Published on September 9th, 2021 | by Darren Paltrowitz


25 Recommended Cocktail Recipes For September 2021 & Beyond

Summer 2021 is just about over with Labor Day Weekend now behind us. On behalf of The Hype Magazine, I have rounded up 25 recipes for mixed drinks from top brands and acclaimed mixologists, as featuring a variety of high-quality spirits, some of which only requiring a handful of ingredients.

Bombay Summer Punch
The Bombay Sapphire x Steven Harrington Limited Edition bottle — pictured above — is a collaboration is inspired by Harrington and Bombay Sapphire’s shared value of sustainability. As the first major gin brand to be made with 100 percent sustainably sourced botanicals, the new bottle features artful illustrations of the 10 vapor-infused botanicals that comprise Bombay Sapphire embedded in a vibrant collage of whimsical graphic motifs, including the artist’s signature palm tree characters, plus paint splashes and artist palettes, as set to the background of palm trees.

– 3/4 part Bombay Sapphire Gin
– 1/4 part St-Germain Elderflower Liqueur
– 1/2 part Noilly Prat Original Dry Vermouth
– 4 parts ginger ale
– Lime, mint, and ginger to garnish
– Cubed Ice
– Glass: Balloon or Highball

– Combine Bombay Sapphire, St-Germain, vermouth, and Ginger Ale.
– Stir to combine.
– Serve over cubed ice in a balloon or highball glass.

Bombay Sapphire Gin & Tonic

– 1 part Bombay Sapphire Gin
– 3 parts Fever-Tree Indian Tonic Water
– Garnish: Lime
– Ice

– Fill balloon glass with ice, stir well to chill your glass, and strain out the extra liquid.
– Add gin and tonic and stir well.
– Garnish with lime and enjoy.

Kentucky Mule

– 2 fl. oz. Stellum Bourbon
– 4 fl. oz. Barritt’s Ginger Beer
– Garnish: 2 Lime Wedges
– Glass: Mule mug or Collins glass

– 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

– 1 1/2 oz. Stellum Bourbon
– 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

– 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.

The Ankle-Breaker

– 1.5 oz. Hennessy V.S.O.P Privilège
– 1.5 oz. Sour Mix
– 0.5 oz. Chambord Liquer (St. Germain, Cassis, Triple Sec)
– Garnish: Lime Wheel
– Glass: Rocks
– Ice

– Pour Hennessy V.S.O.P Privilège, sour mix and the Chambord Liqueur into a shaker with ice.
– Shake to chill and pour into a rocks glass with ice.
– Garnish with a lime wheel.

The Jumpshot Ginger

Hennessy V.S
– 2 oz. Ginger Beer
– 2 oz. Cranberry Juice
– 0.25 oz. Lemon Juice
– Garnish: Lime Wheel
– Glass: Rocks
– Ice

– Pour Hennessy V.S, cranberry juice, ginger beer and lemon Juice into a rocks glass with ice, stir once to combine.
– Garnish with a lime wheel.
– Enjoy.


– 1.5 oz. TYKU Coconut Sake
– 1.5 oz. Pineapple Juice
– Squeeze of Lime
– Garnish: Orange Half Moon
– Glass: Rocks
– Ice

– Fill rocks glass with ice and pour TYKU Coconut sake over ice.
– Top with pineapple juice.
– Add squeeze of lime juice and garnish with an orange slice.

Cucumber Cooler

– 1.5 oz. TYKU Cucumber Sake
– 1.5 oz. Lemonade
– Garnish: Mint
– Glass: Rocks
– Ice

– Fill rocks glass with ice and pour TYKU Cucumber sake over ice.
– Top with lemonade.
– Garnish with a mint sprig.

Campari Soda

– 1 part Campari
– 3 parts Soda Water
– Garnish: Orange
– Glass: Highball
– Ice

– Build over ice in a highball glass.
– Garnish with an orange peel.
– Enjoy.

The Jasmine

– 1 1/2 oz. Bulldog Gin
– 1/4 oz. Campari
– 1/4 oz. Grand Marnier
– 3/4 oz. Fresh Lemon Juice
– Garnish: Lemon Twist
– Glass: Chilled Cocktail
– Ice

– Add all of the ingredients into a shaker with ice and shake to chill.
– Strain into a chilled cocktail glass.
– Garnish with a lemon twist.

R6 PB&J Old Fashioned
courtesy of Meredith Hayman, Cocktail Director at R6 Distillery

– 1 1/2 oz. R6 Straight Bourbon Whiskey
– 1 1/4 oz. Concord Grape Reduction
– Reduction: 1 Cup Concord Grape Juice + 1/2 Cup Brown Sugar
– 3 Dashes Cranberry Bitters
– 3 Dashes Barrel-aged Bitters
– Garnish: Fresh Grapes
– Garnish: Crushed Peanut Butter Crackers
– Ice

– Rim half the glass in crushed Peanut Butter Crackers and add 1-2 large ice cubes.
– Add R6 Whiskey, Grape Reduction and Bitters to glass and stir well. (Concord Grape Reduction: Combine 1 cup of Concord Grape Juice and ½ cup of Brown Sugar in a saucepan and simmer for approximately 15 minutes or until volume has reduced to ¼ cup.)
– Garnish with a fresh grapes.

R6 Around The Campfire
courtesy of Meredith Hayman, Cocktail Director at R6 Distillery

– 1.5 oz. R6 Carmela Whiskey
– 2 Scoops Vanilla Ice Cream
– 1 Tsp. Chocolate Syrup
– 2 oz. Stout Beer
– Garnish: Marshmallow, Chocolate Covered Graham Cracker

– Pour R6 Carmela Whiskey, Ice Cream and Chocolate Syrup into a blender and blend until smooth.
– Pour into a glass and stir in the stout beer.
– Top with a toasted marshmallow and chocolate covered graham cracker.

