How to Make the Best Summer Cocktails
Stock up at your local fruit stand and cool down this summer with one of our easy-to-make, delicious summer cocktail recipes.
By Jane Lawson
Photo Credit: Troy Word
Woo Woo
2 ounces vodka
1/2 ounce peach schnapps
Lime wedge
Cranberry juice
Ice cubes
Half fill a cocktail shaker with ice. Squeeze in lime, then add the vodka and schnapps. Shake, then strain into an old-fashioned glass half filled with ice. Add the squeezed lime wedge and top up with cranberry juice.
Caipirinha
2 ounces cachaça (a clear Brazilian spirit made from sugarcane)
1 whole lime, chopped
1 tablespoon superfine sugar
1/2 ounce sugar syrup
Ice cubes
Mint sprig
Mash up lime, sugar, and sugar syrup in a cocktail shaker. Add a scoop of ice and the cachaça. Shake vigorously and strain into a chilled tumbler; garnish with mint.
Chapala
5 small chunks watermelon
1 lime, chopped
1/2 ounce sugar syrup
1 1/2 ounces gold tequila
Apple juice
Ice cubes
Mash up watermelon, lime, and sugar syrup in a cocktail shaker. Add a scoop of ice, then the tequila. Shake vigorously and strain into a tall, chilled glass 1 inch from the rim; top with apple juice.
Melonde
1 ounce Midori
1 ounce vodka
Lemonade
Club soda
Sprite
Pour Midori and vodka into a highball glass. Fill with lemonade and float a splash of club soda and a splash of Sprite on top. Garnish with a lemon twist.
Bellini
1/2 ounce peach liqueur
1 ounce peach juice or nectar
Chilled champagne or sparkling wine
Pour liqueur and juice into a chilled champagne flute. Slowly top up with champagne or sparkling wine.
Bahama Mama
1/2 ounce Malibu
1/2 ounce Kahlúa
1/2 ounce each dark and white rums
Pineapple juice
Pineapple wedge
Mint sprig
Ice cubes
Crushed ice
Half fill a cocktail shaker with ice cubes. Add the Malibu, Kahlúa, and rums. Shake vigorously and strain into a highball glass half filled with crushed ice. Top off with juice; garnish with pineapple wedge and mint.
Mojito
2 ounces white rum
8 mint leaves
Half a lime, chopped
1/2 ounce sugar syrup; club soda
Ice cubes
Mash up mint, lime, and sugar syrup in a cocktail shaker. Add a scoop of ice, then the rum. Shake vigorously and strain into a chilled tumbler 1 inch from the rim; top up with club soda.
Cuba Libre
2 ounces white rum
7 lime wedges
Cola
Ice cubes
Half fill a highball glass with ice. Add rum and squeeze in six lime wedges, adding the squeezed wedges to the glass. Top up with cola; garnish with the last lime wedge.
Piña Colada
1 1/2 ounces white rum
1/2 ounce coconut cream
1/2 ounce Malibu
3 1/2 ounces pineapple juice
1/2 ounce sugar syrup
1 cup crushed ice
Pineapple leaves
Place all ingredients but the pineapple leaves in a blender and blend until the consistency of shaved ice. Pour into a large, chilled cocktail glass; garnish with leaves.
Midori Fizz
1 ounce Midori
Top with club soda
Serve in a rocks glass over ice.
Shampoo
1/2 ounce gin
1/2 ounce lemon juice
Dash of Pernod
Dash of blue curaçao
Chilled champagne or sparkling wine
Lemon twist
Pour gin, then lemon juice, Pernod, and blue curaçao into a chilled champagne flute. Slowly top up with champagne or sparkling wine; garnish with a twist of lemon.
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