8 Summer Cocktail Recipes You Need To Make Before Fall

WEEKLY COCKTAIL ROUNDUP: End of Summer Recipes

It ain’t over yet, keep sipping on those crushable, ice cold drinks to cool yourself off during this heat wave (especially here in Charleston). Here are 8 recipes to keep you cool until PSL season when the big hats, flannel and boots start making their appearance.

What do you want to see on the next roundup of recipes? 😬 just drop a suggestion below and I’ll make it happen.

Catch you on next week’s cocktail round-up.

Cheers y’all.

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SALTED CUCUMBER MARGARITA

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ingredients:

• 1½ oz | 45 ml Tequila Blanco

• 1 oz | 30 ml Lime Juice

• ¾ oz | 22.5 ml Agave Nectar

• ¾ oz | 22.5 ml Triple Sec

• 2 Cucumber Slices

• 2 Jalapeño Slices

• 1 Pinch of Smoked Sea Salt

• 1 Sprig Basil (Garnish)

• Salted Cucumber Spear (Garnish)

  inSTRUCTIONS:

  Add tequila, basil leaf, cucumber and jalapeño slices to a shaking tin, lightly muddle. Add all ingredients except garnishes in to the shaking tin and add ice. Shake, strain, pour cocktail into a rocks glass over crushed ice. Garnish with a salted cucumber spear and sprig of basil. Serve and enjoy!

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TEQUILA DESERT BIRD

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ingredients:

• 1 oz | 30 ml Tequila Blanco

• ¾ oz | 22.5 ml Campari

• ¾ oz | 22.5 ml Oloroso Sherry

• 1½ oz | 45 ml Fresh Pineapple Juice

• ¾ oz | 22.5 ml Orgeat

• ½ oz | 15 ml Fresh Lime Juice

• 1 Pinch of Smoked Sea Salt

• Pineapple Fronds (garnish)

• Shake all ingredients (except pineapple), strain into rocks glass over crushed ice, float frothy salted pineapple juice on top.

  insTRUCTIONS:

  In a mixing glass with ice, stir together tequila, Campari and sherry. In the shaking tin, combine fresh pineapple juice, orgeat and salt, shake vigorously. In a collins glass with crushed or pebble ice, add the stirred base cocktail, then top with the salted pineapple foam. Garnish with a pineapple frond and a straw. Serve and enjoy. in/pour over a large cube in the rocks glass. Top with chocolate square and a pinch of salt.

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TROPIKALIA

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ingredients:

• 1½ oz | 45 ml Rum

• ½ oz | 15 ml Zucca Rabarbaro

• 1 oz | 30 ml Pineapple Juice

• ½ oz | 15 ml Fresh Lime Juice

• ½ oz | 15 ml Agave Nectar

• Dehydrated Pineapple and Lime (for garnish)

instructions:

Combine Rum, Zucca, fruit juices and agave nectar in a shaker with ice. Shake and pour over crushed ice. Garnish with the dehydrated pineapple and lime. Serve and enjoy!

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SUMMER’S END

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ingredients:

• 1½ oz | 45 ml Tequila Blanco

• ½ oz | 15 ml Burnt Sugar Syrup

• ¾ oz | 22.5 ml Lime Juice

• 1 oz | 30 ml Pineapple Juice

• ¼ oz | 7.5 ml Aperol

• Salted Lime Wedge (Garnish)

instructions:

Combine all ingredients except Aperol and garnish in a shaking tin with ice. Pour Aperol into a glass, top with ice. Shake, strain, pour cocktail over the ice/grenadine. Serve and enjoy!

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SLOE CUP

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ingredients:

• 2 oz | 60 ml Sloe Gin

• 3 oz | 90 ml Ginger Beer

• ½ oz | 15 ml Lemon (Cut into slices)

• 1 Strawberry (Cut into quarters)

• 3 Cucumber Slices

• 1 Sprig Mint (Garnish)

inSTRUCTIONS:

Add half of the fruit to the bottom of the Collins glass, top with crushed or pebble ice. Add another layer of fruit then pour Sloe gin over top. Top with ice then add ginger beer until full (add more ice if necessary). Garnish with a cucumber wheel and a fresh sprig of slapped mint. Serve and enjoy!

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SUMMER FIG COLLINS

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ingredients:

• 1½ oz | 45 ml Botanical Gin

• ¾ oz | 22.5 ml Fresh Lemon Juice

• ¾ oz Fig/Peppercorn Syrup (Recipe Below)

• Lemon Soda Water

• 5 Drops Fig/Orange Bitters

• 1 Fresh Fig (Garnish)

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FIG/PEPPERCORN SYRUP

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2 Cups Water

1½ oz | 45 ml Demerara Sugar

15 Small Fresh Figs

5 Black Peppercorns (I used Tasmanian)

¼ oz | 7.5 ml tsp Vanilla Extract

Instructions: In a saucepan, add water and figs and bring to a slow simmer until the figs soften into the water (use a potato masher if the figs are not falling apart). Add demerara sugar and stir until sugar is dissolved. Turn off the heat and add vanilla extract. Let cool and add to a sealed container. Add 1 tsp of gin to the syrup to fortify and extend the shelf life.

inSTRUCTIONS:

Combine all ingredients except for soda water in a shaking tin with ice. Shake for 5 seconds. Double strain and pour into a collins glass over ice. Top with soda water. Garnish with a sliced fresh fig. Serve and enjoy.

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BRADFORD GIMLET

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ingredients:

• 1½ oz | 45 ml Gin

• ¾ oz | 22.5 ml Fresh Lime Juice

• ¾ oz | 22.5 ml Simple Syrup

• ½ oz | 15 ml Yellow Chartreuse

• 5 Cubes Watermelon

• Watermelon Cube (Garnish)

• Smoked Salt (Garnish)

inSTRUCTIONS:

Muddle watermelon cubes then add all other ingredients. Shake then strain into a chilled glass. Garnish with a salted watermelon cube.

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SOUTH CAROLINE SWIZZLE

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ingredients:

• 1 oz | 30 ml Empress Gin Floater

• 1½ oz | 45 ml Rum

• ¾ oz | 22.5 ml Fresh Pineapple Juice

• ¾ oz | 22.5 ml Fresh Orange Juice

• ¾ oz | 22.5 ml Fresh Lime Juice

• ¾ oz | 22.5 ml Cream of Coconut

• ¼ oz | 7.5 ml Grapefruit Wedge (Garnish)

inSTRUCTIONS:

Combine all ingredients except garnish in a shaking tin with ice. Shake, strain and pour the cocktail into a beer flute over crushed or pellet ice. Float gin on top. Garnish with grapefruit wedge. Stir, serve and enjoy!

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