25 Recommended Cocktail Recipes For Summer 2021 & Beyond
Summer 2021 is almost here with Memorial Day now behind us. On behalf of The Hype Magazine, I have rounded up 25 summer-friendly recipes for mixed drinks from top brands and acclaimed mixologists, as featuring a variety of high-quality spirits (and even some non-alcoholic drink options).
Elderflower Lemonade
Ingredients:
– 1.5 oz. Humboldt Vodka
– 3 oz. Lemonade
– 0.75 oz. Elderflower Liqueur
– Club Soda
Method:
– Combine all ingredients in a glass filled with ice.
– Stir ingredients.
– Enjoy.
Eureka!
Courtesy of Justin Nobriga, Bar Manager of Malibu Farm
Ingredients:
– 1 oz. Humboldt Vodka
– 1 oz. Mint Agave Mix
– 1 oz. Lemon Juice
– 4 oz. Light Beer
– Garnish: Mint Sprig
Method:
– Pour vodka, Lemon juice and agave mix into a tall glass half full of ice. (Mint Agave Mix: Mix about 3 oz. of water with 3 oz. of agave and add about a half cup of mint leaves to a blender. Finely strain.)
– Add beer on top and stir.
– Garnish with mint sprig.
Tia Maria Matcha Ritual
Method:
– Mix 2 teaspoons of sugar and 1 teaspoon of matcha powder in a dish.
– Chill your glass for 10 minutes or until you have moisture on the glass.
– Dip the glass rim into the mix of matcha powder and sugar.
– Fill the glass with ice and add Tia Maria Matcha.
Matcha-Tini
Ingredients:
– 40ml Tia Maria Matcha
– 40ml Vodka
– Ice
– Glass: Coupe or Martini
Method:
– Creative your perfect green matcha rim on half of a coupe or martini glass.
– Pour Tia Maria Matcha and vodka into a cocktail shaker.
– Top up the shaker with ice.
– Shake the ingredients together.
– Pour in the contents of the shaker using a strainer and sieve into the glass.
My Kinda Party
Ingredients:
– 4 oz. Ginger Beer
– 1 1/2 oz. Wolf Moon Bourbon
– 1 tbsp. Orange Marmalade (jelly/jam will substitute)
– 1/2 lemon
– Garnish: 1 orange
Method:
– Squeeze juice from lemon into a cocktail shaker.
– Combine all other ingredients, except ginger beer, in shaker and shake until chilled and diluted.
– Strain into a Collins or tall glass, and top with the ginger beer.
– Garnish with a slice of orange.
Smash The Summer
Ingredients:
– 4 oz. Ginger Beer
– 2 oz. Old Camp Whiskey
– 3/4 oz. Fresh Lemon Juice
– 3/4 oz. Simple Syrup
– 5 Blackberries
– 7 Mint Leaves
Method:
– Combine lemon juice, simple syrup, 6 mint leaves, and blackberries in a mason jar and muddle until broken down.
– Add the whiskey and ice and top off with ginger beer.
– Stir to mix and garnish with a sprig of mint.
– Enjoy.
Recipe aside, Old Camp and the USO recently hosted a matching campaign that raised $102,400. On top of its $50,000 match to funds raised, Old Camp will donate an additional $100,000 this year to the USO to help keep military service members connected to family, home, and country, throughout their service to the nation. More information on that can be found here.
Kentucky Mule
Ingredients:
– 2 fl. oz. Four Roses Small Batch
– 4 fl. oz. Barritt’s Ginger Beer
– Garnish: 2 Lime Wedges
– Glass: Mule mug or Collins glass
Method:
– Squeeze 1 lime wedge and pour Bourbon into a Mule mug or Collins glass.
– Fill with ice and top with ginger beer.
– Garnish with second lime wedge.
Berry Refreshing
Ingredients:
– 1 1/2 oz. Four Roses Small Batch
– 3/4 fl. oz. Lemon Juice
– 1/2 fl. oz. Agave Syrup
– 3 fl. oz. Barritt’s Ginger Beer
– Garnish: 1 Mint Sprig
– Garnish: 5 Raspberries
– Ice
Method:
– In a glass, muddle raspberries with agave syrup.
– Add the rest of the ingredients and ice, stir.
– Top with ginger beer and stir briefly to incorporate.
– Garnish with a mint sprig and raspberry.
