Do you want something unusual? Invite a cheerful company to the dacha and have a cocktail party on a hot afternoon!

"Bloody" cocktail

1 liter lemonade

1 liter of cranberry juice (fruit drink)

Juice of 3 limes (or lemons)

How to make a "Bloody" cocktail :

• Mix all ingredients.
• Cool the cocktail.
• The "bloody" cocktail is ready.

Non-alcoholic "Champagne" for friends

Juice of 6 lemons

75 g sugar

2 red apples

2 liters of cold apple juice

1 liter of cold carbonated mineral water

Mint leaves

How to make non-alcoholic "Champagne" for friends :

• Dissolve sugar in lemon juice, gradually heating on low heat. Refrigerate.
• Core the apples and cut into small pieces.
• Mix water, syrup and juice, add mint and apples.
• Chill, serve over ice.
• Non-alcoholic "Champagne" for friends is ready.

Bon Appetit!

Berry "country" smoothie

150 g of a mix of any berries (strawberries, raspberries, blackberries, blueberries, etc.)

1 small ripe banana

1/2 liter apple juice or sparkling mineral water

How to make a summer berry smoothie :

• Grind berries and banana in a bender until smooth, add juice or mineral water.
• Pour into glasses, add a little honey and berries.
• The berry "country" smoothie is ready.

Classic lemonade

1 liter of cold water

100 g sugar

3 lemons, coarsely chopped

How to make classic lemonade :

• Put lemon slices, sugar in a blender and add about 100 g of water. Mix.
• Strain the mixture, squeeze out the juice. Add the remaining water to the jug, add ice and lemon or lime slices.
• The classic lemonade is ready.

Evening "chocolate"

100 chocolate pieces, chopped into pieces

600 ml milk

150 ml cream

How to make an evening chocolate :

• Place the chocolate in a small saucepan, pour in the milk and cream. While stirring, bring to a boil over low heat.
• Refrigerate. Serve sprinkled with grated chocolate. You can add a few cherries for garnish.
• The evening chocolate is ready.

Bon Appetit!

Strawberry Fizz with Sorbet

What you need (for 2 servings) :

5 strawberries (chopped)

100 ml tonic

2 scoops of berry ice cream (sorbet)

How to make strawberry fizz with sorbet :

• Place the chopped strawberries on the bottom of two glasses. Place sorbet ball on the berries.
• Top up the tonic almost to the edges of the glasses.
• Serve garnished with whole strawberries.
• Strawberry fizz with sorbet is ready.

Bon Appetit!

Cocktail "Sparkling Sunset"

Soda or tonic

1 layer:

200 g raspberries

3 teaspoons powdered brown sugar

1/2 lemon juice

2nd layer:

4 peaches

Juice of 1 lemon

How to make a Sparkling Sunset cocktail :

• Fruit and berry puree can be prepared in advance: shelf life in the refrigerator is 2 days.
• Grind raspberries, sugar and lemon juice in a processor, rub through a sieve to get rid of the seeds.
• Peel the peaches, remove the seeds and rub in the processor with lemon juice.
• Before serving the cocktail, carefully pour the raspberry layer into the glass, then the peach layer, add soda or tonic to the edge.
• The sparkling sunset cocktail is ready.

Bon Appetit!

You probably remember the parties from American films: loud music, a crowd of people and mysterious cocktails in colorful glasses. In the 21st century, there is no place for beer and other commonplace alcoholic drinks. No beach party, picnic or birthday party in the summer is complete without bright, cool and refreshing cocktails.

We offer 25 recipes for summer cocktails with which you will pleasantly surprise and delight your guests during a hot party.

ALCOHOLIC COCKTAILS

1. Elderberry lemonade

Ingredients:

10 l of water
30-50 elderflower brushes (black)
1 kg sugar
3 lemons
juice of 1 fresh lemon
a bottle of chilled sparkling wine (champagne)

Cooking method:

1. Black elderberry flowers and lemons, cut into slices, put in a non-metallic dish and fill with water. We leave it for 24 hours so that the liquid is infused.
2. Strain through the sated water and discard the cake. Add lemon juice and sugar. Stir until sugar dissolves and leave for another 24 hours.
3. Pour into bottles and leave for 3 weeks to form carbon dioxide in the lemonade in the form of sparkling bubbles. In order not to wait several weeks, pour the chilled drink into glasses and add a little champagne. Serve to guests with a slice of lemon or ice.

