Eat and Drink Summer cocktail recipes by NYC bartenders By MELISSA KRAVITZ Updated June 8, 2015 4:01 PM Print Share fbShare Tweet gShare Email In the NYC summer heat, sometimes there's no better way to cool down than with an icy, fruity and boozy drink. Don't bother leaving your air conditioned apartment when you can re-create New York restaurant and bar recipes right at home. Prickly Pear Margarita by Christopher Skillern, Javelina Photo Credit: Michael Tulipan Ingredients:2 oz Tequila1 oz Lime Juice 1 oz Triple Sec1/2 oz Simple syrup 2 oz Prickly Pear puree 3-4 ice cubesMethod:Combine ingredients into blender, serve in rocks glass with half-salted rim. Garnish with lime wedge.Find it: $13, Javelina, 119 E. 18th St., javelinatexmex.com Bloodhound Shake by Allison Kave, Butter & Scotch Photo Credit: Butter & Scotch Ingredients:1 ounce Caorunn Gin1/2 ounce Sweet Vermouth1/2 ounce Dry Vermouth2 scoops Vanilla Ice Cream1 scoop Strawberry Ice CreamMethod:Combine all ingredients in a blender until blended.Pour into a parfait or pint glass.Top with whipped cream and a slice of fresh strawberry.Find it: $16, Butter & Scotch, 818 Franklin Ave., Brooklyn Brandy Bramble by Justin Lane Briggs, Faro Photo Credit: Michael Tulipan Ingredients:1.5 oz Lustau Solera Reserva Brandy de Jerez.75 oz Lemon juice.75 oz Giffard Creme de Mure2-3 fresh blackberriesMethod: Combine ingredients in a mixing tin or glass. Add ice and shake with vigor. Pour ingredients into a large rocks glass and top up with more ice if necessary. Garnish the drink with a lemon wheel and a blackberry on a skewer. Find it: Faro, 436 Jefferson St., Bushwick, farobk.com East of Sunnyside by Chad Ryan, Venturo Photo Credit: MELISSA KRAVITZ Ingredients: 1 Sliced Disc of Cucumber4-6 leaves of Mint1.5 oz Gin (we use Mayfair).75 oz Lime Juice.50 oz Simple Syrup.50 oz Gran Classico (an Italian bitter liqueur) Method:Add mint, cucumber and simple syrup to shaker and muddle. Add all other ingredients with ice and shake vigorously. Double strain with large slotted strainer into coupe. Option to garnish with mint sprig but crushed mint should be floating in glass.Find it: Venturo, 44-07 Queens Boulevard, venturovino.com La Regina Oscura by Leland Fischer, Rossopomodoro Photo Credit: Rossopomodoro Ingredients: 1/4 oz. agave syrup 1/2 oz. lime juice1/2 oz. grapefruit juice1/2 oz. Zucca Rhabarbaro3/4 oz. Ancho Reyes1 1/4 oz. Reposado TequilaMethod:Shake with ice, double-strain up into a coupe glass. Find it: Rossopomodoro, 118 Greenwich Ave., rossopizza.com The Wayside by Mike DiTota, The Bonnie Photo Credit: The Bonnie Ingredients: 1 oz. Blanco Tequila1/2 oz. Mezcal1/2 oz. Ancho Chili Liqueur1/2 oz. Campari1 1/2 oz. Watermelon Agua Fresca*3/4 oz. Lime juiceGarnish: Chili Lime Rim & Lime**Method: Shake all ingredients. Serve up. *Watermelon Agua FrescaUsing a juicer make 4 cups of watermelon juice from approximately 1/4 of a watermelon. Add 2 cup sugar to watermelon juice and stir to combine. Store for up to 3-4 days. **Chili Lime Rim In a container combine 1/2 cup Mexican Chili Lime Sal, 1/2 cup Salt, 1/4 cup Smoked Sweet Paprika, and shake to incorporate. Find