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51 Cocktails for Summer Slideshow

51 Cocktails for Summer Slideshow


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  1. Home
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  3. Cocktails and Spirits

May 22, 2013

Thinkstock

Who says margaritas have all the fun? Summer deserves a night of tequila; here are five new ways to serve it.

  • The Pomegranate Paloma
  • The Smoky Paloma
  • The Aperol Paloma
  • The Tequila Julep
  • The Culture Clash Cocktail

Tequila Cocktails

Thinkstock

Who says margaritas have all the fun? Summer deserves a night of tequila; here are five new ways to serve it.

  • The Pomegranate Paloma
  • The Smoky Paloma
  • The Aperol Paloma
  • The Tequila Julep
  • The Culture Clash Cocktail

Margaritas

What, did you think margaritas were only for Cinco de Mayo? There’s no better time to whip up a margarita than the hot days of summer. Perfect the traditional margarita recipe, and then get crazy with spicy, sweet, and fruity margarita recipes.

  • The House Margarita
  • The Spicy Margarita
  • The Strawberry Basil Margarita
  • The Grapefruit Margarita

Rum Cocktails

Rum is the spirit of summer — and why shouldn’t it be? Made in the Caribbean and sun-loving countries like Puerto Rico, it's perfect for the warm weather, so go ahead and perfect any and all rum cocktails this summer. Start with the classic Dark and Stormy or rum and Coke (with a twist), and work your way up to the punches and fruity cocktails.

  • The Dark n' Stormy Cocktail
  • The Rum Fix Cocktail
  • The Rum and Coke Remixed
  • The Basil Strawberry Rum-Ade

Gin and Tonics

Gin and tonics are sweeping the bars this summer, and there’s no shortage of ways to update the classic cocktail. With summer’s best fruits, try a new G&T and you won’t be sorry.

  • The Gin Gin Cocktail
  • The Cucumber Gin and Tonic with Blueberries
  • The Gin and Tonic Remixed
  • The Pink Gin Cocktail

Punches

It’s the summer of punch — and there are plenty of options to choose from. One of these punches will surely make the rounds at your next big party.

  • The Passion Lemonade Punch
  • The Bajan Rum Punch
  • The Sparkling Watermelon Punch
  • Dale's Rainbow Planter Punch

Mocktails

Don't forget those who want a non-boozy beverage — now’s the time to whip up some great mocktails that everyone can enjoy. If you need inspiration for a kid’s party or a baby shower, look no further than these three mocktails.

  • The Spiced Orchards Mocktail
  • The Banane et Orange Mocktail
  • The Jardin des Fraises Mocktail

Piña Coladas

If you like piña coladas… and finding new ways to make them, try these new takes on the classic tropical cocktail.

  • The Piña Colada
  • The Funky Monkey Cocktail
  • The Angostura Piña Colada
  • The Coconut Colada

Mojitos

No other drink signifies the start of summer better than the mojito. Minty and sweet, muddled and fun, the mojito is the signature drink of summer — and there are lots of ways to serve it. (After all, who doesn’t want a mojito jelly shot?)

  • The Perfect Mojito
  • The Mojito Jelly Shot
  • Blood Orange and Cardamom Mojitos with Basil
  • The Pineapple Mojito
  • The Mexican Mojito

Sangria

If a summer night doesn’t scream for sangria, we don’t know what does. Try it with white wine, champagne, sake, and new fruits you’ve never thought of to add to your sangria.

  • Basic Sangria
  • Champagne Sangria
  • White Peach Sangria
  • Sake Sangria

Low-Calorie Cocktails

Don’t worry, weight-watchers — we didn’t forget about you. There are plenty of ways to imbibe while watching your waistline this summer, like with these light and sweet cocktails.

  • The Watermelon Cooler
  • The Blushing Brunch Recipe
  • The Blueberry Pomegranate Shimmy

Frozen Boozy Treats

As if you needed another reason to eat an ice pop or frozen treat, now you can add booze to them!

