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Drink Recipes

2014 Recipe File: Summer Cocktails

June 24, 2014 By: Mary-Kate Dunphy


The official start of summer has just hit and in order to start your season off right, you need to add cool, rejuvenating items to your drink menu. In order to WOW your customers on hot summer days, we have gathered together cocktails they’ll love and tell their friends about who will come with wallets in fists.

Island Spiced Mojito
Created by Malibu

1 ½ oz. Malibu Island Spiced
2 Packets of Truvia
3 Lime Wedges
3 Mint Sprigs
3 oz. soda water

Muddle lime, mint and Truvia in the bottom of a Collins glass. Add Malibu Island Spiced. Top with soda water. Garnish with mint sprigs.

Island Spiced Mojito by Malibu

Peach Thyme Lemonade
Thoroughbred Club, Belmond Charleston Place Hotel

1 ½ oz. Thyme Simple Syrup
1 oz. Fresh Lemon Juice
1 oz. of your favorite light whiskey, we use Bernheim Original Wheat Whiskey
1 oz. of peach puree
Pour over ice and top with Club soda
Garnish with a slice of fresh peach

The method we use is to steep the thyme in nearly-boiling water as you would a loose leaf tea for about four or five minutes. Straining the herbs out and then using the hot water to make the simple syrup.

Peach Thyme  Thoroughbred Club, Belmond Charleston Place Hotel

Midori Super Sour
Created 

1 oz. Midori Melon Liqueur
2 oz. Sweet and Sour Mix
1 oz. Fresh Lemon Juice

Combine and serve on the rocks in a Collins glass. Garnish with a lemon.

Super Sour by Midori

Sangria Flora
Created by St. Germain

1 bottle  Sauvignon Blanc or Dry White Wine
1 cup  St-Germain
2 Fresh Peaches
5-6 Fresh Strawberries
6 Fresh Raspberries
1 bunch Fresh Grapes

Stir ingredients in a pitcher or carafe. Soak for approximately 15 minutes (or longer if desired). Serve in an ice-filled glass, then telephone your physician and regale him with stories of your exemplary fruit consumption. Serve with St-Germain spoon-straws to enjoy the fruit while drinking

Sangria Flora by St. Germain by St. Germain

SVEDKA Mango Carnivale
Created by SVEDKA

1 ½ oz. SVEDKA Mango Pineapple
½ oz. SVEDKA Vanilla
½ oz. Fresh Lime Juice
½ oz. Simple Syrup
8-10 Mint Leaves
3-4 Dashes of Angostura Bitters

Combine mint leaves, simple syrup and fresh lime juice in a Collins glass. Add crushed ice and swizzle. Fill three quarters of the glass with more crushed ice and add SVEDKA Mango Pineapple and SVEDKA Vanilla-then swizzle again. Top with crushed ice and then float a layer of bitters on top. Garnish with mint sprigs.

Mango Carnivale by Svedka by SVEDKA

Transatlantic Fizz
Created by Jonathan Pogash

2 oz. Sandeman Founder's Reserve Porto
1 oz. Avión Blanco tequila
¾ oz. almond syrup
1 oz. G.H.MUMM Cordon Rouge
2 strawberries, chopped

Directions: Muddle the strawberries in the fresh lime and almond syrup. Add the tequila and Sandeman with ice and shake well. Strain over ice into highball glass (or other tall glass of choice). Top with champagne and stir briefly.

Transatlantic Fizz by Jonathan Pogash

Irish Sparkle
Created by Midori

1 oz. Midori Melon Liqueur
Sparkling Wine

Pour Midori into a flute and top with sparkling wine.

Irish Sparkle  by Midori

Blood Orange Margarita
Created by Tequila Avion

1 ½ oz. Tequila Avión
¾  oz. Cointreau Orange Liqueur
1 oz. Blood Orange Juice
½  oz. Fresh Sour Mix           

In a cocktail shaker add all ingredients with ice.  Shake and strain; best served over fresh ice and garnish with an orange twist.

Bloog Orange Margarita by Tequila Avion

 


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