30 Days of Summer Drink Recipes

DAY 30

Saints and Sinners

By Ted Kilgore, Taste

• 1 1/2 oz El Dorado 5-year Rum
• 1/2 oz Caymus VS Cognac
• 1/2 oz Trader Tiki Donns Mix (available online)
• 3/4 oz lime juice
• 2 dashes Bitterman's Grapefruit Bitters
• Grapefruit twist for garnish

Shake all ingredients. Serve in a short cocktail glass with a grapefruit twist.

DAY 29

Plym and Tonic

By Jay Olson, Yia Yia's Euro Bistro

• Sliced cucumber
• 1 1/2 oz Plymouth Gin
• Tonic water
• Rosemary sprig for garnish

Line a snifter with sliced cucumber, add ice, Plymouth Gin, and tonic water. Garnish with a rosemary sprig for stirring.

DAY 28

The Brower

By Matt McMullin, Lola

This drink is one of Lola's summer Ecotinis, all named after famous environmentalists and featuring 360 Vodka, which is locally made and eco-friendly.

• 2 oz 360 Cherry Vodka
• 1 oz Red Vermouth
• 1 oz cherry liquor
• 1 oz cranberry juice

Shake all ingredients. Serve up in a martini glass.

DAY 27

Orange Hybrid

By Charlie Myers, McGurk's Public House

• 1 oz Three Olives Rangtang Vodka
• 3 oz fresh orange juice
• 12 oz Shock Top Belgian White Beer

Add ingredients to a pint glass in order of the recipe and serve.

DAY 26

Crispin's Manuscript

By Chad Michael George, DeMun Oyster Bar

• 1 1/2 oz Rye whiskey (Rittenhouse Rye)
• 3/4 oz Cherry Heering
• 1/2 oz fresh lemon juice
• 1/2 oz simple syrup
• Splash of Crispin Brut Hard Cider

Combine all ingredients and shake vigorously. Strain into a champagne flute or cocktail glass. Top with a splash of Crispin Brut Hard Cider.

DAY 25

Raspberry Basil Lemonade

By Jay Olson, Yia Yia's Euro Bistro

• Sliced Strawberries
• Basil Leaf
• 1 1/2 oz Bacardi Light
• 1/2 oz orange juice
• Homemade lemonade

Muddle sliced strawberries with one basil leaf, chiffonade cut. Add Bacardi Light and homemade lemonade. Pour over ice.

DAY 24

Bourbon Blossom

By Jamie Kilgore, Niche

• 2 oz Four Roses bourbon
• 3/4 oz St. Germain
• 1/2 oz Cointreau
• 1/2 oz orange juice
• Orange twist for garnish

Combine all ingredients in a shaker filled with ice. Shake vigorously, then strain into a chilled cocktail glass. Garnish with a flamed orange twist.

DAY 23

The Velvet Eddie: A Play on Andy Warhol's Favorite Cocktail

By Justin Cardwell, BC's Kitchen

• 7 fresh raspberries
• 3 fresh mint leaves
• 2 fresh lemon wedges
• 3 oz Dolin Blanco Sweet Vermouth
• Lemon zest for garnish

Muddle raspberries, mint, and lemon in shaker. Top with ice and vermouth. Shake to combine and chill. Double-strain into chilled martini glass. Garnish with fresh raspberry and lemon zest.

DAY 22

Charlie's Summer Shanty

By Charlie Myers, McGurk's Public House

• 1 oz Citron Vodka
• 3 oz homemade lemonade
• 12 oz Boulevard Unfiltered Wheat

Add ingredients to a pint glass in order of the recipe and serve.

DAY 21

Sticky Fingers

By Adam Frager, Pi

• 1 1/2 oz jalapeno-infused Chinaco Blanco Tequila
• 1 oz Cabana Cachaca
• 1/2 oz Domaine De Canton Ginger Liqueur
• 1/2 oz Creme de Cassis
• 3/4 oz lime juice

Shake all ingredients and strain into an ice-filled Collins glass and top with ginger beer. Garnish with a lime wheel. (To make the jalapeno-infused tequila, pour a bottle of tequila into a container with one sliced jalapeno. Let it sit for 30 minutes. Fine-strain contents back into the tequila bottle and discard the jalapeno slices.)

DAY 20

Americano Reviver

By Ted Kilgore, Taste

• 1 1/2 oz Milagro Tequila
• 3/4 oz Cocchi Americano
• 3/4 oz Domain de Canton Ginger Liqueur
• 3/4 oz lemon juice
• 2 dashes grapefruit bitters
• Lemon twist for garnish

Shake ingredients and strain into a highball filled with ice. Garnish with lemon twist.

