During increasingly balmy days and sultry nights, there’s nothing like a perfect cocktail to kick in some real summer vibes. Moving beyond the iconic Aperol Spritz, 2023 presents an opportunity to discover something new.
Admit it: You love an Aperol Spritz. We all do. As the summer heat soars, we’re all drawn to that iconic orange hue, signaling a refreshing pause, a moment of respite under the sun. But while the Aperol Spritz has proudly reigned as the poster child of summer refreshments the past few years, the world of mixology is vast and ever-evolving.
With each summer, innovative bartenders create new beverages, and this year is no exception. So although we might sneak in an Aperol Spritz or two still, it’s time to switch things up and try something new. Luckily, there are plenty of delicious and refreshing summer drinks out there to choose from. Whether you’re seeking the fruity whimsy of a tropical drink, the effervescent charm of a bubbly mixture, or the sharp tang of a citrus blend, top bartenders from some of our favorite summer destinations around the world (think: Italy, Bahamas, Malibu) share their summer drink recommendations.
The Garden Breeze
The Chedi Andermatt, Switzerland
The Garden Breeze is the first sign of summer in the Alps and this signature summer cocktail was created through The Chedi Andermatt’s new herb garden “The Botanicum” featuring a variety of homegrown herbs.
PrintGarden Breeze
The Garden Breeze is the first sign of summer in the Alps and this signature summer cocktail was created through The Chedi Andermatt’s new herb garden “The Botanicum” featuring a variety of homegrown herbs.
Ingredients
- 300ml of Jameson BlackBarrel
- 10g of fresh picked sage from The Botanicum
- A dash of Pine Honey
- 25g of fresh lemon balm
- 20ml of fresh lime juice
- 200ml of water
- 30ml of simply syrup
- 5g of lecithin
Instructions
- Steam bath the Jameson BlackBarrel and fresh picked sage at 45 degrees for 3p minutes.
- Blend the Lemon Balm together with water and simple syrup and lime juice and strain it.
A Day in Provence
While the Aperol Spritz is undoubtedly the quintessential classic summer aperitif , “A Day in Provence” with its refreshing and versatile character truly captures the essence of the summer season. As it is not as sweet as the Aperol spritz, it can be enjoyed all day long, and this is what makes it the perfect summer cocktail. – Director of Mixology, Salvatore Megna, The Stafford London.
PrintA Day in Provence
While the Aperol Spritz is undoubtedly the quintessential classic summer aperitif , “A Day in Provence” with its refreshing and versatile character truly captures the essence of the summer season. As it is not as sweet as the Aperol spritz, it can be enjoyed all day long, and this is what makes it the perfect summer cocktail. – Director of Mixology, Salvatore Megna, The Stafford London.
Ingredients
- 35 ml Highclere Castle gin
- 15 ml Lillet Rose’
- 5 ml Crème de Peach Liqueur
- 70 ml Rose’ wine infuse with Zalotti
- 200 ml Rose’ wine
- 2 Zalotti
- 1 gr citric acid
- 1 gr tartaric acid
- 25 ml Crème De Peach
- 20 gr sugar
Instructions
- Pour all ingredients into a mixing glass, and stir for 10 seconds
- Strain in to the bottle and use soda stream to carbonate
- Pour into a flute glass
Romeo’n Fizz
ROMEO Hotel, Italy
Romeo’n Fizz combines several sweet & sour ingredients and boasts a lower alcohol content, making it more refreshing on a hot Summer’s day.
PrintRomeo’n Fizz
Romeo’n Fizz combines several sweet & sour ingredients and boasts a lower alcohol content, making it more refreshing on a hot Summer’s day.
Ingredients
- 35 ml St Germain
- 25 ml Martini Bitter
- 1 Passion Fruit
- Club soda for topping
Instructions
- Using a cocktail shaker, combine 35 ml St Germain, 25 ml Martini Bitter, juice of 1 Passion Fruit.
- Strain into a glass
- Top off with Club soda.
The Sunflower
Jamaica Inn, Jamaica
This cocktail quite frankly rivals the Aperol spritz because of its fruity nature. The lush taste of mango pops when blended with the champagne or sparkling wine putting you in a tropical bliss. – Jason Todd, Bartender and Bars Acting Supervisor at The Jamaica Inn.
