Now that we are halfway through
August, it is finally setting in that fall is almost here. While we are getting ready for back-to-school season, we aren't quite ready to say goodbye to summer just yet.
Celebrate the end of the season with
a new cocktail! From margaritas and mojitos to adult punches and lemonades, we are planning on using the last weekends of the summer to raise a glass. Check out all of our current favorite cocktail recipes in the gallery below and watch the video above to learn how to make the perfect Mai Tai!
End of summer cocktails
The Adult Lemonade
Combine all ingredients and garnish with lemon peel and mint
The Original Margarita
Cointreau – 1 oz.
Blanco Tequila – 2 oz.
Fresh Lime Juice – 1 oz.
Combine all ingredients in a shaker, add ice
Shake and strain over ice in rocks glass
Garnish with lime wheel
Citrus Pomegranate Prosecco Punch
½ part orange juice
½ part pink grapefruit juice
¼ part pomegranate juice
Ruffino Prosecco, well chilled Slices of assorted citrus and pomegranate seeds, to garnish
In a large pitcher or punch bowl with plenty of ice combine the fruit juices.
Pour the Ruffino Prosecco over top. Garnish generously with sliced citrus and pomegranate seeds.
TIPS: For best flavour use freshly pressed juices as available. Ruffino Sparkling Rosé is a great choice for this recipe too.
Absolut Grapefruit Swedish Paloma
Shake all ingredients, except soda water. Pour shaker contents into highball glass with salted rim.
Top-up with soda water.
Garnish with grapefruit wedge.
1.5 oz Casa Noble Crystal Tequila
0.5 oz lime juice
1 oz pineapple juice
0.75 oz simple syrup
Place Casa Noble, lime juice, pineapple juice, and simple syrup into shaker with ice.
Shake until chilled.
Strain into glass; top with soda and bitters.
Garnish with pineapple wedge.
Champagne, Ginger Beer Punch
In a glass with ice, combine the listed ingredients.
Stir and add pomegranate seeds, as desired.
Garnish with a mint leaf and enjoy!
The Botanist Gin - 1.5 oz. Fresh Lemon Juice - .75 oz.
Fino Sherry - .75 oz.
Simple Syrup - .5 oz.
Strawberries – 2-5 (halved)
Mint Leaves – 5-7 leaves
Combine all ingredients in cocktail shaker
Add ice and shake
Strain into a Rocks Glass
Garnish with mint leaves or halved strawberry
WTRMLN Cherry Spritz
WTRMLN WTR Tart Cherry 2 oz. sparkling water
3 oz. Bourbon
4 oz. cherries, muddled
½ oz. lime juice
1 dash simple syrup
Add ice, bourbon, lime juice, simple syrup, and WTRMLN WTR Tart Cherry to a cocktail shaker and shake well.
Pour contents into a chilled cup with additional ice.
Add muddled cherries and top with sparkling water.
Enjoy in the fresh air with friends.
JAJA Reposado .75 oz fresh lime juice
.75 oz jamaica (hibiscus) concentrate
1 tsp Jasmine Tea infused triple-sec
1 tsp Jasmine Honey
3 dried Jasmine Buds
Add 125 g of hibiscus, 2 cups of sugar, and 2 cups of water in a pot and heat to boiling point.
Once boiled, let the solution simmer for 20 min.
Strain out the leaves.
Infuse the triple-sec with jasmine green tea for 20 mins, using 2 tea bags per pint.
Jasmine honey can be store bought or homemade. To make at home, add a cup of dry jasmine buds per cup of honey. Infuse to taste.
Strain out flowers.
Mix infusions with JAJA Reposado tequila in a shaker. Add ice, pour over glass.
Garnish drink with star anise and jasmine buds. Enjoy!
Aviation Spiked Fruit Punch
Ingredients (serves 8)
Aviation American Gin 6 oz Freshly pressed lemon juice
4 oz Freshly pressed orange juice
4 oz Organic strawberry jam syrup*
6 oz Sparkling apple cider
SodaStream sparkling water
In a large mixing bowl, add spirits & mixers (through strawberry jam syrup)
Cover and cool
When ready to serve, add sparkling apple cider, sparkling water, ice and stir
Garnish with sliced strawberries and orange wheels
*To make organic strawberry jam syrup; combine 2 oz jam with 2 oz heated water and stir until jam is dissolved, let cool
.5oz Koskenkorva Vodka
.5 oz Homemade Recycled Coffee Liqueur
.2 oz. Brown Sugar Simple Syrup
Measure ingredients and shake vigorously. Fine strain in a cocktail glass and serve.
