Dive into summer with these 20 refreshing mixed drink recipes! Whether you’re hosting a backyard barbecue, lounging by the pool, or simply craving a cool escape from the heat, we’ve got the perfect sips to keep you refreshed all season long. Get ready to shake, stir, and savor your way through our handpicked collection of easy-to-make summer cocktails.
Classic Mojito with Fresh Mint and Lime
Nothing beats that first refreshing sip of a perfectly made mojito on a warm day. You get that bright lime zing, the cool mint freshness, and just the right amount of sweetness to balance it all out. It’s the kind of drink that instantly transports you to a more relaxed state of mind.
Ingredients
– A couple of fresh limes
– A big handful of fresh mint leaves
– About 2 tablespoons of white sugar
– A good splash of white rum
– A generous pour of club soda
– Plenty of ice cubes
Instructions
1. Cut one lime in half and juice both halves into a sturdy glass.
2. Drop the squeezed lime halves into the glass with the juice.
3. Add 2 tablespoons of white sugar directly into the glass.
4. Place about 10-12 fresh mint leaves in your palm and gently clap them once to release their oils.
5. Add the mint leaves to the glass.
6. Use a muddler to gently press the mint, limes, and sugar together 4-5 times—just enough to bruise the mint and dissolve some sugar. (Tip: Don’t over-muddle or you’ll get bitter mint flavors.)
7. Fill the glass about three-quarters full with ice cubes.
8. Pour in 2 ounces of white rum over the ice.
9. Top off the glass with club soda, leaving about half an inch of space at the top.
10. Use a long spoon to stir everything together from the bottom up for about 15 seconds to combine. (Tip: Stir gently to maintain the soda’s bubbles.)
11. Taste the drink and add more sugar if needed, stirring again to dissolve.
12. Garnish with a fresh mint sprig and a lime wedge on the rim.
Ultimate summer vibes right here—the drink should be ice-cold with tiny mint flecks floating throughout. That perfect balance of sweet, tart, and herbal makes it dangerously easy to sip. Try serving it with a colorful paper straw and some grilled pineapple for the ultimate backyard party setup.
Strawberry Basil Lemonade Cocktail
Ugh, it’s that time of year when you’re craving something refreshing but still want a little kick. This strawberry basil lemonade cocktail is exactly what you need to beat the heat and feel fancy doing it. You’ll love how the sweet berries and herbal basil play together with that citrus zing.
Ingredients
– 1 cup of fresh strawberries (hulled and sliced)
– A big handful of fresh basil leaves (about ¼ cup packed)
– ½ cup of fresh lemon juice (from about 3-4 lemons)
– ½ cup of granulated sugar
– 2 cups of cold water
– A generous splash of vodka (about 2 ounces)
– A couple of ice cubes
– Extra basil sprigs and strawberry slices for garnish
Instructions
1. Combine the sliced strawberries, basil leaves, and sugar in a medium bowl.
2. Use a muddler or wooden spoon to firmly press and twist the mixture for about 1 minute until the strawberries are crushed and the basil is fragrant.
3. Stir in the fresh lemon juice until the sugar is completely dissolved.
4. Pour the strawberry-basil mixture through a fine-mesh strainer into a pitcher, pressing firmly on the solids with a spoon to extract all the liquid.
5. Add the cold water to the pitcher and stir thoroughly to combine.
6. Fill two tall glasses completely with ice cubes.
7. Divide the vodka evenly between the two glasses.
8. Pour the strawberry basil lemonade over the vodka in each glass, leaving about ½ inch of space at the top.
9. Gently stir each cocktail with a long spoon to mix the layers.
10. Garnish each glass with a fresh basil sprig and a strawberry slice on the rim.
Nothing beats that first sip where the sweet strawberry hits first, then the basil comes through with its earthy freshness, and the lemonade finishes everything with a bright, tart zing. Try serving these in mason jars with colorful paper straws for that perfect backyard party vibe, or make a big pitcher (just hold the vodka) for the kids to enjoy too.
Tropical Pineapple Coconut Rum Punch
Kicking off summer vibes with this tropical pineapple coconut rum punch! You’ll feel like you’re on vacation with every sip. It’s the perfect crowd-pleaser for backyard gatherings or when you just need a taste of paradise.
