The 5 Best Cocktails to Drink All Summer Long
Your summer would be perfectly acceptable if all you drank was water. Obviously, staying hydrated during the steamy summer months is important. But when you aren’t chugging water, what are you supposed to drink? You can be basic with a glass of wine, a bottle of beer, or a can of soda. But if you really want to enjoy the best summer has to offer (and impress your friends and family), you’ll make a summery cocktail featuring tequila, vodka, gin, or whiskey mixed with various summertime ingredients. Here are five of the best cocktails that will keep you refreshed all summer long.
Earl of Canadian Peaches
- 1 bottle Tap 357 Canadian Maple Rye Whisky
- 1 bottle Van Gogh Cool Peach infused with Earl Grey tea (recipe below)
- 10 ounces cinnamon syrup
- 10 ounces fresh lemon juice
- 10 ounces fresh grapefruit juice
- 20 dashes Boker’s bitters
To make the Van Gogh Cool Peach infusion: In a separate container, combine 3 Earl Grey tea bags and 1 bottle of Van Gogh Cool Peach vodka. Allow to infuse for 20 minutes, then remove tea bags, and keep infused vodka chilled. You may also funnel the tea-infusion back into original bottle.
Add all of the above ingredients to a large punch bowl with plenty of ice (or a large block of ice). Stir for 10 to 15 seconds to chill and dilute, then ladle out into individual punch glasses. Garnish individual glasses with peach slice and freshly grated nutmeg. Punch bowl can be decorated with sliced peaches and lemons or cranberries.
Cocktail by Van Gogh.
Rosemary Citrus Sangria
- 4 parts Pinnacle Original Vodka
- 25 parts dry white wine
- 8 parts cranberry juice
- 2 parts Cointreau Orange Liqueur
- 2 parts fresh orange juice
- 2 parts fresh lemon juice
- 2 parts rosemary simple syrup
- Fruits for garnish: diced apples, orange slices, halved grapes, peaches, nectarines, strawberries, blueberries
Combine all ingredients and refrigerate in a tightly sealed container. Serve in wine glasses. Garnish with a fresh rosemary sprig.
Cocktail by Pinnacle Vodka.
- 1 part Milagro Tequila
- 1 1/2 parts fresh pink grapefruit juice
- 3/4 part cinnamon syrup
- 3 parts Q Grapefruit
- Cinnamon salt rim
To make cinnamon syrup, combine 1/2 cup cane sugar and 1/2 cup water in a saucepan; bring to a simmer. Add cinnamon sticks to pot and gently simmer 2 minutes, then remove from heat and chill. Run a cut grapefruit piece around the edge of a large rocks glass and rim with cinnamon salt. Add first three ingredients to a cocktail shaker with ice, shake and strain over fresh ice into the rocks glass. Top with Q Grapefruit and stir to combine. Garnish with a slice of grapefruit.
Cocktail by Milagro Tequila.
- 60 ml Novo Fogo Barrel Aged Cachaca
- 20 ml cold-pressed pineapple juice
- 10 ml lime juice
- 10 ml chamomile syrup
- 10 ml toasted almond orgeat
Combine ingredients. Shake and strain over shaved ice. Serve in a paper cone with a paper straw. Garnish with chamomile flowers and edible chamomile greens.
Cocktail by Uchū in New York City.
- 1 ounce Cana Brava rum
- 1 ounce Plantation Pineapple rum
- 1 ounce lime juice
- 3/4 ounce simple syrup
- 8 mint leaves
Combine all ingredients with crushed ice and blend. Pour into glass. Garnish with a mint sprig.
Cocktail by Chris Amirault, bar director at Otium in Los Angeles.