A Cocktail Moment !

Iced Spearmint Tea !

Iced spearmint tea is a perfect refresher for hot days. It’s easy to make and incredibly refreshing.

Ingredients:

- 1-2 teaspoons of dried spearmint leaves (or a handful of fresh spearmint leaves)

- 1 cup of boiling water

- Ice cubes

- Fresh mint sprigs and lemon slices for garnish

Instructions:

1. Follow the classic spearmint tea recipe to brew the tea.

2. Allow the tea to cool to room temperature.

3. Fill a glass with ice cubes.

4. Pour the cooled tea over the ice.

5. Garnish with fresh mint sprigs and lemon slices.

Courtesy: True Elements

Old Glory !

Ingredients:

1.5 oz Tide Vodka 

0.5 oz Blueberry Liqueur 

1 oz Fresh Lemon Juice

1 oz Simple Syrup

5-8 Fresh Blueberries

1-2 oz Pinot Noir

1 Pineapple slice

Instructions: Muddle fresh blueberries at the bottom of a double old fashioned glass and top with ice. In an ice-filled shaker, add Tide Vodka, Blueberry Liqueur, lemon, and simple syrup and shake well. Strain over ice and blueberries. Top with your wine. Garnish with a slice of pineapple. 

Courtesy: Barrelling Tide Distillery

Frozen Melon Gin Spritz !

Ingredients:

3 oz gin

.5 oz elderflower liqueur

1 oz lemon juice, fresh

1 oz mint syrup

Splash of prosecco

1 1/2–2 cups frozen cantaloupe balls (or honeydew)

Fresh mint to garnish

Instructions:

Pick up a melon from a local farmstand. Slice in half and scoop out the seeds. Use a melon baller to create small melon balls. Place the balls on a flat tray and freeze overnight.

Combine all ingredients except prosecco in a blender. Blend until smooth. Add extra frozen melon balls to thicken the mixture, if desired.

Pour 2 oz of prosecco into wine glasses and top with frozen mixture. Garnish with fresh mint

By Rachel Sinagra at Fig & Ash

Disney Adult Dole Whip !

Ingredients:

For the Dole Whip sorbet:

2 oz blanco tequila

1 oz lime juice

1 oz honey syrup (equal parts honey and water, blended)

2 oz pineapple juice

1 oz Coco Lopez cream of coconut

1 1/2 – 2 cups frozen pineapple chunks

1 tsp Aleppo pepper

Pinch of salt

For the cocktail:

1 oz blanco tequila

.25 oz honey syrup (equal parts honey and water, blended)

.25 oz lime juice

Grapefruit or pineapple soda

Instructions:

For the Dole Whip sorbet:

Combine all ingredients in a blender on high.

When smooth, decant into a sealable container and store in the freezer until cocktail time.

Remove 20 minutes before cocktail to soften.

For the cocktail:

In a hurricane glass, add tequila, honey syrup, and lime.

Fill glass about halfway with grapefruit or pineapple soda.

Top with Dole Whip sorbet. Garnish with a lime wheel and sprinkle Aleppo pepper on top. Serve with a fun straw and enjoy!

By Rachel Sinagra at Fig & Ash

Strawberry Milk Punch !

Single drink:

1 oz. vodka

0.5 oz. gin

0.25 oz. Licor 43

0.125 oz. Aperol

0.5 oz. lemon juice

0.5 oz. simple syrup

1 oz. strawberries

1 tsp. coriander seeds, cracked

0.33 oz. buttermilk

0.66 oz. whole milk

Smash up strawberries, and add them to the vodka and gin. Let sit 24 hours if you can—it’s ok if you can’t, just smash them a little more thoroughly. Add Licor 43, Aperol, lemon, and simple, and stir to combine.

In a separate container, combine buttermilk and whole milk, then pour the composed cocktail into the milk. Stir gently to encourage all the milk to break. After 2 to 10 minutes, strain through a coffee filter or a few layers of cheese cloth—this will take some time, if you can find room to do it in the fridge, all the better, but it’s not strictly necessary. 

Once filtered, add the coriander; just add 1 tsp cracked coriander seeds to the finished cocktail, and let infuse for about 15 ti 30 minutes before straining out.

To serve: Add 3 to 3.5 oz. to a rocks glass over a big piece of ice, stir for 10 to 20 seconds, and garnish with a lemon peel.

Jordan Lye Photography

Guillotine !

1 oz. mezcal

0.75 oz. blended scotch (non-smoky)

0.25 oz. honey syrup

0.25 oz. banana liqueur

Add all ingredients to a mixing glass, add a lemon peel to the glass, then add ice and stir for 15 to 20 seconds. Strain over fresh ice into a rocks glass and garnish with another lemon peel (or 2).

Kentucky Buck !

Reated by bartender Erick Castro at Rickhouse in San Francisco,

2 oz. bourbon

0.75 oz. lemon juice

0.75 oz. ginger syrup

1 strawberry

1-2 dashes Angostura Bitters

About 2 oz. soda

Muddle the strawberry in the bottom of a cocktail shaker. Add bourbon, lemon, ginger syrup, and bitters, and shake for six to eight seconds. Strain over fresh ice in a tall glass and top with soda water. Garnish with a half strawberry or a lemon wheel or a mint sprig or all three.