  • Mango Rum Granita
  • Spiked Watermelon Balls
  • Daiquiri Lime Ice Pops
  • Blood Orange Margarita Ice Pops

72 Summer Cocktail Recipes You Can Easily Make at Home

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.

Ingredients:

1/2 cup Orange Slices (Peaches)

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.

Ingredients:

1 bottle white wine, chilled

Ingredients:

3 bottles Angry Orchard Crisp Apple

1.5 cups Passion Fruit Juice

10 dashes Peychaud&rsquos Bitters

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

Ingredients:

2 oz Milagro Blanco Tequila

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

Ingredients:

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

Ingredients:

2 oz Cold-pressed red pepper juice

.5 oz Simple.5oz Lemon juice

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

Build, shake, pour over ice.

Courtesy of Carmine DiGiovanni, Corporate Chef, David Burke Tavern

Ingredients:

6 oz Stella Artois Stritzer

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

Ingredients:

Drop of lemongrass, pineapple, and grapefruit essences

Fresh mint and dehydrated lemon wheel to garnish

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

Courtesy of Grey Goose available at Surf Lodge

Ingredients:

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

Ingredients:

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

Ingredients:

.5oz fresh blackberry puree

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

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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.

Ingredients:

2 parts BACARDĺ Lime Flavored Rum

Pour ingredients over ice. Garnish with a lime wheel.

Ingredients:

2 cups brewed hibiscus tea, chilled

Ingredients:

1½ parts BACARDÍ Reserva Ocho

¾ parts Homemade Raspberry-Dark Chocolate Puree

Courtesy of Hermant Pathak of Junoon in NYC

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

1 oz Strawberry, Raspberry and Blueberry-Infused Agave Nectar

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.

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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&rsquos sugar

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

Ingredients:

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

Ingredients:

¾ oz. pomegranate juice (freshly squeezed)

Garnish: Pomegranate pearls and rosemary sprig

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.

Ingredients:

2 oz Angels Envy Bourbon Finished in Port Wine Barrels

1 oz Fresh Squeezed Lemon Juice

.5 oz Giffard Pêche de Vigne

4 Dashes Fee Brothers Peach Bitters

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.

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

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

Ingredients:

2 parts BACARDÍ Lime Flavored Rum

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.

Ingredients:

1/8 oz. Orange Blossom Water

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

Ingredients:

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

Ingredients:

2 parts Sparkling White Wine

Build cocktail over ice in a tall collins glass or white wine glass. Garnish with an orange twist

Ingredients:

3 Fresh Cherries (pitted/halved)

Muddle cherries in simple syrup in bottom of cocktail shaker. Add remaining ingredients and shake. Strain into a rocks glass over ice.

Ingredients:

.5 oz. Liquid Alchemist Tamarind

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

Ingredients:

.5 oz. Fresh Grapefruit Juice

.5 oz. Pink Peppercorn-Cucumber Cordial*

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.


72 Summer Cocktail Recipes You Can Easily Make at Home

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.

Ingredients:

1/2 cup Orange Slices (Peaches)

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.

Ingredients:

1 bottle white wine, chilled

Ingredients:

3 bottles Angry Orchard Crisp Apple

1.5 cups Passion Fruit Juice

10 dashes Peychaud&rsquos Bitters

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

Ingredients:

2 oz Milagro Blanco Tequila

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

Ingredients:

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

Ingredients:

2 oz Cold-pressed red pepper juice

.5 oz Simple.5oz Lemon juice

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

Build, shake, pour over ice.

Courtesy of Carmine DiGiovanni, Corporate Chef, David Burke Tavern

Ingredients:

6 oz Stella Artois Stritzer

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

Ingredients:

Drop of lemongrass, pineapple, and grapefruit essences

Fresh mint and dehydrated lemon wheel to garnish

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

Courtesy of Grey Goose available at Surf Lodge

Ingredients:

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

Ingredients:

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

Ingredients:

.5oz fresh blackberry puree

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

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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.

