Summer Cocktail Recipes

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    NEWSLETTERS

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    Get your drink on

    Thirsty yet? Here are some delicious summer cocktail recipes to satisfy your need.

    "RIO SOUTHSIDE"

    1 1/2 oz. VeeV

    3/4 oz. fresh lemon juice

    3/4 oz. simple syrup

    3 strawberries, sliced

    Handful of mint leaves

    Directions: Muddle the strawberries with simple syrup and fresh lemon juice. Add VeeV and mint and shake well. Strain into an ice-filled highball glass.

    Garnish: strawberry slice and mint sprig]]

    "P, B, & P"

    1 oz. Xante PEAR liqueur

    1/2 oz. fresh lime juice

    3 chunks of PINEAPPLE

    3 large BASIL leaves

    1 1/2 oz. Sparkling wine or Champagne

    Directions: Muddle the pineapple in the lime juice. Add the Xante and basil leaves and shake very well. Strain into a chilled cocktail glass and top w/ Sparkling wine or champagne.

    Garnish: Grilled pineapple

    A "CANA SANGRIA"

    (Serves approx. 12)

    ½ of a 750ml bottle Berry-Tea infused Flor de Cana White Rum

    12 oz. Vita-Coco Mango coconut water

    3 oz. fresh lemon juice

    3 oz. fresh orange juice

    6 oz. honey syrup (1:1 honey:water)

    1 750 ml bottle of Rosè Wine (Alsace?)

    Directions: Add all ingredients to a pitcher with block ice and stir very well. Pour over ice into wine glasses.
    Garnish: sage leaves and fresh berries inside of pitcher

    "NEW ORLEANS BLOODY MARY"

    (serves 1)

    1 oz. LUCID Absinthe

    2 oz. Tomato juice

    1 pinch black pepper

    1 pinch horseradish sauce

    1 dash Tabasco hot sauce

    1 dash kosher salt

    1/2 oz. fresh lime juice

    Directions: Combine ingredients and marinate for 24 hrs. Then pour over ice into tall glass.

    Garnish: Rick’s Picks "Smokra" pickled okra (or any other pickled vegetable