Cran & Comfort
courtesy of Rhiannon Enlil and Matt Ray, The Sazerac House

– 1.5 oz. Southern Comfort 100
– 2 Tbsp. Whole Cranberry Sauce
– 0.75 oz. Gran Gala Triple Orange Liqueur
– 1 oz. Lemon Juice
– Garnish: Orange Twist
– Ice cubes

– In a blender, add the Southern Comfort 100, cranberry sauce, orange liqueur, lemon juice, and one scoop (about half a cup) of ice.
– Blend on high speed for ten seconds and pour entire contents into a short wine glass.
– Garnish with an orange peel and serve.

Southern Campfire
courtesy of Rhiannon Enlil and Matt Ray, The Sazerac House

– 1.5 oz. Southern Comfort 100
– 1 tbsp. Marshmallow Fluff
– 1 oz. Dark Crème De Cacao
– 1 oz. Evaporated Milk
– Garnish: Graham Cracker Crumble
– Ice Cubes

– In the pitcher of the blender, add the Southern Comfort 100, marshmallow fluff, chocolate liqueur, evaporated milk, and 1 large scoop (about a cup) of ice.
– Blend on high speed for 10 seconds and pour entire contents into a large soda fountain glass.
– Garnish with graham cracker crumble and serve.

Mayan Mule

– 2 Parts Milagro Reposado
– 1/2 Part Fresh Lime Juice
– 2 Dashes Angostura Bitters
– 3 Parts Ginger Beer
– Glass: Collins
– Garnish: Lime Wheel, Mint Sprig

– Place 2-3 ice cubes in a Collins glass.
– Add fresh squeezed lime juice, Milagro Reposado, ginger beer and bitters.
– Garnish with mint sprig and a lime wheel.


– 2 Parts Milagro Reposado
– 3/4 Part Agave Nectar (or substitute with Simple Syrup)
– 1 Part Fresh Lime Juice
– 4 Chunks Pineapple
– 2 Basil Leaves
– Glass: Rocks
– Garnish: Pineapple, Basil
– Ice

– Muddle pineapple and basil leaves in a Boston shaker.
– Add remaining ingredients and shake vigorously with ice.
– Strain into a rocks glass with fresh ice.
– Garnish with pineapple and basil.

Fig Julep

– 2 oz. Nine Banded Cask Strength Wheated Straight Bourbon
– Handful of Mint Leaves (approx. 15 leaves)
– 1/2 oz. Fig Jelly (to add sweetness – 1:1 simple syrup to taste)
– Glass: Rocks or Julep Cup
– Ice

– Combine ingredients in a Rocks Glass or Julep Cup.
– Lightly muddle mint and fig jelly.
– Pack glass with cracked ice
– Garnish: Slice of Fig, Mint Sprig, Dusting of Powdered Sugar

Gran Zapatero

– 1 1/2 oz. Nine Banded Cask Strength Wheated Straight Bourbon
– 1/2 oz. Recuerdo Mezcal
– 2 barspoons Orgeat Syrup
– 1 dash Angostura Bitters
– 1 dash Chocolate Bitters
– Glass: Rocks
– Garnish: Whole Cranberry (or Brandied Cherry), Grated Cinnamon, Orange Twist

– Stir ingredients in a stirring glass with ice.
– Strain into a Rocks Glass filled with ice
– Add garnish.
– Enjoy.

El Jardin

– 2 oz. Jose Cuervo Tradicional Plata Tequila
– 0.75 oz. Carrot Leaf Syrup (Blanche carrot leaves by adding them to boiling water for 2 minutes then dunk into an ice bath until cool. Add the blanched carrot leaves, sugar, and water to a blender. Blend until the sugar is fully dissolved. Strain into a clean container. Ingredients for Bar: 1 qt. Carrot Leaves (packed), 24 oz. sugar, 24 oz. water — yield: 1 qt. Ingredients for Home: 2 cups Carrot Leaves, 0.75 cup sugar, 0.75 cup water — yield 8 oz./1 cup)
– 2 slices Cucumber
– 3 slices Jalapeño
– 1 oz. Soda water
– Garnish: Dehydrated Lime Wheel
– Glass: Highball
– Ice

– Muddle the cucumber and jalapeño in a shaker.
– Add the rest of the ingredients, except the soda water, and fill with ice.
– Shake and strain into a highball glass filled with crushed ice.

Mexican Mule

– 2 oz. Jose Cuervo Tradicional Reposado
– 1/2 oz. Fresh Lime Juice
– 1 dash Angostura aromatic bitters
– 2-3 oz. Ginger Beer (as needed to top up)
– Garnish: Lime Wedge, Mint, Jalapeno Slice

– Place ice in a copper mug and add the ingredients.
– Stir and garnish with a lime wedge, mint, or jalapeno slices.
– Enjoy.

Bottled Cucumber & Elderflower Spritz

– 1 oz. Hendrick’s Gin
– 1/2 oz. St Germain
– 1/2 oz. Lemon Juice
– 1/2 oz. Cucumber Puree
– 1/4 oz. Simple Syrup
– Dash Saline Solution
– Dash Verjus
– Dash Cucumber Bitters
– Sparkling Water
– Garnish: Neck Tag, Green Striped Straw

– Carbonate the ingredients.
– Pour into mini bottle and add an air tight cap.

Hendrick’s Fantasy Punch

– 1.5 parts Hendrick’s Gin
– 0.25 parts Maraschino Liqueur
– 0.5 parts Elderflower Cordial
– 0.5 parts freshly squeezed lemon juice
– 3 parts apple cider

– Build in punch bowl over block of ice.
– Stir and serve.
– Enjoy.

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About the Author

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,, 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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