10 Fruit Filled Cocktails For Summertime Sipping
By Chilled Magazine
With summer now in full swing, here’s a range of cocktails crafted especially for sipping in the sunshine.
Whether shaken up at home for party guests, or for drinking al fresco while dining out, these bartenders have utilized ingredients of the season to provide a refreshing lineup of both alcoholic and virgin cocktails for summertime sipping.
Summer 2016
Created by Naren Young – Dante NYC
Ingredients:
- 1 1/2 oz. Lillet Rose
- 1/2 Aylesbury Duck Vodka
- 1/2 oz. Salted Strawberry and Rhubarb Cordial
- 1/4 oz. Lemon Juice
- 5 drops of Rhubarb Bitters
- 1 1/2 oz. Watermelon Juice
- pinch of Maldon Salt
Preparation: Shake and strain on fresh ice. Top with sparkling rosé.
Glass: Highball
Ice: Cube
Garnish: 3 Watermelon Radish Wheels
Al Fresco Spritz
Created by Naren Young – Dante NYC
Ingredients:
- 6 oz. Martini & Rossi Bianco Vermouth
- 3 oz. St. Germain
- 2 oz. Bombay Sapphire
- 1 oz. Lime Juice
Preparation: Build and stir. Top with Perrier and Prosecco. *Pour 11 oz. of the batch into a mixing jug. Add 1 oz. lime juice. Pour over lots of ice into the pitcher.
Glass: Serve with Garibaldi glasses with a cucumber wheel in each + plastic stirrer
Ice: Cube
Garnish: Green grapes, lime wheels, kiwi wheels, starfruit, green apple slices, cucumber slices
Peche-y Keen
Created by Joaquín Simó – Knappogue Castle (Also available at Pouring Ribbons)
Ingredients:
- 2 oz. Knappogue 12yr
- 3/4 oz. Bianco/Blanc Vermouth (Dolin or Contratto Preferred)
- 3/4 oz. Fresh Lemon Juice
- 1/2 oz. (1:1) Simple Syrup
- 1/4 oz. Giffard Creme de Peche
Bottom: 1 oz. Club Soda
Preparation: Shaken. Topped with club soda.
Glass: Highball/Collins
Ice: Yes
Garnish: Lemon Wheel
High King Highball
Created by Joaquín Simó – Clontarf 1014 (Also available at Pouring Ribbons)
Ingredients:
Muddle 3 raspberries in…
- 1/2 oz. Aperol
- 1/2 oz. Simple Syrup
- 1 dash Peychaud’s bitters
Add…
- 2 oz. Clontarf
- 3/4 oz. Lemon Juice
- 3/4 oz. Grapefruit Juice
Bottom: 1 1/2 oz. Soda
Preparation: Shake. Fine-Strain.
Glass: Collins
Ice: Shard
Garnish: Skewered Lemon Wheel & Raspberry
Seoul Paloma
Created by Ryan Te – Oiji NYC
Ingredients:
- 2 oz. Tequila
- 1 oz. Cold Pressed Grapefruit Syrup
- 1/4 oz. Lime Juice
- 1/2 oz. China-China
- splash of Makgeoli
Preparation: Shake. Strain. Top with Makgeoli.
Glass: Collins
Ice: Cube
Garnish: Grapefruit Twist
Coquito
Created by William Aporih – Abajo at Añejo Tribeca
Ingredients:
- 1 1/2 oz. El Tesoro Reposado
- 3/4 oz. Coconut Milk
- 3/4 oz. Coconut Water
- 1/2 oz. Coco Lopez
- 1/4 Clarified Lime
- 1/2 oz. Vanilla Syrup
- 1/2 Demerara Sugar Syrup
Preparation: Build. Shake. Strain.
Glass: Footed Pilsner
Ice: Cube
Garnish: Two Mint Sprigs. Grated Nutmeg.
Captain Cooper
Created by Mark Noonan – Highway Restaurant & Bar, East Hampton
Ingredients:
Muddle…
- 3/4 oz. Pureed Peach
- 1 oz. Strawberry
Add…
- 2 oz. of Breckinridge Bourbon
- 3/4 oz. Ginger Syrup
Preparation: Shake. Strain.
Glass: Rocks
Ice: Cube
Garnish: Strawberry Slice
Suu Izuru (virgin)
Created by Richard Woods – SUSHISAMBA NYC
Ingredients:
- 1 oz. Aloe Water
- 1 1/2 oz. Lychee Water (from Tin)
- 1/2 oz. Yuzu
- 1 oz. Pineapple & Tarrogan Syrup
- 3-4 Rose Petals
- 1 Micro Rose
Preparation: Swizzle through crushed ice.
Glass: Bamboo
Ice: Crushed
Garnish: Dehydrated Pineapple, Large Mint Sprig. Rose Bud
Matcha Milk-Shake (virgin)
Created by Richard Woods – SUSHISAMBA NYC
Ingredients:
- 3 oz. Matcha Inf Quinoa/Rice Milk
- 1 oz. Vanilla Simple
- 1/2 oz. Coco Lopez
Preparation: Swizzle with ice.
Glass: Bamboo
Ice: Crushed ice
Garnish: Large mint sprig. Candied coconut flakes. Matcha dust
KoKo Cold Brew
Created by Richard Woods – SUSHISAMBA NYC
Ingredients:
- 2 oz. Cold Brew Bacardi
- 2 oz. Pineapple Juice
- 1/2 oz. Tonka Maple
- 1 oz. Coconut Sugar Syrup
- 1 pinch Micro Cilantro
Preparation: Shake hard with cube ice and double strain over fresh ice. Ensure the cocktail is shaken hard enough to fill the glass to the rim. Do not add a straw.
Glass: Collins
Ice: Cube
Garnish: Dried Pineapple and Small Pinch Cilantro Cress on Top of Drink.