For those of us living in year-round sunshine, fresh fruit is never hard to come by. For anyone who has endured winter and its lack of colorful produce however, crafting a cocktail from fresh-picked fruit is one of summer’s tastiest offerings. Here are some of my favorite recipes this season. I realize over half of them are pink – what can I say – I’m having a very berry summer.
(warning: because many of them are on the sweeter side, summer cocktails are deceptively potent, let someone else drive or even better- enjoy a summer stroll home)

Fresh Cantaloupe Margarita (courtesy of Rx Restaurant)

served on the rocks.

Cantaloupe Margarita

1.5 ounces Cazadores tequila

2 ounces cantaloupe puree 

.5 ounce simpe syrup

pinch of fresh shiso leaves

2 ounces fresh lime juice

 

Muddle cantaloupe pureé, simple syrup, shiso leaves and lime juice. Add tequila and shake with ice. Strain and pour over fresh ice in a salt rimmed Margarita glass or low ball and serve.

 

 

Old Cuban (courtesy of Ian Murray, Manna restaurant)
served on the rocks.

1 oz Black Strap Rum

1 oz Aged White Rum

4 dashes Angostura Bitters

.5 oz fresh lime juice

.5 oz simple syrup

3-4 mint leaves

splash of Champagne

Muddle bitters, lime juice, simple syrup and mint together. Add rum and shake with ice. Strain into Cocktail glass or Champagne coupe and top off with Champagne. Garnish with mint sprig or lemon rind and serve.

2 oz Eagle Rare 10 Year (or bourbon of choice)
1 oz of Sweet Vermouth
.5 oz local honey syrup (1:1 honey:boiled water)
4 local basil leaves
.5 oz fresh lemon juice

Muddle honey, basil and lemon juice. Add bourbon and vermouth shake over ice. Strain over fresh ice in an Old Fashioned glass or small low ball, garnish with lemon rind and serve.

The Love Unit (courtesy of Hyde Kitchen + Cocktails)
served up.

1 oz Vodka
1 oz Vanilla Vodka
.5 oz freshly squeezed lime juice
.5 oz freshly squeezed grapefruit juice
.75 oz freshly extracted red bell pepper juice
.75 oz simple syrup
4 local basil leaves

Muddle juices, simple syrup and basil. Add vodkas and shake over ice. Strain and pour into Cocktail glass or Champagne coupe, garnish with lemon zest or basil and serve.

Raspberry Maple Sour (courtesy of Hyde Kitchen + Cocktails)

Raspberry Maple Sour

2 oz Vodka
.5 oz freshly squeezed lemon juice
.75 oz light maple syrup
7 raspberries
2 drops lemon oil

Muddle raspberries, maple syrup, lemon juice and lemon oil. Add vodka and shake over ice. Strain over fresh ice in Old Fashioned glass or low ball and serve.♥

You can read my interview with Manna bar manager Ian Murray here.     

Margarita images appear courtesy of Bonnie Jean Photo.