27 Popular Summer Cocktails to Keep You Cool

These refreshing summer cocktails can keep you cool whatever the seasonal occasion. Some of our favorites include a cucumber-rose gin spritz, which gets subtle floral flavor from dried rose petals, and a golden-hued white sangria infused with Thai basil, and fun frozen drinks.

Read on for those recipes and more summer cocktails we love.

Paloma

Fresh grapefruit juice is the star of this cocktail. Shaken with flavorful reposado tequila, a squeeze of lime, and lots of ice, the drink is topped with splashes of lemon-lime and club sodas for a not-too-sweet version that is sure to refresh.

Active Time: 5 mins

Total Time: 5 mins

Yield: 1 drink

Shaken with flavorful reposado tequila, a squeeze of lime, and lots of ice, the drink is topped with splashes of lemon-lime and club soda for a not-too-sweet version that is sure to refresh.

Ingredients

• Ice
• 3 ounces fresh grapefruit juice
• 2 ounces reposado tequila
• 1/2 ounce fresh lime juice
• 1 ounce chilled club soda
• 1 ounce lemon-lime soda (such as Sprite)
• 1 lime wheel

Directions

1. Fill a cocktail shaker with ice. Add the grapefruit juice, reposado tequila and lime juice and shake well. Strain into an ice-filled highball glass, top with the club soda and Sprite and garnish with the lime wedge.

Watermelon Daiquiri

Preparing fresh watermelon juice gives this blend-and-sip cocktail a burst of cool melon flavor, though fresh, high-quality store-bought juice will work here, too. It’s a rum drink for margarita lovers, with a salted rim that balances tart lime juice with sweet agave syrup and just as easily makes one drink with leftover juice as it does eight for a crowd.

Total Time: 5 mins

Servings: 1

Ingredients

• 4 cups chopped seedless watermelon (about 1 pound)
• Kosher salt
• 5 tablespoons (2 1/2 ounces) white rum (such as Ten To One)
• 1 tablespoon fresh lime juice
• ½ tablespoon agave nectar
• Ice cubes
• Watermelon slice

Directions

1. Process chopped watermelon in a blender until smooth, about 30 seconds. Pour processed watermelon through a fine wire-mesh strainer into a medium bowl to yield 1 1/2 cups watermelon juice (enough for 8 cocktails). Discard solids. Chill juice until ready to make cocktails.
2. Salt half the rim of a chilled coupe glass. Add white rum, lime juice, agave nectar, and 3 tablespoons watermelon juice to a cocktail shaker filled three- fourths of the way with ice. Cover and shake vigorously until well combined, about 10 seconds. Strain into coupe glass. Garnish with a watermelon slice.

Tabernacle Crush

This light and refreshing cocktail is as reminiscent of the American South as it is of the South of France. It’s made with fresh peach and basil, gin, Lillet, lemon juice, club soda, and a bit of simple syrup.

Total Time: 10 mins

Yield: 1 drink

Ingredients

• 1/2 large peach, sliced
• 6 small basil leaves, plus more for garnish
• 1/2 ounce fresh lemon juice
• 1 1/2 ounces gin
• 1 ounce Lillet
• 1/2 ounce simple syrup
• Ice
• Club soda

Directions

1. In a tall glass, muddle the peach with the 6 basil leaves and the lemon juice. Add the gin, Lillet and simple syrup. Add ice cubes and top with club soda. Garnish with basil.

Tom Collins

With likeness to a Gin Sling or Gin Fizz, the Tom Collins is an easy cocktail made with gin, freshly squeezed lemon juice, a bit of sugar, and carbonated water. It’s thirst-quenching and refreshing, with balanced sweet and sour flavors along with an enticing, fizzy finish. 

Servings: 1

Ingredients

• Club soda (such as Fever Tree)
• 1 ¾ teaspoons granulated sugar
• 2 tablespoons fresh lemon juice
• ¼ cup gin (such as Tanqueray)
• Maraschino cherry (for garnish)
• Lemon wheel (for garnish)

Directions

1. Pour the lemon juice into a collins glass. Add the superfine sugar and stir briskly to dissolve.
2. Fill the glass with ice and add the gin.
3. Top off the glass with club soda and stir. Garnish with a lemon wheel and maraschino cherry.