DAY 19

The Thoreau

By Matt McMullin, Lola

This drink is one of Lola's summer Ecotinis, all named after famous environmentalists and featuring 360 Vodka, which is locally made and eco-friendly.

• 2 oz 360 Vanilla Vodka
• 1 oz Root Liquor
• Splash of cola

Shake all ingredients. Serve up in a martini glass.

DAY 18

The Mr. Smith

By Robert Griffin, The Royale

Note: This recipe was originally created in a collaboration by Tim O'Connell, Steve Smith, Jeff Smith, Matt McBride, and Butler Miller.

• 1 1/2 oz dry gin
• 1/2 oz mint simple syrup
• 1/2 oz fresh lime ice
• Ginger beer (recommended: Schlafly Osterweis)
• Lime wedge for garnish

Shake and strain dry gin, mint simple syrup, and fresh lime juice to 12-ounce, ice-filled glass. Fill with ginger beer. Garnish with lime wedge.

DAY 17

Vin'Dication

By Chad Michael George, DeMun Oyster Bar

• 2 basil leaves
• 4 red or black grapes
• 1/4 oz simple syrup
• 1/2 oz fresh lime juice
• 1 1/2 oz gin (Bombay Sapphire)
• 1/2 oz Dolin Blanc vermouth

Combine basil, grapes, simple syrup, and lime and muddle well. Add remaining ingredients and shake vigorously. Strain through a fine strainer to remove all fruit remnants into a cocktail glass.

DAY 16

Spanish Julep

By Jay Olson, Yia Yia's Euro Bistro

• Sliced Peaches
• Mint
• 4 oz Albarino wine
• Splash of Club Soda
• Mint leaf for garnish

Muddle sliced peaches with mint. Add Albarino wine and a splash of club soda. Serve over ice in a wine glass. Garnish with a mint leaf.

DAY 15

Cherry Daiquiri

By Jamie Kilgore, Niche

• 4 fresh sweet cherries
• 3/4 oz fresh lime juice
• 2 oz aged rum (such as Flor de Cana 7 Year)
• 1/2 oz Carpano Antica Formula
• 1/4 oz simple syrup
• Lime wheel for garnish

In a mixing glass, muddle the cherries and the lime juice.  Add ice and other ingredients, then shake quite vigorously. Fine-strain into a chilled cocktail glass, and garnish with a lime wheel.

DAY 14

Nouveau Mojito

By Justin Cardwell, BC's Kitchen

Note: This recipe was originally developed by Brooksey Cardwell, Justin's sister.

• 2 oz mint-infused rum
• 2 oz fresh grapefruit juice
• 1 oz mint syrup
• 1 oz club soda
• Mint sprig and fresh sugar cane for garnish

To make mint-infused rum : Take one bottle of high quality white rum and pour over 30 fresh-picked mint leaves. Add zest of one lime and leave in glass container for one week, shaking once every day. Strain and use.

To make mint syrup:  Bring one cup of sugar and one cup of water to a boil. Turn off heat and add 30 mint leaves. Let sit for 20 minutes. Either strain, or for a stronger mint flavor, blend then strain through cheese cloth. Syrup lasts two weeks in refrigerator.

Combine rum, grapefruit ice, and syrup in shaker and dry shake. Fill Collins glass with cracked ice. Pour over fresh ice & top with club soda. Garnish with mint sprig and fresh sugar cane.

DAY 13

Raspberry Collins

By Charlie Myers, McGurk's Public House

• 8 raspberries
• 2 oz Plymouth Gin
• 3/4 oz fresh-squeezed lemon juice
• 3/4 oz simple syrup
• 1 1/2 oz club soda
• Lemon for garnish

Place six raspberries into a Collins glass and gently muddle until the juice is released. Fill glass with ice, followed by Plymouth Gin, lemon juice, and simple syrup. Gently stir then top off with club soda. Garnish with a lemon and remaining raspberries.

DAY 12

Amnesia

By Adam Frager, Pi

• 1 oz Camus VS Cognac
• 1 oz El Dorado 12 Year Rum
• 1/2 oz Yellow Chartreuse
• 1/2 oz Velvet Falernum
• 1/2 oz lemon juice
• Lemon twist for garnish

Shake all ingredients and strain into a cocktail glass. Garnish with a lemon twist.

DAY 11

Word to the Wise

By Ted Kilgore, Taste

• 1 oz Old Grand-Dad 114 Bourbon
• 1/2 oz Bonal Aperitif Wine
• 1/2 oz Green Chartreuse
• 1/2 oz Maraschino Cherry Liqueur
• 1/2 oz lime juice
• Cherry for garnish

Shake ingredients and strain into a cocktail glass. Garnish with cherry.

