NINE SUMMER COCKTAILS TO MAKE THIS SEASON

In a blender, blend the cucumbers, cilantro, spicy honey, lime zest, lime juice, and minced jalapeño until foamy.

Pour mixture into a fine-mesh sieve set over a large measuring cup and strain liquid from solids. Discard the solids. Reserve strained cucumber liquid until ready to serve.

When ready to serve, rim your glasses with hot honey and Tajín. Moisten the rim of a glass with honey. Sprinkle Tajín in a shallow rimmed plate, and dip the moistened rim of each glass into the seasoning to coat. Fill glasses with ice.

Working in batches, shake cucumber liquid and tequila in an ice-filled cocktail shaker. Divide among prepared rocks glasses. Set a slice or two of jalapeño directly on top of the ice in each glass as desired and serve immediately.

Stir together strawberries, peaches, mint leaves, orange liqueur, and wine in a large pitcher.

Cover and refrigerate for 3-12 hours to allow flavors to blend.

When ready to serve, add sparkling water and stir to combine.

Serve over ice and garnish with a sprig of mint.

Fill a cocktail shaker halfway with ice and add gin, lemon juice, and simple syrup.

Shake until chilled and strain into a champagne flute.

Top with champagne and garnish with a twist of lemon.

Fill a cocktail shaker halfway with ice, then add vodka, Licor 43, espresso, simple syrup, plus your egg white and salt if you choose to use them.

Shake vigorously for a full minute and strain into a martini glass.

Garnish with coffee beans.

In a small saucepan over medium heat, combine sugar, water, and ginger. Bring to a boil, stirring to dissolve sugar. Boil for six minutes, then remove from heat and let cool to room temperature.  Strain, using a small spatula to squeeze and press against ginger solids. Discard ginger.  Dice 1/4 cucumber and muddle with lime juice in the bottom of your shaker Add ice to your cocktail shaker, along with bourbon and ginger syrup. Shake until well chilled. Rim a glass with cut ginger. Strain mixture into glass and garnish with a slice of cucumber.

Add ice to a wine glass until it is nearly full.

Pour in the Aperol and Prosecco.

Top with a splash of club soda, and add the orange slice and rosemary. Enjoy!

Add sugar and water to a saucepan and bring to a boil until the sugar has completely dissolved.

Turn off the heat and set aside. Peel the lemon skin with a vegetable peeler, making sure you don’t remove the white pith, (This will make the limoncello bitter.)

Juice the 8 lemons through a sieve. Pour the sugar syrup, lemon juice, and vodka into bowl and stir to combine.

Add the lemon peel to a large pitcher (or 2 smaller ones) and pour in the limoncello mixture.

Place the limoncello in the fridge until extra cold, then serve. The limoncello will get better the longer it sits.

Start by peeling and juicing the cucumber. (Use 2 oz. of juice per serving.)

In a highball glass, Add mint leaves, lime, and sugar to a highball glass.

Muddle gently with a pestle. Add the French Rum and cucumber juice. Fill the glass with ice and top with sparkling water.

Garnish with fresh mint and enjoy with a reusable straw.

Serving tip: Thinly slice a mini cucumber and place inside the glass before adding the ice and sparkling water

Add three fresh mint leaves and two lemon slices to a shaker and muddle to release flavors and aroma. 

Add ice, lemon juice, and gin. 

Strain over ice into a tall glass and top with club soda. 

Garnish with fresh mint leaves and a lemon slice.