The final weeks of summer call for great cocktails — the kind worth savoring before the season shifts. Here, a curated selection of recipes to carry that last bit of seasonal ease and fun into every glass.
The Good Bit Martini by The River Restaurant by Gordon Ramsay
Ingredients:
40ml Botanist gin
35ml Consomme sour
5ml Noilly Prat
1 drop chilli tincture
3 drops basil and jalapeno oil
Method: Combine gin, consomme sour, and Noilly Prat in a mixing glass with ice. Stir until well chilled and strain into a chilled martini glass. Add chilli tincture and top with basil and jalapeno oil.
Tuscan Golden Hour Spritz
Ingredients:
3oz La Marca Prosecco
2oz Grapefruit soda
1oz Italicus liqueur (bergamot liqueur)
Grapefruit wedge
Edible flower
Method: Add Italicus to a Spritz glass filled with ice. Top with grapefruit soda and La Marca Prosecco. Stir to chill and combine the ingredients. Garnish with a grapefruit wedge, edible flower, and/or green grapes.
Just Peachy
Ingredients:
1.5oz Garrison Brothers Small Batch Bourbon
.5oz Peach tea syrup
.5oz Fresh lemon juice
4-5 Mint leaves
4oz Soda water
Peach chips or rings
Mint
Method: In a shaking tin, combine bourbon, syrup, lemon juice, and mint. Whip shake and strain into a Collins glass over fresh ice. Top with soda water and garnish with peach chips and mint.
Flecha Azul Peach Hot Honey Margarita
Ingredients:
2oz Flecha Azul Blanco Tequila
1oz Triple sec
1oz Lime juice
1oz Hot honey peach puree (2 peaches, chopped; 3 tbsp hot honey; 1 tbsp agave syrup; 2 tbsp water)
Method: For the hot honey peach puree, add peaches, hot honey, agave syrup, and water to a small pot. Bring to a boil and simmer over medium-low heat until soft, about 15-20 minutes. Let cool, then blend until pureed. Store in the refrigerator until needed. To make the cocktail, place tequila, triple sec, lime juice, and peach puree into a cocktail shaker. Shake with ice, then double strain into an ice-filled cocktail glass.
The Reflection
Ingredients:
Quattro Gatti Olive Grove Gin
Hibiscus syrup
Fresh lemon juice
Pink grapefruit soda
Method: Combine gin, hibiscus syrup, and lemon juice in a shaker with ice. Shake well and strain into a chilled glass. Top with pink grapefruit soda.
Watermelon Cooler by Motek
1.5 Oz. Tequila Blanco
0.5 Oz. Ancho Verde (poblano pepper)
1.5 Oz. Watermelon juice (use a juicer)
0.5 Oz. Lime juice
0.5 Oz. simple syrup
Method: Add ice and shake until cold, strain.
Matcha Colada
Ingredients:
2oz YOSHI Matcha Liqueur
1oz Coconut rum
1oz Coconut cream
2oz Pineapple juice
Pineapple fronds
Method: Shake and strain into a glass over pebble ice. Garnish with pineapple fronds.
Twist of Vermont
Ingredients:
2oz Barr Hill Vodka
4-5 Blackberries, raspberries, or a combination
.75oz Lemon juice
.5oz Maple syrup
Maple foam to top (optional)
Method: Gently muddle syrup and berries in a mixing tin. Add vodka, lemon juice, and ice, and shake. Double strain into a Nick and Nora glass. Top with maple foam. For the maple foam, whisk together 2 egg whites, 3oz water, 1.5oz maple syrup, and 1oz strained lemon juice, then add to an iSi whipping siphon. Double charge with two N2O canisters, shaking vigorously, and chill in the fridge for at least an hour.
Kali Margarita by Catch Miami Beach
Ingredients:
2oz Jalapeno-infused Dobel Diamante
1oz Orange passionfruit cordial
.5oz Yuzu
.25oz Grand Marnier
.25oz Campari
Method: Add ingredients to a cocktail shaker. Shake and strain into a Riedel rocks glass.
Rosewater Pink Lemonade
Ingredients:
1oz Torani rose syrup
8oz Lemonade
Ice
1 Lemon wedge
Method: Combine lemonade, lemon wedge, and Torani rose syrup in a tall glass filled with ice and stir well.
