Over 20 end of summer cocktails to try out this month

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!

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End of summer cocktails
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End of summer cocktails

The Adult Lemonade

Ingredients:

Directions:

  1. Combine all ingredients and garnish with lemon peel and mint

The Original Margarita

Ingredients:

  • Cointreau – 1 oz.
  • Blanco Tequila – 2 oz.
  • Fresh Lime Juice – 1 oz.

Directions:

  1. Combine all ingredients in a shaker, add ice
  2. Shake and strain over ice in rocks glass
  3. Garnish with lime wheel

Citrus Pomegranate Prosecco Punch

Ingredients:

  • ½ part orange juice
  • ½ part pink grapefruit juice
  • ¼ part pomegranate juice
  • 1 part Ruffino Prosecco, well chilled
  • Slices of assorted citrus and pomegranate seeds, to garnish

Directions:

  1. In a large pitcher or punch bowl with plenty of ice combine the fruit juices.
  2. Pour the Ruffino Prosecco over top. Garnish generously with sliced citrus and pomegranate seeds.
  3. 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

  • 2 Parts Absolut Grapefruit
  • 2 Parts Grapefruit Juice
  • ½ Part Lime Juice
  • 1 Part Soda Water
  1. Shake all ingredients, except soda water. Pour shaker contents into highball glass with salted rim.
  2. Top-up with soda water.
  3. Garnish with grapefruit wedge.

Casa Noble

Ingredients:

  • 1.5 oz Casa Noble Crystal Tequila
  • 0.5 oz lime juice
  • 1 oz pineapple juice
  • 0.75 oz simple syrup
  • Soda water
  • Dash bitters
  • Pineapple wedge

Directions:

  1. Place Casa Noble, lime juice, pineapple juice, and simple syrup into shaker with ice.
  2. Shake until chilled.
  3. Strain into glass; top with soda and bitters.
  4. Garnish with pineapple wedge.

Champagne, Ginger Beer Punch

Ingredients:

Directions:

  1. In a glass with ice, combine the listed ingredients.
  2. Stir and add pomegranate seeds, as desired.
  3. Garnish with a mint leaf and enjoy!

Backyard Lemonade

Ingredients:

  • 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

Directions:

  1. Combine all ingredients in cocktail shaker
  2. Add ice and shake
  3. Strain into a Rocks Glass
  4. Garnish with mint leaves or halved strawberry

WTRMLN Cherry Spritz

Ingredients:

  • 6 oz. WTRMLN WTR Tart Cherry
  • 2 oz. sparkling water
  • 3 oz. Bourbon
  • 4 oz. cherries, muddled
  • ½ oz. lime juice
  • 1 dash simple syrup
  • Ice

Directions:

  1. Add ice, bourbon, lime juice, simple syrup, and WTRMLN WTR Tart Cherry to a cocktail shaker and shake well.
  2. Pour contents into a chilled cup with additional ice.
  3. Add muddled cherries and top with sparkling water.
  4. Enjoy in the fresh air with friends.

JAJARITA 

Ingredients:

  • 1.50 oz 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

Directions:

  1. Add 125 g of hibiscus, 2 cups of sugar, and 2 cups of water in a pot and heat to boiling point.
  2. Once boiled, let the solution simmer for 20 min.
  3. Strain out the leaves.
  4. Infuse the triple-sec with jasmine green tea for 20 mins, using 2 tea bags per pint.
  5. 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.
  6. Strain out flowers.
  7. Mix infusions with JAJA Reposado tequila in a shaker. Add ice, pour over glass.
  8. Garnish drink with star anise and jasmine buds. Enjoy!

Aviation Spiked Fruit Punch

Ingredients (serves 8)

  • 12 oz 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
  • 6 oz SodaStream sparkling water

Directions:

  1. In a large mixing bowl, add spirits & mixers (through strawberry jam syrup)
  2. Cover and cool
  3. When ready to serve, add sparkling apple cider, sparkling water, ice and stir
  4. Garnish with sliced strawberries and orange wheels
  5. *To make organic strawberry jam syrup; combine 2 oz jam with 2 oz heated water and stir until jam is dissolved, let cool

Coffee Martini

  • .5oz Koskenkorva Vodka
  • .5 oz Homemade Recycled Coffee Liqueur
  • .2 oz. Brown Sugar Simple Syrup

Directions:

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

Ingredients:

Directions:

  1. Muddle blueberries and blackberries in shaker. A
  2. Add vodka and shake.
  3. Fill Moscow mule mug with ice.
  4. Pour in muddled berries and vodka and fill with Brooklyn Crafted (roughly 6oz).
  5. Garnish with blueberries and blackberries.

