4 Must-Try Cocktails This Summer

Be Your Own Bartender - Cocktail Recipes

 

Learning to Be Your Own Bartender might not be on your summer bucket list now, but after checking out these delicious cocktails, it sure will be! In the first of a series, our Mixologist partner, Meaghan Leonard, Head Bartender at local hotspot Orsay’s in Jacksonville, Florida takes you through your paces as you learn to mix delicious cocktails that are sure to impress. Whether you want to wow that special someone in your life or impress the neighborhood at your next block party, these tea infused cocktails are sure to get you the oohs and ahhs you’re looking for.

 

Poolside Sour Cocktail

Poolside Sour Cocktail

 

Slip into sunshine and enjoy this refreshing watermelon and cucumber-inspired sour, made with Coconut Oolong Tea to add a taste of the tropics. Perfect for a lazy afternoon by the pool but fancy enough to raise the bar at your pool party, this cocktail has summer written all over it.

 

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Ingredients

From The Spice & Tea Exchange

4 TBS Coconut Oolong Tea

3 TBS Pinot Noir Sea Salt

 

From the Grocer

1 cup sugar (preferred white or cane)

½ cucumber, + extra for garnishing

6 oz bourbon

6 oz watermelon juice

3 oz fresh lime juice

Wedge of one lime

 

Create a Simple Syrup (best if prepared ahead):

 

STEEP 8oz water with Coconut Oolong Tea at 175° for three minutes. Strain tea and set aside. Discard tea leaves.

 

SLICE cucumber (1-inch-thick pieces or so) and muddle in a medium sauce pan. Add brewed Coconut Oolong Tea and sugar. Bring all ingredients to a boil while stirring occasionally.

 

ONCE boiling, reduce heat to low and simmer for 10 minutes.

 

REMOVE from heat. Strain and set aside to chill before use.

 

Create the Cocktail:

 

PREPARE rocks glasses. Wet the rim of your rocks glasses with one lime wedge. In a shallow bowl, dip rims in Pinot Noir Sea Salt.

 

ADD 1.5 oz bourbon, 1.5 oz watermelon juice, .75 lime juice, and 1.25 oz of the Cucumber Coconut Oolong Syrup made above to a shaker. Shake well. Strain ingredients into a rocks glass. Repeat for next three glasses.

 

TOP glasses with ice and garnish with a fresh cucumber slice. Enjoy!

 

 

Total Time: 15 mins

Prep time: 15 mins

Servings: 4

 

Quick tip: Remaining simple syrup can be stored in the refrigerator up to 4 weeks!

 

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Mint-Basil Collins cocktail

Mint-Basil Collins Cocktail

 

 

A classic twist on an old-fashioned favorite. This Collins is infused with mint, basil and a bright twist of lemon, this cocktail is one nightcap that’s sure to impress the next time you ask someone over for drinks.

 

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Ingredients

From The Spice & Tea Exchange

4 TBS Mint Basil Tea

 

From the Grocer

1 cup sugar (preferred white or cane)

8 oz gin

4 oz fresh lemon juice

Soda water

Lemon slices, for garnishing

 

Create a Simple Syrup (best if prepared ahead):

 

STEEP 8oz water with Mint Basil Tea per package directions. Strain tea and set aside. Discard tea leaves.

 

ADD brewed tea and sugar to a medium sauce pan. Bring ingredients to a boil while stirring occasionally. Once boiling, reduce heat to low and simmer for 10 minutes.

 

REMOVE from heat. Strain and set aside to chill before use.

 

Create the Cocktail:

 

ADD 2 oz gin, 1 oz fresh lemon juice, and 1.25 oz of the Mint Basil Tea Syrup made above to a shaker. Shake well. Strain ingredients into a tall Collins glass, then top with soda water.

 

GARNISH with a lemon slice and fresh flowers. Enjoy!

 

Total Time: 15 mins

Prep time: 15 mins

Servings: 4

 

Quick tip: Remaining simple syrup can be stored in the refrigerator up to 4 weeks!

