7 Cocktails to Serve this Summer

Summer is known for backyard barbecues, baseball games, and lounging by the pool with friends. But, did you know it’s also the best time of the year to boost cocktail sales? According to Nielsen, over 90 percent of drinkers in the summer say they will enjoy an icy libation outside. Another 65 percent say they plan to drink the summer staples: margaritas, daiquiris, and similar drinks. Both men and women say the top quality they look for in a summertime drink is ‘refreshment’. Others include ‘fruity’, ‘citrusy’ and ‘handcrafted’. Sound familiar? Take a look at your cocktail menu. If none of your items can be described in these terms, try adding these recipes.


Summer Fizz


1.5 oz Don Papa 7 rum

.5 oz ginger syrup

.5 oz peach purée

.5 oz lemon juice

1 egg white

Soda top

Dry shake, re-shake with ice, top with soda. Garnish with fresh ginger and lemon peel.


Watermelon Sangria

4 cups cubed watermelon
1 750-ml. bottle moscato
1 cup rum
Juice of 4 limes
Zest of 2 limes
1 tbsp sugar
Lime slices, for garnish

In a blender combine watermelon, Moscato, rum, lime juice and zest, and sugar and blend until smooth. Refrigerate until chilled. Garnish glasses with lime slices and serve.




1.5 oz Elijah Craig Bourbon
.75 oz lemon juice
.5 oz Ferrand Dry Curacao
.25 oz Crème de Pêche
Mint sprig

Add ingredients to a mixing glass with pebble ice. Whip by moving a bar spoon around the liquid in a back and forth motion as opposed to stirring it. Strain into a rocks glass with new pebble ice and garnish with a mint sprig.


Blue Havaiyee


1.5 oz El Dorado white rum

1 oz Blue Curaçao

.5 oz pineapple juice

1 oz coconut cream

1 strawberry


Place all ingredients in a mixing glass, add ice, and shake vigorously. Pour into highball glass over crushed iced. Float heavy cream and add 1 sliced strawberry for garnish.


Aspen Crud


5 scoops french vanilla ice cream

3 oz bourbon


Combine ingredients in a blender and make a boozy milkshake.


In the Ivy


2 oz orange blossom-infused vodka
.75 oz fresh lemon juice
.75 oz summer berry-riesling emulsion


Begin with a rapid infusion of orange blossom and vodka using a thermal whip container (if you don’t have a thermal whip container, the standard infusion process can be used). Add the pressed lemon to the infused vodka and pour over crushed ice. Top the cocktail with an emulsion of summer berries and Riesling. Garnish with an edible orchid.


Water Lilies


1.5 oz Grey Goose Citron vodka
.5 oz raspberry syrup
.5 oz St. Germain liqueur
1.5 oz Franciacorta sparkling wine
.25 lime juice


Stir ingredients with ice and strain into a wine glass. Garnish with frozen raspberries.


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