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.
Ketel One PopTails
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
The Lushy Machine
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
Cognac Blackberry Julep
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
6100 Frosé
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
Island Time
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
Best Damn Porch Sipper
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
A Taste of Honey
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
Banana Beach
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
Peach Bellini
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
The MUMM Trifecta
Ingredients:
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
Directions:
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
Germain's Escape
Ingredients:
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
Directions:
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
Peach Ginger Spritz
Ingredients:
2 oz. Purus Vodka
¾ oz. Créme de Peche
¾ oz. Ginger Syrup
2 oz. Prosecco DOC
Directions:
Mix into a white wine glass and garnish with sprinkle of ginger flakes.
Courtesy of Purus Vodka and Prosecco DOC
Jalisco Buck
Ingredients:
2 oz. Avión Silver
.75 oz. Ginger Syrup
.50 oz. Fresh Lemon
1 oz. Pineapple
Angostura Bitters
Club Soda, to top
Directions:
Combine all. Shake hard until cold. Pour over fresh ice into a rocks glass and garnish with peel.
Courtesy of Avión
Spiced Mai Tai
Ingredients:
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
Directions:
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.
Courtesy of Jim Dygas, Chief Flavorista at Urban Accents
Tangerine Cosmo
Ingredients:
2 oz. Tropicana Tangerine Lemonade
1 1/2 oz. Vodka
1/4 oz. Lime Juice
3/4 oz. Cranberry Juice
Directions:
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
Grass is Greener
Ingredients:
1.5 Parts Absolut Citron
1 Part Wheatgrass
.5 Parts Lime
.25 Parts Agave Nectar
2-3 Mint Leaves
Watermelon Radish, for garnish
Directions:
Shake all ingredients and strain into a short rocks glass with no ice. Garnish with a sliced watermelon radish.
Courtesy of Absolut Lime
Sparkling Tangerine Mojito
Ingredients:
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
Directions:
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
Smoky Pomegranate
Ingredients:
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
Directions:
Combine all ingredients into a cocktail shaker. Shake and strain into a rocks glass over fresh ice. Garnish with a lime wheel.
Courtesy of Brooklyn bartender Ivy Mix
Tangerine Margarita
Ingredients:
3 ox. TROPICANA® Tangerine Lemonade
½ oz. Fresh Lime Juice
½ oz. Cointreau
1 oz. Tequila
Instructions:
Prep a rocks glass by rimming it with citrus salt. Combine all ingredients in a cocktail shaker. Shake well and strain into glass over ice. Garnish with a fresh citrus wheel.
Courtesy of Tropicana
Ginger Sparkler
Ingredients:
2 oz. White Rum
1/2 oz. Fresh Lime Juice
3/4 oz. Ginger Syrup
Sparkling Wine
Directions:
Shake and pour rum, lime juice, and ginger syrup over sparkling wine.
Courtesy of Blu on Park
Imperial Blue
Ingredients:
1 1/2 parts SVEDKA Blue Raspberry
1 1/2 parts Black Tea
3/4 part Fresh Lime Juice
3/4 part Simple Syrup
1 part Sparkling Wine
3 Raspberries
Directions:
In a cocktail shaker, muddle the raspberries then combine remaining ingredients (except sparkling wine). Shake and strain into a rocks glass over fresh ice. Top with sparkling wine and stir. Garnish with raspberries and loose black tea.
Courtesy of SVEDKA
Lavender Honey Gin & Tonic
Ingredients:
1 oz. Tropicana Watermelon
1 1/2 oz. Gin
2 oz. Tonic Water
1/2 oz. Lavender Honey Syrup*
Directions:
Combine all ingredients except tonic water in a mixing glass. Add ice and stir. Pour into ice-filled Collins glass and top with tonic water.
*Combine 1 cup honey, 1 cup water, and 1 tsp. dried lavender in saucepan over medium heat. Stir until the honey has dissolved. Remove from heat and let cool to room temperature.
Courtesy of Tropicana
El Jefe
Ingredients:
2 oz. Blue Nectar Reposado Extra Blend Tequila
1 oz. Grand Marnier
2 oz. Pineapple Juice
3 oz. Fresh Squeezed Lime Juice
1/2 oz. Agave Nectar
Directions:
Combine all ingredients in a shaker with ice. Shake and strain into a margarita glass over rocks. Garnish with pineapple slice.