Ingredients
– 2 cups of pineapple juice
– 1 cup of coconut rum
– 1/2 cup of white rum
– 1/4 cup of fresh lime juice (about 2 limes)
– 2 tablespoons of simple syrup
– A splash of grenadine
– A couple of cups of ice
– Fresh pineapple wedges for garnish
– Maraschino cherries for that classic touch
Instructions
1. Chill a large pitcher in the freezer for 15 minutes before starting—this keeps your punch extra cold without diluting it too quickly.
2. Pour 2 cups of pineapple juice into the chilled pitcher.
3. Add 1 cup of coconut rum to the pineapple juice.
4. Measure and pour in 1/2 cup of white rum.
5. Squeeze fresh limes to get 1/4 cup of lime juice, then add it to the pitcher.
6. Stir in 2 tablespoons of simple syrup until everything is well combined.
7. Add a splash of grenadine—it’ll sink to the bottom for that beautiful sunset effect.
8. Fill the pitcher with a couple of cups of ice and give it one final gentle stir.
9. Drop in fresh pineapple wedges and maraschino cherries for garnish.
10. Serve immediately in tall glasses with extra ice if desired.
Heavenly and refreshing, this punch balances sweet pineapple with tangy lime and the smooth kick of rum. The grenadine creates gorgeous layers that make it as pretty as it is delicious. Try serving it in hollowed-out pineapples for the ultimate tropical presentation!
Spicy Mango Margarita with Chili Salt Rim
Perfect for when you want something tropical with a kick! Picture this: you’re lounging in the sun (or just dreaming of it), and you’ve got a frosty, sweet-yet-spicy cocktail in hand. This spicy mango margarita with its chili salt rim is exactly what your taste buds are craving.
Ingredients
– 2 ripe mangoes, peeled and chopped
– 4 oz silver tequila
– 2 oz fresh lime juice (from about 2 limes)
– 1 oz orange liqueur
– 1-2 tsp agave syrup, depending on sweetness preference
– 1 small jalapeño, sliced (remove seeds for less heat)
– A big handful of ice
– For the rim: 2 tbsp coarse salt mixed with 1 tsp chili powder
– Lime wedges for serving
Instructions
1. Combine the chopped mangoes, tequila, lime juice, orange liqueur, agave syrup, jalapeño slices, and ice in a blender.
2. Blend on high speed for 30-45 seconds until completely smooth and frothy.
3. Spread the salt-chili powder mixture on a small plate.
4. Run a lime wedge around the rim of your glass to moisten it.
5. Dip the moistened rim into the salt mixture, twisting gently to coat evenly.
6. Fill the prepared glass with fresh ice.
7. Pour the blended margarita mixture into the glass.
8. Garnish with a lime wedge and an extra jalapeño slice if you like extra heat.
That first sip delivers sweet mango upfront, followed by a slow-building warmth from the jalapeño that plays perfectly with the zesty chili salt rim. The texture is wonderfully smooth and slushy—ideal for sipping slowly on a warm afternoon. Try serving it with grilled shrimp tacos or just enjoy it solo while pretending you’re beachside.
Blueberry Lavender Gin Fizz
Kind of craving something floral and refreshing? You’re in luck—this Blueberry Lavender Gin Fizz is the perfect sip to brighten your day. It’s a breeze to make and tastes like summer in a glass.
Ingredients
– A handful of fresh blueberries (about 1/2 cup)
– 1 tablespoon of dried culinary lavender
– 2 ounces of your favorite gin
– 3/4 ounce of fresh lemon juice
– 1/2 ounce of simple syrup
– A splash of chilled club soda
– A couple of ice cubes
Instructions
1. In a small saucepan, combine the fresh blueberries, dried culinary lavender, and 1/4 cup of water.
2. Heat the mixture over medium heat until it reaches a gentle simmer, stirring occasionally with a spoon.
3. Let it simmer for exactly 5 minutes to infuse the flavors—you’ll see the blueberries soften and release their juice.
4. Strain the mixture through a fine-mesh sieve into a bowl, pressing down on the solids with the back of the spoon to extract all the liquid.
5. Discard the solids and let the blueberry-lavender syrup cool to room temperature, which should take about 10–15 minutes.
6. Fill a cocktail shaker halfway with ice cubes.
7. Pour in the gin, fresh lemon juice, simple syrup, and 1 ounce of the cooled blueberry-lavender syrup.
8. Secure the lid tightly and shake vigorously for 15–20 seconds until the shaker feels frosty.
9. Strain the mixture into a glass filled with fresh ice cubes.
10. Top it off with a splash of chilled club soda for a fizzy finish.
11. Gently stir once with a bar spoon to combine.
Zesty and vibrant, this drink balances sweet blueberries with earthy lavender, all lifted by the gin’s botanicals. Serve it with a sprig of fresh lavender or extra blueberries for a pretty touch—it’s ideal for sipping on a sunny porch or sharing at your next gathering.
