Somehow, some way, it became summer. We're not sure how exactly that happened (magic?) but we're not here to ask questions. Instead, we're here to bask in the glorious sunshine and enhance that very enjoyable activity with the help of some finely crafted cocktails, because that's just what you do this time of year. So we asked a few of our friends from some New York bars and restaurants to mix up the perfect summer cocktail, and to share how they did it. The rest is up to you.
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Tia Mia by Ivy Mix (Leyenda) 1 oz Appleton Reserve Rum 1 oz Del Maguey Vida Mezcal .5 oz Ogreat works toasted almond T'orgeat .5 oz Pierre Ferrand orange curacao .75 oz lime juice .25 oz simple syrup
Build in a rocks glass with crushed ice. Garnish with an orchid, mint sprig, and lime wheel.
Ginger Tonic by Michael Neff (Holiday Cocktail Lounge and Three Clubs)
1 1/2 oz. Brooklyn Gin
1/4 oz. Domaine de Canton Ginger Liqueur 1 Dash Angostura Bitters
Pour spirits and bitters over ice in a highball glass. Top with half soda water, half tonic water. Cut a long, thin twist of lemon, twist over the drink and immerse.
"This is a bright, refreshing cooler that highlights both the botanicals of the gin and adds an additional snap from the ginger," Neff says. "It's a great summer sipper that will satisfy both people who enjoy gin and tonics and those who generally reach for something else."
The 28th and Tonic by Nick Bennett (Porchlight)
1.5oz Tito’s Vodka
.5oz Tomr’s Tonic Syrup
.5oz Fresh Lemon Juice
.5oz Elderberry Syrup*
Top with Sparkling Wine
Garnish: Lemon Wheel
The 28th and Tonic was inspired by our neighbors, The High Line. Elderberries are among the edible ingredients that can be found along the line and I wanted to make use of something that could be found on my morning walks to work. And, as I take inspiration from the High Line, we like giving back to it. We will be donating 5% of our Summer Sunday sales to the Friends of the High Line.
Fujian Martini by Orson Salicetti (Lumos)
1 1/2 oz Lemongrass-infused Baijiu*
3/4 oz Domaine de Canton
1 3/4 oz Lychee juice 3/4 oz Lemon juice
Blend preserved lychees and double strain to get the lychee juice. Shake all the ingredients with ice and serve it up in a coupe glass.
*Infuse fresh lemongrass in Baijiu for 5-7 days.
Lady in Red by Shawn Chen (RedFarm)
2 oz kaffir lime powder wash-Brooklyn gin .75 oz PAMA Pomegranate Liqueur
1 Shiso leaf, smacked .75 oz lemon juice
.5 oz agave syrup
Method: Mix a bar spoon of kaffir lime powder with 2 oz Brooklyn gin. Use shaking tin. Smack 1 Shiso leaf, and add it to shaking tin with double strained kaffir lime powder and gin mixture. Add all remaining ingredients. Shake and double strain over coupe garnished with lemon twist.