Cool down your hot summer with our Golden Peach Slushy. Check out the recipe on this episode of
Cocktail of the Week! Servings: 8-10 Ingredients: 1 pint peach sorbet 1 bottle sparkling rosé or other sparkling variety fresh thyme for garnish gold leaf for garnish peach slices for garnish Instructions: Place one small scoop of sorbet into a champagne glass. Repeat 8-10 times. Pour sparkling wine over the sorbet until glass is full. Garnish with thyme, peach and gold leaf. Serve immediately.
Delicious brunch cocktails
Combine ingredients and serve in a rocks glass.
Brockmans Purple Spring
Add Brockmans and beetroot juice to a shaker with ice.
Shake and strain into a stemmed glass filled with ice. Top with Wild Berry Cider and give it a gentle stir.
Add all ingredients except the sparkling wine into a shaker.
Add ice and shake until chilled. Strain into a flute glass then top up with the sparkling wine and garnish with lemon twist.
Bless Your Heart
Created by Kristina Magro for Sportsman’s
Maker’s Mark® Bourbon 1 barspoon Bonne Maman® blueberry jam
2 large basil leaves
1 large basil sprig
1 dash Angostura bitters®
Secret Ingredient: Blueberry Jam
To prepare the mint julep mixture, muddle the bourbon, blueberry jam, and basil leaves.
Top with pebble ice and garnish with basil sprig and a dusting of powdered sugar.
For the final touch, add a dash of Angostura bitters on top of the sprig.
Espolòn Blanco ¾ Part Grand Marnier
1 part Fresh Lime Juice
½ part Agave Nectar
Shake over ice and strain into an Old Fashioned Glass. Garnish with a lime wedge
Cold Brew Cubana
Garnish with a dehydrated banana chip
Clicquot Rich Rosé + Grapefruit + Rosemary
Place 5 ice cubes in a large wine glass, add slices of grapefruit, top with Clicquot Rich Rosé, and finish with sprigs of fresh rosemary
Tequila Avion Watermelon Basil Punch
1 750ml bottle of
Avion Silver 1 - 2 pound baby seedless watermelon
¾ cups (or more if desired) sugar
2 cups basil leaves, leave a few extra for garnish
1 cup fresh lemon juice
Puree watermelon and sugar in a blender until smooth, add sugar until it is dissolved. Add two cups of basil and blend on low until the leaves are broken up.
Strain into a pitcher. Whisk in Avion Silver and lemon juice--taste and add more sugar if desired.
Chill until cold for at least an hour. Serve in ice-filled rocks glasses and garnish with basil sprils and lemon wheels
Crystal Head Vodka 2/5 oz freshly squeezed peach juice
1.4 oz. basil simple syrup
Fresh basil leaves
Pour all ingredients into a shaker filled with ice. Shake well then strain into a cocktail glass.
Garnish: basil leaf
5 BLACK PEPPERCORNS
In a balloon glass with ice, build 2 parts Monkey 47 Gin, top with Fever-Tree Indian Tonic.
Garnish with a squeeze of lemon, 5 black peppercorns, a sprig of rosemary and a twist of grapefruit.
STRAWBERRY MINT PINK LEMONADE PUNCH
Courtesy of Beautiful Booze
½ bottle of
Seagram’s Extra Smooth Vodka ¼ cup of mint syrup
2 cups of Pink Lemonade
½ cup of soda water
½ cup of chopped Strawberries
Garnish with lemon slices and springs of mint
Add all ingredients to a pitcher over ice
Stir then garnish with lemon slices and mint sprigs
RUFFINO TOP OF THE DAY
Build in a highball glass with ice.
Garnish with a skewer of orange and grapefruit wedges.
FACUNDO NEO Rum ¼ part Martini & Rossi Bianco Vermouth
¾ part Coconut Water Pea Flower Syrup
¾ part Fresh Lime Juice (on the side)
Coconut Water Pea Flower Syrup Method:
Bring 4 cups of coconut water to a boil. Add ½ cup butterfly pea flowers and 3 cups of white sugar, and stir gently to combine. Cover and set aside until cooled, then strain and use.
