75 Summer Cocktail Recipes You Can Easily Make at Home

Ingredients:

4 Limes

2 Lemons

¼ cup St. Germain

½ Bottle Prosecco

1 Bottle Strawberry Watermelon Sparkling Ice

Mint, for garnish

Directions:

In a blender, add the juice of 4 limes, juice of 2 lemons, St. Germain, Prosecco, and Strawberry Watermelon Sparkling Ice. Add 3 cups of ice and blend until smooth. Garnish with a mint leaf and serve.

Courtesy of Sparkling Ice

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

1 oz Coconut Water

1/2 oz Fresh Lemon Juice

1/2 oz Agave

1 Dash Cayenne

Directions:

Combine Tequila Don Julio Blanco, fresh lemon juice, coconut water, and agave in a cocktail shaker with ice. Shake well. Strain contents into a rocks glass with ice. Add a dash of cayenne.

Courtesy of Barry’s Bootcamp and Tequila Don Julio

Ingredients:

2 parts BACARDĺ Lime Flavored Rum

4 parts Soda

Lime wheel

Directions:

Pour ingredients over ice. Garnish with a lime wheel.

Courtesy of Bacardi

Ingredients:

2 cups brewed hibiscus tea, chilled

¼ cup Pomegranate Seeds

1 ½ oz Gin4 oz Pomegranate Blueberry Sparkling Ice

Edible Flowers

Directions:

In a cocktail shaker, muddle pomegranate seeds and gin for a few seconds. Add sparkling ice and lightly shake. Place hibiscus cubes into a tall glass and strain Sparkling Ice mixture over. Garnish with an edible flower.

Courtesy of Sparkling Ice

Ingredients:

1½ parts BACARDÍ Reserva Ocho

½ parts Grand Marnier

¼ parts Crème de Cassis

¾ parts Homemade Raspberry-Dark Chocolate Puree

Directions:

Mix and enjoy.

Courtesy of Hermant Pathak of Junoon in NYC

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

1 oz Fresh Lime Juice

1 oz Strawberry, Raspberry and Blueberry-Infused Agave Nectar

Directions:

Combine Tequila Don Julio Blanco, fresh lime juice and berry agave nectar in a cocktail shaker with ice. Shake well. Strain contents into a rocks glass.

Courtesy of Barry’s Bootcamp and Tequila Don Julio

Ingredients:

3 oz Carrot Juice

1 oz Grapefruit Sparkling Ice

1 oz Ginger Liqueur1 oz Mezcal

Pinch of Salt

Carrot Greens, for garnish

Directions:

In an ice filled cocktail shaker, combine carrot juice, Grapefruit Sparkling Ice, ginger liqueur, mezcal, and salt. Shake to combine and strain into a glass. Garnish with carrot greens and serve.

Courtesy of Sparkling Ice

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

2/3 oz Orange Liqueur

2/3 oz Fresh Lemon Juice

2 oz Cooked Pineapple Juice

5 sprigs Cilantro Hibiscus Salt*

*Hibiscus Salt: 2 parts dried Hibiscus flowers, 1 part fine salt, 1 part white sugar, 1/2 part confectioner’s sugar

Directions:

Combine Tequila Don Julio Blanco, orange liqueur, fresh lemon juice, and cooked pineapple juice into a cocktail shaker with ice. Shake well. Strain contents into a double old-fashioned glass with hibiscus salt rim over fresh ice. Garnish with cilantro.

Courtesy of Mica Rousseau of Mexico City

Ingredients:

2 parts BACARDĺ Lime Flavored Rum

1 part Freshly Squeezed Lime Juice

3/4 part Simple Syrup

Lime wheel

Lime zest

Directions:

Combine all ingredients in a blender with two cups of ice. Blend until smooth. Serve into a rocks glass. Garnish with lime wheel.

Courtesy of Bacardi

Ingredients:

3 sprigs Rosemary

1 750ml bottle Tequila

Sparkling Ice Lemonade

Directions:

Place rosemary in the tequila bottle and allow to sit for at least 24 hours.In an ice filled rocks glass, combine 1 ½ oz tequila with Lemonade Sparkling Ice. Garnish with a rosemary sprig.

