The art of a good drink all comes down to taste, of course—but making it Instagrammable certainly doesn't hurt. Here, 12 cool summery cocktails that are delicious, sure...but are also total snap bait.
1.5 parts Milagro Silver Tequila
1 part Solerno Blood Orange Liqueur
.75 part fresh lime juice
.50 part Monin Passion Fruit Syrup
Shake ingredients with ice and strain over fresh ice in a rocks glass. Garnish with a blood orange slice and edible orchid or pansy.
Created by Charlotte Voisey, William Grant & Sons
2 parts Absolut Vodka
1 parts Lemonade
1 part watermelon juice
Frozen blueberries and strawberries, lemon wheels, mint sprigs
Combine all ingredients over large chunks of ice. Decorate with the above garnishes.
1.5 oz. Absolut Vodka
.25 oz. maraschino liquor
.75 east india sherry
1-2 drops almond extract
.75 oz. lemon
Dry shake and strain over crushed ice in a short rocks glass. Use radish sprouts as "roots," and garnish with a bouquet of edible flowers.
1 Watermelon Agave GoodPop
1.5 ounces tequila
3 ounces Topo Chico or sparkling mineral water
Rub lime wedge around edge of cocktail glass and rim glass with salt and chile powder. Add Topo Chico and tequila to glass with 1/4 cup crushed ice. Swirl in Watermelon Agave GoodPop. Garnish with fresh jalapeño slice and lime.
1 parts Pinnacle® Raspberry Vodka
2 parts Lemonade
Mix ingredients and serve over ice. Garnish with a lemon wheel or raspberries.
1 oz. Campari
1 oz. Smith & Cross Jamaican rum
1 oz. Carpano Antica sweet vermouth
Combine all ingredients in a mixing glass and stir briskly until just cold. Strain into a rocks glass over fresh ice. Squeeze the juice from an orange peel over the top, and then insert the peel for garnish.
Available at Pouring Ribbons
1 part Sauza Signature Blue Silver Tequila
1 part blood orange juice
1/2 part lime juice
1/2 part simple syrup
1 blood orange wheel
Add ingredients to an ice-filled shaker. Shake and strain over ice into a margarita glass, rimmed with salt. Garnish with a blood orange wheel.
¾ oz. Chamomile-Infused Campari
1.5 Glen Grant
¾ oz. Dolin Blanc
Stir with ice and strain into a rocks glass. Garnish with chamomile stalks.
Created by Naren Young, Dante
¾ oz. Campari
1 ½ oz. Beefeater
¾ oz. Carpano Antica
1 ½ dash Angostura bitters
Stir ingredients. Serve over rocks with an orange twist tucked in.
Available at Amor y Amargo
¾ oz. Campari
¾ oz. Dolin Rouge
½ oz. Plantation Pineapple
½ oz. Cruzan Blackstrap
Shake ingredients with ice and strain over fresh ice in a rocks glass, ideally of the tiki variety. Add a pineapple leaf for garnish.
Available at Mother of Pearl
40 ml. Gin Mare Mediterranean Gin
10 ml. Gomme Syrup
15 ml. Limoncello
75 ml. Orange Juice
15 ml. Aperol and Grenadine (pre mix at 50-50%)
20 ml. 1724 Tonic Water
Shake the gin, syrup, limoncello, and orange juice in a shaker, and strain into a tall glass filled with ice cubes. Let it settle and then add the Aperol and grenadine mix. Top it with 1724 tonic water and garnish with a half slice of orange, a slice of lemon, and fresh thyme sprigs.
3/4 oz. pineapple jalapeño juice (see recipe below)
A scoop of ice
Mix the ingredients together in a double old fashioned glass. Top with Stella Artois Cidre and stir. Garnish with a skewered pineapple slice dusted with nutmeg.
To make the Pineapple Jalapeño Juice:
2 whole pineapples
2 fresh jalapeños
A pinch of sea salt
Stella Artois Cidre
1/2 cup of raw sugar
Remove the pineapple's skin, top and bottom. Slice into 1 inch thick discs and cut the jalapeños in half lengthwise. On a baking tray or platter, drizzle ¾ of the pineapple slices and the jalapeños with olive oil and add a dusting of nutmeg. Grill on medium heat for 8 minutes per side until the jalapeños' skin is well blistered and it has softened significantly. Place the pineapple, jalapeños, a pinch of salt and ½ bottle of Stella Artois Cidre in a food processor and purée. Strain the mixture 2-3 times. While the juice is warm, stir in the raw sugar until dissolved. Garnish with slices of the remaining pineapple.
*Can be made up to 4 days prior to serving and stored in an air tight container.
Courtesy Joann Greenwood, Bar Manager, The Sage Rabbit (Lexington, KY)