60 Summer Cocktail Recipes You Can Make at Home

Let happy hour be every hour with these warm-weather concoctions.

Courtesy/Design by Bridget Burns

Let's be honest, there's almost nothing better in summer than the supreme chill of a tall cocktail on a hot day. To get you in the spirit of summer, try one of these zesty drinks that only require a few steps to whip up at home.

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Blossom Berry


3 oz. Baileys Almande

1/8 oz. Orange Blossom Water

2 drops Vanilla Extract

1 oz. Simple Syrup

1 oz. Lemon Juice

3 Strawberries, halved

Strawberry, for garnish


Combine Baileys Almande, orange blossom water, vanilla extract, simple syrup, lemon juice, strawberries, and ice into a blender. Blend until smooth. Pour contents into glass. Garnish with strawberry.

Created by mixologist Jane Danger

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Raspberry Floater


Raspberry Sherbet/Gelato

4 oz. Champagne

Blackberries, for garnish

Raspberry Tea Sparkling Ice


Pour chilled champagne into chilled large coupe glass. Add small scoop of raspberry sherbet/gelato. Top with Raspberry Tea Sparkling Ice. Garnish with some blackberries.

Courtesy of Sparkling Ice

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Aperol Spritz


1 part Aperol

2 parts Sparkling White Wine

3 parts Q Club Soda


Build cocktail over ice in a tall collins glass or white wine glass. Garnish with an orange twist

Courtesy of Q Club Soda

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Cherry Smash


1.5 oz. Rémy Martin 1738®

1 oz. Cointreau

.75 oz. Fresh Lemon Juice

3 Fresh Cherries (pitted/halved)

Dash of Simple Syrup


Muddle cherries in simple syrup in bottom of cocktail shaker. Add remaining ingredients and shake. Strain into a rocks glass over ice.

Courtesy of Rémy Martin

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Arlene Ibarra
Aloe Can You Go


1.5 oz. Blanco Tequila

.75 oz. Chareau

.5 oz. Liquid Alchemist Tamarind

.5 oz. Curaçao*

.5 oz. Lemon


Combine ingredients in a shaker tin, add ice and shake. Strain into a chilled coupe glass and garnish with a wand of fresh lavender.

*Prepare house curaçao, 1:1 grand mariner and simple syrup

Created by Jesse Ross at the Sycamore Den

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Femme Fatale


1 oz. Belvedere Vodka

1 oz.Lillet Blanc

.75 oz. Fresh Grapefruit Juice

.5 oz. Simple Syrup

1.5 oz. Soda Water


Add Belvedere Vodka, Lillet Blanc, lemon juice, and simple syrup to a shaker without ice and shake. Strain into a highball glass, add ice, and top with soda water. Garnish with a grapefruit wedge and rosemary spring.

Courtesy of Belvedere Vodka

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Arlene Ibarra


1.5 oz. Mezcal

.5 oz. Aperol

.5 oz. Fresh Grapefruit Juice

.5 oz. Fresh Lime Juice

.5 oz. Pink Peppercorn-Cucumber Cordial*

Pinch of Salt


Combine ingredients in a shaker tin, add ice and shake. Strain over ice in a double rocks glass and garnish with cucumber slice and grapefruit wedge. 

*Combine 1 cup water and 1 cup sugar in a saucepan to make simple syrup. Reduce to low heat and add a small handful of pink peppercorns. Cook on low heat until flavorful. Let syrup cool. For cold infusion, incorporate two diced cucumbers and let syrup sit for 30 minutes to 1 hour. Strain through a chinois.

Created by Jesse Ross at the Sycamore Den

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Summer Solstice


1.5 oz. Rémy Martin 1738®

.75 oz. Fresh lemon juice

.75 oz. Strawberry Syrup

1-2 oz. Chilled Sparkling Wine


Shake the Cognac, lemon juice, and strawberry syrup with ice. Strain into a cocktail glass. Top with sparkling wine.

Courtesy of Rémy Martin

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The Lushy Machine


1.5 oz. Four Pillars Gin

.75 oz. Fresh Lemon Juice 

.5 oz. Red Wine Syrup 

2-3 Strawberries 


Place all in machine or in a blender with 2 cups of ice and blend until smooth. Garnish with 3-4 dashes angostura bitters, mint, fruit, whatever!

*Simmer 2 cups red wine with 1 cup sugar, 1 cinnamon stick, 1 clove, and 3 cardamom pods for 15-20 minutes, until syrupy.

