Whether you want to think about it or not, summer is almost over already. It may have been all the beer on the 4th of July, or celebrating a little too hard on National Tequila Day recently, but whatever the reason, summer has flown by.
For some, that means heading back to school. It means keggers and tailgating. For others, it means there are fewer chances to waste entire weekends outside, doing everything you can to avoid thinking about going back to the office.
With only a only a month and change of quality weekends left, it’s time to kick your cocktail game up a notch. Check out these cocktails for ways to make you forget that you’ll have to get your winter coat out sooner rather than later.
Related: What to Wear: Tailgating
- 2 oz Milagro Silver
- 6 oz grapefruit soda
- Grapefruit juice ice cubes
- .5 oz lemon juice
Method: Combine ingredients as follows: pour tequila over grapefruit ice cubes, incorporate lemon juice and top with grapefruit soda. Stir twice. Serve in an extra-large tumbler with a salted rim and grapefruit slice garnish.
(Created by Rosewood Mayakoba Master Tequilier, Miguel Angel Balam)
- 1.5 oz 1800 Coconut
- .5 oz White Creme de Cacao
- .5 oz Fresh Lime Juice
- 1.5 oz Unsweetened Passion Fruit Juice (Ceres)
Method: Combine all in a shaker and shake with one cube to mix. Strain into a Hurricane Glass and fill with ice, gently swizzling to fully chill the glass. To garnish, add a pinch of ground coffee on top and slice of lime. For garnish, use a pinch of finely ground coffee and a slice of lime
- 2 oz Laphroaig® 10 Year Old Single Malt Scotch Whisky
- 8 oz Hefeweizen or wheat beer
- Splash of fresh orange juice
Method: Build in order in a pint glass or beer mug. Garnish with an orange wheel on the rim.
- 2 oz Tequila Don Julio Blanco
- 1 oz Fresh Lime Juice
- 1 oz Simple Syrup
- 1.5 tsp Curry Powder
- 2 Sprigs of Cilantro
- Chipotle Powder and Sea Salt Blend 1:1
Method: Muddle cilantro sprigs in a cocktail shaker. Add Tequila Don Julio Blanco, curry powder and fresh lime juice into the shaker with ice. Shake well. Strain into a rocks glass rimmed with chipotle powder and sea salt blend over ice.
(Created by NYC Mixologist Angela Laino)
Bonnie Rose Cooler
- 1.5 oz Bonnie Rose Orange Peel
- 4.5 oz Ginger Ale
- 1 Orange Slice
Method: Build over ice. Stir and garnish with orange slice.
Method: Build in order over ice.
(Created by Eric Bennett, Bar Manager and Principal Bartender at Carrigan’s Public House)
The Front Porch Punch
- 2 oz Chai Tea Infused Famous Grouse*
- .5 oz Lemon Juice
- .5 oz Pineapple Juice
- .75 oz Simple Syrup
- 1 oz Soda Water
*To Make Chai-Tea Infused Famous Grouse:
Add 4 tablespoons loose-leaf chai tea to a 750 mL bottle of The Famous Grouse. Let sit for at least half an hour and strain desired amount.
Method: Using the chai tea infused Famous Grouse as the base, combine all ingredients in cocktail shaker with ice and shake well. Strain onto fresh ice in a rocks glass and garnish with lemon wheels
(Created by Eryn Reece of Death & Company, NYC)
We Shall Fight on Beaches
- 1.5 oz BACARDI® Gran Reserva Maestro de Ron
- Teaspoon of Vanilla Extract
- Dash of Habanero Bitters
- 1 oz Pineapple juice
- .75 oz Lime juice
- .5 oz Orange Cordial
- .5 oz Orange Curacao
Method: Build in a Boston tin and pour into cored pineapple with crushed ice. Garnish with mint bouquet, edible pansy or orchid and shaved lime zest.
(Pictured cocktail: Indian Summer)