There are many summer cocktail round-up pieces out there, but as far as I'm concerned the more the merrier. I asked the following talented people for one of their seasonal favorites, put them in a blender (so no particular order), and listed them here. In my typical fashion, I am about as many days past the solstice of June 21st as number of cocktails in this post- seems to makes sense, at least to me.
Bad Leroy Brown by Thomas Tietjen at Trina's Starlite Lounge
.75 oz lime
.75 oz sweetened strawberry puree
1.5 oz Berkshire gin
Muddle mint, add ice and all ingredients. Double strain (pour through a small sieve to remove bits of mint) over fresh crushed ice and garnish with mint sprig.
Watermelon and basil Tequila Smash by Jon Berkowitz of Beantown Drinks
2 oz Infused blanco tequila* (email me for Jon's infusion tricks)
.75 oz fresh lime juice
.5 oz simple syrup
2 dashes Bittermens Hellfire Habanero Shrub Cocktail Bitters
Shake all ingredients with ice and strain into a rocks glass with crushed ice and salted rim. Garnish with a watermelon slice, pinch of coarse black pepper and basil leaf.
Re-Fashioned by Todd Lipman at Bistro du Midi
1.5 oz Bulleit Bourbon
2 Lemon quarters (double check - no seeds)
2 bar spoons Luxardo Maraschino Cherry Syrup
2 Luxardo Maraschino Cherries
2 dashes Regan Orange Bitters
Place Lemon quarters, Luxardo Syrup, Luxardo Cherries and Orange Bitters into mixing glass, muddle. Add Bourbon, fill ¾ of the way with ice and shake vigorously. Add all contents of Mixing glass into a double old-fashioned. Top up with ice as necessary.
Bloody Monks by Erin Murtagh at The Salty Pig
1 oz Yellow Chartreuse
1 oz Green Chartreuse
.5 oz lime
.5 oz ginger simple syrup
2 dashes Erin's lavender & ginger bitters
Shake all ingredients with ice, strain over fresh ice and top with Sangiovese.
Latin Lebowski by Adam St. Jean at Vinebrook Tavern
2 oz Cachaca
3 barspoons Nestle Milo
1/8 tsp Ancho chile powder
Add cachaca, Nestle Milo and chile powder to mixing glass.
Fill mixing glass with ice. Fill glass with Lebowski mix to 1/2 inch
from top of mixing glass, shake well, pour into collins glass.
Garnish with grated cinnamon.
14 oz can sweetened condensed milk
18 oz whole milk
3 oz honey or agave nectar
Peru Barb by Meaghan Sinclair and Harmony Dawn of Booze Epoque
2 oz Pisco
1 oz rhubarb juice
1 oz strawberry rhubarb syrup
6 mint leaves
1 lime muddle strawberries, lime (cut into eighths), syrup, and juice in a mason jar. Add ice and Pisco, stir for several seconds. Garnish with mint and a strawberry.
The Market by Manny Gonzalez at Foundry on Elm
1.5 oz tomato, toasted corriander, pine nut infused Fords gin
.5 oz yellow Chartreuse
.5 oz simple syrup
.75 oz lemon
orange zest and lavender bitters
Shake with ice, double strain into a coup glass, orange peel garnish.
Between the Lines by Rob Dunn at Lineage
.75 oz Barbancourt Rhum
.75 oz Pierre Ferrand 1840 Cognac
.5 oz Aperol
.5 oz Combier
.5 eye dropper Tiki Bitters
.75 oz lemon juice
Shake ingredients with ice and strain into a cocktail glass.
JP76 by Angela Lamb and Bryce Mack at Canary Square
2 oz Bombay gin
1.5 oz strawberry and agave puree
.5 oz lemon .25 simple
Shake with ice and strain into a Collins glass with fresh ice, top with Prosecco.
So What (named after the 1st song on Miles Davis' Kind of Blue) by Sam Gabrielli at Russell House Tavern
.5oz green chartreuse
1oz cucumber shrub (cucumbers, sugar, salt, and rice wine vinegar)
.75oz Lime Juice
6-8 mint leaves
Shake with ice all but soda. Double strain into ice filled Collins glass and top with soda garnish with mint frawn.
Long Distance Runner by Evan Harrison at Highland Kitchen
1 oz Cocchi Americano (or Lillet Blanc)
.5 oz Yellow Chartreuse
.5 oz Aperol
.5 oz lemon juice
Shake with one ice cube, strain over new ice in a highball glass. Top with soda and agitate with a barspoon or straw to evenly distribute bubbles. Garnish with orange peel, "get tipsy."
Cherry Darling by the team at 51 Lincoln
2 oz homemade cherry lavender vodka
1.5 oz Contratto vermouth bianco
.5 oz Campari
dash simple syrup
Stir ingredients with ice, strain into cocktail glass, orange twist garnish.
Frida by Teodora Bakardzhieva at Rooftop@Revere
1.5oz Tanteo Jalepeno Tequila
2 oz Fresh Watermelon puree
.75 oz simple syrup
.5 oz lime juice
Shake all ingredients with ice, enjoy on the patio!
Paper Tiger by Ryan Mcloughlin at Blue Dragon
.75 oz Aperol
.75 oz Pig's Nose scotch
bar spoon honey, lemon, shake with ice, strain into a cocktail glass, in/out lemon twist.
Research & Debauchery by Mary Eades at Coppa
muddled orange and Luxardo cherry
2 dashes Angostura bitters
2 oz Del Maguey Crema de Mezcal
.5 oz Domaine de Canton ginger liqueur
Prepare as with an Old Fashioned, stir with ice in a rocks glass.
Tomas by Steve Schnelwar at 80 Thoreau
1.5 oz Bombay Sapphire Gin
.75 oz lime juice
.5 oz simple syrup
2 dashes plum bitters
Collins glass, ice, soda, Maraschino cherry garnish.
Fiery Rooster by Ginny Edwards at The Fireplace
1.5 oz Milagro Tequila
.75 oz Fresh Lime Juice
.75 oz Simple Syrup
.5 oz Domaine de Canton
Muddle Cucumber and Jalepeno, add ice and ingredients.
Shake and double strain, cucumber wheel and Sriracha dotted Jalepeno slice garnish.
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