I’m very much a Scotch person.
But when the high heat of solstice comes along, even I make room for something ice cold—and possibly tiki. Plus, nothing makes a summer barbecue more fun than a couple of cool new co*cktails. Of course, what you pour (or mix, in this case) depends on what you serve. So here are 27 concoctions—from severalfine co*cktail connoisseurs—that’ll serve you well this season.
RIDE THE TAI AT REDFARM (NEW YORK, NY)
“Parce Rum is inspired by the beautiful weather ofColombiaand the warm hospitality of theColombian people.‘Parce’is also a casual word for good friends inColombia, therefore it’s only fitting to create a mai tai-inspired co*cktail using the Rum. It’s a drink that celebrates friendship and warm summer days. It's easy to make, refreshing for sure, and effortlessly easy to drink.” —Shawn Chen, beverage director
Ingredients:
1 oz. Parce 8-year rum
1 oz. Flor de Cana white rum
.50 oz. Domaine De Canton ginger liqueur
.50 oz. house grenadine
.75 oz. fresh orange juice
.50 oz. fresh pineapple juice
1 oz. freshlime juice
Method: Build in shaking tin. Add all ingredients into silver tin. Shake and strain over pear diver glass filled with crushed ice. Garnish with 2 slices of pineapple, orchid flower, and co*cktail umbrella skewer.
GINGER SNAP AT WHISLER’S (AUSTIN, TX)
“The ginger snap is an incredibly simple yet strong drink. Aviation's botanicals play extremely well with both the vermouth and Canton's crisp ginger notes. A small amount of Combier helps dry out and balance the co*cktail, making it the ideal summertime sipper.” —Brett Esler, bartender
Ingredients:
1.5 oz. Aviation gin
1 oz. Dolin vermouth
1 oz. Domaine de Canton ginger liqueur
1 bar spoon Combier orange liqueur
Method: Add all ingredients to a mixing glass and stir for about 20 seconds or until properly chilled. Strain into an old-fashioned glass over 1 large ice cube; express and place the lemon peel as a garnish before serving.
SHISOBOURBON AT RESTAURANT MARC FORGIONE(NEW YORK, NY)
“Ourshisobourbon is a light and refreshing bourbon co*cktail perfect to sip on a hot summer day. The fresh lime juice andshisosyrup add a nice citric balance to the bourbon.” —Michael Noah,bar manager
Ingredients:
2 oz. Buffalo Trace bourbon
.75 oz.shiso-steeped simple syrup
.5 oz. fresh lime juice
Method:For theShisosteeped simple syrup, first make a regular simple syrup. When it’s done, remove from heat and throw in a handful ofshisoleaves. Let sit for 10–15 minutes to cool. To build, fill a glass with crushed ice and top with a splash of club soda. Garnish with ashisoleaf.
ROSE HILL SOUR AT COVINA(NEW YORK, NY)
“It’s like a gussied-up white lady or pisco sour! Bright, floral, frothy, and refreshing. Smoke and roses is the underpinning, which comes from the mezcal-rose cordial—with refreshing cucumber taking stage more and more as you sip, making it the perfect drink for summer.” —Ted Kilpatrick, beverage director
Ingredients:
2 oz. Hendrick’s gin
.75 oz. mezcal-rose cordial
.75 oz. lemon juice
1 egg white
2 dashes Peychaud’s Bitters
Method:Shake with ice. Then shake without ice. Fine strain into a double old fashioned (DOF) glass. Garnish with cucumber ice cube.
THE GINZA AT BLUE RIBBONRESTAURANTS (NEW YORK, NY AND LOS ANGELES, CA)
“The floral character and relative softness of Hendrick’s tempers the hardest edges of tequila. The tequila and cucumber, in turn, create a flavor that resembles watermelon more than anything. For anyone who swore off gin or tequila after freshman year of college, maybe it’s time to try again.” —Sam Ehrlich, wine director at Blue Ribbon and William Haugh, bartender at Blue Ribbon Brasserie
Ingredients:
1 oz. Hendrick’s gin
1 oz. blanco tequila
½ oz. fresh lemon juice
½ oz. fresh cucumber juice
½ oz. honey simple syrup
Method: Assemble all ingredients in shaker and add ice. Shake well and serve straight up, double-strained, in a coupe. Garnish with a cucumber slice. (For full aromatic effect and the most intense green color, make sure you juice the cucumbers with the skins.)