Chairman’s Refresher !

Ingredients: - 45 ml Blended Lightly-Aged Rum (Preferably Banks 5-Island rum) - 15 ml Frangelico - 60 ml Coconut Water - 3 Cucumber Slices

Garnish: - Cucumber Twist

Instructions: • Muddle cucumber slices with Frangelico in a mixing glass. • Add rest of the ingredients. • Add ice and stir for 30-40 sec. or approx. 60 revolutions. • Strain into a chilled cocktail glass. • Garnish with a cucumber twist.

Cocktail author: Jim Meehan.

Sherry Cobbler !

Ingredients: 2 orange wheels 3 ½ ounces amontillado sherry ½ ounce simple syrup

Directions: Muddle one of the orange wheels at the bottom of a cocktail shaker. Pour the sherry and simple syrup into the shaker. Fill the shaker with ice and shake for 10-12 seconds. Fill a Collins glass with ice. Pour the liquid from the shaker into the glass without straining it. Garnish the drink with the second orange wheel. Serve immediately with a straw.

Courtesy: Michelle Bottalico

Virgin !

Ingredients:

salt or kosher salt to rim glasses

4 freeze-dried strawberries or raspberries optional

1-2 limes cut in wedges and slices

½ lb frozen strawberries

¼ cup lime juice

1 lb watermelon

⅓ cup honey simple syrup or other sweetener

Fresh strawberries for garnish

Instructions:

Add kosher salt to a shallow dish.

Run a lime wedge around the rim of each margarita glass, then dip the rims into the salt to coat.

In a blender, combine ½ lb frozen strawberries, 1 lb watermelon, ⅓ cup honey, and ¼ cup lime juice.

Blend until smooth.

Pour in the margarita mixture.

Garnish with a fresh strawberry and a lime wedge.

Serve immediately.

Photo credit: My Mocktail Forest.

Purple Electrolyte !

Ingredients:

1 cup coconut water

1 tablespoon butterfly pea syrup powder

2 tablespoon fresh lemon juice

1 tablespoon agave nectar

⅛ teaspoon sea salt

Ice

Instructions:

Blend all ingredients until smooth.

Strain if desired.

Serve over ice.

Photo credit: My Mocktail Forest.

Spruced Up Tea !

Ingredients:

•    30ml Native Ground Gin •    15ml Vermouth SRD •    30ml Crème Brulè Tea syrup •    2x drops Orange Bitters •    Top with Med Tonic

Method:

1.    Fill mixing glass with ice. Add all ingredients. 2.    Stir for 15-20 seconds 3.    Julep strain into glass with ice & garnish with dried chilli

Courtesy: RSD

Hugo !

Ingredients:

elderflower syrup: 6 cl

prosecco: 9 cl

sparkling water: 3 cl

Lime: 1 washer

mint: leaf

ice cube

Preparation:

Fill a large wine glass with ice cubes.

Pour in the elderflower syrup. Add the prosecco and sparkling water.

Add the lime slice. Lightly crush the mint leaves and add them as well. Mix gently.

Floradora !

2 oz. Gin

0.75 oz. lime juice

0.75 oz. ginger syrup

3-4 fresh raspberries

Add all ingredients to a cocktail shaker and shake hard on ice. Strain into a tall glass, and top with soda water. Garnish with a lime wheel or raspberries or both.

Ginger Syrup: This is the big choice. Ginger syrup is a pain in the butt, and it’s not strictly speaking necessary, but if you like that spicy kick, there’s no substitute. To make it, there’s a few ways, depending on your equipment:

Juicer: juice ginger root, and mix it with four parts sugar to three parts ginger juice, stirring until the sugar dissolves

Blender: add 1.5 cup white sugar, one cup boiling water and roughly one cup well-chopped ginger to a blender and blend on high for about 30 seconds. Strain out the fibers. 

Dariia Chernenko Photography

Sospesa's Hand-blown glasses !

Sospesa reimagines fine glassware through a more fluid, contemporary lens.

Each piece is hand-blown in Italy, with a suspended teardrop formed in flame, moving gently and catching light with every gesture.

By Agustina Bottoni available on The Oblist

Fallen Angel !

Ingredients:

▢1 oz Gin

▢3/4 oz Blackcurrant Liqueur 

▢2 Scoop(s) Strawberry Ice Cream

Method:

In a blender, combine 1 oz gin, 3/4 oz blackcurrant liqueur, and 2 scoops of strawberry ice cream. Blend until smooth and creamy.

Pour into Glass:

▢Pour the blended mixture into a cocktail glass.

Garnish and Serve:

▢Top with a cherry for a sweet finish.

Serve Immediately:

▢Serve the Fallen Angel cocktail right away and enjoy its rich, creamy flavors.

Courtesy: Drink Lab