 

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 Matcha Doin cocktail

Matcha Doin’? Cocktail

 

A summer drink that is all things citrusy, sweet, and fizzy! This Matcha cocktail is delicious and balanced, with a refreshing Matcha twist. With healthful ingredients like Chamomile and Turmeric to compliment the Matcha, this eye-catching cocktail would be equally beautiful on your weekend brunch table or as a signature drink at any gathering.

 

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Ingredients

From The Spice & Tea Exchange

2 TBS Matcha Powder

4 TBS Chamomile Twist Herbal Tea

1 TBS Turmeric

 

 

From the Grocer

½ cup lemon juice

½ cup honey

2 cup water

8 oz tequila

3 oz lemon juice

 

Create a Sweetened Matcha Tea (best if prepared ahead):

 

COMBINE lemon juice, honey, Matcha and 1 cup water to a boil in a small sauce pan while stirring occasionally. Remove from heat and strain once chilled.

 

Create Chamomile Twist Turmeric Syrup (best if prepared ahead):

 

STEEP 1 cup water with Chamomile Twist Herbal Tea per package directions. Strain tea and set aside. Discard tea leaves.

 

COMBINE brewed Chamomile Twist tea, 1 cup water and turmeric in a medium sauce pan. Bring ingredients to a boil while stirring occasionally. Once boiling, reduce heat to low and simmer for 10 minutes.

 

REMOVE from heat. Strain and set aside to chill before use.

 

Create the Cocktail:

 

ADD 2 oz tequila, .75 oz lemon juice, and 1.25 oz Chamomile Twist Turmeric Syrup to a shaker. Shake well. Strain ingredients into a tall glass, add ice, then top with Matcha tea.

 

GARNISH with fresh flowers. Enjoy!

 

Quick tip: Remaining simple syrup can be stores in the refrigerator up to 4 weeks!

 

 

Total Time: 15 mins

Prep time: 15 mins

Servings: 4

 

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 Breakfast Of Champions cocktail

 

Breakfast of Champions Cocktail

 

Awaken your taste buds with the smooth and delicious taste of espresso, cinnamon and coconut, paired with our Bourbon Black Walnut Sugar and a dark rum. Now that’s something worth getting out of bed for!

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Ingredients

From The Spice & Tea Exchange

½ cup of Bourbon Black Walnut Sugar

½ TBS Vietnamese Cinnamon

 

From the Grocer

½ cup fresh brewed espresso

8 oz dark rum

4 oz coconut cream

9 dashes black walnut bitters (3 per drink)

 

 

Create Espresso Simple Syrup (best if prepared ahead):

 

STEEP espresso with Bourbon Black Walnut Sugar and Vietnamese Cinnamon. Bring all ingredients to a boil while stirring occasionally.

 

ONCE boiling, reduce heat to low and simmer for 10 minutes.

 

REMOVE from heat. Strain and set aside to chill before use.

 

Create the Cocktail:

 

ADD 2 oz dark rum, 1 oz coconut cream, 3 dashes black walnut bitters, and 1.25 oz Espresso Simple Syrup to a shaker. Shake well. Strain ingredients into a tall glass. Fill glass with pebble ice and garnish with fresh spice of your choice (nutmeg, cinnamon, or fresh mint). Enjoy!

 

 

Total Time: 15 mins

Prep time: 15 mins

Servings: 4

 

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 Meaghan Leonard - Mixologist

 

Meet the Mixologist

 

Originally from North Carolina, Meaghan Leonard is a bartender and cocktail curator residing in Jacksonville, Florida. After working in the hospitality industry in various forms for several years, she started honing her craft and love of spirits and cocktails in 2014 at Restaurant Orsay, a highly reputable establishment in Jacksonville. Now the head bartender, she focuses on creating new and innovative cocktails, winning many awards along the way!

 

Flex Your Mixing Muscles

 

Feeling inspired? Try your own combinations with our products and let us know how it goes by posting your results on FaceBook or Instagram with #SpiceAndTeaMixology and tag @SpiceAndTea and you could be our next share, repost or partner!

Post Author: Spice & Tea

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