Chic Summer Cocktail Recipes

Key Lime and Coconut Caipirinha
2 oz. Cabana Cachaça
1 tbsp. shredded coconut
1 tbsp. granulated sugar
1 lime, quartered
Crushed ice

Muddle lime with coconut and sugar. Add Cabana Cachaça, shake, and pour over ice.

Dragonfly Punch
2 parts Alizé Gold Passion
2 parts Bacardi Limón
Splash of Canton Ginger Liqueur
Splash of cranberry juice
Splash of lime juice
Splash of ginger ale

Mix all ingredients together in a shaker. Pour over ice and serve.

Swamp Water
1 1/2 cups vodka
1 cup Midori
2 cups sour mix (Lemon-X)
2 cups pineapple juice
1 cup Sprite

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.

Summertime in Paris
1 1/2 oz. SKYY Infusions Citrus Vodka
1/2 organic rosemary sprig
1/2 oz. Meyer lemon juice
1/2 oz. lemongrass simple syrup
Dash of soda

Muddle 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.

Lilypad
1 1/2 oz. Milagro Silver Tequila
1/2 oz. Lillet Blanc
1/2 oz. Lillet Rouge
1 1/2 oz. apple juice
1/4 oz. agave nectar
1/4 oz. fresh lime juice

Combine ingredients and shake well. Serve up in a cocktail glass. Garnish with a blood orange wheel

Created by Charlotte Voisey

Spicy Pear Mojito
1/4 whole, fresh pear, cored, chopped
6 fresh mint leaves
3 lime wedges
1/2 oz. Monin Pineapple Chipotle Syrup
1/2 oz. simple syrup
1 1/2 oz. Grey Goose La Poire Vodka
1 oz. Perrier

Muddle pear, lime, and mint in shaker. Add ice, pineapple chipotle syrup, simple syrup, and Grey Goose La Poire. Shake vigorously. Strain loosely into a glass with ice. Top with Perrier. Garnish with a squeeze of lime, mint sprig, and a pear corkscrew.

Created by Commer Beverage

Kiwifruit Lychee Sparkler
1 ZESPRI GOLD Kiwifruit, peeled and chopped
3 oz. vodka
2 oz. lychee syrup*
4 oz. ginger ale

Muddle 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.

*Look for canned lychees packed in lychee syrup in the Asian section of your grocery store.

Makes: 2 cocktails

Sake & Spice
1 1/2 oz. Grey Goose La Vanille
1 1/2 oz. TY KU Sake
2 oz. lychee juice
1 tsp. honey
Dash of cinnamon

Combine 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

The Ginger Caipirissima
5-6 lime wedges
3/4 oz. ginger syrup
1 brown sugar cube
2 oz. white rum

Muddle lime wedges, shake all ingredients together, and serve in a collins glass.

From 1OAK, a nightlife venue from Richie Akiva and Scott Sartiano

Hula Dancer's Delight
2/3 oz. SKYY Infusions Pineapple
1/2 oz. vanilla rum
1 oz. lychee puree
Splash of fresh lemon juice
3 oz. pineapple juice
Grenadine

Shake and strain into a rocks glass, then add a little Grenadine. Garnish with floating orchid.

Created by Mixologist TJ Ramini at Makia Los Angeles

East Village Passion
2 lime wedges
10 leaves fresh mint
3/4 oz. simple syrup
2 oz. Appleton White Rum
3/4 oz. passion fruit puree
Splash of soda

Muddle lime wedges, fresh mint, and simple syrup in a mixing glass. Top with ice. Add rum and passion fruit puree. Pour into a highball glass. Top with splash of soda.

Courtesy of The Smith restaurant in NYC

Bolshoi Basil
Both 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.

4 parts Russian Standard Vodka
3 parts fresh lime juice
3 fresh basil sprigs
2 tsp. sugar
Soda water

Muddle the basil and sugar in a highball glass. Fill with ice, add vodka and lime juice, and stir. Finish with a dash of soda and garnish with a sprig of basil.

Warhol Crush
12 fresh rosemary sprigs
6 fresh raspberries
3/4 oz. simple syrup
1 1/2 oz. Martini & Rossi Rosso Vermouth
2 oz. cranberry juice

Muddle 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.

