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Drink Recipes

Summer Lovin' Cocktails

May 23, 2012 By: Alissa Ponchione


As summer officially begins June 20, so does cocktail season. All of those patrons who were hibernating during those cold winter months will emerge rested and ready for a refreshing cocktail to help them awaken from their wintertime slumber. Welcome these guests into your establishment by giving them what they want: cocktails mixed with fresh fruit juices and purees topped with garnishes that revitalize a tired drink, rejuvenating guests’ palates and your cocktail menu.Margarita

Strawberry-Jalapeno Margarita
Created by the bar staff at Tavern on Rush in Chicago.

Strawberries
2 oz. Don Julio Tequila
1 oz. Patron Citronge

2 slices jalapeno


In a tall glass, muddle strawberries in a shaker and add ingredients. Stir all together and pour in a tall glass over ice.


The Icy Cosmo
Courtesy of Iceberg Vodka.

1½ oz. Iceberg Vodka
¾ oz. Cointreau
½ oz. lime juice
½ oz. cranberry juice

Shake ingredients with ice. Strain into a chilled Martini glass and garnish with a lime.


Thyme to Tango
Courtesy of the Perfect Puree.

2 oz. Thyme & Citrus beverage blend from Perfect Puree
1 oz. Cachaca
½ oz. Elderflower Liquor

Combine all ingredients into a shaker with ice. Shake and pour. Top with soda for added bubbles.


Fair Trade White Russian
Courtesy of FAIR. Quinoa Vodka.

2 oz. FAIR. Quinoa Vodka

1 oz. FAIR. Café Liqueur 

1 oz. organic light cream


In an Old Fashioned glass, pour FAIR. Quinoa Vodka and FAIR. Café Liqueur over ice cubes, top with organic cream. Shake delicately and serve.


The Ginger Julep ’68 FastbackJulep
Created by Bulleit Bourbon.

1½ oz. Ginger Infused Bulleit Bourbon
½ oz. organic brown sugar
¼ oz. peeled minced fresh ginger
½ oz. soda water
1 lemon or lime twist

Muddle the ginger and brown sugar together until all of the sugar is moistened and nearly dissolved. Add a dash of soda to finish dissolving the sugar, then stir in the bourbon. Finish with ice, soda to taste and a lemon or lime twist.


Coconut MuleMule
Courtesy of SKYY Vodka.

2 oz. SKYY Infusions Coconut

2 oz. ginger ale

1 oz. lime juice 

½ oz. simple syrup
5-8 mint leaves

Muddle the mint leaves with the lime juice and shake all ingredients except ginger ale. Pour into a highball glass filled with crushed ice and top with ginger ale. Garnish with a sprig of mint.


Beefeater Garden Party PunchBeefeater
Courtesy of Beefeater Gin.

3 parts Beefeater London Dry Gin
3 parts sparkling English wine
2 parts Good Quality Pressed Pear or Apple Juice
1 part fresh lemon juice
1 part Elderflower Cordial
½ part sugar syrup
Pear and apple slices, for garnish

Punch should be served in a punch bowl or large jug and poured into highball glasses. Stir all ingredients with a large ice block and serve. For large ice block: Fill a clean, empty juice carton three quarters full with water and freeze. When frozen, carefully cut carton away from the ice.


HeadbangerHeadbanger
Courtesy of Molinari Sambuca Extra.

¾ oz. Molinari Sambuca Extra
1 oz. Van Gogh Blue Triple Wheat Vodka
½ oz. Monin Vanilla Syrup
4 oz. orange juice
Orange twist, for garnish

Combine ingredients with ice in a mixing glass. Cap and shake. Strain over ice in a 14-ounce tall glass. Add garnish.


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