Cocktails come in many different forms. Some are considered to be classics while most are relatively new recipes. Summer cocktails are usually made of a mixture of hard alcohol and ingredients such as fruits, vegetables, sugar, juices, and specialty ingredients such as bitters.

Traditionally served in vacation hotels and resorts, which is why every time they are mentioned, we tend to picture ourselves sipping them while chilling out beside a swimming pool or on a beach. However, these days, you don’t have to wait for that summer vacation in order to enjoy a summer cocktail. You can easily follow one of our recipes and make these for yourself or for your guests at the next Wine & Dine evening you have been planning. Summer cocktails are a great choice for a party drink for a number of reasons. For starters, they make your party unique and memorable.

If you serve beer or wine at a party, the entire shindig will feel ordinary and it certainly won’t stand out in the minds of your guests. On the other hand, if you pick a simple cocktail and serve it to your guests, you can be sure that a couple of months down the line, someone will be calling you requesting for the recipe. Summer cocktails are indeed easy to make even for inexperienced hosts. All you have to do is purchase the required ingredients and follow a few instructions, and you are ready to wow any party guests. They are also an inexpensive way to class up a party, and despite the name, you can serve them all year round. The following are 5 simple summer cocktail recipes to start you off.

The Coconut Mango Mojito


Juice from 1 lime

5 to 10 fresh mint leaves

2 ounces of mint syrup

1 ounce of club soda

1 ounce of mango puree

1 ounce of coconut rum


Peel and chop a ripe mango and mix it with the lime juice in a blender to make the ounce of mango puree. Put 1 ounce of the mint syrup in a glass and add the mint leaves. Use a muddler or and other blunt object to muddle the mixture for a while. Add ice cubes to the mixing glass and then pour the remaining syrup, the mango puree, the coconut rum, the club soda and the lime juice on top of the ice. Stir with a long spoon, and then serve with some more mint leaves. You can adjust the amount of mint syrup depending on your taste for sugar. You can also add or reduce the amount of coconut rum depending on how strong you want your alcohol to be.

The Island Breeze


1 or 2 ounces of vodka

A shot glass of cranberry juice

6 ounces of squeezed pineapple juice

A slice of pineapple

A maraschino cherry


Use a juicer to squeeze six ounces of pineapple juice from pineapple slices. Remember to leave a single slice for garnish. Put ice in a glass and pour the vodka, pineapple juice and cranberry juice over the ice cubes. Stir with a long spoon and serve. Add the pineapple slice and the maraschino cherry as garnish.

The Firecracker (Watermelon)


2 ounces of cucumber vodka

2 one inch cubes of watermelon, preferably seedless

1 ounce of homemade syrup

1 diced lime

Garnish Ingredients:

A cucumber slice

A watermelon slice

2 sprigs of mint

Lime rim made from a mixture of equal parts sugar and salt, and grated lime


Mix the vodka, the diced lime and the watermelon cubes in a shaker. Muddle the ingredients for a while then add the homemade syrup. Add enough ice to fill the shaker, then cover it and shake for a while. Rub a slice of lime on the glass rims and then dip the glass rims in the lime rim mixture.

Put a few ice cubes in the glass and then pour the mixture from the shaker. Garnish with a slice of cucumber, a slice of water melon and some sprigs of mint.

The Guilt-Free Margarita


2 cups of lime juice

1 cup of tequila

100mls of agave syrup,

6 Dark agave orange zest strips

15 fresh mint leaves

Teaspoon of salt ice cubes


Pour the lime juice, the agave syrup and the tequila in a large pitcher or jug.

To prepare the glasses, rub each glass rim with an orange zest and then place a single strip of zest in each glass. Dip the rim of the glasses in a little agave syrup and then dip it again in a mixture of salt and mint in a plate. Add four ice cubes to the prepared glass along with the orange zest. Put at least five cubes of ice in a shaker and pour some of the mixture from the pitcher in it. Shake for a while, then pour the drink in the prepared glasses. Repeat the same process for the remaining margarita, and enjoy your cocktail.

The Rosemary-Infused Honey Sidecar


3 or 4 sprigs of fresh rosemary

1 cup of honey

1 cup of lemon juice

¼ cup of sugar

2 cups of cognac


Bring 3 cups of water and 3 or 4 sprigs of rosemary to boil in a pot, and then let it boil for 1 minute. Leave the boiled water and to cool to room temperature. Get rid of the rosemary and use the water to make ice cubes. Coat the rim of a tumbler with honey and dip the rim in some sugar, then set your glass aside. Mix the Cognac, honey and lemon juice in a pitcher. Add ice cubes made from the rosemary water into the pitcher and stir to the point where all the ingredients have a smooth consistency and the mixture is properly chilled. Pour the drink into the glass through a strainer. You can garnish the drink with a sprig of rosemary.