August marks the swan song of summer, so get in all the summer cocktails you can this month! We’ve compiled a round-up of summer cocktail recipes perfect for sipping in these last days of summer.
Pendleton Whisky Cowboy Colada
Ingredients:
2 oz. of Pendleton Original
2 oz. of Pineapple Juice
0.5 oz of Coconut Cream
1 Pineapple Slice
1 Cherry
Directions:
Combine all ingredients and pour into a rocks glass. Garnish with cherry and pineapple.
Recipe courtesy of Pendleton Whisky.
Black Buck Swizzle
Ingredients:
2 oz Jaisalmer Gin
¾ oz Lime Juice
½ oz Lemongrass Syrup
½ oz Falernum
Aromatic Bitters to float
Directions:
To make the lemongrass syrup, add 500g of sugar to 500ml of hot water and add 2 sticks of lemongrass to infuse for a few days. Strain out the lemongrass sticks and use within 2-3 weeks. For the cocktail, fill a glass with crushed ice and add the gin, lime juice, lemongrass syrup syrup and falernum. Take a bar spoon and swizzle the drink until the glass is frosty. Add more ice and garnish with a mint bouquet and a generous float of aromatic bitters.
Recipe by Pranthik Samal.
Té Recuerdo
Ingredients:
1.5 oz Recuerdo Mezcal Joven
3 oz black tea
1 oz peach juice
.5 oz lime juice
.5 oz simple syrup
Soda water
Mix all of the ingredients except for the soda water in a shaker. Strain and serve in a highball glass and finish with a splash of soda water. Garnish with a slice of peach and a slice of lime.
Recipe courtesy of Recuerdo Mezcal.
Comemore
Ingredients:
1 oz Jaisalmer Gin
1/2 oz Cocalero Clásico
1/4 oz orange liqueur
1/4 oz. champagne simple syrup
Barspoon Ouzo
Directions:
Shake Cold, Strain, Drain.
Recipe by Tiffanie Barriere.
Flamingo in the Park
Ingredients:
4oz. Absolut Elyx
1oz. Aperol
1.5oz. Lemon Juice
2.5oz. Charred Pineapple Syrup
7oz. Cantaloupe Juice
Directions:
Combine all ingredients. Garnish with two cherry pineapple wedges and two orchid flowers.
Recipe courtesy of Park on Fremont.
Spiced Sour
Ingredients:
1 ½ oz Egan’s Vintage Grain
½ oz fresh lemon juice
½ oz fresh blood orange juice
½ oz Cinnamon/Clove Rich Simple*
The white of one egg
Directions:
To make the cinnamon/clove rich infused syrup, add two cinnamon sticks and 4-6 whole cloves to the water and leave them in until the finished syrup comes to room temperature. For the cocktail, combine all ingredients in a shaker. Dry shake until pressure changes, add ice and hard shake until fluffy. Double strain into a large coupe. Garnish with chocolate bitters in a pretty design and\or a dried blood orange round balanced on the rim.
Recipe by Megan Coyle.
Ballotin Bushwacker
Ingredients:
1.5 oz Ballotin Original Chocolate Whiskey
0.5 oz Part Dark Rum
0.5 oz Coffee Liqueur
0.5 oz Real Cream of Coconut
1.5 oz Whole Milk
Directions:
Shake all ingredients with ice in a mixing tin. Squeeze chocolate syrup around inside of pint glass. Fill with ice and strain. Add chocolate syrup for garnish.
Recipe courtesy of Ballotin Original Chocolate Whiskey.
Giant Mule
Ingredients:
9oz. Svedka
4.5 oz. Lime Juice
10-12 dashes of Angostura Bitters.
Fill with Johnny Ryan’s Ginger Beer
Directions:
Combine all ingredients and garnish with a lime.
Recipe courtesy of Park on Fremont.
Recuerdo Lima
Ingredients:
1.5 oz Recuerdo Mezcal Joven
1.25 oz lemon juice
1 oz agave syrup
5 peppermint leaves
Tonic water
Lemon slices
Instructions:
Mix all of the ingredients except for the tonic water in a shaker. Strain and serve in an old fashioned glass filled with ice. Top off with a splash of tonic water and garnish with three lemon slices.
Recipe courtesy of Recuerdo Mezcal.
Portofino Spritz
Ingredients:
2 oz Portofino Dry Gin
1/2 oz Italicus or other bergamot liqueur
2 dashes of lavender bitter
Directions:
Pour into a large glass filled with ice, top with Prosecco and garnish with fresh
mint leaves.
Recipe courtesy of Italian Trade Agency’s Italian Spirits Promotion Project.
NOLET’S Silver Peach Lemonade
Ingredients:
1.5 oz. NOLET’S Silver Gin
3 oz. Fresh Squeezed Lemonade
Club Soda
Peaches
Directions:
Muddle two peach slices in the bottom of a highball glass. Add ice and remaining ingredients and stir. Garnish with a peach slice. Substitute 0.5 oz NOLET’S and the Club Soda for 0.5 oz. Elderflower Liqueur, for an elevated Peach Lemonade!
Recipe courtesy of NOLET’S Gin.
Select Spritz
Ingredients:
3 oz Prosecco
2 oz Select Aperitivo
1 splash soda water
1 large green olive
Directions:
Pour Select, prosecco and soda water into a wine glass over ice and garnish with a large green olive.
