Summer means picnics, pool parties, vacation and just generally kicking back and relaxing a bit and enjoying the warm weather. These fun and flavorful cocktail recipes are sure to enhance any seasonal gathering.

Cactus Flower

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Course: Drinks

Keyword: Ancho Reyes Chile liqueur, lemon, mezcal, Orgeat

Ingredients

• 1 oz. Sombra mezcal
• 1 oz. Ancho Reyes chile liqueur
• ¾ oz. Orgeat
• ¾ oz. Lemon

Instructions

• Combine ingredients in mixing tin and whip shake.
• Transfer contents to glass, fill with pebble ice all the way to the top where a cone protrudes above the glass.
• Add in a straw, top with cayenne powder.
• Garnish with a dehydrated lemon wheel and a yellow marigold flower.

Notes

The mixologists at Pez Loco Restaurant & Tequila Bar in Miami created this recipe.

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Carnaval

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Course: Drinks

Keyword: jalepeno, lime, Orange liqueur, Tajin, tequila, watermelon

Ingredients

• 1 ½ oz. Silver tequila
• 1 oz. Orange liqueur
• 1 oz. Lime juice
• ½ oz. Agave
• 2 slices Jalapeño
• 4 chunks Watermelon
• Tajin seasoning for garnish

Instructions

• Rim rocks glass with Tajin seasoning.
• In Boston shaker, muddle slices of jalapeño and watermelon chunks.
• Add all remaining ingredients and ice and shake.
• Strain into rimmed rocks glass and add fresh ice.
• Garnish with a watermelon triangle slice.

Notes

The mixologists at Conrad Fort Lauderdale Beach in Florida created this recipe.

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Lavender Daisy

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Course: Drinks

Keyword: gin, lavender, lemon, pisco

Ingredients

• Bar spoon Concord grape jam
• ½ oz. Egg white
• ¾ oz. Lavender syrup
• ¾ oz. Lemon juice
• ¾ oz. El Gobernado pisco
• ¾ oz. Empress 1908 gin
• 1 oz. Club soda poured freely

Instructions

• Measure the egg white in your jigger and add to the large tin.
• Build all other ingredients in the small tin.
• Combine with egg white and dry shake for 10-15 seconds.
• Crack open the tin, add ice.
• Shake again for 10-15 seconds.
• Strain into glass.
• Add half the amount of club soda needed, let set for 10-20 seconds.
• Add the last of the club soda to lift the foam above the rim of the glass.
• Garnish with an edible flower.

Notes

Gary Wallach, partner of Renwick Hospitality Group and beverage director of Lindens restaurant in New York’s Arlo SoHo hotel, created this recipe.

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