Whether sipping by the pool or served on a unique custom bar, these summer drinks are sure keep refreshed. Here are TMEG's favorite summer drinks that are perfect for your next event!
Dances with the Wolves
2 parts Montelobos Mezcal
1 part lime juice
.75 parts pineapple gum
2 parts sparkling water
Dehydrated pineapple slice and hoja santa leaf for garnish
Combine ingredients in a shaker and shake. Strain over fresh ice cubes in a stemless wineglass. Top with soda. Garnish with pineapple slice and hoja santa leaf.
50 ml Auchentoshan American Oak Scotch whisky
20 ml fresh lemon juice
15 ml honey syrup (1 part honey, 2 parts water)
4–5 mint leaves
Combine the ingredients with ice in a cocktail shaker. Shake and strain into a Mason jar filled with crushed ice. Garnish
with a mint sprig.
Sweet Tea Sangria
A summer classic with a twist, this unique sweet tea is enhanced with peaches raspberries with a splash of white wine!
6 c. sweet tea
1 bottle white wine
1 pt. berries
Fill a pitcher with 6 cups sweet tea and a bottle of white wine (we used Casa de la Vega Rueda Superior Verdejo).
Add berries (we used raspberries) and peaches.
Let chill for a few hours (or even better, overnight!).
Garnish with fresh mint (optional). For extra presentation points, serve in Mason jars with tea bags tied around the lids with twine.
Stay refreshed with a poolside favorite featuring cucumber vodka, watermelon, and limes - a perfect summer drink combination!
4 oz Prairie Cucumber Vodka
4 (1-inch) cubes of seedless watermelon
2 limes, diced
2 oz simple syrup (Boil 1/4 cup water and sugar just until sugar dissolves. Add 1/4 cup ice to cool - refrigerate leftovers)
Lime Rim (equal amounts salt and sugar combined with some fresh grated lime)
2 Watermelon Slices
2 cucumber slices
2 small mint sprigs
Combine vodka, watermelon and lime in a cocktail shaker. Muddle all ingredients well. Add simple syrup, fill with ice, cover and shake until ice cold.
Rim the glasses with a cut lime and dip in the lime rim mixture.
Fill the glasses with ice and strain the ingredients from the shaker into the glasses.
Garnish with a watermelon slice, a cucumber slice and a mint sprig.
Our summer take on the classic Tequila Sunrise, now featuring rum!
12 oz. orange juice
3 oz. light rum
2 tbsp. grenadine
lime slices, for garnish
Combine orange juice and rum. Set aside 1/3 of the mixture.
Pour 2/3 of the orange juice mixture into 2 ice-filled glasses. Set aside.
Mix reserved orange juice and rum with 2 tbsp. grenadine. Slowly pour into each glass so it settles on the bottom, creating an ombré effect.
Garnish with lime slices.
Enjoy the summer heat with this blackberry-infused mojito.
1/2 c. blackberries
handful fresh mint leaves
Juice of 2 limes
1 tsp. sugar
1/2 c. light rum
In a small bowl, muddle blackberries. Set aside.
Place mint leaves in bottom of glasses. Divide and spoon blackberry mixture on top.
Add rum, sugar, and lime juice and stir to combine. Top with crushed ice.
Add club soda and garnish with mint leaves and more blackberries.
Kick back and relax with this southern staple that's sure to keep you cool.
2 oz. bourbon
1/2 oz. simple syrup
3 mint leaves
Express the essential oils in the mint and rub them inside the glass.
Add simple syrup, bourbon (we used Woodford Reserve, the official bourbon of the Kentucky Derby), and crushed ice. Stir.
Garnish with more ice and fresh mint, and if desired, lime slices and cute drink stirrers.
In the Ivy
2 oz orange blossom-infused vodka
.75 oz fresh lemon juice
.75 oz summer berry-riesling emulsion
Begin with a rapid infusion of orange blossom and vodka using a thermal whip container (if you don't have a thermal whip container, the standard infusion process can be used). Add the pressed lemon to the infused vodka and pour over crushed ice. Top the cocktail with an emulsion of summer berries and riesling. Garnish with an edible orchid.
1.5 oz Tanteo jalapeño-infused tequila
2 oz of watermelon purée (purée pieces of watermelon in blender)
.5 oz fresh lime juice
.75 oz simple syrup
Combine all ingredients in a cocktail shaker. Shake and strain into a glass, garnish with lime, and serve.