10 Summer Drinks + How To Make Them

Dark and Stormy

Recipe:

In a tall glass filled with ice add 4 - 5 oz of ginger beer.

Top with 2 oz of Gosling's Dark Rum.

Garnish with a lime wedge.

Summer Berry Lemonade

For simple syrup:

1 cup water

1 cup sugar
4 oz fresh cranberries
Zest from 1 lemon

Bring to boil & cook until sugar dissolves.

Combine:

Simple syrup

1 cup lemon juice

2 cups ice water
2 cups ginger ale
1/2 cup sliced strawberries
1/2 cup black berries

8 mint leaves


Honey Maple Sour

Combine in a cocktail shaker:

1.5 oz Stolichnaya Stickey (honey-flavored vodka)
0.50 oz maple syrup
0.50 oz juice of a fresh lemon
A dash of bitters

Shake all ingredients and serve it on the rocks.

Garnish with an orange half-wheel.

The Watermelon

Combine in a cocktail shaker:

2.5 oz Bacardi Dragonberry
1.5 oz watermelon puree
.5 oz fresh lemon

Shake and strain into a chilled martini glass.

Sink .25 oz Midori to the bottom.

Garnish with a watermelon slice.

Club Deck

Combine in a cocktail shaker:

1 oz. Bacardi 8 Reserve
½ oz. Clement Shrubb-Orange flavored Rhum Agricole
½ oz. simple syrup

Shake and pour over an ice-filled highball glass.

Float 2 oz. of Saracco Moscato d’Asti on top.

Garnish with 2 slices of orange.

Cucumber Mojito

 Combine in a highball glass:

1 heaping bar spoon diced cucumber
3‐5 medium sized mint leaves
.75 oz fresh lime
.75 oz Pom juice
.5 oz simple syrup

Muddle at the bottom of the glass, and then add 2 oz Bacardi Limon.

Top with crushed iceand fill with soda.

Garnish with mint sprig.

Bikini Tini

Combine in a cocktail shaker with ice:

1.25 oz Svedka Clementine Vodka    
.25 oz  lemon juice
1 packet Splenda
1 oz soda

Shake all ingredients (shake vigorously as usual to dissolve all Splenda)

Strain into martini glass.

Garnish with three mini, white marshmallows on skewer. Allow a little space between the marshmallows (freezing ahead of time makes them easier to skewer). 

Pisco Sour

Ingredients:

2 oz Bauza Pisco Brandy
3/4 oz local strawberry simple syrup
3/4 oz fresh lemon juice
1 egg white
8 drops of Brooklyn Hemispherical rhubarb bitters

Recipe:

Dry shake egg white with simple syrup (combine in a cocktail shaker with no ice and shake vigorously for 15 seconds).

Add Brandy, strawberry simple syrup, and fresh lemon.

Add ice and shake for 10 seconds.

Strain into chilled coupe glass.

Garnish with 8 drops of rhubarb bitters.

Aphrodite

Recipe:

3 small basil leaves
1 1/2 oz Sobieski Vodka
1/2 oz Créme de Violette 
1/2 oz St. Germain
1/2 oz lemon juice
1/4 oz MEM Tea Hibiscus Simple Syrup *
Splash Vigna del Sole Prosecco Treviso

Hibiscus Simple Syrup:

Bring 1 cup of water to a boil with 1 cup sugar and 4 tablespoons of Hibiscus Herbal Tea from MEM Tea Imports.  Steep for 10 minutes then strain.

Recipe:

Muddle the basil leaves gently with a pinch of granulated cane sugar to release the oils in the herb.

Add the vodka, Violette, St. Germain, lemon and hibiscus simple syrup to your shaker with a scoop of ice.

Shake vigorously for 20 seconds.

Pour the drink (ice, basil and all) into a tall collins glass.

Add Prosecco to fill the glass.

Photograph: Samantha Jade Royds

Meadow Lane

Combine in a cocktail shaker:

Italian Sangria

Combine in a glass, or if making for a crowd, a pitcher:

2 parts vodka
1 part Campari
3 parts fresh lemon juice/simple syrup
Splash of orange juice
Splash blood orange juice

Top with sparkling wine.

Pour into Cabernet-sized wine glasses, and garnish with strawberry, mint, and cucumber.