Cheers to the unofficial end to summer.
There's still time to get in a few last summer-inspired sips before the season ends. These chilly, boozy treats will send your summer out with a bang, and they'll look good in your Instagrams, to boot.
Watermelon Crush
Ingredients:
2 oz Ménage à Trois Vodka
3-4 pieces watermelon
.5 oz Hibiscus Syrup*
.75 oz lime juice
.5 oz coconut water
Instructions:
Muddle watermelon and combine all ingredients in a shaker tin. Add ice, shake, and strain into a glass. Garnish with a thin watermelon slice.
*Hibiscus Syrup: Add one hibiscus tea bag to boiling water. Once tea has steeped, add in equal parts white sugar to the tea and stir to dissolve.
By Pamela Wizniter of Seamstress in New York City.
Peche-y Keen
Ingredients:
2 oz Knappogue 12 Year Irish Whiskey
.75 oz Bianco/blanc vermouth (Dolin or Contratto preferred)
.75 oz Fresh lemon juice
.5 oz Simple syrup (1:1)
.25 oz Creme de Peche (Giffard preferred)
1 oz Club soda
Instructions:
Pour all ingredients (minus club soda) into an ice-filled co*cktail shaker and shake until well-combined strain into a highball/collins glass. Top with club soda and garnish with lemon wheel.
Created by Joaquín Simó for Castle Brands
Strawberry Slushi Martini
Ingredients
2 oz Crystal Head Vodka
1 oz Fresh Lime Juice
.25 oz Agave Syrup
5-6 Frozen Strawberries
Mint
Instructions
Combine vodka, lime juice, agave syrup and frozen strawberries into a blender. Pulse until it forms a puree. Add ice and pulse until the puree is a slushy. Pour into a martini glass with a sugar rim. Garnish with a fresh strawberry, fresh mint and lime wheel.
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Watermelon Sling
Ingredients:
1.5 oz Troy and Sons White Whiskey
1.25 oz watermelon juice
.5 oz simple syrup
.5 oz lemon juice
.5 oz Aperol
1 rosemary sprig
Lemon Wheel
Soda water to top
Instructions:
Combine all ingredients in a shaker with ice, shake, and strain into a glass filled with fresh ice. Top off with soda water. Garnish with a lemon wheel and rosemary sprig
From Yardbird Southern Table & Bar in Las Vegas.
Grey Goose Le Grand Fizz
Ingredients:
1.5 oz Grey Goose Vodka
1 oz St-Germain Elderflower Liqueur
½ oz freshly squeezed lime (approx. half a lime)
3 lime wedges
2 parts chilled soda water
Instructions:
Build in an oversized cabernet wine glass with lots of ice.
Add Grey Goose Vodka and St-Germain. Then squeeze fresh lime and discard. Top with chilled soda water. Stir and garnish with fresh lime wedges and a Grey Goose stirrer.
Mahalo Mai Tai
Ingredients:
1 oz Plantation 3 Stars Rum
1 oz Giffard Triple Sec
1 oz Demerara Syrup
1 oz Orange Juice
1 oz Pineapple Juice
.5 oz Lime Juice
1 oz Coruba Dark Rum
Instructions:
Fill 16 oz glass with crushed ice. Combine cubed ice, and all ingredients except for dark rum. Shake for 8-10 seconds. Double strain into the prepared glass. Top glass off with dark rum. Place orange wheel on rim and garnish with pineapple leaf
From Mahalo in Chicago, IL.
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The Jojo
Ingredients:
1 Strawberry
2 oz ELYX Vodka
.25 oz St.Germain
.5 oz lemon juice
.75 oz Simple Syrup
Instructions
Muddle strawberry. Add remaining ingredients. Shake with iced and strain into a coupe glass. Top with Prosecco. Garnish with strawberry.
From h.wood group's SHOREbar in Santa Monica, California.
Forty Love
Ingredients:
1.5 oz Passoa Passion Fruit
1 oz fresh sour mix
2 oz Moet Ice Rose
1 oz fresh orange juice
6 fresh berries
Instructions:
Quicky muddle berries into a co*cktail glass. Add remaining ingredients and ice. Stir to combine. Garnish with an edible orchid.
From the Aquatic Club at The Palazzo Las Vegas in Las Vegas.
Cloud 9
Ingredients:
2 oz gin
3 oz soursop (guanabana) juice
1 oz coconut-infused syrup*
1 oz lime juice
Instructions:
Combine ingredients into a shaker over ice. Shake vigorously and strain over new ice. Garnish with fresh grated nutmeg and mint.
*Coconut-infused syrup: Place equal parts sugar and water in a pot. Add a generous amount of fresh grated coconut and a splash of coconut oil. Boil for five minutes and steep overnight.
