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2010 Summer Drink Recipes
2010 is the first year Bar None is publishing Summer recipes on a feature page like this. We hope that Canada Day, the 4th of July and just the general greatness of summer is fantastic for you. Below are some wonderful punches, co*cktails and cold drinks for you to enjoy.
Xante Lennart
Pour over ice in a highball glass and top with Sprite or 7-Up. Squeeze a lime wedge and drop into the glass. |
Cardamom and Pop Punch Created by Phil Ward
Dissolve the sugar cubes in 1 oz. of soda water (this generally involves muddling to help process). Muddle the cardamom pods with the sugar cubes. After the sugar cubes and cloves are muddled/dissolved, add the rest of the ingredients one at a time and stir as added. Add ice once all of the ingredients have been added and stirred. Stir the punch until it is chilled. Strain the punch into a glass or punch bowl, depending on the size of the portion, top with 2 oz. club soda and garnish with lime wheels. |
Lucid French Pear
Mix in a highball glass. Garnish with sliced cucumber (optional. |
Moscow Mule
Pour Russian Standard vodka over ice in a chilled mug or Collins glass.Add ginger beer and stir gently. Garnish with a squeezed wedge of lime. |
The Worker's Punch Created by Gabe Orta (The Florida Room) and Elad Zvi(W, Living Room) of Bar Lab
Shake with ice and strain into a co*cktail glass. Garnish with an orange peel. |
Bacardi Mojito Chiller
Place the mint leaves in a blender and chop, add the lime juice, sugar and rum, blend together. Pour into shot drink glasses. Place in freezer for 40 minutes; insert wooden sticks and freeze for another 4 - 6 hours. |
Bacardi Berry Daiquiri Chiller
- 1/2 Cup BACARDI Superior Rum
- 1 Cup Frozen Berry Mix
- 1/2 Cup Sugar
- 1 Tbsp. Fresh Lime Juice
Combine all the ingredients in a blender. Blend and pour into shot drink glasses. Place in freezer for 30 minutes; insert wooden sticks and freeze for another 3 - 5 hours.
Bacardi Pina Colada Chiller
- 6 Tbsp. BACARDI Select Rum
- 4 oz. Pineapple Juice
- 1/3 Cup Cream of Coconut
Combine all the ingredients in a blender. Blend and pour into shot drink glasses. Place in freezer for 30 minutes; insert wooden sticks and freeze for another 3 - 5 hours.
Crack of Dawn co*cktail created by Jonathan Pogash, The co*cktail Guru
Add all ingredients to a co*cktail shaker with ice and shake well. Strain into a chilled co*cktail glass. **Honey syrup: equal parts honey dissolved in warm water. |
The Gold Rush
Shake with ice and strain into a martini glass. Garnish with a cherry. |
The 1776 Sipper
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The Sparkler
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Rocket's Red Glare
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Asian Uncle Sam
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Put some fireworks into your 4th of July with these co*cktails for fun with family and friends. It all begins with some Cajun Thunder and Pomegranate Sparklers and ends with everyone around the Bon Fire. | |
Cajun Thunder
Method: Shake and Strain | |
Chambord Pomegranate Sparkler
Shake all ingredients but champagne with ice and strain into flute glass. Top with champagne. Garnish with a lemon twist. | |
Bon Fire
Eat the toasted marshmallow and chase with (un-chilled) shot. |
Gran Summer Day
Fill a co*cktail shaker with ice and add all of the ingredients. Shake well (10 sec) and strain into a chilled martini glass. | |
Gran Sierpe Punch
Fill a co*cktail shaker with ice. Add all of the ingredients, and shake well (10 sec). Strain into an ice-filled rocks glass and garnish with lemon wheel. |
The Haamonii Tart Sour
Muddle lemon and fruit. Add simple syrup and Haamonii Shochu. Shake with ice. Rim martini glass with cinnamon sugar. Pour over strainer into rimmed martini glass. |
Forget the Beer! Summertime Barbecues Call For Fresh Fruity co*cktails Statistics show that each year 90% of American families attend at least one BBQ party during the summer. The BBQ season officially kicks off on Memorial Day, but it is the Fourth of July that sees the most grills fired up for the entire year with 86% of the gas grills in the nation seeing action that day. That is a heck of a lot of hamburgers, hot dogs and ribs you are going to need to wash down. This year, instead of defaulting to the old standby beer, add a splash of color and a burst of fresh fruity taste to your BBQ libations with some refreshing and easy to make co*cktails. SKYY Vodka's award winning line of all natural SKYY Infusions can easily become the centerpiece of your BBQ or poolside party. One way to bring your guests together is with a do-it-yourself co*cktail bar featuring the SKYY Starlight, a fun, adult rendition of the icy cool snow cone. Your guests may also want to beat the heat with something that's equally as bold and refreshing like the favorably tart SKYY Summer Palmer - an jazzy update to the classic Arnold Palmer - or relax before dinner with a more subtle co*cktail like the Passion-Politan or the Sweet Lyee Ginger, which features the recently launched SKYY Infusions Ginger. No matter what the occasion, these summer offerings will both impress and satisfy anything one may crave on a hot summer day. | |
