We’ve been coaxing you into the garden all Spring— now with things heating up outside don’t forget to reward yourself with some serious porch time and a refreshing cocktail. We’ve been comparing notes here in the studio about our go-to summer cold beverage. Katelyn, Nicole, Kirstin and Amy shared their faves topped off with a tip. Get ready to be tempted by all of these.


Katelyn’s favorite is a “Spicy Mezcal Paloma.” Swap out the tequila for mezcal and kick it up with fresh jalapeño. The good news is that it’s a great drink to make by the pitcher. Her special tip: “If you don’t keep jalapenos on hand or want to go through the trouble of muddling, I like to add a few dashes of 18.21 Bitters Japanese Chili & Lime bitters to my Mezcal Paloma to achieve the hint of heat!”

Instructions: In the bottom of a cocktail shaker, muddle 1 to 3 thin slices of jalapeño, depending on the heat you’re after (1 will be a fun little tingle; 3 is spicy). Add 1½ ounces of mezcal, 2 ounces of fresh grapefruit juice, and ½ ounce of agave syrup. Add a dash of Angostura bitters, if you have ’em, and lots of ice. Shake that all together and double-strain (through a fine strainer) into a tall glass over fresh ice. Add 2 ounces of club soda, and garnish with a jalapeño ring.


Nicole’s favorite is The Recoil, a slightly sweet and effervescent cocktail that’s made with an interesting combination of St. Germain and ginger beer. Use your choice of bourbon in this recipe, ideal for those who are bourbon beginners that may prefer something on the sweet side. The ginger beer provides balance and plays nicely with the St. Germain. Nicole’s special tip: if you don’t have St. Germain, you can use any type of elderflower liqueur. Proceed with caution 🙂 Woah.

Instructions: 1.5 oz good quality bourbon (Angel’s Envy Bulleit, Buffalo Trace, Makers, Knob Creek, etc.) with .5 oz St. Germain elderflower liqueur and .5 oz fresh squeezed lime juice. Make sure you use ginger beer – not ginger ale. Ginger beer is spicier and drier and makes a more balanced cocktail. Fill a cocktail shaker with ice and shake the first three ingredients 20 times. Strain into a pint Mason jar filled with ice and top with the ginger beer. Garnish with a lime.


Kirstin’s FAVE is the Salty Dog. Grapefruit, vodka, and sea salt, basically grapefruit juice doctored up with booze and salt—what’s not to like? Kirstin’s special tip: Use pink Himilayan course salt to rim the glass for a pretty presentation, plus it’s a shade healthier. No guilt, right?

Instructions: 1 grapefruit slice, coarse sea salt, 1/3 cup freshly squeezed red grapefruit juice, 1 cup ice and 1 hefty shot of vodka, good quality. Pour coarse salt onto small plate. Moisten rims of 2 highball glasses with the grapefruit. Gently dip rims into salt to coat lightly. Fill glasses with ice cubes. Pour vodka over ice in each glass. Divide grapefruit juice between glasses and serve.


Amy’s FAVE is a Rosé Wine Cocktail: Inspired by the rose quartz movement and the great deals on rosé at Whole Foods, this cocktail is pretty, refreshing, and you don’t have to feel guilty about mixing it into a cocktail. Amy’s tip: “Go for a drier rosé that will balance out the simple syrup, plus I’m a big fan of Hendrick’s gin. Make enough for 2.”

Instructions: 1-2 lemon wedges, 1-2 slices of grapefruit, ice, 6oz rosé wine, 1 1/2 oz gin, 1/2 oz simple syrup, to taste. Muddle the lemon wedges and grapefruit in the bottom of a glass. Add in the ice, rosé, gin and stir well. Add in the simple syrup to your desired sweetness. Strain into a wine glass and add the muddled lemon and grapefruit. Serves 1.

Hope you enjoy our cocktail recommendations this summer. Cheers!


Thanks for the inspiration:,,,,

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