Summer means Sangria, ice-cold beers and adult-only lemonades and iced teas. The days are getting hotter and longer, so give your guests a refreshing alternative to gin or vodka creations with these innovative cocktails. Add tequila to a beer, create a summertime punch for the whole bar or make a white wine Sangria that will have your guests asking for another glass (and the recipe). These libations certainly will keep patrons satiated throughout the summer months.
Created by H. Joseph Ehrmann of Elixir, San Francisco.
¾ ounces Perfect Purée Blueberry Puree, thawed
1 ½ ounces Square One Organic Vodka
1 ounce lemon juice
½ ounce agave nectar
2 sprigs thyme
Place one sprig of thyme into shaker. Cover with remaining liquid ingredients and ice. Shake vigorously for 10 seconds. Strain and pour into double old fashion glass over fresh ice. ‘Slap’ remaining sprig of thyme to bring out aroma. Garnish and serve.
Courtesy of Combier.
1 bottle of Blue Moon or any other wheat beer
1 Combier Liqueur d’Orange
There are two ways to serve: Pour Combier into Blue Moon or any other wheat beer or serve Blue Moon or any wheat beer with a shot of Combier on the side.
Courtesy of Adam Seger, general manager, sommelier and mixologist at Nacional 27, Chicago.
750 ml white wine (preferably South American Sauvignon Blanc or Sauvignon Blanc/Chardonnay blend)
3 ounces peach schnapps
4 ounces sour mix
2 ounces Pisco
2 cinnamon sticks
1 Granny Smith apple, coarsely chopped
1 navel orange, coarsely chopped
Combine ingredients and let sit 24 to 48 hours, and then strain out the fruit/cinnamon. Chill and pour over ice with a splash of club soda. Garnish with diced Granny Smith apple and naval orange. For a twist, flavor with pomegranate juice or mango, passion fruit, lychee or guava purées.
Wild Turkey Sparkling Tea
Courtesy of Wild Turkey.
4 cups water
8 red herbal tea bags (such as lemon zinger or hibiscus)
2 cups Wild Turkey American Honey Liqueur
Splash of club soda
Juice of one lemon
Cherries for garnish
In a large saucepan, boil 2 cups water. Remove from heat. Add tea bags. Steep 10 minutes; discard tea bags. Add 2 cups cold water to tea. Stir in Wild Turkey American Honey. Transfer to pitcher and chill. Just before serving, add lemon juice and a splash of club soda for a touch of refreshing fizz. Serve over ice.
Created by Brandon Josie of San Francisco’s 15 Romolo.
1 ounce Roi Rene Rouge
¾ ounce Rittenhouse Straight Rye 100 Proof
½ ounce Carpano Antica Formula Vermouth
½ ounce lemon
½ ounce tangerine rhubarb gastrique*
5 lbs. tangerine juice
Build in Collins glass and top with soda water and ice. Garnish with lemon peel.
*Tangerine Rhubarb Gastrique: (5 lbs. tangerine juice, zest of 5 tangerines, 5 lbs. chopped rhubarb, dry vermouth, Champagne vinegar, cane sugar, Indonesian longpepper, grains of paradise and toasted coriander)
Pinkroom Champagne Cocktail
On the menu at the pinkroom in South Beach.
5 ounces Moët & Chandon
1 ounce Fragoli
In a Champagne glass, add the Fragoli and top with Champagne.
Courtesy of Chambord.
8 ounces wheat or stout beer
1 ounce Chambord
Pour beer into tall glass. Add Chambord and garnish with a lemon wedge.
Thyme for Romance
Created by Natalie Bovis-Nelsen, founder of LUPEC Los Angeles.
½ inch piece fresh ginger
1 ½ ounces Bols Genever
1 ounce thyme-infused simple syrup
¾ ounce fresh lime juice
Dash Angostura bitters
Muddle ginger in the bottom of a mixing glass (or cocktail shaker). Add Bols Genever, syrup, lime juice, bitters and ice. Shake and strain into a cocktail glass. Garnish with a sprig of thyme.
The Coolidge Cooler
Courtesy of Vermont White Vodka.
1 ½ ounces Vermont White Vodka
½ ounce American whiskey
2 ounces orange juice
Mix ingredients and top with club soda. Garnish with an orange wheel.
Courtesy of Flor de Caña rum.
2 ounces Flor de Caña white rum
½ ounce cinnamon bark syrup
1 ounce lemon juice
1 ½ ounce strawberry
Muddle one strawberry, shake ingredients with three ice cubes and strain into a pilsner glass with crushed ice. Garnish with a strawberry.