Whether you’re hosting a outdoor party or just need to cool off on a hot summer day, a unique cocktail recipe is always good to have on hand. While a classic cocktail recipe will never lead you astray, experimentation is always fun when mixing a drink. And since we’re in a season bursting with fresh produce, it’s just the right time to think beyond the standard margarita and try something with some seasonal flare!
1½ ounces Patron reposado tequila
½ ounce cointreau
1 ounce coconut cream
1 ounce coconut milk
½ ounce fresh lime juice
Splash of half and half
Splash of simple syrup (1/2 cup sugar, ½ cup water
brought to a boil until sugar dissolved, then cooled.)
Lime wedges for garnish
Shake and strain into a glass and serve on the rocks with a lime
4 to 6 grape tomatoes (yellow and red)
6 fresh mint leaves, plus more for garnish
1 lime, cut in half
1 lemon, cut in half
Pinch of salt
2 tablespoons simple syrup or agave nectar
2 ounces tequila
½ cup club soda or sparkling water
In a cocktail shaker, muddle together the tomatoes, mint leaves, juice of half a lime, juice of half a lemon, and salt. Pour in the simple syrup (or agave nectar) and tequila. Add ice and shake vigorously. Divide between two short glasses filled with lots of ice. Top off with club soda or sparkling water. Garnish with mint leaves, and a few grape tomatoes on a toothpick.
Mango + Plum Sweet Tea Cocktail
3 ounces tea
2 ounces fresh orange juice
1 ounce bourbon
2 ounces Sweet Tea Vodka
plum and mango, cut into cubes
Mix tea, orange juice, bourbon and sweet tea vodka in a short glass. Add cubes of fruit and serve with ice. Optional: garnish with fresh mint leaves.
3 ounces fresh lemon juice
3 ounces fresh cucumber juice
2 ounces gin
2 ounces simple syrup
In a tall glass, combine the lemon juice, cucumber juice, gin, and simple syrup. Stir. Add ice and top off with club soda. Taste and add more simple syrup if more sweetness is desired. Garnish with lemon and cucumber slices. Enjoy!
4 oz coconut rum
4 oz light (white) rum
10 oz frozen strawberries
8 oz pineapple juice
8 oz cream of coconut
2 cups crushed ice
fresh pineapple wedges, for garnish
In a blender, combine coconut rum, light rum, and strawberries. Blend to a puree. Transfer to a clean pitcher. Clean and wash out blender. Add pineapple juice, cream of coconut, and crushed ice. Blend until smooth. Divide strawberry rum puree among four serving glasses. Slowly
pour pineapple coconut mixture into the glass. The red mixture will evenly swirl with the white mixture.
Garnish with a pineapple wedge and serve immediately.
6 ounces ginger beer
2 ounces bourbon
about 8 mint leaves
Muddle the ginger beer, three mint sprigs and bourbon together in a glass until the mint has released its flavor.
Fill the glass with crushed ice, then garnish with remaining mint sprig.