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

Ingredients:2 oz Tequila1 oz Lime Juice 1 oz


2 oz Tequila

1 oz Lime Juice

1 oz Triple Sec

1/2 oz Simple syrup

2 oz Prickly Pear puree

3-4 ice cubes


Combine ingredients into blender, serve in rocks glass with half-salted rim. Garnish with lime wedge.

Find it: $13, Javelina, 119 E. 18th St.,

(Credit: Michael Tulipan )

Bloodhound Shake by Allison Kave, Butter & Scotch

Ingredients:1 ounce Caorunn Gin1/2 ounce Sweet Vermouth1/2 ounce


1 ounce Caorunn Gin

1/2 ounce Sweet Vermouth

1/2 ounce Dry Vermouth

2 scoops Vanilla Ice Cream

1 scoop Strawberry Ice Cream


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

(Credit: Butter & Scotch)

Brandy Bramble by Justin Lane Briggs, Faro

Ingredients:1.5 oz Lustau Solera Reserva Brandy de


1.5 oz Lustau Solera Reserva Brandy de Jerez

.75 oz Lemon juice

.75 oz Giffard Creme de Mure

2-3 fresh blackberries


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,

(Credit: Michael Tulipan)



East of Sunnyside by Chad Ryan, Venturo

Ingredients: 1 Sliced Disc of Cucumber4-6 leaves of


1 Sliced Disc of Cucumber

4-6 leaves of Mint

1.5 oz Gin (we use Mayfair)

.75 oz Lime Juice

.50 oz Simple Syrup

.50 oz Gran Classico (an Italian bitter liqueur)


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,


La Regina Oscura by Leland Fischer, Rossopomodoro

Ingredients: 1/4 oz. agave syrup 1/2 oz. lime


1/4 oz. agave syrup

1/2 oz. lime juice

1/2 oz. grapefruit juice

1/2 oz. Zucca Rhabarbaro

3/4 oz. Ancho Reyes

1 1/4 oz. Reposado Tequila


Shake with ice, double-strain up into a coupe glass.

Find it: Rossopomodoro, 118 Greenwich Ave.,

(Credit: Rossopomodoro )

The Wayside by Mike DiTota, The Bonnie

Ingredients: 1 oz. Blanco Tequila1/2 oz. Mezcal1/2 oz.


1 oz. Blanco Tequila

1/2 oz. Mezcal

1/2 oz. Ancho Chili Liqueur

1/2 oz. Campari

1 1/2 oz. Watermelon Agua Fresca*

3/4 oz. Lime juice

Garnish: Chili Lime Rim & Lime**


Shake all ingredients. Serve up.

*Watermelon Agua Fresca

Using 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,

(Credit: The Bonnie)

Copacabana by Xavier Herit, Wallflower

Ingredients: 1 oz Avua Prata Cachaca1 oz


1 oz Avua Prata Cachaca

1 oz Coconut Cream

1 oz Pineapple Juice

1/4 oz Lime juice

1/4 oz Teaspoon Hamilton 151 Proof Rum

1/4 oz Hamilton Dark Jamaican Rum

1/4 Teaspoon Geijer Glogg Scandanavian Liqueur

2 Dashes of Angostura Bitters


Shake, serve in a high ball glass with ice.

Find it: $15, Wallflower, 235 W. 12th St.,

(Credit: Thomas Schauer)

Poolside Swing by Christine Kang, The Gorbals

Ingredients: 1/2 oz pressed cucumber 3/4 oz lime


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


Mix all to taste, garnish with cucumber slices.

Find it: $12, The Gorbals, 98 N. 6th St., Williamsburg,

(Credit: The Gorbals)



Seoul Paloma by Max Soh, Oiji

Ingredients: 1 oz Cold Pressed Grapefruit Syrup1/4 oz


1 oz Cold Pressed Grapefruit Syrup

1/4 oz Lime Juice

1/2 oz China-China

2 oz Tequila

Splash of Makgeoli

Grapefruit twist


Shake ingredients. Serve over ice in Collins glass. Garnish with grapefruit twist.

