It’s summer, and the drinking is easy. But don’t get too relaxed. Flex your drinking muscle with our round-up of 10 cool cocktails. There’s a boozy summer treat for every palate: Spritzes. Vegan Margaritas. Fizzes. Martinis. Fruity ingredients. And, don’t forget to check out our 2022 list of the 50 Best Bars.
PORCH SWING
In this light, refreshing cocktail, the deep, rich flavours of aged bourbon get a summery lift from the acidity and sweetness of lemon, honey and peach.
INGREDIENTS:
- 1 1/2 oz Woodford Reserve Bourbon
- 3/4 oz lemon juice
- 1/2 oz honey
- 4 oz peach tea
GARNISH:
- Peach slice
- Lemon wheel
METHOD:
Combine all ingredients in a glass filled with ice, stir and garnish
EL DUELO
Tamarind nectar adds a kick of tangy fruit flavour to this bright and refreshing summer cocktail, a variation on the margarita. The El Duelo is the official welcome cocktail at Casa Herradura, where Herradura silver tequila is distilled.
INGREDIENTS:
- 2 oz Herradura silver tequila
- 3/4 oz lime juice
- 1/2 oz agave nectar
- 1/2 oz tamarind nectar
GARNISH:
- Tajin seasoning
METHOD:
Rim a chilled coupe glass with a half rim of tajin. Combine tequila, juice and nectars over ice in a cocktail shaker and shake well. Strain into the coupe glass.
THE CANDY NECKLACE
The flavour profile of this bright, refreshing cocktail makes it almost too easy to drink on a summer day. Muddled fresh berries make a perfect complement to the sweet, tart notes of this rhubarb-infused gin, all rendered earthy and herbal with an unexpected note of sage.
INGREDIENTS:
- 2 oz Whitley Neil Rhubarb & Ginger Gin
- 1/2 oz cranberry syrup
- 1/2 oz lime juice
- muddled blueberries
- 5 sage leaves
- 3 oz club soda
GARNISH:
- Blueberry skewer
METHOD:
Combine gin, syrup, juice, berries and sage in a cocktail shaker, and muddle. Add ice, shake well, and double-strain into a rocks glass over ice. Top with soda, stir and garnish
THE UNSPRITZ
Enjoy the authentic, bitter-sweet orange flavour of a classic Venetian Spritz with none of the headaches. The UNspritz is an uncompromising zero-proof summer sipper, perfect for unwinding in the shade.
INGREDIENTS:
- 2 oz Undone Not Orange Bitter (non-alcoholic)
- 4 oz Noughty Organic Sparkling Chardonnay (non-alcoholic)
- 1/2 oz fresh-squeezed orange or grapefruit juice
GARNISH:
- Citrus slice
- Castelvetrano olives
METHOD:
Add ingredients to a highball glass or large wine glass filled with ice. Garnish with citrus and olives.
VEGAN MARGARITA
Shake up this twist on a summery margarita with the new Amarula Vegan. It delivers the same classic Amarula flavours of rich coconut and marula fruit– but in a version that even your vegan and lactose-free guests can enjoy.
INGREDIENTS:
- 1 oz Amarula Vegan Liqueur
- 1 oz silver tequila
- 1/3 oz lime juice
- 3/4 oz agave syrup
GARNISH:
- Equal parts lime zest, sea salt and sugar, combined
- Lime wheel
METHOD:
Rim a coupe glass with the lime-and-salt garnish mix. Combine Amarula, tequila, juice, and syrup in a cocktail shaker over ice. Shake well, double-strain into the glass, and garnish with the lime wheel.
MIDNIGHT RAMBLER
Rye whisky has a soft, sweet elegance that makes it especially versatile when deployed in lighter, refreshing summer cocktails. This lively libation from Global Brand Ambassador Dave Mitton highlights how notes of rye, baking spices and vanilla pair well with mint, citrus and fresh berries.
INGREDIENTS:
- 1/2 oz mint syrup
- 3 raspberries
- 3 blueberries
- 3 blackberries
- 2 oz Lot No. 40 Canadian Whisky
- 3/4 oz lemon juice
GARNISH:
- Sprig of mint, citrus wheel or fresh berries
METHOD:
Muddle syrup and berries in the base of a cocktail shaker. Add whisky, lemon juice and ice, and shake until blended, about five seconds. Strain over crushed ice in a highball glass and garnish as you please.
SEVILLA ORANGE BLOSSOM FIZZ
Created by Charles Tanqueray after a journey to the orange groves of Spain, Flor de Sevilla Gin evokes the Mediterranean. The addition of citrus and berry flavours make this cocktail ideally refreshing in the summer months.
INGREDIENTS:
- Handful of raspberries
- 1 1/2 oz Tanqueray Flor de Sevilla gin
- 1/2 oz orange liqueur
- 1 1/2 oz orange juice
- 1/2 oz lemon juice
- 1 1/2 oz club soda
METHOD:
Muddle the berries in the bottom of a cocktail shaker. Add ice, gin, liqueur and juices and shake well. Strain into a rocks glass over ice and top with the club soda.
BIRDBATH MARTINI
With spirits crafted exclusively- ly for this martini, Toronto’s Library Bar at the storied Fairmont Royal York hotel has revived the semi-dry cocktail with delicate botanical notes for a velvety mouthfeel. The famed cocktail den serves this classic concoction with a side of pickled red pearl onion and Castelvetrano olives.
INGREDIENTS:
- 2 1/2 oz QUILL Vodka or Gin
- 1/2 oz white vermouth
- 2 dashes orange bitters
- Fleur de sel
GARNISH:
- Lemon coin
METHOD:
Combine the white spirit and vermouth in a mixing glass over ice, adding bitters and a pinch of salt. Stir and pour into a chilled long stem coupe. Garnish with a lemon coin.
These refreshing summer cocktails are inspired by the intersection of fashion and the unique flavour profile of Tobermory gin, which is made on the Isle of Mull.
THE BIGGER SISTER
INGREDIENTS:
- 2 1/2 oz Tobermory Gin
- 2 dashes peychauds bitters
- 2 dashes angostura bitters
- 1/4 oz simple syrup
- 2 spritz absinth
- 2 spritz rye
- 1 spritz citrus
GARNISH:
- Grated cinnamon
- Lemon zest
METHOD:
Combine gin, absinthe, whisky, syrup, bitters and juice over ice in cocktail shaker. Shake well and strain into a martini glass. Garnish with cinnamon and zest.
PUCKER UP, BUTTERCUP
INGREDIENTS:
- 2 oz Tobermory Gin
- 2 oz lime juice
- 1 oz ginger raspberry simple syrup
- 1 oz raspberry-flavoured simple syrup
- 1/2 bunch fresh coriander
- 2 oz ginger ale
GARNISH:
- Lemon zest
- Small piece of lemongrass
METHOD:
Combine gin, juices, syrup and coriander over ice in a cocktail shaker. Shake well and strain into a rocks glass filled with ice. Top with ginger ale and garnish.
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