Recipes 375

The Strawberry Smash is a delightful drink that prolongs the joy of summer sipping.

Labor Day weekend marks the transition from summer to autumn and honors the diligent women and men who propel society forward. Whether it’s a gathering with loved ones or a peaceful weekend at home, these cocktails are sure to brighten the occasion.

The combination of whisky and strawberries creates a light, bubbly, and unexpectedly tasty cocktail.

In a shaker, crush strawberries at the bottom. Pour in scotch whisky, simple syrup, and lemon juice. Shake well and strain into a glass over fresh ice. Fill up with soda water. Embellish with a slice of strawberry, blueberries, and spheres of dragon fruit.

The Little Saigon cocktail is both spicy and refreshing, making it an excellent choice for pairing with Vietnamese cuisine or grilled dishes.

Inspired by the vibrant flavors found in Vietnamese food, the Little Saigon cocktail incorporates herbs, citrus, and spices to create a drink that embodies the essence of summer throughout the year.

To make it, first muddle basil and mint with syrup and lime juice in a shaker. Next, add gin and slices of chile, and shake well over ice. Strain the mixture into a Collins glass filled with ice, top with soda, and add a garnish.

iichiko sochu is crafted on Kyushu, the southernmost main island of Japan.

Shochu is the native spirit of Japan – a white spirit that’s incredibly rich in flavor, yet smooth and easy to drink with food. Made with iichiko Shochu, this vegetable forward cocktail would be fabulous with anything you serve your guests.

Mix all ingredients into a cocktail shaker with ice. Shake, then strain into rocks glass with ice. Garnish with cucumber slices.

Designed to be approachable and effortlessly easy to drink, the Chee Hi from Pao by Paul Qui features jasmine-infused Grey Goose vodka, Glenmorangie whiskey, lychee hibiscus water, and orange bitters.

Combine all ingredients in the mixing glass, stir for 10 seconds with ice, pour into a Collins glass with an ice spear. Garnish with a miniature rose.

The Go-Go Gadget Latin Drink by Ricky Ramirez is boozy, savory and unique.

Created by Ricky Ramirez at The Mothership in Milwaukee, this savory cocktail is inspired by a Mexican carne asada marinade.

Shake quickly for a few seconds and pour into an Old Fashioned glass. Top with cucumber soda.

500 ml clarified orange juice

1 tsp garlic powder

1 tsp onion powder

4 tsp cumin

1 medium jalapeño

1/3 cup cilantro

Blend all ingredients at high speed and fine strain. Add equal parts sugar by weight and 1% ginger liqueur by weight. Add 10 drops of hellfire tincture and adjust acidity with lime as needed.

Juicy, sweet and spicy, the Ottoman Cartel touches all bases.

Served at Byblos Miami, this drink features Don Julio Blanco tequila blended with cold-pressed beet juice, house-made chili-barberry syrup for tartness, and fresh lime juice for the citrus taste.

Fill a shaker with ice. Pour in the tequila, beet juice, barberry spiced syrup, and lime juice. Shake the mixture vigorously. Next, strain it into a Collins glass that’s been filled with new ice. Finish off by adding a splash of club soda and adorn with a lime wheel or wedge.

Pa’lante rum is newly introduced, crafted in Chiapas, Mexico by a Cuban rum master distiller.

This delightful fusion of two classic drinks is brought to you by Pa’lante Rum, developed under the expertise of Cuban Master Distiller Jorge Perez in Chiapas, Mexico, utilizing exclusively Mexican ingredients. Alternative options include using a different brand of grapefruit soda, or substituting simple syrup with Liber grapefruit cordial. If making these substitutions, replace the grapefruit soda with club soda.

Begin by placing mint and simple syrup into the lower section of a mixing tin and muddle them together. Add rum, coconut water, and lime to the mixture. Fill with ice and shake until the mix is well chilled. In a Collins glass, pour grapefruit soda and fill with fresh ice. Strain the mixture from the shaker into the glass and stir briefly. Enhance with a lime wedge as garnish.

It’s hard to argue against a summery punch pairing California gin with fresh watermelon.

This unique and delicious California gin features botanicals sourced from the migratory path of the grey whale, contributing to the species’ conservation with a portion of the proceeds.

Combine all ingredients except ginger beer into a large drink vessel. Fill with crushed ice and top with ginger beer. Briefly stir to combine. Garnish with mint.

Make a batch of this pineapple Mezcalita with Fósforo Mezcal Ensamble.

Hailing from Puebla, Mexico, Fósforo Mezcal is crafted by fourth-generation master-mezcalero Aarón Alva Sánchez. It features a blend of Tobalá and Espadilla agaves. This mix serves six.