Courtesy of Chad Hotchkiss of Jose O'Shea's
Smoking Rose Paloma
Ingredients:
5 parts Q Drinks Grapefruit Soda
2 parts Montelobos Mezcal
3/4 part Fresh Lime Juice
1/2 part Rose Simple Syrup
Grapefruit Slice, for garnish
Flower Ice* (optional)
Directions:
Add all liquid ingredients except Q Drinks Grapefruit Soda into a shaker. Shake well to help dilute the cocktail a bit since the ice in the glass won't melt as fast. Remove the glass from the freezer. Strain into the glass. Top with the Grapefruit Soda and stir. Garnish with grapefruit slice.
*Fill a glass 1/4 the way full with water. Add rose petals. Prop on its side in the freezer, making sure it doesn't spill. Let freeze completely before using. This is an optional step, if you are looking to make a drink ASAP (we all have those days), just add regular ice to the glass. But if you do take the time for this step, it makes one pretty cocktail!
By Ashley Conway for Q Drinks
Swizzle with Cassis
Ingredients:
2 Parts Absolut Lime
1 Part Fresh Lime Juice
.5 Parts Agave Nectar
1 Part Crème de Cassis
LimeWheel, for garnish
Directions:
Swizzle ingredients except cassis in a highball. Pour cassis on top.
Courtesy of Absolut Lime
Mystic Marvel
Ingredients:
1.5 oz. Casamigos Tequila
.1 oz. Prickly Pear Purée
.75 oz. Agave
.75 oz. Lime Juice
Turmeric Salt Half Rim, Lime Wheel, Blue Cocktail Umbrella, for garnish
Directions:
Add all ingredients into a shake and add a little fresh lime to brighten up the cocktail and turmeric salt to add an herbal saltiness that also has all the health benefits of turmeric.
Courtesy of Drew Sweeney, Beverage Director for FISHBOWL at Dream Midtown
Citrus and Jalapeño Margarita
Ingredients:
1/4-1/2 of a Jalapeño, sliced (depending how spicy you like it.)
1 Tbsp. Fresh Cilantro
6 oz. Fresh Lime Juice
1 Tbsp. Confectioner's Sugar
16 oz. Tequila
8 oz. Orange Liqeuer
Directions:
Place the jalapeño slices, cilantro, lime juice, confectioner's sugar, tequila, and orange liquor into a blender. Puree until the contents is smooth and all chunks are gone. Serve on the rocks with a salted rim.
Note: In place of the jalapeño, cilantro, lime juice, and confectioner's sugar, you can use Urban Accents' Tart and Spicy Jalapeño Lemonade Mix as the margarita base and just add the tequila and orange liquor.
Courtesy of Jim Dygas, Chief Flavorista at Urban Accents
Mykonos Breeze
Ingredients:
1 1/2 parts Absolut Elyx Vodka
1/2 parts Velvet Falernum
1 oz. Passionfruit Puree
1/2 parts Lemon Juice
1/4 parts Agave
1 Dash of Angostura
Directions:
Shake and strain into a coupe glass.
Courtesy of Keith Nelson, Beverage Director at Avra Madison
No. 209 Gin White Lady
Ingredients:
1 1/2 oz. No. 209 Gin
1/2 oz. Lemon
1/2 oz. Cointreau
1 bar spoon of Simple Syrup
1 Egg White
Directions:
Shake vigorously with ice until frothy white. Stain and serve in a cocktail glass. Garnish with edible flower.
Courtesy of No. 209
Belvedere Very Mary
Ingredients:
45 ml. Belvedere Bloody Mary
80 ml. Tomato Juice
15 ml. Merlot
7.5 ml. Worcestershire Sauce
2 drops Tabasco
Dash Simple Syrup
Dash Celery Bitters
Directions:
Roll all ingredients with cubed ice and strain into a small stemless wine glass or rocks glass.
Courtesy of Belvedere
Blood Orange Margarita
Ingredients:
11/2 oz. Tequila Avión
3/4 oz. Cointreau Orange liqueur
1 oz. Blood Orange Juice
1/2 oz. Fresh Sour Mix
Directions:
In a cocktail shaker, add all ingredients with ice. Shake and strain. Best served over fresh ice and garnish with an orange twist.
