15 More 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.
Truly Hard Seltzer x Skrewball PB&J Cocktail
Ingredients:
– 1 can Truly Wild Berry Hard Seltzer
– 1 shot Skrewball Peanut Butter Whiskey
Method:
– Pour your Truly Wild Berry Hard Seltzer neatly in a glass of choice.
– Top off your Truly Wild Berry Hard Seltzer with a shot of Skrewball Peanut Butter Whiskey.
– Enjoy.
Peanut Butter Manhattan
Ingredients:
– 1.5 oz. Skrewball Whiskey
– 0.25 oz. Punt e Mes
– 0.25 oz. Cocchi Americano
– 2-3 Dash Angostura Bitters
– 1 Dash Angostura Orange Bitters
– Ice
– Garnish: Lemon Peel
– Glass: Old Fashioned
Method:
– Build all in an old fashioned glass with ice and stir.
– Garnish with lemon peel, expressing the oils.
Casa Picante
Ingredients:
– 2 oz. Casamigos Blanco Tequila
– 1 oz. Fresh Lime Juice
– 0.75 oz. Simple Syrup
– 1 Fresno Chili Slice
– 8-10 Cilantro Leaves
– Garnish: Red Chili Pepper Slice
– Glass: Rocks
– Ice
Method:
– Combine all ingredients into tin shaker.
– Muddle cilantro and fresno chili, add ice and shake vigorously.
– Fine strain into rocks glass.
– Add fresh ice and garnish.
Casa Blueberry Mint Lemonade
Ingredients:
– 2 oz. Casamigos Blanco Tequila
– 2.5 oz. Fresh Lemon Juice
– 1.25 oz. Simple Syrup
– 5-6 Blueberries
– 8-10 Mint Leaves
– Soda Water
– Glass: Collins
– Garnish: Lemon Wheel, Mint Sprig
– Ice
Method:
– Combine all ingredients into tin shaker except for soda water.
– Muddle fruit/herbs, add ice, shake vigorously, and fine strain into Collins glass.
– Add fresh ice and garnish with lemon wheel and mint sprig.
– Top off with soda water.
Bulette
Courtesy of Steve Walton, Beverage Director at High West Restaurant & Saloon
Ingredients:
– 1.5 oz. High West American Prairie Bourbon
– 0.25 oz. Amaro Santa Maria
– 0.5 oz. Fresh Beet Juice
– 0.5 oz. Fresh Lemon Juice
– 0.5 oz. Pink Peppercorn Syrup
– 0.25 oz. Fresh Ginger Juice
– 4 Basil Leaves
– Garnish: Basil Leaf
– Glass: Chilled Cocktail
Method:
– Muddle 3 basil leaves in a cocktail shaker.
– Add all ingredients to the cocktail shaker with ice and shake until chilled.
– Double strain into a chilled cocktail glass and garnish with a basil leaf.
Blackberry ALL-FREE Shandy
Recipe courtesy of Elliott: @apartment_bartender
Ingredients:
– Suntory ALL-FREE
– 3-4 blackberries, muddled
– 1 oz. Fresh Grapefruit Juice
– 1/2 oz. Fresh Lemon Juice
– 2 oz. Green Tea
– 1/2 oz. Simple Syrup
– Garnish: Fresh Mint, Blackberries
– Ice
Method:
– Add ice, muddled blackberries, grapefruit juice, lemon juice, green tea and simple syrup to cocktail shaker.
– Shake and strain into a glass over ice.
– Top with Suntory ALL-FREE.
– Garnish with fresh mint and blackberries.
CANTEEN Cucumber Collins
Ingredients:
– 6 oz. CANTEEN Cucumber Mint
– 1.5 oz. Breckenridge Gin
– 1 oz. Lemon Juice
– 0.5 oz. Simple Syrup
– Glass: Collins
– Garnish: Cucumber Fan, Mint Sprig
Method:
– Build in a Collins glass.
– Add garnish.
– Serve remainder of CANTEEN can to a guest.
CANTEEN Bitter Melon
Ingredients:
– 5 oz. CANTEEN Watermelon
– 2 oz. Deep Eddy Lemon Vodka
– 0.5 oz. Lemon Juice
– 0.75 oz. Campari
– 0.75 oz. Cointreau
– Garnish: Cilantro or Dill
– Glass: Rocks
– Ice
Method:
– Pour 5 oz. of CANTEEN can into a rocks glass.
– Shake over ice and strain into rocks glass with new ice.
– Add garnish.
– Serve remainder of CANTEEN can to guest.
LaGuardia Layover
Courtesy of Lacy Williams, Lead Cocktail Creature of 6s & 7s
Ingredients:
– 1 oz. Diplomático Planas
– 0.75 oz. Dolin Rouge
– 0.50 oz. Dolin Dry
– 1 oz. Cold Pressed Pineapple Juice
– 1 oz. Liquid Alchemist Orgeat
– Glass: Rocks
– Ice
– Optional: 0.50 oz Floater of Diplomático Mantuano
Method:
– Stir together all ingredients except for Orgeat, then place into a blender with desired amount of ice.