Watermelon Cucumber Vodka Cooler
A perfect summer sipper doesn’t need to be complicated, and this watermelon cucumber vodka cooler is proof. You’ll love how the sweet melon and crisp cucumber play together, with just enough vodka to make things interesting. It’s the kind of refreshing drink that makes hot afternoons instantly better.
Ingredients
– About 4 cups of fresh watermelon chunks (seedless works best)
– 1 medium cucumber, peeled and roughly chopped
– A generous 1/4 cup of fresh lime juice (from about 2 limes)
– A good splash of simple syrup (around 2 tablespoons)
– 4 ounces of your favorite vodka
– A big handful of ice cubes
– A couple of fresh mint sprigs for garnish
Instructions
1. Add the 4 cups of watermelon chunks and the chopped cucumber to your blender.
2. Pour in the 1/4 cup of fresh lime juice and the 2 tablespoons of simple syrup.
3. Blend everything on high speed for about 45 seconds, until the mixture is completely smooth and no chunks remain.
4. Place a fine-mesh strainer over a large pitcher and pour the blended mixture through it to remove the pulp—this gives you a super smooth drink.
5. Press down gently on the pulp with a spoon to extract all the liquid, then discard the leftover pulp.
6. Pour the 4 ounces of vodka into the strained watermelon-cucumber juice in the pitcher.
7. Stir everything together with a long spoon until the vodka is fully incorporated.
8. Fill two tall glasses with the handful of ice cubes, dividing it evenly.
9. Carefully pour the cooler mixture over the ice in each glass, filling them about 3/4 full.
10. Garnish each drink with a fresh mint sprig by gently slapping it between your hands to release its aroma before placing it in the glass.
Just made this and the texture is wonderfully smooth with a subtle crispness from the cucumber. The flavor is sweet upfront from the watermelon, then finishes with a bright, tangy kick from the lime. Try serving it with a thin slice of watermelon wedged on the rim for a fun, festive touch.
Peach Bourbon Smash with Honey Syrup
You know those late summer afternoons when you just want something refreshing but with a little kick? This peach bourbon smash is exactly what you need—it’s sweet, boozy, and ridiculously easy to make.
Ingredients
– A couple of ripe peaches
– 2 ounces of your favorite bourbon
– A big squeeze of fresh lemon juice (about half a lemon)
– 1 tablespoon of honey
– A splash of hot water
– A handful of fresh mint leaves
– Ice cubes
Instructions
1. Cut one peach in half, remove the pit, and slice one half into thin wedges.
2. Place the peach wedges and 4-5 mint leaves in your cocktail shaker.
3. Muddle everything firmly for about 15 seconds until the peaches are juicy and broken down.
4. Add 2 ounces of bourbon directly to the shaker.
5. Squeeze the juice from half a lemon into the shaker (about 1 tablespoon).
6. In a separate small glass, mix 1 tablespoon of honey with a splash of hot water (about 1 tablespoon) and stir until completely dissolved.
7. Pour the honey syrup into the cocktail shaker.
8. Fill the shaker halfway with ice cubes.
9. Shake vigorously for 12-15 seconds until the outside of the shaker feels frosty cold.
10. Fill your serving glass completely with fresh ice cubes.
11. Strain the cocktail mixture into your prepared glass.
12. Slice the remaining peach half into thin wedges for garnish.
13. Add a fresh mint sprig and peach slice to the rim of your glass.
Sweet, peachy bourbon flavors mingle with bright lemon and herbal mint in every sip. The crushed ice makes it wonderfully slushy and refreshing—perfect for sipping on your porch as the sun goes down. Try serving it with grilled peaches on the side for an extra summery touch.
Blackberry Thyme Gin Sour
Mixing up a cocktail that feels both sophisticated and totally approachable? This blackberry thyme gin sour is your new go-to. You get sweet-tart berries, herbal thyme, and that classic gin kick—all shaken up into something seriously delicious.
Ingredients
– 2 ounces of your favorite gin
– 3/4 ounce fresh lemon juice
– 1/2 ounce simple syrup
– A small handful of fresh blackberries (about 6-8)
– A couple of fresh thyme sprigs
– 1 fresh egg white (optional, for froth)
– A splash of chilled club soda
– Ice cubes
Instructions
1. Place 6-8 fresh blackberries and 3-4 thyme leaves (pulled from one sprig) into your cocktail shaker.
2. Use a muddler to gently press and twist the berries and thyme until the berries are crushed and juicy, about 15 seconds—this releases their flavor without making the drink bitter.