Ingredients:

2 parts BACARDĺ Lime Flavored Rum

Pour ingredients over ice. Garnish with a lime wheel.

Ingredients:

2 cups brewed hibiscus tea, chilled

Ingredients:

1½ parts BACARDÍ Reserva Ocho

¾ parts Homemade Raspberry-Dark Chocolate Puree

Courtesy of Hermant Pathak of Junoon in NYC

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

1 oz Strawberry, Raspberry and Blueberry-Infused Agave Nectar

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.

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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&rsquos sugar

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

Ingredients:

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

Ingredients:

¾ oz. pomegranate juice (freshly squeezed)

Garnish: Pomegranate pearls and rosemary sprig

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.

Ingredients:

2 oz Angels Envy Bourbon Finished in Port Wine Barrels

1 oz Fresh Squeezed Lemon Juice

.5 oz Giffard Pêche de Vigne

4 Dashes Fee Brothers Peach Bitters

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.

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

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

Ingredients:

2 parts BACARDÍ Lime Flavored Rum

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.

Ingredients:

1/8 oz. Orange Blossom Water

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

Ingredients:

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

Ingredients:

2 parts Sparkling White Wine

Build cocktail over ice in a tall collins glass or white wine glass. Garnish with an orange twist

Ingredients:

3 Fresh Cherries (pitted/halved)

Muddle cherries in simple syrup in bottom of cocktail shaker. Add remaining ingredients and shake. Strain into a rocks glass over ice.

Ingredients:

.5 oz. Liquid Alchemist Tamarind

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

Ingredients:

.5 oz. Fresh Grapefruit Juice

.5 oz. Pink Peppercorn-Cucumber Cordial*

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.


72 Summer Cocktail Recipes You Can Easily Make at Home

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.

Ingredients:

1/2 cup Orange Slices (Peaches)

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.

Ingredients:

1 bottle white wine, chilled

Ingredients:

3 bottles Angry Orchard Crisp Apple

1.5 cups Passion Fruit Juice

10 dashes Peychaud&rsquos Bitters

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

Ingredients:

2 oz Milagro Blanco Tequila

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

Ingredients:

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

Ingredients:

2 oz Cold-pressed red pepper juice

.5 oz Simple.5oz Lemon juice

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

Build, shake, pour over ice.

Courtesy of Carmine DiGiovanni, Corporate Chef, David Burke Tavern

Ingredients:

6 oz Stella Artois Stritzer

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

Ingredients:

Drop of lemongrass, pineapple, and grapefruit essences

Fresh mint and dehydrated lemon wheel to garnish

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

Courtesy of Grey Goose available at Surf Lodge

Ingredients:

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

Ingredients:

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

Ingredients:

.5oz fresh blackberry puree

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

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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.

Ingredients:

2 parts BACARDĺ Lime Flavored Rum

Pour ingredients over ice. Garnish with a lime wheel.

Ingredients:

2 cups brewed hibiscus tea, chilled

Ingredients:

1½ parts BACARDÍ Reserva Ocho

¾ parts Homemade Raspberry-Dark Chocolate Puree

Courtesy of Hermant Pathak of Junoon in NYC

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

1 oz Strawberry, Raspberry and Blueberry-Infused Agave Nectar

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.

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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&rsquos sugar

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

Ingredients:

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

Ingredients:

¾ oz. pomegranate juice (freshly squeezed)

Garnish: Pomegranate pearls and rosemary sprig

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.

Ingredients:

2 oz Angels Envy Bourbon Finished in Port Wine Barrels

1 oz Fresh Squeezed Lemon Juice

.5 oz Giffard Pêche de Vigne

4 Dashes Fee Brothers Peach Bitters

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.

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

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

Ingredients:

2 parts BACARDÍ Lime Flavored Rum

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.

