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10 summer cocktail recipes – easy and refreshing

10 summer cocktail recipes – easy and refreshing

o ‘s here, which means it’s time for some of our favorites: meandering road trips, lazy beach days, hour-long barbecues, and of course our favorite summer cocktails. (We focus on a variety of alcoholic drinks, but there are plenty of fun non-alcoholic drinks to enjoy.)

The fact that we can now gather comfortably with friends and family is all the more reason to celebrate this year. We’ve polled some of the country’s best restaurants and bars for their thoughts on this year’s best summer trays—their responses were as eye-catching as crowd-pleasing. Read on for the most colorful ways to celebrate the season.

Vodka Cocktails

1. 1776 Spritz at Venteux (Chicago, Illinois)

At this newly opened restaurant, Chef Donald Young serves modern French cuisine along with a cocktail menu of traditional and signature dishes. “1776 Spritz perfume displays hints of pear and sweet citrus notes,” says General Manager Danielle Nolan. “It’s refreshing and easy to drink, making it the perfect cocktail for a summer barbecue.”

1776 spritz


  • oz.
    Vodka Gray Goose
  • ½
    oz.
    Saint Germain
  • 2
    tsp.
    prickly pear syrup
  • ¾
    oz.
    Fresh lemon juice
  • 6-8
    mint leaves
  • Slice grapefruit
    (for garnish)
  • Chandon Library Prot Potion
  1. Add everything but Chandon to a cocktail shaker.

  2. Shake vigorously for 10 seconds.

  3. Strain into a wine glass and add ice.

  4. Garnished with a grapefruit slice.

2. The Firecracker at Deer Path Inn (Lake Forest, Illinois)

 

Those looking to impress their friends at national events can grab this summery cocktail from mixologist Jorge Centeno, who runs the bar at the legendary Deer Path Inn in Lake Forest. “This layered drink is fruity and refreshing, which makes it the perfect summertime,” he says. “It has an amazing fireworks-inspired touch, thanks to the peppermint and Mexican cinnamon.”

Bottom layer (mint blue)

  • 17
    oz.
    vodka

  • oz.
    mint schnapps

  • oz.
    Blue Curacao

Middle class (vodka infused with pineapple)

  • 4
    cups
    vodka
  • 1
    pineapple peel
    ( cored and sliced ​​)
  • 1
    cinnamon stick
    (Mexican cinnamon recommended)
  • ¼
    cup
    sugar
  • ½
    liter
    club soda
    (Alternate ingredients to help reduce the amount of sugar in each serving.)

top layer (raspberry raspberry cocktail)

  • 17
    oz.
    American style gin
  • 5
    oz.
    Lemon juice
  • 5
    oz.
    sugar solution
    (1:1 ratio)
  • 1
    pint
    fresh berries

Bottom layer (mint blue)

  1. In a large bowl or pitcher, mix all ingredients and stir until well combined. Keep it in the fridge.

Middle class (vodka infused with pineapple)

  1. It needs to be prepared one day in advance.

  2. In a clean large jar or pitcher with a lid, put a cinnamon stick on the bottom, add the chopped pineapple, sprinkle the sugar over the pineapple, squeeze the pineapple gently, and add the vodka (and soda).

  3. Close the jar or lid, put it in the refrigerator and let it rest for at least a day or up to two weeks. Take out the jar and strain the vodka into another jug. Keep it cool.

top layer (raspberry raspberry cocktail)

  1. In a large bowl or mixing bowl, place the berries. Add the gin, lemon juice and syrup and mix well until well blended.

  2. Strain through a fine mesh and place in the refrigerator.

  1. In an ice cone cup or similar glass, add 2 oz. blue mint pods, then add the ice pieces to cover and fill the cone.

  2. Layer 2 oz. Vodka infused with pineapple and added more ice to make a dome.

  3. Layer 2 oz. Raspberry gin cocktail.

  4. Garnished with fresh raspberries and strawberries.

Don’t worry about partygoers developing FOMO (fear of missing out) when they see your colorful drink. This recipe makes enough for 16 servings.