Bloody Belle
Courtesy of Fitz Bailey, Coopers’ Craft Mixologist
Ingredients:
– 2 oz. Coopers’ Craft Barrel Reserve
– 6 oz. Tomato juice, squeeze of lemon
– Dash of Worcestershire
– Salt and pepper to taste
– Dash of your favorite hot sauce
– Garnish: Olives, Bacon, Lemon Slice
Method:
– Combine all ingredients into an ice-filled shaker.
– Vigorously shake and strain into an ice-filled glass.
– Enjoy.
Smoked Pineapple Old Fashioned
Courtesy of Fitz Bailey, Coopers’ Craft Mixologist
Ingredients;
– 1.5 oz Coopers’ Craft Barrel Reserve
– 2 Barspoons Pineapple Simple Syrup
– 2 Dash Tiki Bitters
– Ice
Method:
– Light a bit of dehydrated pineapple on fire, cover with rocks glass to extinguish and capture smoke.
– Stir cocktail with ice, strain into glass, garnish and serve immediately.
– Enjoy.
Disaronno Fizz
Ingredients:
– 1.5 oz. Disaronno Originale
– Q Tonic Club Soda
– Fresh Lemon Juice
– Garnish: Lemon Zest
Method:
– Pour Disaronno Originale into a white wine glass with ice.
– Add a squeeze of fresh lemon juice.
– Top with Q Mixers Club Soda.
– Stir and garnish with lemon zest.
Velvet White Espresso Martini
Ingredients:
– 1.5 oz. Disaronno Velvet
– 0.5 oz. Tia Maria Coffee Liqueur
– 0.5 oz. Vodka (e.g. Humboldt Vodka)
– Garnish: Chocolate Flakes or Coffee Beans
Method:
– Shake and strain ingredients over ice.
– Garnish with chocolate flakes or coffee beans.
– Enjoy.
Irish Coffee Milkshake
Ingredients:
– 1 Cask & Kettle Irish Coffee K-pod brewed at the smallest setting
– 1 Scoop of Chocolate Ice Cream
– 1 Shot of Bailey’s Irish Cream
– Optional garnish: Haagen-Dazs Ice Cream Bar
Method:
– Blend ingredients together.
– Pour blend into a cup.
– Garnish with a Haagen-Dazs ice cream bar.
Fireball Apple Cider
Method:
– Pour Cask & Kettle Cider K-Pod into your favorite mug (or brew using Keurig)
– Add 4 to 6 ounces of hot water.
– Stir in 1 oz. of Fireball Whisky.
– Enjoy!
Symone’s SKYY & Soda
Ingredients:
– 1.5 parts SKYY Vodka (now made with water enriched with Pacific minerals)
– 4.5 parts Soda Water
– Cubed Ice
– Glass: Highball
– Garnish: Grapefruit Peel
Method:
– Fill a highball glass with cubed ice.
– Pour 1.5 parts of SKYY Vodka.
– Top with soda water.
– Express the grapefruit peel and garnish.
Forza
Ingredients:
– 1 part Averna
– 1 part Madre Mezcal
– Garnish: 1 slice of blood orange
Method:
– Stir with ice.
– Garnish with a slice of blood orange.
– Enjoy.
Guavacito
Ingredients:
– 2 oz. Madre Mezcal
– Juice of 1 Lime
– 4 oz. Guava Nectar
– Soda Water
– Ice
– Garnish: Mint
– Glass: Highball
Method:
– Combine mezcal, guava, and lime into a highball glass.
– Fill with ice.
– Top with soda water.
– Garnish with mint.
Escape From Alcatraz
Ingredients:
– 1 teaspoon of Ginger, fresh and grated
– 3 slices of Orange
– 1/2 oz. of Lemon Juice, freshly squeezed
– 1 oz. Cointreau
– 2 oz. Templeton Rye Whiskey
– Ice Cubes
– Garnish: Orange Slice
– Glass: Old Fashioned
Method:
– Muddle the ginger, orange slices, and lemon juice in a cocktail shaker
– Add the Cointreau and the Templeton and shake well with ice.
– Double strain into an ice-filled Old Fashioned glass.
– Garnish with the orange slice.
Templeton Mule
Recipe courtesy of Judy Hein
Ingredients:
– 2 oz. Templeton Rye Whiskey
– 1/2 lemon, juiced
– 1/2 oz. Mint Simple Syrup
– 3 oz. Ginger Beer
– Ice
– Garnish: Lemon Slice
Method:
– In a cocktail shaker filled with ice, combine Templeton whiskey, lemon juice and mint simple syrup. (To make a mint simple syrup, combine 1/2 cup water with 1/2 cup sugar and a handful of mint leaves. Bring to boil to dissolve sugar, remove from heat and let cool. Strain and chill.)