DRY WIT AT WIT AND WISDOM, THE FOUR SEASONS HOTEL BALTIMORE(BALTIMORE, MD)
“Working with vodka is like working with a blank canvas. The smooth, well-rounded flavor lets me be creative with the ingredients. The fresh herbs and green vegetables are great for summer, which is why dill and arugula just made sense to me. Adding charred lemon preserve rind gives it a refreshing twist.” —Jonathan Levy, bartender
Ingredients:
2 oz. fresh dill-infused Elit by Stolichnaya vodka
1 oz. arugula shiso blanc vermouth
.25 oz. preserved lemon brine
Method: Stir with ice. Strain and serve in a coupe. Garnish with a charred lemon and a fresh sprig of dill.
THE LAJARA AT HARVEST(CAMBRIDGE, MA)
“This co*cktail is play on ‘Guadalajara.’ The drink is light in body with a lot of bright flavors—the simple syrup isn’t too heavy so it keeps the drink refreshing with a balance of a little bitterness from the orange peels, fruit from the strawberries, and just a hint of herbal from the fennel. All these flavors mellow the smokiness of the tequila.” — Brahm Callahan, beverage director at Himmel Hospitality Group
Ingredients:
2 oz. blanco tequila
1 oz. orange-strawberry-fennel simple syrup
0.5 oz. lime juice
Tonic
Method: Stir all of the ingredients together. Pour into a Collins glass and top with a splash of tonic to serve.
160 E. BOULEVARDIER AT ARETSKY’S PATROON(NEW YORK, NY)
“Built around a true classic, the boulevardier is a close relative of the negroni—the difference being the substitution of bourbon for gin. The addition of limoncello and orange bitters bring an acidic tartness reminiscent of spring, while still letting the original ingredients run the show.” —Dean Blockey, bar manager
Ingredients:
1 ½ oz. Buffalo Trace bourbon
½ oz. La Quintinye Vermouth RoyalRouge
½ oz. Campari
½ oz. limoncello
2 dashes Angosturaorange bitters
Method: Stir all of the ingredients together. Pour over ice and garnish with a dehydrated blood orange wheel to serve.
THE FORCE AT PORTER HOUSE BAR AND GRILL(NEW YORK, NY)
“This is our riff on a traditional Paloma but using Giffard Pamplemousse—a high-quality grapefruit liqueur that really makes the drink pop with a refreshing grapefruit flavor. It’s a very elevated experience.” —Brad Nugent, beverage director
Ingredients:
1 ½ oz. Cimarrón tequila
¼ oz. Del Maguey Vida mezcal
¼ oz. Giffard Crème de Pamplemousse
¼ oz. agave syrup
¾ grapefruit juice
¾ lime juice
1 oz. club soda.
Method: Salt rim of glass. In a small mixing tin combine all ingredients from the bottom up. Light ice and shake. Strain into pipe. Add club soda. Top with ice and garnish with thin lime wheel.
FROZEN MARGARITAWITH FRESH MANGO PUREE AT THE BEACHAT DREAM DOWNTOWN (NEW YORK, NY)
“Nothing screams summer like a great frozen co*cktail—especially a refreshing frozen margarita. At The Beach at Dream Downtown, our frozen margarita is one of our bestsellers. And we offer a variety of summery flavors like mango, white peach, caramelized pineapple, and strawberry. It’s sweet and tangy, and the perfect sipper when hanging poolside or even batched for a backyard barbecue.” —Drew Sweeney, beverage director
Ingredients:
2 oz. Milagro Silver tequila
.75 oz. fresh lime juice
Ice
Fresh fruit, 2-3 slices (or to taste)
Method: In a blender, blend together tequila, fresh lime juice, and ice. Add fresh fruit or a fresh fruit purée of your choosing—like watermelon, sliced strawberries, or mango. Blend again for smooth consistency. Add agave, to taste. (Or you may not need to add if the fresh fruit adds enough sweetness.)
FROSÉ Y'ALL AT WILLA JEAN(NEW ORLEANS, LA)
“Willa Jean's frosé y'all is a combination of easy-to-drink rosé and ice all mixed up in our slushie machine. It’s the perfect drink to cool you down on a hot summer day! We combined the tastiness of the wine with the super fun appeal of a slushie. Take one to go while you explore New Orleans!" —Lisa White, chef and partner
Ingredients (Serves 2):
¾ cup of rosé
4 cups of ice
¼ cup simple syrup
Method: Add all ingredients into a blender and blend until smooth. Pour into a glass and serve with a straw.
