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(Why else do you think Chilled Chardonnay is one of the most popularsummer hair colors?)
Courtesy of The Lookup
For starters, more people are searching for mocktail or low-ABV options than ever.
What they all have in common: These summer cocktails will cool you down on a hot day.
Below, he shares a cherry-forward recipe courtesy of his new book,The Seasonal Cocktail.
mint- and cherry-infused Hendricks Gin
34 oz.
lemon juice
12 oz.
Gently muddle the cherries to extract flavor and color.
Let the mixture infuse for one to two days, stirring or agitating occasionally.
Strain while gently pressing on the solids to extract as much liquid as possible.
Discard solids and save the liquid for the cocktail.
To make the cocktail:Combine all the ingredients except the sparkling rose and shake.
Strain into a coupe glass and top with sparkling rose.
Garnish with a mint leaf.
Cantaloupe Paloma
Another summer seasonal: cantaloupe.
jasmine-infused agave syrup
1 oz.
mezcal or tequila
112 oz.
cantaloupe juice
5 oz.
club soda
Combine all the ingredients except the club soda in a tin shaker.
Add ice and shake vigorously.
Not everyone can blend up a pina colada on a whim!
orange juice
12 oz.Carandini Bianca Sweet White Vinegar
3 oz.
soda water
Build over crushed ice in a Collins glass.
Garnish with an orange half-moon and pineapple fronds.
So Hedges is right on trend with this recipe.
Its a low-ABV cocktail that begs to be refilled on a long, lazy summer afternoon.
Shake and fine-strain into an ice-filled white wine glass.
Top with Prosecco and garnish with a blackberry, lemon peel, and/or thyme sprig.
citrus-infused Cocchi American
1 12 oz.
Prosecco
1 12 oz.
Garnish with a dried orange wheel.
Put everything together in a glass and give it a gentle stir to incorporate all of the ingredients.
34 oz, Italicus Rosolino di Bergamotto
12 oz.
Giffard Pamplemousse
12 oz.
lemon juice
Club soda
3 oz.
Prosecco
1 slice grapefruit
Build over ice in a wine glass, then quick stir to incorporate the ingredients.
Plus, it’ll look really good in photos against yoursummer nails.
fresh cucumber and jalapeno juice
2 oz.
Los Siete Misterios Doba Yej Mezcal
34 oz.
lime juice
14 oz.
Add one seeded, roughly chopped jalapeno to the juicer.
Store in the refrigerator.
Aguacero is also a classic salsa song from El Gran Combo de Puerto Rico.
Thats how I envision the sensation of flavors dancing off the tongue.
Tapatio Reposado Tequila
34 oz.
Juerte Destilado de Pulque Agave
12 oz.
C. Cassis
12 oz.
Garnish with mint and a grapefruit slice.
Friesling
A list of the best summer cocktails would not be complete without a frozen option.
I came up with the Friesling because I thought enough places had a frose, he says.
To me, this tastes like a frozen Rieslingwhich is what we were going for.
I’ve yet to see another frozen Riesling or any frozen wine drink besides the common frose.
This large-batch recipe should make enough for a whole partyor just areallygood night at home.
1 bottle Riesling
6 oz.Kelvins Frose Blanc Base
212 oz.
Rockeys Botanicals
6 oz.
white grape juice
412 oz.
lime juice
12 oz.
orange juice
6 oz.
water
Blend ingredients together with ice.
Garnish with frozen grapes.
We suggest jalapeno-infused tequila, pastis, or white rum.
Sauvignon Blanc
34 oz.
simple syrup
34 oz.
fresh lemon juice
12 oz.
St. George Pear Brandy
12 oz.
fresh honeydew melon juice
14 oz.
Midori Melon Liqueur
1 tsp.
Chareau Aloe Vera Liqueur
1 scoop (about 16 oz.)
crushed ice
Add all ingredients to a blender and blend until smooth.
Garnish with a cocktail parasol and dehydrated lime wheel.
Use fresh grapefruit juice and club soda instead.
you’re free to purchase lemongrass syrup, or make your own at home using the recipe below.
Milagro Plata Tequila
12 oz.
Simmer over medium heat for about 10 minutes.
Remove from heat and let steep for an additional 10 minutes.
Fine strain, then bottle and refrigerate.
Top with club soda and garnish with a lemongrass stalk.
So the base of the cocktail was a no-brainer.