Toasted Coconut Colada
1 1/2 oz. SKYY Infusions Pineapple
2 oz. toasted coconut
1/2 oz. Amaretto
1 oz. homemade sour mix (see recipe below)
2 oz. fresh pineapple
1 oz. Coco Lopez or sweetened coconut milk
2 dashes of Angostura bitters

Combine all ingredients plus 9 large ice cubes in blender and process until smooth. Serve in a hurricane glass. Top with toasted coconut and a pineapple wedge. Add a large straw and an orchid.

Homemade Sour Mix
1 part fresh lemon juice
1 part fresh lime juice
2 parts simple syrup
1/4 part fresh orange juice

Created by Mixologist TJ at Rusty Knot NYC

Basil Gimlet
5 fresh basil leaves
2 oz. Plymouth Gin
1/2 oz. agave nectar
3/4 oz. fresh lime juice

In 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

Minted Memory
1 oz. Bombay Gin
1 oz. Pimm's No. 1
1/2 oz. lemon juice
1 oz. minted vinegar syrup
Small pinch of fresh mint
Splash of soda water

Muddle mint, lemon, and syrup lightly in mixing glass. Add spirits and fill with ice. Shake and strain into ice-filled collins glass. Garnish with cucumber and mint.

Created by Reza Esmaili, bar manager at Zare at Fly Trap

Banana Flip
1/2 oz. Marie Brizard Banane
3 oz. Maker's Mark Bourbon
1/2 oz. simple syrup
4 crushed Nilla wafers
1 whole egg
Nilla wafers and banana slices, for garnish

Finely 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)

Domaine de Canton Cocktail
2 1/2 oz. Domaine de Canton
1/2 oz. fresh-squeezed lemon juice
2 dashes of Angostura bitters

Shake vigorously and serve over rocks with a lemon twist. Top with a splash of soda.

The Cointreau Teese
Dita von Teese's cocktail is a bold drink featuring Cointreau as well as Monin violet syrup (a fragrant syrup that represents Dita's favorite flower).

1 1/2 oz. Cointreau
3/4 oz. apple juice
1/2 oz. Monin violet syrup
1/2 oz. fresh lemon juice

Combine, and frost ginger around the rim of the glass.

The Flash
5 slices cucumber
3 pieces fresh kiwi
1/2 oz. fresh lemon juice
2 oz. 209 Gin
1/2 oz. organic simple syrup

In 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

Bonbon of the Vanities
While martini purists may balk, everybody has a sweet tooth, and the Bonbon of the Vanities hits all the stops.

1.7 oz Russian Standard Vodka
.85 oz. banana liqueur
.85 oz. peach liqueur
2.7 oz. orange juice
.33 oz. Grenadine

Fill 1/3 shaker with ice before adding ingredients. Shake for 3-5 seconds, add 3 ice cubes to a highball glass, and strain the mixture over ice. Add Grenadine and garnish with an orange slice.

Royal Pomme Punch
1/4 bottle Dubonnet Rouge
12 oz. apple brandy (such as Laird's Bonded or Calvados)
24 dashes of Angostura bitters
3 oz. fresh-squeezed orange juice
12 oz. Champagne

Add 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.

Makes 12 servings

Created by Jim Meehan of PDT in NYC

Blue Rain
1 1/3 oz. Sobieski Vodka
1/2 oz. Martini & Rossi Bianco
1 oz. St. Germain Elderflower Liqueur
1/2. oz fresh lime juice

Put 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

Belvedere Tangerine Twist
1 1/2 oz. Belvedere
3/4 oz. apricot brandy
1 oz. fresh lime juice, slightly sweetened
Juice from 1 tangerine

Mix all ingredients and serve on ice. Top with club soda.

Created by and served at TenJune, NYC

Banana Caipirinha
1 1/2 oz. Leblon Cachaça
3/4 oz. banana schnapps
1/2 banana
1 oz. coconut water
Splash of simple syrup
3/4 oz. lime juice
3/4 oz. pineapple juice

Mix ingredients together in a shaker with ice. Strain and serve.