By Derrick Blackmon of Baha Mar in Nassau, Bahamas.
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Pinky Groove
Ingredients:
4 oz Absolut Elyx
1 oz watermelon juice
5 oz apple juice
2 oz lemongrass infusion
1.5 oz rose syrup
Instructions:
Shake ingredients with ice in a shaker and serve in a highball glass.
From The Beach Bar at Le Guanahani in St. Barth
The Monarch
Ingredients:
1.5 oz Hennessy Black
.25 oz Ancho Reyes chili Liqueur
.25 oz Grand Marnier
.25 oz simple syrup
.5 oz Fresh Lime juice
1 egg white
2 dashes chocolate bitters
Instructions:
Add all ingredients to a shaker tin with ice, shake to chill, strain into a coupe glass and spray stencil image over the foam on top.
Created by Hennessy
Chili Chili Bang Bang
Ingredients:
5 oz Jalapeno infused Tequila
3 oz Passoa (passion fruit liqueur)
2 oz Lemon Juice
1 oz simple syrup
Instructions:
Combine all ingredients into co*cktail shaker. Shake, then strain over ice and garnish with a chili pepper.
From Rock Bar at Eden Rock in St. Barths
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Cave Creek
Ingredients:
1.25 oz Mister Katz’s Rock & Rye
1 oz Glenlivet 12-Year Scotch Whisky
.75 oz fresh lemon juice
.5 oz grenadine
.25 oz Campari
Instructions:
Add all ingredients to a shaker and shake over ice. Strain into highball glass over fresh ice.
From The Shanty at New York Distilling Company in Brooklyn, NY.
Frosé Vosé
Ingredients:
1.5 parts Three Olives Rosé Vodka
.75 parts lemon juice
.75 parts grapefruit juice
.75 parts raspberry or simple syrup
.75 parts dry vermouth
Ice
Instructions:
Combine all ingredients and one cup of ice in blender. Blend and garnish.
Four Roses Summer Sour
Ingredients
1.5 oz Four Roses Small Batch Select
1 oz sour mix
1 oz water
Club soda
co*cktail cherry
Instructions
Combine bourbon, water and sour mix into a glass and stir. Top with a splash of club soda and a cherry.
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Gins & Roses
Ingredients:
.5 oz lemon juice
.5 oz Rose & peppercorn infused syrup
.5 oz Aperol
1.5 oz Tanqueray gin
Instructions:
Combine all ingredients into a shaker. Shake vigorously. Double strain into a rocks glass with cubed ice. Garnish with a rose bud and lemon slice.
Created by Nickel & Diner in NYC
Peach and Orange Paloma
Ingredients:
.5 teaspoon grated orange zest
.25 cup kosher salt
2 tablespoons sugar
3 tablespoons fresh lime juice
2 cups fresh orange juice
1 ripe peach, pitted and coarsely chopped
8 ounces silver tequila
Club soda
Instructions:
In a small bowl, combine the orange zest, salt, and sugar. Using your fingers, work the zest into the salt and sugar until the mixture is fragrant. Rim four glasses with salt mixture and set aside.
In a blender, combine the lime juice, the orange juice, and the peach chunks and blend. Strain through a fine-mesh strainer. Fill each of the prepared glasses with ice. Pour 2 ounces of tequila into each glass. Top with .5 cup of the juice mixture. Top with club soda, and stir. Garnish with fruit slices, and serve.
From Over Easy by Joy Wilson; published by Clarkson Potter.
#FroGroni
Ingredients:
.75 oz Campari
2 oz Bulldog Gin
.75 oz Cinzano 175
2 oz lemon juice
1.25 oz simple syrup
2 whole Strawberries
Instructions:
Remove the stops of the strawberries. Place all ingredients into a blender with 1.5 cups of ice and blend until smooth Pour into a tall glass and garnish with a strawberry and orange twist.
By Julie Reiner of Clover Club in New York City.
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Summertime Spice
Ingredients:
1.5 oz Casamigos blanco tequila
.75 oz Ancho Reyes
.75 oz lemon juice
.25 oz agave syrup
Instructions:
Add all ingredients into shaker. Shake with ice and strain into rocks glass over fresh ice. Garnish with lemon twist.
From The Campbell in New York City.
The Collins
Ingredients:
1.5oz Aylesbury Duck Vodka
.5 Chareau
2oz Watermelon juice
.25 simple syrup
.25 lemon
Club soda
Instructions:
Combine the first 5 ingredients and our into Collins glass. Top off with club soda and garnish with watermelon and mint.
Created by The Fat Radish in NYC
Lauren Hubbard
Writer
Lauren Hubbard is a freelance writer and Town & Country contributor who covers beauty, shopping, entertainment, travel, home decor, wine, and co*cktails.
