With summer on its way out, it’s time to entice guests to relax and embrace the last few weeks of warm weather (for most of us, that is). Rather than usher in the fall-themed cocktails and Halloween ales so quickly, try out a few of the summertime sips below to keep the heat turned up in your bar or nightclub for the last few hot and hazy days.
So Long Summer!
Courtesy of HINT.
1 ½ ounces Watermelon HINT Essence Water
2 ounces watermelon vodka
Splash fresh lime juice
1 wedge watermelon, for garnish
Shake with ice; serve up in a Martini glass with watermelon wedge as garnish.
Wild Hibiscus Mojito
Courtesy of mixologist Cheryl Charming.
1 ounce peppermint leaf and Persian lime zest infused light rum*
1 ounce gold rum
1 ounce fresh Persian lime juice
1 ounce syrup from Wild Hibiscus Flowers In Syrup
3 Wild Hibiscus Flowers
3 peppermint sprigs
4 ounces fresh charged filtered water
Peppermint stem inserted through an inside-out hibiscus flower as garnish
Muddle wild hibiscus flowers and peppermint in a tall glass, and then add infused light rum, lime juice and syrup. Next, fill with ice and stir. Fill with fresh charged filtered water and float gold rum. Add garnish.
*Infused light rum
Pour a bottle of light rum into a wide-mouthed container. Add 1 cup of fresh, clean peppermint leaves and the zest from three Persian limes, then tighten lid. Allow the rum to sit in a dark place for three days, agitating daily. Strain through cheesecloth and funnel back into a sterilized bottle.
A Berry Pineapple Lei
Courtesy of David Pullman of Nikki Beach NYC and Skyy Vodka.
4 parts Skyy Infusions Pineapple
1 part soda water
2 fresh strawberries
4 sliced limes
1/2 pack of Splenda
Muddle strawberries, limes and Splenda. Add vodka and ice, and shake. Serve over ice in a rocks glass and top with soda water. Garnish with a string of strawberries and pineapple slices on a pick.
Xanté Ginger Martini
Courtesy of Xanté liqueur.
1 ½ ounce Xanté pear liqueur
1 ½ ounce lemon juice
1 ounce simple syrup
1 small piece of fresh ginger
Muddle the ginger. Add Xanté, freshly pressed lemon juice and sugar syrup. Shake and
sift twice. Serve in a cocktail glass, garnish with fresh ginger.
Red Wine Sangria
Created by Dana M. Bruner, The Perfect Purée.
8 ounces Beverage Artistry Red Sangria
1 750 ml bottle Merlot or Chianti
½ pint raspberries
½ pint blueberries
½ pint blackberries
1 orange, sliced
Combine all ingredients in a glass pitcher. Store in refrigerator overnight to combine all flavors. Serve in an ice filled glass.
RumBa Punch
Courtesy of RumBa Rum & Champagne Bar, Boston.
½ ounce Bacardi Superior Rum
½ ounce Malibu Coconut Rum
½ ounce Myers Dark Rum
1 ounce orange juice
1 ounce pineapple juice
Splash of cherry syrup
Mix all ingredients into a highball glass, then garnish with a pineapple wedge and a maraschino cherry.
Bikini Ty-Tini
Courtesy of TY KU.
1 ½ ounces TY KU Liqueur
1 ½ ounces TY KU Soju
Squeeze of fresh lemon
Splash of Champagne or soda
Pour TY KU Liqueur and TY KU Soju over ice in a shaker. Add a squeeze of fresh lemon and shake vigorously. Top off with Champagne.
Frozen Malibu Mango Mimosa
Courtesy of Palms Pool & Bungalows, Las Vegas.
1 ounce Malibu Coconut Rum
1 ounce Absolut Mango Vodka
4 ounces mango puree frozen cocktail mix
2 ounces Perrier Jouet Champagne
In a blender cup, add Malibu Coconut Rum, Absolut Mango and mango puree mix. Add ice and blend until smooth. Pour into a tall hurricane glass, leaving about 2 inches from the top. Float Champagne on the cocktail, filling it to the top. Garnish with an orange and cherry flag.