Mix all ingredients in a pitcher and refrigerate until chilled. To serve, add ice to the pitcher, then pour into rocks glasses filled with ice and rimmed with Tajin. Finish with a pineapple wedge for garnish.

The Ginger Revive offers a tasty non-alcoholic choice, also ideal for recovering the day after drinking.

This non-alcoholic beverage from The Cottage Westport caters to both non-drinkers and aids recovery for others the following day.

Combine all ingredients in a large pitcher. Stir well to mix thoroughly. Chill the mixture in the refrigerator. Before serving, strain the cocktail to remove the ginger pulp. Serve over ice.

A perfect cocktail to sit by the bonfire, combining whiskey, brown sugar, coffee liqueur and bitters.

This cocktail from Giselle Miami is all about welcoming the fall vibes.

Build all ingredients in a large mixing glass and stir together well. In a separate rocks glass, serve stirred contents into the glass over a large ice cube. Garnish with an orange peel clipped to the side of the glass and two flower petals in glass.

The Tropical Negroni offers an ideal blend of boozy, sweet, and bitter flavors.

This intriguing variation on the traditional recipe is available at Sweet Liberty, a well-known bar in Miami Beach. The bitterness of Campari complements the sweet tartness of the passion fruit liquor, creating a harmonious blend.

Stir and strain into a rocks glass over ice. Garnish with a slice of mango.

If you’re enthusiastic about trying a delightful cocktail, it’s essential to know which ones hit the mark and which ones might fall short.

Business Insider consulted various bartenders, beverage directors, and hospitality professionals to determine which cocktails are recommended or not at bars and restaurants.

Alisha Kaplan, a bar manager at Wolf’s Ridge Brewing, conveyed to Business Insider that opting for a classic old-fashioned, which is generally crafted with sugar, bourbon, and bitters, offers good value for money.

“If you’re inclined towards a boozy, spirit-centric drink, an old-fashioned should be your choice,” she mentioned. “It’s a straightforward, three-ingredient cocktail that offers great value and can be customized to suit your preferences.”

Kaplan suggested asking the bartender for whiskey recommendations or mixing things up with an Oaxaca old-fashioned, which uses tequila and mezcal instead.

Corey Phillips, the beverage director at Nina and Rafi, mentioned to BI that Negronis are likely familiar to any bartender you sit in front of — and chances are they’re going to have all the ingredients.

“In my opinion, a Negroni is a great way to get a consistent, delicious, and sophisticated cocktail,” he noted.

The cocktail is easy to assemble since it’s crafted by blending equal parts gin, sweet vermouth, and Campari.

Kim Haasarud, a professional bartender and beverage consultant, told BI that simple margaritas with fresh ingredients can’t be beaten.

“A Tommy’s margarita consists of a full 2 ounces of tequila, fresh lime juice, and agave nectar,” she explained. “Make sure to specify a good tequila when you order. It’s straightforward yet scrumptious.”

If you’re unsure about which tequila to choose, asking your bartender for recommendations is a good idea.

Kaplan mentioned to BI that mai tais are an excellent choice for those who prefer their drinks sweet, but potent.

“This tiki classic is not only delicious but sneaky with its booze,” she said. “It may not taste strong, but you’re definitely getting your money’s worth.”

The bar manager added that the orgeat syrup — a sweet addition made with almonds, sugar, and orange-flower water — is what gives the drink a complex and rich flavor.

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Shawn Soole, a cocktail-book author and the owner of Soole Hospitality Concepts, recommended Audrey Saunders’s old Cuban if you’re looking to steer away from the classics.

“A mix of rum, lime, mint, and sparkling wine served up, it’s a hybrid daiquiri-mojito-royale cocktail that most bars should have all the ingredients for and is always a crowd-pleaser,” he told BI.

Soole added that old Cubans are especially refreshing in the summer.

Chef Omar Torres, the food and beverage director at Bonsai at Hilton Pensacola Beach, said citrus-based cocktails, like mojitos, are a surefire hit.

“Mojitos are versatile, elegant, pleasant to the palate, and most bars will have a different version of it,” he told BI.

While a specialty mojito is always an option for something different, the beverage director suggests trying drinks like Moscow mules and French 75s which have similar taste profiles.

Haasarud told BI that a good strategy for enjoying high-quality spirits without the hefty price tag is to select a drink from the bar’s special cocktail list.

“Bars often negotiate special purchases with their distributors or suppliers, enabling them to offer more premium liquors at reduced prices,” she explained.

