The best way to cool down in the hot summer is with a delicious, pretty cocktail. Here are 20 that are pretty much summer in your glass. Cheers!
In a cocktail shaker, add 1 oz. coconut water, 1 oz. pomegranate juice, .5 oz. lemon juice, and .75 oz. simple syrup. Combine ingredients and serve over ice, garnishing with a watermelon wedge.
In a blender, add 1 oz. Captain Morgan LocoNut, .5 oz. banana liqueur, and 1/2 of a banana, peeled. Add ice and blend until smooth. Serve in a tall glass, garnishing with cinnamon.
In a shaker filled with ice, add .5 oz Grey Goose vodka, .5 oz Bombay Sapphire gin, .5 oz Patron Silver, .75 oz. Domaine de Canton, .5 oz lime juice, .5 oz. hibiscus syrup, 1.5 oz. pineapple juice, and 1 oz. sparkling water. Shake and pour over ice in a collins glass, garnishing with a pineapple spear.
Recipe from Terranea Resort, a Destination Hotel.
In a cocktail shaker filled with ice, add 1 oz. Captain Morgan LocoNut, .5 oz. Captain Morgan White Rum, 1 oz. pineapple juice, and .25 oz. fresh lime juice. Shake vigorously for 10 seconds and then strain into a shot glass.
In a glass, stir 1 oz. Jack Daniel’s Tennessee Honey and 3 oz. peach iced tea. Add ice, stir, and garnish with a frozen peach slice and sprig of mint.
In a pitcher, add 6 oz. Absolute Elyx, 6 oz. Giffard Crème de Fraise des Bois, 3 oz. pink peppercorn syrup, and 3 oz. lemon juice. Add ice and stir. Top with 5 oz. Moet Ice Imperial Champagne, and garnish with edible flowers, strawberries, and lemons.
For pink peppercorn syrup: In a medium size sauce pan, measure 16 oz. cold water and 16 oz. white granulated sugar. Add 8 oz. of pink peppercorns over medium heat. Stir until sugar is dissolved, bring to a medium boil, and remove from heat. Allow to cool and infuse for 20 minutes and strain.
Recipe from La Cantera Resort & Spa, A Destination Hotel.
In a shaker filled with ice, add 3/4 oz. blood orange juice, 1/2 oz. pineapple juice, and 2 oz. watermelon-infused coconut rum (cut up half a watermelon and let sit with one bottle of coconut rum for 48 hours). Pour 1 1/2 oz. Blue Curacao into a hurricane glass and fill with ice. Strain the rum into the hurricane glass on top of the Blue Curacao.
Recipe from Cliff House Maine, a Destination Hotel.
In a shaker filled with ice, add 3/4 oz. coconut milk, 1/2 oz. blueberry schnapps, and 1 oz. rye whiskey. Shake, and strain into an ice-filled glass, and top with 1 1/2 oz. Izze Sparkling Juice Blueberry. Garnish with blueberries.
Muddle 4 slices cucumber and 3 mint leaves in a shaker. Add 1 oz. agave and 1 oz. lime juice. Add 2 oz. gin and stir. Strain over a large ice cube into an 8 1/2 oz. mason jar. Garnish with a chili-salted cucumber wheel and a mint sprig.
Recipe courtesy of El Sapo.
In a Collins glass filled with ice, add 1 1/2 oz. gin, 1/2 oz. St. Germain Elderflower Liqueur, 1/2 oz. fresh grapefruit juice, 3/4 oz. fresh lime juice, and 1/2 oz. simple syrup. Top with club soda.
Recipe courtesy of Icenhauer’s.
In a shaker filled with ice, add 1 oz. Mt. Gay Black Barrel Rum, 1/2 oz. Smith & Cross, 3/4 oz. Orgeat, and 1 oz. Pineapple Champagne Vinegar Shrub. Shake, and pour into a glass filled with ice, and garnish with pineapple leaves and a cocktail umbrella.
Recipe courtesy of Analogue.
Combine 1 oz. gold rum,1 oz. guava juice, and 1/2 oz. falernum liqueur in a cocktail shaker. Add ice and shake well. Add to an ice-filled tiki glass and top with 1 oz. IZZE Sparkling Water Mandarin Lime. Garnish with an edible orchid and a mint sprig.
In a shaker filled with ice, add 1 oz. tequila, 1 oz. mezcal, 3/4 oz. lime juice, and 4 oz. honeydew melon juice. Shake, and strain into a glass filled with ice, topping it off with 1/2 oz. cayenne kombucha.
Recipe courtesy of Chef Jaime Torres.
In a glass filled with crushed ice, add 1 1/2 oz. gold rum and 1 dash tiki bitters. Top with 2 oz. Izze Sparkling Cherry Lime and stir.
Muddle 6 mint leaves in the bottom of a tall glass. Add 3 oz. coconut water and 1 1/2 oz. Captain Morgan Loconut, and stir to combine. Add ice to fill and garnish with a sprig of mint.
Crush 2 strawberries in a glass and add 3 basil leaves. Add 1 oz. Stoli Strawberry Vodka and 1 oz. lemonade, stir, and add ice. Garnish with basil.
In a shaker, add 1 1/2 oz. Absolut Original, 3/4 oz. Maraschino Liquor, 3/4 oz. East India Sherry, 1 drop almond extract, and 3/4 oz. lemon juice. Shake and strain over crushed ice in a short rocks glass. Garnish with a bouquet of edible flowers.
In a shaker filled with ice, add 2 oz. gin, 3 oz. soursop juice, 1 oz. coconut-infused syrup, and 1 oz. lime juice. Shake and strain into a highball glass filled with ice. Garnish with freshly grated nutmeg, fresh coconut, and mint.
In a goblet filled with ice, add 2 oz. Absolut Original, 1 oz. lemonade, and 1 oz. watermelon juice. Garnish with frozen blueberries, strawberries, lemon wheels, and mint sprigs.
Add 3 oz. Captain Morgan Loconut to a shaker filled with ice. Shake and strain into a rocks glass filled with ice. Add a garnish of your choice.
In a 12-oz. tumbler cup, add 1/2 oz. Midori, St. Germain, or Aperol. Fill halfway with ice, gently place popsicle of choice resting on ice, and top with 6 oz. Prosecco.
Muddle 2 lemons and 3 mint leaves in the bottom of a Collins glass. Add ice, 1 1/2 oz. Absolut Original, 3 oz. unsweetened iced tea, and 1/2 oz. maple syrup. Lightly stir, and garnish with a mint sprig and lemon wheel.
In a shaker filled with ice, add 2 oz. Hornitos Plata Tequila, 3/4 oz. jalapeño rosemary syrup, 1/2 oz. fresh pineapple juice, 1/2 oz. fresh lemon juice, and 2 dashes Angostura bitters. Shake and pour into a highball glass filled with ice. Garnish with a pineapple chunk.
In a pitcher, add 8 oz. Tito’s Handmade Vodka, one 750-mL bottle of rosé, and 4 oz. elderflower liqueur. Cut 1 lemon and 1 lime into small wedges, add to the pitcher, and let sit for 4 hours. Finish off with a 12-oz. can of Fresca.