Warm-weather drinks and cocktails


Whether you're entertaining or simply relaxing in your backyard, here are some fresh drinks and cocktails to try from some of our favorite liquor companies.

Cali Daiquiri Punch

INGREDIENTS:15 oz. Caliche Rum5 oz. fresh lime juice5
(Credit: Caliche Rum)

15 oz. Caliche Rum
5 oz. fresh lime juice
5 oz. Stevia water reduction (10 drops of liquid Stevia to 1 oz. water)
1 fresh strawberry
Garnish: strawberry or lime twist

Build with ice in punch bowl and stir. Add garnish. Serves 5.

Strawberry Shortcake

INGREDIENTS:2 parts Pinnacle Strawberry Shortcake Vodka2 scoops strawberry
(Credit: Pinnacle)

2 parts Pinnacle Strawberry Shortcake Vodka
2 scoops strawberry ice cream
splash of milk

Blend vodka, strawberry ice cream and milk. Pour into a glass topped with a strawberry.

Heat Wave

INGREDIENTS:1 part Pinnacle Atomic Hot Vodka1 part DeKuyper
(Credit: Pinnacle)

1 part Pinnacle Atomic Hot Vodka
1 part DeKuyper Hot Damn! Cinnamon Schnapps
2 parts club soda
splash of grenadine

In a martini glass, vodka, cinnamon schnapps, club soda and grenadine. Add ice, then mix. Garnish with a cherry.



Mexican Salute

INGREDIENTS:1 part Hornitos Plata Tequila2 parts lemonade3 to
(Credit: Hornitos)

1 part Hornitos Plata Tequila
2 parts lemonade
3 to 4 dashes of green hot sauce
Salt/smoked paprika rim

Rim shot glass with salt and smoked paprika. Mix chilled lemonade, chilled Hornitos Plata and hot sauce in mixing glass and pour into a tall shot glass.

Sweet spice & everything nice

INGREDIENTS:3 oz. Pink Grapefruit Sparkling ICE1 1/2 oz.
(Credit: Sparkling ICE)

3 oz. Pink Grapefruit Sparkling ICE
1 1/2 oz. vodka
1 oz. lime juice
Lime wedge
Sliced fresh jalapeno
Chili salt for rim of glass (Kosher salt mixed with chili powder)

Use a lime wedge to rub the entire rim of a chilled martini glass and dip into chili salt mixture. Combine vodka and jalapeno slices with ice in a shaker. Strain and pour into the chilled martini glass. Top with Pink Grapefruit Sparkling ICE. Garnish with jalapeno slices.

Ruby slipper

INGREDIENTS:2 oz. Deep Eddy Ruby Red Vodka4 raspberries1
(Credit: Deep Eddy Ruby Red Vodka)

2 oz. Deep Eddy Ruby Red Vodka
4 raspberries
1 thin (de-seeded) habanero clove
1/2 oz. fresh watermelon juice
2 basil leaves
Splash of club soda

Muddle raspberries and habanero clove. Combine all ingredients, including one basil leaf, and shake vigorously with ice. Strain over fresh ice. Top with club soda and add basil leaf garnish.

Southern Cinn

INGREDIENTS:1 oz. Evan Williams Cinnamon Reserve Bourbon1 oz.
(Credit: Evan Williams)

1 oz. Evan Williams Cinnamon Reserve Bourbon
1 oz. sweet tea vodka
1 oz. apple liqueur
splash of club soda

In a shaker, combine bourbon, sweet tea vodka, apple liquer and club soda. Shake and pour over ice.

The Grape Gatsby

INGREDIENTS:6 or 7 spearmint leaveslemon wedge2 oz. Absolut
(Credit: Randee Daddona; recipe by Nick & Toni's restaurant in East Hampton)

6 or 7 spearmint leaves
lemon wedge
2 oz. Absolut vodka
1 oz. Wolffer verjus
5 frozen red grapes

Muddle spearmint leaves with a lemon wedge. Add Absolut vodka and Wolffer verjus. Shake. Strain over ice. Top with prosecco and garnish with 5 frozen red grapes.



Iron Clad Paloma

INGREDIENTS:2 parts Hornitos Plata Tequila3/4 part lime juice1
(Credit: Hornitos)

2 parts Hornitos Plata Tequila
3/4 part lime juice
1 part grapefruit juice
1/2 part agave nectar
3 raspberries
salt and lime wedge for garnish

In a shaker with ice, pour tequila, lime juice, grapefruit juice, agave nectar and raspberries. Shake and double strain into a pilsner glass filled with ice. Top with soda and garnish with a salted rim and lime wedge.

