Spring has sprung and summer is right on the horizon! The country is getting vaccinated and things are starting to open back up…and that is cause for celebration. So raise a glass and toast to coming down the home stretch. We’ve got plenty of delicious cocktail recipes to help you get through the next few months. Enjoy!
Disaronno Fizz (Courtesy of Disaronno)
1.5 oz Disaronno Originale
Q Tonic Club Soda
Fresh Lemon Juice
Pour Disaronno Originale into a white wine glass with ice. Add a squeeze of fresh lemon juice. Top with Q Mixers Club Soda. Stir and garnish with lemon zest.
- 4 parts Mumm Napa Brut Rosé
- 2 parts Lime juice or Limeade
- 1 part Gin or Vodka
- Fresh Raspberries
Muddle ~12 raspberries in a cocktail shaker. Add gin/vodka, lime juice, and ice, shake until mixed. Add large ice cube to a rocks glass and strain mixture over top. Add Mumm Napa Brut Rosé; stir gently to mix. Skewer three raspberries on a toothpick and lay across the side of the glass for a beautiful garnish.
Banana Peel Old Fashioned (Courtesy of Monkey Shoulder U.S. Brand Ambassador, Anna Mains)
2 Oz Monkey Shoulder
.5 Oz Banana syrup
2-4 dashes black walnut bitters
Banana syrup:
banana peels
pure cane sugar
mason jar or any container
blender
cheesecloth or very fine filter
Add all ingredients directly into glass filled with ice and stir. (Conserving ice is another way to help out mother earth, so skip the fancy mixing glass and straining over new ice on this one) garnish with a Banana slice. For banana syrup: Get your banana peels. Dice them. Ex. 100g banana peels + 100g sugar. Let the sugar and peels sit in a jar overnight at room temperature, or for 4 to 5 hours at least. Once you notice there are no more sugar crystals, it’s time to blend everything together. Blend everything in blender. Once blended , strain your liquid out using a cheesecloth.
Indian Spring (Courtesy of Jaisalmer Indian Craft Gin)
1.5 oz Jaisalmer Indian Craft Gin
1 oz Matcha Tea*
.5 oz Simple syrup
.5 oz Fresh lemon juice
.5 oz Apple juice
Combine all ingredients in a shaker. Add ice. Shake hard. Double strain into a large wine glass or goblet over ice. Garnish with cucumber slices, green apple slices and a mint sprig. * For the matcha tea, please follow the ratios on your matcha powder packaging.
Coca Spritz (Courtesy of Barlow Gilmore, The Weekend Mixologist)
2 oz Cocalero Clásico
2 oz Elderflower Tonic
3 oz Prosecco
Add all ingredients over ice to a highball glass. Garnish with a twist of lemon.
Strawberry Boba Fizz (Courtesy of Kikori Whiskey)
1.5 oz. Kikori Whisky
1 oz. Sayuri Nigori Sake Syrup (see instructions below)
1/4 oz. Lemon Juice
1 oz. Full Fat Coconut Milk
1 Egg White
2 Strawberries
Boba
Calpico Soda
Add ready-made boba to the bottom of a glass. Muddle strawberries thoroughly in bottom of shaker, add Kikori, sake syrup, lemon juice, full fat coconut milk and egg white. Add ice to the shaker and shake vigorously. Strain through a double strainer, and then pour back into the shaker. Vigorously reshake without ice for another minute or two. Pour contents into the glass over the boba and let sit for ten seconds. Slowly pour the Calpico soda down the sides of the shaker and pour into the center of the cocktail to create the foam on top. Garnish with a strawberry half. Nigori Sake Syrup: Combine 2 parts of Sayuri Nigori Sake and 1 part superfine sugar; mix until dissolved.
The Laid Back (Courtesy of INDOGGO)
2 oz INDOGGO®
2 oz Pineapple Juice
Top with club soda
Strawberry/Lime Slices
Add INDOGGO Gin and pineapple juice into glass, filled with ice. Stir, then top with club soda and garnish with strawberry/lime slice.
