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The 16 Best Cocktails For The Summer

It’s summer and it’s only going to get more hotter. It’s time to learn how to make these refreshing cocktails. These trendy cocktails are easy to make at home.

1. Greyson’s Cup at Greydon House

In this stunning presentation, Champagne Julepe and Tikiki are combined in this copper pineapple from Elyx. This drink is fun, sophisticated, and a little sweet, but it’s full of strong fruit flavors. This double drink is very popular! Jackson Cannon, manager at the Eastern Standard and Island Creek Oyster Bar.


  • 44 ml. Absolut Elyx
  • 30 ml. by Rhum Clement Mahina Coconut Liqueur
  • 30 ml. by Giffard Banane du Bresil
  • 30 ml 30 ml.
  • 30 ml Basic syrup
  • Mint leaves 6-8
  • 1 small amount of Angostura bitters
  • 118 ml. Sparkling wine (white cava, Prosecco recommended)

Preparation: In an Elyx copper pine, combine the coconut, lime, basic syrup, and mint. Mix gently. Mix in Elyx. Fill with crushed ice. Push gently with a cocktail stick to make it full. Add sparkling wine.


2. Frida cocktail made by Cody Goldstein, NYLO New York City

“This cocktail was inspired by Frida Kahlo, and is a tribute to her Mexican heritage. The film Frida will screen the images on the screen. This is part of Arthouse @ NYLO Silent Film series. “–Cody Goldstein Bartender at Arthouse@NYLO


  • 44.35 ml. Tequila
  • 29.5 ml pineapple juice
  • 14.78 ml. by Pimento Dram
  • 14.78 ml. By Ancho Reyes
  • 7.39 ml. 7.39 ml.
  • Use ginger ale to fill the void

Preparation: Combine the tequila with the lime juice, the Pimiento Dram liquor, and the Ancho Resyes in a shaker. Add ice to half of the shaker. After a 5 second shake, strain the cocktail into a Collins glass and add the ice. Garnish with ginger beer.

3. Southern Bell vs. The J. Parker

“Our summer cocktail menu was inspired by hot countries around the globe, and as you can see, the Southern Bell gets its inspiration from the south. The southern tradition of serving tea to guests on hot summer days is still a major part of Southern culture. Breckenridge Bourbon gives a refreshing twist to the already refreshing beverage. We continue the tradition of making iced tea with lemon accompaniment. –Kolin Juckins, beverage manager.


  • 59.14 ml. By bourbon Breckenridge
  • 7.39 ml. peach liqueur
  • 22.17 ml 22.17 ml.
  • 14.78 ml. Natural lemon juice
  • For the accompaniment, lemon pieces

To make the black tea syrup, heat 1 cup water and 1 cup sugar on low heat until it dissolves. Allow the tea to steep for five minutes. Take out the tea bags. Allow to cool, then place in the refrigerator. The syrup will last for two weeks.

Preparation: Combine Breckenridge Bourbon and cold macerated black Tea (homemade or bought), with lemonade, peach juice, and Breckenridge Bourbon in a glass. Serve with lemon wedges.

4. Carrot Margarita at Clever Rabbit

“Margaritas are summer’s best friend. This variety has a little more intensity, particularly with sea salt, lime, poblano, and carrots. It preserves its freshness and crunch. This is exactly what we need to enjoy on a hot summer day on our patio.


  • 44.35 ml. Piedra Azul Reposado
  • 14.78 ml. 14.78 ml.
  • 29.57 ml. 29.57 ml.
  • 14.78 ml. 14.78 ml.
  • 14.78 ml. 14.78 ml.

Preparation: In a glass, combine the Piedra Azul Reposado and Ancho Reyes green Tea, the carrot juice (bought, homemade), the lime juice, and the agave syrup. Serve with natural sage, salt, and lime.

5. Graffiti Earth Lychee Martini

“This refreshing cocktail is perfect for hot summer days. It’s half melted ice and half vodka. Jehangir Mehta is the chef and owner.


  • 2 cans of fresh lychees.
  • 1/2 cup of basic syrup; more if necessary
  • Prosecco, cold

Preparation: Combine the lychees with the basic syrup in a blender. Beat until you get a fine texture. If necessary, add more basic syrup. Place the mixture in an ice cream maker. Freeze the mixture according to manufacturer’s instructions. Divide the lychee mixture equally between two Martini glasses. Finish with Prosecco, and serve immediately.

