Whether you’re hosting a summer get-together or just relaxing by the pool, summer is a great time for fruity cocktails! That’s why I chatted with top mixologists around the country to compile this list of 18 summer cocktail recipes worth trying this season…
1. Summer Solstice
- 1½ oz. Reyka Vodka
- ¾ oz. lime juice
- ½ oz. strawberry puree
- 1 oz. Brut champagne or prosecco
- Shake vodka, lime juice and strawberry puree, and strain into chilled martini glass.
- Top with champagne.
- Garnish with lemon twist or sprigs of lavender
2. Purple Haze
- 2 oz. Caliche Rum
- ½ oz. Lime Juice
- ½ oz. agave
- 5 fresh blackberries
- 5 fresh mint leaves
- Splash champagne
- Combine all ingredients in shaker.
- Strain into highball glass.
- Top with a champagne float and a mint sprig.
3. Prickly Pear Margarita
- 2 oz. tequila
- 1 oz. lime juice
- 1 oz. triple sec
- ½ oz. simple syrup
- 2 oz. prickly pear puree
- 3-4 ice cubes
- Combine ingredients in a blender.
- Serve in a rocks glass.
- Garnish with a half-salted rim and lime wedge.
4. Kiwi Basil Mojito
- 2 oz. Square One Basil organic vodka
- 1/2 kiwi, peeled & quartered
- 5 mint leaves
- 1 oz. fresh lime juice
- 1 oz. agave nectar or simple syrup
- Club soda
- In a mixing glass, muddle mint and kiwi.
- Add all ingredients (except soda) and shake with ice.
- Pour into a Collins glass filled with fresh ice and top with club soda.
- Garnish with Kiwi wheels and fresh mint.
5. Summer-Thyme Martini
- 2 oz. Belvedere Vodka
- 1 oz. Blanc Vermouth
- 2 dashes Berg & Hauck Lemon Bitters
- 2 thyme sprigs
- 1 dehydrated lemon wheel
- Chill coupe glass by placing in refrigerator or freezer (optional).
- Place 1 thyme sprig in a mixing beaker, then using a teaspoon or muddler, lightly press on thyme sprig to release essential oils.
- Fill mixing beaker about 2/3 full with ice.
- Measure and add Belvedere, vermouth and bitters into mixing beaker.
- Stir contents by placing shaft of bar spoon between your index and middle finger. Insert spoon into the beaker until spoon touches bottom.
- Keeping your arm and fingers still, use your wrist to turn the spoon in the glass. The spoon will spin about in your fingers on its own axis.
- Stir for about 60 seconds.
- Strain contents of mixing beaker into coupe glass.
- Garnish with 1 dehydrated lemon wheel and 1 thyme sprig.
6. Spicy Pear
- 1 ¼ oz. Grey Goose Pear
- ¾ oz. St. Germain
- ½ oz. lemon juice
- ¼ oz. agave
- Serrano chilies
- Add all ingredients into a tumbler with ice and two or three Serrano chilies.
- Shake thoroughly, and strain into a martini glass or tumbler.
- Garnish with a Serrano chili slice.
7. Spiced Orange Lily
- 2 oz. tequila blanco
- ½ oz. Ancho Reyes Ancho Chili Liqueur
- ½ oz. Grand Marnier
- 4-5 dashes Angostura Bitters
- 1/8 tsp. orange zest
- Orange peel
- Pinch Redmond Real Salt (optional, but the small amount does lift the flavor profile)
- Combine tequila, Ancho Reyes, orange zest, bitters in a bar shaker and gently stir or swirl mixture to chill drink, disperse zest, and mix the ingredients. Add enough ice to pour contents into a rocks glass without over filling the glass.
- Use orange peel to scent rim and outside of glass and then set peel aside for later.
- Pour contents of bar shaker into the rocks glass.
- Float ½ oz. of Grand Marnier in drink and then barely stir.
- Cast a dash of Redmond Real Salt into drink.
- Squeeze orange peel over the top place in the drink.
- Serve with a wheel of fresh orange on the rim.
8. Cucumber Chili Margarita
- 2 parts Sauza Cucumber Chili Tequila
- 1 part DeKuyper Triple Sec Liqueur
- 2 parts fresh lemon sour
- Juice of a whole lime
- Lime and slice of cucumber for garnish
- In a glass filled with ice, combine Sauza Cucumber Chili Tequila, DeKuyper Triple Sec Liqueur, fresh lemon sour and juice of a whole lime.
- Garnish with a lime, and float a thin slice of cucumber.