PRIMITO AT ACME (NEW YORK, NY)
“The primito is an update to the classicPalomawith mezcal swapped in for tequila. Its refreshing twist on the classic, with the added touch of spice, helps keep you cool in the hot summer months.” —Dev Johnson, consulting bartender
Ingredients:
1 ¼ oz. Del Maguey Vida mezcal
¾ oz. grapefruit cordial
½ oz. fresh lime juice
¼ oz. Ancho Reyes
1 oz. Prosecco
Method:Add all ingredients except Prosecco to a mixing glass or tin and add cold large ice cubes. Shake vigorously until cold. Strain into a footed rocks glass. Finish with Prosecco. Sprinkle salt onto the top of the co*cktail.
SWAN DIVE AT PARK AVENUE SUMMER(NEW YORK, NY)
“When I think summer, I think rosé. And as much as I love a chilled glass of rosé, I also love a good co*cktail. So I thought why not combine the two? I used sparkling rosé along with Aperol and lemon juice to create a co*cktail that’s not only bright in color, but bright in flavor as well.”—Bryan Schneider, head barman
Ingredients:
4 oz. sparkling rosé
¾ oz. Giffard Crème de Pamplemousse
¼ oz. Aperol
¼ oz. lemon juice
Method:Build in a wine glass over ice. Garnish with a large round of grapefruit.
THE PORCHLIGHT GIBSON AT PORCHLIGHT (NEW YORK, NY)
“What could be more enjoyable than drinking an ice cold Gibson on a hot afternoon? This one was inspired by the classic recipe. It was really fun to play around with the flavors—especially when making the onions that we were going to use. I wanted onions that would also reflect other gin co*cktails, like the tuxedo or a gin and tonic.Our onions use a little mustard seed, star anise, nutmeg, thyme, and rosemary. Then they’re brined in a sherry-spiked solution for that added nutty depth. We even add a touch of the brine to the co*cktail. It was a bit of a problem when we first rolled them out on the menu. A lot of the bartenders were eating them like Tic Tacs, if Tic Tacs ruined your breath. The botanicals in the brine are light and bright—and meant to take a co*cktail that can swing from season to season, dominantly into the summer months.” —Nick Bennett, head bartender
Ingredients:
2 oz.Plymouth gin
.75 oz.dry vermouth
.25 oz.onion brine
4 drops saline solution
*onions
*Onions are sherry spiked and made in a sherry vinegar brine with basil, thyme, allspice, lemon peel, black pepper, mustard seed, and sugar
Method:Build the ingredients in a mixing glass and stir with ice until properly chilled. Strain into the glass and garnish.
STRAWBERRY LETTER AT THE BENNETT (NEW YORK, NY)
“The name is from a Shuggie Otis song called ‘Strawberry Letter 23.’ We wanted to make sure we had something low ABV on the menu for spring. And personally I love a rosé spritzer. I think the Aperol and strawberry shrub keep it interesting.” —Meaghan Dorman, co-owner
Ingredients:
.5 oz. strawberry shrub (made with strawberries, raspberry vinegar, and sugar)
1 oz. Aperol
3 oz. rosé vinho verde
splash of club soda
Method: combine all ingredients in a wine glass over ice and stir garnish with 4 strawberry slices.
THE OCEAN CLUB AT HOLIDAY co*ckTAIL LOUNGE (NEW YORK, NY)
“It's a perfect tiki-style co*cktail for the summer because it’s refreshing—and just a touch bitter, which leaves you wanting more.” —Danny Neff, bar manager and director
Ingredients:
¾ oz. lime juice
1 oz. pineapple cordial
¾ oz. Amaro liqueur
1 ½ oz. Santa Teresa 1796 rum
Method: Build on pebble ice. Top with Angostura.
LUCIEN GAUDIN AT L'APPART, LE DISTRICT (NEW YORK, NY)
“This drink is a precursor to the now-famous negroni, which is the definition of a classic summer co*cktail. It's best enjoyed on L'Appart's private patio, overlooking the Hudson River Harbor.The drink was first mentioned in the Savoy co*cktail Book circa 1925 and is named after a famous French gold medal fencer in the 1920, 1924, and 1928 Olympics.” —George Thomas, Maître D’
Ingredients:
1 oz. Plymouth gin
1 oz. Dolin vermouth
¾ oz. Aperol
¼ Cointreau
Method: Shake and pour over ice block.
