Summer is finally here. Beaches beckon, lazy afternoons in a pool or hammock entice you away from chores and long overdue backyard barbecues wait in the wings. But what thirst-quenching cocktails will you serve yourself and your guests? We’ve got some unique drinks to help you beat the heat of summer 2021.
This batch of summer cocktails is proportioned to please a crowd at your next backyard or beachside bash.
VICE NIGHT PUNCH – served at Pizza & Burger by Michael Mina, Miami Beach, FL
Absolut Vodka: 32 oz
Lemon Juice: 16 oz
Jalapeno Hibiscus Syrup: 16 oz
Watermelon Juice: 32 oz
Mix all ingredients in punch bowl with ice and garnish with lemon slices.
LYCHEE PUNCH – served at Pizza & Burger by Michael Mina, Miami Beach, FL
Malibu Coconut Rum: 36oz
St Germain: 18 oz
Lemon Juice: 14 oz
Lychee Syrup (canned): 14 oz
Cranberry Juice: 9 oz
Mix all ingredients in punch bowl with ice and garnish with lychee nuts.
THE BLEAU – served at Pizza & Burger by Michael Mina, Miami Beach, FL
Volcan Tequila: 32 oz
Pineapple Juice: 32 oz
Coco Lopez: 8 oz
Lime Juice: 12 oz
Blue Curacao: 8 oz
Mix all ingredients in punch bowl with ice and garnish with lemon or lime slices.
BOURBON SLUSH – Chef Brian Landry
4 Luzianne black tea bags
(1) 12 oz orange juice frozen concentrate
(1) 6 oz lemonade frozen concentrate
1 cup sugar
3 cups Knob Creek bourbon
Luxardo Maraschino cherries
Allow the orange juice and lemonade frozen concentrates to defrost slightly. Boil tea bags in 2 cups water. Let steep for 5 minutes. In a large freezer safe container, combine tea plus 7 additional cups of water, orange juice frozen concentrate, lemonade frozen concentrate, sugar and bourbon. Mix well to combine all ingredients. Place the mixture in the freezer overnight.
To serve, scoop the slush into rocks glasses and top with 5 dashes of Angostura bitters. Garnish with an orange slice and maraschino cherry
E.P.C. (Equal Parts Cocktail) – served at L.A. Jackson, Nashville, TN
7 oz Rum
7 oz Aperol
7 oz Strawberry Syrup
7 oz Lime Juice
7 oz Pineapple Juice
Fill a one gallon container with ice. Pour liquor into a pitcher and stir. Pour over ice in large container.
Strawberry Syrup: 2 lbs strawberries, sliced
4 cups water
2 cups sugar
Place strawberries in a pot over medium heat. Cover with water and bring to a boil. Reduce to a simmer and let strawberries cook for about 20 minutes. Foam may rise to the top-that’s normal; skim it. Strain strawberry liquid through a mesh strainer into another pot, separating the solids and the liquids. Do not press down on the solids. Add the 2 cups of sugar to the strawberry liquid and bring back to a boil, stirring frequently to dissolve the sugar into the syrup. Let simmer for 5 minutes until the sugar is completely dissolved. Remove from heat and allow to cool completely. Syrup will stay for several weeks in a sealed container.
SPARKLING ROSE PUNCH
- 13 ½ oz of Gin
- 2 x 750 ml bottles of Caposaldo Prosecco Rosé wine
- 4 Fresh lemons
- 1 oz of L’Héritier-Guyot Crème de Cassis de Dijon
- 10 oz Cranberry nectar
- A few sprigs of fresh mint
For approximately 15 servings: Pour 13 ½ oz Gin, two 750 ml bottles of Caposaldo Prosecco Rosé wine, the juice of 4 lemons, 1 oz of L’Héritier-Guyot Crème de Cassis de Dijon, 10 oz Cranberry nectar, and a dozen ice cubes into a punch bowl.