DAY 10

The Muir

By Matt McMullin, Lola

This drink is one of Lola's summer Ecotinis, all named after famous environmentalists and featuring 360 Vodka, which is locally made and eco-friendly.

• 2 oz 360 Peach Vodka
• 1 oz Peach Schnapps
• 1 oz Peach Nectar

Shake all ingredients. Serve up in a martini glass.

DAY 09

The Subcontinental

By Robert Griffin, The Royale

Note: This drink was originally created by Tim O'Connell.

• 1 1/2 oz Bombay Sapphire
• 3/4 oz Cointreau
• 1/4 oz fresh lime juice
• Cucumber juice
• Cucumber slice for garnish

Fill 12-ounce glass with ice, add Bombay Sapphire, Cointreau, and lime juice. Fill with cucumber juice & stir. Garnish with cucumber slice.

DAY 08

Lavender 75

By Chad Michael George, DeMun Oyster Bar

• 1 1/2 oz gin (Plymouth Gin preferably)
• 3/4 oz lavender simple syrup (or regular simple syrup if you prefer)
• 1/2 oz fresh lemon juice
• Sparkling wine or champagne
• Lemon twist for garnish

Combine first three ingredients over ice and shake vigorously for 20 seconds. Strain into a champagne flute and top with sparkling wine or champagne. Garnish with a lemon twist.

DAY 07

Grapes of Wrath

By Jay Olson, Yia Yia's Euro Bistro

• 3 oz of Three Olives Grape Vodka
• 1/4 oz St. Germain
• 2 oz sparkling wine
• Frozen grapes for garnish

Shake Three Olives Grape Vodka and St. Germain. Strain into martini glass with sparkling wine in the bottom. Garnish with a skewer of frozen grapes.

DAY 06

Wishing Well

By Jamie Kilgore, Niche

• 2 oz Belvedere Pink Grapefruit Vodka
• 3/4 oz St. Germain
• 1 oz lemon juice
• 2 dashes Celery Bitters
• Ginger ale
• Lemon wedge for garnish

Combine all ingredients except ginger ale in a mixing tin filled with ice.  Shake heartily, then strain into a Collins glass filled with fresh ice. Top with ginger ale, and garnish with a lemon wedge and a straw.

DAY 05

The Porch Swing

By Justin Cardwell, BC's Kitchen

• 5 mint leaves
• 2 oz Wild Turkey 101 Bourbon
• 1 oz Velvet Falernum syrup
• 3 dashes Fee Brothers Peach Bitters
• Club Soda

In a standard highball glass or 12-ounce mason jar, muddle mint finely. Top with crushed ice. Combine bourbon, Falernum syrup, and bitters. Dry-shake and pour over ice. Top with club soda.

DAY 04

Retired Palmer

By Charlie Myers, McGurk's Public House

• 3 oz Jeremiah Weed Sweet Tea Vodka
• 1/2 oz raspberry vodka
• 2 oz homemade lemonade
• Lemon for garnish

Add all ingredients to Collins glass in order of the recipe and fill with ice. Garnish with a lemon.

DAY 03

Sun Soaked

By Adam Frager, Pi

• 5 cucumber slices
• 2 mint sprigs
• 3/4 oz simple syrup
• 1 oz Hendricks Gin
• 1/2 oz Square One Cucumber Vodka
• 1/2 oz Aperol
• 1/4 oz St. Germain
• 3/4 oz lemon juice
• 1 1/2 oz Prosecco

Muddle four slices of cucumber and two sprigs of mint with simple syrup in a mixing glass. Add gin, vodka, Aperol, St. Germain, and lemon juice.  Shake and fine strain into an ice-filled Collins glass. Top with Prosecco. Garnish with a cucumber slice.

DAY 02

Bittersweet Belini

By Ted Kilgore, Taste

• 2 ripe peach slices
• 3/4 oz Aperol
• 3/4 oz St. Germain
• 1/2 oz Domaine de Canton ginger liqueur
• 2 oz sparkling wine

Muddle peach slices.  Add Aperol, St. Germain, and ginger liqueur with ice and shake for 20 seconds. Strain into a champagne glass. Top with sparkling wine. Garnish with fresh peach slice.

DAY 01

The Cousteau

By Matt McMullin, Lola

This drink is one of Lola's summer Ecotinis, all named after famous environmentalists and featuring 360 Vodka, which is locally made and eco-friendly.

• 2 oz 360 Grape Vodka
• 1 oz crème de cassis
• 1 oz hazelnut liquor
• Crushed peanuts for garnish

Shake all ingredients. Serve up in a martini glass with a crushed peanut rim.