Recycled coffee liqueur: After brewing coffee, take the grounds and add them in 2 cups of vodka. Let sit for 12 hours and filter 3 times. Add 3.5 ounces and stir until sugar is dissolved. Bottle in a heated bottle and keep in a cool and dark place. Keep for 6 months.
Red, White and Blue, Berry Mule
Muddle blueberries and blackberries in shaker. A
Add vodka and shake.
Fill Moscow mule mug with ice.
Pour in muddled berries and vodka and fill with Brooklyn Crafted (roughly 6oz).
Garnish with blueberries and blackberries.
Purity Vodka 1 cup mixed berries
1 long piece of lemon zest
4 parts distilled water
Combine the ingredients in a glass pitcher and let sit, refrigerated, for at least 4 hours – or preferably overnight, before serving.
Serve the vodka mixed with the berry water either shaken or served strained or combined over ice.
Anejo Old Fashioned
Avion Anejo 1 barspoon full of Agave nectar
2 dashes of Orange Bitters
1 dash of Angostura bitters
Combine all ingredients into a mixing glass with ice. Stir until cold, then strain into a rocks glass over fresh ice. Garnish with an orange twist.
Stella Artois Cidre Spritz
5 oz of
Stella Artois Cidre 1.5 oz Aperol
.5 oz Orange Liqueur
1 oz Grapefruit Juice
Build ingredients in a Cidre wine glass with ice, stir.
Garnish with a grapefruit twist, sip slowly, and enjoy.
Mount Gay Black Barrel – 1.5 oz. Lime Juice – .75 oz.
Simple Syrup – .75 oz.
Ambient Pear Puree – 1 oz.
Fresh Mint Leaves
In a highball glass, lightly press on pint leaves with muddler
Add rest of the ingredients except club soda
Add ice and transfer to a shaker and shake
Add club soda and pour back in highball glass
Garnish with mint leaves
interland Punch (Serves 6-8)
Created by Josh Mazza
Jägermeister 5oz Grenadine
10oz Ruby Red Grapefruit
20oz Roobis tea
1 Bottle (26oz) Sparkling Rosé
Add edible flowers to tea and freeze in a bread pan.
Combine other ingredients in a punch bowl.
Add frozen tea/flowers.
Cut berries and add into punch.
Add all ingredients except sparkling water into a shaker tin.
Shake vigorously for 10 seconds.
Strain into a Collins glass over fresh ice.
Garnish with a grapefruit wedge seasoned with salt.
**Sage simple syrup- 1 cup sage leaves, 3cups of water, 3cups of sugar. Bring to a boil, reduce to simmer until it thickens.
Crafted by Manny Hinojosa, Global Brand Ambassador, CAZADORES
1 ½ oz. Tequila CAZADORES Blanco
½ oz. Premium Triple Sec
½ Agave Nectar
1 oz. Lime
In a cocktail shaker with ice combine all the ingredients, shake and serve over the rocks in glass.
Garnish with lime and salt optional
By Jaime Salas, National Milagro Tequila Ambassador
Milagro Silver made from 100% estate-grown blue agave½ Part Ancho Reyes 1 Part Mandarin Juice
½ Part Lime Juice
½ Part Agave Nectar
1 Part Vanilla Dry Soda
Combine all ingredients except soda and stir to mix well.
Top with soda and garnish with lime wheels and edible flowers.
Fresh Cranberry Cosmopolitan
By Russell Davis of Academia (Austin, TX)
1.5 oz Wodka Vodka
0.75 oz Lime Juice
0.50 oz Simple Syrup
0.25 oz Fresh Pressed Cranberry Juice
0.25 oz Cointreau
In a mixing tin, combine all of the ingredients, add ice, and then shake vigorously until properly diluted.
Next, strain the cocktail using a Hawthorne and fine mesh strainer into a coupe glass.
Finally, take a channel knife and cut a horsetail garnish from a fresh lemon, incorporate the lemon oil over the cocktail.
Place the garnish on the side of the glass, allowing some of the horsetail to fall on the side of the glass.
*A horsetail is a thin, fine, string-like piece of a fruit peel that is roughly 6-10 inches long.
Fuzzy Cobbler Cup
1.5 oz. Grey Goose vodka
1 oz. peach puree
1.5 oz. ORGANICS by Red Bull Ginger Ale
.25 oz. clove infused simple syrup*
1⁄4 tsp. lemon juice
Add all ingredients, save Ginger Ale, to a mixing tin.
Shake with ice and strain over fresh ice in a double old fashioned glass.
Garnish with a peach wedge or a lemon wheel.
*clove infused simple syrup
2 c. refined sugar
2 c. water
1.5 oz. whole cloves
Bring water to boil.
