The 18 Yummiest Fruity Cocktails to Drink This Summer

Combat heat waves with these ultra-refreshing and easy to make summer concoctions.

Combat heat waves with these ultra-refreshing and easy to make summer concoctions.

1 of 18
"Courtesy of ARIA Resort and Casino"
Strawberry Sunset

2 oz. Voli Lemon Vodka
2 oz. fresh lemon juice
1 oz. strawberry puree
1/2 oz. agave nectar
prosecco to top

Shake all ingredients except prosecco and strain into an ice filled 16 oz. cup. Top with prosecco and garnish with a strawberry.

From ARIA Resort and Casino

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2 of 18
"Courtesy of Bagatelle Los Angeles"
Le Bajan Groove

1 1/2 oz. Grey Goose La Poire
1/2 oz. falernum
1/2 oz. lime juice
2 oz. coconut water
3 cucumber slices
3 mint leaves
1 large basil leaf

Muddle cucumber, basil, and mink in a shaker tin. Add remaining ingredients and fill shaker tin with ice. Shake hard and strain over fresh ice into a Collins glass. Garnish with cucumber.

From Bagatelle Los Angeles

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3 of 18
"Courtesy of The Cosmopolitan of Las Vegas"
Laid In The Shade

1/2 oz. grenadine
1/2 oz. orange juice
1/2 oz. cranberry juice
1/2 oz. lime juice
1/2 oz. Passoa
1 1/2 Stoli O
egg whites
peachcello
peach puree

Shake, strain, and top with peach foam mixture of egg whites, peachcello, and peach puree.

From The Cosmopolitan of Las Vegas

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4 of 18
"Courtesy of Dream Downtown"
Frisky Fling

1 3/4 oz. Hendrick's Gin
1/2 oz. fresh lemon juice
1/2 oz. simple syrup
3 one-inch cubes watermelon
3 slices cucumber (1/8" thick)
sparkling junmai sake

Muddle watermelon and 2 slices of cucumber in a shaker. Add ice, gin, lemon juice, and simple syrup, and shake vigorously until the shaker is very cold to the touch. Strain into a cocktail glass and top with sparkling sake. Garnish with a slice of cucumber.

From the Dream Downtown Hotel

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5 of 18
"Courtesy of Dream South Beach"
Peggy's Punch

2 oz. Grey Goose
3 cubes watermelon
1 oz. lime juice
1/2 oz. simple syrup
3 basil leaves

Muddle the watermelon, mint, and basil. Add lime juice, simple syrup, Grey Goose, and ice, then shake until cold. Strain into a chilled martini glass, and garnish with a fresh basil leaf.

From the Dream South Beach Hotel

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6 of 18
"Courtesy of The Gansevoort Park Avenue Hotel"
Gilda Grey

2 oz. Plymouth Gin
1/2 oz. canton ginger liqueur
2-3 strawberries
1/2 oz. simple syrup
prosecco

Muddle the strawberries with the simple syrup. Add Plymouth and canton, and shake and strain into a martini glass. Top with prosecco and garnish with a strawberry.

From the Gansevoort Park Avenue Hotel

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7 of 18
"La Bottega at The Maritime Hotel "
Sea Mist

1 oz. Bacardi coconut rum
A splash of blue curacao
1 oz. triple sec
1 oz. pineapple juice

Shake all ingredients and serve in large rocks glass with maraschino cherry garnish.

From La Bottega at The Maritime Hotel

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8 of 18
"Courtesy of Hotel Erwin"
Strawberry Basil Ricky

3 basil leaves
1 large strawberry
2 oz. gin
3/4 oz. fresh lime juice
3/4 oz. simple syrup
club soda

Muddle basil and strawberry thoroughly and add gin, lime juice, and simple syrup. Shake thoroughly over ice for 6 – 10 seconds. Strain over fresh ice in a tall glass and top with soda. Garnish with a strawberry.

From Hotel Erwin

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9 of 18
"Courtesy of JIMMY Bar at The James Hotel"
Grilled Pineapple Mojito

2 oz. Barbancourt Haitian Rum
.75 oz. agave nectar
2 oz. pineapple juice
grilled pineapple
mint sprig

In a tin, muddle 4-5 mint leaves and a bar spoon of agave soaked in grilled pineapple chunks. Add liquor, lime juice, pineapple juice, and agave nectar. Shake with 2 cubes of ice and strain into a tall glass. Add another bar spoon of grilled pineapple and 2 mint leaves and swizzle with pellet ice until frosty. Garnish with mint sprig and 1 piece of grilled pineapple on top.

