Fun, Festive Summer Cocktails

1 1/2 oz. No. 209 Gin
1/2 oz. lemon
1/2 oz. Cointreau
1 bar spoon of simple syrup
1 egg white

Shake vigorously with ice until frothy white. Stain and serve in a cocktail glass. Garnish with edible flower.

2 oz. Belvedere Bloody Mary Vodka
1 oz. tomato juice
1/6 oz. Merlot
Dash of Worcestershire sauce
Dash of Tabasco
Dash of simple syrup
Salt to taste

11/2 oz. Tequila Avión
3/4 oz. Cointreau Orange liqueur
1 oz. blood orange juice
1/2 oz. fresh sour mix

In a cocktail shaker, add all ingredients with ice. Shake and strain. Best served over fresh ice and garnish with an orange twist.

1 oz. Absolut Citron
1 oz. lillet
2 oz. pineapple juice
1/2 oz. simple syrup
3 raspberries

Shake with ice and strain over ice.

From The Backyard at W Los Angeles-Westwood

2 oz. Banks 5 Island rum
3/4 oz. fresh lime juice
3 oz. grapefruit soda

Combine lime juice with rum and ice. Shake and top with soda.

8 oz. Pimm's No. 1 Cup
24 oz. chilled lemon-lime soda

Add mint, cucumber, orange, and strawberry. Mix in a pitcher filled with ice.

2 oz. Pisco Portón
1 oz. pomegranate juice
1 oz. tangerine juice
Sugar to taste

Combine ingredients in a shaker with ice. Shake well and strain into a martini glass. Garnish with pomegranate seeds.

2 oz. Avion Seduction
1 1/2 Meyer lemon puree
1 1/2 vanilla simple syrup

Shake and strain into a vanilla sugar-rimmed glass.

From The Backyard at W Los Angeles-Westwood

1 1/2 oz. Chambord-flavored vodka
1/2 oz. Lemon juice
1/2 ounce agave syrup
5 blueberries
2 to 4 blackberries

Muddle berries and add remaining ingredients. Shake and strain over crushed ice into a tall glass. Garnish with berries.

2 parts Absolut Wild Tea
1 1/2 parts cranberry juice
1/2 part orange liqueur

Shake over ice and strain into a martini glass.

1 1/2 parts Pucker grape-flavored vodka in Grape Gone Wild
3/4 part lemon juice
1/4 part simple syrup
1 1/2 parts sparkling wine

Combine ingredients in a cocktail shaker. Shake first three ingredients and strain into a champagne glass. Pour sparkling wine on top.

2 oz. Leblon
1/2 lime, juiced
Splenda to taste

1 cup Pernod Absinthe
1 cup blueberries
Splash of simple syrup
1/2 cup elderflower liqueur
1 cup fresh lime juice
3 cups coconut water
1 1/2 cups pomegranate soda
Lemon and lime wheels

Moët & Chandon Rosé Impérial champagne
1/2 oz. Belvedere Black Raspberry vodka
1 scoop of softened raspberry sorbet

From "101 Champagne Cocktails" by Kim Haasarud

1 oz. Bacardi
1 oz. TyKu liqueur
1/2 oz. simple syrup
1/2 lime squeezed
Mint leaves
Splash of soda water

From The Backyard at W Los Angeles-Westwood

1 bottle Portocolo Rioja
3 oz. Applejack
2 oz. Pearl Plum Vodka
1/2 lemon
1/2 lime
1 orange
1 nectarine
1 green apple
3 tablespoons of sugar
Herbs (lavendar, sage, apple mint, pineapple mint, and grapefruit mint)

Thinly slice all the fruit. Heat herbs with wine to release the oils. Add ingredients together and steep for at least 24 hours. Garnish with lemon, lime, and orange slices.

From Dave Greekwood of Summer Winter

11/2 oz. SKYY Infusions Dragon Fruit
1 oz. Pomegranate Juice
1/2 oz. Lychee Syrup
2 Lychees
Lime

Combine all ingredients except lychees and lime in cocktail shaker with ice and shake vigorously. Strain into a chilled martini glass, garnish with lychees and twist of lime.

From the Four Seasons Hotel San Francisco

2 1/2 oz. SKYY Infusions Dragon Fruit
1 oz. Passion Fruit Puree
1/2 oz. Raspberry Liqueur
1/2 oz. Lime Juice
4 oz. Lemon Lime Soda

Combine all ingredients except soda in cocktail shaker with ice. Shake vigorously and strain into highball glass. Top with lemon lime soda and garnish with lime wheel and raspberries.

From Beretta San Francisco.