Courtesy of Sparkling Ice

Ingredients:

3 oz. Chandon Rosé

1 oz. Belvedere Vodka

¾ oz. lemon juice

½ oz. simple syrup

¾ oz. pomegranate juice (freshly squeezed)

Garnish: Pomegranate pearls and rosemary sprig

Glassware: Wine glass

Directions:

Shake all ingredients except Chandon in a shaker tin. Strain into glassware with ice and top with Chandon. Stir the glass. Garnish with pomegranate pearls and rosemary sprig.

Courtesy of Chandon

Ingredients:

2 oz Angels Envy Bourbon Finished in Port Wine Barrels

1 oz Fresh Squeezed Lemon Juice

.5 oz Giffard Pêche de Vigne

.5 oz Simple Syrup

4 Dashes Fee Brothers Peach Bitters

Directions:

Combine ingredients in cocktail shaker and shake with ice. Strain over fresh ice into a lowball glass. Garnish with an expressed orange peel or dehydrated peach ring.

Courtesy of The French Room Head Bartender Morgan Moore

Ingredients:

Butterfly Pea Flower Infused Vodka

1.5 bar spoons of violette liqueur

0.5 oz of yellow chartreuse

1/4 oz of lemon juice Egg whites

Directions:

Combine the infused vodka with all the ingredients. Dry shake with egg to break up the protein. Fine strained and serve in a coupe glass. Garnish with a pea flower.

Courtesy of Cafe Clover Head Bartender Kyle Sheridan

Ingredients:

2 parts BACARDÍ Lime Flavored Rum

4 Lime Wedges

6-8 Fresh Mint Leaves

2 tbsp Caster Sugar

1 part Club Soda

1 Sprig of fresh mint

Directions:

Add the lime wedges, sugar and mint leaves, and gently muddle until the limes release juice. Add BACARDÍ Lime Flavored Rum and mix the ingredients with a bar spoon. Fill with crushed ice and stir once again. Add club soda and garnish with mint.

Courtesy of Bacardi

Ingredients:

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

Directions:

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.

Courtesy of Mixologist Jane Danger

Ingredients:

Raspberry Sherbet/Gelato

4 oz. Champagne

Blackberries, for garnish

Raspberry Tea Sparkling Ice

Directions:

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

Ingredients:

1 part Aperol

2 parts Sparkling White Wine

3 parts Q Club Soda

Directions:

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

Courtesy of Q Club Soda

Ingredients:

1.5 oz. Rémy Martin 1738®

1 oz. Cointreau

.75 oz. Fresh Lemon Juice

3 Fresh Cherries (pitted/halved)

Dash of Simple Syrup

Directions:

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

Ingredients:

1.5 oz. Blanco Tequila

.75 oz. Chareau

.5 oz. Liquid Alchemist Tamarind

.5 oz. Curaçao*

.5 oz. Lemon

Directions:

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

Courtesy of Jesse Ross at the Sycamore Den

Ingredients:

1 oz. Belvedere Vodka

1 oz.Lillet Blanc

.75 oz. Fresh Grapefruit Juice

.5 oz. Simple Syrup

1.5 oz. Soda Water

Directions:

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

Ingredients:

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

Directions:

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.

Courtesy of Jesse Ross at the Sycamore Den

Ingredients:

1.5 oz. Rémy Martin 1738®

.75 oz. Fresh lemon juice

.75 oz. Strawberry Syrup

1-2 oz. Chilled Sparkling Wine

Directions:

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

Courtesy of Rémy Martin

Ingredients:

1.5 oz. Four Pillars Gin

.75 oz. Fresh Lemon Juice

.5 oz. Red Wine Syrup

2-3 Strawberries

Directions:

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

Ingredients:

2 oz. Rémy Martin 1738®

.5 oz. Simple Syrup

6-8 Fresh Mint Leaves

3 Blackberries (halved)

Directions:

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

Ingredients:

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

Directions:

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

Served at The Chester

Ingredients:

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

Directions:

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.

Courtesy of Mixologist Jane Danger

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Courtesy of Virginia Black

Ingredients:

3 oz. Baileys Almande

2 oz. Coconut Puree

1/2 oz. Agave Syrup

1 1/2 Bananas

Banana Slices and Grated Nutmeg, for garnish

Directions:

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.

Courtesy of Mixologist Jane Danger

Ingredients:

3 oz. Prosecco DOC

2 oz. Fresh Peach Puree

Peach Wedge, for garnish

Directions:

Garnish with a peach wedge and serve in a flute.

Courtesy of Prosecco DOC