Thai Basil Sangria

The Spanish drink sangria draws its name from the blood-red color of its traditional red wine base. This stripped-down version gets its rich golden hue — and zingy flavors — from white wine, fresh-squeezed orange juice, and a kick of brandy.

Active Time: 20 mins

Total Time: 50 mins

Yield: 12

Ingredients

• 1/4 cup sugar
• 1/4 cup water
• 8 Thai basil sprigs
• Zest of 1 lemon, peeled in 3-inch strips
• Zest of 1 orange, peeled in 3-inch strips
• 2 bottles chilled Pinot Grigio
• 3/4 cup brandy
• 1/2 cup fresh orange juice, strained
• Ice
• Chilled club soda
• 12 thin orange slices, for garnish

Directions

1. In a small saucepan, combine the sugar and water and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat. Add the basil sprigs and lemon and orange zests. Let the syrup stand, stirring often, until cooled to room temperature, about 20 minutes. Discard the basil sprigs and zest strips.
2. In a large pitcher, combine the basil syrup with the wine, brandy and orange juice. Pour the sangria into ice-filled glasses, top with club soda and garnish each drink with an orange slice.

Aperol Spritz

Typically served in a stemmed wine glass filled with ice along with an orange wedge garnish, it’s best to use brut Prosecco for this drink, which already has plenty of sweetness from its eponymous ingredient. Feel free to toy with the ratios — for a more bitter flavor profile, add more Aperol; for a less boozy spritz, opt for more soda water.

Total Time: 5 mins

Yield: 1 drink

Ingredients

• 3 ounces Prosecco
• 2 ounces Aperol
• 1 ounce soda water
• 1 orange slice (for garnish)

Directions

1. Fill a stemmed wine glass with ice, and add Prosecco, followed by Aperol.
2. Top with 1 ounce of soda water (or enough to fill to the rim of the glass). Garnish with an orange slice.

Cucumber-Rose Gin Spritz

A classic combination of gin, lemon, and club soda gets a refreshing twist with cucumber, basil, and cardamom-infused syrup. Dried rose petals add a subtle floral flavor and act as a beautiful garnish.

Total Time: 5 mins

Yield: 1

Ingredients

• 1 1/2 ounces (3 tablespoons) savory gin (such as Edinburgh Seaside Gin)
• 1 1/2 tablespoons Cucumber, Basil, and Cardamom Syrup
• 1 1/2 tablespoons fresh lemon juice (from 1 lemon)
• Ice cubes
• 2 tablespoons club soda
• Persian cucumber strips and dried rose petals (such as Rose Dose)

Directions

1. Combine gin, syrup, and lemon juice in a Boston cocktail shaker. Fill shaker with ice cubes. Cover and shake vigorously until well chilled. Strain into a cognac snifter glass filled with ice cubes. Top with club soda, and garnish with cucumber strips and dried rose petals.

Tamarind-Mezcal Sour

Smoky mezcal and savory bitters are rounded out by sweet-tart lemon juice and tamarind puree in this punchy cocktail.

Total Time: 10 mins

Yield: 1

Ingredients

• 2 tablespoons Tamarind-Citrus Syrup
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons (3/4 ounce) manzanilla sherry
• 1 1/2 tablespoons (3/4 ounces) mezcal joven espadín or Del Maguey Vida de San Luis del Rio
• 2 dashes Bittermens Xocolatl Mole Bitters
• Pineapple fronds, edible flowers, sliced star fruit, and orange peel, for garnish (optional)

Directions

1. Combine tamarind-citrus syrup, lemon juice, sherry, mezcal, and bitters in a cocktail shaker filled with ice. Cover with lid, and shake vigorously for 30 seconds. Strain into an ice-filled rocks glass. Garnish with pineapple fronds, edible flowers, and a skewer of star fruit and orange peel, if desired.

Banana-Rum Old-Fashioned

A bold, strong cocktail with both high-proof bourbon and light rum gets a hit of floral sweetness from mellow crème de banane.