Here are some classics that pair well with any summer gathering.
REGATTA SUMMER MULE
2 oz. vodka
6 oz. Regatta Bermuda Stone Ginger Beer
Squeeze of fresh lime
Fill a mule mug with ice. Squeeze and drop in the lime wedge. Add vodka and ginger beer and enjoy!
Summer Variation: Muddle fresh raspberries, blackberries or blueberries with mint in the mug before adding ice, vodka & ginger beer. Garnish with fresh mint sprig and a few fresh berries.
REGATTA SUMMER G&T
2 oz. gin
6 oz. Regatta Dry Citrus Tonic Water
Squeeze of fresh lime
Fill a tall glass with ice and add gin and tonic. Squeeze and drop in the lime wedge.
Summer Variation: Add the juice of ½ a blood orange or grapefruit to the mix for a refreshing & fruity alternative.
PERO QUE? Made by David Libespère at 67 Orange Street Bar, NY
3/4 oz. Pastis Henri Bardouin
3/4 oz. Pama Pomegranate
1/2 oz. Domaine De Canton
1/4 oz. Salers Gentiane
Top off with Prosecco
Mix all ingredients except for Prosecco. Shake with ice. Double strain into a Classic Nick and Nora glass or a coupe glass. Top off with prosecco. Garnish with a dehydrated lime juice.
THE ROSA PARK Made by David Libespère at 67 Orange Street Bar, NY
2 oz. Gin XII
1 oz. Fresh Lemon Juice
3/4 oz. Hibiscus Syrup
3 dashes Love Bitters
1 Egg White
Mix all the ingredients together with ice. Shake well. Aerate the egg white by using the throwing technique. Take out the ice and do a dry shake. Strain into a coupe glass. Garnish with rose powder.
ARK FOODS’ GRILLED SHOSHITO PEPPER MARGARITA
3 oz. Reposado Tequila
1.5 oz. Cointreau of Triple Sec
1 lime, cut into pieces
3 roasted Ark Foods shoshito peppers
Rinse your margarita glass under some cold water and rim with salt. Place the glass in the freezer to chill. Meanwhile, muddle the lime pieces and 2 of the shishito peppers (caps removed) in the bottom of a cocktail shaker. Take time to press while twisting to release all the juices and oils.
Add the liquid ingredients and fill shaker with ice. Add shaker top and shake vigorously until very cold. Strain into the chilled margarita glass, and float a shishito pepper on top. Serve with extra grilled shishito peppers and toast to summer!
CAVIT PROSECCO SPRITZES: TANGY FLORAL, SMASHED RASPBERRY, MINTY CUCUMBER
Divide grapefruit juice and liqueur between 2 glasses; fill glasses with ice cubes; top with Prosecco. Garnish each serving with grapefruit wedge and an edible flower. Serves: 2
Tip: Edible flowers can be found in gourmet food markets in the produce section with herbs or can be ordered and purchased online.
1/2 cup fresh raspberries
2 oz (1/4 cup) Chase Elderflower Liqueur
6 oz (3/4 cup) Cavit Prosecco
2 oz (1/4 cup) sparkling lemonade
2 small thyme sprigs
Muddle together raspberries and liqueur. Divide between 2 glasses; fill glasses with ice cubes. Top with Prosecco and sparkling lemonade. Garnish each serving with thyme sprig. Serves: 2
Tip: Lemon thyme also works nicely for a garnish.
8 cucumber slices (about 1/4-inch thick), divided
12 fresh mint leaves, divided
2 oz (1/4 cup) lime juice
2 oz (1/4 cup) Chase Elderflower Liqueur
8 oz (1 cup) Cavit Prosecco
Muddle together 6 cucumber slices, 8 mint leaves, lime juice and liqueur. Divide between 2 glasses. Fill glasses with ice cubes. Top with Prosecco. Garnish each serving with remaining cucumber and mint. Serves: 2
Tip: Substitute lemon for lime if desired.