72 Summer Cocktail Recipes You Can Easily Make at Home

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While your friends are paying 25 bucks for a frosé at a rooftop bar, you can easily whip up three for the same price thanks to these easy summer cocktail recipes, ahead, that taste even better homemade. Think: Less calories, more saving, and an excellent excuse to use your new bar cart.

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Ketel One PopTails

Ingredients:

10 oz Ketel One Vodka

24 oz Lime Club Soda

Juice of lemons

10 Popsicle Molds

1/2 cup Strawberries

1/2 cup Orange Slices (Peaches)

1/2 cup Pineapple

1/2 cup Cucumber

1/2 cup Blueberry

1/2 cup Blackberries

Directions:

Pour all tonic soda, lemon juice, and Ketel One Vodka into pitcher. Stir well. Place ½ cup of fruit into each mold (one mold with strawberry only, one orange mold with oranges only, etc). Then equally pour soda and vodka mix across popsicle molds. Place in freezer for 4-6 hours.

Courtesy of Ketel One

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Peach Sangria

Ingredients:

1 peach, sliced

½ orange, sliced

¾ cup peach brandy

1 bottle white wine, chilled

4 cups Sparkling Ice Classic Lemonade

Directions:

Place peaches, oranges, cranberries, and brandy in a pitcher then lightly muddle. Add wine and Sparkling Ice Classic Lemonade and stir. Serve over ice and garnish with a peach slice.

Courtesy of Sparkling Ice

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Tropical Orchard Punch

Ingredients:

3 bottles Angry Orchard Crisp Apple

1 cup White Rum

0.5 cup Peach Nectar

1.5 cups Passion Fruit Juice

0.5 cup Lime Juice

0.5 cup Vanilla Syrup

10 dashes Peychaud’s Bitters

Directions:

Add all ingredients to a punch bowl with ice and stir to combine. Garnish with peach and apple slices.

Courtesy of Angry Orchard mixologist partner Jeremy Oertel

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Summer Sunset

Ingredients:

2 oz Milagro Blanco Tequila

.75 oz Elderflower

.75 Pamplemousse

.75 Lime Juice

Club Soda

Directions:

In a tin with ice, combine all ingredients excluding the club soda and shake. Strain over fresh ice in a salt rimmed glass. Top with club soda and garnish with a lime wheel.

Courtesy of Inigo Salazar, Beverage Director at Bodega Negra

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Brent Herrig
Blueberry Fields Forever

Ingredients:

2 oz. The Botanist Gin

.5 oz Fresh Lime Juice

¼ cup Fresh Blueberries

2 oz. Tonic Water

Directions:

Add The Botanist Gin, Fresh Lime Juice and Fresh Muddle Blueberries into a shaker. Gently muddle. Add ice and shake. Fine strain over ice into a Highball glass and top with Tonic Water. Garnish with Fresh Mint and Blueberries.

Courtesy of The Botanist Gin

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Red Pepper Mary

Ingredients:

2 oz Cold-pressed red pepper juice

1 oz Cucumber juice

.5 oz Simple.5oz Lemon juice

1.5 oz Tequila blanco or mezcal (if you prefer smoky-style drinks)

    Directions:

    Build, shake, pour over ice.

    Courtesy of Carmine DiGiovanni, Corporate Chef, David Burke Tavern

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    Kristjan Veski
    Pineapple Aperitif Spritzer

    Ingredients:

    6 oz Stella Artois Stritzer

    .75 oz vodka

    .75 oz Italian aperitif

    2 pineapple chunks

    1 mint sprig

    1 orange wheel

    Directions:

    In a cocktail shaker, muddle pineapple chunks and mint. Add vodka, Italian aperitif, and shake over ice. Strain into a glass. Top with Stella Artois Spritzer. Garnish with an orange wheel.

    Courtesy of Stella Artois

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    BFA
    Surf Lodge’s Custom Grey Goose and Soda

    Ingredients:

    1 part Grey Goose

    2 part soda water

    Drop of lemongrass, pineapple, and grapefruit essences

    Fresh mint and dehydrated lemon wheel to garnish

    Directions:

    Shake all ingredients in a cocktail shaker and pour into chilled can with ice.

    Courtesy of Grey Goose available at Surf Lodge

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    My Kind of Paloma

    Ingredients:

    1.5oz Ilegal Mezcal

    .5oz Italicus

    .75oz Fresh lime juice

    .25oz Agave syrup

    Grapefruit Soda

    Pink Sea Salt

    Directions:

    Rim glass with Pink Sea salt. Add mezcal, Italicus, and lime juice to a shaker and short shake with a few Ice cubes. Strain into Highball glass filled with Ice cubes and top with grapefruit soda. Garnish with a lime wheel and serve.

    Courtesy of The Miami Beach EDITION's Matador Room

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    Brent Herrig
    Bee Well

    Ingredients:

    2 oz. The Botanist Gin

    .5 oz. Fresh Lemon Juice

    .25 oz. Honey

    ¼ teaspoon Turmeric

    4 oz. Ginger Kombucha

    Directions:

    Add The Botanist Gin, Fresh Lemon Juice, Honey and Turmeric into a shaker. Add ice and shake. Strain over ice in a Rocks glass. Garnish with a Fresh Lemon Peel.

    Courtesy of The Botanist Gin

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    BFA
    Grey Goose East Breeze

    Ingredients:

    1.5 oz Grey Goose

    1oz St-Germain

    .75oz fresh lemon juice

    .5oz fresh blackberry puree

    Directions:

    Shake all ingredients in a cocktail shaker and strain into a coup or martini glass. Garnish with mint sprig.

    Courtesy of Grey Goose available at Surf Lodge

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    Prosecco Slushee

    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

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    Barry’s Does Tequila (B.D.T.)

    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

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    BACARDÍ Lime and Soda

    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

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    Pomegranate Hibiscus Cocktail

    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

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    Lannister

    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

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    Berry’s Bootcamp

    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

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    Mezcal Carrot Ginger Spritz

    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

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    Margarita Al Pastor

    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

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    Lemon Rosemary Cocktail

    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

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    Chandon POM Spritz

    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

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    Pêche d'Ange

    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

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    Purple Rain

    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

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    BACARDÍ Lime Mojito

    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

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    Blossom Berry

    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

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    Raspberry Floater

    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

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    Aperol Spritz

    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

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    Cherry Smash

    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

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    Arlene Ibarra
    Aloe Can You Go

    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

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    Arlene Ibarra
    Baewatch

    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

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