What makes an ideal summer cocktail? In short, it should be cool, crisp and refreshing. Since that sums up the cocktails from STK LA, Bottiglia Cucina & Enoteca, The Hudson, Tilted Kilt, and Borracha Mexican Cantina it’s no wonder these thirst quenching and refreshing cocktails are the go-to summertime sippers this season.

STK LA  – Summerthyme Fling

Brugal especial, blueberries, fresh lemon, thyme

1.5 oz Brugal Especial

.78 oz Lemon Juice

.75 oz Simple Syrup

5 Blueberries

2 sprigs Thyme

Splash Club Soda

Garnish: Thyme Sprig

Directions: Muddle blueberries and thyme. Add Brugal, lemon and simple. Shake and strain over ice in a tall glass. Top with soda. Garnish with a blueberry and thyme sprig.

Bottiglia Cucina & Enoteca – Fresca Fizz

4-6 Raspberries

10-12 Mint Leaves

1.5 oz Grey Goose Vodka or Sapphire East Gin

.75 oz Fresh Lemon Juice

.75 oz Wilks & Wilson Raspberry Gomme Syrpup

1.5 oz Prosecco (add after shake)

Directions: Add raspeberries, 6 mint leaves, and raspberry syrup into mixing tin, lighting muddle.  Add the rest of the ingredients, except for the prosecco.  Add ice and shake vigorously.  Now add 1.5 oz prosecco into mixing tin, and strain over crushed ice with 6 mint leaves on the bottom of the glass.

Ice: Crushed

Glass: Collins

Garnish: Raspberry, Mint Sprig

The Hudson – Zum Like It Hot

2oz Zubrowka vodka

1oz rosemary simple

.75 fresh lemon

muddled serrano

Tilted Kilt – The Mint Julep

1.5 oz. Marker’s Mark

1.0 oz. Simple Syrup

12-14 mint leaves

Directions: In a double old fashioned glass muddle the mint leaves with the Simple Syrup just enough to release the oils but not tear the leaves. Fill glass with ice, add Jim Beam Black and stir until glass is frosted. Garnish with a mint sprig.

Borracha Mexican Cantina – Slowpoke Rodriguez

2 Strawberries

10-12 Mint Leaves

1.5 oz Talero Silver Tequila

1 oz Fresh Lime Juice

.75 oz Monin Hibiscus Syrup

1.5 oz Club Soda (add after shake)

Directions: Add strawberries, 6 mint leaves, and hibiscus syrup into mixing tin.  Lighting muddle to press the juice out of the berries and release fragrance from the mint.  Add ice and shake vigorously.  Now add 1.5 oz.  Club soda into mixing tin, and strain over crushed ice with 6 mint leaves on the bottom of the glasss.

Ice: Crushed

Glass: Tall Etched Cooler

Garnish: Skewed Strawberry fan, 2 lime wheels, mint sprig