Restaurant-submitted summer drink recipes

Enjoy some of your favorite sips from home with these summer drink recipes, submitted by readers and restaurants from Austin and beyond.

Three colorful cups topped with pansies sit on the outdoor table at Aba.

One of Aba’s signature “Groupies,” this cocktail serves up to five people.

Photo courtesy of Aba

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.

Pro-tip: You can make each of these drinks a mocktail with this zero-proof gin, tequila, mezcal, and prosecco.

“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.

A peach bellini in a flute glass sits on a tile table.

This two-ingredient drink is the perfect sip for a hot summer day.

Photo courtesy Camp Lucy

Peach Bellini

From Tillie’s at Camp Lucy restaurant manager Angelo Amabile

  • .5 oz. peach purée
  • Prosecco
  • 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.

The Quechua cocktail sits on a plank with dehydrated fruit on the beach.

Enjoy this cocktail with a little bit of your favorite Mexican spices lining the rim.

Photo courtesy Grand Solmar Land’s End

Quechua cocktail

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.

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