Take off heat and drop in cloves. Allow to sit for 15 minutes.
Add sugar and stir until sugar is dissolved. Allow to cool to room temperature.
Strain out cloves. Bottle, label and date. Keep refrigerated.
Baileys Strawberries & Cream Milkshake
Baileys Strawberries & Cream 2 Scoops Vanilla Ice Cream
1 Cup Milk
1/2 Cup Frozen Strawberries
Whipped Cream (optional)
Strawberry Sauce (optional)
Fresh Strawberries (optional)
In a blender, combine all ingredients and blend until smooth.
Top with whipped cream, strawberry sauce, and fresh strawberries. Enjoy!
Created by Mixologist Ben Scorah
1 1/2 oz.
Tequila Don Julio Blanco 6 oz. Fresh Pressed Watermelon Juice (seasoned with Black Pepper)
1/2 oz. Fresh Lemon Juice
Add the Tequila Don Julio Blanco, seasoned watermelon juice and lemon juice to a cocktail shaker.
Add ice to the cocktail shaker.
Shake vigorously for 15 seconds.
Strain the drink over fresh ice into a rocks glass.
Brockmans Negroni Blanco
1 ¼ oz.
Brockmans Gin 1 ¼ oz. Luxardo Bitter Bianco
¾ oz. Grapefruit juice
¾ Soda water
Grapefruit wedge to garnish
Fill a tumbler glass with ice cubes.
Add gin and bitter bianco.
Top with grapefruit juice and soda water.
Give the glass a gentle stir and garnish with a thin wedge of pink grapefruit.
Bitter Pink Peach
SVEDKA Peach 1 part Campari
¾ part fresh lemon juice
½ part simple syrup
Muddle grapes in a cocktail shaker, add remaining ingredients, and shake well.
Strain into a rocks glass over ice.
Garnish with grapes.
Coco Fizzy Paloma
1.5 oz tequila bianco
Vita Coco Sparkling Grapefruit 1/2 oz fresh lime juice
1 oz simple syrup
1 large ice cube
Large grapefruit wheel on a chili-sugar-salt rim
Combine all ingredients in glass, garnish and enjoy.
2 parts Prosecco
Aperol 1 dash of soda water
Garnished with basil and grilled pineapple
In a glass full of ice, Combine Prosecco followed by Aperol in equal parts.
Add a splash of soda.
Garnish with basil and grilled pineapple
Combine Reserva Torrontes and Limoncello in cocktail glass with ice
Stir to chill and combine ingredients
Top with ginger ale
Garnish & Enjoy!
Pour Chambord into flute glass
Top with sparkling wine
Finish with a raspberry garnish.
Sparkle Me Pink
1 ½ oz whiskey
2 oz blood orange juice
½ oz lemon juice
½ oz agave nectar
2 dashes orange bitters
Pink Grapefruit Sparkling Ice Sprig of thyme, for garnish
Fill a cocktail shaker with ice. Add the whiskey, blood orange juice, lemon juice, agave nectar, and bitters.
Shake until chilled.
Strain and pour into a cocktail glass filled with fresh ice and top with Pink Grapefruit Sparkling Ice.
Garnish with a thyme sprig and serve.
BANANA BOULEVARDIER SLUSHIE
Mix all ingredients together.
Pour over crushed ice into a Collins glass or your favorite Tiki mug.
Serve with banana slices and orange wedges.
Lavender Lemonade Port Cocktail
by Christiann Koepke
2 ½ oz.
Fonseca Siroco Dry White Port 1 oz. sparkling lemonade
1 ¼ oz. lavender simple syrup
Edible flowers or fresh mint (optional garnish)
For the syrup:
1 cup water
1 cup sugar
2 tablespoons dried lavender blossoms
Directions: For the syrup
Combine water, sugar, and lavender blossoms in a small saucepan.
Bring to a boil, stirring until sugar dissolves. Simmer on low heat for 1 minute.
Remove from heat and let syrup steep, about 30 minutes.
Strain syrup through mesh strainer into jar. Let cool. Store in fridge for up to 2 weeks.
Directions: For the cocktail
Cut ½ lemon into wedges. Slice remaining half for garnish.
In the bottom of a cocktail shaker, crush using muddler.
Add Fonseca Siroco dry white port and simple syrup.
Add ice and cover with cocktail topper.
Shake well. Pour into glass. Garnish (optional). Enjoy!
Top off with lemonade. Garnish with lemon and/or mint.
MEXICAN MUAY THAI
Build ingredients in a shaker, shake and strain into a tall glass over crushed ice.
Garnish with a mint bouquet and lime wedge dusted with nutmeg.