3. Add 2 ounces of gin, 3/4 ounce fresh lemon juice, 1/2 ounce simple syrup, and 1 fresh egg white (if using) to the shaker.
4. Fill the shaker about two-thirds full with ice cubes.
5. Secure the lid tightly and shake vigorously for 12-15 seconds—this chills the drink and creates a frothy texture if you used the egg white.
6. Double-strain the mixture into a chilled rocks glass filled with fresh ice to catch any berry seeds or thyme bits.
7. Top with a splash of chilled club soda for a little fizz.
8. Garnish with a fresh blackberry and a small thyme sprig on a pick.
Zesty and slightly floral, this gin sour has a velvety texture from the shaken egg white and a beautiful purple hue from the muddled berries. Serve it alongside a cheese board for a cozy night in, or double the batch for a small gathering—it’s a crowd-pleaser that looks as good as it tastes.
Coconut Lime Daiquiri with a Twist
Picture this: you’re dreaming of tropical vibes but stuck at home. This coconut lime daiquiri brings the beach to your blender in minutes. It’s the perfect balance of creamy, tart, and refreshing.
Ingredients
- 2 cups of ice cubes
- 1 cup of white rum
- 1/2 cup of cream of coconut
- 1/4 cup of fresh lime juice (from about 2-3 limes)
- 2 tablespoons of granulated sugar
- A splash of coconut milk
- A couple of lime wedges for garnish
Instructions
- Add 2 cups of ice cubes to your blender.
- Pour in 1 cup of white rum directly over the ice.
- Measure and add 1/2 cup of cream of coconut to the blender.
- Squeeze 1/4 cup of fresh lime juice into a separate bowl first to catch any seeds.
- Tip: Roll limes firmly on the counter before juicing to get more juice from each fruit.
- Pour the strained lime juice into the blender with the other ingredients.
- Add 2 tablespoons of granulated sugar to balance the tartness.
- Finish with a splash of coconut milk for extra creaminess.
- Secure the blender lid tightly and blend on high speed for 30-45 seconds until completely smooth.
- Tip: Listen for the sound to change from crunching to a consistent whirring to know it’s fully blended.
- Check consistency by pausing the blender and looking for no ice chunks remaining.
- Pour immediately into chilled glasses to prevent melting.
- Tip: Run a lime wedge around the glass rims before pouring for a professional touch.
- Garnish each glass with a couple of fresh lime wedges on the rim.
Mmm, you’ll love the silky texture that coats your tongue with each sip. The coconut makes it creamy while the lime zing keeps it bright and not too sweet. Try serving it with a sprinkle of toasted coconut flakes on top for extra crunch, or pair it with spicy tacos to balance the heat.
Passionfruit Mojito with White Rum
Haven’t you been craving something tropical that takes you straight to a beach vacation? This passionfruit mojito is your ticket to paradise in a glass. It’s the perfect balance of sweet, tart, and refreshing that’ll make any day feel special.
Ingredients
– A handful of fresh mint leaves
– A couple of juicy limes
– 2 tablespoons of simple syrup
– 1/4 cup of passionfruit pulp
– A good glug of white rum (about 2 ounces)
– A generous splash of club soda
– Plenty of ice cubes
Instructions
1. Place 8-10 fresh mint leaves in the bottom of a tall glass.
2. Cut one lime into quarters and squeeze the juice directly into the glass with the mint.
3. Add 2 tablespoons of simple syrup to the mint and lime mixture.
4. Use a muddler to gently press and twist the mint leaves for about 15 seconds—just enough to release the oils without tearing them to bits.
5. Pour in 1/4 cup of passionfruit pulp, making sure to scrape all that tropical goodness from the measuring cup.
6. Add 2 ounces of white rum—this is where the party starts!
7. Fill the glass about three-quarters full with ice cubes, packing them in tightly.
8. Top everything off with a generous splash of club soda, leaving about half an inch of space at the top.
9. Take a long spoon and stir everything together for a good 20 seconds until the glass feels frosty and the colors blend beautifully.