2. Strawberry margarita

Ingredients:

50 ml silver tequila
30 ml orange liqueur
40 g lime
100 g strawberries
2 g granulated sugar
160 g ice

Cooking method:

1. Dip the rims of the glass in liqueur and then in sugar to get a thin border.
2. Pour 6 strawberries into a blender, fill with tequila and orange liqueur. Squeeze out the juice of half a lime, throw in some ice and beat thoroughly so that there are no large pieces left.
3. Pour the drink into a glass and decorate with one ripe strawberry. Serve chilled.

3. Cava Sangria

Ingredients:

8 large mint leaves
1 bottle of sparkling wine, chilled
3/4 cup white grape juice, chilled
1/2 cup fresh strawberries, chopped
1/4 cup orange liqueur
ice cubes

Cooking method:

1. Rub the mint leaves against the sides of a large jug with a wooden spoon to release the aromas.
2. Pour sparkling wine into a jug and mix with grape juice, strawberry pieces and orange liqueur.
3. Top with ice cubes and serve immediately to the guests.

4. Raspberry beer cocktail

Ingredients:

3/4 cup frozen or fresh raspberries
3 1/2 bottles of chilled beer
12 ounce lemon concentrate
1/2 cup vodka
wedges of lemon or lime
ice cubes

Cooking method:

1. Grind raspberries in a blender or simply crush with a spoon, and then mix with beer.
2. Mix vodka with lemonade concentrate in a separate container. We put everything together just before serving. Until this time, the mixture can be stored in the refrigerator for 3 days. Throw in ice cubes and decorate with lemon or lime wedges.

5. Cocktail "South Breeze"

Ingredients:

40 ml bourbon
25 ml apricot liqueur
40 g lemon
sprig of mint
20 g dried apricots
10 g dried dates
crushed ice

Cooking method:

1. Put 1 dried dates and 1 dried apricots on the bottom of each glass. Then, fill them with crushed ice to the very top.
2. Pour apricot liqueur, bourbon into a shaker or a jar with a tight lid and squeeze a quarter of a lemon. Fill a shaker with ice and beat thoroughly.
3. Pour the cocktail into glasses, decorate with dried apricots and mint leaves.

6. Blackberry cocktail

Ingredients:

a couple of fresh mint sprigs
12 thin cucumber slices
200-300 g fresh blackberries
3/4 cup freshly squeezed lime juice (about 3 limes)
8-12 teaspoons of sugar
1 cup and 2 tablespoons Gin
1 cup cold soda
crushed ice

Cooking method:

1. Place mint sprigs, cucumber, blackberries, lime juice and sugar in a large jug. Gently squeeze the mint leaves, cucumber and blackberries against the sides of the jug with a wooden spoon to release the aromas.
2. Add gin and soda to the jug. Mix thoroughly.
3. Serve the cocktail with ice cubes.

7. Peach sangria

Ingredients:

2 bottles of dry white wine
4 tbsp. l Cointreau peach liqueur
250 ml peach vodka
4 tbsp. l. Sahara
2 cinnamon sticks
2 limes, cut into wedges
2 oranges, sliced
500 ml sparkling water

Cooking method:

1. In a large jug or other container, mix wine, liqueur, vodka, sugar, cinnamon sticks, lime and orange wedges. Mix thoroughly until the sugar is completely dissolved.
2. We put in a cold place for several hours so that the cocktail is infused.
3. Before serving, add sparkling water and ice cubes. Decorate with a slice of lime or orange if desired.

8. Melon cocktail

Ingredients:

2 large melon wedges
50 g ice cream
100 ml white wine

Cooking method:

Peel and seed the melon, cut into small pieces and beat in a blender with wine and ice cream. Serve chilled or with ice cubes. You can decorate the glass with a small piece of ripe melon.