Purity Berry

Ingredients:

  • 3 parts Purity Vodka
  • 1 cup mixed berries
  • 1 long piece of lemon zest
  • 4 parts distilled water

Directions

  1. Combine the ingredients in a glass pitcher and let sit, refrigerated, for at least 4 hours – or preferably overnight, before serving.
  2. Serve the vodka mixed with the berry water either shaken or served strained or combined over ice.

Anejo Old Fashioned 

Ingredients:

  • 2 oz. Avion Anejo
  • 1 barspoon full of Agave nectar 
  • 2 dashes of Orange Bitters 
  • 1 dash of Angostura bitters 

Directions:

  1. 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

Ingredients:

  • 5 oz of Stella Artois Cidre
  • 1.5 oz Aperol
  • .5 oz Orange Liqueur 
  • 1 oz Grapefruit Juice
  • Grapefruit Twist  

Directions:

  1. Build ingredients in a Cidre wine glass with ice, stir.
  2. Garnish with a grapefruit twist, sip slowly, and enjoy.

Pear Mojito

Ingredients:

  • Mount Gay Black Barrel – 1.5 oz.
  • Lime Juice – .75 oz.
  • Simple Syrup – .75 oz.
  • Ambient Pear Puree – 1 oz.
  • Fresh Mint Leaves
  • Club Soda

Directions:

  1. In a highball glass, lightly press on pint leaves with muddler
  2. Add rest of the ingredients except club soda
  3. Add ice and transfer to a shaker and shake
  4. Add club soda and pour back in highball glass
  5. Garnish with mint leaves

Hinterland Punch (Serves 6-8)

Created by Josh Mazza

Ingredients:

  • 12oz Jägermeister
  • 5oz Grenadine
  • 10oz Ruby Red Grapefruit
  • 20oz Roobis tea
  • 1 Bottle (26oz) Sparkling Rosé
  • 8oz raspberries
  • 8oz strawberries

Directions:

  1. Add edible flowers to tea and freeze in a bread pan.
  2. Combine other ingredients in a punch bowl.
  3. Add frozen tea/flowers. 
  4. Cut berries and add into punch.

Astral Paloma

Ingredients:

  • 2 oz. Astral Tequila
  • ¾ oz. grapefruit juice
  • ¾ oz. sage syrup
  • ½ oz. lime juice
  • Top with SodaStream sparkling water  

Directions:

  1. Add all ingredients except sparkling water into a shaker tin.
  2. Shake vigorously for 10 seconds.  
  3. Strain into a Collins glass over fresh ice.
  4. Garnish with a grapefruit wedge seasoned with salt.
  5. **Sage simple syrup- 1 cup sage leaves, 3cups of water, 3cups of sugar. Bring to a boil, reduce to simmer until it thickens.

Cazadores Margarita

Crafted by Manny Hinojosa, Global Brand Ambassador, CAZADORES

Ingredients:

  • 1 ½ oz. Tequila CAZADORES Blanco
  • ½ oz. Premium Triple Sec
  • ½ Agave Nectar
  • 1 oz. Lime

Directions:

  1. In a cocktail shaker with ice combine all the ingredients, shake and serve over the rocks in glass.
  2. Garnish with lime and salt optional

Ponche Mexa

By Jaime Salas, National Milagro Tequila Ambassador

Ingredients:

  • 1 Part 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

Directions:

  1. Combine all ingredients except soda and stir to mix well.
  2. Top with soda and garnish with lime wheels and edible flowers.

Fresh Cranberry Cosmopolitan
By Russell Davis of Academia (Austin, TX)

Ingredients

  • 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 

Directions:

  1. In a mixing tin, combine all of the ingredients, add ice, and then shake vigorously until properly diluted.
  2. Next, strain the cocktail using a Hawthorne and fine mesh strainer into a coupe glass.
  3. Finally, take a channel knife and cut a horsetail garnish from a fresh lemon, incorporate the lemon oil over the cocktail.
  4. 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

Ingredients:

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

Directions:

  1. Add all ingredients, save Ginger Ale, to a mixing tin.
  2. Shake with ice and strain over fresh ice in a double old fashioned glass.
  3. 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 
  1. Bring water to boil.
  2. Take off heat and drop in cloves. Allow to sit for 15 minutes.
  3. Add sugar and stir until sugar is dissolved. Allow to cool to room temperature.
  4. Strain out cloves. Bottle, label and date. Keep refrigerated. 