Ingredients:

1/8 oz. Orange Blossom Water

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

Ingredients:

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

Ingredients:

2 parts Sparkling White Wine

Build cocktail over ice in a tall collins glass or white wine glass. Garnish with an orange twist

Ingredients:

3 Fresh Cherries (pitted/halved)

Muddle cherries in simple syrup in bottom of cocktail shaker. Add remaining ingredients and shake. Strain into a rocks glass over ice.

Ingredients:

.5 oz. Liquid Alchemist Tamarind

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

Ingredients:

.5 oz. Fresh Grapefruit Juice

.5 oz. Pink Peppercorn-Cucumber Cordial*

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.


72 Summer Cocktail Recipes You Can Easily Make at Home

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.

Ingredients:

1/2 cup Orange Slices (Peaches)

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.

Ingredients:

1 bottle white wine, chilled

Ingredients:

3 bottles Angry Orchard Crisp Apple

1.5 cups Passion Fruit Juice

10 dashes Peychaud&rsquos Bitters

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

Ingredients:

2 oz Milagro Blanco Tequila

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

Ingredients:

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

Ingredients:

2 oz Cold-pressed red pepper juice

.5 oz Simple.5oz Lemon juice

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

Build, shake, pour over ice.

Courtesy of Carmine DiGiovanni, Corporate Chef, David Burke Tavern

Ingredients:

6 oz Stella Artois Stritzer

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

Ingredients:

Drop of lemongrass, pineapple, and grapefruit essences

Fresh mint and dehydrated lemon wheel to garnish

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

Courtesy of Grey Goose available at Surf Lodge

Ingredients:

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

Ingredients:

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

Ingredients:

.5oz fresh blackberry puree

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

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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.

Ingredients:

2 parts BACARDĺ Lime Flavored Rum

Pour ingredients over ice. Garnish with a lime wheel.

Ingredients:

2 cups brewed hibiscus tea, chilled

Ingredients:

1½ parts BACARDÍ Reserva Ocho

¾ parts Homemade Raspberry-Dark Chocolate Puree

Courtesy of Hermant Pathak of Junoon in NYC

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

1 oz Strawberry, Raspberry and Blueberry-Infused Agave Nectar

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.

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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&rsquos sugar

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

Ingredients:

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

Ingredients:

¾ oz. pomegranate juice (freshly squeezed)

Garnish: Pomegranate pearls and rosemary sprig

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.

Ingredients:

2 oz Angels Envy Bourbon Finished in Port Wine Barrels

1 oz Fresh Squeezed Lemon Juice

.5 oz Giffard Pêche de Vigne

4 Dashes Fee Brothers Peach Bitters

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.

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

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

Ingredients:

2 parts BACARDÍ Lime Flavored Rum

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.

Ingredients:

1/8 oz. Orange Blossom Water

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

Ingredients:

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

Ingredients:

2 parts Sparkling White Wine

Build cocktail over ice in a tall collins glass or white wine glass. Garnish with an orange twist

Ingredients:

3 Fresh Cherries (pitted/halved)

Muddle cherries in simple syrup in bottom of cocktail shaker. Add remaining ingredients and shake. Strain into a rocks glass over ice.

Ingredients:

.5 oz. Liquid Alchemist Tamarind

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

Ingredients:

.5 oz. Fresh Grapefruit Juice

.5 oz. Pink Peppercorn-Cucumber Cordial*

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.


72 Summer Cocktail Recipes You Can Easily Make at Home

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.

Ingredients:

1/2 cup Orange Slices (Peaches)

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.

Ingredients:

1 bottle white wine, chilled

Ingredients:

3 bottles Angry Orchard Crisp Apple

1.5 cups Passion Fruit Juice

10 dashes Peychaud&rsquos Bitters

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

Ingredients:

2 oz Milagro Blanco Tequila

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

Ingredients:

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

Ingredients:

2 oz Cold-pressed red pepper juice

.5 oz Simple.5oz Lemon juice

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

Build, shake, pour over ice.

