The last three-day weekend of the summer is here and we plan on making the most of our long weekend!
Whether you’re hanging by the pool, taking a day trip to the beach or just seeing some friends, raise a glass of your favorite cocktail to toast to the end of summer. We have compiled over 30 cocktail recipes — everything from spritzes to punches to refreshing coolers — that will help you savor the last few days of the summer season.
31 PHOTOSEnd of summer cocktail recipesSee GalleryEnd of summer cocktail recipes
Moscato Spritzer Mule
Ingredients:
- 1 can Barefoot Moscato Spritzer
- 2 ounces thawed lemonade frozen concentrate
- 1 lime sliced in wheels
- ½ cup sliced strawberries
- 1 ounce ginger ale
Directions:
Layer limes, strawberries and ice into two glasses. Pour 1 ounce lemonade concentrate into each glass. Top each glass with half the can of Barefoot Moscato Spritzer and stir briefly. Top each glass with 1 ounce ginger ale
Sumac Salty Dog
Ingredients:
- 2 oz Ketel One Botanical Grapefruit & Rose
- 2 oz fresh squeezed grapefruit juice
- 2 oz fever tree club soda
Directions:
Combine ingredients and serve in a stemmed glass
Labor Day Lemon Ginger Fizz
Ingredients:
- 4 oz ginger beer or ginger ale
- 4 oz Perrier Lemon
- 1 oz pineapple juice
- 1/2 oz fresh lemon juice
- 1 oz rum
Directions:
In a tall glass, stir together all the ingredients then pour over ice and serve with a couple pineapple leaves and lemon slices
Coco de Coconut
Ingredients:
- 2oz Guillotine Originale Ultra-Premium Vodka
- 1oz Pineapple Juice, freshly squeezed
- .25oz Yellow Chartreuse
- .5oz Coconut Cream
- .25oz Creme de Cassis
- .75oz Lemon Juice, freshly squeezed
Directions:
Medium shake, roll. Pour over crushed ice in Collins glass. Garnish with pineapple frond and a skewered Marasca cherry.
Peach Palmer
Ingredients:
- 1 part E&J Peach
- 1 part Iced Tea
- 1 part Lemonade
Directions:
Shake, pour into a cocktail glass, add ice and garnish with a lime wedge.
The Beauty Elixir
Found at Beauty & Essex Los Angeles
Ingredients:
- 1.5 oz The Botanist
- .5 oz Campo Viejo Cava Brut
- .75 oz Puree Funkin Strawberry
- .5 oz Cucumber Water
- .25 oz Lemon Juice
- .25 oz Simple Syrup
- Lime Chip
Directions:
Combine all ingredients (except the Cava Brut) to a tin over ice and shake. Strain into a coup glass and top it off with Campo Viejo Cava Brut. Garnish with a lime chip and enjoy!
Sparkling Fiesta Margarita
Ingredients:
- 4 oz. Jose Cuervo White Sangria Margarita
- 1oz. Sparkling water
Directions:
Pour over ice and garnish with mint, lime, apple and orange
Watermelon + Dragon Fruit Margarita
Ingredients:
- 1 Daily Harvest Watermelon + Dragon Fruit smoothie
- 2 oz. tequila
- Coconut Water
Directions:
Add 2 oz. of tequila to Daily Harvest’s Dragon Fruit smoothie, fill the rest with coconut water, and blend.
Crooked Colada
Ingredients:
- 1 can of Crook & Marker Coconut Pineapple
- 1 ounce white rum
- ½ ounce fresh lime juice
- Pineapple slice for garnish
Directions:
Combine ingredients in a glass over ice and mix. Garnish with a pineapple or lime slice.
Blackberry Cucumber Moscow Mule
Ingredients:
- 2oz Smirnoff Zero Sugar Cucumber Lime
- Handful fresh blackberries
- 1/2 teaspoon of stevia
- 4 Oz Ginger Beer
Directions:
In a cocktail shaker, muddle the blackberries and simple syrup. Add in the Smirnoff Zero Sugar Cucumber Lime Vodka. Add ice and shake. Pour into a copper mug. Top with Ginger Beer
Rogue Fumée
Crafted by François Morisson, head bartender, Pastis in New York (available on menu)
Ingredients:
- 1.5 oz. Tequila Cazadores Blanco
- 0.25 oz. float of Mezcal del Amigo
- 1 oz. Watermelon
- 0.75 oz. Lemon Juice
- 0.5 oz. Chili Honey
Method:
Shake all ingredients (except the Mezcal), and pour over ice in a rocks glass. Then, gently pour the Mezcal over, and garnish with a pickled watermelon rind.