9. Watermelon and mint margarita

Ingredients:

4 cups pitted watermelon, chopped
1/2 cup tequila
1/4 cup sugar
1 tablespoon grated lime peel
1/4 cup freshly squeezed lime juice (about 3 limes)
2 tablespoons chopped fresh mint leaves

Cooking method:

1. Watermelon, cut into pieces, place in the freezer for 4 hours.
2. Lubricate the rim of the glass with lime juice and dip in sugar to create a thin rim.
3. Place frozen watermelon, tequila, sugar, lime peel and juice, mint leaves in a blender and beat thoroughly.
4. Gently pour into glasses and serve chilled.

10. Pink lemonade

Ingredients:

60 ml lemonade (any, even light color)
30 ml rose liqueur (in the original recipe, X-Rated Fusion Liqueur)
30 ml vodka
ice
citrus slices

Cooking method:

Throw a few ice cubes into a large glass. Then pour lemonade, pink liqueur, vodka and mix thoroughly. Top with a slice of orange, lemon or lime if desired.

11. Margarita with frozen cranberries

Ingredients:

50 ml tequila,
15 ml Triple Sec (orange peel liqueur)
25 ml cranberry juice
25 ml apple juice
1/4 orange juice
1 tbsp. l. salt
1 tbsp. l. Sahara
zest of one orange
ice

Cooking method:

1. Mix ice, tequila, orange liqueur, cranberry juice, orange juice in a shaker or a jar with a tight lid.
2. Dip the rim of the glass into the liqueur, and then into the mixture of salt, sugar and orange zest to create a thin rim.
3. Carefully pour the cocktail into a glass and serve.

12. Sweet tea with soda

Ingredients:

2 cups cranberry juice
1 glass of vodka
1/2 cup freshly squeezed lemon juice
ice Cube
1 non-alcoholic lemon drink (carbonated)

Cooking method:

1. Mix cranberry juice, vodka and lemon juice in a large jug.
2. Add ice cubes and soft lemon drink. Mix gently and serve immediately.

13. Cocktail "Grapefruit sparkler"

Ingredients:

80 g grapefruit juice
50 g cranberry juice
50 g gin
Campari
mineral sparkling water
lime juice
lime wedges for garnish
salt

Cooking method:

1. Lubricate the rim of the glass with grapefruit juice and dip it in salt.
2. Fill glasses with ice cubes.
3. Fill a cocktail shaker or jar with a tight lid halfway with ice. Add grapefruit and cranberry juice, gin, some Campari and squeeze out the lime juice. Cover and shake vigorously for about 30 seconds.
4. Strain through a strainer, if necessary, and pour into glasses. Add a little mineral water on top. Decorate with mint or lime wedge if desired.

14. Cocktail "Berry Bliss"

Ingredients:

45 ml Midori melon liqueur
30 ml vanilla vodka
15 ml raspberry tincture
2-3 tablespoons pineapple juice
2-3 tablespoons of sparkling water
a couple of strawberries
ice cubes

Cooking method:

1. Place 7 ice cubes in the bottom of a large jug or punch bowl.
2. Add liqueur, vodka and raspberry liqueur according to the recipe. Add pineapple juice and soda to taste, but not less than one splash.
3. Gently mix all ingredients and pour into tall glasses. Decorate the top with strawberries or other fruits, if desired.

15. Blackberry Pisco Sours

50 ml pisco
1 ml Angostura Beater
15 ml sugar syrup
half an egg
75 g lemon
ice cubes

Cooking method:
1. Pour 1/2 egg white, sugar syrup and pisco into a shaker or a jar with a tight lid. Squeeze out half a lemon, fill a shaker with ice cubes and beat thoroughly until frothy.
2. Pour the cocktail into a chilled glass and decorate with a few drops of angostura.

For those who prefer to celebrate the holidays soberly.

Ingredients

• 100 ml pineapple juice;
• 100 ml orange juice;
• 15 ml lemon juice;
• 10 ml of grenadine syrup;
• 60 g strawberries;
• 24 g blackberries;
• 20 g raspberries;
• 10 g blueberries;
• 1 g mint;
• crushed ice.

Preparation

Place the berries in a blender. Save a few to decorate your cocktail. Whisk the berries with lemon, orange, pineapple juice and grenadine. Separately crush the ice in a blender. Pour the cocktail into a glass, leaving a few centimeters behind. Crushed ice, the remaining berries and mint, put on top.