Baileys Strawberries & Cream Milkshake

Ingredients:

  • 4 oz. 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)

Directions:

  1. In a blender, combine all ingredients and blend until smooth.
  2. Top with whipped cream, strawberry sauce, and fresh strawberries. Enjoy!

Sandia Rocas
Created by Mixologist Ben Scorah

Ingredients:

  • 1 1/2 oz. Tequila Don Julio Blanco
  • 6 oz. Fresh Pressed Watermelon Juice (seasoned with Black Pepper)
  • 1/2 oz. Fresh Lemon Juice

Directions:

  1.  Add the Tequila Don Julio Blanco, seasoned watermelon juice and lemon juice to a cocktail shaker.
  2. Add ice to the cocktail shaker.
  3. Shake vigorously for 15 seconds.
  4. Strain the drink over fresh ice into a rocks glass.

Brockmans Negroni Blanco

Ingredients:

  • 1 ¼ oz. Brockmans Gin
  • 1 ¼ oz. Luxardo Bitter Bianco
  • ¾ oz. Grapefruit juice
  • ¾ Soda water
  • Grapefruit wedge to garnish

Directions:

  1. Fill a tumbler glass with ice cubes.
  2. Add gin and bitter bianco.
  3. Top with grapefruit juice and soda water.
  4. Give the glass a gentle stir and garnish with a thin wedge of pink grapefruit.

Bitter Pink Peach

Ingredients:

  • 1½ parts SVEDKA Peach
  • 1 part Campari
  • ¾ part fresh lemon juice
  • ½ part simple syrup
  • 3 grapes

Directions:

  1. Muddle grapes in a cocktail shaker, add remaining ingredients, and shake well.
  2. Strain into a rocks glass over ice.
  3. Garnish with grapes.

Coco Fizzy Paloma

Ingredients:

  • 1.5 oz tequila bianco
  • 1/2 can 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

Directions:

Combine all ingredients in glass, garnish and enjoy.

Aperol Spritz

Ingredients: 

  • 2 parts Prosecco
  • 2 parts Aperol
  • 1 dash of soda water
  • Garnished with basil and grilled pineapple

Directions:

  1. In a glass full of ice, Combine Prosecco followed by Aperol in equal parts.
  2. Add a splash of soda.
  3. Garnish with basil and grilled pineapple

Chichibirra

Ingredients:

Directions:

  1. Combine Reserva Torrontes and Limoncello in cocktail glass with ice
  2. Stir to chill and combine ingredients
  3. Top with ginger ale
  4. Garnish & Enjoy!

Chambord Royale

Ingredients:

Directions:

  1. Pour Chambord into flute glass
  2. Top with sparkling wine
  3. Finish with a raspberry garnish.

Sparkle Me Pink

Ingredients:

  • 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

Directions:

  1. Fill a cocktail shaker with ice. Add the whiskey, blood orange juice, lemon juice, agave nectar, and bitters.
  2. Shake until chilled.
  3. Strain and pour into a cocktail glass filled with fresh ice and top with Pink Grapefruit Sparkling Ice.
  4. Garnish with a thyme sprig and serve.

BANANA BOULEVARDIER SLUSHIE

Ingredients:

Directions:

  1. Mix all ingredients together.
  2. Pour over crushed ice into a Collins glass or your favorite Tiki mug.
  3. Serve with banana slices and orange wedges.

Lavender Lemonade Port Cocktail
by Christiann Koepke

Ingredients:

  • 1 Lemon
  • 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

  1. Combine water, sugar, and lavender blossoms in a small saucepan.
  2. Bring to a boil, stirring until sugar dissolves. Simmer on low heat for 1 minute.
  3. Remove from heat and let syrup steep, about 30 minutes.
  4. Strain syrup through mesh strainer into jar. Let cool. Store in fridge for up to 2 weeks.

Directions: For the cocktail

  1. Cut ½ lemon into wedges. Slice remaining half for garnish.
  2. In the bottom of a cocktail shaker, crush using muddler.
  3. Add Fonseca Siroco dry white port and simple syrup.
  4. Add ice and cover with cocktail topper.
  5. Shake well. Pour into glass. Garnish (optional). Enjoy!
  6. Top off with lemonade. Garnish with lemon and/or mint.

MEXICAN MUAY THAI  

Ingredients:

Directions:

  1. Build ingredients in a shaker, shake and strain into a tall glass over crushed ice.
  2. Garnish with a mint bouquet and lime wedge dusted with nutmeg.

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