As summer rages on, the temperatures keep rising. Sure, you can retreat to the pool or the beach to beat the heat, but how about keeping cool with a refreshing cocktail in hand? Consider recreating these refreshing cocktail roundups from The Still, Salute, and Bottiglia – perfect for indulging in on those hot summer days and summer nights.
Since summer’s all about tropical vacations and flavors, why not add the perfect tropical touch to your pool party or beachside bash? Try Bottiglia’s “Fresca Fizz,” a delicious concoction made with raspberries, mint leaves, Grey Goose Vodka, fresh lime juice, Wilks & Wilson Raspberry Gomme Syrup and Prosecco. Add raspberries, mint leaves and raspberry syrup into a mixing tin, mix, add in the rest of the ingredients along with ice, and shake. Complete the cocktail by adding Prosecco into the mixing tin, straining over crushed ice, and garnishing with fresh raspberries and mint leaves!
Bottiglia “Fresca Fizz”
10-12 mint leaves
1 ½ oz. Grey goose vodka or sapphire east gin
¾ oz. Fresh lemon juice
¾ oz. Wilks & wilson raspberry gomme syrup
1 ½ oz. Prosecco (add after shake)
Build: add raspberries, 6 mint leaves, and raspberry syrup into mixing tin, lightly muddle. Add the rest of the ingredients, except for the prosecco! Add ice and shake vigorously. Now add 1 ½ oz. Prosecco into mixing tin, and strain over crushed ice with 6 mint leaves on the bottom of the glass.
Garnish: raspberry, mint sprig
For a simpler, yet equally tasty recipe, there’s Bottiglia’s “Blood Orange Mimosa,” made with Absolut Elyx Vodka, Aperol, Blood Orange Puree and lemon juice – great for sipping on at a summer night kickback underneath the stars.
Bottiglia “Blood Orange Mimosa”
½ Oz. Absolut elyx vodka
½ oz. Aperol
1 oz. Blood orange puree
½ oz. Fresh lemon juice
½ oz. Simple syrup
2 ½ oz. Prosecco (add after shake)
Build: add all ingredients into mixing tin, except for the prosecco! Add ice and shake vigorously. Now add 2 ½ oz. Prosecco into mixing tin, and then strain into tulip flute.
Glass: tulip flute
Garnish: orchid, lemon spiral
If you’re looking to add more fruity fun to your summer, try brewing Salute’s signature “Salute Bellini,” a flavorful cocktail made with White Peach Puree and Prosecco.
1 ½ oz. White Peach Puree
¼ oz. Simple Syrup
3 ½ oz. Prosecco (Add after shake)
Build: Add all ingredients into mixing tin, except for Sparkling Wine! Add ice and lightly shake. Now add 3 ½ oz. Prosecco into mixing tin, and then strain into champagne flute.
Garnish: Skewered Sliced Peaches
And for the sweet and sour lovers, there’s the “Campania Sour.” Grab two dashes of Lavender Bitters, 50 Bleu Vodka, Liquore Strega, lemon juice and lime juice, egg whites and syrup. Combine all of the ingredients into a mixing tin, add ice, shake and pour into your favorite Martini Coupe glass.
Salute “Campania Sour”
2 Dashes Lavender Bitters
1 ½ oz. 50 Bleu Vodka
½ oz. Liquore Strega
¾ oz. Fresh Lemon Juice
½ oz. Fresh Lime juice
¾ oz. Egg Whites
½ oz. Simple Syrup
Build: Add all ingredients into mixing tin, dry shake without ice.
Then add ice and shake vigorously. Then double strain with tea strainer, into martini coupe.
Glass: Martini Coupe
Garnish: Skewered Lemon Peel, Orange Marigold
Top off your perfect summer Friday with the ideal after-work beverage, The Still’s “El Presidente Margarita,” made with Casamigos Blanco Tequila, lime juice, agave syrup and Grand Marnier.
The Still “El Presidente”
2 oz. Casamigos blanco tequila
1 oz. Fresh lime juice
1 oz. Agave syrup
½ oz. Grand marnier
Build: add all ingredients into mixing tin. Add ice and shake vigorously. Now strain into a rock glass over fresh ice.
Garnish: skewered lime wheel, salt rim upon request
Or relax with Tilted Kilt’s “Mint Julep” wade with Maker’s Mark and simple syrup for a refreshing beverage on your summer Friday.
Tilted Kilt “Mint Julep”
1.5 oz. Marker’s Mark
1.0 oz. Simple Syrup
12-14 mint leaves
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.
Cheers to you as you enjoy these wonderful cocktails. Thanks to Abigail Cal of Fingerprint Communications for providing us with such a vast assortment.
Please let us know your favorites and always know, you can submit your own recipes.
Editor-in-Chief, Where and What in the World
Member: International Food Wine & Travel Writers Association (IFWTWA)
Member: Society of American Travel Writers (SATW)
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Luxury & Culinary Journalist, Speaker, Food Judge
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