Ingredients

• 110 ml grapefruit juice;
• 40 ml sugar syrup;
• 50 ml of espresso;
• 60 g grapefruit;
• ice cubes.

Preparation

Put the ice in a glass so that it fills it to the top. Pour in the sugar syrup and juice. Then pour in and stir gently with a long spoon. Use a slice of grapefruit for decoration.

Ingredients

• 2 cups cranberries
• 1.5 liters of boiled water;
• 1.5 tablespoons of sugar syrup;
• 3 carnations.

Preparation

Pour one glass of cranberries into a small saucepan or bowl, pour a glass of boiling water. Crush the cranberries and drain the juice, then add the remaining water, sugar syrup, and cloves. Bring to a boil. Remove from heat and cover. After 15 minutes, serve with the remaining cranberries.

Ingredients

• 100 ml pepsi;
• 60 ml orange juice;
• 30 g lemon;

Preparation

Fastest recipe: Mix soda with juice, add lemon wedges and ice.

Ingredients

• 80 ml of boiled water;
• 20 ml berry syrup;
• 50 ml of apple juice;
• 20 ml lemon juice;
• 10 g rosemary;
• 10 g blackberries.

Preparation

Mix juices, water and berries in a blender, pour into a glass and add syrup. Garnish with a rosemary sprig or fruit wedges.

Ingredients

• 100 ml sprite;
• 2-3 lemon wedges;
• 2-3 lime wedges;
• 30 ml lemon juice;
• 50 ml grapefruit juice;
• 30 ml of Blue Curacao syrup;

Preparation

Fill a glass with ice. Add lemon juice first, then grapefruit juice. Pour in the syrup and soda, then stir gently. Garnish with lemon and lime wedges.

Ingredients

• 2 oranges;
• 1 lemon;
• 1 tablespoon sugar
• 75 ml of water.

Preparation

Cut the zest from oranges and lemon, put it on low heat with sugar and water. Stir until sugar dissolves. Then remove from heat and crush the zest with a spoon. Let cool.

Separate the resulting syrup from the zest, pour over the sliced ​​oranges with lemon and leave for 2 hours. Strain the juice well before serving so that no pulp remains. Garnish with orange and lemon wedges or mint.

Ingredients

• 200 ml of grape juice;
• 200 ml sprite;
• slices of lemon, apple, plum, peach for decoration.

Preparation

Combine grape juice and soda. Put the cut into slices in portioned glasses or glasses, fill with the resulting mixture and serve.

Ingredients

• 1 banana;
• 1 slice of pineapple;
• 75 ml pineapple juice;
• 25 ml coconut milk;
• 30 ml of grenadine syrup;
• a small scoop of ice cream;
• crushed ice.

Preparation

In a blender, combine the coarsely chopped banana and pineapple. Add pineapple juice and mix again until smooth. Add a scoop of ice cream, coconut milk, and crushed ice to the mixture. Mix all ingredients again. Pour into glasses and add grenadine. You can decorate the cocktail with pineapple slices or cherries.

Ingredients

• 2 bananas;
• 8 g mint;
• 2 tablespoons of honey;
• 200 ml of water.

Preparation

Coarsely chop the bananas, mash the mint and whisk with the honey in a blender. Add water and beat again. Pour the cocktail into glasses and garnish with banana slices.

Summer has come, which means it will soon be hot. It's time to experiment with summer cocktail recipes and enjoy life. Here are 16 cocktails from the trendiest restaurants and recipes so you can make delicious refreshing drinks in the comfort of your home.

1. Greyson "s Cup at Greydon House

“A tiki cocktail in a stunning combination with classic champagne and mint, all in a pineapple-themed Elyx copper glass. What is he? Flirty, sophisticated, moderately sweet and full of amazing fruity aromas. This drink is essentially a double portion of the Absolut sensation! " - Jackson Cannon, director of Boston's Eastern Standard and Island Creek Oyster Bar

Ingredients:

• Absolut Elyx vodka - 45 ml
• Rum Clément Mahina Coconut Liqueur - 30 ml
• liqueur Giffard Banane du Brésil - 30 ml
• lime juice - 30 ml
• sugar syrup - 30 ml
• 6-8 mint leaves
• Angostura bitter - 1/4 tsp
• sparkling wine (Spanish Cava or Italian Prosecco recommended) - 120 ml

Cooking method: mix coconut, banana, lemon, sugar syrup and mint in a copper pineapple Elyx cocktail glass. Stir in slightly. Add vodka and crushed ice, use a bar spoon to hold the ice at the bottom of the glass until it is full, and add sparkling wine.

