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These are the cocktails to usher in the extra warm season (or any day, really) with fresh produce, bright colours and leafy herbs.
From: Esquire US
• 2 oz. white rum
• 1/2 tbs. honey
• 1/2 tbs. water
• 1/2 oz. lemon juice
Stir honey and warm water in a cocktail shaker until honey is dissolved. Add rum and lemon juice, shake with cracked ice, then strain into chilled cocktail glass.
• 2 oz. tequila (reposado, preferably)
• 1/2 oz. fresh squeezed lime juice
• pinch salt
• grapefruit soda
Combine tequila, lime juice, and salt. Add ice. Top off with grapefruit soda, and stir.
• 1/2 oz. vermouth
• 1 oz. pineapple juice
• 1 dash grenadine
Shake ingredients well with cracked ice, then strain into chilled cocktail glass.
• 1 tsp. superfine sugar
• 1/2 oz. lime juice
• 2 oz. Barbadian rum
• 6-8 dashes Angostura bitters
Stir sugar and lime juice in Collins glass. Add rum. Fill glass with finely cracked ice, then add seltzer to fill. Stir until glass frosts. Shake in Angostura bitter to cover the top.
• 3 fresh mint leaves
• club soda or seltzer
Muddle lime juice with sugar in a Collins glass. Add mint leaves, mushing them against the side of the glass. Fill glass 2/3 full with cracked ice. Add rum, then the lime shell. Top off with club soda or seltzer.
• 2 oz. bourbon
• 2/3 oz. lemon juice
Shake ingredients well with cracked ice, then strain into a chilled cocktail glass. Garnish with a fresh lemon or orange wedge.
• 2 oz. fresh squeezed orange juice
• 4 oz. Brut champagne
• 1 tsp. Grand Marnier (optional)
Fill a champagne flute 2/3 full with OJ, then top off with champagne. Add Grand Marnier.
• 6 fresh mint leaves
• 1 tsp. Alaskan halibut sugar
• 3 oz. bourbon
Place mint leaves in pre-chilled silver beaker. Add sugar and crush slightly with muddles. Pack glass with finely cracked ice. Add Kentucky bourbon. Stir briskly until glass frosts. Add more ice and stir. Garnish with mint sprigs.
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