it: $11, The Bonnie, 29-12 23rd Ave., Astoria, thebonnie.com Copacabana by Xavier Herit, Wallflower Photo Credit: Thomas Schauer Ingredients: 1 oz Avua Prata Cachaca1 oz Coconut Cream 1 oz Pineapple Juice 1/4 oz Lime juice1/4 oz Teaspoon Hamilton 151 Proof Rum 1/4 oz Hamilton Dark Jamaican Rum 1/4 Teaspoon Geijer Glogg Scandanavian Liqueur2 Dashes of Angostura BittersMethod:Shake, serve in a high ball glass with ice. Find it: $15, Wallflower, 235 W. 12th St., wallflowernyc.com Poolside Swing by Christine Kang, The Gorbals Photo Credit: The Gorbals Ingredients: 1/2 oz pressed cucumber 3/4 oz lime 3/4 oz coconut water 1/2 oz combier 1 1/2 oz tequila 3 cucumber slices Method: Mix all to taste, garnish with cucumber slices. Find it: $12, The Gorbals, 98 N. 6th St., Williamsburg, thegorbalsbk.com Seoul Paloma by Max Soh, Oiji Photo Credit: Oiji Ingredients: 1 oz Cold Pressed Grapefruit Syrup1/4 oz Lime Juice1/2 oz China-China2 oz TequilaSplash of MakgeoliGrapefruit twistMethod:Shake ingredients. Serve over ice in Collins glass. Garnish with grapefruit twist. Find it: $11, Oiji, 119 First Ave., oijinyc.com Watermelon Margarita by John Bush, TALDE Photo Credit: TALDE Ingredients:2.2 oz Falva Gold tequila .5 oz Triple Sec .5 oz Fresh lime juice .5 oz Fresh lemon juice 2 oz Fresh watermelon puree Method:Shake all ingredients together and serve on the rocks. Garnish with a watermelon wedge rimmed in black and white salt.Find it: $10, Talde, 369 7th Ave., Brooklyn, taldebrooklyn.com Purple Haze by Jessy Peters & Ashley Poe, The Black Rose Photo Credit: Michael Tulipan Ingredients:2 oz Caliche Rum.5 oz Lime Juice5 oz agave5 fresh blackberries5 fresh mint leavesMethod:Shake, strain and top with a champagne float. Serve in a highball glass with a mint sprigFind it: The Black Rose, 117 Avenue A, theblackroseny.com The Red House Cobbler by Matt Piacentini, The Up & Up Photo Credit: The Up & Up Ingredients:1 oz Citadelle Gin1 oz Lustau Fino Sherry Jarana1 oz Lime Juice.75 Oz Simple Syrup5 Raspberries Method:Muddle berries, add other ingredients, and shake with ice. Staring into a collins glass, top with crushed ice and garnish with a raspberry wrapped in a mint leaf with a toothpick through it or two raspberries on a pick. Find it: $14, The Up & Up, 116 Macdougal St., upandupnyc.com Hemingway Daiquiri by Luis Villanueva, Pulperia Photo Credit: La Pulperia Ingredients: 1 1/2 oz Caliche Rum1/2 oz Cointreau Orange liquor1 oz Fresh squeeze lime juice1/2 oz simple syrup Method: Shake and serve over ice. Find it: La Pulperia, 371 W. 46th St., pulperianyc.com Strawberry Quiver by Mathew Linzmeier, County Photo Credit: County Ingredients: 2 oz of your choice of Vodka, Gin or Bourbon3/4 oz fresh lemon juice3/4 oz Orgeat3 dashes Angostura bittersLarge farmer's market strawberryMethod: Add all ingredients to shaker tin filled with ice-cubes. Shake and strain into champagne glass. Garnish with full strawberry on sideFind it: $14, County, 34 E. 20th St., countynyc.com Buscando Guava by Luis Serrano, The Penrose Bar Photo Credit: Penrose Bar Ingredients: 1 1/2 oz. Ron Diplomatico Anejo 1/2 oz. Mr. Katz Rock N Rye1/2 