How to decorate: You can place the top of the pineapple on a cocktail glass and insert a decorative straw. Another option is to insert a straw into an open glass, placing mint leaves, orange slices, seasonal berries around and lightly sprinkle with granulated sugar.

2. Frida by Cody Goldstein at the NYLO New York City hotel bar

“This cocktail owes its creation to the great Frida Kahlo - a tribute to her Mexican heritage.” - Cody Goldstein, Bartender at Arthouse @ NYLO.

Ingredients:

• tequila - 45 ml
• pineapple juice - 30 ml
• liqueur Pimento Dram - 15 ml
• lime juice - 7.5 ml
• Ancho Reyes liqueur - 30 ml
• ginger beer - before filling the glass

Cooking method: Mix tequila, pineapple juice, lime and Pimento Dram and Ancho Reyes liqueurs in a shaker, fill the shaker halfway with ice. Mix for five seconds. Strain into a glass with ice. Top up with ginger beer.

3. Southern Bell at The J. Parker

“Our summer cocktail menu is inspired by a paradise where it's always warm and sunny. Southern Bell is also inspired by the south. Serving guests iced tea on a hot summer day is an integral part of Southern culture, and Breckenridge bourbon adds a pleasant twist to the refreshing drink. The first recipe for iced tea necessarily included lemon, so we decided to stick with tradition in this case. ”- Colin Yukins, Director of Drinks.

Ingredients:

• bourbon Breckenridge - 60 ml
• peach liqueur - 7.5 ml
• black tea syrup - 25 ml
• fresh lemon juice - 15 ml
• slice of lemon

To make black tea syrup: Mix a glass of water with a glass of sugar until it is completely dissolved over low heat. Dip four tea bags into a container and brew for five minutes, then remove. Cool and refrigerate. The syrup is stored for two weeks.

Cooking method: Mix Breckenridge bourbon with cold black tea, lemonade and peach juice in a glass. Decorate with a lemon wedge.

4. Carrot Margarita at Clever Rabbit restaurant

“This version of the classic refreshing cocktail has more summer depth - it contains sea salt, poblano pepper and carrots. This is exactly what you want to drink on a warm summer day. ”- Nick Pagor, co-owner.

Ingredients:

• tequila Piedra Azul Reposado - 45 ml
• Ancho Reyes Verde liqueur - 15 ml
• carrot juice - 30 ml
• lime juice - 15 ml
• agave syrup - 15 ml
• slice of lemon

Cooking method: Mix in a glass the Piedra Azul Reposado and Ancho Reyes Verde liqueurs, carrot juice (freshly squeezed or purchased), lime and agave syrup. Decorate with lime wedge, salt and sage leaf.

5. Lychee Martini at Graffiti Earth Restaurant

“This refreshing iced cocktail is the perfect answer to a hot summer day.” - Jehangir Meta, Owner and Chef.

Ingredients:

• 2 cups fresh or canned peeled lychees
• 1/2 cup sugar syrup, add as needed
• Chilled Martini Prosecco

Cooking method: Place lychee and syrup in a blender bowl. Mix until smooth. More syrup can be added if desired. Pour the mixture into an ice cream maker and freeze. Pour the lychee mixture equally into two glasses, add the Prosecco and serve immediately.

6. Curse of Lo Pan at Slowly Shirley Bar

“I wanted to create a complex, yet light-tasting cocktail. Plus, it should be insanely delicious, like green tea ice cream. And of course I had to pay tribute to my favorite '80s sci-fi action movie, John Carpenter's classic Big Trouble in Little China. ”- Ray Sackover, bartender.

Ingredients:

• 1 egg white
• lemon juice - 25 ml
• jasmine syrup / matcha syrup - 30 ml
• coconut mixture - 30 ml
• gin Beefeater 24 - 60 ml

To prepare coconut mixture: Three parts Coco Lopez coconut cream to one part coconut milk.