Find it: $11, Oiji, 119 First Ave.,

(Credit: Oiji)

Watermelon Margarita by John Bush, TALDE

Ingredients:2.2 oz Falva Gold tequila .5 oz Triple


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


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,

(Credit: TALDE)

Purple Haze by Jessy Peters & Ashley Poe, The Black Rose

Ingredients:2 oz Caliche Rum.5 oz Lime Juice5 oz


2 oz Caliche Rum

.5 oz Lime Juice

5 oz agave

5 fresh blackberries

5 fresh mint leaves


Shake, strain and top with a champagne float. Serve in a highball glass with a mint sprig

Find it: The Black Rose, 117 Avenue A,

(Credit: Michael Tulipan )

The Red House Cobbler by Matt Piacentini, The Up & Up

Ingredients:1 oz Citadelle Gin1 oz Lustau Fino Sherry


1 oz Citadelle Gin

1 oz Lustau Fino Sherry Jarana

1 oz Lime Juice

.75 Oz Simple Syrup

5 Raspberries


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.,

(Credit: The Up & Up )

Hemingway Daiquiri by Luis Villanueva, Pulperia

Ingredients: 1 1/2 oz Caliche Rum1/2 oz Cointreau


1 1/2 oz Caliche Rum

1/2 oz Cointreau Orange liquor

1 oz Fresh squeeze lime juice

1/2 oz simple syrup


Shake and serve over ice.

Find it: La Pulperia, 371 W. 46th St.,

(Credit: La Pulperia )



Strawberry Quiver by Mathew Linzmeier, County

Ingredients: 2 oz of your choice of


2 oz of your choice of Vodka, Gin or Bourbon

3/4 oz fresh lemon juice

3/4 oz Orgeat

3 dashes Angostura bitters

Large farmer's market strawberry


Add all ingredients to shaker tin filled with ice-cubes. Shake and strain into champagne glass. Garnish with full strawberry on side

Find it: $14, County, 34 E. 20th St.,

(Credit: County )

Buscando Guava by Luis Serrano, The Penrose Bar

Ingredients: 1 1/2 oz. Ron Diplomatico Anejo


1 1/2 oz. Ron Diplomatico Anejo

1/2 oz. Mr. Katz Rock N Rye

1/2 oz. Rainwater Madeira

1/2 oz. Illegal Mezcal Joven

3/4 oz. Guava puree

1/4 oz. Lime juice

1/2 oz. Green tea syrup**


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.,

(Credit: Penrose Bar )

Old Cuban from Eleven Madison Park

Ingredients:1 1/2 oz Diplomatico Reserva Exclusiva 3/4 oz


1 1/2 oz Diplomatico Reserva Exclusiva

3/4 oz Fresh Squeezed Lime Juice

3/4 oz Simple Syrup

6 Mint Leaves

2 Dashes Angostura Bitters

Champagne top


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.,

Kentucky Lemonade by Amanda Cohen, Dirt Candy

For the lemonade:6 lemons, sliced (not wedges)6 cups

For the lemonade:

6 lemons, sliced (not wedges)

6 cups water

3/4 cup of sugar

1 vanilla bean


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 juice

1.75 ounce roasted lemonade

2 ounces bourbon

1) 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.,

(Credit: Dirt Candy )

Apricot Bayleaf Sazerac by Cary Goldberg, Marc Forgione

Ingredients:3oz Old Overholt Rye1oz Apricot/Bay Leaf Syrup3-5 shakes


3oz Old Overholt Rye

1oz Apricot/Bay Leaf Syrup

3-5 shakes of Peychaud's bitters

Absinthe Rinse


Serve Chilled/Up in a chilled Sazerac glass. Garnish with the burnt essence of an orange rind.

Find it: Marc Forgione, 134 Reade St.,

(Credit: Marc Forgione )

The St-Germain Cocktail by Julie Reiner, Clover Club

Ingredients: 2 parts Martini & Rossi Prosecco 1


2 parts Martini & Rossi Prosecco

1 parts St-Germain French elderflower liqueur

2 parts sparkling water


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.,

(Credit: Clover Club)

Respect Your Elder Rosé Sangria by Sarah Karakaian, Measure Lounge

Ingredients: 1.5 oz. St. Germaine1 oz. Fresh Lemon


1.5 oz. St. Germaine

1 oz. Fresh Lemon Juice

5 oz. Rose de Provence

Fresh Cherries

Thyme and/or mint


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.,

(Credit: Measure Lounge)

Sangria Rosé from Ditch Plains

Ingredients:1 bottle rose wine 4 oz orange


1 bottle rose wine

4 oz orange juce

4 oz peach nectar

4 oz guava

4 oz pineapple

8 oz fresh watermelon juice (blended watermelon cubes from blender)

8 oz tanteo jalapeno tequila


Top with fresh slice of jalapeno or watermelon cube. Serves 4-6.

Find it: $10/glass, Ditch Plains, 49 Bedford St.,

(Credit: Ditch Plains )