Seve Ballesteros

  • 1.5 oz Vodka
  • .5 oz Dry Sherry (like Fino or Manzanilla)
  • Lemonade
  • Iced Tea

Garnish: Lemon Wedge, Sprig of Rosemary

Glass:  Collins

Tools:  Bar Spoon

Preparation:  Combine ingredients in an ice-filled Collins glass.  Stir and garnish with a lemon wedge and sprig of rosemary.

This is a recipe from an article in the Wall Street Journal about summer drinks and is attributed to Zack Bezunartea of Boqueria in New York and Washington D.C.  The article describes the drink as:

Named after the world famous golfer, this is a spin on what’s known as a John Daly, which is lemonade, iced tea and vodka.  The addition of Sherry adds a nutty complexity to the drink.

Wattermilyuns Growing

  • 4 cups Peeled, Chopped, Seedless Watermelon
  • 2 cups Vodka
  • 1 cup L’Esprit de June
  • .5 cups Freshly Squeezed Lime Juice
  • 1 cup Seltzer

Garnish:  Watermelon Slice

Glass:  Highball

Tools:  Blender, Pitcher, Fine Strainer, Bar Spoon

Preparation:  Puree watermelon in a blender and strain through a fine sieve to yield about 2 cups of juice.  Pour into a large pitcher filled with ice.  Add remaining ingredients and stir gently.  Serve in highball glasses.  Garnish with a slice of watermelon.

This is a recipe from In Style Magazine and is attributed to Tona Palomino of Trencherman in Chicago.  The recipe serves 8.

L’Esprit de June is a vine flower liqueur and is created by combining the vine flower distillates of three different grape varietals, Ugni Blanc, Merlot, and Cabernet Sauvignon, with a grape spirit in an effort to capture the essence of French vineyards in the springtime.

The Tree Line

  • 2 oz Vodka
  • .75 oz St. Germain Elderflower Liqueur
  • .5 oz Lime Juice
  • 6 Mint Leaves

Garnish:  Sprig of Mint

Glass:  Cocktail/Coupe

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer, Fine Strainer

Preparation:  Combine all of the ingredients in a mixing glass.  Shake in an ice-filled cocktail shaker and double strain into a cocktail glass.  Garnish with a sprig of mint.

This is a recipe from an article in the Wall Street Journal about summer drinks and is attributed to Todd Maul of Clio in Boston.  The article describes as follows:

Sometimes you just need something a little tart, minty and cooling, simple as that.  The Tree Line is that drink.

Guava Cosmo

  • 2.5 oz Vodka
  • .25 oz Orange Liqueur (Harlequin)
  • 1 oz Fresh Lemon-Lime Juice*
  • 1 oz Simple Syrup
  • 2 Tbsp Guava Puree**
  • Splash of Cranberry Juice

Garnish:  Lime Wedge

Glass: Cocktail

Tools: Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine the ingredients in a mixing glass.  Shake in an ice-filled cocktail shaker for 10 seconds.  Strain into a chilled cocktail glass.  Garnish with a lime wedge.

This is a recipe from the book Hip Sips: Modern Cocktails to Raise Your Spirits by Lucy Brennan of Mint and 820 in Portland.  The book describes the drink as follows:

One part Sex In The City and one part Fantasy Island, this caribbean cosmopolitan will have you slipping on your Manolos and crying “The Plane, The Plane” at the same time.

*  Combine the juice of 10 Lemons, 10 limes and and shake to thoroughly mix.

** 2 Guavas, peeled and pitted, 2 tablespoons baker’s sugar (plus more if needed), 1 tablespoon of water, 1 teaspoon of fresh lemon juice (plus more if needed).  Combine the ingredients in a blender and pulse until completely chopped.  Puree until smooth.

Ruby Peach

  • 1 oz Vodka
  • 1 oz Ruby Port
  • 1 oz Peach Juice
  • .5 oz Lemon Juice
  • Simple Syrup (depending on sweetness of Peach Juice)

Garnish: Peach Slice, Sprig of Mint

Glass:  Cocktail/Coupe

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Shaker

Preparation: Combine ingredients into a mixing glass.  Shake in an ice-filled cocktail shaker for 15 seconds.

This is a recipe from an article in the Wall Street Journal about summer drinks and is attributed to Philip Thompson of the Coterie Room in Seattle.  The article describes the drink as follows:

Can sweet drinks be deep and rich? This one is.  The Grand Marnier and Ruby Port give the cocktail multiple dimensions.

Nectarine-Basil Vodka Collins

  • 1.5 oz of Basil-Infused Vodka (Square One Basil Organic Vodka)
  • 1 Lemon Wedge
  • 3 Slices of Nectarine
  • 1 tsp Agave Nectar
  • 2-4 oz Seltzer

Garnish:  Nectarine Slice

Glass:  Collins

Tools:  Mixing Glass, Muddler, Bar Spoon

Preparation:  Lightly muddle the lemon wedge, nectarine slices and agave nectar.  Combine remaining ingredients in a chilled and ice-filled Collins glass.  Garnish with a nectarine slice.

This is a recipe from a Women’s Health Magazine article titled “Skinny Sips” which compiled several cocktail recipes that are supposed to be less than 200 calories.


Moscow Mule

  • 2 oz Vodka
  • .5 oz Lime Juice
  • 4.5 oz Ginger Beer

Garnish:  1 Lime Wheel

Glass:  Collins or Copper Mug

Tools:  Bar Spoon

Preparation:  Pour the vodka and the lime juice into a collins glass.  Add large ice cubes.  Pour ginger beer over ice.  Stir.  Garnish with a lime wheel.

This recipe is from the Speakeasy book by Jason Kosmas and Dushan Zaric of Employees Only in New York City.   Other recipes I found online have variations that call for half the lime juice and add 1 tsp simple syrup, while many also include a mint sprig for garnish.

The story behind the creation of the drink is interesting, particularly in light of the dominance of Vodka in modern times.  Back in the 1950’s, vodka was a total non-factor with the American public and the owner of Smirnoff (who was actually an American man named John G. Martin from Connecticut that got his vodka recipe from a man named Pierre Smirnoff who was from Paris, not Russia) got together with the owner of a Hollywood bar called the Cock n’ Bull, who had produced a ton of ginger beer that no one was buying.  These two businessmen combined two products that weren’t selling, put them into a promotional copper cup, and marketed the hell out of the drink to bartender’s across the country.  Bartenders hated it, but the public loved it and with it the great American Vodka Craze began.