Garden Party T&T
Ingredients:
- 1.25oz Tanqueray No. TEN
- Tonic Water
- Lime wheels (x4)
Directions:
Add three lime wheels to inside of a Copa glass. Add ice to glass with Tanqueray No. TEN. Top with tonic water. Place floral garnish through center of lime wheel and fasten to rim of glass.
Garnish: Rosemary, Yellow Kangaroo Paw, Purple Orchid, Salvia
Berry Bubbly
Ingredients:
- 1 oz Belvedere Vodka
- 0.5 oz Simple Syrup
- 0.5 oz Lemon Juice
- 2 oz Chandon Rose
- 4 Raspberries
Directions:
Place all ingredients except for Chandon in shaker. Shake and strain over ice. Top with Chandon and garnish with fresh berries.
Angry Hibiscus Punch
(Serves 8-10)
Ingredients:
- 4 bottles Angry Orchard Crisp Apple
- 2 cups Hibiscus Tea Syrup**
- 1 cup Jamaican Rum
- 0.5 cup Pineapple Juice
- 0.5 cup Lime Juice
Directions:
Add all ingredients to a punch bowl with ice and stir to combine. Garnish with pineapple pieces, lime wheels and hibiscus flowers.
**Hibiscus Tea Syrup
Ingredients:
- 2 cups Water
- 12 Hibiscus Tea Bags
- 1 cup Sugar
Directions:
Bring water to a boil and remove from heat. Add tea and sugar and let steep for 20 minutes. Allow to cool before adding to punch.
Green Pepper Papi
Created by Gabe Orta of Bar Lab + Broken Shaker
Ingredients:
- 1.5 oz. gin
- .25 oz. Tabasco Green Sauce
- 1 oz. lime juice
- .5 oz. cucumber juice
- .5 oz. simple syrup
- Top with soda water
- Garnish: Rosemary sprig
Directions:
Place all ingredients except soda water into a cocktail shaker. Fill with ice and shake for 8 – 10 seconds. Strain into a tall glass filled with fresh ice. Top with soda water and garnish with a rosemary sprig.
Rum-Around
Available exclusively at The Lookup
Ingredients:
- 1.5 BACARDÍ Reserva Ocho
- 0.75 parts Lemon
- 0.5 parts Strawberry purée
- 3 dashes of Orange Bitters
- 0.25 part simple syrup
- Topped with Sparkling Rosé
Method:
Shaken (except rosé) served on the rocks in a wine glass
Watermelon Cooler
Ingredients:
- 2 Parts Stoli® Cucumber
- 2 ½ Parts Watermelon Juice
- 1 Part Lemon Juice
- ¼ Part Agave Nectar
- 5 Mint Leaves
Directions:
Muddle mint leaves and agave in shaker. Add ice, Stoli, watermelon juice, and lemon juice. Shake and strain into highball.
SPARKLING PUNCH
Servings: 6
Ingredients:
- 1 750-ml bottle chilled Santa Margherita Sparkling Rosé
- 3/4 cup limoncello
- 1 cup fresh raspberries, 1 cup quartered fresh strawberries, 1 medium lemon, thinly sliced, seeds removed
Directions:
In a large pitcher, combine the limoncello, raspberries and strawberries. Top with the chilled rosé champagne and stir in half of the lemon wheels. Pour into old-fashioned glass with ice. Place fruit in each glass and garnish with a lemon wheel, and be sure each glass contains fresh berries.
Night Gathers
Created by Mixologist Eric Ribeiro
Ingredients (serves 4):
- 5 oz Talisker 10 Year Old Single Malt Scotch Whisky
- 1 oz Italian Aperitif
- 4 oz Lemonade
- 4 oz Coconut Water
- 1/2 oz Fresh Lemon Juice
- 1/2 oz Cranberry Juice
Directions:
Combine Talisker 10 Year Old, Italian Aperitif, lemonade, coconut water, fresh lemon juice, and cranberry juice into a pitcher with fresh ice. Stir well.
Garnish: orange wheels, lemon wheels, and edible flowers.
Sparkling Raspberry
Ingredients:
- 1½ ounces vanilla vodka
- 1 tsp. simple syrup
- ½ oz. fresh lemon juice
- Sparkling Ice Grape Raspberry
- Raspberry ice cubes, for garnish
- Directions:
Place raspberry ice cubes in glass and set to the side. In a cocktail shaker, add vanilla vodka, simple syrup, and fresh lemon juice- shake. Strain over ice and add Sparkling Ice Grape Raspberry.