Total Time: 5 mins

Yield: 1

Ingredients

• 2 tablespoons (1 ounce) 100-proof bourbon (such as Evan Williams Bottled-in-Bond)
• 2 tablespoons (1 ounce) light rum (such as Campesino Silver X)
• 1 tablespoon (1/2 ounce) crème de banane (such as Tempus Fugit Spirits)
• 1 dash Angostura bitters
• 1 (2- x 1-inch) orange peel strip

Directions

1. Fill a tall mixing glass with ice cubes. Add bourbon, rum, crème de banane, and bitters. Stir for 5 seconds; strain into a rocks glass over a large ice cube. Twist orange peel strip over cocktail to express oils; tuck orange peel into glass, or discard.

Make Ahead

Batch this cocktail by combining bourbon, rum, crème de banane, and bitters in a pitcher; stir in ice just before serving.

Third-Wave Swizzle

A swizzle stick is key to this cold and frothy gin-based drink, but if you don’t have one on hand, you can use a long bar spoon to mix. To create the best froth and chill, rub the swizzle stick between both hands to swish it back and forth in the cocktail.

Active Time: 10 mins

Total Time: 40 mins

Yield: 1

Ingredients

• 1 cup honey
• 1 cup water
• 1/4 cup (2 ounce) London dry gin (such as Beefeater)
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon cold-brew coffee concentrate
• 1/2 tablespoon ginger syrup (such as The Ginger People Fiji Ginger Syrup)
• Crushed ice
• Grated roasted coffee beans and lemon peel twist, for garnish

Directions

1. Combine honey and 1 cup water in a medium saucepan; bring to a simmer over medium-high. Cook, stirring occasionally, until translucent and honey is dissolved, about 5 minutes. Let cool completely, about 30 minutes.
2. Combine gin, lemon juice, coffee concentrate, ginger syrup, and 11/2 tablespoons honey syrup in a tall glass filled with crushed ice. Insert a swizzle stick bar tool into ice, and spin stick between palms of hands until drink starts to froth and glass frosts. Garnish with grated coffee beans and lemon twist.

Make Ahead

Honey syrup may be stored in an airtight container in refrigerator up to 1 week.

Strawberry-Rum Coolers

Ripe strawberries are cooked with lime, ginger, and agave until fragrant and tender, then get blended with both white and dark rum and topped with a float of ginger beer. 

Active Time: 10 mins

Total Time: 1 hr 10 mins

Yield: 8 serves

Ingredients

Strawberry-Rum Base

• 2 1⁄2 cups very ripe strawberries, hulled and sliced
• 1 cup (8 ounces) water
• 2 tablespoons fresh lime juice (from 1 lime)
• 2 tablespoons agave syrup
• 1⁄4 teaspoon ground ginger

Coolers

• 1 cup (8 ounces) white rum
• 1 cup (8 ounces) dark rum
• Orange bitters
• Crushed ice
• 2 cups (16 ounces) ginger beer
• 1 orange, cut into 8 wedges

Directions

1. Bring the strawberries, 1 cup water, lime juice, agave syrup, and ginger to a simmer in a saucepan over medium-low. Cook until mixture is fragrant and strawberries are tender, about 5 minutes. Remove from the heat, and cool completely, about 1 hour.
2. Transfer the strawberry mixture to a blender. Process until smooth, about 30 seconds. Refrigerate for at least 1 hour or up to 5 days. Makes about 2 cups.
3. For each cooler, combine 1⁄4 cup Strawberry-Rum Cooler Base, 2 tablespoons (1 ounce) white rum, 2 tablespoons (1 ounce) dark rum, and 6 dashes of bitters in a mixing glass, and top with ice. Stir mixture until ice dilutes the liquid into a smooth puree. Pour over crushed ice, and top with 1⁄4 cup ginger beer. Garnish with an orange wedge.

Serve With

This is a seasonal beverage and can be served with any seasonal item spring and summer.

Pimm’s Cup

The Pimm’s Cup is an example of a fruit cup or summer cup, an English category of cocktail that features herbal spirits, bubbly mixers, juices, and plenty of seasonal edible garnishes. This cocktail is a classic quintessential summer cup, as it includes an herbal, gin-based liqueur, bubbly ginger ale or lemon soda, and elaborate garnishes like sliced apples, lemons, oranges, cucumbers, and plenty of mint.

