We’re finally starting to see consistent warm temperatures after a long, cold winter, and what better way to celebrate than with a delicious cocktail? Shaken, stirred, blended, however you may prefer, we’ve got you covered with these summer cocktail recipes.
View the gallery for recipes.
1 part BACARDÍ Superior Rum, 3 parts pink lemonade, 3 parts soda water, garnish with 6-8 mint leaves, top with 1-2 raspberries, directions: Mix ingredients over ice
1.5 oz Beefeater Pink, 3 oz lemonade, splash of soda, combine ingredients in a glass, garnish with lemon and fresh strawberries
2 oz. Levenswater Spring 34 Gin, 1/2 oz. pink peppercorn simple syrup, 1 oz. fresh squeezed pink grapefruit juice, good quality Tonic water, garnish: Grapefruit slices dipped in crushed pink peppercorns, for garnish.
Glass: Stemless wine glass or lowball
35 ml Grey Goose L’Orange, 20 ml White Peach Pureé, 5 ml, grenadine Syrup, dashes of Peach Bitters, pinch of Pink Pepper Powder, 50ml of Prosecco
Combine Grey Goose and the flavoured ingredients in a cocktail shaker and stir to a froth
Wait for the froth to settle, then gently pour into a flute
Top off with chilled prosecco
Garnish with 3 whole pink peppercorns
FIOL Prosecco, Absolut Vodka, Galliano, Benedictine, Blueberry Cordial, Agar Paint.
Available at Kasa Moto in Toronto, ON.
1.5 oz Beefeater Pink, 1 oz fresh lime juice, 0.5 oz simple syrup, 5 fresh strawberries.
Blend all ingredients with a 6 oz scoop of crushed ice
Garnish with fresh strawberries and dehydrated raspberries
12 oz Beefeater Pink, 6 oz berry puree, 12 oz lemonade, 6 oz soda water
Combine over ice in punchbowl, garnish with berries and mint
3oz Ginger beer, 6oz Smashed Tea
Wine glass with ice
½ oz Aperol, ½ oz Amaretto, ½ oz lemon juice, 2 dash Carrol & Co. lemon-ginger bitters, 3 oz FIOL Prosecco
Available at Piano Piano in Toronto, ON.
.5 oz. Johnnie Black Label, 1.5 oz Grapefruit Soda, 1.5 oz Ginger Beer, 1 dash Angostura Bitters in a Collins glass.
Moët & Chandon celebrated the 150th anniversary of its iconic brut champagne with a limited-edition bottle, try the cocktail below:
15ml Agave Syrup, (Agave Syrup: combine 1 part Agave nectar and 1 part water (50/50)),
2 Dashes Grapefruit Bitters, 1 Dash Orange Flower Water, 100ml Moët & Chandon Brut Impérial Champagne
Pour all the ingredients into the Moët Impérial Coupette 150th anniversary and top with Champagne. Garnish with a sprig of Baby’s Breath flowers and serve with a smile.
Note: If you are unable to find an edible Baby’s breath flower, clip it to the glass so no contact is made with the cocktail)