Royal Fusion
1.4 oz. Russian Standard Vodka
1.7 oz. seedless grapes
1.7 oz. cubed pineapple
.33 oz. vanilla liqueur
.33 oz. Frangelico Hazelnut Liqueur
Dash of lime juice
Dash of simple syrup

Muddle 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.

Grown-Up Grape Soda
1 1/2 oz. Belvedere
1 oz. lemon juice
1 oz. simple syrup
3 oz. white cranberry juice
6 oz. Veuve Clicquot
20 red and white grapes, frozen

Add 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 glasses garnished with 3-4 grapes

Courtesy of W Scottsdale Mixologist. Cocktail will be served in W Scottsdale's Living Room, Shade & Sunset Beach bars.

Lennart
1 1/2 oz. Xanté
1/3 oz. freshly squeezed lime juice
Sprite/7UP

Pour over ice in a highball glass and top with Sprite or 7UP. Squeeze a lime wedge and drop into the glass.

Mad Bellini
Peach juice
Peach schnapps
Veuve Clicquot Rosé

Garnish with rose petals or a strawberry.

Recipe by Mad46, a Manhattan rooftop lounge

Cucumber Loco
3 tbsp. sliced cucumber
1/2 oz. simple syrup
1 1/4 oz. Corralejo Silver Tequila
3/4 oz. Cointreau
1/2 oz. lime juice
Salt

Muddle the cucumber and simple syrup in a mixing glass. Top with ice. Add tequila, cointreau, and lime juice. Shake well. Pour into a salt-rimmed highball glass.

Courtesy of The Smith restaurant in NYC

The Velvet Edie
3 parts Martini & Rossi Bianco Vermouth
1 part lemon juice
1/2 part simple syrup
2 raspberries
2 mint leaves

Gently muddle 1 raspberry and 1 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.

Belvedere Sparkle
1 oz. Belvedere Vodka
2 oz. cranberry juice with ice
1 oz. Moët & Chandon Champagne

Shake vodka and cranberry juice with ice. Strain into chilled martini glass and top with Champagne. Garnish with raspberries.

Versailles Cocktail
1 oz. Cointreau
2 oz. Remy Martin XO
1 oz. fresh-squeezed lemon juice

Rim the glass with 24 carat gold flakes.

Versailles cocktail is available at Whiskey Blue LA for $68.

Bohemian Cocktail
1 1/2 oz Martini & Rossi Rosso Vermouth
2 oz. orange juice
1 oz. cranberry juice
1/4 oz. Grenadine

Fill 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.

Verde Veritas
1 1/2 oz. vodka
1/2 oz. Yellow Chartreuse
Splash of Dimmi


Directions: Muddle basil and a slice of avocado in a pint glass, top with ice, shake, and strain. Top with chocolate shavings.

Courtesy of Osteria Marco

The Marie Claire Cocktail
1 oz. gin
1/2 oz. St. Germain Elderflower Liqueur
2 tsp. fresh-squeezed lemon juice
2 dashes of 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.

Created by David Wondrich

The Flirtini
1 1/2 oz. Grey Goose L'Orange
1 oz. pineapple juice
Splash of Champagne

Serve in a martini glass. Once poured, finish with Champagne.

Created at Whiskey Blue at W Los Angeles, Westwood

French Bulldog
4-6 oz. Bulldog Gin
1 oz. elderflower syrup
3/4 oz. simple syrup
1/2 oz. crème de cassis
2-3 sage leaves

Pour gin, elderflower syrup, and simple 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.

Mexican Cosmopolitan
1 oz. Agavero
2 oz. vodka
Splash of cranberry juice
Splash of lime juice

Combine ingredients in a shaker with ice. Pour into a martini glass and garnish with an orange slice.

Crouching Tiger
2 thin slices fresh ginger
4 fresh mint leaves
1 1/4 oz. Stoli Ohranj
3/4 oz. SOHO Lychee Liqueur
1/2 oz. fresh lemon juice
1/2 oz. simple syrup
1/2 oz. apricot nectar

Rim 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

Black Pearl
1 1/2 oz. Johnnie Walker Black Label
1/2 oz. apricot brandy
1/4 oz. pomegranate sour syrup
Ginger ale floater

Serve in a highball glass over ice and garnish with a cherry.

