9 Perfect Summer Cocktail Recipes

• 45ml Tanqueray 10
• 15ml Yogurt Soju
• 22.5ml Lime
• 22.5ml Prosyro Apricot Syrup
• 2 drops Orange Blossom Water

Glassware: Rocks

Garnish: Nasturtium

Preparation:

Add all ingredients to shaker and shake until chilled. Strain into rocks glass with ice and garnish.

• 45ml Johnnie Walker Black Label
• 22.5ml bitter red aperitif
• 22.5ml dry vermouth
• 7.5ml raspberry syrup
• 1 dash shiso bitters

Glassware: Coupe

Garnish: Shiso leaf if available – otherwise lemon coin

Preparation:

Into a stir tin, measure and combine all liquid ingredients. Fill tin with ice, and stir thoroughly until chilled and gently diluted. Strain into a chilled coupe glass. Garnish with a fresh shiso leaf for aromatics. 

• 2oz Georgian Bay Gin  
• 3/4oz fresh grapefruit Juice 
• 3/4oz lemon Juice 
• 3/4oz lavender honey syrup* 
• 3 drops saline (20g salt/80g water)

*Lavender honey syrup:

• 1 cup unpasteurized honey or pure local honey 
• 1/2 cup boiling water 
• 1 cup dried lavender  

Directions: Combine honey and boiling water by thoroughly mixing until fully integrated.  Add dried lavender to the syrup and thoroughly mix. Infuse for 12-24 hours, and fine strain with a cheese cloth.  Store in a sealed container and keep for 3 weeks in the fridge. 

Glassware: Collins

Garnish: Half grapefruit wheel and a lavender sprig 

Preparation:

Add all of your ingredients into a shaker tin and shake on ice.  Fine strain into a chilled Collins glass, fill the glass with ice and top with soda. Garnish with a half wheel of grapefruit and a lavender sprig.

•       1.5oz Hendrick’s Oasium Gin
•       1oz Pink Grapefruit Juice
•       ¾oz Lime Juice
•       ¾oz Simple Syrup
•       Top with Soda

Glass: Highball

Garnish: Cucumber slice

Preparation:

Combine all ingredients in a highball glass filled with ice, lightly stir, garnish with a cucumber slice.

• 2oz Reserva De La Familia Extra-Anejo
• ¼oz Caramelized Honey Syrup
• 2 dash Xocolatl Mole Bitters
• 2 dash Angostura Bitters

Glassware: Old fashioned

Garnish: Orange zest

Preparation:

Combine all ingredients into a glass with ice, stir until chilled and garnish.

• 1 ½ oz. Tequila Herradura Silver
• 1 oz. Ruby Red Grapefruit Juice
• 1 oz. Pamplemousse Liqueur
• ¾ oz. Lime Juice
• Brut Rosé
• Pinch of Himalayan Salt

Glassware: Champagne flute

Garnish: Orange peel

Preparation:

Add all ingredients in a champagne flute. Slowly add champagne over the top. Garnish with orange peel.

• 50 ml Diplomatico Reserva Exclusiva
  
• 5 ml Sugar syrup
  
• 3 dashes of bitters

Glassware: Old fashioned

Garnish: Orange peel and chocolate chips

• 1 oz. quality vodka
• 4oz. Fever-Tree Classic Caesar Mix
• Optional: celery salt or steak spice rim

Glassware: Highball or Collins

Garnish: Celery salt and lime

Preparation: 

Wet the rim of the glass with your lime wedge and roll in celery salt. Fill glass to the rim with ice, add wet ingredients, stir & enjoy.

• 1 ½ oz Flor de Caña 12 Year Rum
• ½ oz fresh passion fruit juice
• ½ oz simple syrup
• Splash of sparkling water

Glassware: Mason jar or highball

Garnish: Lemon peel and basil leaves

Preparation:

Place the basil, sugar, lemon peel, and passion fruit juice into the glass and gently mash with a mortar. Add ice, pour in the Flor de Caña 12 Year Rum, and top with sparkling water.