Courtesy of Carmine DiGiovanni, Corporate Chef, David Burke Tavern

Ingredients:

6 oz Stella Artois Stritzer

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

Ingredients:

Drop of lemongrass, pineapple, and grapefruit essences

Fresh mint and dehydrated lemon wheel to garnish

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

Courtesy of Grey Goose available at Surf Lodge

Ingredients:

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

Ingredients:

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

Ingredients:

.5oz fresh blackberry puree

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

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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.

Ingredients:

2 parts BACARDĺ Lime Flavored Rum

Pour ingredients over ice. Garnish with a lime wheel.

Ingredients:

2 cups brewed hibiscus tea, chilled

Ingredients:

1½ parts BACARDÍ Reserva Ocho

¾ parts Homemade Raspberry-Dark Chocolate Puree

Courtesy of Hermant Pathak of Junoon in NYC

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

1 oz Strawberry, Raspberry and Blueberry-Infused Agave Nectar

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.

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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&rsquos sugar

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

Ingredients:

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

Ingredients:

¾ oz. pomegranate juice (freshly squeezed)

Garnish: Pomegranate pearls and rosemary sprig

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.

Ingredients:

2 oz Angels Envy Bourbon Finished in Port Wine Barrels

1 oz Fresh Squeezed Lemon Juice

.5 oz Giffard Pêche de Vigne

4 Dashes Fee Brothers Peach Bitters

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.

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

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

Ingredients:

2 parts BACARDÍ Lime Flavored Rum

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.

Ingredients:

1/8 oz. Orange Blossom Water

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

Ingredients:

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

Ingredients:

2 parts Sparkling White Wine

Build cocktail over ice in a tall collins glass or white wine glass. Garnish with an orange twist

Ingredients:

3 Fresh Cherries (pitted/halved)

Muddle cherries in simple syrup in bottom of cocktail shaker. Add remaining ingredients and shake. Strain into a rocks glass over ice.

Ingredients:

.5 oz. Liquid Alchemist Tamarind

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

Ingredients:

.5 oz. Fresh Grapefruit Juice

.5 oz. Pink Peppercorn-Cucumber Cordial*

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.


72 Summer Cocktail Recipes You Can Easily Make at Home

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.

Ingredients:

1/2 cup Orange Slices (Peaches)

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.

Ingredients:

1 bottle white wine, chilled

Ingredients:

3 bottles Angry Orchard Crisp Apple

1.5 cups Passion Fruit Juice

10 dashes Peychaud&rsquos Bitters

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

Ingredients:

2 oz Milagro Blanco Tequila

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

Ingredients:

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

Ingredients:

2 oz Cold-pressed red pepper juice

.5 oz Simple.5oz Lemon juice

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

Build, shake, pour over ice.

Courtesy of Carmine DiGiovanni, Corporate Chef, David Burke Tavern

Ingredients:

6 oz Stella Artois Stritzer

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

Ingredients:

Drop of lemongrass, pineapple, and grapefruit essences

Fresh mint and dehydrated lemon wheel to garnish

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

Courtesy of Grey Goose available at Surf Lodge

Ingredients:

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

Ingredients:

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

Ingredients:

.5oz fresh blackberry puree

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

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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.

Ingredients:

2 parts BACARDĺ Lime Flavored Rum

Pour ingredients over ice. Garnish with a lime wheel.

Ingredients:

2 cups brewed hibiscus tea, chilled

Ingredients:

1½ parts BACARDÍ Reserva Ocho

¾ parts Homemade Raspberry-Dark Chocolate Puree

Courtesy of Hermant Pathak of Junoon in NYC

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

1 oz Strawberry, Raspberry and Blueberry-Infused Agave Nectar

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.

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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&rsquos sugar

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

Ingredients:

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

Ingredients:

¾ oz. pomegranate juice (freshly squeezed)

Garnish: Pomegranate pearls and rosemary sprig

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.

Ingredients:

2 oz Angels Envy Bourbon Finished in Port Wine Barrels

1 oz Fresh Squeezed Lemon Juice

.5 oz Giffard Pêche de Vigne

4 Dashes Fee Brothers Peach Bitters

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.