3. Convert Cerise into Haymaker (Seattle, Washington)

 

Award-winning chef Brian Clevenger runs the kitchen at this restaurant in Seattle, where the focus is on fresh seafood, local vegetables, and pasta dishes from scratch. That close watch extends to the drinks menu as well, for which Tiffney Allen made a particularly festive bowl. “We have such amazing cherries over the summer here in Washington State, and I wanted to make a cocktail that would be relaxing and fun for everyone at the party.”

Series conversion


  • أوقية.
    فودكا

  • oz.
    black cherry juice
  • 1
    oz.
    coconut cream
  • ½
    oz.
    Fresh lemon juice
  • 1
    tsp.
    whipped cream
  • Edible blue glitter
  1. A glass rim with an edible blue sheen is required.

  2. Combine vodka, black cherry juice, coconut cream, and lemon juice in a cocktail shaker with ice.

  3. Shake and strain into a glass covered with fresh ice and top with lightly whipped cream.

  4. Garnished with mint and cherry.

4. The Michelle at Quarterdeck (Fort Lauderdale، FL)

 

Between American comfort fare, a wide selection of sushi, and the chill and laid-back vibes of the neighborhood, this restaurant is an ideal spot for locals and visitors alike. Bartender Michelle Flanigan helps ensure that summer cocktails are attractive, including this mix of the same name. “Light and refreshing, this drink is great for warmer weather.”

Michelle

  • 2
    oz.
    vodka tito
  • 1
    oz.
    Saint Germain
  • ¾
    oz.
    Fresh lemon juice
  • 1
    raspberry
  • Carbonated water
  • Fresh berries (raspberries, blueberries, blackberries)
  1. In a cocktail shaker, mix the berries, vodka, St. Germain and lemon juice with ice and shake until cool.

  2. Pour the cocktail into a wine glass.

  3. Add soda water and a mixture of berries.

5. Strawberry Moscow Melodies at JIMMY (New York, NY)

 

Located in the 18 y on the ModernHaus Soho floor, this rooftop bar features a pool, sundeck, and some of the best views of lower Manhattan. The fact that the cocktail list is curated by liquor Johnny Sweet only helps matters, thanks to seasonal dramas like these, strawberry-centric coolers on hot summer nights.

strawberry moscow mule

strawberry puree

  • 1
    cup
    sliced ​​strawberry
  • ½
    cup
    fine sugar
  • ½
    cup
    hot water

Armpit

  • 2
    oz.
    vodka
  • 1
    oz.
    strawberry puree
  • ¾
    oz.
    Fresh lemon juice
  • ½
    oz.
    simple drink
  • ginger beer
  1. Mix the purée ingredients until smooth.

  2. Add all ingredients, except ginger beer, to a cocktail shaker. Fill with snow. Shake vigorously for 20 seconds.

  3. Strain into a copper mug with ice.

  4. Garnish with fresh strawberry and lemon wheel.

tequila cocktail

6. Midnight in Morocco at Hotel California (Santa Barbara, California)

Credit: Hotel California

At the Djinn Restaurant at the Californian Hotel, Morocco is the primary inspiration behind the menu – both in food and drink. This summer cocktail, created by Devon Espinosa, was an extension of that influence. “I wanted to show the beauty of the Moroccan midnight sky,” he says. “The floral and citrus flavors, along with a hint of heat at the finish, make this drink a great choice for warm weather.”

midnight in Morocco

  • 2
    oz.
    leblola tequila blanco
  • ½
    oz.
    Violet
  • ½
    oz.
    orgeat
  • ¾
    oz.
    Fresh lemon juice
  • ¼
    oz.
    Maracino Luxardo Liqueur
  • 1-2
    Dashes Firewater Peters (scrappy)
  1. All ingredients are added to a cocktail shaker with ice.

  2. Shake well for 10-15 seconds.

  3. Use both a traditional Hawthorne Cocktail Strainer and a fine mesh strainer to double the pressure in a candle maker with ball shaped ice.