Served at Mother's Ruin

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Cognac Blackberry Julep


2 oz. Rémy Martin 1738®

.5 oz. Simple Syrup

6-8 Fresh Mint Leaves

3 Blackberries (halved)


Lightly muddle Blackberries and mint in Simple Syrup in the bottom of a Snifter. Add Cognac and crushed ice. Swizzle to chill and combine. Garnish with a bunch of fresh mint sprigs.

Courtesy of Rémy Martin

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6100 Frosé


1 oz. VDKA 6100

2 oz. Rose Wine

1/2 oz. Lemon Juice

1/2 oz. Lime Juice

1/2 oz. Grapefruit Juice

1 oz. Simple Syrup

1/2 oz. Peach Schnaps


Combine ingredients, add ice and blend on high until smooth.  Serve in wine glass and garnish with rose petals.

Served at The Chester

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Island Time


1 1/2 oz. Baileys Almande

1/2 oz. Zacapa Rum

1 1/2 oz. Vita Coco® Coconut Water

1 1/4 oz. Cinnamon Syrup

1 oz. Lime Juice

1/2 oz. Pineapple Juice

Pineapple Slice and Flower, for Garnish


Combine Baileys Almande, Vita Coco coconut water, cinnamon syrup, lime juice, and pineapple juice into a cocktail shaker with ice. Shake well. Strain contents into a glass or hollowed out pineapple over fresh ice. Top with Zacapa rum. Garnish with pineapple slice and flower.

Created by Mixologist Jane Danger

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Best Damn Porch Sipper


1 1/2 oz. Spiced Rum

¾ oz. Crème de Peche

¾ oz. Lemon Juice

2 Dashes Allspice Dram

2 oz. BEST DAMN Cream Soda

Orange Slice, for garnish 


Combine Rum, Crème de Peche, lemon juice, and dashes of all-spiced dram in a cocktail shaker with ice and shake. Strain into a large old fashioned glass. Top with BEST DAMN Cream Soda and garnish with an orange slice.

Courtesy of BEST DAMN Cream Soda

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A Taste of Honey


2 oz. Virginia Black

3/4 oz. Fresh Lemon Juice

1/2 oz. Honey Syrup (combined with 1/2 oz. water)    

Grapefruit Peel

Grapefruit Twist, for garnish


Combine ingredients into shaker tin with ice. Shake well and strain over fresh ice into a double rocks glass.

Courtesy of Virginia Black 

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Banana Beach


3 oz. Baileys Almande

2 oz. Coconut Puree

1/2 oz. Agave Syrup

1 1/2 Bananas

Banana Slices and Grated Nutmeg, for garnish


Combine Baileys Almande, coconut puree, agave syrup, bananas, and ice into a blender. Blend until smooth. Pour contents into glass. Garnish with banana slices and nutmeg.

Created by Mixologist Jane Danger

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Peach Bellini


3 oz. Prosecco DOC

2 oz. Fresh Peach Puree

Peach Wedge, for garnish


Garnish with a peach wedge and serve in a flute.

Courtesy of Prosecco DOC

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Grapefruit Spritz


1 oz. Belvedere Vodka

1 oz. Lillet Blanc

2 Grapefruit Slices

1 Sprig of Thyme


Combine all ingredients in a Belvedere spritz glass, over ice. Top with equal parts of sparkling water and Fever Tree tonic water. Garnish with a grapefruit slice and a sprig of thyme.

Courtesy of Belvedere Vodka 

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Lavender Lemon Sparkler


1½ oz. Gin

1 oz. Lemon Juice

1 oz. Lavender Syrup* 

4 oz. Sparkling Ice Classic Lemonade

Lemon Twist and Lavender Sprig for garnish (optional)


Fill a glass with crushed ice. Pour the gin, lemon juice, and the lavender syrup over the ice and stir. Float with Sparkling Ice Classic Lemonade, garnish with a lemon twist and lavender sprig, then serve.

*Bring 1/2 cup sugar and 1/2 cup water to a boil in a saucepan over medium-high heat, stir to dissolve sugar. Add 4 Tblsp. dried lavender and bring to a simmer. Remove from heat, and allow the ginger to infuse for 30 minutes. Pour syrup through a finer strainer into an airtight container.

Courtesy of Sparkling Ice

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The MUMM Trifecta


4 oz. G.H. Mumm Grand Cordon Champagne

1/4 oz. Sage Infused Honey Syrup*

5 Mint Leaves

3-4 Lavender Buds

5 Dashes of Angostura Bitters

Crushed Ice

Mint Leaves and Fresh Lavender, for garnish


Add the mint, lavender, champagne and honey syrup into a shaker and muddle. Strain into the glassware of your choice. Top with a mountain of crushed ice and add the angostura bitters on top of the ice. Garnish with mint leaves and lavender sprig.

