Beat the Heat with These Summer Cocktail Recipes

The temperatures have been creeping up, and chances are your bar customers are looking for something refreshing, light, and summery. We’re collected some summer cocktail recipes perfect to add to your mid-summer cocktail menus—we’ve even included a recipe for boozy ice cream!

Strawberry Slushi Martini

Ingredients:summer cocktail recipe
2 oz. Crystal Head Vodka
1 oz. Fresh Lime Juice
¼ oz. Agave Syrup
5-6 Frozen Strawberries

Combine Crystal Head 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.

Recipe courtesy of Crystal Head Vodka.


Salted Banana Daiquiri (non-alcoholic)

Ingredients:summer cocktail recipe
2 oz Ritual Rum Alternative
3/4 oz lime juice
3/4 oz banana syrup
Pinch of salt
Banana slice for garnish

Combine the ingredients in a shaker with ice and shake well. Double strain into a chilled couple. Top with a pinch of salt and add garnish.

Photo and recipe courtesy of Ritual Zero Proof.


Wilde Ride

Ingredients:summer cocktail recipe
1.5 Wilde Irish Gin
.75 Lillet Blanc
.75 Aperol
Absinthe glass rinse
Orange Peel Garnish

Rinse a glass with absinthe. Mix rest of ingredients in shaker. Strain into a glass. Garnish with orange peel.

Recipe by Wilde Irish Gin.

Drunken Monkey

Ingredients:summer cocktail recipe
2 oz Yobo Soju
1.5 oz Red Monkey Makgeolli
0.5 oz Lychee liqueur
0.5 oz Peach Schnapps
0.5 oz Triple Sec
Top with tonic water
Garnish: Dehydrated lemon, raisin and ginger candy

Add all ingredients to a cocktail shaker with ice, shake and strain into a copper mug. Garnish with dehydrated lemon, raisin, and ginger candy.

Recipe from Yoon Haeundae Galbi.


Village Bramble

Ingredients:summer cocktail recipe
2 oz village bourbon
.75 oz blackberry puree
.75 oz lemon juice

Shake, strain over rocks, blackberry garnish.

Recipe by the Village Garage in Bennington, VT.




Southern Bella

Ingredients:summer cocktail recipe
2 oz hibiscus kiss infused Uncle Nearest 1884 Small Batch Whiskey*
1 oz fresh-squeezed lime juice
1 oz Crockett Desert Gold Mesquite Honey Syrup**
1 oz egg white
3 dashes of Fee Brothers rhubarb bitters

For the Hibiscus Kiss infused Uncle Nearest 1884 Small Batch Whiskey, combine one bottle
of Uncle Nearest 1884 Small Batch Whiskey with 2oz of Loose Leaf Tea Market’s Hibiscus Kiss blend. Steep at room temperature until a dark pomegranate juice color is achieved. Once the whiskey is done steeping, strain out any remaining tea.

For the Crockett Desert Gold Mesquite Honey Syrup, combine equal parts hot honey and water. Stir to combine. Allow to cool before use.

For the cocktail, add 2 oz Hibiscus Kiss infused Uncle Nearest 1884 Small Batch Whiskey, plus all other ingredients to your cocktail shaker. Begin with a dry shake (without ice), followed by your wet shake (with ice) for 8-10 seconds. Double strain into a coupe glass. Garnish with a pinch of dry tea in the center.

Recipe courtesy of Uncle Nearest.

The Proclaimer

Ingredients:proclamation irish whiskey summer cocktail recipe
2 oz Proclamation Irish Whiskey
1 oz freshly squeezed lemon juice
.5 oz sugar cane syrup
3 dashes Angostura Bitters
Topped with freshly drawn soda water
Garnish: dark maraschino cherry on a stick and twist of orange peel

Shaken over ice, strained then stirred into ice filled glass. Garnish with dark maraschino cherry on a stick and with a twist of orange peel.

Recipe by Proclamation Irish Whiskey.


Roses Lemonade

Ingredients:summer cocktail recipe
1.5 oz Four Roses Small Batch Bourbon
Strawberry Lemonade

Fill glass with ice, add bourbon and top with strawberry lemonade. Garnish
with a lemon wheel and fresh strawberries and relax.

Recipe courtesy of Four Roses.


Puerto Strawberry Sangria

Ingredients:summer cocktail
5 oz. Puerto De Indias Strawberry Gin
1 bottle (750ml) Chilled Rose Wine
8-12 oz. Club Soda or Lemon/Lime soda to taste
Fresh Sliced Strawberries and Lemons

Add the Puerto de Indias Gin and the chilled rosé wine to a pitcher filled with ice. Top with the soda and stir to combine. Add the fresh strawberry and lemon slices and stir gently to integrate. Enjoy!

Recipe courtesy of Puerto De Indias.


Raspberry Lemon Soda

Ingredients:summer cocktail recipes
1/2 oz Chambord
Juice from 1/2 lemon
4 oz good quality soda water

Fill a tall glass with ice, add Chambord and fresh lemon juice. Top with soda water and voilà!

Recipe by Chambord.



Alizé Lemonade Punch

Ingredients:summer cocktail recipe
1 oz vodka
1 oz Alizé Midnight Passion
3 oz lemonade
1.5 oz sparkling water

Build in glass over ice and stir together to mix. Garnish with fresh berries.

Recipe courtesy of Alizé.


Banana Daiquiri

Ingredients:summer cocktail recipe
2 oz Faraday West Indies Rum
.75 Lime Juice
.5 oz Giffard Banana
(thin) .25 oz Simple Syrup
2 dash Angostura

Combine ingredients and shake, double (or fine) strain into a chilled coupe. Garnish with a lime wheel.

Recipe by Faraday West Indies Rum.


Rainbow Melon Lemonade

Ingredients:summer cocktail recipe
2 oz. whipped cream
Fill with ice
3/4 oz. Monin Watermelon Syrup
5 oz. lemonade
Garnish: lemon, watermelon

Fill serving glass full of ice. Pour ingredients into serving glass in order listed. Add garnish and serve.

Recipe courtesy of Monin.


Boozy Orange and Lemon Zest Sorbet

Ingredients:boozy ice cream summer cocktail
4 oz. Hendricks Gin
3/4 oz. The Perfect Purée Orange Zest, thawed
1/2 oz. The Perfect Purée Lemon Zest, thawed
1/2 cup filtered water
1/2 cup granulated sugar
Lime zest
Q Tonic



  • In a medium sized saucepan, gently heat 1/2 cup filtered water and slowly add 1/2 cup granulated sugar until dissolved.
  • Remove from heat and add in The Perfect Purée Orange Zest and Lemon Zest. Stir slowly.
  • Combine Hendricks Gin with the zested syrup by stirring in a mixing bowl. Transfer and store in an appropriate container and freeze to allow it to continue to firm. Remove from freezer 10 minutes before serving.
  • Rim a well chilled coup or martini glass with Dress the Drink Lemon Lime Zest Mint Sugar Blend. Use a small ice cream scoop to scoop 3 scoops of sorbet into the cocktail glass. Sprinkle with freshly grated lime zest for an additional pop of flavor and color and top off with Q Tonic. Garnish with fresh lemon and lime twists and a sprig of mint.
Recipe by Caterina Miltenberger, Founder of Caterina Creative Culinary, Dallas.