Instagram Bait: 12 Pretty AF Summer Cocktails

The art of a good drink all comes down to taste, of course—but making it Instagrammable certainly doesn't hurt. Here, 12 cool summery cocktails that are delicious, sure...but are also total snap bait.

1.Blood and Passion(Fruit) Margarita

Ingredients:

1.5 parts Milagro Silver Tequila

2.Patriot Punch

Ingredients:

2 parts Absolut Vodka

1 parts Lemonade

1 part watermelon juice

Frozen blueberries and strawberries, lemon wheels, mint sprigs

Directions:

Combine all ingredients over large chunks of ice. Decorate with the above garnishes.

3.May Flowers

Ingredients:

1.5 oz. Absolut Vodka

.25 oz. maraschino liquor

.75 east india sherry

1-2 drops almond extract

.75 oz. lemon

Directions:

Dry shake and strain over crushed ice in a short rocks glass. Use radish sprouts as "roots," and garnish with a bouquet of edible flowers.

4.Spicy Watermelon Agave Poptail

Ingredients:

1 Watermelon Agave GoodPop

1.5 ounces tequila

3 ounces Topo Chico or sparkling mineral water

Salt

Chile Powder

Lime

Jalapeño

Crushed ice

Directions:

Rub lime wedge around edge of cocktail glass and rim glass with salt and chile powder. Add Topo Chico and tequila to glass with 1/4 cup crushed ice. Swirl in Watermelon Agave GoodPop. Garnish with fresh jalapeño slice and lime.

5.Pinnacle Raspberry Lemonade

Ingredients:

1 parts Pinnacle® Raspberry Vodka

2 parts Lemonade

Directions:

Mix ingredients and serve over ice. Garnish with a lemon wheel or raspberries.

6.Kingston Negroni

Ingredients:

1 oz. Campari

1 oz. Smith & Cross Jamaican rum

1 oz. Carpano Antica sweet vermouth

Directions:

Combine all ingredients in a mixing glass and stir briskly until just cold. Strain into a rocks glass over fresh ice. Squeeze the juice from an orange peel over the top, and then insert the peel for garnish.

Available at Pouring Ribbons

7.Red, Red Rita

Ingredients:

1 part Sauza Signature Blue Silver Tequila

1 part blood orange juice

1/2 part lime juice

1/2 part simple syrup

1 blood orange wheel

Directions:

Add ingredients to an ice-filled shaker. Shake and strain over ice into a margarita glass, rimmed with salt. Garnish with a blood orange wheel.

8.New Pal

Ingredients:

¾ oz. Chamomile-Infused Campari

1.5 Glen Grant

¾ oz. Dolin Blanc

Directions:

Stir with ice and strain into a rocks glass. Garnish with chamomile stalks.

Created by Naren Young, Dante

9.Negroni

Ingredients:

¾ oz. Campari

1 ½ oz. Beefeater

¾ oz. Carpano Antica

1 ½ dash Angostura bitters

Directions:

Stir ingredients. Serve over rocks with an orange twist tucked in.

Available at Amor y Amargo

10.Bitter Bird

Ingredients:

¾ oz. Campari

¾ oz. Dolin Rouge

½ oz. Plantation Pineapple

½ oz. Cruzan Blackstrap

Directions:

Shake ingredients with ice and strain over fresh ice in a rocks glass, ideally of the tiki variety. Add a pineapple leaf for garnish.

Available at Mother of Pearl

11.Gin Mare Summer

Recipe:

40 ml. Gin Mare Mediterranean Gin

10 ml. Gomme Syrup

15 ml. Limoncello

75 ml. Orange Juice

15 ml. Aperol and Grenadine (pre mix at 50-50%)

20 ml. 1724 Tonic Water

Directions:

Shake the gin, syrup, limoncello, and orange juice in a shaker, and strain into a tall glass filled with ice cubes. Let it settle and then add the Aperol and grenadine mix. Top it with 1724 tonic water and garnish with a half slice of orange, a slice of lemon, and fresh thyme sprigs.

12.Ananas Artois

Ingredients:

3/4 oz. pineapple jalapeño juice (see recipe below)

A scoop of ice

Directions:

Mix the ingredients together in a double old fashioned glass. Top with Stella Artois Cidre and stir. Garnish with a skewered pineapple slice dusted with nutmeg.

To make the Pineapple Jalapeño Juice:

Ingredients:

2 whole pineapples

2 fresh jalapeños

Olive oil

Ground nutmeg

A pinch of sea salt

Stella Artois Cidre

1/2 cup of raw sugar

Remove the pineapple's skin, top and bottom. Slice into 1 inch thick discs and cut the jalapeños in half lengthwise. On a baking tray or platter, drizzle ¾ of the pineapple slices and the jalapeños with olive oil and add a dusting of nutmeg. Grill on medium heat for 8 minutes per side until the jalapeños' skin is well blistered and it has softened significantly. Place the pineapple, jalapeños, a pinch of salt and ½ bottle of Stella Artois Cidre in a food processor and purée. Strain the mixture 2-3 times. While the juice is warm, stir in the raw sugar until dissolved. Garnish with slices of the remaining pineapple.

*Can be made up to 4 days prior to serving and stored in an air tight container.

Courtesy Joann Greenwood, Bar Manager, The Sage Rabbit (Lexington, KY)

Samantha Leal is the Deputy Editor at Well+Good, where she spends most of her day thinking of new ideas across platforms, bringing on new writers, overseeing the day-to-day of the website, and working with the awesome team to produce the best stories and packages. Before W+G, she was the Senior Web Editor for Marie Claire and the Deputy Editor for Latina.com, with bylines all over the internet. Graduating from the Medill School of Journalism at Northwestern University with a minor in African history, she’s written everything from travel guides to political op-eds to wine explainers (currently enrolled in the WSET program) to celebrity profiles. Find her online pretty much everywhere @samanthajoleal.