oz. Rainwater Madeira 1/2 oz. Illegal Mezcal Joven3/4 oz. Guava puree 1/4 oz. Lime juice1/2 oz. Green tea syrup**Method: Quickly shake all ingredients over ice. Strain into a tall glass over crushed ice and garnish with your favorite summer fruit and a little ground nutmeg. Find it: $13, The Penrose Bar, 1590 Second Ave., penrosebar.com Old Cuban from Eleven Madison Park Ingredients:1 1/2 oz Diplomatico Reserva Exclusiva 3/4 oz Fresh Squeezed Lime Juice3/4 oz Simple Syrup6 Mint Leaves2 Dashes Angostura Bitters Champagne top Method: Add all ingredients, except Champagne, to a shaker filled with ice. Shake and strain in to glass, top with Champagne.Find it: Eleven Madison Park, 11 Madison Ave., elevenmadisonpark.com Kentucky Lemonade by Amanda Cohen, Dirt Candy Photo Credit: Dirt Candy For the lemonade:6 lemons, sliced (not wedges)6 cups water3/4 cup of sugar1 vanilla beanMethod:1) Put the lemons, the water, the sugar, and the vanilla bean into a roasting pan.2) Roast at 375 for 45 minutes.3) Let cool. Strain and reserve the water.For the beet juice:There are two ways to go about incorporating this beet. Either buy a beet, roast it, and puree it in a Vitamix, or just go to your supermarket or juice store and buy some beet juice.To serve:1/2 ounce beet juice1.75 ounce roasted lemonade2 ounces bourbon1) Pour that over ice, the add a splash (just a splash) of 7-Up.2) Fill the rest of the glass to the rim with soda water.Find it: $13, Dirt Candy, 86 Allen St., dirtcandynyc.com Apricot Bayleaf Sazerac by Cary Goldberg, Marc Forgione Photo Credit: Marc Forgione Ingredients:3oz Old Overholt Rye1oz Apricot/Bay Leaf Syrup3-5 shakes of Peychaud's bittersAbsinthe RinseMethod: Serve Chilled/Up in a chilled Sazerac glass. Garnish with the burnt essence of an orange rind.Find it: Marc Forgione, 134 Reade St., marcforgione.com The St-Germain Cocktail by Julie Reiner, Clover Club Photo Credit: Clover Club Ingredients: 2 parts Martini & Rossi Prosecco 1 parts St-Germain French elderflower liqueur 2 parts sparkling water Method: Stir ingredients in a tall ice-filled Collins glass, mixing completely. Think of Paris circa 1947. Garnish with a lemon twist. Find it: Clover Club, 210 Smith St., cloverclubny.com Respect Your Elder Rosé Sangria by Sarah Karakaian, Measure Lounge Photo Credit: Measure Lounge Ingredients: 1.5 oz. St. Germaine1 oz. Fresh Lemon Juice5 oz. Rose de ProvenceFresh CherriesThyme and/or mintMethod:Shake and strain St. Germaine and lemon juice into a Collins glass. Fill with ice and a crisp rose. Garnish with a sprig of thyme/mint and fresh cherries. Find it: Measure Lounge, 400 Fifth Ave., measurenyc.com Sangria Rosé from Ditch Plains Photo Credit: Ditch Plains Ingredients:1 bottle rose wine 4 oz orange juce4 oz peach nectar4 oz guava4 oz pineapple8 oz fresh watermelon juice (blended watermelon cubes from blender)8 oz tanteo jalapeno tequilaMethod: Top with fresh slice of jalapeno or watermelon cube. Serves 4-6. Find it: $10/glass, Ditch Plains, 49 Bedford St., ditch-plains.com By MELISSA KRAVITZ Share on Facebook Share on Twitter Comments Comments section is temporarily on hold. Here’s why.