10. Garnish with a sprig of fresh mint and a thin lime wheel on the rim.
Seriously, that first sip is pure magic—the passionfruit adds this incredible tropical sweetness that plays perfectly with the zesty lime and cooling mint. Try serving it with a colorful paper umbrella and extra passionfruit seeds floating on top for that authentic tiki bar vibe. The fizzy bubbles from the club soda make it incredibly refreshing, while the rum gives it just enough kick to unwind after a long day.
Elderflower Prosecco Spritz
Maybe you’re looking for that perfect celebratory drink that feels fancy but comes together in minutes. Mixing elderflower and Prosecco creates a light, floral spritz that’s perfect for brunch or just because. You’ll love how effortlessly elegant this cocktail tastes.
Ingredients
– 1 bottle of chilled Prosecco
– 1/2 cup of elderflower liqueur
– A splash of club soda
– A couple of fresh mint sprigs
– 1/2 cup of frozen raspberries
– Ice cubes
Instructions
1. Fill a large wine glass or coupe with ice cubes until it’s about halfway full.
2. Pour 1/2 cup of elderflower liqueur directly over the ice.
3. Slowly add chilled Prosecco until the glass is about 3/4 full—this prevents overflowing when you add other ingredients.
4. Tip: Gently stir with a long spoon to combine the liqueur and Prosecco without losing too much carbonation.
5. Top with a splash of club soda for extra fizz.
6. Drop 1/2 cup of frozen raspberries into the drink; they’ll chill it further and add a pop of color as they thaw slightly.
7. Garnish with a couple of fresh mint sprigs by lightly clapping them between your palms to release their aroma before placing them on top.
8. Tip: Serve immediately to enjoy the bubbles at their peak, and use frozen raspberries instead of fresh to keep the drink cold without diluting it with more ice.
9. Tip: If you prefer a sweeter drink, add an extra tablespoon of elderflower liqueur, but taste it first as Prosecco can vary in sweetness.
Gently effervescent and subtly sweet, this spritz has a floral aroma from the elderflower that pairs beautifully with the tart burst of raspberries. For a creative twist, serve it in mason jars with striped paper straws for a picnic-ready vibe, or float edible flowers on top for an Instagram-worthy touch.
Smoky Mezcal Paloma with Grapefruit
A smoky, citrusy cocktail that’s perfect for sipping on a warm afternoon or kicking off a festive gathering. You’ll love how the mezcal’s earthy notes play off the bright grapefruit, and it comes together in just minutes. Honestly, it’s the kind of drink that makes any day feel a little more special.
Ingredients
– 2 ounces of smoky mezcal
– 3 ounces of fresh grapefruit juice
– A splash of lime juice (about 1/2 ounce)
– A couple of ounces of grapefruit soda or club soda
– A pinch of salt
– Ice cubes
– A grapefruit wedge or slice for garnish
Instructions
1. Fill a highball glass completely with ice cubes to keep your drink chilled from the first sip.
2. Pour 2 ounces of smoky mezcal directly over the ice.
3. Squeeze 3 ounces of fresh grapefruit juice into the glass—using fresh juice makes all the difference for that vibrant flavor.
4. Add a splash of lime juice (about 1/2 ounce) to balance the sweetness with a bit of tang.
5. Sprinkle in a pinch of salt to enhance the citrus notes and round out the drink.
6. Top it off with a couple of ounces of grapefruit soda or club soda, pouring slowly to avoid overflowing.
7. Stir everything gently with a long spoon to mix the flavors without losing the bubbles.
8. Garnish with a grapefruit wedge or slice on the rim for a fresh, inviting look.
Vibrant and effervescent, this paloma has a smooth, smoky kick from the mezcal that’s perfectly balanced by the tart grapefruit. Serve it over more ice with a salted rim for extra zing, or pair it with spicy snacks to let the flavors pop even more.
Raspberry Rosemary Gin Smash
Brace yourself for a cocktail that’s about to become your new favorite. This raspberry rosemary gin smash is the perfect balance of sweet, herbal, and refreshing—ideal for when you want something fancy but don’t feel like putting in much effort. You’ll be sipping this beauty in just a few minutes.
Ingredients
– 2 ounces of your favorite gin
– 3/4 ounce of fresh lime juice
– 1/2 ounce of simple syrup
– a handful of fresh raspberries (about 1/4 cup)
– a couple of fresh rosemary sprigs
– a splash of club soda
– plenty of ice cubes
Instructions
1. Place 6-8 fresh raspberries and one 3-inch rosemary sprig in your cocktail shaker.
2. Muddle firmly for about 15 seconds until the raspberries are completely crushed and the rosemary releases its fragrance.