Active Time: 5 mins

Total Time: 5 mins

Yield: 1

Ingredients

• 1 1/2 ounces Pimm’s No. 1
• 4 1/2 ounces sparkling lemon soda
• 1 navel orange, cut crosswise into thin slices
• 1 lemon, cut crosswise into thin slices
• 3/4 cup firmly packed mint leaves and tender stems
• 1 cucumber, cut lengthwise into 8 wedges
• About 3 cups ice
• 1 apple, quartered, cored, and cut into thin slices

Directions

1. Fill a collins glass with ice cubes. Line walls with orange, lemon, and cucumber slices.
2. Add Pimms No. 1 and lemon soda to collins glass, stir to combine.
3. Garnish with mint sprigs and apple slices.

Fresh and Easy Piña Coladas

Coconut milk provides richness that rounds out sweet-tart chunks of frozen pineapple, adding a creamy texture to this lighter take on classic piña coladas that uses both white and dark rum. Be sure to vigorously shake the can of coconut milk before opening to recombine the coconut liquids and coconut cream.

Active Time: 10 mins

Total Time: 40 mins

Servings: 4

Ingredients

• 2 cups diced pineapple (fresh, frozen, or canned in 100% juice, drained)
• 1 cup well-shaken and stirred coconut milk
• 4 ounces white rum
• 4 ounces dark rum, plus more to taste
• ¼ cup packed light brown sugar
• 1 ounce fresh lime juice
• ½ teaspoon vanilla bean paste or vanilla extract
• 1 cup ice cubes
• Pineapple leaves, pineapple wedges, lime wheels, maraschino or brandied cherries, cocktail umbrellas, flamingo drink stirrers, and paper straws, for serving

Directions

1. If using fresh or drained canned pineapple, arrange in a single layer on a rimmed baking sheet lined with parchment paper, or in a ziplock bag, and freeze until firm, about 1 hour.
2. Combine frozen pineapple, coconut milk, rums, sugar, lime juice, and vanilla bean paste in a blender; process until smooth and creamy, about 2 minutes. Place blender pitcher in refrigerator, and let piña colada mixture rest until flavors meld, about 30 minutes. Return pitcher to blender base; add ice cubes, and process until thick and smooth, about 30 seconds. Divide among tulip wine glasses or hurricane glasses. Float additional dark rum on top of each drink to taste, and garnish as desired.

Make Ahead

Pineapple can be frozen up to 1 week ahead.

Sour Cherry Mezcal Margarita

This fruity spin on a margarita combines smoky mezcal, citrusy Cointreau, and sweet-tart cherry puree in a vibrant red drink perfect for late-summer sipping. Bright, pleasantly tart sour cherries are in season for a limited window, so this simple roasted puree is an easy way to preserve their flavor.

Active Time: 15 mins

Total Time: 45 mins

Servings: 1

Ingredients

Sour Cherry Puree

• 2 pounds fresh sour cherries, stemmed and pitted
• ⅔ cup granulated sugar

Cocktail

• Smoked coarse salt (such as Olsson’s Red Gum Smoked Salt) (optional)
• ¼ cup (2 ounces) mezcal joven espadín (such as Ilegal Joven)
• 1 tablespoon (1/2 ounce) orange liqueur (such as Cointreau)
• Ice cubes
• 1 large (about 2 1/2-inch) ice cube

Directions

Make the sour cherry puree:

1. Preheat oven to 400°F. Toss together cherries and sugar on a large rimmed baking sheet until fully coated; spread in a single layer. Roast in preheated oven until fruit is soft and juicy, about 10 minutes. Let cool 5 minutes. Using a silicone spatula, scrape fruit and any juices on baking sheet into a food processor or a blender; pulse until smooth, 8 to 10 pulses. Pour through a fine wire-mesh strainer into a medium bowl. Discard solids. Refrigerate, uncovered, until completely cool, about 20 minutes. (You should have about 2 cups sour cherry puree, enough for 10 cocktails.)

Make the cocktail:

1. If using the smoked salt, sprinkle some on a small plate. Lightly moisten rim of a rocks glass with water; dip rim in smoked salt. Combine mezcal, orange liqueur, and 3 tablespoons sour cherry puree in a cocktail shaker filled three-fourths full with ice. Place lid on shaker; shake vigorously until well combined, about 15 seconds. Strain into a rocks glass with a large ice cube.