Combine and shake the ingredients with ice. Strain into a chilled coupe glass.
Serve with ¾ part cold lime juice on the side to pour into the cocktail. Garnish with a lemon peel.
SVEDKA SUNNY SUNDAY SMASH
Svedka Clementine 1 Part Elderflower Liqueur
1/2 Part Lemon Juice
4 Parts Soda Water
Combine ingredients except soda water into shaker tin. Fill with ice and shake. Pour into Collins glass over ice.
Top with soda water. Garnish with strawberry, mint and orange slices
Blue Moon Mist
1oz Lemon Juice
Blue Moon Orange garnish
Combine and enjoy
Buchanan’s Pineapple Cranberry
Combine Buchanan’s DeLuxe 12 Year Old Scotch Whisky, pineapple juice and cranberry juice. Serve over ice.
Garnish with pineapple slice and cherry.
Casamigos Blanco Tequila 1 oz. Peach Puree by PerfectPuree
2 Red Raspberries
Top off with Chilled Prosecco or Champagne
Combine all ingredients into a tin shaker, except Prosecco. Muddle fruit and add ice.
Shake vigorously for a few seconds and strain into champagne flute.
Top off with chilled prosecco or champagne. Garnish with 1 raspberry through a skewer.
Bourbon Peach Cooler
David Danielson, Executive Chef of Churchill Downs – Home of the Kentucky Derby
1 1/2 oz. bourbon
1/4 oz. peach schnapps
2 oz. peach nectar
1 oz. unsweetened iced tea
1 dash peach bitters (optional)
Peach slice, for garnish
In a shaker filled with ice, combine the bourbon, schnapps, peach nectar, iced tea, and bitters.
Shake the mixture vigorously and strain it into a tall glass with ice.
Garnish with the peach slice and serve.
Raspberry Rosé Frosé
Place all ingredients into a blender and blend until smooth.
Pour into wine glasses and garnish with lemon peel.
Barefoot Bubbly Prosecco Raspberries – fresh or frozen (lightly thawed)
¾ ounce raspberry liqueur
Pink dusting sugar
Rim champagne flute with sugar
Place several raspberries in champagne flute
Gently press to release fruit flavor
Drivel raspberry liqueur over the top
Top with Barefoot Prosecco
Rio Star Spritz
Crafted by Rebecca Burkart of Worcester’s Annex, Texas
Tequila Cazadores Blanco 3 parts St. Germain
1.5 parts Grapefruit Shrub*
1 part Fresh Lemon JuiceTop with equal parts Club Soda and
Sparkling Wine (~2 parts of each depending on the size of glass and ice)
Ingredients for Grapefruit Shrub: Combine 1 cup of turbinado sugar with the juice and peels of 1 Texas ruby red grapefruit and white wine vinegar to taste.
In a shaker tin, combine Tequila Cazadores, St-Germain, grapefruit shrub, and lemon juice.
Shake and strain into a wine glass over fresh cubed ice.
Top with club soda and sparkling wine. Garnish with a picked grapefruit peel "rose" after expressing oils.
Heart Like A Wheel
Espolòn .5 oz Aperol
.75 oz lemon
.5 oz orgeat (almond syrup)
.25 oz elderflower
2 dash orange bitters
Shake and serve in a coupe
Top with Prosecco and a lemon twist
The Botanist Gin 1oz. Cointreau
1oz. Fresh Squeezed Lemon Juice
6 Strips of Julienned Red Bell Pepper
3 Drops of Orange Bitters
In as shaker, muddle the red bell pepper, then add remaining ingredients. First, shake without ice and then add ice and shake again.
Double-strain into a coupe glass and garnish with a strip of julienned red bell pepper.
Ginger Mint Margarita
Cointreau 2oz. Blanco Tequila
.75oz. Fresh Lime Juice
2 slices Fresh Ginger Root
5 Mint leaves
Muddle the ginger and mint in the bottom of a shaker. A
dd the remaining ingredients with ice and shake. Fine strain over ice in a rocks glass. Garnish with a mint sprig.