Created by and served at The Kobe Club Miami & New York

Vaquero
2 oz. Jack Daniels
1 oz. grapefruit juice
2 lemon wedges
Agave syrup
Lemon twist, for garnish

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.

Courtesy of Rosa Mexicano restaurant

La Canne Creuse
2 parts calvados
1/2 part Pernod absinthe
1/2 part dark Italian vermouth
2 dashes of bitters
Orange twist, for garnish

Combine ingredients in a mixing glass. Add ice and stir until well chilled. Strain into a chilled cocktail glass and garnish with the orange twist.

The Silver Berry
5 blueberries
Splash of St. Germain and Canton
1 1/2 oz. Silver Tree Vodka
Ginger beer
Ice

Muddle blueberries with a splash of St. Germain and Canton. Top with ice and fill with Silver Tree vodka. Strain over new ice into a red-wine glass and fill with ginger beer.

Courtesy of Osteria Marco

Diamonds & Pearls
1 oz. Hendrick's
1 oz. Lillet Blanc
4 fresh blackberries
1/2 oz. coconut syrup

Muddle 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

Ginger Jubilee
2 oz. Bluecoat Gin
1/2 oz. honey
1/2 oz. chopped fresh ginger
Handful of bing cherries (reserve one for garnish)
Handful of blueberries

Muddle 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

Kahlúa Mayan Passion
2 parts Kahlúa
1 1/2 parts Tequila Tezon
1/2 part Hiram Walker Triple Sec
2 parts passion fruit juice
Orange twist, for garnish

Shake ingredients in a cocktail shaker with ice and strain into a chilled martini glass. Garnish with an orange twist.

Kahlúa Mayan Passion is an exotic cocktail that contains the sweet tartness of passion fruit juice.

Kobe Punch
1 oz. lemon-infused Cîroc Vodka
1 oz. mango rum
2 oz. pineapple juice
2 oz. cranberry juice

Mix ingredients together and serve in a glass tumbler, over ice. Garnish with a pineapple slice and a cherry.

Created by and served at The Kobe Club Miami & New York

Ginger Drop
1 1/2 oz. Bacardi Limón
1 oz. Lillet
Champagne
Fresh ginger

Muddle fresh ginger with Bacardi Limón and Lillet; pour into Champagne glass. Top with Champagne and garnish each glass with a piece of crystallized ginger, which can be purchased at a gourmet store.

Created by and served at Megu, NYC

Ginger Soju
1 kumquat
2 slices ginger
1/2 oz. Caribik Sun Acerola Concentrate
3/4 oz. 8000 Generations Soju
1 1/2 oz. Kissui Miyanoyuki Junmai-Shu Sake

Muddle 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

NAVAN Orchid Martini
1/2 oz. NAVAN Natural Vanilla Liqueur
1 oz. Belvedere Vodka
1/2 oz. simple syrup
3/4 oz. fresh lemon juice
Moët & Chandon White Star

Shake with ice; strain into a martini glass and top with Champagne.

NAVAN Natural Vanilla Liqueur is made exclusively with natural vanilla from Madagascar, considered the world's best.

Vanille Bourbon
1/2 oz. tamarind syrup
1/2 oz. NAVAN Natural Vanilla Liqueur
1 1/2 oz. bourbon
1 oz. club soda

In 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.

Ruby Sipper
This modern beverage lends itself perfectly to being the signature cocktail at a holiday gathering or to putting a spin on the traditional New Year's toast.

1 1/4 oz. citrus vodka
3/4 oz. peach liqueur
2 oz. white cranberry juice
1 1/2 oz. Barefoot Bubbly Premium Extra Dry
Pomegranate seeds

Place 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.

Somerset Sidecar
Tad 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.

1 lemon wedge
Hazelnut sugar (see recipe below)
Ice
1 1/2 oz. apple brandy
3/4 oz. Cointreau or other triple sec
3/4 oz. fresh lemon juice
1/2 oz. Frangelico
1 orange twist, for garnish

Moisten 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.

Hazelnut Sugar
1/3 cup toasted skinned hazelnuts
1/4 cup superfine sugar

In 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.