Courtesy of G.H. Mumm 

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Germain's Escape


1.7 fl.oz. Vodka

0.5 fl.oz. St. Germain

Bundaberg Lemon Lime & Bitters

0.8 fl.oz. Lime

2 x dashes Angostura Bitters

Sprig of Mint, for garnish


Combine ingredients into shaker. Shake, then strain into a sling glass and top with Bundaberg Lemon Lime & Bitters. Add crushed ice and garnish with a sprig of mint.

Courtesy of Bundaberg

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Spiced Strawberry Margarita


1 oz. Cointreau

2 oz. Blanco Tequila

1 oz. Fresh Lime Juice

2 Strawberries

3 dashes Angostura Bitters


Muddle the strawberries in the bottom of a cocktail shaker. Add Cointreau, tequila, fresh lime juice, and bitters. Shake with ice. Strain over ice in a rocks glass with a cinnamon sugar rim and garnish with a strawberry.

Courtesy of Cointreau

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Peach Ginger Spritz


2 oz. Purus Vodka

¾ oz. Créme de Peche

¾ oz. Ginger Syrup

2 oz. Prosecco DOC


Mix into a white wine glass and garnish with sprinkle of ginger flakes.

Courtesy of Purus Vodka and Prosecco DOC 

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Jalisco Buck


2 oz. Avión Silver

.75 oz. Ginger Syrup

.50 oz. Fresh Lemon

1 oz. Pineapple

Angostura Bitters

Club Soda, to top


Combine all. Shake hard until cold. Pour over fresh ice into a rocks glass and garnish with peel.

Courtesy of Avión

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Spiced Mai Tai


2 oz. Rum

1/2 tsp. Jasmine

1/4 cup Fresh Pineapple Chunks

2 Ginger Pieces

3 oz. Pineapple Juice

2 oz. Orange Juice

1 tsp. Grenadine


Add rum, jasmine, ginger, and chunks of pineapple to glass; muddle and let sit for 15 minutes. Strain the mixture and add pineapple juice, orange juice, and grenadine. Serve in a hurricane glass. 

Note: In place of jasmine and ginger, you can use Urban Accents' Rum Cocktail Infusions.

Created by Jim Dygas, Chief Flavorista at Urban Accents

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Tangerine Cosmo


2 oz. Tropicana Tangerine Lemonade

1 1/2 oz. Vodka

1/4 oz. Lime Juice

3/4 oz. Cranberry Juice


Combine all ingredients in a cocktail shaker. Top with ice and shake. Strain into a martini glass rimmed with pink sugar. Garnish with an orange twist.

Courtesy of Tropicana

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2 parts Absolut Lime

2 parts Soda

2 parts Ginger Ale

½ part Fresh Lime


Build in a highball over ice. Garnish with lime stirrer skewered with accordion cucumber.

Courtesy of Absolut Lime

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Grass is Greener


1.5 Parts Absolut Citron

1 Part Wheatgrass

.5 Parts Lime

.25 Parts Agave Nectar

2-3 Mint Leaves

Watermelon Radish, for garnish 


Shake all ingredients and strain into a short rocks glass with no ice. Garnish with a sliced watermelon radish.

Courtesy of Absolut Lime

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Sparkling Tangerine Mojito


1 oz. Tangerine Juice

1 oz. Lime Juice

2 tsp. of Sugar

10 Mint Leaves

1 ½ oz. White Rum

Sparkling Ice Essence of Tangerine


Place the mint leaves into a Collins glass and pour the lime and tangerine juice over it. Add the sugar then muddle lightly. Add ice and rum then stir, and top with Sparkling Ice Essence of Tangerine. Garnish with a mint sprig and tangerine wedge.

Courtesy of Sparkling Ice

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Smoky Pomegranate


1 1/2 parts Laphroaig® 10 Year Old

1/2 part Pineapple Rum

3/4 part Lime Juice

3/4 Simple Syrup

Barspoon Pomegranate Molasses


Combine all ingredients into a cocktail shaker. Shake and strain into a rocks glass over fresh ice. Garnish with a lime wheel. 

Created by Brooklyn bartender Ivy Mix

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Raz Mule


1 1/2 parts SVEDKA Blue Raspberry

3 parts Ginger Beer


Build ingredients in a highball glass. Garnish with lime discs and blackberries.

Courtesy of SVEDKA 

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