To prepare 10 cocktails

Combine 2 1/2 cups mezcal, 13/4 cups plus 2 tablespoons sour cherry puree, and 1/4 cup plus 2 tablespoons orange liqueur in a large pitcher filled with ice; stir until chilled. Pour into rocks glasses with large ice cubes (rimmed with smoked salt, if desired).

Make Ahead

Sour cherry puree may be stored in an airtight container in refrigerator up to 1 week.

Mai Tai

Perhaps the most well-known tiki drink, the Mai Tai is a true celebration of rum. The pale yellow cocktail topped with a classic rum float elegantly marries citrus flavors with just the right amount of sweetness. It gets its rich, nutty flavor from orgeat, a sweet cocktail syrup crafted from a base of blanched, ground almonds that are boiled and sweetened with sugar.

Yield: 1

Ingredients

• 1 ounce dark Jamaican rum
• 1 ounce white rum
• 1/4 ounce orgeat
• 1/2 ounce orange Curaçao or Grand Marnier
• 3/4 ounce lime juice
• 1/4 ounce rich simple syrup (2:1 ratio of water to sugar)
• 2-3 mint leaves (for garnish)
• 1 lime wedge (for garnish)

Directions

1. Add white rum, Curaçao or Grand Marnie, and orgeat into a shaker with crushed ice. Shake for 10 seconds
2. Pour mixture into a rocks glass filled with ice.
3. Float the dark rum over the top by resting a bar spoon over the rocks glass and slowly pouring the dark rum.
4. Garnish with mint leaves and lime wedge

Apricot Nectarine Julep

A puree of roasted apricots and nectarines brings out bourbon’s notes of vanilla and nutmeg, making for the ultimate late-summer cocktail. Pour some of the reserved puree on top of the crushed ice for a cocktail that almost resembles a Hawaiian shave ice. The same roast-and-puree technique can be used for more stone fruits, such as plums and sour cherries. 

Active Time: 15 mins

Total Time: 1 hr 5 mins

Servings: 1

Ingredients

Apricot-Nectarine Puree

• 1 pound fresh apricots, halved and pitted
• 1 pound fresh nectarines, halved and pitted
• ⅓ cup granulated sugar

Cocktail

• 15 fresh mint leaves (about 1/4 loosely packed cup)
• 25 cup (2 ounces) bourbon
• Finely crushed or pebbled ice
• 1 mint sprig, for garnish

Directions

Make the apricot-nectarine puree:

1. Preheat oven to 400°F. Toss together apricots, nectarines, and sugar on a large rimmed baking sheet until fully coated; spread in an even layer. Roast in preheated oven until fruit is soft and juicy, about 20 minutes, stirring halfway through roasting time. Let cool 5 minutes. Scrape fruit and any liquid on baking sheet into a food processor or blender; pulse until smooth, 5 to 8 pulses. Pour through a fine wire-mesh strainer into a medium bowl. Refrigerate, uncovered, until completely cool, about 20 minutes. (You should have about 2 cups apricot-nectarine puree, enough for 8 cocktails.)

Make the cocktail:

1. Muddle mint leaves and 1/4 cup apricot-nectarine puree in bottom of a julep cup. Add bourbon and crushed or pebbled ice to cover; stir until chilled, about 20 seconds. Fill cup with additional ice, adding enough to form a small mound on top. Pour 2 to 4 tablespoons apricot-nectarine puree over ice. Garnish with a mint sprig, and serve with a short julep straw.

To Prepare 8 Cocktails

Muddle 2 cups loosely packed fresh mint leaves and 2 cups apricot-nectarine puree in a pitcher. Add 2 cups bourbon and crushed or pebbled ice to cover, and stir until chilled, about 20 seconds. Serve drinks over ice, and garnish with mint sprigs.

Make Ahead

Apricot-nectarine puree may be stored in an airtight container in refrigerator up to 1 week.

Tequila-Watermelon Aguas Frescas with Prosecco

In this cooling cocktail, Prosecco adds a lively spritz to a light, watermelon-forward margarita. If you happen to have a juicer on hand, you can certainly use it here.

