Summer Cocktails to Beat the Heat
Summer is officially here, and its time to break out the summer cocktails. While I’m never one to celebrate rising mercury and stifling humidity, I always welcome the turning of the calendar page when it comes to seasonal drinking. As the temperatures climb, the soft, understated flavors of the spring season give way to the full-on sweetness of summertime fruits, freshly-squeezed juices, and vodka or rum drinks begin to dominate the drink menus.
For some of us, summertime also equals vacations and holidays, but if your work schedule or life obligations preclude the opportunity to physically get away, you can always take a “liquid vacation” with one of these summer cocktail recipes, including some from some from the hottest mixologists, hotels, resorts and restaurants:
recipe provided by The , Los Cabos Mexico.
- fresh mint (about 10 to 15 leaves)
simple syrup (a splash, to taste)
lemon juice (a splash, to taste)
1/4 cup apple juice
1/3 cup rum (dark or white)
4 green apple slices (to add to drink and for garnish)
In a tall glass, crush the mint leaves, lemon juice, simple syrup (sugar crystals are okay to use instead) and a green apple slice with a muddler. Add ice cubes, then the
recipe by Josh Taylor of West Bridge in Cambridge, MA (winner of the Licor 43 bartender competition in Boston)
- 1 ½ oz Licor 43
- ¾ oz Rhubarb Shrub
- ½ oz Fresh Strawberry Juice
- ½ oz Fresh Lime Juice
- Club Soda
Combine the Licor 43, rhubarb shrub, strawberry juice, and lime juice and shake lightly. Strain into a highball glass over ice. Top with club soda and serve with a straw.
recipe by Matt Falliace, the Executive Chef/Owner of Restaurant 323 in Westport, CT
2 oz Broken Shed Vodka
3/4 oz fresh-squeezed lime juice
3/4 oz Simple Syrup
Muddle kiwi and strawberry. Add with liquids into a shaker with ice. Shake and strain. Serve up into a chilled martini glass. Garnish with a kiwi slice.
In Sweden, the summer solstice means 24 hours of sunlight and the country launches into one of their biggest parties of the year.
Recipe courtesy of Purity Vodka.
2 oz Purity® Vodka
1/8 oz Wash of aquavit
3 Slices of cucumber
1 Small sprig of dill
Add the aquavit to a cocktail shaker glass and roll around. Shake out any excess. Drop in the cucumber slices and press with a muddler to release the juices. Measure in the vodka and fill with ice. Cap and shake vigorously. Double strain into a martini glass and garnish with a small sprig of dill.
Rhubarb season typically beings around late frost and can last well into the summer. Here the sweet notes of the Ruby liqueur mingle with the unlikely additions of bourbon and vanilla. A great one to sip on in the backyard when the height of the season has us finally wishing for the cooler days of autumn.
Recipe provided by Rhuby rhubarb liqueur
2 oz Rhuby rhubarb liqueur
2 oz Woodford Reserve
1 oz lemon juice
1 oz vanilla simple syrup
Add all ingredients and shake with ice. Strain over one large ice cube into a rocks glass. Garnish with red currants or as desired.
This summer, Forty Four at Royalton in New York is featuring a garden-to-glass cocktail menu of fruit, herb and veggie-based drinks, but if you’d like to create your own garden-cocktail making at home, all you’ll need is fresh fruit, herbs, limes, and a muddler!
recipe created by Kyle Ford, craft mixologist and co-founder of Ford Mixology Lab
- 2 oz. Cointreau
- 3/4 oz. Fresh Lime Juice
- 3-4 oz. Club Soda
- 1 Strawberry, hulled and quartered
- 2-3 Basil Leaves
Muddle the strawberry and basil in the bottom of a highball glass. Add remaining ingredients with ice. Stir briefly. Garnish with a basil leaf.
Actually closer to a daiquiri than a Margarita, this drink will provide a a perfectly refreshing summer sipper while waiting for the sun to set on the longest day of the year.
- 2 parts Cruzan® Aged Dark Rum
- 1 part Lime Juice
- 1 part Agave Nectar
Add all ingredients in a shaker without ice and shake. Pour into a stemless coupe glass with ice and garnish with a slice of lime.
- 1 1/2 parts EFFEN® Black Cherry Vodka
- 1/2 part DeKuyper® Peachtree Schnapps Liqueur
- 1 1/2 parts Fresh Apple Juice
- 3/4 part Lemon Juice
- 1/2 part Simple Syrup
- 6 Basil Leaves
In a mixing glass, muddle basil, lemon, and simple syrup. Add remaining ingredients over ice. Stir and strain into a low tumbler over ice. Garnish with Basil.
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