– Pour into a rocks glass and add in Orgeat.
– Top with Mantuano floater if desired.
Peaches & Dream
Courtesy of Liz Peik, Bar Manager of Rusty’s Bar and Grill
Ingredients:
– 2 oz. Broken Shed Vodka
– 3/4 oz. Fresh Squeezed Lemon Juice
– 1 pitted Peach
– 4 oz. Vanilla Greek Yogurt
– 2 dashes of Cardamom Bitters
– 1 cup of Ice
– Garnish: Fresh Grated Nutmeg, Mint Sprig
Method:
– Add ingredients to a blender and mix on high until contents have whirled smoothly (approximately 15-20 seconds).
– Pour into your favorite glass.
– Garnish with fresh grated nutmeg and a mint sprig.
Seagram’s Watermelon Twist Gin & Tonic
Ingredients:
– 1 part Seagram’s Watermelon Twisted Gin
– 3 parts Tonic Water
– Garnish: Watermelon
– Optional: Lemon, Mint
– Ice
– Glass: Highball or Rocks
Method:
– In a glass highball or rocks glass, add ice then a sliced watermelon wedge.
– Combine 1 part Seagram’s Watermelon Twisted Gin & and parts tonic water and pour over ice.
– Garnish with lemon slices and a sprig of mint.
Naked, Famous & Laughing
Created by Eddie Avila of Wheat & Water in La Jolla, CA
Ingredients:
– 0.75 oz. Vamonos Riendo Mezcal
– 0.75 oz. Aperol
– 3/4 Lime
– 0.75 oz. Falernum
– Garnish: Maraschino Cherry
– Glass: Nick & Nora
Method:
– Shake with ice and strain into a Nick & Nora glass.
– Garnish with a maraschino cherry.
Let’s Go Spritzing
Created by Jessica Stewart of For Oak in San Diego, CA
Ingredients:
– 1.5 oz. Vamonos Riendo Mezcal
– 0.75 oz. Roasted Plum-Infused Fino Sherry
– 3 oz. Champagne (e.g. Korbel)
– Garnish: Dehydrated Plum Chip
– Glass: Stemless Wine
Method:
– For the Roasted Plum-Infused Fino Sherry, roast three plums on a wood fired grill, add to 1 bottle of fino sherry and let sit for 24 hours. Strain through a coffee filter. Enjoy within two weeks.
– Sherry aside, combine all ingredients in a stemless wine glass and glenty stir.
– Garnish with a dehydrated plum chip.
Mint-mosa
Ingredients:
– 2 oz. Old Forester Mint Julep (orange infused)
– 3 oz. Korbel Brut
– 1 dropper Hummingbird
– 0.25 oz. Orange Blossom Water
– Garnish: Orange, Mint Sprig
– Glass: Champagne Flute
Method:
– Combine all ingredients in flute.
– Garnish with orange and mint sprig.
– For orange infused Old Forester Mint Julep, combine 1 bottle Old Forester Mint Julep with 2 oranges, sliced, in a glass container. Chill overnight.
Pineapple Julep
Ingredients:
– 2 oz. Old Forester 100 Proof
– 0.5 oz. Ginger Syrup
– 8-10 mint leaves
– 1 Pineapple Slice, muddle
– 1 Pineapple Slice, garnish
– Glass: Double Old-Fashioned
– Ice
Method:
– Combine ingredients in a double old-fashioned glass and muddle.
– Top with crushed ice.
– Swizzle to chill.
Smoked Chai Old Fashioned
Created by mixologist Katie Stryjewski aka @garnish_girl
Ingredients:
– 2.5 oz. Legent Bourbon
– 1/2 oz. Chai Syrup*
– 1 dash of Angostura Bitters
– 1 dash of Cardamom Bitters
– Ice
Method:
– To make that Chai Syrup, combine 1/2 cup brewed chai tea and 1/2 cup brown sugar in a saucepan and set over medium-low heat, stirring until the sugar dissolves. Let it cool before using.
– Ignite 1 tsp. of loose leaf chai tea with a torch and cover it with an Old Fashioned glass to collect the smoke.
– Stir remaining ingredients with ice.
– Strain into a prepared glass over 1 large ice cube.
Rara Avis
Created by influencer and mixologist Hannah Chamberlain, aka @spiritedla
Ingredients:
– 2 oz. Legent Bourbon
– 0.75 oz. Mint Syrup
– 0.75 oz. Grapefruit Juice
– 0.5 oz. Lime
– 2 dashes of Lavender Bitters
– Garnish: Lavender Sprig
– Glass: Goblet
– Ice
Method:
– Stir all ingredients.
– Serve in a Glass Goblet over crushed ice.
– Garnish with a lavender sprig.
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."
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