Cooking method: Shake and pour in a thin stream into a wide glass on a high stem. Decorate with orchid flower and matcha green tea powder.

7. Lushy Machine at Mother's Ruin Bar

“Lushy Machine is a fruity yet refreshing drink. Iced cocktails are often made too heavy - a simple example of how they really should be. ”- T.J. Lynch, owner.

Ingredients:

• gin Four Pillars - 45 ml
• fresh lemon juice - 25 ml
• red wine syrup - 15 ml
• 2-3 strawberries

To make red wine syrup: Boil two glasses of red wine with one glass of sugar, one clove and three cardamom pods and cook for 15-20 minutes until slightly thickened.

Cooking method: Place in a blender with two glasses of ice and grind until smooth. Decorate with a couple of drops of bitters, mint, fruit - basically anything!

8. Dove Dispatch at The Bennett

“I love this cocktail because it reminds me of blooming gardens and real farmers' markets. It has an excellent balance of fresh citrus and plant notes. ”- Megan Dorman, co-owner and director of the bar.

Ingredients:

• grapefruit juice - 30 ml
• red pepper syrup - 25 ml
• Campari bitter - 30 ml
• tequila - 45 ml

Cooking method: Mix all ingredients in a shaker cup. Pour into a glass with salt and chili powder. Add celery.

9. Daydreamer at The Standard Grill

“Summer is a wonderful time: the sun is shining brighter, the warm wind is knocking on the windows, and even our preferences in the choice of drinks are changing towards lighter aromas and ingredients. Daydreamer embodies those moments of summer vacation when we can breathe out and take ourselves less seriously, when we focus on the best aspects of life and slow down in an endless race against time. Botanist is a serious gin, but the combination with Domaine de Canton ginger liqueur emphasizes its softness, and the Cardamaro bitter makes the cocktail taste even more special. ”- Gates Otsudji, bartender.

Ingredients:

• gin Botanist - 30 ml
• Domaine de Canton ginger liqueur - 30 ml
• bitter Cardamaro - 15 ml
• clarified lemon juice - 15 ml
• pink water

Cooking method: Combine all ingredients except rose water in a shaker filled with ice. Add three drops of rose water, close the shaker and shake well. Pass through a fine filter and pour into a glass, add ice and garnish with lemon zest.

10. Forbidden Fruit at Fine & Rare

“As a child, my mom made apple soju — essentially fermented apple juice with added neutral alcohol — and infused it for several months until cooked. Dad always added it to his tea. Since we had a pomegranate and a fig tree in our house, these fruits came as an accompaniment. Along with Applejack brandy and pomegranate liqueur, I wanted to add black tea to the recipe to revive my childhood memories. Now I know what my father drank - as a child I could not try it. Legend has it that the pomegranate was actually the apple in the garden of Eden, which is why their tastes match so well. ”- Jung Kim, bartender.

Ingredients:

• brandy Laird "s Applejack - 45 ml
• tea (black tea with oregano, thyme, rosemary and orange peel) - 45 ml
• pomegranate liqueur - 25 ml
• lemon juice - 25 ml
• honey - 30 ml

Cooking method: Mix all ingredients in a shaker and pour into a tall glass with ice. Garnish with lemon and a sprig of thyme.

11.My Fellow Traveler at Seamstress Bar

“A bright refreshing cocktail with notes ginger, citrus and lemongrass. Ideally drunk on summer days - or nights. ”- Christian Orlando, bartender.

Ingredients:

• bourbon Elijah Craig - 45 ml
• ginger liqueur - 15 ml
• dry sherry - 15 ml
• lemongrass syrup - 15 ml
• lemon juice - 25 ml
• 3 drops of Dutches Colonial bitter
• some mineral water

Cooking method: Mix all ingredients except soda and shake with ice in a shaker. Strain and pour into a glass together with mineral water. Garnish with a sprig of lemongrass.

12. Monty Buck at Fort Defiance

“This drink is based on a classic tiki cocktail called Suffering Bastard, which combines whiskey, gin and ginger. The history of the creation of Suffering Bastard goes back to the Second World War, namely the Battle of El Alamein: it was won by British General Bernard Lowe “Monty” Montgomery. This drink is named after him. "- John Frizell, owner.