Punch Drunk Love

INGREDIENTS:14 oz. Bombay Sapphire gin7 oz. St-Germain artisanal
(Credit: Bombay Sapphire; recipe by NY’s Most Imaginative Bartender Winner 2014, Enzo Cangemi)

14 oz. Bombay Sapphire gin
7 oz. St-Germain artisanal French elderflower liqueur
1 spring of sage
6 oz. Fresh guava juice
6 oz. Lemon juice
Black peppercorn

Build with ice in punch bowl and stir. Serves 5 to 7.

Root Beer Float

INGREDIENTS:2 parts Pinnacle Whipped Vodka4 parts root beer2
(Credit: Pinnacle)

2 parts Pinnacle Whipped Vodka
4 parts root beer
2 scoops vanilla ice cream
whipped cream

Combine vodka, root beer and vanilla ice cream. Pour into a tall glass and top with whipped cream.

Cucumber G&T

INGREDIENTS:2 oz. Hendrick's Gin4 oz. Fever-Tree Naturally Light
(Credit: Randee Daddona; recipe by Navy Beach in Montauk)

2 oz. Hendrick's Gin
4 oz. Fever-Tree Naturally Light Tonic Water
dash of celery bitters
cucumber peel for garnish
Pour gin into a highball glass with ice cubes. Add Fever-Tree Naturally Light Tonic Water and a dash of celery bitters. Garnish with a cucumber peel.

Red, White & Blue Martini

INGREDIENTS: 2 parts Pinnacle Blueberry Vodka1/4 part Blue
(Credit: Pinnacle)

2 parts Pinnacle Blueberry Vodka
1/4 part Blue Curacao Liqueur
1/2 part grenadine
splash of lemon-lime soda

In a shaker, combine vodka, Blue Curacao Liqueur, grenadine and lemon-lime soda. Shake with ice, then strain into a chilled martini glass. Garnish with blueberries.



Dry Sharona

INGREDIENTS:24 oz. Brugal Extra Dry Rum6 oz. fresh
(Credit: Kyle Dean Reinford; recipe by Kenneth McCoy, Rum House/Ward III NYC)

24 oz. Brugal Extra Dry Rum
6 oz. fresh lemon juice
6 oz. agave syrup
48 muddled raspberries
ginger beer
fresh raspberries for garnish

Mix rum, lemon juice, agave syrup and muddled raspberries together in a pitcher. Stir vigorously. Pour over fresh ice in Collins glasses. Top with ginger beer, garnish with fresh raspberries. Serves 14.


INGREDIENTS:2 parts Pinnacle Whipped Vodka1/4 cup milkwhipped creampowdered
(Credit: Pinnacle)

2 parts Pinnacle Whipped Vodka
1/4 cup milk
whipped cream
powdered doughnut hole

Blend vodka, milk and chocolate ice cream until smooth. Pour into a tall glass and top with whipped cream and a powdered doughnut hole.


INGREDIENTS:1 lime1 tsp. sugar2 oz. cachacaCut up the
(Credit: Fogo de Chao)

1 lime
1 tsp. sugar
2 oz. cachaca

Cut up the lime and muddle it with the sugar in a tumbler. Then add cachaca. Stir, add some ice and stir again.

Sunny Weather

INGREDIENTS:8 oz. chilled Ruffino Prosecco1 1/2 oz. grapefruit
(Credit: Troy Sidle of Manhattan's Pouring Ribbons)

8 oz. chilled Ruffino Prosecco
1 1/2 oz. grapefruit juice
1/2 oz. St-Germain Elderflower Liqueur
1/4 oz. Campari

Pour Ruffino Prosecco over ice in a Collins glass until halfway full. Add grapefruit juice, St-Germain Elderflower Liqueur and Campari. Top off with more Prosecco as needed. Garnish with a grapefruit twist.

Peace, Love and Harmonie

INGREDIENTS:1 1/2 oz. Gran Centenario Rose Angel Tequila1
(Credit: Sugar Factory American Brasserie in Manhattan)

1 1/2 oz. Gran Centenario Rose Angel Tequila
1 1/2 oz. Hpnotiq Harmonie
2 oz. fresh lime juice
1 oz. Rose Monin syrup
2 wild hibiscus flowers

Combine tequila, Hpnotiq Harmonie, fresh lime juice and Rose Monin syrup. Serve over ice, garnished with two wild hibiscus flowers.

Gin Cup

INGREDIENTS:7.5 oz. Bombay Sapphire gin4 oz. Pimms 1
(Credit: Bombay Sapphire; recipe by North American Brand Ambassador, Gary Hayward)

7.5 oz. Bombay Sapphire gin
4 oz. Pimms
1 oz. lemon juice
7.5 oz. ginger ale
10 mint sprigs
10 cucumber slices
5 orange wheels
6 strawberry

Build with ice in punch bowl and stir. Serves 5.

Peculiar Lemonade

INGREDIENTS:2 oz. Hendricks Gin3 wedges fresh lemon2 slices
(Credit: Mason Bar, Loews Vanderbilt Hotel Nashville)

2 oz. Hendricks Gin
3 wedges fresh lemon
2 slices cucumber
1/2 oz. simple syrup
lemon wheel

Add gin, lemon wedges, cucumber, simple syrup and ice to a mixing tin and shake. Serve over ice, garnished with a lemon wheel.

