Content and photos courtesy of Ocean Prime restaurant
Mix up one of these sweet and summery drinks to enjoy lake-or-poolside this season.
Pear Grapefruit Fixx
- 1 ½ oz. Asian Pear-Infused Finlandia Grapefruit
- ½ oz. Fresh Squeezed Lime Juice
- ¼ oz. Cinnamon Syrup
- 1 oz. Izze Grapefruit Soda
Preparation:
- Combine all ingredients in service glass
- Add crushed ice to service glass
Watermelon Elyx
- 1 1/2 oz. Absolut Elyx
- 1/2 oz. Uncle Val’s Gin
- 1 oz. Basil Simple Syrup
- 1/2 oz. Watermelon purée
- 1/2 oz. Fresh squeezed lime juice
- 5-6 Dashes Ginger Bitters
Preparation:
- Combine all ingredients in shaker
- Shake vigorously
- Strain in coupe over watermelon balls
For the basil simple syrup:
- 1 1/2 cups basil leaves
- 1 quart water
- 1 quart sugar
- Combine all ingredients. Bring to a boil. Reduce heat and simmer for 15 minutes. Strain through chinois.
For the watermelon purée:
- After removing garnish from the watermelon, place remainder of melon in blender. After blending, strain through chinois.
Rum Punch
- 1 1/2 oz. Don Pancho 8 year Rum
- ¼ oz. Ancho Reyes Chile Liqueur
- ¼ oz. Orchard Apricot Liqueur
- 1 oz. Fresh Squeezed Orange Juice
- ½ oz. Fresh Squeezed Lime Juice
- ½ oz. Simple Syrup
- 5 drops Bitter Truth Chocolate Bitters
Preparation Procedures:
- Combine all ingredients in mixing glass.
- Add pellet ice to shaker.
- Shake to combine.
- Strain over 3 pieces of hand-chipped ice into service glass. Garnish with a lime ribbon and straw.
Cucumber Gimlet
- 1 1/2 oz. Bombay Sapphire Gin
- 1 oz. Fresh Squeezed Lime Juice
- 1 oz. Simple Syrup
- 4 to 5 slices of cucumber
Preparation:
- Fill service glass with ice
- Add cucumber, fresh lime, simple syrup to tin.
- Muddle with 3 ice cubes until cucumber is dissolved.
- Add ice to shaker to fill halfway. Shake gently and strain into iced service glass. Garnish with a serpentine cucumber slice