Ingredients:

• brandy Laird "s Applejack - 25 ml
• El Dorado 5 Years Old Rum - 25 ml
• ginger liqueur - 30 ml
• lime juice - 30 ml
• 1 drop Angostura bitter
• 2 drops of Pimento Dram liqueur (optional)
• ginger beer

Cooking method: Mix all ingredients in a shaker and pour into glasses.

13. Rhubarb Cocktail at Vernick Food & Drink

“The Vernick cocktail menu has a seasonal drinks section, which contains the best hits of the current season. One of my favorites is the Rhubarb Cocktail. Rhubarb is usually one of the first spring ingredients and always inspires me for new cocktail recipes during the warmer months. This is a classic sour cocktail sweetened with rhubarb. An excellent balance between sweet and tart taste, with subtle plant notes and a delicate vanilla aftertaste. Ideal during the summer months. ”- JB Bernstein, Director of Drinks.

Ingredients:

• gin Beefeater - 45 ml
• vanilla and rhubarb syrup - 25 ml
• fresh lime juice - 25 ml
• liqueur Contratto Aperitif (Aperol is also suitable) - 7.5 ml
• 1 egg white

To make vanilla rhubarb syrup: Cut two stalks of fresh rhubarb, add a proportionate amount of granulated sugar. Season with the skins of two limes, add one vanilla pod. Mix the ingredients well and cover. Let stand for at least 24 hours. Pass through a fine filter to remove particulate matter.

Cooking method: Mix all the ingredients in a glass, add the egg white last.

14. Roffignac Cup # 1 at Porchlight Bar

“This is a hybrid of New Orleans' favorite, the Pimm" s Cup, with the lesser-known Roffignac, a blend of whiskey and raspberry vinegar. The Porchlight version combines the refreshing and vibrant flavor of the Pimm "s Cup with the sourness of Roffignac. Fresh raspberries and dry sparkling wine complete this light summer drink. ”- Nick Bennett, Head Bartender.

Ingredients:

• gin Pimm "s No. 1 Cup - 45 ml
• pomegranate liqueur - 15 ml
• lime juice - 15 ml
• ginger syrup (a mixture of sugar with fresh ginger juice 2: 1) - 15 ml
• raspberry vinegar - 7.5 ml
• a sparkling wine

Cooking method: Pour all ingredients into a tin, except for sparkling wine, and shake well. Strain into a wine glass with ice; there should be froth on top. Decorate with cucumber slice and raspberries.

15. The Acerbic Mrs. Parker at Shanty Bar

“Great summer refreshing cocktail, such a fancy lemonade. The bright accent of Dorothy Parker gin and the gentle teasing notes of homemade grenadine beckon you to take a second sip, and then another and another. ”- Allen Katz, Co-Founder.

Prepared by Taya Aryanova

When the air temperature rises above 30 ° C, and the lemonade does not go at all, then try making delicious summer cocktails. We have collected the best recipes from the products familiar to our area, which are easy to buy at your nearest supermarket.

Lemon and peach drink

Ingredients:

• juice from two lemons;
• juice from two limes;
• thin slices (slices) of one lemon;
• one lime, also thinly sliced;
• finely chopped strawberries;
• 400 ml peach nectar;
• 400 ml lemonade;
• 0.2 liters of cold mineral water;
• mint.

Making a refreshing cocktail:

1. In a jug, combine lemon and lime juices, add chopped slices of the same products to them.
2. Then fill a third of the vessel with peach nectar and the same amount of lemonade. Then fill the remaining space with mineral water.
3. At the end, toss in the mint and strawberries. Ready!

Cocktail "Bloody"

Ingredients:

• 1 liter lemonade;
• 1 liter of cranberry juice (you can drink fruit drink);
• juice of three lemons (or limes).

Cooking instructions:

1. Combine all drinks together.
2. Refrigerate the drink before drinking.

Watermelon freshness

To prepare a refreshing summer cocktail you will need:

• 0.4 kg of watermelon;
• 100 grams of raspberries (fresh only);
• mint leaves;
• ice cubes;
• some sugar to taste.