9. Sparkling Sangria
- 2 oz. Elderflower Liqueur
- Lemon slice
- Orange slice
- Grapefruit slice
- Purple basil leaf
- Sparkling wine (as needed)
- In a shaker glass, add liqueur, along with fruits and basil and ice, and shake.
- Pour it into a glass and top with sparkling wine.
- Garnish with red and green grapes.
10. The Flaming Tropics
- 4 oz. Absolut Elyx
- 1 oz. raspberry syrup
- 1 oz.ginger syrup (preferably house-made, but any local craft company such as Wilks & Wilson will work also)
- Juice from half a lemon
- Prepare a cocktail shaker and an Absolut Elyx copper pineapple with crushed ice.
- Place Absolut Elyx, raspberry and ginger syrup in the shaker. Add the juice of half a lemon, shake vigorously and pour into the chilled pineapple.
- Top with soda, or if you have nowhere else to go, champagne.
- 1½ oz. of clementine-infused vodka
- 1 tsp. of orange flavored liquor (such as Cointreau)
- ½ oz. fresh lemon juice
- 1 oz. cranberry juice
- Shake all ingredients with ice.
- Serve in a chilled martini glass.
- Garnish with a small orange peel.
12. Passion Fruit Cocktail
- 1 ¾ oz. vodka
- 1 oz. fresh lime juice
- ¾ oz. passion fruit syrup
- Dash of sugar syrup
- 1 oz. mango purée
- Half fresh passion fruit for mixing, the other half for garnish
- Dash of lemonade
- Mix all the ingredients together.
- Shake with cubed ice
- Top it up with crushed ice and dash of lemonade.
13. Spicy Paloma
- 2 oz. Casamigos Blanco Tequila
- ¾ Thai Chile Aperol
- 1 oz. grapefruit juice
- ½ oz. lime juice
- ½ oz. simple syrup
- Grapefruit slice for garnish
- Shake ingredients together, and pour into a collins glass.
- Float soda on top, and garnish with a grapefruit slice.
14. Blackberry Prosecco Popsicle
Makes 12 2.5oz popsicles.
- 20 oz. Prosecco DOC
- ⅓ cup of blackberries
- 4 oz. crème de cassis
- Splash of fresh lime juice
- 2 pinches of lime zest
- Place blackberries in a bowl, pour crème de cassis on top, and toss to coat.
- Using a muddler or a rounded blunt end of a kitchen tool, crush berries into the crème de cassis. Add lime juice and zest, toss to combine.
- Measure out approximately 1 tsp. of berry mixture into bottom of your chosen popsicle form, and pour Prosecco on top.
- Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks, and finish freezing popsicles overnight.
- Do not remove from freezer until ready to serve, or plate over crushed ice as the carbonation in the Prosecco creates tiny air pockets that will make the Popsicle melt faster.
15. Spicy Watermelon Fresca
- 1½ oz. Partida Blanco
- ¾ oz. Cointreau
- 4-5 pieces watermelon
- 2 strips jalapeño (cut from top to bottom of jalapeño)
- Muddle the watermelon and jalapeño in a mixing glass.
- Add other ingredients, and shake with ice.
- Strain over fresh ice into a rocks glass.
16. Sunset Mojito
- 1 ¾ oz. black rum
- Vanilla syrup
- 1 lime, sliced in 4
- 4 fresh strawberries
- Fresh mint
- ½ fresh passion fruit
- 1 ¼ oz. passion fruit puree
- Crushed ice
- Add the lime, vanilla syrup and strawberries, and mash gently with a pestle.
- Add the mint and crushed ice, and stir with a spoon.
- Add the rum, and continue stirring.
- Finish by adding the passion fruit, and top it off with the passion fruit puree. Garnish and serve in a mojito glass with thick straw.
17. Cantaloupe Martini
- 1 ½ oz. Skyy Citron Vodka
- 2 oz. watermelon liqueur
- Splash orange juice
- Splash fresh lime juice
- Cantaloupe balls for garnish
- Add all ingredients into a cocktail shaker with ice cubes.
- Shake and strain into chilled martini cocktail glass.
- Garnish with cantaloupe balls.
18. Fins Up
- 1 part Skinnygirl® Bare Naked Vodka
- 1 part DeKuyper® Blueberry Schnapps
- 3 parts club soda
- Shake first two ingredients with ice.
- Pour into a glass.
- Top with club soda.
Now you’re officially ready for the 4th of July with some seasonal summer cocktails! Enjoy!