From JIMMY Bar at The James Hotel

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10 of 18
"Courtesy of Salon De Ning of The Peninsula Hotel"
Cool As A Cucumber

3 oz. Crop Organic Cucumber Infused Vodka
5 slices muddled cucumber
1 oz. fresh lime juice
1 oz. St. Germain Elderflower Liqueur

Shake and strain into a chilled martini glass and garnish with a cucumber spiral.

From Salon de Ning of The Peninsula New York Hotel

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11 of 18
"Courtesy of Salon De Ning of The Peninsula Hotel"
Ning Sling

1 oz. Soho Lychee Liqueur
fresh muddled mint leaves
3 oz. lychee and passion juice mix

Shake over ice, pour contents into a glass, and garnish with speared lychee and mint sprig.

From Salon de Ning of The Peninsula New York Hotel

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12 of 18
"Courtesy of The Library Bar at the Hollywood Roosevelt Hotel"
Everybody Wants to go to Heaven But Nobody Wants to Die

1/2 a white peach
3 basil leaves
3 lime quarters
2 oz. of coconut infused rum

Muddle white peach with basil leaves, agave nectar, and lime. Then, add coconut inused rum.

From the Library Bar at the Hollywood Roosevelt Hotel

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13 of 18
"Courtesy of Bar On Fifth at the Setai Fifth Avenue Hotel"
Kiwi Cooler

2 oz. 10 Cane Rum
1 oz. sugar syrup
2 oz. cranberry juice
3 lime wedges
1 kiwi, peeled

Muddle lime and kiwi and combine with other ingredients to shake over ice. Strain into a martini glass and garnish with a kiwi wedge.

From the Bar On Fifth at the Setai Fifth Avenue Hotel

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14 of 18
"Courtesy of The London West Hollywood"
Skinny English Mule

1 1/2 oz. Voli citrus
1 bar spoon full orange marmalade
1 oz. fresh lemon juice

Add ingredients into mixing glass, shake with ice, strain into ice filled collins glass. Fill with ginger beer and garnish with orange twist.

From the London West Hollywood Hotel

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15 of 18
"Courtesy of The Bellagio"
Acai Caipirinha

1 oz. cedilla acai liqueur
1/2 oz. lime (cut into chunks)
2 tbsp. fresh raspberries
1 oz. pomegranate juice
1 packet of Splenda

Add Splenda packet, raspberries, and lime into a cocktail shaker, and muddle ingredients together. Add cedilla acai, pom juice, and fill with ice. Shake vigorously and empty contents into rocks glass.

From The Bellagio Hotel

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16 of 18
"Courtesy of The Empire Hotel"
Cucumber Smash

1 1/2 oz. Bombay Sapphire
1 oz. lychee liquor
1/2 oz. lemon juice
1/2 oz. simple syrup
2 wedges of freshly squeezed cucumber
7-10 mint leaves

Place together, shake, and serve over ice.

From The Lobby Bar at The Empire Hotel

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17 of 18
"Courtesy of The Perry South Beach Hotel"
Rooftop Oasis

1 1/2 oz. Jose Cuervo Silver Tequila
.75 oz. lemon juice
.5 oz. simple syrup
6 blueberries
club soda

Muddle the blueberries at the base of a tall glass. Add tequila, lemon juice, and simple syrup and stir very well with a spoon. Top with ice and stir again until some of the ice has melted. Add a splash of club soda and garnish with a lemon wedge.

From The Perry South Beach Hotel

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18 of 18
"Courtesy of The Platinum Hotel"
Basil Watermelon Rita

1 1/4 oz. Don Julio Tequila Blanco
1/4 oz. Cointreau Orange Liqueur
1 oz. fresh lime juice
1 oz. fresh watermelon
fresh basil leaves

Cube fresh watermelon and freeze for 30 minutes ahead of time. This cocktail substitutes ice with frozen watermelon cubes, so that your drink will not become watered down as it melts. Muddle an ounce of unfrozen, fresh watermelon with three basil leaves. Stir mixture of tequila, Cointrea, and fresh lime juice together, and pour over frozen watermelon cubes in any sugar-rimmed glass. Garnish with a wedge of watermelon rind and basil sprig.

From The Platinum Hotel

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