12 Pretty AF Cocktails to Impress Your Friends at Your Next Get-Together

"Oh this? Just something I whipped up."

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.

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1 Blood and Passion(Fruit) Margarita

Ingredients:

1.5 parts Milagro Silver Tequila

1 part Solerno Blood Orange Liqueur

.75 part fresh lime juice

.50 part Monin Passion Fruit Syrup

Directions:

Shake ingredients with ice and strain over fresh ice in a rocks glass. Garnish with a blood orange slice and edible orchid or pansy.

Created by Charlotte Voisey, William Grant & Sons

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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.

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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.

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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.

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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.

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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

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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.

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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

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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

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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

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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.

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12 The 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)

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