Top 10 Summer Cocktails To Try Out This Season
There’s nothing better than cooling off in the warm summer months with a delicious cocktail. Who needs a pool or a fan when you have a Pina Colada in hand!
These classic summer cocktail recipes, which range from simple to more sophisticated, are ideal for hot weather drinking.
Here are this summer’s top 1o Cocktails to try out!
- 2 oz. silver tequila
- 1 oz. Cointreau
- 1 oz. lime juice
- coarse salt
Chill a cocktail glass, and then rub its rim with lime juice and dip it in coarse salt. Add tequila, Cointreau, lime juice, and ice together in a cocktail shaker. Shake and then strain into the glass over ice.
- Fresh Mint
- Lime Juice
- White Rum
- Simple Syrup
To make it, you’ll simply muddle mint with lime juice and syrup, then add the rum and shake it in a cocktail shaker.
Long Island Ice Tea
- 1/2 oz. Vodka
- 1/2 oz. gin
- 1/2 oz. white rum
- 1/2 oz. silver tequila
- 1/2 oz. Cointreau
- 3/4 oz. lemon juice
- 2 tsp. simple syrup
- 3/4 oz. Mexican Coke
Shake ingredients (except Mexican Coke), then strain into a Collins glass over crushed ice. Top with Coke and garnish with a lemon twist.
- 2 oz. dark rum
- 1 oz. lime juice
- 1/2 oz. orange curacao
- 1/2 oz. orgeat syrup
- 1/8 oz. rock candy syrup
Shake ingredients with cracked ice in a chilled cocktail shaker. Pour unstrained into a large Collins glass (or tiki mug). Garnish with half a lime shell and a sprig of mint.
- 2 oz. Aperol, chilled
- 3 oz. Prosecco or other sparkling wine, chilled
- 1 oz. soda water
- Orange wedge
- Add the Aperol to a glass filled with ice and stir. Top with sparkling wine and soda water.
- Squeeze in the orange wedge and stir gently, then serve. Serve with a straw to minimize dilution!
Classic Pina Colada
- 1 ½ cups frozen pineapple
- 1 ½ cups ice
- 5 ounces (½ cup plus 2 tablespoons) aged rum
- 2 ounces (4 tablespoons) cream of coconut (not coconut cream; see notes*)
- 4 ounces (½ cup) pineapple juice
- 1 ounce (2 tablespoons) lime juice
- For the garnish: cocktail cherry
Blend pineapple and ice until chunky. Add the remaining ingredients and blend until smooth. Serve garnished with a cocktail cherry and drink umbrellas.
- 3 oz. dark or gold rum
- 2 1/2 oz. pineapple juice
- 1 oz. orange juice
- 1 oz. coconut cream
Shake ingredients well with ice in a cocktail shaker. Strain into a hurricane glass over fresh ice. Garnish with grated nutmeg.
- 1 bottle red table wine
- 1/2 c. brandy
- 1/2 c. orange juice
- 1/2 c. pomegranate juice
- 2 c. sparkling water
- 1/4 c. simple syrup
- orange slices
- apple slices
- pomegranate seeds
Stir all of the ingredients together in a pitcher. Put the pitcher in the refrigerator and let stand overnight. Pour sangria into glasses. Garnish with an orange wedge.
Empress Elderflower Spanish Gin and Tonic
- 2 oz Empress Gin & Tonic
- 4–5 oz Fever Tree Elderflower Tonic
- 2 pink grapefruit slices
- 10 juniper berries
- 1 rosemary sprig
Chill the drinking glass for 15 minutes. Add ice to the glass. Squeeze one slice of grapefruit into the glass and discard. Add the other grapefruit slice, the juniper berries, and rosemary sprig to the glass. Pour gin into the glass. Add the tonic and stir before drinking. To get the gradient effect, add the tonic first and then the gin. Stir before sipping.
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