink recipes, cocktail recipes, summer drinks, summer cocktails, entertaining, food, recipes
baileys cool rasberry
Baileys Cool Raspberry\r\n2 oz. Baileys Original Irish Cream
\r\n8-9 Raspberries
\r\nCrushed Ice
\r\n\r\nDirections:
\r\nPlace 4-5 raspberries at the bottom of a rocks glass and lightly muddle them. Top with crushed ice. Add Baileys Irish Cream. Garnish with three speared raspberries.
\r\n\r\nRecipe Courtesy: Baileys
Chic Summer Cocktails
drink recipes, cocktail recipes, summer drinks, summer cocktails, entertaining, food, recipes
snow cone cocktail
Raspberry Colada Snow Cone\r\n1.5 oz Stoli Razz
\r\n1 oz coconut puree
\r\n1 oz pineapple juice
\r\nsplash raspberry puree
\r\nSplash triple sec\r\n
\r\nDirections: Shake well and strain over your snow cone!
\r\nCourtesy of blue on blue restaurant at Avalon Beverly Hills
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