Because summer is too precious to be spent drinking boring margaritas.
Break out the punch bowl: Your next summer BBQ ~needs~ a batch of this fruity (and pretty!) tea-and-whiskey concoction.
For the chamomile syrup: Combine 3 cups water and 2 1/2 cups sugar in a saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves. Remove the pan from the heat, add 8 chamomile tea bags, and stir. Cover and let steep for 15 minutes. Remove the tea bags and discard. Refrigerate until room temperature or chilled, at least one hour.
For the punch: In a blender, combine 4 cups grapefruit juice and 1/2 pint strawberries, hulled and sliced. Blend until smooth. Pour the mixture into a large punch bowl. Add the chamomile syrup, 3 cups bourbon, and a few dashes of bitters. Add the rest of the strawberry slices and ice for garnish.
Recipe from Heather Christo.
Yes, this margarita is made of sunshine and the best summer feels. OK, not really, but Meyer lemons are pretty close, TBH.
Rim glasses with a mixture of lemon zest, sugar, and salt. Fill glasses with ice. In a cocktail shaker filled with ice, combine 2 oz. tequila, 1 oz. triple sec, 2 oz. lemon juice, and 1/2 oz. simple syrup. Shake until well chilled. Strain into prepared glasses and garnish with slices of Meyer lemon.
Recipe from Freutcake.
All the watermelons, please!
Combine 4 oz. cucumber vodka, 4 1-inch cubes of seedless watermelon and 2 diced limes in a cocktail shaker. Rim your glass with a slice of lime and garnish with equal parts sugar, salt, and lime zest. Fill your glass with ice and pour in ingredients from the cocktail shaker. Top with Cupcake Vineyards Prosecco and garnish with a slice of watermelon, cucumber, and mint.
Recipe from Cupcake Vineyards.
Leave it to ice cream to change the way you drink tea forever.
Fill your glass with peach ice cream (or sorbet or sherbet). Pour 1 1/2 oz. vodka into the glass, then top with your favorite tea. Stir to combine.
Recipe from The Cookie Rookie.
This fiery seasonal libation is the perfect mix of hot drink and cold cocktail.
In a small shallow dish, combine 2 tbsps. salt, 1/2 tsp. cayenne, and 1/2 tsp. ground black pepper. Run a lime wedge on the rim of a cocktail glass and then dip into the seasoning mixture.
Muddle together 2 cups cherry tomatoes, juice from 1 lime, and 2 tbsps. dill. Add a dash each of Worcestershire sauce and hot sauce to the glass, and give it a stir. Top off with ice and pour 1 oz. gin in the glass with 2 oz. tonic water. Garnish with cucumber slice, serrano peppers, and lime wedges.
Recipe from The Candid Appetite.
File this blended bev under “things that taste as good as they look.”
In a blender, combine 1 1/2 cups frozen strawberries, 1/2 tbsp. simple syrup, 4 mint leaves, a shot of rum, and 1 3/4 cups crushed ice. If you have whole cubes, crush them in the blender first. Blend until well combined and slushy-like. Pour the strawberry mojito into three 8-ounce glasses, filling just about halfway.
Combine 1 1/2 cups chopped kiwi, 1 1/2 tbsp. simple syrup, 4 mint leaves, a shot of rum, and 1 3/4 cups crushed ice. Blend to desired consistency.
Then pour the kiwi mojito over the strawberry mojito. Garnish with kiwi, strawberry, and mint, and serve immediately.
Recipe from Host the Toast.
If it’s summer and you haven’t had sangria yet, what are you even doing?
Combine a vibrant white wine, like Cupcake Vineyards Sauvignon Blanc — it’s got citrusy notes like Meyer lemons and Key limes, along with hints of grapefruit and nectarine — with freshly brewed iced tea and honey. Stir until the honey has completely dissolved, then serve with fresh fruit. Good go-tos: cucumber, watermelon, and orange slices.
Recipe from Cupcake Vineyards.
Skip the iced matcha latte and make this bubbly drink, mixed with an egg white and half and half 🙌 for creaminess, instead. Trust. Me.
In a saucepan over medium heat, combine 1 cup water and 1 cup sugar, and heat until sugar is dissolved. Remove from heat and add the zest and juice of 3 limes. Stir and let it all steep for 20 to 30 minutes. Strain and chill down.
