We have some cocktail connoisseurs afoot.
We asked you to share some of your favorite summer drink recipes, and boy did you deliver. In honor of Drink Up Month, we’ve got three cocktail recipes to try at your next get-together or while relaxing at home.
“Locals Only” group cocktail
From Aba senior beverage manager Thomas Mizuno-Moore.
- 3 oz. lime juice
- 3 oz. Clement Mahina Coco
- 1 oz. Midori
- 3 oz. Nordes gin
- 3 oz. Loc Vecinos Mezcal
- Mango slice (one per glass)
- Edible pansy (one per glass)
Add all ingredients to a pitcher or carafe of choice. Fill each four to five cups with crushed ice. Add batched cocktail over ice, then garnish with a mango slice and edible pansy.
From Tillie’s at Camp Lucy restaurant manager Angelo Amabile
- .5 oz. peach purée
- Fruit for garnish
To prepare, add the peach puree to a champagne flute and top with prosecco. Garnish with an orange twist or fruit of your choice.
From Grand Solmar Land’s End Resort in Los Cabos, Mexico
- 2 oz tequila Cabo Unico
- 50 grams guava fruit
- 50 grams caramelized pineapple
- .5 oz citrus infusion
- .5 oz agave syrup
- Dehydrated orange slice
- Optional: your preferred Mexican spices for the rim
Crush the guava slices and place them in a shaker with ice. Add the caramelized pineapple, citrus infusion, and syrup and shake well. Spice the rim of a short old-fashioned glass, strain and add the dehydrated orange on top.