Searching for summer drink formulas? Look no further… Mobile Bartenders Network has gathered some of our top picks right here!
Cucumber-Lemonade Mocktail:
Press the cucumber cut against within a chilled highball glass and include ice. In a mixed drink shaker, jumble the slashed dill, agave syrup, lemon and lime juices and 1 tablespoon of water until the syrup is broken up. Include ice, then include the cucumber squeeze and shake well. Strain into the readied glass and blend in the club pop. Trim with the dill sprig.
Apricot Sun Tea:
Steep 4 packs orange pekoe tea in 4 cups icy water in a sunny spot for a few hours. Mix in 2 cups apricot nectar, 1/4 cup basic syrup (see No. 17), the juice of 1 lemon, 1 teaspoon vanilla concentrate and 1 cup new mint; chill.
Cherry Cooler:
Purée 1/2 pound pitted cherries, 1/2 cup sugar and 1 cup hardy hibiscus tea. Serve over ice and garnish with cherries.
Purpose Spritzer:
Combine 1 basil leaf, 6 mint leaves, 2 lemon turns, 1 orange wedge, 1/4 cup diced cucumber and 1/2 ounces orange alcohol in a shaker with ice; shake. Fill a glass and top with shimmering purpose.
PB Frappe:
Purée 1/4 cup nutty spread with 1 cup milk. Empty some chocolate syrup into a glass; top with the nutty spread milk. Gradually include seltzer and mix.
Honeydew Ice:
Purée 1 cup each solidified honeydew melon and solidified diced cucumber with the juice of 1 lime and some sugar.
Lavender-Peach Cooler:
Make a large portion of a group of basic syrup (see No. 17), including 1/4 cup dried lavender to the hot syrup; let cool. Purée 1/some the syrup with 1½ pounds peaches and 1 cup water; strain. Mix in lemon squeeze and serve on the stones.
Vietnamese Iced Coffee:
Pour 3 tablespoons sweetened consolidated milk over ice; mix in 1 cup cooled solid espresso.
Watermelon-Coconut Cooler:
Blend 8 cups solidified cubed watermelon with 8 ounces lemon vodka, 7 ounces straightforward syrup (see No. 17) and a 17.5-ounce can coconut juice. Present with watermelon wedges.
Go-To Margarita:
Shake 3 ounces tequila, 2 ounces lime juice, 1 ounce basic syrup (see No. 17) and ice in a shaker. Strain into an ice-filled glass.
Russian Cherry Soda:
Bring 1 cup water, 1 cup sugar and 1 cup set fruits to a bubble and cook until syrupy; blend into seltzer.
Peach-Ginger Iced Tea:
Mash 6 canned peach parts with 1/some the juice, 1/3 cup sugar and 1 tablespoon ground ginger in a pitcher. Include ice and 6 cups icy English breakfast tea.
Pineapple Rummy:
Fill a glass halfway with shining juice and ice. Include a fix of dim rum and a couple pineapple lumps.
Accord Cow:
Scoop some vanilla dessert into a glass. Blend a balance of accord grape juice and lemon-lime pop, then gradually pour over the dessert.
Agua Fresca:
Purée 2 unpeeled cucumbers, the juice of 2 limes, 3 tablespoons sugar, 1 cup water and 1/4 serrano pepper; strain. Serve over ice.
Melon Sangria:
Mix 1 bottle white wine, 1/2 cup green melon alcohol, the juice of 3 limes and 1/4 cup sugar in a pitcher; chill. Trim with melon balls.
Bluetini Drizzle:
2 teaspoons blue curaçao into a chilled martini glass; include 2 dashes orange sharp flavoring. Shake a dose of blueberry vodka with ice in a shaker, then strain into the glass; trim with blueberries.
Caramel-Java Freeze:
Purée 1/2 mug coffee, 1/2 cup milk, 2 tablespoons every caramel sauce and sugar and 1 cup pulverized ice. Fill 2 glasses; top with whipped cream and caramel.
Genuine Man’s Margarita:
Salt the edge of a lager mug; load with ice. Include Mexican lager, a crush of lime squeeze, a sprinkle of tequila and hot sauce to taste.
Boozy Cherry Pop:
Pour 2 ounces every cherry syrup and gin over ice; include a sprinkle of seltzer. Skim a layer of red wine on top by pouring over the back of a spoon; trim with a maraschino cherry.
Cucumber Water:
Combine 1 gallon ice water, 1 cut lemon and 1/2 cut cucumber; chill.
Rosemary Gin and Tonic:
Mash a lime wedge with 4 cucumber cuts in a glass. Include 2 ounces gin, a sprig of rosemary and some ice; top with tonic.