Recipes for Your Summer Drink Menus

Summer officially begins on June 20, and it's time to highlight refreshing cocktails on your menus. If you're looking for inspiration for your summer menus, we've got recipes for a few summer cocktail favorites as well as some new creations!

Cucumbertini

Ingredients:

1.5 oz Ketel One Botanical Cucumber & Mint

0.8 oz Lemon juice

0.8 oz Simple syrup

4.0 oz Mint leaves

3.0 Slices of cucumber

Mint sprig & cucumber ribbon for garnish

Directions:

1. Muddle mint leaves and cucumber in a cocktail shaker. 
2. Add Ketel One Botanical Cucumber and Mint, lemon juice, and simple syrup to the shaker with ice. 
3. Shake and double strain into a coupe glass.
4. Garnish with mint sprig and cucumber ribbon.

Sorel & Soda 

Ingredients:

1 part Sorel

2 parts club soda 

Directions:

1. Combine Sorel & Club Soda in glass of choice with ice.
2. Garnish with citrus.

Always Daydreaming

Punch serving

Ingredients:
12 oz. Old Elk Blended Straight Bourbon Whiskey
8 oz. Raspberry Simple Syrup*
12 oz. Fresh Squeezed Grapefruit Juice (about 3 grapefruits)
1 oz. Fresh Lime Juice
Soda Water or Prosecco to top
Fresh Raspberries and Mint for garnish

Directions:

1. Combine all ingredients in a pitcher and stir.
2. Add ice before serving to chill.
3. Pour into a cocktail glass with fresh ice and top with soda water or Prosecco.
4. Garnish with fresh raspberries and mint.

Campari Spritz

Ingredients:

3 parts Cinzano Prosecco 

2 parts Campari

1 part Soda Water

Slice of Orange

Directions:

1. Fill the glass with ice. 
2. Add Prosecco, Campari and soda water. 
3. Garnish with an orange slice.

Savage Sands

Ingredients:

1.5 part Kraken Gold Spiced Rum

.5 part fresh-squeezed orange juice

2 part fresh pineapple juice

1 pinch gold luster dust

Torched Orange Wheel garnish

Strawberry Vodka Lemonade

Ingredients:

3 oz Fresh Victor Strawberry & Lemon

1.5 oz vodka

2 oz water or sparkling water

Garnish options: lemon wedge or wheel and/or strawberry on the rim or slices inside

Directions:

1. Build over ice in a 10-12 oz glass and stir gently.
2. Add garnish and serve.

The Favourite

Ingredients:

2 oz Broken Shed Vodka

0.5 oz green Chartreuse

0.75 oz fresh lemon juice

0.5 oz simple syrup

1 dash Angostura bitters

Garnish: 1 lemon twist

Directions:

1. Add ingredients into a shaker with ice.
2. Shake and double strain into a Nick & Nora glass.
3. Garnish with a lemon twist.

Daisy de Melon

Created by Cuffs & Buttons

Ingredients:

½ oz Merlet Crème de Melon, Cantaloupe Liqueur

1 oz Tequila Blanco

¾ oz Fresh Lime Juice

½ oz Mineral Simple Syrup**

½ oz Mezcal

Directions:

1. Pour sugar and mineral water in a 1:1 ratio by weight and stir until full dilution.
2. It can be replaced by simple syrup.
3. Measure ingredients into a tin, and then add ice.
4. Cap shaker, and shake vigorously to properly chill, dilute, and aerate.
5. Uncap shaker and strain into a double Old Fashioned glass full of fresh ice.
6. Garnish with a cube of cantaloupe on a pick and serve in a double Old Fashioned glass.

Man-Go on! That's Cool

Ingredients:

2 oz Mango Shotta
1 teaspoon of sugar
1 large mango diced
1 oz lime sour (50/50 lime cordial and lime juice)
Prosecco float

Directions:

1. In a blender add your Mango Shotta, lime sour, sugar, and Mango and blend until it is the consistency of a smoothie (if your fruit is not very juicy you may need to add water).
2. In a shallow metal pan pour your mixture and let freeze.
3. Pull the pan out of freezer and use a fork to scrape the icy concoction, it will look more granular than a sorbet. Spread it back out, do not smash it back down and freeze again.
4. Once it is frozen, pull it back out and using the same technique as before, add the Granita to a margarita glass.
5. Build the Granita up like a mound and then float the prosecco around it.

Empress Frozen Lychee-tini

Ingredients: 

3 oz Empress 1908 Indigo Gin 

3 oz Lychee Syrup

1 cup Lychee

1 oz Fresh Lime Juice

Scoop of Ice

​​Garnishes: Lychee, Lime Wheels & Mint Sprig

Directions:

1. Add all ingredients to a blender and blend until smooth and slushie.
2. Scoop into a martini glass.
3. Garnish with a lychee, lime wheels, and a sprig of mint.

Dominican Swizzle

Ingredients:

1 oz Brugal 1888 Rum
.5 oz Oloroso Sherry
.75 oz Chinola Mango Liqueur
.25 oz Falernum
2 oz pineapple juice
2 oz orange juice
3 dashes Angostura Cocoa Bitters
.5 oz lemon juice
Filthy Cherry

Directions:

1. Add ingredients and 1/2 cup of crushed ice into glass and swizzle for 10 seconds.
2. Top with ice and dash bitters on top. Garnish with Filthy Cherry and mint sprig.

Georgia Peach Martini 

Ingredients:

1.5 oz. Absolut Peach Vodka

1.5 oz. Peach Schnapps 

1 oz. OJ 

.25 oz. Grenadine

Directions: 

1. Shake with ice tableside for 10 seconds
2. Strain in a chilled martini glass

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