Created by Tad Carducci

The Pama Kiss
Mix up the PAMA Kiss — you never know, you may just get a kiss in return.

1 1/2 oz. PAMA Pomegranate Liqueur
3/4 oz. sour apple vodka
1/2 oz. cranberry juice

Mix ingredients in martini shaker. Shake well. Serve on the rocks. Garnish with sugar-dusted raspberries.

Chambord & Champagne
2 1/2 oz. Chambord
Champagne
Raspberries, for garnish

Add Chambord to bottom of flute glass and top with champagne. Drop in a raspberry for garnish. Quick and easy but glamorous all the same.

Purus Organic Rasputini
2 oz. Purus Organic Vodka
1-2 oz. organic raspberries
1 oz. raspberry liqueur
Splash of sour

Shake all ingredients over ice and strain into martini glass.

Courtesy of Purus Organic Vodka

Santiago Sun
3 whole kumquats
2 oz. Matusalem Amber Rum
1/2 oz. Velvet Falernum
2 dashes of Fee Brothers orange bitters

In 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

Coming Up Roses
3 slices lime
3 rose petals
1/2 oz. rose syrup
5 drops of rose water
2 oz. Bacardi Razz
2 oz. Moët & Chandon White Star

Put the first four ingredients in a mixing glass, then muddle them. Pour the Moët & 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.

Coming up Roses was created by Junior Merino and is available at Rayuela, Peter Pioppo, Macondo, and Studio P.

Passion
1 1/2 oz. KAI vodka
1/4 oz. Triple Sec
1 oz. cranberry juice
1 oz. fresh house-made sour mix
1/4 oz. simple syrup
1/4 oz. passion fruit puree
Champagne float

Shake all ingredients over ice and strain into martini glass or 5 oz. carafe. Add orange/cherry garnish.

Courtesy of KAI Vodka, at Suite & Tender, at the Sè San Diego

KARMA Citrus Celebration
1 bottle KARMA
Orange liqueur
Cointreau
1 sugar cube
Fresh strawberries, for garnish

Add orange liqueur, Cointreau, and sugar cube to KARMA. Garnish with fresh strawberries.

Courtesy of KARMA

Flor Blanca
2 oz. tequila
3.4 oz. St. Germain Elderflower Liqueur
1 1/2 oz. apple juice
1/2 oz. agave mixture
Lemon wedge, for garnish

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, and St. Germain and shake well. Serve on the rocks if desired and garnish with lemon wedge.

Courtesy of Rosa Mexicano restaurant

Simple Caipirinha
2 oz. Cachaça
2 oz. Rose's Passion Fruit Mojito Cocktail Mix
Dash of Rose's Lime Juice
Lime wedge, for garnish
Cherry, for garnish

Mix all ingredients except garnishes in a mixing glass. Pour into an ice-filled old-fashioned glass. Garnish with lime wedge and cherry.

Courtesy of Rose's Mixers

Violet Beauregarde
5 blueberries
1/2 oz. lemongrass syrup
3/4 oz. lemon juice
1/2 oz. Pagés Parfait Amour Liqueur
1 1/2 oz. Beefeater 24 (or other London Dry gin)
Fever Tree Bitter Lemon Soda
2 purple and 2 white violets
Lavender stem with flower

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 1/2 to 2 oz. 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 water to a boil. Add 4 stalks chopped lemongrass. Let boil until reduced by half. Turn off heat and add 2 1/2 cups sugar. Stir well and strain. Let cool before using and refrigerate between uses.

Courtesy of Spruce

Pomegranate Margarita
2 oz. white tequila
1/2 oz. Triple Sec
1 oz. fresh lime juice
1 tbsp. fresh pomegranate juice
6-8 oz. or 1 scoop ice
1 lime wheel or wedge, for garnish

Mix all the ingredients except the lime wedge in a blender until smooth and frothy; garnish with lime.

Courtesy of Rosa Mexicano restaurant

Vespa
1 oz. 42 Below Vodka
1 oz. Hendricks Gin
1 oz. Dimmi
Splash of Lillet Blanc

Combine and serve in a cocktail glass.

