If you’ve always wanted to be where the people are and love wiggling your toes in the sand, this drink is for you.
- 2 cup ice
- 1/4 cup blue curaçao
- 1 cup white rum
- 2 cups lemonade
- 4 lemon slices
- 8 maraschino cherries
- Put 1/4 cup ice in each glass, then add a splash of blue curaçao, 1/4 cup rum, and another 1/4 cup ice. (The ice helps with the ombré.) Pour over 1/2 cup lemonade.
- Skewer a lemon slice and 2 maraschino cherries on a paper umbrella or toothpick and garnish drinks before serving.
Here’s a grown up take on summer’s favorite seasonal fruit.
- 4 cups cubed watermelon
- 1 750-ml bottle moscato
- 1 cup rum
- Juice of 4 limes
- Zest of 2 limes
- 1 tbsp sugar
- Lime slices, for garnish
- In a blender combine watermelon, moscato, rum, lime juice and zest, and sugar and blend until smooth. Refrigerate until chilled.
- Garnish glasses with lime slices and serve.
What do you get when you combine a brunch classic with a summer favorite? A mimosa margarita. Day or night, these drinks are ready for sippin’.
- 2 cups orange juice
- 1/2 cup tequila
- 1/4 cup lime juice
- Lime wedge, for rimming glasses
- Coarse salt, for rimming glasses
- 1 bottle champagne or prosecco
- Orange and lime slices for serving
- In a pitcher, combine orange juice, tequila, and lime juice and stir to combine.
- Rim with lime and dip in salt. Pour in orange juice mixture and top off with champagne.
- Add sliced oranges and limes to glasses and serve.
You might look at the recipe for this one and think “It can’t be that easy, can it?” Oh yes, it can. A rum and coke with lime. That’s it. That’s the drink.
- 3 oz. spiced rum
- 1 can cola
- Juice of 1 lime
- 2 lime wedges, for garnish
- To a large liquid measuring cup, add spiced rum, cola, and lime juice and stir. Pour over 2 ice-filled glasses.
- Garnish each glass with lime wedge.
A fresh take on the classic mojito, pear adds a little zing to this one.
- 1.5 oz. dark rum
- .75 oz. lime juice
- .75 oz. simple syrup
- 1 oz. Ambient pear puree
- Fresh mint leaves
- Club soda
- In a highball glass, lightly press on mint leaves with muddler.
- Add rest of the ingredients except club soda.
- Add ice and transfer into a shaker and shake.
- Add club soda and pour back in highball glass.
- Garnish with mint leaves.
Strawberry Basil Bourbon Lemonade
When life gives you lemons, mix them with bourbon.
- 8 oz. bourbon
- 2 cups strawberries
- 2 tbsp sugar
- 1/2 cup fresh lemon juice
- 12 basil leaves
- 8 basil sprigs
Place strawberries into blender and add 2 tbsp of sugar. Add about 1/4 of a cup of water and pulse until pureed.
In a medium saucepan over a medium-high heat, add the puree and 1 3/4 cup of water. Heat until mixture begins to boil. Allow to cool and then strain through a sieve.
In a large pitcher, combine the strawberry syrup, bourbon, 1 cup of water, lemon juice, basil leaves, and a splash of bitters. Stir and then pour into eight glasses with ice.
Garnish each with a basil sprig.
Tom’s Italian cousin, Limoncello, is here to freshen up your gin game.
- 16 ounces limoncello
- 12 ounces gin
- 8 ounces fresh lemon juice
- 24 paper–thin lemon slices
- 16 ounces chilled club soda
- 8 mint sprigs
In a pitcher, combine the limoncello, gin and lemon juice. Cover and refrigerate until chilled, at least 2 hours.
Press 3 thin lemon slices against the inside of each of 8 collins glasses.
Add ice to the glasses. Stir the limoncello mixture and pour it into the glasses.
Stir 2 ounces of club soda into each drink and garnish with a mint sprig.
How does one make a daiquiri both more summery and fancier? Add rhubarb.
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the lime wedge and shake well.
Strain into a chilled coupe and garnish with the lime wedge.
Grapefruit Rhubarb Gin and Tonics
A tart take on a long-time classic.
- In a saucepan, combine the rhubarb with the sugar and water and bring to a simmer over medium heat, cooking until all of the sugar has dissolved and the rhubarb has softened. Puree on high until smooth and chill in refrigerator until cool.
- For each cocktail: In a cocktail shaker filled with ice, combine 2 tablespoons of the rhubarb syrup, ¼ cup of grapefruit juice and 2 ounces of gin. Shake well and then strain into a glass filled with ice.
- Top with cold tonic water
Courtesy of Heather Christo
Peach Bourbon Arnold Palmer
- Pour tea, lemonade, simple syrup, bourbon & peach liqueur over ice ball in a rocks glass
- Add several peach slices into drink
- Garnish with mint sprig.
Courtesy of Kleinworth & Co.
Summer is here and it waits for no one! So get your cocktail shakers out and get ready to stay cool for the summer.