2 dashes spicy bitters
2 dashes celery bitters
12 oz.
agave syrup
34 oz.
Give a short shake, then strain over ice.
Top with a heavy splash of pilsner.
Garnish with a lime wedge, salted half-rim, and cayenne pepper on top.
vanilla syrup
12 oz.
passion fruit syrup
12 oz.
Velvet Falernum
1 oz.
Lustau Fino Sherry
1 oz.
El Tequileno Blanco
114 oz.
water
Add all ingredients to a glass and combine.
Sterling Sour
Its next to impossible to improve on the classic whiskey sour, says Hedges.
This left turn earned the recipe recognition from Whisky Advocate a few years ago.
Pro tip: Hedges says varying viscosity of liquid allows for the layering of color and flavor.
Put more simply, lighter liquids float on top of heavier ones.
peach-infused Brother’s Bond Bourbon
34 oz.
Velvet Falernum
12 oz.
pineapple juice
14 oz.
Infuse for one to two days, stirring or agitating occasionally.
Fine strain, pressing the peach to extract all the liquid, then bottle.
To make the cocktail:Shake all ingredients except the Fernet-Branca and strain into an ice-filled rocks glass.
Float the Fernet-Branca on top.
Garnish with an orange crescent.
Old Duff Genever
12 oz.
Angostura Bitters
12 oz.
Del Maguey Chichicapa Mezcal
1 oz.
acid-adjusted pineapple juice (add lime to the pineapple juice)
12 oz.
Demerara syrup
Egg white
Add all ingredients to a small tin, starting with the egg white.
Dry shake, then add ice and shake vigorously.
Double-strain into a chilled coupe glass.
Lavender Spritz
Depending on whom you ask,Taylor Swift’sErasTouris the event of the summer.
The Lavender Spritz is a riff on one of my favorite cocktails, the French 75, Young says.
Singani 63
1 oz.
lavender butterfly and pea flower syrup
4 oz.
Steep for 30 minutes.
Strain and keep in the fridge for up to one week.
To make the cocktail:Add all ingredients except the sparkling wine to a shaker.
Add ice and shake for two minutes.
Strain over fresh ice into a Burgundy glass.
Top with sparkling wine.
Garnish with a lemon wheel and sprig of lavender.
Bad Blood Sangria
We’re not done with the T.S.
TheOmni Boston Hotel at the Seaporthas several drinks on their summer cocktail menu dedicated to the star.
Pinot Noir
1 oz.
blood orange puree
1 oz.
orange juice
1 oz.
Shake and strain over a wine glass filled with fresh ice.
Malfy Gin con Limone
1 oz.
lemon juice
12 oz.
lavender syrup
34 oz.
desert pear syrup
Combine gin, lemon juice, lavender syrup, and desert pear syrup with ice.
Shake and strain over a rocks glass filled with ice.
Top with a splash of club soda.
To that end, try this recipe courtesy of Omni Hotels & Resorts' poolside menu.
Ketel One Botanical Peach & Orange
12 oz.
fresh lemon sour
2 oz.
chamomile lemon tea
1 oz.
club soda
Shake the Ketel One, Cointreau, and lemon sour over ice.
Strain over fresh ice and top with chamomile lemon tea and club soda.
Garnish with a pipette of 34 oz.
butterfly pea syrup and a lemon wheel.
Dorothy Parker Rose Petal Gin
1 oz.
Pour into carafe and top with Prosecco.
Place your icepreferably made from raspberry ice teain a martini glass.
Jump on the trend yourself by making this easy but impressive recipe at home.
Malfy Gin con Limone
12 oz.Monin Honey Syrup
12 oz.Monin Lavender Syrup
3 oz.
Strain over a glass filled with fresh ice, then top with tea.
Garnish with a lemon wheel.
It’s the perfect way to combine cocktail hour with tea time, says Harker.
Herradura Silver Tequila
12 oz.
fresh lime juice
34 oz.Monin Strawberry Rose Syrup
2 oz.white rose tea
1 oz.
Shake, then strain and pour over fresh ice.
Top with tea and grapefruit mixer.
Garnish with strawberry slices, strawberry boba pearls, dried rose petals, and serve with a boba straw.
Mission achieved in this summer drink, which balances the bold flavor of bergamot with citrus and fruit.
Italicus Bergamot Liqueur
1 oz.
rosemary-infused gin
14 oz.
lemon juice
14 oz.
raspberry puree
Combine all ingredients and shake.