Preparation:

1. Selecting seeds from the watermelon and peeling them, place the pulp of the berry in a blender, beat well.
2. Grind raspberries in a blender too (you can grind with watermelon).
3. Next, you need to pass the berries through cheesecloth to get only juice at the exit.
4. Add sugar and ice. Garnish a non-alcoholic cocktail with mint. The drink is ready!

Homemade Mojito

Components:

• mint;
• 0.5 Sprite;
• 1 PC. lime;
• a couple of cane sugar lumps;
• ice cubes.

Preparation:

1. Place lime, mint and sugar in the bottom of the glass.
2. Mash the ingredients with a mudler (special cocktail tool), add ice, and then pour the Sprite.
3. Stir the drink well, garnish with mint if desired.

Summer Option: Fruit Champagne

Ingredients:

• juice from six lemons;
• 75 grams of sugar;
• two red apples;
• 2 liters of chilled apple juice;
• liter of chilled mineral water;
• mint leaves.

Instructions:

1. To make a refreshing cocktail, first of all you need to combine sugar with lemon juice and put on low heat to dissolve sugar. Then cool the liquid.
2. Chop the apples, removing the seeds.
3. Combine water, juice from apples and lemon. Toss mint and chopped apples into the drink.
4. Enjoy your summer drink :)

Cucumber summer non-alcoholic cocktail

Ingredients:

• 200 ml of kefir;
• one cucumber;
• salt, dill.

Preparation:

1. Grind the cucumber with dill in a blender.
2. Pour these ingredients with cold kefir, add salt.
3. After shaking the cocktail a couple of times, you can drink it.

Mint lemonade

For cooking you will need:

• two glasses of mint;
• 400 ml of water;
• a glass of granulated sugar;
• peel of three lemons;
• ice cubes.

Preparation:

1. Combine water, sugar and lemon zest in a saucepan. Heat the mixture over low heat until the sugar dissolves.
2. After removing the future cocktail from the heat, add the mint. Leave the drink for an hour under the lid closed.
3. Strain the drink through cheesecloth or a fine strainer.
4. Add ice before serving.
5. Ready!

Strawberry refreshing lemonade recipe

Ingredients:

• 200 ml lemon juice;
• 450 g strawberries;
• liter of mineral water;
• mint;
• 100 ml of plain water;
• half a glass of sugar.

Cooking instructions:

1. First, prepare the syrup by combining water and sugar. Stir until the latter is dissolved.
2. Place strawberries and half of the syrup in a blender, beat until smooth.
3. Separately combine the lemon juice, strawberry puree, leftover syrup and soda.
4. Mix well and garnish the summer cocktail with mint. Add ice as well.

Non-alcoholic Pina Colada

Ingredients:

• minimum fat milk;
• heavy cream;
• a pineapple.

Preparation:

1. Making a cocktail is quite simple: you just need to put all the ingredients in a blender and beat.
2. Chill your summer cocktail before drinking and enjoy.

Refreshing Bounty Cocktail

Ingredients of the recipe:

• ice cream spoon;
• 2 bounty bars;
• half a glass of milk;
• four spoons of natural coffee;
• 200 grams of granulated sugar;
• 400 milliliters of water;
• chocolate.

Syrup preparation instructions:

1. Make the coffee syrup first. To do this, combine coffee with water and put on fire.
2. As soon as the drink boils, reduce the heat and steam for a couple more minutes. Then turn off the fire.
3. Pour the coffee into a separate container and leave the grounds in the old container.
4. Pour sugar separately into a thick saucepan, melt it on the stove. It is not necessary to stir.
5. Then pour the coffee into the resulting caramel. Cook the syrup over medium heat until thickened.
6. Before turning off the gas, put some syrup in a container of water. If the drop has not lost its shape, then you can proceed to the next stage of preparing a summer cocktail. Important! The syrup will thicken as it hardens, so don't overcook it. We recommend that you cook it until the entire surface is covered with bubbles.

Instructions for making a cocktail directly:

1. Place ice cream, bounty milk in a blender. Whisk well.
2. Then add the prepared coffee syrup.
3. Beat the ingredients again with a blender. If you don't have this kitchen tool, you can use a mixer or a whisk.
4. Grate a little chocolate, sprinkle it on the prepared refreshing cocktail.
5. Enjoy the unique taste!