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

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

Ingredients:

2 parts BACARDÍ Lime Flavored Rum

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.

Ingredients:

1/8 oz. Orange Blossom Water

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

Ingredients:

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

Ingredients:

2 parts Sparkling White Wine

Build cocktail over ice in a tall collins glass or white wine glass. Garnish with an orange twist

Ingredients:

3 Fresh Cherries (pitted/halved)

Muddle cherries in simple syrup in bottom of cocktail shaker. Add remaining ingredients and shake. Strain into a rocks glass over ice.

Ingredients:

.5 oz. Liquid Alchemist Tamarind

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

Ingredients:

.5 oz. Fresh Grapefruit Juice

.5 oz. Pink Peppercorn-Cucumber Cordial*

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.


72 Summer Cocktail Recipes You Can Easily Make at Home

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.

Ingredients:

1/2 cup Orange Slices (Peaches)

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.

Ingredients:

1 bottle white wine, chilled

Ingredients:

3 bottles Angry Orchard Crisp Apple

1.5 cups Passion Fruit Juice

10 dashes Peychaud&rsquos Bitters

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

Ingredients:

2 oz Milagro Blanco Tequila

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

Ingredients:

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

Ingredients:

2 oz Cold-pressed red pepper juice

.5 oz Simple.5oz Lemon juice

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

Build, shake, pour over ice.

Courtesy of Carmine DiGiovanni, Corporate Chef, David Burke Tavern

Ingredients:

6 oz Stella Artois Stritzer

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

Ingredients:

Drop of lemongrass, pineapple, and grapefruit essences

Fresh mint and dehydrated lemon wheel to garnish

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

Courtesy of Grey Goose available at Surf Lodge

Ingredients:

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

Ingredients:

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

Ingredients:

.5oz fresh blackberry puree

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

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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.

Ingredients:

2 parts BACARDĺ Lime Flavored Rum

Pour ingredients over ice. Garnish with a lime wheel.

Ingredients:

2 cups brewed hibiscus tea, chilled

Ingredients:

1½ parts BACARDÍ Reserva Ocho

¾ parts Homemade Raspberry-Dark Chocolate Puree

Courtesy of Hermant Pathak of Junoon in NYC

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

1 oz Strawberry, Raspberry and Blueberry-Infused Agave Nectar

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.

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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&rsquos sugar

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

Ingredients:

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

Ingredients:

¾ oz. pomegranate juice (freshly squeezed)

Garnish: Pomegranate pearls and rosemary sprig

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.

Ingredients:

2 oz Angels Envy Bourbon Finished in Port Wine Barrels

1 oz Fresh Squeezed Lemon Juice

.5 oz Giffard Pêche de Vigne

4 Dashes Fee Brothers Peach Bitters

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.

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

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

Ingredients:

2 parts BACARDÍ Lime Flavored Rum

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.

Ingredients:

1/8 oz. Orange Blossom Water

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

Ingredients:

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

Ingredients:

2 parts Sparkling White Wine

Build cocktail over ice in a tall collins glass or white wine glass. Garnish with an orange twist

Ingredients:

3 Fresh Cherries (pitted/halved)

Muddle cherries in simple syrup in bottom of cocktail shaker. Add remaining ingredients and shake. Strain into a rocks glass over ice.

Ingredients:

.5 oz. Liquid Alchemist Tamarind

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

Ingredients:

.5 oz. Fresh Grapefruit Juice

.5 oz. Pink Peppercorn-Cucumber Cordial*

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.


72 Summer Cocktail Recipes You Can Easily Make at Home

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.

Ingredients:

1/2 cup Orange Slices (Peaches)

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.

Ingredients:

1 bottle white wine, chilled

Ingredients:

3 bottles Angry Orchard Crisp Apple

1.5 cups Passion Fruit Juice

10 dashes Peychaud&rsquos Bitters

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

Ingredients:

2 oz Milagro Blanco Tequila

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

Ingredients:

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

Ingredients:

2 oz Cold-pressed red pepper juice

.5 oz Simple.5oz Lemon juice

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

Build, shake, pour over ice.