6. Curse of Lo Pan at Slowly Shirley

“I wanted to make a cocktail that was both complex and light on the palate. Green tea ice cream is also delicious. I must pay homage John Carpenter’s hit Hit in Little China, my favorite movie about martial arts. “- Ray Sakover, bartender.


  • 1 egg white
  • 22.17 ml. 22.17 ml.
  • 14.78 ml. 14.78 ml.
  • 14.78 ml. coconut mix
  • 59.14 ml. Beefeater 24

Coconut mixture is made up of three parts Coco Lopez and one portion of coconut milk.

Preparation: Use the cocktail strainer to shake and pour into a glass. Serve with Matcha powdered Matcha and an orchid.

7. Mother’s Ruin: Lushy Machine

The Lushy Machine is both a refreshing and fruity cocktail. Many frozen drinks can be made very strong. But this is an example of how to keep them soft. TJ Lynch, owner


  • 44.35 ml. Four Pillars gin
  • 22.17 ml Natural lemon juice
  • 14.78 ml. 14.78 ml.
  • 2-3 strawberries

Make red wine syrup by boiling 2 cups red wine, 1 cinnamon stick and 1 clove in water for 15-20 minutes until it becomes syrupy.

Preparation: Place the whole mixture in a blender or use a mixer to mix it with 2 cups of ice. Beat until smooth. Add 3 to 4 drops of Angostura bitters or mint to the mixture.

8.Dove Dispatch at The Bennett

“I love this cocktail, it reminds of robust farmers’ markets and gardens with their blossoms. It is balanced between the fresh citrus aromas and vegetables. –Meaghan Dorman is co-owner and bar manager


  • 29.57 ml. 29.57 ml.
  • 22.17 ml. 22.17 ml.
  • 44.35 ml. Tequila
  • 14.78 ml. 14.78 ml.

Preparation: Combine all ingredients. Add the ingredients to a Collins glass and sprinkle some salt around its rim. Add soda.

9. Daydreamer at The Standard Grill

Summer is wonderful. We have more sunshine, warm breezes and our drinking becomes easier as we enjoy softer tastes and textures. The Daydreamer cocktail represents those moments of relaxation that summer offers. It allows us to relax, take less seriously ourselves, and appreciate the good things about life. While the Botanist is a strong gin, Domaine de Canton brings out its soft side while the Cardamaro adds a bit of luxury to the flavor. –Gates Otsuji, bartender


  • 29.57 ml. Botanist Gin
  • 29.57 ml. Domaine de Canton ginger liqueur
  • 14.78 ml. By Cardamaro
  • 14.78 ml. Reduced lemon juice
  • Water for roses

Preparation: Combine all ingredients, except for the rose water, in a shaker filled with ice. Mix in three drops of rosewater, then cover the shaker with ice and shake it well. Place the cocktail strainer in a glass and add ice. Garnish with a lemon twist.

10. Forbidden Fruit at Fine & Rare

“As I grew up, I saw my mother making apple soju. It was apple juice fermented and mixed with neutral alcohol. The apple juice was then stored for several months to ripen. It was always added to my father’s tea. These fruits were served alongside tea because we had a home with a fig and pomegranate tree. To relive childhood memories, I wanted to make Applejack and PAMA with black Tea. Now I can taste what my father drank, which I didn’t know as a child. According to legend, the pomegranate was the apple described in the Garden of Eden. Its flavors were very similar. –Young Kim, bartender


  • 44.35 ml. Laird’s Applejack
  • 44.35 ml. As for the Christmas and New Year
  • 22.18 ml. pomegranate liqueur
  • 22.18 ml. 22.18 ml.
  • 14.78 ml. 14.78 ml.

Preparation: Mix all ingredients together and pour into a tall glass. Serve with lemon juice and thyme.