  4. Decorate it with an assortment of edible white flowers.

7. The Beach at The Alton (San Francisco, California)

This new hotel is the site of Chef Francis Ang Abaca’s restaurant, showcasing Philippine-inspired cuisine. Summer cocktails are totally bold—a case in point, “The Beach” from Kevin Diedrich. “This is our take on a margarita, with apple and guava flavors from soursop and a touch of heat from jalapenos,” he says. “It’s perfect for that festive barbecue in the backyard or on the beach.”

the beach

  • 1 ¾
    oz.
    espolin tequila
  • ¼
    oz.
    Ray and Ibn Rom
  • ¾
    oz.
    Soursop juice
  • ½
    oz.
    jalapeno drink
  • ½
    oz.
    Fresh lemon juice
  • 2
    dashes of absinthe
  • Garnish: jalapeno liqueur
  1. Add all ingredients to a cocktail shaker.

  2. Shake and drain over ice.

  3. Garnish with candied jalapeno (or wheel of lime).

8. Pixie Margarita at Ojai Valley Inn (Ojai, CA)

In Ojai, tangerines, a citrus hybrid native to the Ojai Valley, bloom only once a year—beginning in mid-spring. As such, the team at this upscale haven has tapped into the harvest for a margarita—one that features equal parts tangy and sweet.

Pixie Margherita

  • 1 ½
    oz.
    Codego Blanco Tequila
  • 1
    oz.
    Quintro
  • 2
    oz.
    Fresh squeezed mandarin juice
  • ½
    oz.
    Fresh lemon juice
  • kosher salt
  1. Add all ingredients to a cocktail shaker filled with ice. Shake vigorously.

  2. Wipe the edge of a rock glass with a tangerine wedge, dip it in kosher salt, then fill it with ice.

  3. Strain the cocktail into a glass and garnish with lemon wedges and tangerines.

gin cocktails

9. The Sundeck Lemonade at the Hotel Del Coronado (San Diego، CA)

SoCal sunshine and views of San Diego Bay are part of the everyday experience at this beachfront resort, one of San Diego’s most historic. They also inspired Lily Williams to create this lightened lemonade, a marriage of gin, aging, and citrus. “Nothing defines summer better than an iced glass of fresh lemonade,” she says. “It’s the perfect drink of the season.”

desktop lemonade

  • ½
    oz.
    Gene
  • ½
    oz.
    Saint Germain
  • ½
    oz.
    Lilit Blanc
  • ¾
    oz.
    Fresh lemon juice
  • splash of tonic water
  • ½
    oz.
    Empress Jin
  1. Combine gin, St-Germain, Lillet Blanc, and lemon juice in a cocktail shaker; Shake vigorously.

  2. Strain over a rocky glass filled with ice.

  3. Top with a sprinkle of tonic and gently stir with a bar spoon.

  4. Place Empress Jin on the roof and decorate it with an orchid.

Rum Cocktail

10. The Madam at The Daxton Hotel (Birmingham, Michigan)

This hotel opened its doors earlier this year and has already gained a loyal following in its restaurant Madam. Chef Garrison Price serves up contemporary American cuisine, and Greg Wasserman has put together a thoughtful list of tips—including this one, named after the restaurant itself.

“Reef Margherita uses the heat of a habanero to cut through the richer texture for great contrast,” Wasserman says. “The dry, spicy finish balances sweetness and mouth-watering sensation, while shizu provides floral and mint floral notes.”

my lady

  • 3
    dashes of time habanero
  • shiso paper
  • ¼
    oz.
    cactus
  • ½
    oz.
    Fresh lemon juice
  • ½
    oz.
    Pineapple juice
  • ½
    oz.
    Aperol
  • 1 ½
    oz.
    Espolin Blanco Tequila

Habinero Peters

  1. Habinero Sharp Slices Overnight in Everclear.

my lady

  1. Shake the first six ingredients in a cocktail shaker.

  2. Strain into a rock glass over a large clear cube.

  3. Garnish with one shiso leaf.

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