Pineapple Passion

INGREDIENTS:2 parts Cruzan Passion Fruit Rum2 parts pineapple
(Credit: Cruzan Rum)

2 parts Cruzan Passion Fruit Rum
2 parts pineapple juice
1 part lime juice
1/2 part honey syrup
2 pineapple chunks
fresh-grated cinnamon
fresh mint
cored pineapple

In a blender, combine rum, pineapple juice, lime juice, honey syrup, pineapple chunks, fresh-grated cinnamon and 1 cup of ice. Blend for 20 seconds. Pour into a cored pineapple and garnish with fresh mint.


INGREDIENTS:1 part Pinnacle Kiwi Strawberry Vodka1 part lemonade1
(Credit: Pinnacle)

1 part Pinnacle Kiwi Strawberry Vodka
1 part lemonade
1 part club soda

In a tall glass, combine vodka, lemonade and club soda. Add ice, then mix. Garnish with lemons or a strawberry.

Ciroc Agave Lemonade

INGREDIENTS: 2 peach slices 1 1/2 oz. Ciroc
(Credit: Ciroc)

2 peach slices
1 1/2 oz. Ciroc Peach-Flavored Vodka
1/4 oz. Elderflower Liqueur
3/4 oz. lemon juice
dried peach

Muddle peach slices. Add vodka, Elderflower Liqueur and lemon juice and shake with ice. Double strain into a chilled, double old-fashioned glass with ice. Garnish with a dried peach.

Black current margarita

INGREDIENTS: 1 1/2 oz. Herradura Silver tequila 1/2
(Credit: Nicole Horton; recipe from Honu Kitchen & Cocktails, Huntington)

1 1/2 oz. Herradura Silver tequila
1/2 oz. triple sec
1 1/2 oz. POM black currant juice
the juice of 1/2 fresh lime

In a shaker, combine Herradura Silver tequila, triple sec, black currant juice and lime juice. Shake lightly and serve with ice cubes in a rocks glass.

Samuel Adams Blueberry Hill Lager Float

INGREDIENTS:Two scoops of Ben & Jerry's vanilla ice
(Credit: Samuel Adams' Jennifer Glanville and Ben & Jerry's Eric Fredette)

Two scoops of Ben & Jerry's vanilla ice cream
12 oz. bottle of Samuel Adams Blueberry Hill Lager

Place two scoops of ice cream in a float glass. Pour in Samuel Adams Blueberry Hill Lager until ice cream rises to top of the float glass.

Nolet's Silver Peach Lemonade

INGREDIENTS:750 milliliters NOLET's Silver Dry Gin2 1/4 liters
(Credit: NOLET'S)

750 milliliters NOLET's Silver Dry Gin
2 1/4 liters fresh-squeezed lemonade
375 milliliters Elderflower Liqueur
raspberries for garnish

Mix gin, lemonade and Elderflower Liqueur in a pitcher or infusion jar and stir. Add one large block of ice. Serve in individual highball glasses over fresh ice. Garnish with a peach slice or raspberry skewer. Serves 15 to 20.

The Mary Isa-Basil

INGREDIENTS:24 oz. Brugal Extra Dry Rum9 oz. fresh
(Credit: Emmanuel Cayere; recipe by Justin August Fairweather, Evelyn Drinkery NYC)

24 oz. Brugal Extra Dry Rum
9 oz. fresh lemon juice
9 oz. simple syrup
36 torn basil leaves
24 Kiwi slices
freshly cracked pepper and a basil leaf for garnish

Mix rum, lemon juice, simple syrup, basil leaves and Kiwi slices. Garnish with freshly cracked pepper and a basil leaf. Serves about 14.

Dry Rum Cooler

INGREDIENTS:1 1/2 cups Brugal Extra Dry Rumcucumber1/2 cup
(Credit: Peter Wagner)

1 1/2 cups Brugal Extra Dry Rum
1/2 cup Aperol
1 cup fresh lime juice
3/4 cup cane syrup

Muddle cucumber and add rum, Aperol, lime juice and cane syrup to a mixing glass. Shake and strain into a Collins glass with ice. Top with tonic water, garnish with fresh cucumber.

Hennessy Sparkler

INGREDIENTS:1 oz. Hennessy VSlemon peel1 oz. Grand Marnierdash
(Credit: Hennessy)

1 oz. Hennessy VS
lemon peel
1 oz. Grand Marnier
dash of peach bitters
3 oz. Moet Imperial

Muddle a lemon peel in a shaker. Add Hennessy VS, Grand Marnier and a dash of peach bitters and shake. Strain into a sugar-rimmed champagne flute and top with Moet Imperial.

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