I love experimenting with different variations of margaritas, because the possibilities are so endless! For this spicy strawberry riff, I used orgeat (instead of a traditional agave) syrup, which gave it this incredible creaminess and nuttiness.
Read MoreThis blue coconut mai tai is a little far from the authentic original, but I can’t pass up an opportunity to use blue curaçao in a tasteful way 😉 the color is seriously next level, and the fact that it tastes better than it looks is a bonus!
Read MoreIf there’s one cocktail you should have under your belt, it’s the frozen margarita! Whenever I make frozen margaritas in a pitcher if I’m hosting guests, I just multiply a single recipe by however many margs I’m making.
Read MoreThis drink is smokey from the mezcal, but balanced out beautifully by the natural sweetness in the bell pepper. You get a little tang from the red wine syrup and then a BANG from the spicy bitters. I’ll be drinking this all summer long — I’m obsessed!
Read MorePepper thinks you should try this cocktail with limoncello 🍋 It’s so refreshing on a hot summer day!
Read MoreIt’s no secret that mango margaritas are a fan favorite, so let’s make one that’s frozen and spicy (which I will be drinking all summer) — this is your sign not to skip out on the good tequila. This makes 2 large drinks or 4 smaller drinks.
Read MoreThis cocktail was fully inspired by Leslie Kirchhoff and all the work she does with Disco Cubes & Disco Inferno! Definitely give her a follow if you haven’t already — her content is what cocktail dreams are made of.
Read MoreI bought too much basil so be prepared for lots of basil content! But in all seriousness, we all know how much I love Negronis, so this warm-weather, strawberry basil riff on the all time classic is so appropriate for the 60° weather.
Read MoreI don’t know about you, but I’m ready for summer and warm weather vibes! We’re going back to basics with a classic Mai Tai. There seems to be a little bit of controversy as to where the Mai Tai originated — Victor J. Bergeron claimed to have invented the Mai Tai in 1944 at his restaurant, Trader Vic's, but Trader Vic’s forerunner Donn Beach claimed to have created it back in the 30s. It wasn’t until the late 1950s that it became extremely popular in Hawaii as the “top tourist tantalizer.”
Read MoreIn the summertime, limoncello is always the answer. Whether you’re up for making your own or buying a bottle from the store, this limoncello spritz will hit the spot.
Read MoreIf you’re on the fence about matcha, and you don’t understand the hype around it, this cocktail will definitely get you on the right side of the fence ;)
Read MoreIf you’re looking for a refreshing Summer sip and you want to use that bottle of Sauvignon Blanc you opened yesterday, this is the one.
Read MoreIf you ever get the chance to visit the infamous Dante here in New York City, DO IT! Opened in 1915, it’s a staple serving up delicious cocktails. Go for the Margarita Royale, stay for the martinis.
Read MoreThis is your sign to use the single grapefruit that’s been sitting in your fridge. It’s waiting for it’s big break — and this is it. There’s something about a pungent bourbon sour when the weather begins to feel warm again.
Read MoreCalling all crushed ice lovers: this mint blackberry smash is calling your name. The bittersweet taste of Montenegro has notes of orange a distinct rose petal finish, pairing well with the freshness of the mint and tartness of the blackberries.
Read MoreStrawberries and basil are simply begging to be together at all times. Throw some bourbon in the mix, and you have the perfect happy hour, pre-dinner, summer cocktail. This is what you want to be sipping while you hang out on the back porch with friends or family while you watch the sunset.
Read MoreThis riff on a gimlet is so unbelievably delicious, especially with the addition of Lillet Blanc (an aromatized wine). Because Lillet is fortified with a blend of citrus liqueurs, it pairs beautifully with fresh lemon juice, while the nuttiness of the orgeat smooths it out.
Read MoreIf this cocktail isn’t the epitome of warm weather, I don’t know what is. There’s nothing better than the perfect watermelon — one that’s perfectly sweet and juicy. If you find one during the in-season months, and you’re up for the task, it’s the perfect opportunity to make watermelon ice cubes to accompany your daiquiri.
Read More