Patrón Reposado Tiki Rita
Ingredients:
- 2oz Patrón Reposado
- .5oz Patrón Citrónge Orange
- .5oz Fresh lime juice
- .5oz Fresh grapefruit juice
- .25oz Vanilla syrup
- .25oz Allspice Dram
Directions:
Combine. Grated nutmeg for garnish. Lime wheel and cloves for garnish. Hawaiian sea salt rim
El Altiplano Verde (The Green Highland)
Ingredients:
- 1.5 oz. Camarena Silver Tequila
- 1 oz. Fresh Kale & Cucumber Juice
- .75 oz. Fresh Lime Juice
- .5 oz. Agave Nectar
- Top with Q Sparkling Lemon
Directions:
Add ingredients (except Q Sparkling Lemon) into a cocktail shaker filled with ice, and shake together to combine/chill. Strain into a highball glass encrusted with Chipotle, and top with Q Sparkling Lemon.
Red, White & Boom
Ingredients:
- 1 ¾ parts SVEDKA Vodka
- ½ part triple sec
- ¾ part lemonade
- 1 part cranberry juice
- 1 part fresh lime juice
Directions:
Combine all ingredients in a pitcher with plenty of room for ice. To begin, add 5-6 cups of ice and stir. Garnish with strawberries and blueberries. As the party grows, keep adding ice and fruit.
B&V Spiked Seltzer Pom Cherry Rosemary Mimosa
Ingredients:
- 1 can Black Cherry Rosemary BON & VIV Spiked Seltzer
- 1 oz gin*
- 2 oz pomegranate juice
- Slice of lemon
- (pomegranate seeds and rosemary sprig for garnish)
*gin can be swapped with vodka based on preference
Directions:
Take the sliced lemon and rim a champagne flute, then squeeze the juice of the lemon in the glass and discard. Add the gin and pomegranate, then fill remaining glass with Black Cherry Rosemary BON & VIV Spiked Seltzer. Garnish pomegranate seeds and rosemary sprig.
Ritual
Ingredients:
- 2 oz. Mezcal El Silencio
- 1 oz. Ginger Root Juice
- 1 oz. Carrot Juice
- 0.75 oz. Lemon Juice
- 0.75 oz. Wildflower Honey
Directions:
Jigger all ingredients into mixing tin. Shake and strain over fresh ice. Garnish with greens and 1 edible flower
El Fresco
Created by Emily Arden Wells
Ingredients:
- 1.5oz Volcan de mi Tierra Blanco
- 1.5oz Fresh Watermelon Juice
- .5oz Lemon Juice
- .75oz Simple Syrup
- Pinch of Salt
Directions:
Shake and serve over ice with garnished lime segment
Mojito
Ingredients:
- Mint sprig
- 2oz fine rum
- 4-5oz Bruce Cost Ginger Ale
- 1.5 oz fresh lime juice
Directions:
Put leafy 5" spring of mint standing in a 10 oz glass. Fill with ice. Add rum (Ron Azacapa Centenario), ginger ale, fresh lime juice and garnish with lime wedge.
Coconut Pineapple Daiquiri
Ingredients:
- 1.5 oz Kōloa Coconut Rum
- .5 oz Kōloa Dark Rum
- .5 oz Pineapple Liquor
- .5 oz Pineapple Juice
- .5 oz Simple Syrup (1:1)*
Directions:
Add all ingredients together with ice. Shake and strain into a coupe glass.
Garnish: Fresh pineapple wedge and pineapple leaf.
Tan Lines
Ingredients:
- 1.5oz Don Papa
- 1 oz Cocchi Americano
- 1 oz blanc vermouth
- 1 pinch sea salt
Directions:
Combine ingredients in a large rocks glass. Add ice, then stir to chill and combine. Top with splash of Prosecco, then garnish with a grapefruit twist and lightly torched rosemary.
Lavender Delight
Created by Bently Heritage Estate Distillery’s Artisan Mixologist, Lucas Huff
Ingredients:
- Juniper Grove American Dry Gin
- Lavender Syrup
- Fresh Black Berries
- Lime
- Egg Whites
Directions:
Combine and garnish with a blackberry.
You’re a Peach (mocktail)
Ingredients:
- 6 ounces of Red Bull Peach Edition
- 1 ounce ginger syrup
- 1/2 ounce fresh lemon juice
Directions:
Add ice and shake well. Garnish with candied ginger
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