Total Time: 30 mins

Yield: 12 drinks

Ingredients

• 1/2 cup water
• 1/2 cup sugar
• 1 chilled seedless watermelon (15 pounds), rind discarded and watermelon cubed (20 cups)
• 3/4 cup tequila blanco
• 6 limes, thinly sliced
• 3 mint sprigs, plus mint leaves for garnish
• Ice
• 1 bottle chilled Prosecco

Directions

1. In a small saucepan, combine the water and sugar and bring just to a boil, stirring until the sugar is completely dissolved. Transfer the simple syrup to a heatproof bowl and let cool.
2. In a food processor or blender, puree the watermelon in batches until smooth. Strain the puree into a large bowl or pitcher. Stir in the simple syrup, tequila, lime slices, 3 mint sprigs and 1/2 cup of water.
3. To serve, pour the watermelon agua fresca into ice-filled glasses, leaving 1 inch at the top. Top off the drinks with Prosecco and garnish with mint leaves.

Make Ahead

The strained watermelon juice can be refrigerated overnight.

Strawberry-Lemon Mojitos

This is a great drink when you’re in the mood for something fruity. Use a molasses-based rum (like white Brugal) for a smoother drink, or a sugarcane-based rum (such as white Barbancourt) for a drier cocktail.

Yield: 4 drinks

Ingredients

• 8 lemon wedges
• 24 mint leaves, plus 4 mint sprigs, for garnish (optional)
• 4 strawberries, plus 2 halved strawberries, for garnish
• Ice cubes, plus crushed ice
• 8 ounces gold or aged rum
• 3 ounces fresh lemon juice
• 2 ounces prepared sugarcane syrup or agave nectar

Directions

1. In a cocktail shaker, muddle the lemon wedges with the whole strawberries and mint leaves. Add ice and the rum, lemon juice and sugarcane syrup; shake well. Strain into crushed ice–filled highball glasses. Garnish with the berry halves and mint sprigs.

Frozen Cucumber Margaritas with Chili-Sumac Salt

My most recent slushy obsession is a tequila, cucumber, and coconut water creation, blended up with cilantro and lime and rimmed with a mix of chili powder, sumac, and salt. It’s an ode to my favorite Mexican street snack, fruta con chile y limón: little bags of sliced mango, cucumber, and jicama usually sprinkled with Tajín, a spicy and sour snack seasoning.

Total Time: 4 hrs 15 mins

Yield: 8

Ingredients

• 2 large (9-ounce) English or seedless cucumbers, peeled and roughly chopped into 1-inch pieces
• 1 1/2 teaspoons flaky sea salt (such as Maldon)
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons sumac
• 6 tablespoons fresh lime juice (from 3 limes, 2 squeezed limes reserved)
• 4 cups ice cubes
• 1 1/2 cups bottled coconut water (such as Vita Coco)
• 1 1/4 cups (10 ounces) premium silver tequila (such as Herradura Silver)
• 1/2 cup simple syrup
• 1/4 cup roughly chopped fresh cilantro
• 1 cup thinly sliced English or seedless cucumbers, for garnish
• Fresh cilantro leaves, for garnish

Directions

1. Place chopped cucumbers in a ziplock plastic freezer bag. Seal and freeze at least 4 hours or up to overnight.
2. Stir together salt, chili powder, and sumac in a small bowl. Spread mixture evenly over a small plate. Add lime juice to blender. Working with 1 glass at a time, rub the rims of 8 rocks glasses with reserved squeezed limes; roll rims in salt mixture until completely coated.
3. Transfer frozen cucumbers to blender with lime juice; add ice cubes, coconut water, tequila, simple syrup, and chopped cilantro. Process until smooth, about 2 minutes.
4. Divide cucumber mixture evenly among prepared glasses; garnish glasses with cucumber slices and cilantro leaves. Serve immediately.

Notes

Sprinkle any remaining chili-sumac salt over raw fruits and veggies (such as cucumbers, radishes, jicama, or mango). Add a squeeze of lime and some chopped cilantro for a crunchy, refreshing snack.

Long Island Iced Tea

The Long Island Iced Tea is not for the faint of heart. Made with a combination of vodka, white rum, silver tequila, gin, triple sec (or orange liqueur), simple syrup, cola, and if you’re feeling fancy, some lemon juice, it’s a potent cocktail filled with a range of flavors.