Vinas de Oro Pisco
2 oz.
pineapple syrup
4 oz.
sparkling water
Fill a glass with ice, then add the pisco, lemon juice, and pineapple syrup.
Add sparkling water until the glass is filled, then garnish with pineapple chunks and cherries.
Enter this version from chef Michele Casadei Massari, which is available on the menu at New York City’sLucciola.
The key to understanding this cocktail is the concept of flavor contrast and complementarity, says Massari.
vodka
1 blood orange peel
1 Tbsp.
freshly grated 24-month Parmigiano Reggiano
1 tsp.
grated Parmigiano Reggiano rind
12 oz.
coffee liqueur
1 oz.
Shake well and store overnight in the fridge.
Strain mixture through a fine-mesh strainer or cheesecloth.
To make the cocktail, combine 2 oz.
of this vodka infusion with the coffee liqueur and freshly brewed double espresso in a cocktail shaker over ice.
Shake rigorously, then strain into glass.
(For added effect, rim the glass in more grated cheese using a blood orange slice.)
Garnish with blood orange peel.
With the right mix, the liquor can make for just as refreshing a cocktail as any margarita.
And the lemon adds balance to the taste.
Royal Salute 21YO Signature Blend Scotch Whisky
1 oz.
rosewater-infused honey syrup
12 oz.
fresh lemon juice
134 oz.
soda water
Combine all the ingredients except the soda water.
Shake with ice and strain into a glass over ice.
Top with soda water and stir gently.
Garnish with an edible violet.
That’s not always the case.
1 part Slane Irish Whiskey
1 part lemon juice
1 tsp.
honey
Tonic water
Add whiskey to a highball glass, then add the lemon juice and honey.
Stir together until honey is broken down.
Add ice and top with tonic water.
Garnish with a mint sprig and lemon wheel.
Combine those two andyeah, Monks in Mexico.
Lobos 1707 Reposado Tequila
12 oz.
St. Germaine Elderflower
12 oz.
Green Chartreuse
112 oz.
grapefruit juice
14 oz.
agave nectar
Combine all ingredients in a cocktail shaker and shake.
Double-strain and serve up in a martini glass.
Garnish with a grapefruit twist.
(Hence the name.)
Wheatley vodka
34 oz.
Turn heat to low and add 1 cup apple cider vinegar.
Stir to combine and heat for another two minutes.
Remove from heat, allow to cool for 15 minutes.
To make the cocktail:Add vodka, shrub, and lemon juice into a shaker tin.
Add ice and shake vigorously.
Strain into a rocks glass over crushed ice.
Top with soda and garnish with a fresh mint sprig and mango pearls.
raspberry-lychee puree
134 oz.
Haku Vodka
34 oz.
Strain through a mesh sieve, then refrigerate for up to a week.
To make the cocktail:Add all ingredients into a shaker tin and shake vigorously.
Double strain into a coupe glass, then garnish with a dehydrated lemon wheel and mint sprig.
Citron Vodka
112 oz.
Fabrizia Orangello Liquor
12 oz.
fresh lime juice
34 oz.
white cranberry juice
Combine all ingredients in a cocktail shaker.
Add ice and shake.
Strain into a chilled glass.
Garnish with a lemon or orange peel.
We love that all of the spirits in this drink are produced and made by women.
Bombay Sapphire Gin
34 oz.
Kleos Mastiha
12 oz.
watermelon juice
12 oz.
cucumber syrup
Combine ingredients and serve on the rocks with cucumber wheels in the glass as a garnish.
This take on the cocktail comes courtesy ofBlack Tap’s beverage director Christian Orlando.
Ten to One White Rum
12 oz.
passion fruit puree
6 mint leaves
3 oz.
club soda
In a mixing glass, tear mint leavers in half and place in shaker.
Add all other ingredients except for soda.
Cover and shake for 10 to 15 seconds.
Add soda to the shaker.
Pour all ingredients, including ice, into a fresh glass.
Garnish with fresh mint.
Arrete Blanco Tequila
14 oz.
Renegade Pink
12 oz.
Melon Batch
12 oz.
tangerine juice
1 oz.
pineapple juice
1 oz.
almond orgeat
1 12 oz.
honeydew melon juice
Combine ingredients with crushed ice in a tin.
Shake well, then pour without straining into a tropical mug.
Sounds like summer to us.
Bayab Gin
12 oz.
honey syrup
Combine ingredients and serve over ice.
