Whether you’re having a party on your patio or having a girl’s night, these fun summer cocktails are sure to be a hit!
1. Blueberry Ginger Mojito
For the Ginger simple syrup:
- 1/4 cup grated fresh ginger
- 1 cup granulated sugar
- 1 cup cold water
For the Mojito:
- 1 cup fresh blueberries
- 1 lime, cut into wedges
- 20 to 24 fresh mint leaves
- 4 ounces ginger simple syrup
- 4 ounces vodka
- 5 ounces club soda
- Ice cubes
- Blueberries, for garnish
- Mint leaves, for garnish
Peel and grate the ginger and add it, together with the sugar and cold water, to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain and cool in the refrigerator when done.
Add the blueberries, lime wedges and fresh mint leaves to the glass (or pitcher). Muddle with a wooden spoon so the blueberries are broken and the mint and lime release their juices and flavor. If assembling pitchers you can cover them at this stage and leave in the refrigerator until ready to serve.
When ready to serve, add the simple syrup, vodka and top off with club soda. Give it a quick stir and then pour into glasses with ice cubes. Garnish with a handful of fresh blueberries and a sprig of mint.
The recipe outlined below is for 2 tall glasses, but you can use the ratio to make pitchers (depending on how big your pitcher is double or quadruple the recipe).
Combine the blueberries, mint leaves and lime wedges in the pitcher and muddle it in there with the back of a wooden spoon. When you are ready to serve add the vodka, ginger simple syrup and club soda. Stir and pour into glasses with a couple of ice cubes. Garnish each glass with some fresh blueberries and a sprig of fresh mint.
2. Watermelon Champagne Cocktail
- 4 1/2 cups seedless watermelon cubes
- 1/4 cup vanilla-infused vodka, such as Absolut Vanilla, chilled
- 1/8 cup triple sec
- 1 1/2 ounce fresh lime juice
- Champagne, for topping off the drinks
Process the watermelon cubes in a blender on high until smooth. Using a fine sieve, strain out 2 cups of the watermelon juice to a large container and refrigerate for 30 minutes.
Add the vodka, triple sec and lime juice to the chilled watermelon juice. Stir until well combined.
When ready to serve, pour the drink into 4 Champagne flutes, leaving room at the top. Gently top off each flute with some Champagne.
3. Mahana Cocktail
- 10 pieces fresh Moorea pineapple, plus more for garnish
- 1/2 tablespoon triple sec, such as Cointreau
- 3 tablespoons vodka, house-infused with Taha’a vanilla
Blend the pineapple, triple sec, vodka and ice. Serve in burgundy glasses with pineapple as a garnish.
4. Lychee Cocktail
- Ice, as needed
- 4 canned lychees, for garnish, syrup reserved
- 6 ounces (2/3 cup) soda water
- 8 ounces (1 cup) vodka
- 8 ounces (1 cup) lychee syrup, reserved from canned lychees
- 3 ounces cranberry juice
Place the ice in 4 glasses. Divide the soda water equally among the glasses. Repeat with the vodka and lychee syrup, pouring them over the ice and soda water. Divide the cranberry juice equally among the glasses. Place one whole lychee in each glass for garnish.
5. Mandarin Orange Champagne Cocktail
- 1/2 cup Mandarin oranges, canned in light syrup
- 1/2 cup vodka
- 1/4 cup Champagne or sparkling wine, your preference
- 2 cups lemon sorbet
- Fresh mint leaves, for garnish
Place the Mandarin oranges, vodka, sparkling wine and lemon sorbet in a blender and puree. Divide among champagne glasses and serve with a mint leaf.