Chic Summer Cocktail Recipes
Stylish summer cocktails
Drink up and chill out with this chic list of stylish cocktails perfect for summer entertaining.
Chic Summer Cocktails
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chic summer cocktail recipes
Pog Punch1 1/2 parts SKYY Infusions Pineapple
1 1/2 parts fresh-squeezed orange juice
1 part guava puree
In 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.
Created by Mixologist Cody Robertson at Lingba San Francisco
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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.
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Dragonfly Punch2 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.
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Swamp Water1 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.
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Summertime in Paris1 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.
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Lilypad1 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
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Spicy Pear Mojito1/4 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
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Kiwifruit Lychee Sparkler1 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
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Sake & Spice1 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
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The Ginger Caipirissima5-6 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
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Hula Dancer's Delight2/3 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
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east village passion cocktail
East Village Passion2 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
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Bolshoi BasilBoth 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.
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Warhol Crush12 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.
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Toasted Coconut Colada1 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
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Basil Gimlet5 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
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Minted Memory1 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
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Banana Flip1/2 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)
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Domaine de Canton Cocktail2 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.
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The Cointreau TeeseDita 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.
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The Flash5 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
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Bonbon of the VanitiesWhile 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.
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Royal Pomme Punch1/4 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
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Blue Rain1 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
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Belvedere Tangerine Twist1 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
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Banana Caipirinha1 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.
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Royal Fusion1.4 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.
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Grown-Up Grape Soda1 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.
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Lennart1 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.
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Mad BelliniPeach juice
Peach schnapps
Veuve Clicquot Rosé
Garnish with rose petals or a strawberry.
Recipe by Mad46, a Manhattan rooftop lounge
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cucumber loco cocktail
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
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The Velvet Edie3 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.
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Belvedere Sparkle1 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.
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Versailles Cocktail1 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.
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Bohemian Cocktail1 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.
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verde veritas summer cocktail
Verde Veritas1 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
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The Marie Claire Cocktail1 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
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The Flirtini1 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
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French Bulldog4-6 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.
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Mexican Cosmopolitan1 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.
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Crouching Tiger2 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
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Black Pearl1 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
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jack daniels cocktail
Vaquero2 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
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La Canne Creuse2 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.
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silver berry cocktail
The Silver Berry5 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
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Diamonds & Pearls1 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
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Ginger Jubilee2 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
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Kahlúa Mayan Passion2 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.
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Kobe Punch1 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
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Ginger Drop1 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
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Ginger Soju1 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
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NAVAN Orchid Martini1/2 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.
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Vanille Bourbon1/2 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.
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Ruby SipperThis 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.
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Somerset SidecarTad 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
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The Pama KissMix 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.
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Chambord & Champagne2 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.
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organic vodka rasputini
Purus Organic Rasputini2 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
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Santiago Sun3 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
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coming up roses cocktail
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.
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passion kai vodka cocktail
Passion1 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
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KARMA Citrus Celebration1 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
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tequila cocktail
Flor Blanca2 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
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Simple Caipirinha2 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
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lemongrass cocktail from spruce
Violet Beauregarde5 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
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pomegranate margarita cocktail
Pomegranate Margarita2 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
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vespa cocktail
Vespa1 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
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strawberry guava and kiwi bellinis
Strawberry BelliniSanta 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
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pomegranate bellini
Pomegranate BelliniSanta 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
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vanilla infused borboun cocktail
Ty Cobbler1/4 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
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absolut sage lady mango cocktail
Sage Lady1 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
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absolut mango spice cocktail
Absolut Mango Spice1 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
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10 cane summer cocktail
10 Cane Colada Fresca2 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.
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hurricane punch cocktail
10 Cane Hurricane1 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.
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10 cane rum cocktail
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.
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mothers love cocktail
Mother's Love1 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.
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atlantic ruin cocktail from allen and delancy
Atlantic Ruin No. 12 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
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sixtini cocktail
20-Sixtini2 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
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celestial fizz cocktail
Celestial Fizz Cocktail1 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
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high sage cocktail
High Sage Cocktail1 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
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mr right cocktail
Mr. Right2 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
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ginger cocktail
Ginger Razz Saketini2 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
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orange blossom cocktail
Orange Rosemary Blossom1 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
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bluecoat lemonade cocktail
The Bluecoat Lemonade2 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
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stiletto gin cocktail
Stiletto1 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
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blueberry mojito
Blueberry Mojito6 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
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clementine crush cocktail
Clementine Crush3 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
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guava sin cocktail
Guava Sin2 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
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spruce cocktail
La Fresa Fresca1 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
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organic greenbee cocktail
Green Bee2 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
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mango cocktail
Mango Slide1 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
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tamo cocktail
Tamo Martini1 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
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tarragon buck organic vodka cocktail
Tarragon Buck1 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.
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organic kiwi crush cocktail
Kiwi Crush2 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
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centriolo cocktail
Centriolo4 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
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baileys irish margarita
Baileys Irish Margarita1 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
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plymouth gin cocktail
English Garden25 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.
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graycliff champagne cocktail
Graycliff Champagne Cocktail1/2 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
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indian summer cocktail
Indian Summer37 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
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pink melon cocktail
Pink Melon50 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
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lemon thyme martini
Lemon Thyme Martini3 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
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baileys cool rasberry
Baileys Cool Raspberry2 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
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snow cone cocktail
Raspberry Colada Snow Cone1 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






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