We love pretty much everything about the summer, especially the fresh and fun cocktails. Here are a few new drink recipes to try this season.
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Bar spoon apricot jam
¼ oz. Ginger simple syrup
½ oz. Combier orange liqueur
¾ oz. Lemon juice
2 oz. Ragtime Rye
Shake all ingredients with ice. Strain over ice into a rocks glass.
Marissa Mazzotta, bar manager at The Shanty at New York Distilling Co., created this recipe.
Floral Buzz
(shown atop)
1 oz. Cognac
1 oz. Jamaican rum
1 oz. Elderflower liqueur
½ oz. Lime and lemon juice
½ oz. Honey syrup
½ oz. Chamomile syrup
Combine ingredients in a mixing tin and shake. Strain into a rocks glass over ice. Garnish with chamomile flowers.
The mixologists at LoLa 41 restaurant, with locations in Boston and Palm Beach, created this recipe.
New Perspective
2 oz. Wheatley vodka
½ oz. Sage syrup*
½ oz. Cranberry juice
½ oz. Lime juice
Splash of Ginger ale
Mix together vodka, syrup, cranberry, lime. Shake with ice. Strain into wine glass. Top with splash of ginger. Garnish with edible flower.
*For Sage syrup: Bring to boil ½ cup sugar, ½ cup water. Let boil for 5 minutes. Turn off heat. Add 8 large sage leaves and let steep for 5 minutes. Strain and cool.
Nial Harris Garcia, beverage director at Summit the Rooftop at Conrad DC, created this recipe.
Elegant AF
1 ½ oz. Bombay Bramble gin
½ oz. St. Germain elderflower liqueur
¾ oz. Lemon juice
½ oz. Simple syrup
1 oz. Egg whites
4 dashes Lavender bitters
Rim a coupe glass halfway with blackberry jam and with sprinkle lavender dust. Combine ingredients in a mixing tin and reverse dry shake (shake with ice first, then again without ice). Double strain into coupe glass. Spray lemon peel over top. Garnish with a lavender sprig clipped to glass.
The mixologists at Tipsy Flamingo in Miami created this recipe.
Moira Rose
1 oz. Dorothy Parker Rose Petal gin
1 oz. Lemon juice
1 oz. Simple syrup
3 oz. Prosecco
Combine gin, juice, and syrup in a mixing tin with ice and shake vigorously. Pour into the carafe and top with prosecco. Place a raspberry tea rose ice cube in a Martini glass. Pour the cocktail from the carafe over the rose ice.
Nikki McCutcheon, beverage director at Magic Hour Rooftop Bar & Lounge in New York, created this recipe.
Passionfruit Margarita
1 oz. Koloa Kaua’i white rum
1 oz. Tequila Reposado
½ oz. Agave (add as needed)
½ oz. Cointreau
1 oz. Fresh lime juice
1 oz. Ripe passion fruit pulp (with seeds)
Add all ingredients to a shake with ice and shake vigorously. Add agave as needed for desired sweetness. Pour into wine glass with ice. Garnish with a lime wedge.
Mixologist Jennifer Bryant created this recipe.
Ginger Berry Lemonade
2 oz. Casamigos Blanco tequila
½ oz. Fresh lemon juice
½ oz. Simple syrup
6 Blueberries OR ¼ oz. blueberry syrup
Top off with Gingerberry by GT’s Kombucha
Combine all ingredients, except kombucha into a tin shaker. Muddle blueberries. Add ice, shake vigorously and fine strain into Collins glass. Add fresh ice, top off with kombucha. Garnish with 2-3 edible flowers and fresh blueberries.
The mixologists at Casamigos created this recipe.