Courtesy of Osteria Marco

Strawberry Bellini
Santa Margherita Prosecco
1/4 oz. strawberry liqueur
1 oz. strawberry puree

Guava Bellini
Santa Margherita Prosecco
1/4 oz. Cruzan Guava Rum
1 oz. guava puree

Kiwi Bellini
Santa Margherita Prosecco
1/4 oz. Midori
1 oz. kiwi puree

Add Santa Margherita Prosecco first into a champagne flute to eliminate fizz. Add 1/4 oz. alternate liqueur as per ingredients. Shake the puree and add to the drink. Stir.

Courtesy of the Phoenician in Arizona

Pomegranate Bellini
Santa Margherita Prosecco
1/4 oz. PAMA
1 oz. pomegranate puree

Add Santa Margherita Prosecco first into a champagne flute to eliminate fizz. Add PAMA. Shake the puree and add to the drink. Stir.

Courtesy of the Phoenician in Arizona

Ty Cobbler
1/4 oz. molasses
3/4 oz. lemon juice
1 1/2 oz. vanilla-infused bourbon (Evan Williams; see note below)
1/3 oz. Nocino della Cristina (walnut digestif)
3 thick slices fresh peach
Candied walnuts, for garnish

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.

Courtesy of Spruce

Sage Lady
1 1/2 parts Absolut Mango
2-3 fresh sage leaves
3 cucumber slices
1 part simple syrup
1/2 part Cointreau
3/4 fresh lime
Dash of peach bitters

Muddle cucumber, simple syrup, and sage. Shake with ice and fine-strain into a martini glass. Garnish with a spanked sage leaf.

Courtesy of Absolut Vodka

Absolut Mango Spice
1 1/2 parts Absolut Mango
1 part mango nectar
2 slices jalapeño
1/2 part agave syrup
3/4 fresh lime
Dash of orange bitters

Muddle jalapeño, agave syrup, and mango nectar. Add remaining ingredients. Shake with ice and fine-strain into a martini glass. Garnish with a jalapeño slice.

Courtesy of Absolut Vodka

10 Cane Colada Fresca
2 oz. 10 Cane Rum
4 oz. coconut water
1/2 oz. pineapple juice
Pineapple wedge and cherry, for garnish

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 pineapple wedge and cherry. To make in pitcher form, multiply ingredients by six. Add ice and stir.

10 Cane Hurricane
1 oz. 10 Cane Rum
1 oz. NAVAN
1 oz. fresh-squeezed orange juice
1 oz. cranberry juice
Splash of lime
Orange and cherry spear, for garnish

In a mixing glass, combine all ingredients except garnish. 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.

10 Cane Light 'n Stormy
2 oz. 10 Cane Rum
3-4 oz. ginger beer
1/2 oz. fresh-squeezed lime juice
Lime wedge and candied ginger, for garnish

Fill a highball glass 1/2 full with ice. Combine all ingredients except garnish and stir. Garnish with lime wedge and candied ginger.

Mother's Love
1 1/2 oz. 10 Cane Rum
1/2 oz. Chambord
1/2 oz. Chandon Brut Classic
Cherry or blackberry, for garnish

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. Garnish with one cherry or blackberry.

Atlantic Ruin No. 1

2 oz. chamomile-infused Flor de Caña 4-Year Rum
3/4 oz. fresh lemon juice
1/2 oz. Grade B maple syrup
1 tsp. Batavia Arrack

Shake and strain into a cocktail glass.

Courtesy of Allen & Delancey

20-Sixtini

2 1/2oz. Hanger One Mandarin Vodka
1 oz. Blue Moon Belgian White Beer
1 oz. ginger beer
1 oz. vanilla-infused simple syrup
Edible gold flakes, for garnish

Combine all ingredients except garnish 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 to create a golf medal in the middle of the martini.

Courtesy of Tavern at the Park

Celestial Fizz Cocktail

1 1/2 oz. François Peyrot Cognac
1/4 oz. Grand Marnier
1 oz. fresh cranberry juice
Sparkling wine

Combine the cognac, Grand Marnier, and cranberry juice. Top with sparkling wine. Garnish with a lemon wheel.