NOTTING HILL AT SUFFOLK ARMS (NEW YORK, NY)
“The Notting Hill is a cross between a classic swizzle and a gin and tonic. Personally, I love it. Refreshing. Crisp. Soft bitter. The inspiration for it is a friend of mine: Jake Burger, who owns a bar in Notting Hill and teaches a course on making gin called the Ginstitute. It’s one of our most beautiful drinks.” —Giuseppe Gonzalez, owner
Ingredients:
2 oz. Portobello Gin
¾ lemon juice
¾ Small Hand Foods tonic syrup
Muddled mint
Cucumber juice float
Method: Swizzle. Garnish with cucumber and mint.
CAPTAINS REMEDY AT SEAMSTRESS (NEW YORK, NY)
“This co*cktail is an excellent summer drink for several reasons. For starters, it's a delicious shaken co*cktail that has balanced notes of citrus, ginger, and smoke. Tamarind is at its peak season late spring to early summer, so you're getting the tamarind at its best. The finishing touch of the bacon mist totally complements the summer and is an excellent pairing with BBQ food or just sitting by the pool. Plus bacon makes everything better!" —Christian Orlando, bartender
Ingredients:
1.5 oz. Cutty Sark Prohibition
.75 oz. Domaine de Canton
.5 oz. Manzanilla sherry
.75 oz. lemon juice
.5 oz. honey syrup
.5 oz. orgeat syrup
Barspoon tamarind purée
One drop of Dutch Colonial co*cktail Bitters
Bacon Mist Spray
Method: Place all ingredients except bacon mist in shaker. Shake with ice. Fine strain. Serve in small rocks glass with no ice. Spray one pump of bacon mist over top of co*cktail. Garnish with a candied ginger skewer.
BRUNCH PUNCH AT LAVO ITALIAN RESTAURANT(NEW YORK, NY)
“LAVO’s brunch punch is the perfect summer libation, whether you’re entertaining at home or looking to have a fun co*cktail while enjoying the sun. The citrusy orange juice mixed with tropical flavors is balanced with the sweet summer strawberries and fresh mint. It’s festive and works great with any occasion!” —Keith Nelson, beverage director
Ingredients:
1 liter Absolut Elyx vodka
20 oz. cold-pressed Valencia and Hamlin orange juice, fresh squeezed
8 oz. cold-pressed pineapple juice, fresh squeezed
1 oz. Persian lime juice, fresh squeezed
4 oz. organic agave nectar simple syrup
2 oz. grenadine
6 dashes Angostura Bitters
6 dashes fresh nutmeg
Method: In a large punch bowl, add vodka, fresh squeezed juices, simple syrup, grenadine, bitters, and nutmeg. Garnish with fresh mint, sliced strawberries, and edible orchids.
DANZA DE AMOR AT FOUR SEASONS RESORT THE BILTMORE SANTA BARBARA(SANTA BARBARA, CA)
“I was inspired by my love for tangerines from the local farmers. The elderflower adds a wonderful sweet complement to the tanginess. We source our nasturtiums from local horticulturist Julian Cantado’s farm—Eco Conscious Aquaponics—while the tangerines are grown in the neighboring town. It’s truly a Santa Barbara-inspired martini.” —Joshua Burrey, bartender
Ingredients:
3 oz. local Ojai Pixie Tangerine and elderflower-infused Elit by Stolichnaya
1 oz. Amaro Nonino liqueur
3 dashes Peychaud’s Bitters
Meyer lemon, for garnish
Nasturtium flower, for garnish
Method: Add the zest of six tangerines and three bunches of stemless elderflower to Elit vodka. Allow to infuse for five days in a cool dark place. Fine-strain the zest and elderflower from the infusion. Combine ingredients in a co*cktail mixer and shake well with ice. Pour into a martini glass and garnish with a Meyer lemon twist and nasturtium flower.
