August is one of the hottest months of the year, and while we’re outside all day long, we’ve got to find creative ways to beat that summer heat.
That means serving up some cocktails that really offer a thirst quenching experience. These cocktails are not only great for summer sipping, but the lower alcohol content means you can enjoy them in much large quantity than their traditional counterparts.
- 1 can Grapefruit Pomelo SoCIAL LITE Vodka soda
- 1/4 grapefruit, cut into small pieces
- 1 tsp agave syrup
- 6 mint leaves
Method: Muddle a few pieces of grapefruit, mint and agave syrup in the bottom of a glass. Add some ice and top with SoCIAL LITE Grapefruit Pomelo. Garnish with fresh mint and grapefruit slices.
- 4 oz iced Chai tea
- 0.75 oz passion fruit puree or juice
- 0.5 oz sweetened condensed milk
- 0.25 oz balsamic vinegar
Method: In a cocktail shaker, combine the Chai tea, passion fruit puree, condensed milk and vinegar. Fill the shaker with ice and shake well. Fill a Collins glass with crushed ice and strain cocktail into glass.
- 2 oz gin
- 1 oz lemon juice
- 1 oz simple syrup
- 3 oz Innis & Gunn Mangoes on the Run IPA
Method: Fill a Collins glass 3/4 full of ice. Combine gin, lemon juice, and simple syrup in a shaker with ice. Shake vigorously. Pour mixture into glass and fill to top with IPA. Pour slowly and directly onto an ice cube to minimize foam and to maintain layering. Skewer a raspberry with toothpick and place atop glass for garnish. Serve with straw, and allow guests to very gently stir cocktail to incorporate beer into the mixture.
Thai Basil Sangria
- 0.25 cup sugar
- 0.25 cup water
- 8 Thai basil sprigs
- Zest of 1 lemon, peeled in 3-inch strips
- Zest of 1 orange, peeled in 3-inch strips
- 2 bottles chilled Pinot Grigio
- 0.75 cup brandy
- 0.5 cup fresh orange juice, strained
- Chilled club soda
- Orange slices, for garnish
Method: In a saucepan, combine sugar and water and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat and add the basil sprigs, lemon and orange zests. Let the stand, stirring often, until cooled to room temperature, about 20 minutes. Discard the basil sprigs and zest strips. In a large pitcher, combine the basil syrup with the wine, brandy and orange juice. Pour the sangria into ice-filled glasses, top with club soda and garnish each drink with an orange slice.
Bacardi Refresco Superior
- 2 oz BACARDÍ Superior
- 0.75 oz Ginger Syrup
- 1 oz Lime Juice
- 0.25 oz ST. – GERMAIN Liqueur
- 4 Cilantro Leaves
Method: Shake all ingredients vigorously, except the cilantro, with plenty of ice. Double strain into a highball glass filled with ice. Garnish with lime wheel and fresh cilantro.
Watermelon Tequila Smash
- 0.25 cup water
- 0.25 cup granulated sugar
- 8 cups diced seedless watermelon
- 0.25 cup fresh lime juice
- 1.75 cups blueberries
- 0.75 cup lightly packed fresh mint leaves, plus sprigs for garnish
- 1.25 cups tequila blanco
Method: In a saucepan, bring water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool. In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp. In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours. Pour the into Collins glasses and garnish with mint sprigs.
Recipe courtesy of Michael Mina’s Cal Mare
- 3oz chilled Italian Dry White
- 0.75 oz Campari
- 1 oz soda
- 0.5oz of Gifford Crème de Peche
Method: Mix the the Italian Dry White, Campari and soda over ice in a highball glass. Next, add 0.5oz of Gifford Crème de Peche to the glass and garnish with an orange wedge.