Courtesy of Tequila Avión
BY "Cool"aid
Ingredients:
1 oz. Absolut Citron
1 oz. Lillet
2 oz. Pineapple Juice
1/2 oz. Simple Syrup
3 Raspberries
Directions:
Shake with ice and strain over ice.
Courtesy of The Backyard at W Los Angeles-Westwood
La Societé
Ingredients:
1 1/2 oz. Chambord-Flavored Vodka
1/2 oz. Lemon juice
1/2 oz. Agave Syrup
5 Blueberries
2 to 4 Blackberries
Directions:
Muddle berries and add remaining ingredients. Shake and strain over crushed ice into a tall glass. Garnish with berries.
Courtesy of Chambord
Wild Cosmo
Ingredients:
2 parts Absolut Wild Tea
1 1/2 parts Cranberry Juice
1/2 part Orange Liqueur
Directions:
Shake over ice and strain into a martini glass.
Courtesy of Absolut
Leblon Caipirinha
Ingredients:
2 oz. Leblon Cachaça
1/2 Lime, cut into wedges
2 tsp. Superfine Sugar or 1 oz. Simple Syrup
Directions:
Muddle the lime and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake well and serve in a rocks glass. Garnish with a lime wedge.
Courtesy of Leblon Cachaca
Lemon Mojito
Ingredients:
1 ½ parts BACARDI LIMON
12 fresh Spearmint Leaves
½ Lime, sliced
2 Tbsp. Simple Syrup (or 4 Tbsp sugar)
Top with Club Soda
Directions:
Muddle mint leaves and lime in a tall glass. Cover with simple syrup and fill glass with ice. Add Bacardi Limón and club soda, stir well. Garnish glass with lime wedge and sprigs of mint.
Courtesy of Jacob Liquor
White Greenhouse Sangria
Ingredients:
1 bottle Portocolo Rioja
3 oz. Applejack
2 oz. Pearl Plum Vodka
1/2 Lemon
1/2 Lime
1 Orange
1 Nectarine
1 Green Apple
3 Tblsp. of Sugar
Herbs (lavender, sage, apple mint, pineapple mint, and grapefruit mint)
Directions:
Thinly slice all the fruit. Heat herbs with wine to release the oils. Add ingredients together and steep for at least 24 hours. Garnish with lemon, lime, and orange slices.
Courtesy of Dave Greekwood of Summer Winter
Dina Mita
Ingredients:
2 Parts Milagro Reposado
3/4 Parts Agave Nectar*
1 Part Fresh Lime Juice
1 Tangerine (Cubed)
1 Tarragon Sprig
Directions:
Muddle fruit and herbs in a shaker. Add remaining ingredients and shake vigorously with ice. Strain into a rocks glass with fresh ice. Garnish cocktail with a tangerine wedge and tarragon sprig. *Can substitute with symple syrup
Courtesy of Milagro Tequila
Elderberry Ale
Ingredients:
4 oz. Biotta Elderberry Juice
8 oz. Ginger Ale
2 tbs. Grenadine
Directions:
Fill a tall glass with ice cubes (serve chilled optional). Take the tall glass and combine ingredients listed above with a mixing spoon. Garnish with fresh mint or lime (to taste).
Courtesy of Biotta Juice
Cherry Noir
Ingredients:
1 ½ parts GREY GOOSE® Cherry Noir 1 ½
3 ½ parts Cola
½ part Grenadine
Patrón
Directions:
Fill glass slightly above rim with cubed ice. Pour ingredients in order listed to 1/2 inch from top of glass and stir. Add soda straw and garnish with a cherry.
Courtesy of Grey Goose
Peachy Keen
Ingredients:
3 oz. Izze Sparkling Peach Juice
4 Orange Slices
3 1/4 oz. Amontillado Sherry
Ice
Fresh Blackberries, Raspberries, Mint for garnish
Directions:
Add orange slices to a cocktail shaker and muddle. Add ice and amontillado sherry and shake well. Strain over fresh ice and add IZZE Sparkling Juice–Peach. Garnish with blackberries, raspberries, and mint.
Lime Basil
Ingredients:
2 Parts Absolut Lime
1 Part Fresh Lime
3-4 Large Basil Leaves, for garnish
.75 Parts Simple Syrup
Directions:
Lightly muddle basil, add ingredients, then shake and strain over fresh ice.
Courtesy of Absolut Lime
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