Courtesy of Carmine DiGiovanni, Corporate Chef, David Burke Tavern

Ingredients:

6 oz Stella Artois Stritzer

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

Ingredients:

Drop of lemongrass, pineapple, and grapefruit essences

Fresh mint and dehydrated lemon wheel to garnish

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

Courtesy of Grey Goose available at Surf Lodge

Ingredients:

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

Ingredients:

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

Ingredients:

.5oz fresh blackberry puree

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

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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.

Ingredients:

2 parts BACARDĺ Lime Flavored Rum

Pour ingredients over ice. Garnish with a lime wheel.

Ingredients:

2 cups brewed hibiscus tea, chilled

Ingredients:

1½ parts BACARDÍ Reserva Ocho

¾ parts Homemade Raspberry-Dark Chocolate Puree

Courtesy of Hermant Pathak of Junoon in NYC

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

1 oz Strawberry, Raspberry and Blueberry-Infused Agave Nectar

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.

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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&rsquos sugar

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

Ingredients:

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

Ingredients:

¾ oz. pomegranate juice (freshly squeezed)

Garnish: Pomegranate pearls and rosemary sprig

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.

Ingredients:

2 oz Angels Envy Bourbon Finished in Port Wine Barrels

1 oz Fresh Squeezed Lemon Juice

.5 oz Giffard Pêche de Vigne

4 Dashes Fee Brothers Peach Bitters

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.

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

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

Ingredients:

2 parts BACARDÍ Lime Flavored Rum

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.

Ingredients:

1/8 oz. Orange Blossom Water

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

Ingredients:

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

Ingredients:

2 parts Sparkling White Wine

Build cocktail over ice in a tall collins glass or white wine glass. Garnish with an orange twist

Ingredients:

3 Fresh Cherries (pitted/halved)

Muddle cherries in simple syrup in bottom of cocktail shaker. Add remaining ingredients and shake. Strain into a rocks glass over ice.

Ingredients:

.5 oz. Liquid Alchemist Tamarind

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

Ingredients:

.5 oz. Fresh Grapefruit Juice

.5 oz. Pink Peppercorn-Cucumber Cordial*

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.


72 Summer Cocktail Recipes You Can Easily Make at Home

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.

Ingredients:

1/2 cup Orange Slices (Peaches)

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.

Ingredients:

1 bottle white wine, chilled

Ingredients:

3 bottles Angry Orchard Crisp Apple

1.5 cups Passion Fruit Juice

10 dashes Peychaud&rsquos Bitters

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

Ingredients:

2 oz Milagro Blanco Tequila

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

Ingredients:

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

Ingredients:

2 oz Cold-pressed red pepper juice

.5 oz Simple.5oz Lemon juice

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

Build, shake, pour over ice.

Courtesy of Carmine DiGiovanni, Corporate Chef, David Burke Tavern

Ingredients:

6 oz Stella Artois Stritzer

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

Ingredients:

Drop of lemongrass, pineapple, and grapefruit essences

Fresh mint and dehydrated lemon wheel to garnish

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

Courtesy of Grey Goose available at Surf Lodge

Ingredients:

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

Ingredients:

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

Ingredients:

.5oz fresh blackberry puree

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

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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.

Ingredients:

2 parts BACARDĺ Lime Flavored Rum

Pour ingredients over ice. Garnish with a lime wheel.

Ingredients:

2 cups brewed hibiscus tea, chilled

Ingredients:

1½ parts BACARDÍ Reserva Ocho

¾ parts Homemade Raspberry-Dark Chocolate Puree

Courtesy of Hermant Pathak of Junoon in NYC

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

1 oz Strawberry, Raspberry and Blueberry-Infused Agave Nectar

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.