3. Add 2 ounces of gin to the shaker.
4. Pour in 3/4 ounce of freshly squeezed lime juice.
5. Measure and add 1/2 ounce of simple syrup.
6. Fill the shaker about two-thirds full with ice cubes.
7. Secure the lid tightly and shake vigorously for 12-15 seconds until the shaker feels frosty cold.
8. Fill a rocks glass completely with fresh ice cubes.
9. Double strain the cocktail through a fine mesh strainer into your prepared glass to catch all the raspberry seeds and rosemary bits.
10. Top with a splash of club soda (about 1-2 ounces).
11. Gently stir once with a bar spoon to combine.
12. Garnish with a fresh rosemary sprig and a couple of whole raspberries on a skewer.
Muddle through the week with this vibrant cocktail in hand. The texture is wonderfully smooth with just the right amount of fizz from the club soda, while the flavor hits you with bright berry sweetness followed by that earthy rosemary finish. Try serving it alongside some sharp cheese and crackers for an impromptu happy hour, or double the batch and serve in a pitcher when friends stop by unexpectedly.
Pomegranate Ginger Whiskey Sour
Mmm, you know those cozy evenings when you want something special but don’t feel like making a complicated cocktail? This pomegranate ginger whiskey sour is your new go-to—it’s got that perfect balance of sweet, tart, and spicy that just hits different. Seriously, it’s the kind of drink that makes any night feel a little more festive.
Ingredients
– 2 ounces of your favorite whiskey
– 1 ounce of fresh lemon juice
– ¾ ounce of pomegranate juice
– ½ ounce of ginger syrup (or make your own with fresh ginger!)
– 1 egg white (optional, but gives it that lovely froth)
– A couple of ice cubes
– A splash of club soda
– A thin slice of lemon and a few pomegranate seeds for garnish
Instructions
1. Add the whiskey, fresh lemon juice, pomegranate juice, ginger syrup, and egg white (if using) to a cocktail shaker.
2. Secure the lid tightly on the shaker—this is crucial to avoid spills when shaking.
3. Shake the mixture vigorously without ice for about 15 seconds to emulsify the egg white and create a frothy texture.
4. Open the shaker and fill it about two-thirds full with ice cubes.
5. Shake again for another 15–20 seconds until the outside of the shaker feels very cold to the touch.
6. Strain the cocktail into a rocks glass filled with fresh ice, leaving any ice from the shaker behind.
7. Top with a splash of club soda for a bit of fizz.
8. Garnish with a thin lemon slice and a sprinkle of pomegranate seeds on top.
Velvety smooth with a vibrant pink hue, this cocktail has a frothy top that gives way to the spicy kick of ginger and the tart sweetness of pomegranate. Serve it alongside some spiced nuts or dark chocolate for a cozy pairing, or double the batch for a small gathering—it’s just as good shared as it is savored solo.
Vanilla Espresso Martini with Kahlúa
Just when you thought your coffee routine couldn’t get any better, let me introduce you to the cocktail that’ll become your new happy hour favorite. This vanilla espresso martini with Kahlúa combines everything you love about coffee with just the right amount of sweetness and kick—perfect for winding down after a long day or kicking off a weekend celebration.
Ingredients
– 2 shots of freshly brewed espresso (about 2 ounces each)
– 2 ounces of vanilla vodka
– 1 ounce of Kahlúa
– ½ ounce of simple syrup
– A big handful of ice cubes
– 3 coffee beans for garnish
Instructions
1. Brew 2 shots of fresh espresso using your espresso machine and let it cool to room temperature for about 10 minutes—this prevents the ice from melting too quickly later.
2. Fill a cocktail shaker about halfway with a big handful of ice cubes.
3. Pour the cooled espresso, vanilla vodka, Kahlúa, and simple syrup into the shaker.
4. Secure the lid tightly on your shaker—tip: place the smaller part on top if using a Boston shaker for a better seal.
5. Shake vigorously for 15-20 seconds until the outside of the shaker feels very cold to the touch.
6. Strain the mixture through a fine mesh strainer into a chilled martini glass to catch any small ice chips.
7. Gently drop 3 coffee beans on top of the foam as garnish—they’ll float beautifully on the surface.
8. Serve immediately while the drink is still frosty and the foam is thick. Keep this beauty chilled from first sip to last with its velvety foam topping that holds those coffee beans perfectly. The rich espresso and vanilla notes mingle with Kahlúa’s sweet coffee liqueur warmth, making it ideal for serving alongside dark chocolate truffles or as a sophisticated dessert replacement.
