The Best Summer Cocktails

By Gayot Editors

Summer is the time to concoct refreshing and thirst-quenching drinks. Whether your taste leans towards vodka, cider, gin or aperol, GAYOT’s Best Summer Cocktails are perfect for sipping poolside, serving at a barbecue or whipping up just because, you know, summer.

Of course, some hot days call for popping open one of these great summer beers, or for mixing together a Classic Cocktail instead. The choice is yours.

This fruity take on the classic Negroni cocktail is just what you need this summer.

– 1 oz. Campari
– 1 oz. gin
– 1 oz. Cinzano 1757 Sweet Vermouth
– 3/4 oz. fresh orange juice
– 1/2 oz. simple syrup
– 1 strawberry

• Add all ingredients to a blender and blend until smooth.
• Garnish with a strawberry and orange slice.

> Courtesy of Jeremy Ortel of Donna in Brooklyn, NY, U.S.A.

The Summer Kick-Off

This specialty cocktail from Monarch Rooftop & Indoor Lounge offers an escape from the hustle and bustle of Manhattan.

– 1 oz. fig vodka
– 1/2 oz. lemon juice
– 1/2 oz. simple syrup
– 1/2 oz. blue Curaçao
– splash of Prosecco

• Add ingredients to a shaker with ice
• Shake gently and strain.
• Top with a splash of Prosecco and garnish with strawberries.

> Courtesy of Monarch Rooftop Lounge, New York, NY, U.S.A.

Hinterland Punch

This floral cocktail is an upgrade from your standard punch bowl.

* 12 oz. Jägermeister
– 5 oz. grenadine
– 10 oz. ruby red grapefruit
– 20 oz. roobis tea
– 26 oz. (1 bottle) sparkling rosé
– 8 oz. strawberries
– 8 oz. raspberries

• Add edible flowers to tea and freeze in a bread pan.
• Combine other ingredients in a punch bowl.
• Add frozen tea and flowers
• Cut berries and add into punch.

> Courtesy of Josh Mazza

Aperol Peach Spritz

Get into a beach state of mind with this refresher.

– 1 oz. Aperol
– 1/2 oz. peach liqueur
– 1/2 oz. fresh lemon juice
– 1/2 oz. fresh orange juice
– Club Soda to top
– Prosecco to top

• Add ingredients to a shaker with ice.
• Shake gently
• Serve in a rocks glass over ice with Prosecco and a dash of club soda.

> Courtesy of Lucinda Sterling of Middle Branch, New York, NY, U.S.A.

Green With Envy

This tall drink of green is smooth, sweet and fresh.

– 3 oz. Chardonnay
– 4 oz. green tea
– 1 1/4 oz. cucumber syrup*
– 1/2 oz. Lillet
– 1/2 oz. lime juice
– 1 cucumber, ribboned
– 2 mint sprigs, to garnish

• Combine Chardonnay, green tea, cucumber syrup, Lillet and lime juice into a Collins glass.
• Fill with ice and garnish with a cucumber ribbon inside the glass and mint sprig on top.

* Cucumber Syrup: Juice 1 cucumber and combine 16 ounces with equal parts simple syrup.

The Director's Cut

This delightful drink is well-suited for any outdoor party.

– 3 oz. Bai Bubbles Gimbi Pink Grapefruit
– 1 oz. gin
– ice

• Add ingredients to a shaker with ice, shake gently and strain.
• Garnish with a grapefruit twist.

Stella Artois Cidre Cimosa

This sweet cimosa is all you need on a summer’s day.

-12 oz. orange juice
– 12 oz. Stella Artois Cidre

• Mix ingredients together in a large pitcher.
• Pre-chill wine glasses with ice cubes and discard the ice before pouring in the cocktail.

Suntory Whisky TOKI Highball

A favorite of whisky drinkers in Japan during the summer, the Highball cocktail is simple, refreshing and sure to impress your guests.

– Toki Whisky
– sparkling water
– ice
– lemon for garnish

*The optimal proportion for a Toki Highball is 1 part Toki to 3.5 parts sparkling water.

• Break a block of ice into roughly-hewn pieces and fill a tall glass to the brim.
• Add a measure of whisky and, using a long-handled mixing spoon.
• Stir 5 – 10 times to cool the whisky and the glass to the ideal temperature.
• Add a little more ice, once again filling the glass to the brim.
• To avoid melting the ice or bursting the bubbles, pour the chilled sparkling water in along the side of the glass or down the spoon.
• Dip the mixing spoon in and out of the drink one last time, without stirring.
• Add a twist of lemon.

> Courtesy of Suntory Whisky