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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&rsquos sugar

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

Ingredients:

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

Ingredients:

¾ oz. pomegranate juice (freshly squeezed)

Garnish: Pomegranate pearls and rosemary sprig

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.

Ingredients:

2 oz Angels Envy Bourbon Finished in Port Wine Barrels

1 oz Fresh Squeezed Lemon Juice

.5 oz Giffard Pêche de Vigne

4 Dashes Fee Brothers Peach Bitters

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.

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

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

Ingredients:

2 parts BACARDÍ Lime Flavored Rum

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.

Ingredients:

1/8 oz. Orange Blossom Water

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

Ingredients:

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

Ingredients:

2 parts Sparkling White Wine

Build cocktail over ice in a tall collins glass or white wine glass. Garnish with an orange twist

Ingredients:

3 Fresh Cherries (pitted/halved)

Muddle cherries in simple syrup in bottom of cocktail shaker. Add remaining ingredients and shake. Strain into a rocks glass over ice.

Ingredients:

.5 oz. Liquid Alchemist Tamarind

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

Ingredients:

.5 oz. Fresh Grapefruit Juice

.5 oz. Pink Peppercorn-Cucumber Cordial*

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.


72 Summer Cocktail Recipes You Can Easily Make at Home

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.

Ingredients:

1/2 cup Orange Slices (Peaches)

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.

Ingredients:

1 bottle white wine, chilled

Ingredients:

3 bottles Angry Orchard Crisp Apple

1.5 cups Passion Fruit Juice

10 dashes Peychaud&rsquos Bitters

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

Ingredients:

2 oz Milagro Blanco Tequila

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

Ingredients:

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

Ingredients:

2 oz Cold-pressed red pepper juice

.5 oz Simple.5oz Lemon juice

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

Build, shake, pour over ice.

Courtesy of Carmine DiGiovanni, Corporate Chef, David Burke Tavern

Ingredients:

6 oz Stella Artois Stritzer

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

Ingredients:

Drop of lemongrass, pineapple, and grapefruit essences

Fresh mint and dehydrated lemon wheel to garnish

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

Courtesy of Grey Goose available at Surf Lodge

Ingredients:

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

Ingredients:

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

Ingredients:

.5oz fresh blackberry puree

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

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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.

Ingredients:

2 parts BACARDĺ Lime Flavored Rum

Pour ingredients over ice. Garnish with a lime wheel.

Ingredients:

2 cups brewed hibiscus tea, chilled

Ingredients:

1½ parts BACARDÍ Reserva Ocho

¾ parts Homemade Raspberry-Dark Chocolate Puree

Courtesy of Hermant Pathak of Junoon in NYC

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

1 oz Strawberry, Raspberry and Blueberry-Infused Agave Nectar

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.

Ingredients:

Ingredients:

1 1/2 oz Tequila Don Julio Blanco

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&rsquos sugar

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

Ingredients:

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

Ingredients:

¾ oz. pomegranate juice (freshly squeezed)

Garnish: Pomegranate pearls and rosemary sprig

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.

Ingredients:

2 oz Angels Envy Bourbon Finished in Port Wine Barrels

1 oz Fresh Squeezed Lemon Juice

.5 oz Giffard Pêche de Vigne

4 Dashes Fee Brothers Peach Bitters

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.

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

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

Ingredients:

2 parts BACARDÍ Lime Flavored Rum

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.

Ingredients:

1/8 oz. Orange Blossom Water

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

Ingredients:

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

Ingredients:

2 parts Sparkling White Wine

Build cocktail over ice in a tall collins glass or white wine glass. Garnish with an orange twist

Ingredients:

3 Fresh Cherries (pitted/halved)

Muddle cherries in simple syrup in bottom of cocktail shaker. Add remaining ingredients and shake. Strain into a rocks glass over ice.

Ingredients:

.5 oz. Liquid Alchemist Tamarind

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

Ingredients:

.5 oz. Fresh Grapefruit Juice

.5 oz. Pink Peppercorn-Cucumber Cordial*

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.