Blood Orange Aperol Spritz
Sipping on this vibrant Blood Orange Aperol Spritz feels like catching the last golden hour of a perfect summer day. You get that bittersweet Aperol kick balanced by fresh citrus, and it’s ridiculously easy to throw together for a happy hour that actually feels special. Honestly, it’s the kind of drink that makes any Tuesday feel like a celebration.
Ingredients
– 2 blood oranges
– 3 ounces of Aperol
– 4 ounces of Prosecco, chilled
– A splash of soda water
– A big handful of ice cubes
– A couple of fresh rosemary sprigs for garnish
Instructions
1. Cut one blood orange in half and juice it thoroughly into a measuring cup—you’ll want about 2 ounces of fresh juice.
2. Slice the remaining blood orange into thin rounds, about ¼-inch thick, for garnish.
3. Fill a large wine glass to the top with a big handful of ice cubes.
4. Pour the 2 ounces of fresh blood orange juice directly over the ice.
5. Add 3 ounces of Aperol to the glass—it’ll create a beautiful sunset-like gradient with the juice.
6. Slowly top with 4 ounces of chilled Prosecco to preserve the bubbles; pouring down the side of the glass helps prevent it from going flat.
7. Add a splash of soda water for a little extra fizz and to lighten the drink.
8. Gently stir everything together with a long spoon just once or twice to mix without losing carbonation.
9. Garnish by floating a blood orange slice on top and tucking a fresh rosemary sprig alongside it—lightly clap the rosemary between your palms before adding to release its aromatic oils.
10. Serve immediately while the drink is still frosty and bubbly. The bittersweet orange flavor shines through with a refreshing, slightly herbal finish from the rosemary. For a fun twist, rim the glass with sugar or serve it alongside salty snacks like olives or Parmesan crisps to balance the citrus.
Honeydew Melon Vodka Collins
Kicking back with a refreshing cocktail is one of summer’s simple pleasures. You’ll love this honeydew melon vodka collins—it’s crisp, slightly sweet, and perfect for sipping on a warm afternoon. Let’s mix one up!
Ingredients
– 2 ounces of vodka
– 1 cup of fresh honeydew melon chunks
– 1 ounce of fresh lime juice
– 1/2 ounce of simple syrup
– A splash of club soda
– A couple of ice cubes
– A lime wheel for garnish
Instructions
1. Cut a small honeydew melon in half and scoop out the seeds with a spoon.
2. Use a sharp knife to carefully remove the rind from one half of the melon.
3. Chop the peeled melon into 1-inch chunks until you have 1 cup total.
4. Place the melon chunks in a blender and blend on high speed for about 30 seconds until completely smooth.
5. Pour the melon puree through a fine-mesh strainer into a bowl to remove any pulp, pressing with a spoon to extract all the juice.
6. Fill a cocktail shaker halfway with ice cubes.
7. Measure and add 2 ounces of vodka to the shaker.
8. Pour in 1 ounce of fresh lime juice—tip: roll the lime on the counter first to get more juice!
9. Add 1/2 ounce of simple syrup and 2 ounces of the strained honeydew juice.
10. Secure the shaker lid tightly and shake vigorously for 15 seconds until the outside feels frosty.
11. Fill a tall Collins glass with fresh ice cubes.
12. Strain the shaken mixture into the prepared glass.
13. Top with a splash of club soda, pouring slowly down the side to preserve the bubbles.
14. Garnish with a thin lime wheel placed on the rim of the glass.
You’ll notice the drink has a lovely pale green hue and a silky texture that’s not too thick. The honeydew melon brings a subtle sweetness that balances perfectly with the tart lime and bubbly soda. Try serving it with a sprig of fresh mint or alongside grilled shrimp skewers for a complete summer vibe.
Spiced Pear Bourbon Old Fashioned
Perfect for those crisp autumn evenings when you want something a little special. This spiced pear bourbon old fashioned brings all the cozy vibes with minimal effort. You’re going to love how the warm spices play with the sweet pear.
Ingredients
- 2 ripe pears, peeled and chopped
- 1/2 cup of water
- 1/4 cup of brown sugar
- 2 cinnamon sticks
- 3 whole cloves
- 2 ounces of bourbon
- 1 teaspoon of maple syrup
- 2 dashes of aromatic bitters
- A big ice cube
- An orange peel for garnish
Instructions
- Combine the chopped pears, water, brown sugar, cinnamon sticks, and cloves in a small saucepan over medium heat.
