[quote]When it comes to hot summer nights, I find myself aching for a cooling cocktail that truly encapsulates the flavors of summer – especially if they are a breeze to make. Here are a few cocktails from Campari America that do just that. From tart and tasty grapefruit, to exotic mango and coconut, we proudly share with you our favorite cocktails for those lazy August nights. Get ready to kick back, relax and sip your way to refreshment.[/quote]

Campari Margarita

Served at Morandi in New York, created by Danny Misch

  • 1 oz. Campari
  • 1 ½ oz. Cabo Wabo Reposado Tequila
  • 1/2 oz. Cointreau
  • 1 oz. lime juice

Preparation: Shake all ingredients together, strain into traditional margarita glass.

Coconut Basil Gimlet

  • ½ oz. SKYY Infusions Coconut
  • ½ oz. Fresh lime juice
  • ½ oz. Simple syrup
  • Fresh basil

Preparation: Muddle small pieces of basil with simple syrup. Shake with lime juice and vodka and strain over fresh ice.

Wild Ginger

  • 2 oz. Wild Turkey Bourbon
  • 1 1/2 oz. Mango juice
  • 1 oz. Ginger ale
  • 1/2 oz. Ginger syrup
  • Fresh grated ginger, to taste

Preparation: Combine Wild Turkey Bourbon, mango juice, ginger ale and ginger syrup in a cocktail shaker with ice. Shake and strain into a martini glass. Grate fresh ginger over the top to taste.

Salty Walnut

Created by The Drink in Brooklyn

  • 1.5 oz. Glen Grant Major’s Reserve
  • .75 oz. Lustau East India Solera Sherry
  • .5 oz. lemon juice
  • .25 oz. sugar

Preparation: Shake, strain into a collins glass over ice. Top with club soda and a sprinkle of salt. Garnish with a cherry.

La Floridita No. 3

  • 1 1/2 oz. Flor de Caña 4 Year Extra Lite
  • 1/2 oz. Fresh lime juice
  • 3/4 oz. Maraschino liqueur
  • 1 oz. Fresh grapefruit juice

Preparation: Shake with ice, and strain into a chilled 5 1/2 oz. coupe. Garnish with a cherry.