In a cocktail shaker, combine 3/4 oz. lime juice, 1 1/2 oz. gin, 3/4 oz. lime syrup, 1 tsp. matcha powder, 1/2 oz. half and half, 1/2 tsp. vanilla extract, and egg white of 1 egg. Seal and shake without ice for about 10 seconds.
Open up the shaker and add 1 cup of ice. Seal and shake vigorously again for 10 seconds to chill. In the bottom of your glass, add a small splash of club soda and pour the cocktail through a strainer (most shakers come with one) into your glass. You should have a foamy top. Slowly add a few more splashes of soda on top of the foam. The soda will make it rise and foam up more. Sprinkle matcha powder on top as garnish.
Recipe from Beyond the Bayou.
This creamy creation kinda proves you’ve been drinking rum and Coke all wrong.
Put a single scoop of ice cream in a glass, then add in a shot of Kahlua (give or take, depending on how strong you want it). Then pour the Coke slowly on top. Add a second scoop of ice cream if you want — which you know you always do.
Recipe from The Shabby Creek Cottage.
The obvious fact is that this drink is absurdly delicious. The genius is that it’s just two ingredients.
Pair a strawberry or tangerine popsicle with a crisp wine like Cupcake Vineyards Rosé(oh hey, watermelon and strawberry notes) or even their Sauvignon Blanc for the kind of drink you’ll want to sip all summer.
Recipe from Cupcake Vineyards.
Stock up on some fizzy fermented teas from the health food store — this tangy, bubbly spin on the mojito (with a DIY hibiscus simple syrup) is about to become your go-to drink.
Drop 4 lime wedges, 8 to 12 leaves fresh mint, and 1 to 3 tbsps. simple syrup or sugar into a tall glass. Using a muddler or even the end of a rolling pin, muddle the ingredients together to release the juices.
Fill about half the glass with ice and then add 2 oz. rum. Stir until the sugar is fully dissolved. Top the glass with a little more ice and then pour kombucha over and gently stir to combine. Garnish with fresh mint and drink!
For the hibiscus simple syrup: In a small sauce pan, combine 1/2 cup sugar and 1/2 cup water. Bring to a boil and then reduce the heat and simmer for about 3 to 5 minutes until the sugar dissolves. Remove from the heat and add 1/4 cup dried hibiscus. Allow the mixture to steep for 5 to 10 minutes and then strain the syrup through a fine mesh strainer. Cool and use as desired. If you made too much, just store the syrup in the fridge — it’ll keep for at least a week.
Recipe from Half Baked Harvest.
If summer makes you dream of icy milkshakes, fresh coconut, and exotic fruit,this is your drink.
Drain a 20-ounce can of peeled lychees, reserving 1 tbsp. of the heavy syrup. Combine the lychees, syrup, 8 oz. coconut milk, 4 oz. coconut water, 2 1/2 oz. rum, and 5 to 6 large ice cubes in a blender. Puree until smooth. Pour over crushed ice or additional ice cubes, and garnish with lime wedges.
Recipe from A Beautiful Plate.
Because tart palomas in the peak of summer aren’t going anywhere, and this twist on the tequila cocktail proves it.
Mix together 1 tbsp. sugar, 1 tbsp. salt, 1/4 tsp. chili powder, and zest from one lime on a small plate. Run a wedge of lime around the top of two glasses and dip them in the salt blend; fill with crushed ice.
Mix 1 cup grapefruit juice, 1/4 cup fresh lime juice, 4 oz. tequila, and 1 tbsp. sugar until well mixed. Pour over crushed ice and top with sparkling water. Garnish with grapefruit and lime.
Recipe from Bourbon and Honey.
Guaranteed to make you feel like you’re on a tropical vacay. (No thanks to the FOMO from all the beach pics on your Instagram feed).
Combine 3 oz. pineapple juice, 2 oz. white rum, 1 oz. coconut milk, 2 to 3 cubes watermelon (about 1-inch cubes), and 1 cup ice in a blender, and puree until thoroughly liquefied. You may need to add more watermelon to get the right blush-pink color and hint of watermelon flavor. Garnish with fresh fruit and serve immediately.
Get the recipe on Delish.