- Bring the mixture to a gentle simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally, until the pears are very soft and easily mashed with a fork. Tip: Don’t rush this step—slow cooking helps the pears release their natural sweetness.
- Remove the saucepan from heat and use a potato masher to thoroughly mash the pears into a chunky sauce.
- Strain the pear mixture through a fine-mesh sieve into a bowl, pressing with a spoon to extract all the liquid; discard the solids.
- Let the spiced pear syrup cool completely to room temperature, about 20 minutes. Tip: Cooling prevents the ice from melting too quickly in your drink.
- Add 1 1/2 ounces of the cooled pear syrup to a rocks glass (save any extra in a jar in the fridge for up to a week).
- Pour in the bourbon, maple syrup, and bitters.
- Stir vigorously with a bar spoon for about 30 seconds until everything is well combined and slightly chilled.
- Add the big ice cube to the glass. Tip: A single large ice cube melts slower, keeping your drink perfectly diluted without getting watery.
- Express the orange peel over the drink by holding it skin-side down and squeezing to release the oils, then drop it in as garnish.
Here’s what you get: a velvety, aromatic cocktail with the gentle heat of bourbon softened by that spiced pear sweetness. Try serving it alongside a sharp cheese board to really make those flavors pop, or simply enjoy it fireside for the ultimate cozy moment.
Cucumber Mint Gin and Tonic
Whew, after a long day, nothing hits the spot quite like a crisp, refreshing cocktail. This cucumber mint gin and tonic is my go-to for instant relaxation. It’s so simple to whip up and feels fancy without any fuss.
Ingredients
– 2 ounces of your favorite gin
– 4 ounces of tonic water
– 4 thin slices of cucumber
– A small handful of fresh mint leaves (about 8–10)
– A generous squeeze of fresh lime juice (from half a lime)
– A big handful of ice cubes
Instructions
1. Place the cucumber slices and mint leaves into a sturdy glass or cocktail shaker.
2. Gently muddle the cucumber and mint for about 15 seconds, just until the cucumber releases its juice and the mint becomes fragrant—don’t over-muddle or the mint can turn bitter.
3. Add the gin and fresh lime juice to the glass or shaker.
4. Fill the glass with a big handful of ice cubes.
5. Pour the tonic water over the ice.
6. Stir everything together gently for 10–15 seconds to combine without losing the tonic’s bubbles.
7. Strain the cocktail into a fresh highball glass filled with new ice if you prefer a cleaner drink, or just enjoy it as is.
You’ll love the crisp, cool texture and the way the cucumber and mint mellow out the gin’s botanicals. For a fun twist, try serving it with an extra cucumber ribbon garnish or pair it with spicy snacks to balance the refreshment.
Cherry Amaretto Sour with Egg White Foam
Kick back and get ready for the most luxurious cocktail you can make at home. You’re going to love this Cherry Amaretto Sour with its dreamy foam top—it’s like dessert in a glass but so refreshing.
Ingredients
– 2 ounces of amaretto
– 1 ounce of fresh lemon juice
– 1 ounce of simple syrup
– A big handful of frozen cherries (about ½ cup)
– 1 fresh egg white
– A couple of ice cubes
– A splash of Angostura bitters for garnish
Instructions
1. Add the frozen cherries, amaretto, fresh lemon juice, and simple syrup to your cocktail shaker.
2. Muddle the cherries thoroughly until they’re completely broken down and juicy.
3. Pour the fresh egg white into the shaker—don’t worry, it’s safe and makes the foam incredible.
4. Secure the lid tightly and shake vigorously for 15 seconds to start foaming the egg white.
5. Add a couple of ice cubes to the shaker.
6. Shake again for another 20 seconds until the outside of the shaker feels very cold.
7. Strain the cocktail into a chilled rocks glass, leaving the cherry pulp behind.
8. Let the drink sit for 30 seconds to let the foam rise and settle beautifully.
9. Garnish with a splash of Angostura bitters swirled on top of the foam.
You’ll get this velvety foam that’s both light and rich, with the almond sweetness balancing the tart cherry perfectly. Try serving it with a dark chocolate square on the side for an extra indulgent touch—it’s a showstopper that’s surprisingly easy to master.
Summary
Ready to beat the heat? These 20 refreshing mixed drinks are perfect for your summer gatherings. We hope you find some new favorites to share with friends and family! Don’t forget to leave a comment telling us which recipe you loved most, and pin this article to your Pinterest boards to save these delicious ideas for later.