Ingredients

• 1/2 ounce rum
• 1/2 ounce vodka
• 1/2 ounce tequila
• 1/2 ounce gin
• 1/2 ounce triple sec
• 1 oz lemon juice
• 1/2 ounce simple syrup
• 1 splash cola
• 1 lemon wedge (for garnish)

Directions

1. Add the first seven ingredients to a highball glass filled with ice.
2. Top with cola, stir to combine, garnish with lemon wedge.

Strawberry Daiquiri

You only need four ingredients for frozen drink heaven: strawberries, sugar, lime juice, and rum! If you want to make them non-alcoholic, you can throw in a splash of rum extract for flavor instead.

YIELDS: 4 – 6 serving(s)

PREP TIME: 5 mins

TOTAL TIME: 40 mins

Ingredients

• 1/2 lb. fresh strawberries
• 1/2 c. granulated sugar
• 1/4 c. fresh lime juice
• 1 1/2 c. white rum
• 1 1/2 lb. frozen strawberries
• Lime wheels, to garnish

Directions

1. Hull and slice the fresh strawberries. Place the fresh strawberries in a medium bowl; stir in the sugar and lime juice. Allow to sit covered for 30 minutes, stirring occasionally.
2. In a countertop blender, combine the strawberry mixture, rum, and frozen strawberries. Start the blender on low speed, then increase to high speed. Blend until smooth, 20-30 seconds. 
3. Pour the daiquiris into glasses and garnish with lime wheels.

Tip: If you’re not ready to serve up all the daiquiris, store the remaining daiquiri mixture in the blender pitcher in the freezer for up to 30 minutes. When everyone is ready for seconds, re-blend the daiquiri for 20 seconds and serve ’em up!

Spicy Jalapeño Margarita

Turn up the heat this summer with a subtle spicy spike! You start with jalapeño tequila and add triple sec, lime juice, and a sugar syrup for the perfect balance of spicy, tart, and sweet.

YIELDS: 2 serving(s)

PREP TIME: 5 mins

TOTAL TIME: 1 day 5 mins

Ingredients

FOR THE JALAPEÑO TEQUILA:

• 1 medium jalapeño, cut lengthwise, seeds removed
• 1 3/4 c. silver tequila

FOR THE SPICY MARGARITAS:

• 3 oz. jalapeño tequila
• 2 oz. triple sec or orange liqueur
• 1 1/2 oz. lime juice
• 1/2 oz. agave or simple syrup (optional)
• Lime and jalapeño slices, for garnish

Directions

1. For the jalapeño tequila: Place the jalapeño halves and tequila in a pint-sized glass jar. Cover and let sit at room temperature for 24 hours. Remove the jalapeño and any seeds that may have escaped.
2. For the margaritas: Combine the jalapeño tequila, triple sec, lime juice, and agave syrup in a cocktail shaker filled with ice. Shake for 20 to 30 seconds to chill well. Strain into each margarita glass or rocks glass filled with ice. Garnish with slices of lime and jalapeño, if you like.

A salted rim compliments this drink nicely! Dip just the rim of your glass into a cup of water, then on a plate covered with a thin layer of kosher salt. 

Mudslide

Milkshake lovers, this one is for you! Vanilla ice cream gets a boozy upgrade with Irish cream, coffee liqueur, and vodka with a drizzle of chocolate syrup for good measure.

YIELDS: 4 serving(s)

PREP TIME: 5 mins

TOTAL TIME: 5 mins

Ingredients

• 4 c. vanilla ice cream
• 1 c. ice cubes
• 4 oz. Bailey’s Irish cream, chilled
• 4 oz. coffee liqueur, chilled 
• 2 oz. vodka, chilled
• Chocolate syrup, for drizzling
• Sweetened whipped cream (optional)

Directions

1. Place 4 glass goblets or tulip glasses (10 to 13 ounces) in the freezer to chill for 15 minutes before serving.
2. To a blender, add the ice cream, ice cubes, Bailey’s, coffee liqueur, and vodka. Blend until very smooth. 
3. Drizzle the insides of the chilled glasses with chocolate syrup.
4. Divide the milkshake among the prepared glasses and top with whipped cream and more chocolate syrup, if desired.

Michelada

This drink is perfect for anyone who’s not afraid of the heat. The beer and tomato juice cocktail also has chili powder and a few dashes of hot sauce.

