Lifestyle/Art

Published on September 8th, 2020 | by Darren Paltrowitz

15 Cocktail Recipes For Summer 2020 & Beyond, Courtesy Of Popular Brands & Mixologists

Summer 2020 is now well underway, and today marks the national holiday of Labor Day 2020. On behalf of The Hype Magazine, I rounded up 15 cocktail recipes from top brands and acclaimed mixologists for both your home-mixing and home-drinking pleasure featuring a variety of spirits.

Imperial Boulevardier
Courtesy of Fitz Bailey, Coopers’ Craft Mixologist

Ingredients:
– 1 oz. Coopers’ Craft Barrel Reserve
– 0.5 oz. Sweet Vermouth
– 0.5 oz. Campari
– 2 oz. Apple Cider
– Glass: Rocks
– Garnish: Apple Slice

Method:
– Put all ingredients into an ice-filled shaker and stir until chilled.
– Pour into a rocks glass with ice cube.
– If desired, top with garnish.

Mount Gay Rum Daiquiri

Ingredients:
– 2 oz. Mount Gay Eclipse
– 1 oz. Fresh Squeezed Lime Juice
– 1 oz. Simple Syrup (water:sugar)
– Glass: Chilled Cocktail

Method:
– Pour all ingredients into a shaker with ice cubes.
– Shake well.
– Strain in a chilled cocktail glass.

Cutwater Spirits Piña Colada

Ingredients:
– 1.5 oz. Cutwater White Rum
– 1 oz. float Bali Hai Tiki Dark Rum
– 1.5 oz. Fresh Pineapple Juice
– 1.5 oz. Coconut Syrup
– 0.5 oz. Fresh Lime Juice
– Glass: Rocks
– Crushed Ice

Method:
– Add all ingredients except Bali Hai Tiki Dark Rum to a cocktail shaker.
– Add crushed ice and give the tin a quick shake then pour into a rocks glass.
– Add more crushed ice and float Bali Hai Tiki Dark Rum.
– Garnish with 3 pineapple fronds and a flower.

Zacapa Sour

Ingredients:
– 1.5 oz. Zacapa 23 Centenario Rum
– 0.75 oz. Fresh Lemon Juice
– 0.75 oz. Simple Syrup
– Garnish: Edible Flowers
– Glass: Coupe
– Ice

Method:
– Combine all ingredients into a shaker filled with ice.
– Shake well and strain into a coupe glass.
– Garnish with edible flowers.

Zacapa Manhattan

Ingredients:
– 1.5 oz. Zacapa 23 Centenario Rum
– 0.75 oz. Sweet Vermouth
– 2 dashes Angostura Bitters
– Glass: Coupe
– Ice

Method:
– Combine all ingredients in a glass with ice.
– Stir well until chilled/
– Strain into a coupe glass.

Lemon, Ginger & Prosecco Cocktail
Serves 2 adults

Ingredients:
– 1 tablespoon Lemon Juice
– 2 tablespoons Ginger Syrup
– 2 oz. Monkey 47 Gin
– 6-8 ounces Korbel Prosecco
– 1/2 cup of Ice

Method:
– Add 1/2 cup of ice to a cocktail shaker.
– Add lemon juice, ginger syrup, and gin to the shaker and shake to chill.
– Divide the mixture between 2 glasses and add in 6-8 ounces of Korbel Prosecco.

IZO Mezcal Margarizo

Ingredients:
– 2 oz. IZO Mezcal Joven
– ½ oz. Triple Sec
– Garnish: Lime
– Salt
– Ice

Method:
– Simply cut a lime in half, reserving a slice for garnish.
– Salt the rim of a small glass filled with ice.
– Place additional ice into a shaker, then fill it with the fresh-squeezed lime juice, IZO Mezcal, and Triple Sec.
– Shake and strain the liquid into the glass.
– Add the lime slice garnish and enjoy!

Frozen Harvey Milk Wallbanger
Cocktail courtesy of Aaron Paul & Jake Roberts – Owners/Operating Partners of Macondray in San Francisco, CA

Ingredients:
– 1.5 oz. Humboldt Distillery Vodka
– 1 oz. Orange Juice
– 0.5. oz Lime Juice
– 0.5 oz. Vanilla Simple Syrup (1 cup water, 1 cup sugar, 1 teaspoon vanilla extract.)
– 0.5 oz. Galliano
– 1 cup of Ice

Method:
– Blend all ingredients in a blender.
– Layer and top with Madagascar vanilla whip (1 quart Heavy whipping cream, 4 oz. Galliano, 0.5 oz. Madagascar Vanilla Extract), whipped with a stand mixer until stiff.

Eureka!
Recipe by Justin Nobriga of Malibu Farm

Ingredients:
– 1 oz. Humboldt Organic Vodka
– 1 oz. Organic Mint Agave mix (3 oz. agave, 3 oz. water, 1/2 cup washed mint leaves — add all ingredients to a blender, blend and strain through a sieve)
– 1 oz. Organic Lemon Juice
– 4 oz. Light Beer
– Glass: Highball
– Garnish: Fresh Mint Sprig
– Ice

Method:
– Add vodka, lemon juice and mint agave mix into a hi-ball glass halfway full of ice.
– Top with light beer and stir.
– Garnish with a fresh mint sprig.

