Summer cocktail recipes

Ingredients:

3 ½ ounces Champagne

1 ½ ounces triple sec

1 ½ ounces orange juice

1 ½ ounces pineapple juice

Drizzle of cranberry juice

Ice

Instructions:

Layer the first four ingredients over ice in a highball glass. Drizzle the cranberry juice on top.

Ingredients:

1 ounce Diplomatico Blanco rum

1 ounce Rhum Clement V.S.O.P.

½ ounce Pierre Ferrand Dry Curacao

1 ¼ ounces orgeat (almond syrup)

1 ¼ ounces fresh lime juice

Round slice of lime

Sugar-cane stick from the grocer (optional)

Ice

Instructions:

Shake in a shaker and strain all ingredients over ice into a 14-ounce glass. Garnish with lime wheel and sugar-cane stick.

Ingredients:

2 ounces Bombay Gin

½ ounce Amaro Lucano

½ ounce clove cane syrup (see note)

1 ounce pineapple juice

3 dashes Scrappy’s Cardamom Bitters

2 ounces Green Flash West Coast IPA beer, or other West Coast IPA (not Imperial IPA)

Ice

Basil leaves

Orange round

Instructions:

Combine all ingredients except the IPA. Shake and then strain over ice in a pint glass. Add the IPA. Garnish with basil and orange. (Note: To make clove cane syrup: Combine 2 cups sugar-in-the-raw, 4 whole cloves and 1 cup water, simmering until sugar is dissolved. Steep cloves while cooling. Strain cloves after syrup has cooled.)

Ingredients:

1 ½ ounces Bieler Pere et Fils Sabine Rose, other Provencal rose, or Wolffer Estate rose

1 ½ ounces Tito’s Handmade Vodka

1 ounce raspberry puree

1 ounce lemon juice

½ ounce agave mix (equal parts agave syrup and water)

Mint sprig

Ice

Instructions:

Put all ingredients in a mixer glass. Add ice. Shake and strain into a Mason jar over fresh ice.

Ingredients:

1 ½ ounces watermelon-jalapeño-infused tequila (see note)

1 piece seedless watermelon

1 ounce Cointreau

1 ounce orange juice

½ fresh lime, squeezed

Ice to taste

Watermelon slice

Instructions:

Muddle watermelon and tequila and pour into a cocktail shaker. Add remaining ingredients and ice to the shaker and shake until blended. Slowly pour the drink into serving glass. Garnish with fresh watermelon slice. (Note: To make watermelon-jalapeño tequila, add one small watermelon cut into wedges and one jalapeño pepper, seeds removed, to one bottle of Patron Blanco tequila. Marinate in a glass jar for three days, then pass through a strainer.)

Ingredients:

1 ½ ounces Sauza Hornitos Plata tequila

¾ ounce amaretto liqueur

½ ounce limoncello liqueur

½ ounce fresh orange juice

2 ½ ounces sour or Margarita mix

8 ounces ice

Round slice of lime

Orange peel

Instructions:

Place first five ingredients in a glass without ice. Add the ice. Shake in a shaker and pour cocktail into a salted glass. Garnish with lime and orange peel.

Ingredients:

2 ounces Ron Flor de Cana rum

¾ ounce lime juice

½ ounce Maraska maraschino liqueur

½ ounce grapefruit juice

½ ounce simple syrup (equal parts water and dissolved sugar)

Instructions:

Shake all ingredients in a shaker. Strain into a wide-topped stemmed glass.

Ingredients:

Wedge of grapefruit

2 cubes cantaloupe, about the size of an ice cube

Ice cubes

2 ounces Belvedere Vodka

3 ounces fresh orange juice

Instructions:

Muddle grapefruit and cantaloupe in a highball glass. Add ice cubes. Add vodka. Shake and shake some more. Top with orange juice.

Ingredients:

1 teaspoon fig marmalade

Ice cubes

½ ounce Figenza fig-flavored vodka

1 ½ ounces cranberry juice

Prosecco to top off cocktail

Orange peel

Instructions:

Spoon the fig marmalade into the bottom of a shaker. Add ice, vodka and cranberry juice. Shake at least 25 times. Pour over fresh ice in a rocks glass. Top off with Prosecco. Circle the rim of the glass with an orange peel and then drop it inside.

Ingredients:

2 lime wedges

½ ounce fresh lime juice

¾ ounce fresh watermelon juice

7 to 9 mint leaves

1 ½ ounces white rum

Ice cubes

1 ounce club soda

1 pressed mint sprig

1 thin slice of watermelon with rind, scored to sit on rim of glass

Instructions:

Gently muddle lime wedges, lime juice, watermelon juice and mint leaves in a cocktail shaker. Add rum and ice. Shake gently. Pour into a Tom Collins glass. Include mint leaves and lime wedges. Top the drink with club soda, stir gently. Garnish with mint sprig and watermelon slice. Serve with a straw.

Ingredients:

1 ounce Malibu Original Rum

1 ounce UV Vodka

½ ounce blue Curaçao

Pineapple juice

Piña colada mix

Blue sugar

Ice cubes

Instructions:

Combine rum, vodka and blue Curaçao in shaker with ice. Add a dash of pineapple juice and piña colada mix to taste. Shake well. Rim glass with blue sugar, then pour in drink, straining.

Ingredients:

Sugar, to taste

Pinch of cayenne pepper

Pinch of sea salt

Simple syrup

2 ounces Figenza fig vodka

½ fresh fig

3 ounces Yuzu juice

Ice

Instructions:

Mix together sugar, cayenne petter and sea salt. Dip rim of cocktail glass in simple syrup, then coat with dry mix. Muddle a dash of simple syrup and the fig at the bottom of glass. Add vodka, Yuzu juice and ice, and stir gently.