– Shake well.
– Pour over a tall glass filled with ice and top with ginger beer.
– Garnish with a lemon slice, if desired.
A New Legacy
Ingredients:
– 8 Mint Leaves
– 1/4 oz. Sugarcane Syrup
– 2 oz. Chairman’s Legacy Rum
– Julep Cup
– Ice
Method:
– Place mint and syrup in a Julep cup and lightly press to activate mint oil.
– Add rum and a handful of crushed ice.
– Stir lightly to chill.Top with aggressive amount of crushed ice and garnish with enthusiastic bouquet of fresh mint.
Agri-Cosmo
Ingredients:
– 2 oz. Rhum Clément Blanc
– 1 oz. Creole Shrubb
– 0.75 oz. Fresh Lime Juice
– 0.25 oz. Cranberry Juice
– Glass: Stemmed Cocktail
– Garnish: Lime Wheel
Method:
– Shake and strain into stemmed cocktail glass.
– Garnish with lime wheel.
– Enjoy.
Bulette
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.
– Garnish with a basil leaf.
Koji Collins
Ingredients:
– 1.5 oz. High West’s Rendezvous Rye
– 0.5 oz. Pineapple Rum
– 0.25 oz. Amaro Montenegro
– 0.75 oz. Miso Syrup
– 0.75 oz. Lime Juice
– Ice
– Soda Water
– Bar Spoon Yuzu
– Garnish: Mint Sprig, Chinese 5 Spice Garnish
– Glass: Collins
Method:
– Add all ingredients except soda water to a cocktail shaker with ice and shake until chilled.
– Double strain into a Collins glass with ice.
– Top with soda water.
– Garnish with a mint sprig.
Call Ron Cooper
Courtesy of Alex Kratena and Simone Caporale of London, England
Ingredients:
– 1 3/4 oz. Blanco Tequila
– 1 oz. Del Maguey San Luis del Río Single Village Mezcal
– 1 oz. Velvet Falernum Liqueur
– 1/2 oz. Freshly Squeezed Lime Juice
– 3 dashes Peychaud’s Bitters
– 1 tablespoon Agave Nectar
– Crushed Ice
– Glass: Highball
Method:
– Combine all the ingredients in a highball glass.
– Fill it nearly halfway with crushed ice.
– Using a swizzle stick, swizzle the drink to chill.
– Top off with more crushed ice and garnish absurdly.
Dusty Roads
Courtesy of Erik Lorincz of London, England
Ingredients:
– 1 oz. Cocchi Americano Rosa
– 3/4 oz. Del Maguey Tobala
– 3 dashes Peychaud’s Bitters
– 1/4 oz. lemon verbena cordial
– Ice
– Garnish: Roasted chapulines (grasshoppers)
– Glass: Rocks
Method:
– Combine all the ingredients, except the garnish, in a mixing glass filled with ice and stir.
– Strain into a rocks glass over ice.
– Garnish with roasted chapulines.
– To make that Lemon Verbena Cordial, chop lemon verbena leaves and gently muddle them in a bowl. Combine 1 part of the muddled leaves with 2 parts sugar and 2 parts water in a saucepan over medium-high heat and stir until the sugar is dissolved. Stir in the lemon verbena leaves and remove from the heat. Let the mixture steep and cool for half an hour, then bottle, strain, and refrigerate for up to 1 week.
Firecracker Colada
Ingredients:
– 2 oz. Future Gin
– 1 oz. Lemon Juice
– 0.75 oz. Coconut Cream
– Ice
– Popsicles
– Glass: Collins
Method:
– Add all ingredients to a shaker and shake with ice.
– Strain into a Collins glass.
– Add your favorite popsicle in place of ice.
Cucumber Basil Collins
Ingredients:
– 2 oz. Lime Juice
– 3 dashes Bitters (optional)
– Basil Leaves
– 1.5 oz. Damrak Gin
– 6 oz. Dry Cucumber Botanical Bubbly
– Ice
– Garnish: Lime Wheel Cucumber Slices, Basil Leaf, Cucumber Slice
– Glass: Collins
Method:
– In a shaker mix lime juice, bitters and torn basil leaves.
– Add ice.
– Shake until cold and the basil is bruised.
– Pour Dry Cucumber Botanical Bubbly over ice into a Collins glass, then add the lime and basil mix.
– Add garnish.
– Enjoy.
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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