Hot days call for cool beverages, and we’re all for a little home mixology moment. We rounded up a series of summery cocktail recipes with a range of spirits to suit every palate. Think: a watermelon rum cooler, minty gin lemonade, passion-fruit liqueur and more. Bookmark this page for fresh seasonal cocktail ideas.
Liquid Sunshine
Ingredients
1/2 oz lemon juice
1/2 oz passionfruit syrup
Pulp of half a passionfruit
3 oz Kona Spiked Island Seltzer
Top with sparkling wine
Method: Combine all ingredients, except sparkling wine, in a cocktail shaker with ice. Shake to chill and combine ingredients. Double strain into a coupe glass. Top with sparkling wine. Garnish & Enjoy!
Lillet Rosé Spritz
Ingredients
3 Parts Lillet Rosé
3 Parts Tonic Water
Method: Build over 3 large ice cubes in a tall wine glass and garnish with cucumber, mint and strawberry.
Strawberry Sangria Spritz Cocktail Sundae
Ingredients
One large scoop of Tipsy Scoop Strawberry White Sangria Sorbet
4 oz Prosecco
1 oz Aperol or Orange Liqueur
Fresh strawberries and lemon, for garnish
Method: Add one large, rounded scoop of Strawberry Sangria Sorbet to an oversized wine glass. Pour over 1 oz Aperol or orange liqueur and top with prosecco. Garnish with fresh strawberries and a lemon wheel.
Earth, Wind & Fire
Ingredients
50 ml Casa Dragones Blanco
20 ml Apple & Pineapple weed syrup
10 ml Citric acid
10 ml Chickpea water
10 ml Dolin Blanc
30 ml Soda
20 ml Prosecco
Method: Shake ingredients with ice and serve in high-ball glass.
BACARDÍ Summer Watermelon Cooler
Ingredients
1 ½ oz BACARDÍ Superior
3/4 oz watermelon juice
2 oz grapefruit soda
Blueberries and lime wheel as a garnish
Method: Fill a tall glass with ice. Add all ingredients. Give a quick stir to combine and garnish with blueberries on a cocktail pick and a lime wheel or wedge.
Chambord Bramble
Ingredients
1/2 part Chambord
1/2 part Gin
1/2 part fresh lemon juice
Lemon wedge
Method: First, take a tumbler glass filled with ice and add lemon juice. Add gin of your choice. Finally, add some luxurious Chambord and garnish with a lemon wedge.
Basil Bourbon Smash
Ingredients
2 oz HSB Straight
3/5 oz lemon juice (fresh)
1/2 oz Raspberry Puree
5-7 basil leaves
Method: Add all to a tine, shake, dump into glass, garnish with fresh raspberry and a basil leaf.
The Kehmami
Ingredients
1 ½ oz GREY GOOSE Essences Watermelon & Basil
1 oz fresh lime juice
3/4 oz ST-GERMAIN Elderflower Liqueur
2 slices of chili
Method: Pour all ingredients into a shaker, shake and double strain into a coupe glass with a salted chili rim. Garnish with chili slices.
Long Weekend
Ingredients
1 oz Zacapa No. 23 Rum
1/2 oz lemon juice
1/2 oz blackberry/lavender honey syrup
Champagne (or any dry sparkling wine)
Blackberry for garnish
Method: Add Zacapa rum, lemon juice and blackberry/lavender honey syrup to a cocktail shaker. Add ice and shake until chilled. Strain over ice into a rocks glass. Top with Champagne and garnish with a lemon twist and blackberry.
Lavender blackberry honey syrup: Place 10 blackberries in a pot and muddle. To the pot add 1 cup of honey, 1 cup of water, 6 Teaspoons of dry lavender. Bring all the ingredients to over medium heat, then let simmer, stirring occasionally to dissolve sugar and until you smell the lavender. Strain and Seal in a container. Store in a cool place, it will keep for two months.
Ardbeg Mint Monster
Ingredients
3 lemon wedges
2 oz Ardbeg An Oa
3/4 oz simple syrup
4 mint leaves
Mint sprig to garnish
Method: Muddle lemon wedges in a shaker. Pour in the whiskey, simple syrup, mint leaves and ice. Shake well until mixed and chilled. Strain the mixture into a glass filled with ice. Garnish with mint sprig.
Ingredients
3/4 oz Chinola Passion Fruit Liqueur
1/2 oz Green Chartreuse
1 1/4 oz Vida Mezcal
3/4 oz Rockey’s Botanical
Pinch salt
2 dashes chili bitters
Method: Shake ingredients together. Garnish with a lime wheel.
Cleanse Yourself
Ingredients
2 oz Future Gin
1 liter green juice (something savory without fruit)
2 oz lemon juice
1/4 cup miso paste
1 oz vinegar-based hot sauce
Method: Add the gin and green bloody mary mix over ice in a glass. Garnish with celery and a cherry tomato.