Muddle together the pineapple, cilantro, simple syrup, and chili bitters in a tall cocktail shaker. Add the mezcal, tea, and ice and shake well.
Strain over shaved ice (ice pulverized in a strong blender or food processor) and serve snow cone style in a rocks glass. Garnished with cilantro.
(If you do not have shaved ice, you can serve on the rocks. Garnish with a Tanjin crusted rim)
RumHaven's "Haven on Earth" Cocktail
RumHaven 2 parts Pineapple Juice
2 parts Club Soda
Add ingredients into an ice-filled Collins glass.
Stir together to combine and chill.
Garnish with pineapple or mint.
Pink and Soda
Build ingredients in glass over cubed ice and gently stir to combine.
Le Grand Courtâge Blackberry French 75
½ cup Water
½ cup Sugar
¼ cup Fresh blackberries
1 oz Gin
1 tbsp Fresh lemon juice
Le Grand Courtâge Blanc de Blancs Brut Fresh blackberries and lemon rind for garnish
In a small pan, add the water, sugar, and blackberries. Simmer for 5 minutes, stirring and then strain into a heatproof container like a mason jar.
Set aside until cool and then chill in the refrigerator until ready to use.
Fill a cocktail shaker with ice and add 2 tbsp of the blackberry simple syrup, 1 oz gin, 1 tbsp fresh lemon juice and then shake vigorously.
Strain into a cocktail glass and then top with about 2 oz of Blanc de Blancs Brut.
Garnish with a lemon rind and fresh blackberry if desired.
Orchard Rosé Refresher
Angry Orchard Rosé Cider 0.75 oz Citrus Vodka
0.5 oz Cointreau
0.75 oz Cranberry Juice
0.5 oz Simple Syrup
0.25 oz Lime Juice
Build in a hurricane glass with ice and top with Cider.
Garnish with an orange twist.
Lemon SOURS Spritz
HI-CHEW™ Lemon Sours Infused Elderflower Liqueur .5 oz. lemon juice
.5 oz. simple syrup
Shake the liqueur, juice, and syrup with ice in a cocktail shaker, strain into a chilled coupe, top with sparkling wine.
Garnish with lemon twist.
Cape Mentelle Rosé 1 oz Limoncello
1/2 oz watermelon juice
1/z oz simple syrup
2 fresh strawberries
Combine the ingredients in a blender with one cup of ice and blend until smooth
Pour into a large martini coupe
Garnish with a mint spring and strawberries for that perfect summer vibe!
The Finnish Line
1 ¼ oz.
Finlandia Grapefruit Vodka 4 oz. Sparkling Grapefruit Water
Combine ingredients over crushed ice.
Garnish with a grapefruit slice.
Build in a glass with ice
Garnish with lemon wheel
Milagro Silver 2 parts Tepache
¼ part Agave Nectar
¼ part Yuzu Juice
Build in a highball or Collins glass and top with three “spears” arranged to look like an agave plant.
¾ oz Bourbon
3 oz Pure Leaf Cherry Hibiscus Herbal Tea
½ oz Vanilla Liqueur
½ oz Grapefruit Liqueur
3 dashes Grapefruit Bitters
1 dash Vanilla Extract
½ oz Lime Juice
1/4 oz liquid from Maraschino Cherries (optional)
Combine all ingredients except for the soda water and shake well. Strain over ice into a mason jar. Top with soda water and garnish with a Maraschino Cherry.
2-3 oz. blackberrybubly
6 fresh blackberries
2 fresh basil leaves
1 oz. gin
½ oz. blackberry liquer
½ oz maple syrup
fresh blackberries, garnish
Muddle blackberries, basil, blackberry liqueur, maple syrup and lemon juice in the bottom of a mixing tin. Add gin and ice. Shake until chilled. Double strain into a wine glass. Add ice and top with blackberry Bubly. Garnish with fresh blackberries and a fresh basil leaf.