Refreshing Sips: 7 Simple Summer Cocktails
Sipping season is upon us and there’s not much better than a cold libation on a sunny day. We asked Scouted drink experts what they’ll be pouring over ice this summer and they deliver with a mix of herbaceous and fruit-forward cocktails that pair perfectly with sunshine. Salud!
Photography by Amanda Niel.
Cool Summer
“This is one of my favorite summer cocktails,” says Amanda Niel, owner and managing partner of Easy Bistro & Bar in Chattanooga, Tennessee. “An amazing take on a tiki cocktail, bourbon delivers unlikely character to the base. The tarragon-coconut infusion lends depth with the tarragon complimenting the Chartreuse and the coconut perfectly marries the banana to the bourbon. This all combines for an incredible experience of flavor and texture that screams summer.”
Yields 1 serving (plus additional tarragon and coconut washed bourbon for later use)
INGREDIENTS:
For the tarragon and coconut washed bourbon
- 1 liter Benchmark bourbon
- 3 ⅜ ounces liquid coconut oil
- 2 grams tarragon
For the cocktail
- 1 ½ ounce tarragon and coconut washed bourbon
- ¾ ounce lemon juice
- ¾ ounce Giffard Banana liqueur
- ½ ounce Yellow Chartreuse
- 2 dashes tiki bitters
- Sorrel leaf, for garnish
- Lemon twist, for garnish
INSTRUCTIONS:
For the tarragon and coconut washed bourbon
Blitz tarragon and molten oil on high for one minute in a high power blender. Whisk tarragon and coconut oil mixture and bourbon together in a larger container. Cover and freeze for a minimum of two hours. Remove from the freezer, skim off the fat cap and strain through a wet coffee filter.
For the cocktail
Combine tarragon and coconut washed bourbon, lemon juice, banana liqueur, Yellow Chartreuse, and bitters in a cocktail shaker. Shake and strain into a double old-fashioned tumbler, top with ice, lemon twist, and sorrel leaf garnish.
Recipe courtesy of Amanda Niel of Easy Bistro & Bar. Easy Bistro & Bar appears in The Scout Guide Chattanooga.
Photography by Mel Ostrow.
Cucumber Honeydew Gimlet
“This drink is a crisp and refreshing take on a summer classic,” says Mel Ostrow, bar lead at The Block Distilling Co. in Denver, Colorado. “Not to mention it’s totally crushable.”
Yields 1 serving
INGREDIENTS:
- 2 ounces The Block Distilling Co. Summer Gin
- ½ ounce mint simple syrup
- ½ ounce fresh honeydew juice
- ¼ ounce fresh cucumber juice
- ¼ ounce fresh lime juice
- Cucumber ribbon, for garnish
INSTRUCTIONS:
Combine gin, mint simple syrup, honeydew juice, fresh cucumber juice, and lime juice into a cocktail shaker and shake vigorously. Strain into a chilled coupe glass and garnish with fresh cucumber ribbon.
Recipe courtesy of Mel Ostrow of The Block Distilling Co. The Block Distilling Co. appears in The Scout Guide Denver.
Photography courtesy of Woodberry Kitchen.
No Spade to Follow
“This simple, fresh cocktail features sweet summer fruit and a hint of lemon,” says Mark Bernal, beverage director for the Tavern and Gatherings at Woodberry Kitchen in Baltimore, Maryland. “It couldn’t be easier to make at home. We use house-made strawberry-rhubarb preserves, but any strawberry jam would do.”
Yields 1 serving
INGREDIENTS:
- 2 ounces bourbon
- 1 ounce lemon juice
- 2 ounces strawberry-rhubarb jam
- Strawberry and rhubarb, for garnish (optional)
INSTRUCTIONS:
Combine bourbon, lemon juice, and jam in a cocktail shaker with ice. Shake and double strain over new ice. Garnish with fresh strawberries and rhubarb.
Recipe courtesy of Mark Bernal of Woodberry Kitchen. Woodberry Kitchen appears in The Scout Guide Baltimore.