11. My fellow traveler at the Seamstress

A refreshing and invigorating cocktail that includes hints of ginger and citrus. This cocktail is perfect for summer days or nights. –Christian Orlando, bartender


  • 44.35 ml. bourbon Elijah Craig
  • 14.78 ml. ginger liqueur
  • 14.78 ml. Dry chamomile sherry
  • 14.78 ml. citronella syrup
  • 22.17 ml. 22.17 ml.
  • Three small squirts Dutches Colonial bitters
  • Squirt of soda

Preparation: Combine all ingredients except for the soda. Shake on ice. Use a cocktail strainer to strain the mixture and add jaibol soda. Serve with a garnish of citronella.

12. Monty Buck at Fort Defiance

This drink is a reinterpretation of the Tiki classic cocktail Suffering Bastard which mixes whiskey, gin and ginger. Although we may not believe it the Suffering Bastard has been associated with the Battle of El Alamein, which took place during World War II. It was won by the British general Bernard Law “Monty” Montgomery, to whom the drink is named. –St. John Frizell, Owner


  • 22.17 ml. Brandy Laird’s Bonded apple
  • 22.17 ml. from El Dorado, Anejo, 5 Years
  • 14.78 ml. ginger liqueur
  • 14.78 ml. 14.78 ml.
  • 1 small amount of Angostura bitters
  • 2 small squirts (optional) of Pimento Dram
  • Ginger beer

Preparation: Combine all ingredients in a shaker.

13. Rhubarb Cocktail at Vernick Food & Drink

“The Vernick cocktail menu includes a section called “seasonal” that displays the best offerings of each season. The Rhubarb Cocktail is one of my favorite cocktails. Rhubarb is a spring ingredient that inspires me in my cocktail creations during the hottest months. This classic recipe has bitter flavors and rhubarb added as a sweet ingredient. It achieves a great balance between sweet-sour, with a subtle vegetable flavor and a comforting vanilla end. It’s perfect for summer months.” –JB Bernstein, beverage manager


  • 44.35 ml. Beefeater gin
  • 22.17 ml. rhubarb-vanilla syrup *
  • 22.17 ml. 22.17 ml.
  • 7.39 ml. Contratto Aperitif (Aperol also does well)
  • 1 egg white

Make the rhubarb-vanilla syrup by cutting two stalks of fresh Rhubarb and adding equal amounts of granulated sugar to each. Add a vanilla bean to the two limes’ skins and mix it together. Cover the mixture and let it sit for 24 hours. Use a cocktail strainer to gently remove the solids.

Preparation: Combine all ingredients in a large glass. Add the egg white at the end. Use a cocktail strainer to strain the mixture into a glass.

14. Roffignac Cup #1 at the Porchlight

It’s a mix of the New Orleans favourite, the Pimm’s Cup and the less-known Roffignac cocktail, made with whiskey, raspberry vinegar, and vodka. The Porchlight version combines the intense and refreshing flavors of the Pimm’s Cup and the acidity from the Roffignac. It is finished with fresh raspberries, dry sparkling wine, and is easy to drink in one swallow. –Nick Bennett, managing bartender


  • 44.35 ml. Pimm’s No. 1 Cup
  • 14.78 ml. pomegranate liqueur
  • 14.78 ml. 14.78 ml.
  • 14.78 ml. Ginger syrup (2:1 cane sugar, natural ginger juice)
  • 7.39 ml. 7.39 ml.
  • Sparkling wine

Preparation: Combine all ingredients except for the sparkling wine in a shaker. Add all the ingredients to a glass of wine and top it with fresh ice. Serve with slices of cucumber and raspberry.

15. The Shanty Mrs. Parker, the Acerbic Mrs.

This refreshing lemonade is the perfect summer drink. You will be tempted to take another sip despite the strong notes of Dorothy Parker Gin, and the sharp hint of home-made Gin grenadine. “- Allen Katz, Co-Founder


  • 59.14 ml. Dorothy Parker Gin
  • 14.78 ml. Natural lemon juice
  • 14.78 ml. hibiscus syrup
  • 22.17 ml. Combier orange liqueur

Preparation: Mix the ingredients and pour them over ice. Serve with a lemon wedge and soda. Serve with a straw

16. Bulleit Frontier Whiskey Experience: BLT


  • 38.44 ml. by Bulleit bourbon
  • 118.28ml. tonic, preferably Boylan Heritage
  • 1 slice lemon

Preparation: Mix all ingredients together and pour into a glass filled with ice. Serve with the lemon wedge

The Savvy Explorer