Summer cocktail recipes submitted by readers in Southern California, including Mezcalito, Pepper Daisy, and Bees Knees. (Courtesy of Rebecca Lucas, Hoda Malone, Austin Buescher, Emma Schuler, and Emily St. Martin)
Pack your swimsuit, blender and cocktail shaker.
We reached out to several California mixologists, both professional and amateur, and asked them to send us their favorite summer cocktail recipes. And they didn’t disappoint.
Whether you’re lounging poolside, hosting a dinner party, or relaxing under the stars, these refreshing summer cocktails will perfectly capture the seasonal spirit and they’re not that hard to make, either.
cheers!
Pepper Daisy
Orange liqueur and citrus are typical flavors of hot weather, making the Daisy the perfect summer drink. The habanero vodka in this drink brings a spicy note that complements the herbal and honey notes of the Strega. Austin Bucher, bar manager (aka Duke of Spirits) at Walters in Claremont
material: 2 ounces habanero vodka, 1 ounce orange liqueur, 1/4 ounce Strega liqueur, 3/4 ounce fresh lemon juice.
direction: Shake everything in a cocktail shaker with ice, pour into a coupe and garnish with a pretty flower.
Improved Sinar Spritz
As the weather starts to warm up, my entire hierarchy of desires is replaced by one desire: sitting on the patio and sipping a spritz. While there’s no amaro (an herb-flavored Italian liqueur) I can dismiss as acceptable to mix into a refreshing spritz, one of my favorites is this juice version of the Cynar Spritz. It has all the depth and richness of Cynar (a more delicate, sweet variety of artichoke amaro) and is punched up with the fruity flavor of Chinola passionfruit liqueur for a summery twist. — Emma Schuler, author and bartender at Accomplice Bar in Mar Vista, Los Angeles
material: 1.5 ounces Cynar, 0.75 ounces Tinola passion fruit liqueur, sparkling wine, soda water
direction: Fill a wine glass with ice. Stir in the cinnabar and tinola, then pour in equal parts dry sparkling wine and soda water. Garnish with grapefruit peel.
Fresh Mango Mescalito
Mangoes are at their best in the summer. This fresh, flavorful fruit is perfect for blended cocktails. Blended mezcalito is the perfect summer companion for poolside picanhas (steaks) on the smoker and friends at the backyard tiki bar. Substitute tequila for mezcal if you like. Thomas Upton, Huntington scientist, amateur mixologist, and member of Trager Nation
Ingredients for 2 cocktails: 1 fresh mango, 2 shots of mezcal, lots of orange juice, juice of 1 lime, fresh agave syrup
direction: Combine ice and all ingredients in a blender. Garnish the rims of two glasses with chamoy or tajín for a savory cocktail, or miguelito for a sweet and sour cocktail, then pour in the slushie.
Charmcraft Negroni
This bittersweet, herbal cocktail perfectly captures the duality of Gemini and pairs perfectly with the bittersweet tones of the Tarot. For some, summer days are the best thing about summer nights, but for me, there’s nothing quite like sipping a Charmcraft Negroni and drawing the Major Arcana under the stars. If you’re lucky, you might even get a visit from the High Priestess. — Manhattan Beach author Hoda Malone
Imaterial: 1 oz gin, 1 oz sweet vermouth, 1 oz Campari (I like a little more gin and a little less Campari, but everyone has their own preferences).
direction: Combine ingredients in a mixing glass and stir gently. Serve over ice and garnish with orange peel.
Old Blue Eyes
Named after Frank Sinatra, this cocktail will take you back to the top this June. Enjoy it my way with some freshly baked pizza drizzled in hot honey, or by the fire with some jukebox tunes and a cigar. Giuseppe “Joey” Mancuso, owner of Barcuso in Upland
material: 2 oz Empress Gin, 1 oz lemon juice, 1 tbsp blueberry puree, Sprite
direction: Combine ingredients in a cocktail shaker, add ice and shake. Pour drink into an ice-filled cocktail glass, top with Sprite and garnish with 2 blueberries.
Beads Needs
Beesneezes is my go-to drink in the summer. There’s a reason it’s a classic drink: it’s simple, easy to make, and as refreshing as an adult lemonade. It’s also a fun cocktail to experiment with, adding lavender or thyme to the honey syrup, or using Bärenjäger (a spicy, honey-flavored liqueur made in Germany) instead of the honey syrup. Rebecca Lucas, audiobook narrator from Pasadena and our bartender (sister)
material: 2 oz gin, 3/4 oz lemon juice, 1/2 oz honey
direction: Add ice to a cocktail shaker, combine ingredients, shake, strain into a coupe and garnish with lemon.
