This Cocktail Is So Refreshing, It’s Made To Be Sipped In The Desert Heat
Your new summer go-to.
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’s signature cocktail, Chablé Julep, requires mixing a half ounce agave syrup and two ounces Tequila Chable Cristalino and lime juice each in a shaker with ice. Pour into a highball glass; top with soda water. Finish with hibiscus sugar, a mix of 100 grams sugar and 250 grams dehydrated hibiscus ground separately.
Courtesy of Chable Maroma
The Getaway from
is made to keep you cool in the desert heat. Combine one and a half ounces tequila blanco, three-quarter ounces guava puree and lime juice each, and two dashes plum bitters and
each in a shaker. Shake and strain, then top with soda water and garnish with lime peel and
Courtesy of W Scottsdale
Dirty Old Bob from
uses one shot
Jack Daniel’s Old No. 7
, two ounces pineapple juice, one tablespoon plus two teaspoons Tetiaroa honey, one teaspoon lime juice and egg white each, three dashes
, and five fresh mint leaves. Shake with ice, double strain, then dry shake. Pour in an old-fashioned half full of ice.
Courtesy of The Brando
To make Island of Spice from
, soak 40 milliliters cacao nibs in
overnight; strain. Add to shaker with 20 milliliters of heavy whipping cream and 10 milliliters of ginger syrup. Shake until chilled. Fine strain into a digestive glass. Grate nutmeg and chocolate for garnish.
Courtesy of Silversands Grenada
The Duchess Sour from
Matild Palace, a Luxury Collection Hotel, Budapest
is a more polished, creamier rendition of the New York Sour. It includes 40 milliliters
and lactose-free milk each, 20 milliliters lemon juice and Pinot Noir each, and 10 milliliters rich simple syrup served on an ice block.
Courtesy of Matild Palace, a Luxury Collection Hotel, Budapest
Passionfruit Mojito, muddle mint, orange, and lime in a glass. Add the pulp of a passionfruit, 60 milliliters local
, and a splash of sugar syrup and mix. Pour ingredients into a fresh glass, add lots of crushed ice, and top with soda water. Garnish with mint.
Courtesy of North Island
To make the Almost Pearadise by Glenfiddich Ambassador Kevin Canchola, combine one part
, lime juice, and pear liqueur each in a cocktail shaker. Shake, then strain into a glass of your choosing.
Courtesy of Glenfiddich
For the Strawberry Daiquiri, “but #makeitmonkey” by Anna Mains, Monkey Shoulder Brand Ambassador, start by muddling one or two strawberries in a shaker. Add ice, two parts
, and three-quarter parts simple syrup and lime juice each. Shake, and double strain into coupe.
Courtesy of Monkey Shoulder
To create the Downy by Jeremy Le Blanche for
Chanson Le Salon
, blend 1.8 ounces peach purée and
Vermut Lustau Rosé
each, four ounces Spumante Prosecco, 0.1 ounce rose drops, and a half ounce simple syrup. Serve in a collins glass and garnish with seasonal flower petals.
Courtesy of Chanson Le Salon
For the Blackberry Bite from
, combine one and a half ounces
Bombay Bramble Blackberry & Raspberry
, one ounce
Edinburgh Rhubarb & Ginger
and honey syrup each, a half ounce lemon juice, and three dashes rhubarb bitters in a shaker with ice. Shake, then pour over ice in a collins glass.
Courtesy of Watermark Bar
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