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Cocktails at Home: Summer 2024 Edition

Cocktails at Home: Summer 2024 Edition

As the warm breeze of summer rolls by and the sunsets get longer, it’s time to embrace the spirit of the season with a refreshing twist. Welcome to “Cocktails at Home: Summer 2024 Edition,” where we invite you on a mixology journey from the comfort of your own home. Whether you’re a seasoned cocktail enthusiast or a curious novice, join us as we explore the art of crafting delightful drinks that will make your summer sizzle: 


Lillet Rosé Spritz


  • 3 parts of Lillet Rosé

  • 3 parts of Soda Water

  • Recommended garnish: slice of grapefruit and / or orange

Method: Build Lillet Rosé and soda water over ice, and strain into a white wine glass filled with ice. Garnish with either a slice of grapefruit and/or orange.

Lychee Martini 
Created by Simon Sebbah, Beverage Director at Grand Tour Hospitality (Holiday Bar, American Bar, Saint Theo’s)


  • 1.5 oz Grey Goose Vodka
  • 0.75 oz Lychee Cordial (Giffard)
  • 0.75 oz Sherry Wine (Lustau Papirusa)
  • Glassware: Martini
  • Garnish: 1 lychee
Method: Stir and strain over a very cold martini glass
  • 2 oz. American Harvest Organic Vodka
  • 1/4 oz. Agave Nectar
  • 4 Fresh Mint Leaves
  • 4 Blackberries
  • 4 Raspberries
  • Ginger Beer
Method: Add Agave, Mint, and Berries to Shaker and muddle. Add Ice and American Harvest Vodka. Shake. Strain into Glass Over Ice. Top with Ginger Beer. Pour into Wine or Collins glass. Garnish with Blackberry, Raspberry & Fresh Mint.


Mezcal Lemonade


2 oz. Dos Hombres Mezcal

.5 oz. Lime Juice

Fever-Tree Sparkling Sicilian Lemonade


Pour mezcal in a highball glass filled with ice & add lime juice. Stir briefly to combine & top with Fever-Tree Sparkling Sicilian. Garnish with a lemon wedge or wheel.

Spicy Sol 
  • 2 oz. Casa Del Sol Blanco
  • 1 oz. Fresh Lime Juice
  • 1/2 oz. Agave
  • jalapeno or firewater bitters
Method: In shaker, muddle 1/4 jalapeno or 2 dashes of firewater bitters. Add ice, tequila, lime and agave. Shake, strain over ice. Garnish with lime or jalapeno slice.



Chef Katie Button’s Sangria Rosada

From José Andrés protégé, cookbook author, TV host, and Co-Founder of the Cúrate, Katie Button has created the perfect summer sangria for entertaining.


  • Peel of  1/2 a grapefruit
  • 1 cup fresh red grapefruit juice (juice from about 2 grapefruits)
  • 1 each star anise pod
  • 2″ segment fresh ginger, peeled and minced
  • 2 large sprigs fresh tarragon
  • 1/4 cup sugar
  • 1 Bottle of rose wine
  • Fruit and herbs to garnish like kiwi, mango, raspberries, and fresh tarragon


In a small pot on the stove combine all the ingredients except the wine. Bring to a simmer over medium high heat. Once the sugar is dissolved, turn off the heat and cover tightly, let sit for 20 minutes. Strain the syrup into a container and place in the fridge uncovered until cool. In a serving pitcher combine 1 bottle of chilled wine with the base syrup (approximately 1 cup). Mix well.  Fill each glass with ice and 5 oz of sangria and garnish with fruit like mango, kiwi, raspberry, grapefruit wheels and a small sprig of tarragon. Or if only making one cup instead of the entire bottle, add 1.5 ounces of syrup per glass. Finish with ice and fresh fruit and enjoy. Makes 6 servings/ Active Time: 30 minutes/ Total Time: 30 minutes