D’USSE Champagne Sparkler (Courtesy of D’Usse)
1 part D’USSE VSOP Cognac
1 sugar cube
3 dashes Angostura Bitters
Top Martini & Rossi Asti
Garnish: Orange Twist
Add D’USSE, sugar cube and bitters into a champagne flute. Top with chilled Martini & Rossi Asti.
Apricot Fizz (Courtesy of George Dickel)
1.5 oz George Dickel No. 12
0.5 oz Apricot Puree
3 oz Ginger Beer
Stir together the puree and George Dickel No. 12. Fill glass with ice and top with ginger beer.
VE.N.TO (Courtesy of Italian Trade Agency)
45 ML GRAPPA NARDINI
22.5 ML freshly squeezed lemon juice
15 ML HONEY MIX (chamomile base)
15 ML chamomile cordial
10 ML egg white (optional)
Roe & Cold Brew Coffee (Courtesy of Roe & Co.)
1.5 oz Roe & Co
2 tsp light brown sugar syrup
1 cup cold brewed coffee
Add Roe & Co, sugar syrup and cold brew coffee to a cocktail shaker with ice. Shake until cold. Strain into coupe glass. Top it off with Whipped Cream or garnish with three coffee beans.
Rosé All Day (Courtesy of Fitz Bailey, Coopers’ Craft Mixologist)
1.5 oz. Coopers’ Craft Barrel Reserve
¾ oz. Simple Syrup
¾ oz. Lemon Juice
1 Egg White (optional)
1 oz. Rosé
Shake egg white, add other ingredients, shake again, shake one final time with ice. Strain, top with rosé, garnish and serve.
Gin Basil Smash (Courtesy of Hendrick’s Gin)
50 ml Hendrick’s Gin
25 ml Lemon Juice
12.5 ml Sugar Syrup
8 Basil Leaves
Add basil to base of cocktail shaker and muddle gently. Add remaining ingredients and shake hard over ice. Strain over an ice-filled rock glass.
Emerald Old Fashioned (Courtesy of Joaquín Simó of Pouring Ribbons)
2 oz Knappogue Castle 12 Year Old Single Malt Irish Whiskey
1 tsp honey syrup (2 parts wildflower honey : 1 part water)
1 tsp Green Chartreuse
1 tsp Dolin Genepy des Alpes
Add all ingredients into a rocks glass then add ice and stir briskly until chilled and combined. Garnish with a mint sprig.
Garden Spritz (Courtesy of Mixologist Lauren Davis)
1.5oz Tanqueray No. TEN
.75oz Hibiscus Syrup (.5oz if you would like more dry)*
Club Soda
Build ingredients in glass. Add ice. Top with club soda and stir. Garnish with grapefruit slice. *Hibiscus Syrup: Seep 1-2 hibiscus tea bags in 1 cup of hot water. After 5 minutes, remove tea bags. Add one cup of sugar and stir until it dissolves. Syrup can be refrigerated for up to one month.
CÎROC Summer Citrus Spritz (Courtesy of Cîroc)
1.5 oz CÎROC Summer Citrus
3 oz Club Soda
Splash of Prosecco/Champagne
1 oz Cranberry juice
Add all ingredients into a highball filled with ice. Gently stir and garnish.
Cucumber Cooler (Courtesy of Santo Spirits )
2 oz Santo Reposado
½ oz Cucumber Simple Syrup*
½ oz Elderflower Liqueur
¾ oz Fresh Lemon Juice
1 Fresh Mint Sprig
Ice
Garnish: Fresh Mint Sprig | Cucumber Slices
In a cocktail shaker with ice add tequila, syrup, elderflower liqueur, lemon juice and mint sprig. Shake for 30 seconds. Strain into a cocktail glass filled with ice. Garnish. *Cucumber Simple Syrup: In a saucepan on medium heat add 1 cup water, 1 cup sugar and 1 cucumber sliced. Bring to a boil and stir until sugar has dissolved. Bring to a simmer for 3 minutes. Take off heat and allow it to steep for 15-20 minutes.