PrintThe Sunflower
This cocktail quite frankly rivals the Aperol spritz because of its fruity nature. The lush taste of mango pops when blended with the champagne or sparkling wine putting you in a tropical bliss. – Jason Todd, Bartender and Bars Acting Supervisor at The Jamaica Inn.
Ingredients
- 1/2 oz fresh mango juice
- 1/4 peach schnapps
- 1/4 freshly squeezed lime juice
- Topped with sparkling wine or champagne and or seltzer water
- Garnish with a pineapple slice
Instructions
- Add the peach schnapps, mango juice and lime juice to a shaker.
- Shake, strain, and top with champagne and garnish with a pineapple slice.
Vesper Martini
The Ocean Club, A Four Seasons Resort
Guests can enjoy one of the signature movie locales for the 2006 remake of Casino Royale, Daniel Craig’s first film in the role of 007. Cozy on up to the bar and order Bond’s favorite drink—a Vesper martini (shaken, not stirred)—from longtime Ocean Club bartender Keith Cash who watched Daniel’s martini scene unfold and has been recreating the drink ever since for guests living their best Bond life while on Paradise Island.
PrintVesper Martini
Guests can enjoy one of the signature movie locales for the 2006 remake of Casino Royale, Daniel Craig’s first film in the role of 007. Cozy on up to the bar and order Bond’s favorite drink—a Vesper martini (shaken, not stirred)—from longtime Ocean Club bartender Keith Cash who watched Daniel’s martini scene unfold and has been recreating the drink ever since for guests living their best Bond life while on Paradise Island.
Ingredients
- 1 oz Stoli Vodka
- 3 oz Gordon’s Gin
- ¼ oz Lillet Blanc
- Garnish: Lemon Twist
Instructions
- Add the gin, vodka and Lillet blanc into a cocktail shaker filled with ice.
- Shake vigorously for 20–30 seconds, until ice cold.
- Strain into a glass and enjoy
Summer in Dominicana
Eden Roc Cap Cana, Dominican Republic
The Summer in Dominicana cocktail is a refreshing and creative take on a mimosa, perfect for summer. It’s simple to make, with just 4 ingredients and the flavor combo is both surprising and delightful. It’s a perfect bubbly drink, especially for self-serve at a summer party.
PrintSummer in Dominicana
The Summer in Dominicana cocktail is a refreshing and creative take on a mimosa, perfect for summer. It’s simple to make, with just 4 ingredients and the flavor combo is both surprising and delightful. It’s a perfect bubbly drink, especially for self-serve at a summer party.
Ingredients
- Pineapple, cut in chunks or slices (need 2 slices per cocktail)
- 1/8 tsp Honey
- 8 leaves of Basil
- 4.5 oz Sparkling Wine
Instructions
- In a cocktail shaker, add ice halfway, 2 pieces of pineapple, a dash of honey, and 8 basil leaves.
- Shake vigorously to blend the flavors and chill.
- Strain into a chilled flute glass
- Finish by adding the sparkling wine until it reaches 3/4 of the glass
- Garnish with pineapple leaves on top of the glass.
Notes
Using a strainer can help prevent any fruit fiber from getting into the mixture.
If the pineapple is purchased pre-cut, you can decorate it with green basil leaves to achieve a nice color contrast!
The Endless Summer
The Surfrider, California
Inspired by the Malibu landscape and rich heritage of California surf culture, The Surfrider’s house signature drink, ‘The Endless Summer’ is named after Bruce Brown’s cult sixties surfing film and captures the spirit of Malibu in a glass. The refreshing coconut margarita is an elevated twist on the classic summer favorite, garnished with coconut flakes and a salted rim. Freshly served year-round on the Roof Deck, the tasty coconut flavor is reminiscent of summer days by the water — making it the perfect summertime cocktail.
PrintThe Endless Summer
Inspired by the Malibu landscape and rich heritage of California surf culture, The Surfrider’s house signature drink, ‘The Endless Summer’ is named after Bruce Brown’s cult sixties surfing film and captures the spirit of Malibu in a glass. The refreshing coconut margarita is an elevated twist on the classic summer favorite, garnished with coconut flakes and a salted rim. Freshly served year-round on the Roof Deck, the tasty coconut flavor is reminiscent of summer days by the water — making it the perfect summertime cocktail.
