When the temperature rises you need to keep your cool. Wether manning the grill, lounging by the pool or relaxing watching some fireworks, these drinks will help you keep your cool.
The Mixed-Up Monkey
– Currently touring with the Monkey Mixer
1.5 parts Monkey Shoulder
.75 part mint simple syrup
.5 part fresh lemon juice
3 parts soda
Fill a high ball glass with ice and add Monkey Shoulder, syrup, and lemon juice. Top with soda, stir, and lift a few times ensuring ingredients are well-mixed. Garnish with mint.
½ part Montelobos Mezcal
½ part Ancho Reyes Chile Liqueur
3 parts grapefruit soda
Squeeze of lime
Using a lime wedge, wet the rim of the glass and salt half of the rim.
Add ice, Ancho Reyes, Montelobos, and grapefruit soda.
Squeeze wedge of lime and discard.
Garnish with a thin grapefruit wheel
Blood & Bouji by Ryan Hall
2 Liters of Reyka Vodka
750ml Fino Sherry
1.5 Quarts Fresh Lemon Juice
1.5 Quarts Cane Syrup 2:1 Ratio
2 Quarts Fresh Blood Orange Juice
Garnish: Dehydrated Blood Orange
Method: Combine all ingredients into frozen machine.
Sailor Jerry Lemonade
2 parts Sailor Jerry Spiced Rum
Top with lemonade
Mixed Berry Sangria (created by Vance Henderson, Drambuie Ambassador)
3 parts Drambuie
1 part Triple sec
1 Cup White Wine (Chardonnay is perfect)
1 part OJ
1 part Fresh Lime Juice
1 part Honey
2 cups Frozen Berries
10 Dashes Cherry Bitters
Method: Add all Ingredients to a Blender and blend until smooth. Garnish with skewered berries with basil sprig.
Flor de Caña Ultimate Mojito
2 parts Flor de Caña 7
1/2 part lime juice
1/3 part superfine sugar
3 leaves mint
Method: Muddle lime juice with sugar in a Collins glass. Add mint leaves and muddle again. Fill glass 2/3 full with crushed ice and add rum. Top off with a champagne float. Garnish with sprig of mint.
2 parts Reyka Vodka
2 parts Pineapple juice
1 part Lime juice
4 parts Top Ginger beer
Garnish: Pineapple slice
3 parts Homemade Melon Milk
0.5 part Ancho Verde
0.75 part Hendrick’s Gin
Method: Combine ingredients and shake well
Strain over fresh ice in a wine glass
Garnish with pineapple mint and serve with a straw