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