Cool New Summer Cocktails

Courtesy of The Roof at Viceroy New York

Ingredients:

2 oz Casamigos Blanco Tequila

¾ oz Thai Chile Aperol

1 oz grapefruit juice

½  oz lime juice

½ oz simple syrup

Directions:

Shake. Add to collins glass. Add soda to float. Garnish with grapefruit slice in glass.

Created at the Irvington in New York City

Ingredients: 
¾ oz. Stoli Vanil Vodka
1 oz. Marie Brizard White Creme de Coco
¾ oz. Marie Brizard Green Mint
¾ oz. Light cream

Directions: 
Swizzle ingredients. Add crushed ice in a pilsner glass. Garnish with a mint sprig and striped straw. 

Courtesy of Athena Calderone of Eye Swoon

Ingredients: 
1½ oz. Cointreau
¾ oz. Tequila
¾ oz. Fresh Lime Juice
 
Directions: 
Shake and strain into a chilled cocktail glass rimmed with salt. Garnish with a lime wheel.

Created by Loosie Rouge in Brooklyn

Ingredients:  
3 oz Banana and red finger chillies infused with Original Dark Plantation Rum Trinidad 
1½ oz Red tai bird & dry chipotle passion fruit coulis
1 oz Lime juice 
1 oz Lemon juice  
3 oz Coconut water
 
Directions: 
Shake all and serve on ice.

Pro Tip: If you don't have the time to infuse the chillies and passion fruit, muddle a couple fresh pieces of both into a cocktail shaker and strain them out. 

Created at the Irvington in New York City

Ingredients: 
1 oz. Bombay Sapphire gin
1 oz. Campari
1 oz. Dolin Rouge vermouth
2 oz. Water

Directions: 
Combine ingredients, chill, and carbonate. Bottle in 187ml glass bottles. Cap and refrigerate. 

Courtesy of Athena Calderone

Ingredients: 
2 oz. Cointreau
1 oz. fresh lime juice
Club Soda
Lime wedge to garnish

Directions: 
Combine Cointreau and lime juice in a highball glass and top with club soda. Stir briefly.

Ingredients: 
1¼ oz. Avión Añejo
Slice of Fresh Papaya
¼ oz Agave Nectar
½ oz Aperol
½ oz Orange Juice
¾ oz Fresh Lime Juice
Fresh Papaya for garnish 
 
Directions: 
Add a slice of fresh papaya and agave nectar to a mixing glass. Muddle to release the papaya flavor. Add Avión Añejo, Aperol and orange juice. Then, top off with fresh lime juice. Add ice and give it a good shake. Strain over ice, and garnish with a fresh slice of papaya.

Created by mixologist Claire Needham

Ingredients: 
Fresh Raspberries
Grapefruit Slices
Lemon Slices
1 Part Lillet Rosé
¼ part simple syrup 

Directions: 
Add simple syrup with fruit at bottom of pitcher and lightly muddle to express juices.  Add Lillet Rosé and stir with ice to chill. Serve in tumblers or wine glasses over fresh ice or on its own. 

Created by Jim Kearns of The Happiest Hour in New York City  

Ingredients: 
1½ oz Lime juice
1½ oz Simple syrup
1½ oz Cucumber juice 
10 - 11 Mint leaves
Cucumber and mint for garnish
 
Directions: 
Combine all ingredients and shake. Pour into rocks glass. Garnish with cucumber and mint. 

Pro Tip: We love this refreshing mocktail for guests and kids to enjoy. To make it adult-friendly, add in a clear spirit of choice like Dorothy Parker gin, Flor de Caña 4 Year Rum, or Pueblo Viejo Blanco Tequila.

Created by mixologist and author Cody Goldstein from Upholstery Store in New York City

Ingredients:  
2 parts CRUZ Reposado Tequila
½ part almond liqueur
½ part simple syrup
4 drops of vanilla extract
1 egg white
Shaved chocolate for garnish 
 
Directions:
Combine tequila, almond liqueur, vanilla, egg whites and simple syrup into shaking tin. Dry shake without ice for 15 second;  then fill half way with ice and shake for additional 5 seconds. Double strain using a mesh fine strainer into a coupe glass. Shave chocolate over half the drink.

Created by Kimberly Patton-Bragg from Three Muses in New Orleans

Ingredients:
2 Parts Maker's 46
½ part Fraises Des Bois liqueur
¼ part cane syrup
2 dashes orange bitters
2 dashes aromatic bitters
4 mint leaves, plus more for garnish 
1 strawberry, plus more for garnish 

Directions: 
In a Julep glass, muddle strawberry and 4 mint leaves in syrup. Add crushed ice. In a mixing glass, stir the rest of ingredients and pour over muddled mixture and ice. Stir again gently and garnish with mint and strawberry.

Created by Danny Neff who serves at Brooklyn’s Extra Fancy

Ingredients:
2 oz. Brugal Extra Dry Rum
½ oz. Aperol
½ oz. maraschino
½ oz. lemon juice
¼ oz. simple syrup

Directions:
Shake all ingredients together, strain over ice in a Collins glass. Top with club soda, garnish with a lemon twist.

Recipe by John McCarthy of Bathtub Gin.

Ingredients:
1 oz. Nolet’S Silver Dry Gin
1 oz. Campari
1 oz. Carpano Sweet Vermouth
1 dash grapefruit bitters

Directions:
Build ingredients over ice in a rocks glass. Garnish with an orange slice.