Entertain all summer long with hot-weather cocktails for happy hours, pool parties, and evening soirees. They recipes take advantage of summer fruits and lighter flavors for refreshing drinks that we’ll be making on repeat.
THE GLENFIDDICH HIGHLAND COOLER
1 part Glenfiddich 14-Year-Old Bourbon Barrel Reserve
5 parts Watermelon Juice
Garnish: Watermelon & Mint
METHOD: Simply cool the juice (pureed fruit) of a ripe, seedless watermelon, and mix it 5-to-1 with Glenfiddich 14 Year Bourbon Barrel Reserve. Pour into a highball or rocks glass and garnish with a small watermelon wedge and some mint. For extra credit, stick the 5:1 mixture in the freezer. Once it’s set, scrape it out with a fork to create a delicious watermelon Glenfiddich snow cone.
SWELTERING SUMMER SPRITZ
Created by Liz Pearce, Hendrick’s Central US Ambassador
1 ½ parts Hendrick’s Oasium
1 ½ parts salted watermelon hibiscus cordial
1 part lemon juice
1-2 parts sparkling dry rosé wine
Mint sprig for garnish
METHOD: Make the watermelon hibiscus cordial by combining 1 cup fresh watermelon juice, 1 cup superfine sugar, ½ tsp kosher salt, ½ tsp vanilla, and 4-5 hibiscus leaves. Stir vigorously. Let sit overnight. Remove leaves and make sure sugar has completely dissolved.
For the cocktail: Shake first 3 ingredients, and strain over fresh ice. Top with sparkling rose and lightly stir to incorporate. Garnish with a flower from your garden, and a fresh sprig of mint.
FIRECRACKER GIN + TONIC1.5 oz. Nolet’s Silver Gin1 Bomb Pop (or other popsicle)Frozen Raspberries & Blueberries4 oz. Tonic WaterMETHOD: Fill a balloon glass with ice and frozen fruit. Add Nolet’s Silver, tonic water, and a popsicle.
PINA COLADA
1 oz Chinola Pineapple Liqueur
1 oz white rum
1 oz coconut milk (unsweetened)
0.5 oz simple syrup
METHOD: Combine all ingredients in a blender with a cup of ice and blend until smooth. Pour into a chilled glass. Garnish with a cherry or cocktail umbrella for a tropical touch.
GUAVA LEMONADE
Created by Kevin Haxho, Monkey Shoulder Whisky Ambassador
1.5 parts Monkey Shoulder Whisky
1 bar spoon guava jam
3 parts Simply Lemonade
METHOD: Combine all ingredients except soda water. Shake and strain into glass over ice. Top with soda, garnish with edible flower and lemon.
ICELAND SPRITZ
2 parts Reyka Vodka
6 parts Raspberry & Rhubarb Tonic
METHOD: Build over ice in a large wine glass. Garnish with fresh berries.
TULLY HONEY LEMONADE
Created by Clodagh Mai O’Callaghan, Tullamore D.E.W. Irish Whiskey U.S. Ambassador
1 ½ parts Tullamore D.E.W. Honey
3 parts lemonade
Squeeze of fresh lemon
Top with club soda
METHOD: Combine all ingredients. Stir and pour.
CUCUMBER LEMONADE SPRITZ
1 ½ parts Hendrick’s Gin
¾ part fresh lemon juice
¾ part cucumber syrup
Splash of club soda
Top with sparkling wine
3 cucumber rounds for garnish
METHOD: Combine in a wine glass over ice. Lightly stir. Garnish with 3 cucumber rounds.
BLUEBERRY SAGE SOUR
1.5 oz. Mezcal Unión Uno
1 oz. lemon juice
1 oz. simple syrup
1 egg white
10-12 blueberries
Fresh sage and blueberry for garnish
METHOD: Muddle blueberries in the bottom of a cocktail shaker. Add remaining ingredients and ice into shaker. Shake well and strain into a Nick & Nora glass. Garnish
THE BALVENIE POOLSIDE COOLER
Created by Brett Bayly, The Balvenie’s West Coast Ambassador.
2 Parts The Balvenie Caribbean Cask 14 Year Old
2 Parts Fresh Pressed Strawberry Juice
1 Part Fresh Lemon Juice
1 Part Simple Syrup
Fresh Mint (to taste)
METHOD: Add all ingredients to a cocktail shaker and clap mint before adding it in. Add ice and shake hard for 7 seconds, then strain into glass over fresh ice. Top with soda water as desired for a spritz, garnish with fresh mint sprig, lemon slice & edible flowers as desired. (For a group serving, quadruple the ingredients, add to a large pitcher with ice, and stir. Top with soda as desired and gently pull it through to mix.)
NEW YORK MARGARITA
Created by Stilo Pimentel, Milagro’s East Coast Ambassador
1 ½ parts Milagro Reposado
1 part fresh lime juice
¾ part agave syrup
½ part red wine float
Fresh fruit and herbs to garnish
METHOD: Add all ingredients but wine into a shaker and shake. Strain into an ice filled glass. Float red wine on top and mix as needed. Garnish with fresh fruit or herbs.
GUAVA MANGO-RITA
1.5 oz. Casamigos Reposado Tequila
1 oz. Mango Juice
.5 oz. Guava Purée
.5 oz. Fresh Lemon Juice
8 – 10 mint leaves
Dehydrated Lemon Wheel + Mint Sprig for garnish
METHOD: Combine all ingredients into a cocktail shaker and muddle mint. Add ice, shake vigorously and fine strain into a coupe glass. Garnish.