A michelada is known as a slightly spicy Mexican cocktail, with savory notes from tomato juice, chili powder, and Worcestershire sauce. The beer keeps the drink light (in both flavor and alcohol content) and refreshing. Think of it as a perfect daytime or happy hour drink!

YIELDS: 1 serving(s)

PREP TIME: 5 mins

TOTAL TIME: 5 mins

Ingredients

• 1 lime wedge
• 1/4 c. kosher salt
• 2 1/8 tsp. Tajin or chile powder, divided
• 1/4 c. tomato juice
• 2 tbsp. fresh lime juice
• A few dashes of hot sauce 
• 1 tsp. Worcestershire sauce
• 1 12 oz bottle cold, light beer
• Crushed ice, for serving

Directions

1. Rub the lime wedge around the rim of a mason jar or pint glass (then save this wedge for later.)  Mix the kosher salt and 2 teaspoons of Tajin or chile powder together on a plate and dip the rim of the glass into the mixture.  
2. Carefully pour the tomato and lime juices, hot sauce, Worcestershire sauce and extra 1/8 of a teaspoon of Tajin or chile powder into the base of the glass and stir well to combine. Slowly pour in an ice cold beer. Drop in a few pieces of crushed ice, garnish with the reserved lime wedge and serve. 

Watermelon Wine Coolers

This drink has three refreshing ingredients: watermelon, chilled white wine, and seltzer. It’s a bubbly, fresh drink that’s perfect for a cookout.

YIELDS: 8 serving(s)

PREP TIME: 15 mins

TOTAL TIME: 15 mins

Ingredients

• 1 4-pound seedless watermelon
• 1 750-ml bottle dry white wine or rosé
• 1 12-ounce can watermelon- or berry-flavored seltzer

Directions

1. Scoop 8 to 16 small balls from the watermelon; set aside for garnish.
2. Cut the remaining watermelon into 1-inch chunks, removing the rind. Puree in a blender until smooth. Set a fine-mesh sieve lined with a damp paper towel over a pitcher; strain the puree into the pitcher.
3. Stir in the bottle of dry white wine or rosé, then add the watermelon- or berry-flavored seltzer and stir. Serve over ice and garnish with the watermelon balls.

Watermelon Martini

The best summer cocktails are made with watermelon! This Watermelon Martini features sweet melon with vodka and tangy lime. It’s seriously refreshing, and that little watermelon wedge garnish? To die for.

Prep Time: 5 minutes
Yield: 1 drink

Ingredients

• ½ cup chopped watermelon (or ¼ cup watermelon juice)
• 2 large mint leaves
• 1 ounce (2 tablespoons) vodka
• ½ ounce (1 tablespoon) Cointreau
• ½ ounce (1 tablespoon) lime juice
• 1 teaspoon simple syrup
• For the garnish: small watermelon wedge

Instructions

1. Chop the watermelon. Add the melon and mint to a cocktail shaker. Muddle (gently mash) them with a cocktail muddler or wooden spoon to release the juices. (If you’re using watermelon juice, simply muddle the mint first.)
2. Add the vodka, Cointreau, lime juice and simple syrup. Fill with ice and shake until cold.
3. Strain the drink into a cocktail glass. Garnish with a small watermelon wedge, if desired.

St Germain Spritz

Here’s a light and refreshing drink that’s vying for best summer cocktail: the St Germain Spritz! It’s floral and bubbly, full of lightly sweet flavor and effervescence. It’s easy to drink, perfect for poolside sipping, brunch, or with an afternoon book. Oh: and it takes 3 minutes.

Prep Time: 3 minutes
Yield: 1 drink

Ingredients

• 2 ounces (4 tablespoons) St Germain
• 3 ounces (6 tablespoons) sparkling wine, such as Prosecco or champagne, chilled
• 1 ounce (2 tablespoons) soda water
• Ice (try clear ice!)
• For the garnish: lemon wedge, fresh thyme, lavender or rosemary, and a straw if you’d like

Instructions

1. Add the St Germain to a glass filled with ice and stir. Top with the sparkling wine and soda water.
2. Squeeze in the lemon wedge and stir gently. Serve with fresh herbs, and if you’d like, a straw to minimize dilution!