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Summer Cocktail Recipes

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

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