SKYY Starlight - Created by Adam Wilson, Beretta, San Francisco
Muddle all ingredients except hibiscus/cranberry juice in bottom of tall rocks glass. Add half a glass of crushed ice and stir well. Add more crushed ice until tightly packed just over the rim of the glass, and pour hibiscus or cranberry juice over top. Garnish with sprig of fresh mint and serve with a straw. | |
Passion-Politan -Created by Alex Straus, Suite 700 at the Hotel Shangri-La, Los Angeles
Combine all ingredients except champagne/sparkling wine in a co*cktail shaker with ice. Shake vigorously and add sparkling wine, stir and strain into a martini glass. Float the rose petal on top of the co*cktail for garnish. | |
SKYY Summer Palmer - Kathy Casey, Kathy Casey Food Studios
Combine SKYY Infusions Citrus, triple sec, unsweetened iced tea, lemon juice and ice into a co*cktail shaker. Shake vigorously and strain into a martini glass with sugar rim as garnish. | |
Sweet-Lyee Ginger - Created by Alex Straus, Suite 700 at the Hotel Shangri-La, Los Angeles
Muddle 3 of the mint leaves in a co*cktail shaker to release oils. Add the rest of the ingredients to the shaker with ice and shake vigorously. Strain into a co*cktail glass and garnish with remaining large mint leaf. *To make lychee puree, purchase a can of lychees in light syrup and blend well. |
Almost everyone remembers cooling down in the summer heat with the Slurpee or the Icee. Those may have been the good ol' days, but our predilections have matured since - time to chill with a sexier, more sophisticated, and more tempting bevy of ice-blended drinks. As the nights heat up this year, prove your party-throwing prowess with a sexy soiree thrown right at home. The margarita is always a hit, but expand your horizons and earn points for ingenuity with these ice-cold summer libations. Since your friends bring all the heat, focus on keeping the temperature down with frosty, easy-to-make co*cktails. Straight from the get-go, greet guests with an explosive and icy treat from X-Rated Fusion Liqueur. It's always been great on its own, but when blended with ice and a few easy-to-find ingredients, X-Rated Fusion Liqueur co*cktails are undeniable showstoppers - perfect for this bash and the next. X-Rated Fusion Liqueur is a sensuous blend of smooth, French vodka mingling with blood orange, mango and passion fruit, ideal for quenching your summertime thirst. June, July, and August are the perfect months to experience this sensual blend in a sensational blended co*cktail. The long-awaited heat should be enjoyed in style, and the sun is best enjoyed with X-Rated Fusion Liqueur with ice - blended and cubed. It's the perfect accessory to toast with under the scorching summer sun! | |
Blood Orange Freeze
Blend ingredients in a blender with ice. Garnish with a slice of blood orange. Created by Dave Grimes at the Mattison Park in Asbury Park, New Jersey | |
Racer X
Blend all ingredients with ice in a blender. Garnish with slices of cucumber. Created by Kevin Baker at the Isla Cantina in West Hollywood, California | |
Rosarita
Blend ingredients in a blender with ice. Garnish with slice of lime and lemon. Created by John Coyne at the Pub 17 in Ramsey, New Jersey | |
Pink Pineapple
Blend all ingredients with ice in a blender for 20 seconds. Garnish with pineapple slice. Created by Barbi Caruso at Luau in Beverly Hills, California | |
Smooth Fusion
Blend in a blender and pour into wine glass and rim with pink sugar (dip glass rim in grenadine and then rim granulated sugar). Place a strawberry on the rim of the glass and serve. Created by Derwayne Chesterman in San Diego, California | |
VolcaniX Blend the following ingredients:
In a frozen Hurricane glass, pour a dash of the blended ingredients into the bottom of the glass and then add an ounce of X-Rated Fusion. Pour more of the blended co*cktail to halfway up the glass and add another ounce of X Rated Fusion. Top off the glass with the rest of the blended co*cktail. The effect should be a swirl of pink throughout the glass. Created by Derwayne Chesterman in San Diego, California |
The Fourth of July for many people conjures images of parades, barbecues, flags, and most of all, fireworks. The origins of today's grand Fourth of July firework displays are often accredited to Thomas Jefferson's practice of evening "illuminations," encouraging American's to place lit candles in street-side windows at night to promote patriotism and unity. The "rockets red glare" didn't come until much later in 1814 when Francis Scott Key penned what was to become our national anthem.
However, it was another founding father who really knew how to set the celebratory mood of many of today's Fourth of July festivities. On the fourth of July 1778, George Washington celebrated with his troops in the field by offering them a double ration of liquor.
In the spirit of George Washington, we recommend you present a “double rationâ€