Courtesy of Pops for Champagne, developed by wine director W. Craig Cooper

High Sage Cocktail
1 1/2 oz. Hendrick's Gin
1 oz. sage-infused simple syrup (see recipe below)
3-5 oz. Prosecco
Cucumber slices and sage leaves, for garnish

Combine 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.

Sage-Infused Simple Syrup
Combine 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.

Courtesy of Pops for Champagne, developed by wine director W. Craig Cooper

Mr. Right
2 oz. Right Gin
2 pieces fresh pineapple (peel and cut into 1 1/2" pieces)
1 oz. pineapple juice
1/2 oz. fresh lemon juice
3/4 oz. simple syrup (1 to 1, sugar to water)
5-6 basil leaves

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.

Courtesy of mixologist Gregor de Gruyther, London

Ginger Razz Saketini
2 1/2 oz. ginger-infused Ultimate Vodka
1 oz. Ginjo Sake
1 oz. Chambord
1 oz. black raspberry brandy

Finish with 1 oz. ginger ale and a splash of sour mix. Serve in a martini glass and garnish with a candied ginger float.

Courtesy of Temple Bar

Orange Rosemary Blossom
1 sprig rosemary
1/2 oz. simple syrup
1 oz. PAMA
2 oz. No. 209 Gin
2 oz. orange juice

In 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 a glass of ice.  Garnish with a twist of orange zest and a rosemary blossom.

Courtesy of Summer Winter restaurant

The Bluecoat Lemonade

2 sprigs fresh mint
3/4 oz. Ventura Limoncello Originale
1 oz. simple syrup
1 1/2 tsp. fresh-squeezed lemon juice
2 oz. Bluecoat Gin
Splash of soda

Place 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.

Courtesy of Opal Restaurant, Santa Barbara

Stiletto
1 1/4 oz. Right Gin
3/4 oz. pomegranate liqueur
2 oz. pomegranate blueberry juice 1/4 oz. blueberry syrup
3 dashes of blood orange bitters
2 lime wedges (squeezed)
1 oz. sparkling wine
Strawberries and blueberries, for garnish

Shake all ingredients except sparkling wine with cubed ice, pour into a highball glass filled with fresh ice, and top with sparkling wine. Garnish with sliced strawberries and blueberries.

Courtesy of mixologist Darren West, Las Vegas

Blueberry Mojito
6 blueberries
3 lime wedges
1 tsp. sugar
5 mint leaves
2 oz. VeeV
Splash of soda water

Muddle first 4 ingredients in a rocks glass, then add ice and the last 2 ingredients.

Courtesy of Whiskey Blue at the W Los Angeles-Westwood hotel

Clementine Crush
3 small pieces of fresh ginger
Sugar
1 1/2 oz. Svedka Clementine
3/4 oz. fresh orange juice
Tonic

Muddle first 2 ingredients in shaker, then add ice and last 2 ingredients. Serve over ice in a rocks glass. Garnish with ginger (1-2 pieces).

Courtesy of Whiskey Blue at the W Los Angeles-Westwood hotel

Guava Sin
2 oz. Herradura Silver Tequila
1 oz. Triple Sec
1 oz. guava puree/nectar
1 oz. fresh sour mix

Serve up or over ice. Garnish with a lime wheel.

Courtesy of Whiskey Blue at the W Los Angeles-Westwood hotel

La Fresa Fresca
1 1/2 oz. Patrón Silver Tequila
2-3 strawberries
4 basil leaves
1/2 oz. agave nectar
1/3 oz. lime juice
1/3 oz. lemon juice
Sprinkle of black pepper

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.

Courtesy of Spruce

Green Bee
2 oz. Blue Ice Organic Wheat Vodka
1 oz. honey syrup (half honey, half hot water)
Juice of 1/2 organic lemon
5 organic mint leaves (or enough to cover the palm of your hand)

Muddle 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.

Courtesy of Blue Ice Vodka

Mango Slide
1 Julie mango
1 oz. Baileys Irish Cream
1 oz. dark rum

Blend with ice and garnish with a flower.

