We all love an iced cold cocktail to cool us off in the summer heat.
As the temperatures begin to rise and the humid air takes over, mix up one of these seven summer cocktails that will keep you at bay. Whether planning a weekend getaway or looking for a casual sip, try making one of these cocktails to satisfy that need. These cocktails not only taste good but they’re made with seasonal ingredients. I mean, who wouldn’t want to use summer’s beautiful fresh items in their cocktails?
Get ready for outdoor gatherings with one of the seven summer cocktails.
- 2 oz. ABERFELDY 12 Year Old Single Malt Scotch Whisky
- 1 oz. Fresh Lemon Juice
- 3/4 oz. Local Honey Syrup (honey syrup = 1 part honey, 1 part water)
- 1 Dash Angostura
- 1 Egg White
Preparation: Shake all ingredients with ice in a cocktail shaker, then remove ice and dry shake. Double strain into a rocks glass with clean ice and garnish with honeycomb.
- 1/2 oz. Rum
- 3 Strawberries (sliced)
- 1/2 oz. Lime Juice
- Ice Cubes
Preparation: Blend ingredients and pour into a cocktail glass.
Cocktail from: Grand Fiesta Americana, Coral Beach
Greendigs’ South Facing Light
- 2 oz. Tequila
- 3/4 oz. Fresh Lime Juice
- 3/4 oz. Honey Mint Syrup* (recipe below)
Preparation: Shake all ingredients with ice until well-chilled and strain into a cocktail glass. Garnish with an expressed mint lea.
*Mint Honey Syrup
- 1 bunch Mint
- 1 cup Honey
- 1/2 cup Water
Preparation: In a saucepan, add one cup honey and one bunch of mint over medium-low heat. Stir to incorporate mint into honey lightly tamping with a wooden spoon to release mint oils into honey. Add 1⁄2 cup water to the mixture and bring to a light boil. Remove from heat and stir to combine. Let cool and pour through a strainer into a mason jar or swing-top bottle. Will keep for 3-4 weeks refrigerated.
Mango High Ball
- 1 tsp. Mango Purée
- 2 oz. Rhine Hall Mango Brandy
- 4 oz. Fevertree Indian Tonic
- Lemon Verbena
- Mango Slice
Preparation: Add Mango Brandy & Mango Purée to a chilled highball glass. Add ice and stir. Top with tonic water and garnish with lemon verbena & a mango slice.
Mi Corazón Picante
- 1 1/2 oz. Mezcal
- 1/4 oz. Nixta Licor de Elote
- 1/4 oz. Ancho Reyes
- 1 oz. Lime Juice
- 2 dashes Mole Bitters
Garnish: Big ice cube, Guajillo chili
Hazy Daze Beertail
- Elysian Brewing’s Contact Haze IPA
- 1/2 oz. Guava juice
- 1/2 oz. Pineapple juice
- 1/2 oz. Orange juice
- 1/4 oz. Lime juice
- 1/2 oz. Simple Syrup
- 1 1/2 oz. Light Rum
Preparation: Stir and strain over ice. Top off with Contact Haze Hazy IPA. Garnish with an orange twist
Cocktail from: Elysian Brewing
- 1 1/4 oz. Lobos 1707 Reposado
- 1/2 oz. Fresh lime Juice
- 1/2 oz. Cassis liquor or Chambord
- Top off with ginger beer
Preparation: Add all ingredients into a highball glass filled with ice, gently stir and garnish with a lime wheel.