Photography by Ridge Media, LLC.
Mountain Water
“Inspired by the fresh mountain air and local botanicals, our Mountain Water cocktail is the perfect sip for any season,” says Danielle Nance, director of food and beverage at Restaurant 17 in Travelers Rest, South Carolina.
Yields 1 serving
INGREDIENTS:
- 1 ½ ounces botanical gin
- ¾ ounce Dolin Blanc Vermouth
- ½ ounce rosemary syrup
- ½ ounce fresh lemon juice
- 2 teaspoons diluted honey, diluted with hot water until liquid in consistency
For the rosemary syrup
- 1 quart sugar
- 1 quart water
- Handful of rosemary
INSTRUCTIONS:
For the rosemary syrup
Combine sugar, water, and rosemary in a pot and bring to a boil. Simmer for 5-10 minutes and cool in the refrigerator. Strain into a storage container.
For the cocktail
Add gin, vermouth, syrup, lemon juice, and honey to a cocktail shaker and shake. Strain into a rocks glass over a large format ice cube. Garnish with fresh rosemary.
Recipe courtesy of Danielle Nance of Restaurant 17. Restaurant 17 appears in The Scout Guide Greenville.
Photography by Christina Branco.
Miss Violence
“Savor the taste of summer with this refreshing watermelon-based cocktail. Miss Violence is like a passport to your own personal Mediterranean paradise,” says Annamaria Adinolfi, owner of Elia Restaurant in East Rutherford, New Jersey.
Yields 1 serving
INGREDIENTS:
- 2 ounces vodka
- 1 ounce Aperol
- ½ ounce lemon juice
- 3 ounces freshly blended watermelon
- Small watermelon slice, for garnish
INSTRUCTIONS:
Combine vodka, Aperol, lemon juice, and watermelon juice in a cocktail shaker, shake and pour into a highball glass. Serve with a watermelon slice.
Recipe courtesy of Annamaria Adinolfi of Elia Mediterranean Restaurant. Elia Mediterranean Restaurant appears in The Scout Guide Bergen County.
Photography courtesy of Joe T. Garcia’s.
Skinny Margarita
“Joe T. Garcia’s is where Fort Worth comes to celebrate,” shares Kelly Lancarte, director of public relations and marketing at Joe T. Garcia’s. “The party starts here with our Skinny Margaritas.”
Yields 1 serving
INGREDIENTS:
INSTRUCTIONS:
Combine Patron, Cointreau, lime juice, and agave in a cocktail shaker, shake and pour into a glass of your choice.
Recipe courtesy of Kelly Lancarte of Joe T. Garcia’s. Joe T. Garcia’s appears in The Scout Guide Fort Worth.
Photography by Meredith Coe.
Meant to Bee
“This cocktail is a favorite for summer soirees. We put our ‘TCO twist’on a prohibition classic, adding Empress Indigo Gin and combining lavender and local Hungry Hill Farm honey to create the perfect hint of floral sweetness,” explains Telia Hopkins, account executive and event specialist at The Catering Outfit in Charlottesville, Virginia. “With the rich color from the indigo gin and the garnish of crystalized honey, dehydrated lemon, and lavender, this cocktail is sure to impress.”
Yields 1 serving
INGREDIENTS:
- 2 ounces Empress 1908 Indigo Gin
- 1 ounce fresh lemon juice
- 1 ounce lavender & honey syrup
- Dehydrated lemon wheel, for garnish
- Dried lavender sprig, for garnish
- Crystalized honey, for garnish
- Honey (to be used as a glue for the crystalized honey rim)
INSTRUCTIONS:
Prep your glass (we recommend a cocktail coupe): Gently dip the rim of the glass in honey and then again in crystalized honey. In a cocktail shaker, combine gin, lemon juice, syrup, and ice. Shake and strain into your prepared cocktail coupe. Garnish with a dehydrated lemon wheel and lavender sprig.
Recipe courtesy of Telia Hopkins of The Catering Outfit. The Catering Outfit appears in The Scout Guide Charlottesville.
