Labor Day may have come and gone, but there are still a few weeks of summer left. Celebrate what’s left of the season with a few special cocktails. Here are five we like this year.
Ingredients
- 2 parts Espolón Tequila Reposado
- 2 parts Guava nectar
- ¾ parts Honey syrup
- ¾ parts Lime juice
- 3 parts Club soda
- 5 Fresh mint leaves
Instructions
- Add all ingredients into a shaker except for the club soda.
- Shake vigorously and quickly.
- Open the shaker and add club soda.
- Strain all contents into a highball over fresh ice.
- Garnish with mint bouquet, lime wheel and citrus salt.
Notes
The mixologists at Espolón created this recipe.
Tried this recipe?Let us know how it was!
Ingredients
- 8 parts Gray Whale gin
- 4 parts Lillet Rouge or Cocchi Rosa vermouth
- 4 parts Watermelon puree
- 4 parts Fresh lemon juice
- 6 parts Ginger beer
- Fresh mint
Instructions
- Combine ingredients except ginger beer into large drink vessel.
- Fill with crushed ice and top with ginger beer.
- Briefly stir to combine.
- Garnish with fresh mint.
Notes
The mixologists at Gray Whale created this recipe.
Tried this recipe?Let us know how it was!
Ingredients
- 2 oz. Rum
- 1 cup Mango chunks
- 1 oz. Coconut shrub*
- 1 oz. Simple syrup adjust to taste
- Coconut flakes
Instructions
- In a blender, combine liquid ingredients with ice.
- Blend until smooth.
- Pour the blended mixture into a chilled glass.
- Garnish with coconut flakes.
Notes
*For Coconut shrub: Combine 1 cup coconut water, 1 cup sugar, and 1 cup white wine vinegar in a saucepan. Heat until the sugar is dissolved, let it cool, and then strain into a bottle.
The mixologists at Red Rooster Overtown in Miami created this recipe.
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Ingredients
- 1 part Maker’s Mark bourbon
- 1 part Aperol
- ¾ parts Freshly squeezed lemon juice
- Splash of simple syrup
- Prosecco
Instructions
- Fill a wine glass with ice.
- Layer in bourbon, Aperol, juice and syrup.
- Top with prosecco.
- Garnish with an orange peel.
Notes
The mixologists at Maker’s Mark created this recipe.
Tried this recipe?Let us know how it was!
Ingredients
- ½ oz. Juliette peach liqueur
- 1 oz. Lo-Fi gentian amaro
- ¼ oz. Ginger syrup
- ¼ oz. Cucumber syrup
- ½ oz. Lemon juice
- Champagne
Instructions
- Fill a wine glass with ice.
- Add liqueur, amaro, lemon juice, cucumber syrup, and ginger syrup.
- Gently stir and top with Champagne of choice.
- Garnish with a cucumber ribbon.
Notes
The mixologists at Daintree Rooftop & Lounge in New York created this recipe.
Tried this recipe?Let us know how it was!