PINK BABY AT DON MUANG AIRPORT (NEW YORK, NY)
“Everybody loves a refreshingly cold drink to sip on in the summer months. And the pink baby is the ultimate frozen co*cktail. It features vodka, mate (a caffeine-rich infused drink from South America), and frozen pink grapefruit lemonade. It’s one of our best sellers! During our daily happy hour, it’s only $3—just try and beat that!” —Zachary Mexico, owner
Ingredients:
6 oz. grapefruit juice
6 oz. vodka
1.75 oz. Cointreau
1.75 oz. cranberry juice
1.75 oz. lemon juice
1.75 oz. lime juice
5 oz. simple syrup
2 tsp. yerba maté powder
5 cups ice
Method:Toss it all ingredients into a blender and blend until smooth consistency.
CUCUMBER EAST SIDE AT THE VINE(NEW YORK, NY)
“Made with Fords gin, fresh cucumber-mint water, lime, house made cardamom tincture, and cayenne, this co*cktail is refreshing and clean—with a nice herbal undertone from the cardamom.” —Percy Rodriguez, beverage director
Ingredients:
1.5 oz. Fords Gin
½ oz. lime juice
½ oz. simple syrup
1 oz. house-made cucumber mint water
3 dashes house-made cardamom tincture
Method: Combine all ingredients in a shaker, double strain, and pour into a coupe. Garnish with a long cucumber slice and a pinch of cayenne pepper.
UN FIZZ ITALIANO AT L’AMICO(NEW YORK, NY)
“This co*cktail is a variation on the classic Italian spritz or aperitif, made with Amaro Montenegro, lemon, lime and Prosecco. There’s a lot of vanilla and orange on the palate from the amaro and tartness from the citrus. Think boozy iced tea!” —Percy Rodriguez, beverage director
Ingredients:
1 oz. Amaro Montenegro
¼ oz. lime juice
¼ oz. lemon juice
¼ oz. simple syrup
Prosecco
Method: Combine Amaro Montenegro, lime juice, lemon juice, and simple syrup into a shaker. Shake mixture and pour into a Collins glass with ice. Top co*cktail with dry Prosecco.
THYME AFTER THYME AT CRAVE FISHBAR(NEW YORK, NY)
“Thyme after thyme is a no-brainer for summer. The traditional sour recipe calls for both fresh lemon and lime juice—a combo that will be sure to wake your mouth up. The addition of fresh thyme adds a savory note that pairs perfectly with summer barbecues.” —Adam Priblia, bar manager
Ingredients:
2 oz. pisco
.5 oz. lemon juice
.5 oz. lime juice
.5 oz. Thyme-infused simple syrup
1 oz. egg white
Method: Dry shake all ingredients. Shake with ice. Strain and serve, up, in a coupe. Garnish with a sprig of thyme.
GODDESS SELENE AT FIOLA(WASHINGTON D.C.)
“A perfect drink to enjoy on a beautiful, hot summer day. The Goddess Selene is served over crushed ice, and the caramel and vanilla notes of añejo rum blend perfectly with the caramelized syrup—where butter provides a silky texture, which is then balanced by the dry notes of absinthe. Served in a majestic brass pineapple cup, you will feel like a god when you drink it! Cheers to a divine summer!” —Luca Giovannini, corporate beverage director at Gruppo FT Restaurants
Ingredients:
3 oz. Brugal Añejo
1.5 oz. caramelized pineapple syrup*
0.75 oz. lime juice
0.5 oz. pineapple juice
3 dashes absinthe
Method: Pour all ingredients in shaker, shake and pour over crushed ice.
*For Caramelized Pineapple Syrup:
1 whole fresh pineapple, diced
2 tbsp. unsalted butter
10 cups raw sugar
1 l. pineapple juice
Roast pineapple with butter in a pan, deglaze pan with rum, add sugar and pineapple juice. Simmer over low heat for 15 mins. Let cool down and strain through cheesecloth.
BANDIT QUEENAT INDIAN ACCENT (NEW YORK, NY)
“The bandit queen isa fresh co*cktailalive with citrus, smoke, spice, herbs, and agave. The kaffir lime leaf oil connects the green notes to the citrus ones, while adding aromas. We use lemon oleo saccharum that adds richness and a hint of sweetness, while the pure lemon juice gives it a nice acidic balance.” —Daniel Beedle, beverage director and assistant general manager
Ingredients:
¾ oz. tequila
¾ oz. mezcal
¾ oz. lemon juice
½ oz. oleo
½ oz. green chartreuse
1/6 oz. kaffir Oil
Method: Combine all ingredients. Add 3 large cubes of ice. Shake and double strain into chilled coupe.
