The official start of summer is Tuesday, June 21, but your bar has most likely already transitioned to refreshing sippers and summer flavors. If you need more inspiration for those summer cocktail menus, check out the recipes below!
Franny & Joe
Ingredients:
1 ½ Parts Frangelico
1 ½ Parts Cold Brew Coffee
½ Parts Simple Syrup
2 Dashes of Bitters
Directions:
Add all ingredients to stirring glass. Stir. Pour contents into a coupe glass. Garnish with an expressed orange peel OR add all ingredients to stirring glass. Stir. Pour contents over ice in stemless wine glass. Add creamer as desired.
Recipe by Otis Florence.
Garage Daisy
1 oz Village Gin
1 oz clementine liqueur
½ oz lemon juice
¼ oz agave nectar
1 dash cherry bitters
4 oz sparkling water
Directions:
Combine Gin, Clementine, lemon, agave, and bitters into metal shaker with ice. Shake thoroughly, then strain into Collins glass filled with fresh ice. Top with sparkling water. Garnish with cherry and candied hibiscus.
Recipe by Bennington, VT’s Village Garage.
Lost In Barcelona
Ingredients: 
5cl Latin Spice Gin
2 cc Organic Pear jam
3 cl of lime juice
7 leaves of basil
Dash Egg white
Garnish: 3 Fine Slice of Pear and sprout of Fresh Basil
Directions:
Shake all ingredients and strain into a glass filled with rocks. Garnish with pear slices and fresh basil.
Recipe by Latin Gin.
Gin & Moose Tonic
Tonic Recipe:
1/4 cup cinchona bark
1/4 cup citric acid
3 limes zested
3 lemons zested
3 oranges zested
3 stalks lemongrass chopped
1 tsp all spice
4 whole green cardamon pods
pinch of salt
Let these ingredients seep for three days and then filter through chinois. Combine with a simple syrup of 3 cups sugar and 2 cups of hot water.
To make the drink:
2 oz Great Grey Gin
1.5 oz Tonic Syrup
Top with Soda Water
Directions:
Garnish with a lime and a sprig of lavender.
Recipe by Mangy Moose Bar in Jackson, WY.
Minty Co-La La
Ingredients:
3/4 oz Bailey Colada Irish Cream Liqueur
3/4 oz Captain Morgan Original Spiced Rum
1/2 oz Puerto Rican Rum
1/2 oz Fresh Lime Juice
1/2 oz Simple Syrup
Mint Sprig
Two Cucumber Rounds
Preparation: Add all ingredients into a cocktail shaker with ice; shake until chilled. Strain into a colada glass over crushed ice. Garnish with Mr. Flower Fantastic’s marigold and mint pineapple floral garnish.
Recipe courtesy of Baileys.
Jupiter Jazz
Ingredients:
1.25 oz Iichiko Saiten
0.75 oz Bermutto Yuzu Vermouth
0.75 oz Lemon Juice
0.5 oz Coco Lopez
0.5 oz Penicillin Syrup
Directions:
Whip. Add to a tulip glass with pebble ice. Garnish with a lemon wheel / cracked black pepper.
Recipe by Anna Van Daalwyk, Death & Co Denver. Photo credit: Shawn Campbell.
Broken Club
Ingredients:
2 oz Broken Shed Vodka
1 oz kiwi puree-infused syrup
1 oz fresh lemon juice
1 egg white
Garnish: grated salt-cured egg yolk
Directions:
Dry shake all the ingredients, then shake again with ice. Double strain into a coupe, and garnish with grated salt-cured egg yolk.
Recipe by Broken Shed Vodka.
Lemon Drop
Ingredients:
2 parts SMOKE LAB CLASSIC Vodka
1 part fresh lemon juice
½ part lime cordial
Lemon spiral
Directions:
Combine the first three ingredients in a shaker with ice. Mix well and strain into an elegant coupe glass. Garnish with a lemon spiral.
Recipe by SMOKE LAB VODKA.
Latin Kiss
Ingredients: 
5cl Latin Lover Strawberry and Rose Flavored Gin
3 cl Elderflower Liquor
8 raspberries
2 cl Lime juice
Dash of Egg white
Garnish: Raspberry skewer with rosemary
Directions:
Shake all ingredients in shaker. Strain into a Nick & Nora glass.
Recipe by Latin Gin.
Cosmopolitan
Ingredients:
1 ½ parts SMOKE LAB CLASSIC Vodka
1 part Cointreau
1 ½ parts cranberry juice
½ part fresh lime juice
Orange spiral
Combine first four ingredients in a shaker with ice. Shake well and strain into a chilled martini glass. Garnish with an orange peel spiral.
Recipe by SMOKE LAB VODKA.
Passion Summer Spritz
Ingredients:
1 1/2 oz Premium Gin
3/4 oz Monin® Red Passion Fruit Syrup
1/2 oz Fresh Lime Juice
4 oz Club Soda
Garnish: mint sprig, passion fruit pulp
Directions:
Fill serving glass full of ice. Pour ingredients into serving glass in order listed. Add garnish and serve.
Recipe by Monin.
Cézanne Spritz
Ingredients:
1 ½ oz. Inspiro Tequila
¾ oz. St. Germain
½ oz. Fresh Lemon Juice
Top with grapefruit soda
Directions:
Add Inspiro Tequila, St. Germain and lemon juice into a glass filled with ice.
Top with grapefruit soda and garnish with grapefruit slice and a sprinkle of brown sugar.
Recipe by Inspiro Tequila.
Good Intentions
Ingredients:
2oz Ketel One Botanicals (choice of grapefruit & rose, peach & orange blossom, or cucumber & mint)
.5oz Strawberry Sherbet
.5oz St. Germain
.5oz Basil Infused Aloe Liqueur
.5oz Fino Sherry
.5oz Lemon
Directions:
Shaken and Garnished with housemade fruit leather (made from food scraps generated in production of cocktail)
Recipe by VASO.
This Sailor is Smooth
Ingredients:
2 ounces Faraday Rum
1 ounce fresh squeezed lime juice
.75 ounce house made almond orgeat (recipe below)
.75 ounce basil vanilla light syrup (recipe below)
1 egg white
Orgeat Recipe
3.5 cups almonds or a nut of your choice
8 cups of cold water
3.5 cups sugar
2 teaspoons orange blossom water (optional, not used for this cocktail)
Cover almonds in 4 cups of water, let sit for 30 minutes, drain. Put almonds in a food processor until fully blitzed. Transfer back into soaking container, cover in remaining 4 cups of cold water, sit for 1 hour. Strain through a fine mesh strainer covered in cheese cloth
Let strain though for 15 minutes, squeeze out remaining liquid. Put liquid in saucepan over LOW heat. SLOWLY add sugar until fully dissolved, remove from heat. Add orange blossom water, optional. Put into your desired container. Will keep for up to two weeks
Vanilla Basil Syrup
1 loose cup basil leaves
2.5 cups hot water
1.5 cups sugar
1/2 teaspoon vanilla bean
**adding more water and less sugar makes this a light syrup, rather than the typical equal parts recipe
Put basil leaves into mason jar, pour hot water on top Let sit for 10 minutes (no longer or it will turn acrid). Strain out basil, add sugar and vanilla, stir. Cover mason jar, will keep for up to two weeks.
Cocktail Recipe
Add all of the ingredients together into a shaker. Shake without ice for 30 seconds. Add ice, shake for an additional 30 seconds. Double strain into a large coupe. Garnish with a basil leaf (don’t forget to slap it first!).