Ingredients
- 2 oz Los Sundays Coconut Tequila
- 1 oz lime juice
- 1 oz agave
- Garnish: coconut flakes, salted rocks glass
Instructions
- Mix the ingredients, shake over ice and strain in glass.
Spa Water
Stake Chophouse and Bar, California
This is a version of the water that you would get at a Spa but made into a cocktail. Every ingredient comes together to create a symphony of summertime flavors. It is beyond refreshing with not as much sugar as an Aperol Spritz.
PrintSpa Water
This is a version of the water that you would get at a Spa but made into a cocktail. Every ingredient comes together to create a symphony of summertime flavors. It is beyond refreshing with not as much sugar as an Aperol Spritz.
Ingredients
Spa Water Ingredients
- 1.5 oz Platinum 7x Vodka
- 0.5 oz Pamplemousse Rose Liquer
- 1 oz Lime
- 0.5 oz Cucumber Syrup
- Splash of Fever Tree Tonic Water.
- Garnish: Orchid, Cucumber Wheel, Mint Sprig
Cucumber Syrup Ingredients
- 1/2 Cup Sugar
- 1/2 Cup Water
- Half Of An English Cucumber
- Pinch of salt
Instructions
Cucumber Syrup Instructions
- Cut a cucumber in half and peel one half. Put the other unpeeled half in the refrigerator, this can be used as cocktail garnishes.
- Cut the peeled half into ½ inch segments. Set aside.
- Add sugar, pinch of salt, and water to a small saucepan and stir on medium heat until the sugar has fully dissolved.
- Add cucumber slices, reduce heat to low, and cook for 2 minutes.
- Remove from heat and let sit for 10 minutes to continue to soak.
- Strain through a fine mesh strainer into a glass jar or bottle to remove cucumber.
- Store in the refrigerator for about a week.
Spa Water Instructions
- Mix the ingredients using a shaker and strain into preferred glass.
- Garnish: Orchid, Cucumber Wheel or Mint Sprig
Notes
- Note: You can press the cucumbers while straining for extra cucumber flavour but this may result in your syrup becoming cloudy.
Watermelon Mezcalita
Ría at The Ritz-Carlton Naples, Tiburón
This Mezcalita is sweet and slightly smokey with a kick of spice. It’s a fun mezcal cocktail made with fresh watermelon juice and a salty, citrus, and mildly spicy rim. It’s also an the ideal way to stay cool in Naples, Tiburón, Florida.
PrintWatermelon Mezcalita
This Mezcalita is sweet and slightly smokey with a kick of spice. It’s a fun mezcal cocktail made with fresh watermelon juice and a salty, citrus, and mildly spicy rim. It’s also an the ideal way to stay cool in Naples, Florida.
Ingredients
- 1oz Del MAguey Vida Mezcal
- .50 oz Patron Silver Tequila
- .50oz Cointreau
- .75oz Fresh Lime Juice
- 1.25oz Fresh Watermelon Juice
- Garnish with Watermelon Triangle and Tajin
Instructions
- Add all the ingredients in a shaker.
- Shake vigorously for 10 seconds.
- Pour over ice and garnish with a Watermelon Triangle with Tajin.
Lake Velvet
Grand Hotel Tremezzo, Italy
Inspired by fragrances of the lake, the “Lake Velvet” is a unique combination of a premium small-batch dry gin distilled from certified organic wheat, lemon juice and other refreshing ingredients. It is the ultimate summer cocktail for sipping poolside or to enjoy a perfect sunset on Lake Como!
PrintLake Velvet
Inspired by fragrances of the lake, the “Lake Velvet” is a unique combination of a premium small-batch dry gin distilled from certified organic wheat, lemon juice and other refreshing ingredients. It is the ultimate summer cocktail for sipping poolside or to enjoy a perfect sunset on Lake Como!
Ingredients
- GHT Gin: 50ml
- 20 ml Lemon Juice Fresh
- 20 ml Sage Syrup
- 30 ml Egg white
- 6/8 Fresh blueberries
- 1 Sage leaf
Instructions
- Pour the ingredients into the shaker except the egg white.
- Add blueberries and muddle them with muddler.
- Then add egg white.
- Shake vigorously and apply the double strain technique.
- Pour in a cocktail cup.
- Decorate with a leaf of sage and blueberries.