Courtesy of Jolly Beach Resort & Spa

Tamo Martini
1 1/2 oz. Stoli Raspberry
3/4 oz. Chambord
3/4 oz. Champagne

In a shaker, add Stoli and Chambord. Shake well. Strain into a chilled martini glass and top with Champagne.

Courtesy of Aura Restaurant

Tarragon Buck
1 1/2 oz. Blue Ice Organic Wheat Vodka
1 oz. dry vermouth
Juice of 1/2 organic lemon
3 oz. organic ginger beer
1 large, fresh organic tarragon sprig

Place 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.

Kiwi Crush
2 oz. Blue Ice Organic Wheat Vodka
1/2 organic kiwi, peeled
1/2 organic lime, cut into quarters
1 tsp. organic sugar

Muddle 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.

Courtesy of Blue Ice Vodka

Centriolo
4 slices cucumber
2-3 basil leaves
1 1/2 oz. simple syrup
1 oz. fresh lime juice
3 1/2 oz. Hendrick's Gin

Muddle 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.

Courtesy of Centro Vinoteca

Baileys Irish Margarita
1 1/2 oz. Baileys with a Hint of Coffee
3/4 oz. Don Julio Añejo Tequila
1 generous scoop vanilla ice cream (softened)
3/4 oz. half & half
3-4 ice cubes

Combine Baileys, tequila, ice cream, half & half, and ice into a blender until smooth. Pour blended contents into a tall glass.

Courtesy of Baileys

English Garden
25 ml Plymouth Gin
75 ml apple juice (cloudy/pressed)
12 ml elderflower cordial
2 lime quarters
Cucumber slices, for garnish

Fill glass with ice. Pour in Plymouth Gin. Pour in apple juice and elderflower cordial. Add juice of lime quarters. Stir and add cucumber slices as garnish.

Graycliff Champagne Cocktail
1/2 oz. Chambord
1/2 oz. Grand Marnier
1 dash Angostura Bitters
1/2 tsp. sugar
Juice of 1/4 orange
Champagne
Strawberries and orange wedges, for garnish

Combine first 5 ingredients in champagne flute. Add Champagne. Garnish with a strawberry and an orange wedge.

Courtesy of Graycliff Hotel & Restaurant in Nassau Bahamas

Indian Summer
37 ml Plymouth Gin
50 ml cranberry juice
1 dash of rose water
4 whole raspberries
1 dash of syrup de gomme (simple syrup)
Raspberries and rose petals, for garnish

Fill mixing glass with ice. Add the Plymouth Gin, rose water, raspberries, cranberry juice, and syrup de gomme. Share vigorously (to crush raspberries). Strain into glass filled with fresh crushed ice and add a raspberry and rose petal for garnish.

Courtesy of Plymouth Gin, created by Jamie Terrell in the 2004 Bartender Cocktail Challenge

Pink Melon
50 ml Plymouth Gin
35 ml pink grapefruit juice
20 ml elderflower cordial
1 watermelon slice
1 dash of syrup de gomme (simple syrup)
Watermelon and lemon slices, for garnish

Fill a mixer with ice. Add Plymouth Gin and all other ingredients. Shake vigorously (to break watermelon). Strain into a glass filled with crushed ice. Add a small slice of watermelon and lemon as a garnish.

Courtesy of Plymouth Gin, created by Adam Simmons from London's Bush Bar and Grill

Lemon Thyme Martini
3 sprigs fresh thyme
1/2 oz. simple syrup
2 oz. Bombay Sapphire
1 oz. Limoncello

In a glass, muddle together thyme and simple syrup. Add one scoop of ice, Bombay Sapphire, and limoncello. Shake and strain into a martini glass. Garnish with lemon twist wrapped around a sprig of thyme.

Courtesy of Summer Winter

Baileys Cool Raspberry
2 oz. Baileys Original Irish Cream
8-9 raspberries
Crushed ice

Place 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.

Courtesy of Baileys

Raspberry Colada Snow Cone
1 1/2 oz. Stoli Razz
1 oz. coconut puree
1 oz. pineapple juice
Splash of raspberry puree
Splash of Triple Sec

Shake well and strain over your snow cone!

Courtesy of Blue on Blue restaurant at Avalon Beverly Hills