Baby, it's hot outside. So we decided to showcase some cool summer cocktails for you to enjoy. Cheers!
Fresh Sour...
To make fresh sour mix, combine 2 parts lemon juice and 1 part simple syrup.
Sugar Rim...
To rim a glass, moisten the rim of the glass with a lemon wedge and dip into a bowl of superfine or baker’s sugar
Making Lemon Spirals...
To make a long lemon spiral…using a paring knife, start at the top and peel the entire lemon like an apple (about ¼ - ½ inch wide). The paring knife should be kept between the peel and the pith. Practice makes perfect!
Chilling a Cocktail Glass...
Fill cocktail glass with fresh ice prior to creating your cocktail. When your cocktail is completed, discard ice from glass, and pour your cocktail into the chilled glass. Do not dry your glass!
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"Green" and White Summer Sangria...
Organic strawberries, peaches, kiwis
organic vodka
Lavender honey
Organic peach juice
1/2 cup Veev acai spirit
2 bottles Bonterra Sauvignon Blanc
Finely chop fruit into a bowl or Tupperware container. Drizzle with honey then add a half-cup of each peach juice and Veev acai spirit. Cover, and let marinate several hours in the refrigerator. When ready to serve, spoon one tablespoon of fruit mixture into each glass, and top with Bonterra. Garnish with strawberry on the rim of the glass.
Original cocktail provided by The Liquid Muse - Natalie Bovis-Nelsen
Blueberry Mojito...
1-1/2 oz. Ten Cane Rum or Cruzan Diamond Estate Rum
1/2 oz. Simple Syrup
1/2 Freshly Squeezed Lime
10-12 Fresh Mint Leaves
2 Barspoons Fresh Blueberries
Club Soda
Mint Leaves & Powdered Sugar - for garnish
In a tall or Collins glass, muddle simple syrup, mint, lime juice and blueberries. Fill glass with crushed ice. Add Rum and a splash of Club Soda. Stir well with a barspoon from the bottom to the top to blend all of the ingredients. You will lose a little volume in the glass from stirring. Add more crushed ice and another splash of Club Soda to fill the glass. Garnish with a sprig of mint, dusted with powdered sugar.
Rose Caipirinha...
2 oz. SENCE Rose Nectar
2 oz. Sagatiba Pura Cachacha
1/2 Lime, sliced into quarters
1/2 oz. Simple Syrup
Garnish - lime wheel and rose petals
In a mixing glass, muddle limes and simple syrup. Add remaining ingredients with ice. Shake well and dump into a high-ball glass. Garnish with lime wheel and rose petal.
Cocktail provided by Sean Bigley for SENCE Rose Nectar
Bikini Martini...
1-1/2 oz Sagatiba Pura
1/2 oz Limoncello liqueur
1 oz Fresh Lemon Juice
1/2 Fresh Passion Fruit
1/2 oz Simple Syrup
Garnish: Passion Fruit Slice
Shake all ingredients in a cocktail shaker with ice and serve in a martini glass. Garnish with a passion fruit disc floating on top of the drink
Original cocktail by Bar Chef Jamie Terrell
Ginger & Cilantro Mule...
1-1/2 oz Milagro Select Barrel Reposado
3/4 oz Domaine de Canton Liqueur
1 tsp Partida Agave Nectar
1/2 oz Fresh squeezed Lime Juice
2 tsp Sonoma Syrup White Ginger Infused Simple Syrup *
2 slices Ginger Root
1 handful Cilantro Leaves
1 splash Fever-Tree Premium Ginger Ale
Garnish - lime wheel
First muddle ginger root and ginger infused simple syrup in a mixing glass, add other ingredients except for ginger ale and shake very well, strain over fresh ice in a double old-fashioned glass (rocks glass) and top with the splash of ginger ale. Garnish with a lime wheel on top of the cocktail.
* see products page
Original cocktail by Bar Chef Charlotte Voisey and featured at Tales of the Cocktail 2008
Nectar...
2 oz. SENCE Rose Nectar
1 oz. Absolut Citron
Sparking White Zinfandel
1 Fresh Lime Wedge
Garnish - Lime Wheel and Pink Rose Petal
Squeeze a lime wedge and drop into a highball glass filled with ice. Add rose nectar and vodka. Top with sparkling white zinfandel. Garnish with lime wheel and floating pink rose petal.
Original cocktail provided by SENCE Rose Nectar
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Need some of the ingredients to make these cocktails?
Please scroll down this page where they are available to order directly from Ultimate Bar Chef!
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