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

Summer 2016

Photo Courtesy of Dante NYC

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

Al Fresco Spritz

Photo Courtesy of Dante NYC

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

Peche-y Keen

Photo Courtesy of Knappogue Castle

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

High King Highball

Photo Courtesy of Clontarf 1014

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

Seoul Paloma

Photo Courtesy of Oiji NYC

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

Coquito

Photo Courtesy of Abajo at Añejo Tribeca

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

Captain Cooper

Photo Courtesy of Highway Restaurant & Bar, East Hampton

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

Suu Izuru

Photo Courtesy of SUSHISAMBA, NYC

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 Milkshake

Match Milkshake

Photo Courtesy of SUSHISAMBA, NYC

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

KoKo Cold Brew

Photo Courtesy of SUSHISAMBA, NYC

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.