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

Brent Herrig
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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

    Kristjan Veski
    7 of 72
    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

    BFA
    8 of 72
    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

    Brent Herrig
    10 of 72
    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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    11 of 72
    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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    13 of 72
    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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    25 of 72
    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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    27 of 72
    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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    28 of 72
    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

    Arlene Ibarra
    29 of 72
    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

    Arlene Ibarra
    30 of 72
    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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    31 of 72
    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

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    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

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    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

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    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

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    35 of 72
    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

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    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

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    37 of 72
    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

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    38 of 72
    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

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    39 of 72
    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

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    40 of 72
    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

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    41 of 72
    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

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    42 of 72
    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

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    43 of 72
    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

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    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

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    45 of 72
    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

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    46 of 72
    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

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    47 of 72
    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

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    48 of 72
    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

    Miki Bodlovic
    49 of 72
    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

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    50 of 72
    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

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    51 of 72
    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

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    52 of 72
    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

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    53 of 72
    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

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    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

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    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

    Courtesy
    56 of 72
    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

    Courtesy
    57 of 72
    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

    Foodcollection RFGetty Images
    58 of 72
    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

    Courtesy of Bellvedere
    59 of 72
    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

    COURTESY OF TEQUILA AVIÓN
    60 of 72
    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

    Jack AndersenGetty Images
    61 of 72
    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

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