Cocktail Recipes: Cheers to Summer
Ten tropical concoctions from top mixologists
Perfect for summer cookouts, pool days and beach trips!
The Umstead Hotel and Spa – Cary, NC
1 oz. Pineapple juice
1 oz. Orgeat cream
1 oz. Malibu rum
1 oz. 10 Cane
.5 oz. Cointreau
.5 oz. Lime juice
Small batch grenadine floater
Fill cocktail shaker with ice and add pineapple juice, orgeat cream, Cointreau, lime juice and rum. Cover and shake until very cold. Short shake and pour into rocks glass. Float grenadine in corner of glass and top with ice. Garnish with pineapple wedge, orange slice, pineapple wedges, lemongrass, and cherry.
The Perfect Mojito
David Conley, Palm Beach Marriott Singer Island Beach Resort & Spa
1.5 oz. White Rum
.5 oz. simple syrup
Juice of 1/2 lime
6 mint leaves with a sprig for garnish
Splash of soda water
Slap the mint, and add all ingredients except for the soda water into a cocktail shaker with ice cubes. Only shake a couple of times. Instead of floating the club soda, pour the drink into the glass on top of the soda water, allowing it to evenly filter throughout the drink.
The Newes from America Pub at Kelley House – Martha’s Vineyard, MA.
1.5 oz. light rum
1 oz. dark rum
1 oz. pineapple juice
1 oz. orange juice
.5 oz. grenadine
Dark rum floater
Shake all the ingredients together (minus the dark rum floater) with ice. Strain into a large glass with fresh ice and top with a dark rum floater, a cherry, and an orange slice.
Greg Fournier, Harbor View Hotel – Martha’s Vineyard, MA.
1.5 oz. Deep Eddy Lemon Vodka
.5 oz. St. Germain Elderflower Liquor
.5 oz. house-made sour mix
Mix together the vodka, elderflower liquor, and sour mix. Serve over ice and top with club soda and garnish with mint and lemon slice.
Summer on the Rocks
Travis London, celebrity chef and founder of Healthy Chic Eats:
2 oz. Seagrams Escapes Classic Lime Margarita
1 oz. Grapefruit-infused Tequila
.5 oz. simple syrup
Handful of Blueberries
Juice of 1/2 a lime
Lime slice for garnish
Muddle berries with lime margarita, tequila, lime juice and simple syrup in a cocktail shaker. Add ice, and shake and strain into glass. Top with club soda. Garnish with lime slice.
Taylor Hall, Fort Lauderdale Marriott Pompano Beach Resort & Spa
1.5 oz. Titos vodka
.5 oz. freshly squeezed grapefruit juice
.5 oz. freshly squeezed lime juice
.5 oz. St. Germaine liquor
1 rosemary sprig
Muddle rosemary with juices in a shaker glass, and then add vodka and top with ice. Shake and double strain over fresh ice in a highball glass. Top with a rosemary sprig.
1000 Islands Iced Tea
Sabrina Starr, 1000 Islands Harbor Hotel – Clayton, N.Y.
.5 oz. Clayton Distillery Vodka
.5 oz. Clayton Distillery Gin
.5 oz. Clayton Distillery Bourbon
.5 oz. Clayton Distillery Peach Whiskey
.5 oz. Clayton Distillery Lemonade Moonshine
4 oz. Raspberry iced tea
Splash pink lemonade
Add liquor and iced tea to cocktail shaker with ice. Shake and pour.
Top with a splash of pink lemonade.
Red’s Good Time
Owen Joseph, Sea Crest Beach Hotel – Falmouth, Mass.
1.5 oz. Absolut Citron
.75 oz. guava puree
Splash of Sprite
Splash of club soda
Mint, to taste
Pour ingredients over ice in a 10-oz. highball glass. Stir and top off with Sprite and club soda. Garnish with a sprig of mint.