Ken-Tiki Derby Julep

Ingredients:
– 2 oz. G.H. Mumm Grand Cordon Champagne
– 1 1⁄2 oz. Jameson Black Barrel
– 1⁄2 oz. Lime Juice
– 1⁄4 Pineapple Syrup
– Garnish: 4-5 Mint Leaves, Pineapple Leaves
– 2-3 Angostura Bitters
– Glass: Highball
– Crushed Ice

Method:
– In a highball glass, combine mint, pineapple syrup and lime juice.
– Gently muddle the ingredients, and add in the Jameson Black Barrel Irish Whiskey.
– Add crushed ice and light stir to combine ingredients.
– Top with G.H. Mumm Champagne and add in more crushed ice.
– Dash 2-3 angostura bitters on top.
– Garnish with pineapple leaves and mint.

Longchamp Swizzle

Ingredients:
– 1 1⁄2 oz. G.H. Mumm Grand Cordon Champagne
– 1 1⁄4 oz. Martell VSOP Bourbon Cask Finish
– 3⁄4 oz. Lillet Rouge
– 1⁄2 oz. Lemon Juice
– 1 1⁄2 oz. Berry-Rose-Chile Cordial
– Strawberry
– Raspberry
– Ancho Chile
– Hibiscus
– Rose Water
– Garnish: Red cherry skewered through Rose Petal, Mint Sprig
– Glass: Cocktail Kingdom Pearl Diver

Method:
– Build ingredients in the recommended glass.
– Enjoy this beautiful-looking and excellent-tasting beverage.

Buchanan’s Summer Bonfire
Created by Mixologist Eric Ribeiro

Ingredients:
– 1 1/2 oz. Buchanan’s 12-Year-Old Deluxe Blended Scotch Whisky
– 3/4 oz. Fresh Lemon Juice
– 1/2 oz. Simple Syrup
– Ginger Beer for Top
– Garnish: 2 Fresh Strawberries, Fresh Rosemary Sprig
– Glass: Highball

Method:
– Combine Buchanan’s 12-Year-Old DeLuxe, fresh lemon juice, and simple syrup into a cocktail shaker with ice.
– Shake well.
– Strain contents into a highball glass over fresh ice.
– Fill to top with ginger beer.
– Garnish with fresh strawberries and fresh rosemary sprig.

Johnnie Walker Watermelon Highball
Created by Mixologist Aidan Bowie

Ingredients:
– 1.5 oz. Johnnie Walker Black Label
– 3 oz. Watermelon Juice
– 1.5 oz. Fever Tree Soda Water
– Garnish: Watermelon Slice & Cucumber Wheel
– Glassware: Highball

Method:
– Combine ingredients in a highball glass over ice and stir.
– Garnish with watermelon slice and cucumber wheel.
– Enjoy.

The Glenlivet Caribbean Reserve Mai Tai

Ingredients:
– 1 1/2 parts The Glenlivet Caribbean Reserve
– 3/4 parts lime juice
– 1/2 parts Orgeat Syrup
– 1/2 parts Triple Sec
– Garnish: Grapefruit wedge

Method:
– Combine all ingredients in a glass over ice.
– Stir and garnish with mint and an orange slice.

The Glenlivet Coco Breezy

Ingredients:
– 1 1/2 parts The Glenlivet Caribbean Reserve
– 2 parts coconut water

Method:
– Combine ingredients in a glass over ice.
– Stir well and enjoy.

The BON V!V Smoke & Mirrors

Ingredients:
– 1 oz. Recuerdo Joven Mezcal
– 4 oz. chilled rosé
– Top with BON V!V Grapefruit
– Garnish: Grapefruit Slice, Rosemary Sprig
– Glass: Rocks
– Ice

Method:
– Fill rocks glass with ice, pour mezcal and rosé and top with BON V!V Grapefruit Spiked Seltzer.
– Garnish with grapefruit and rosemary.

Baileys Apple Of My Chai

Ingredients:
– 2 oz. Baileys Apple Pie
– 6 oz. Chai Tea
– 3/4 oz. Café de Olla Syrup
– 2 Drops of Cardamom Bitters
– Garnish: Grated Nutmeg
– Glass: Toddy Mug

Method:
– Using a tea kettle, bring water to a boil.
– Pour 6. oz of hot water into a toddy mug.
– Make tea by steeping tea bag in hot water for 5 minutes. Remove the tea bags.
– Measure and add remaining ingredients (except garnish) to your mug.
– Gently and carefully mix with a bar spoon.
– Top with a sprinkle of grated nutmeg.

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Tags: Aidan Bowie, Cocktails, Eric Ribeiro, Johnnie Walker, Labor Day, Recipes

About the Author

Darren Paltrowitz Darren Paltrowitz is a New York resident with over 20 years of entertainment industry experience. He began working around the music business as a teenager, interning for the manager of his then-favorite band Superdrag. Since then, he has worked with a wide array of artists including OK Go, They Might Be Giants, Mike Viola, Tracy Bonham, Loudness, Rachael Yamagata, and Amanda Palmer. Darren's writing has appeared in dozens of outlets including the New York Daily News, Inquisitr, The Daily Meal, The Hype Magazine, All Music Guide, Guitar World, TheStreet.com, Businessweek, Chicago Tribune, L.A. Times, and the Jewish Journal. Beyond being "Editor At Large" for The Hype Magazine, Darren is also the host of weekly "Paltrocast With Darren Paltrowitz" series, which airs on dozens on television and digital networks. He has also co-authored 2 published books, 2018's "Pocket Change: Your Happy Money" (Book Web Publishing) and 2019's "Good Advice From Professional Wrestling" (6623 Press), and co-hosts the world's only known podcast about David Lee Roth, "The DLR Cast."