Furthermore, she mentioned that bartenders are usually better trained in crafting these featured cocktails, increasing the likelihood of a superior drink experience.

Kaplan described Long Islands as “the amalgamation of everything terrible in a cocktail” that ensures “the worst hangover of your life.”

Additionally, she mentioned that this classic cocktail is typically overpriced and poorly crafted in many bars.

Austin Carson, founder and co-owner of Restaurant Olivia, expressed to BI his reluctance to recommend drinks containing egg whites, such as classic amarettos or whiskey sours, citing the risks associated with consuming the raw ingredient.

“I’ll generally stay away from egg-white drinks,” Carson stated. “Doing so implies a sanitary wherewithal that I have to trust as well as proper execution.”

Many bars and restaurants now offer drinks without egg whites and are willing to accommodate special requests.

Torres mentioned that while he sees why some might enjoy a Miami Vice, a layered frozen drink with strawberry daiquiri and piña colada, he doesn’t believe it offers a quality cocktail experience. Link.

“Enjoying a cocktail at a bar or restaurant should be fun, fresh, pleasant to the palate, and good for you,” he explained, highlighting the problem with many establishments that use syrups and other chemicals in their cocktails.

Kaplan advised against ordering vermouth cocktails like Manhattans to avoid the risk of drinking spoiled alcohol. He noted that the fortified wine doesn’t age well and might spoil.

“If you see an old dusty bottle of vermouth on the back bar, run for the hills,” she said.

The bar manager added that ordering the drink at bars or restaurants that are not cocktail-focused is especially risky.

Haasarud recommended avoiding house margaritas to skip the potential hangover from sickly sweet mixers and bottom-shelf tequila.

“Not all house margaritas are made with fresh lime juice,” she said. “Rather it’s usually the cheapest version of a margarita made with a sour mix out of the gun and with a cheap tequila.”

Carson explained to BI that an Adonis cocktail, like a Manhattan, contains ingredients that spoil easily, thus making it a poor choice at dive bars or restaurants that are not well-known for their cocktails. This classic cocktail is composed of sweet vermouth and sherry.

“I would avoid cocktails that rely on quickly oxidizing ingredients like sherry and vermouth,” he advised. “It’s akin to the rule of avoiding seafood at places that don’t frequently serve it.”

Montes advised against opting for popular poolside drinks such as strawberry daiquiris and piña coladas if you’re looking to truly savor the alcohol and get good value for money. He pointed out that these are often watered down with sugary mixes used by the bar.

“Despite their perfection poolside and photogenic appeal, I would pass on having a blended drink,” remarked Montes.

The bartender recommended ordering the martini version of the drinks instead for a similarly sweet and tropical option.

This story was originally published in June 2021 and most recently updated on August 29, 2024.

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There’s no better way to impress a lady at the U.S. Open than with a signature Honey Deuce cocktail—or so one hopeful gentleman thought.

A video capturing the moment has tennis fans buzzing.

On Monday at Louis Armstrong Stadium, a man eagerly made his way to his seat, double-fisting two iconic Honey Deuces, ready to watch American star Frances Tiafoe in action. However, just as he was about to sit next to a lady, someone else swooped in and handed her a drink first.

This is cinema. pic.twitter.com/gU3anzQtdM

Clearly distressed by the situation, the man was left holding two $23 U.S. Open cocktails—and no lady.

It wouldn’t be a viral moment without fans chiming in on the interaction, or lack thereof.

“Good thing he has two drinks for himself now to numb the pain,” one user took to X. While another said, “$23 dollars and a crushed ego.”

Fans are also speculating whether the man knew the woman — or if it was in fact their first meeting.

The official drink of the U.S. Open, the Grey Goose Honey Deuce, has taken the tournament by storm.

Dubbed “the season’s hottest accessory,” the cocktail has become a crowd-favorite (450,000 cocktails sold during the 2023 tournament) among tennis fans, whether they’re soaking in action or hoping to mix and mingle, apparently.

PHILADELPHIA – Attention Pennsylvania businesses, starting Tuesday you can now apply for a permit to begin selling ready-to-drink cocktails, the Pennsylvania Liquor Control Board (PLCB) announced Monday.

Earlier this summer, Governor Josh Shapiro signed bipartisan legislation that allows the sale of ready-to-drink cocktails at places like grocery stores and gas stations starting September 16th.

“Thanks to our bipartisan budget, you will soon be able to go get ready-to-drink cocktails – some made right here in Pennsylvania – at places like grocery stores and gas stations,” said Governor Shapiro. “Today’s announcement opening the new permit applications means we’re one step closer to making that a reality. This is what real freedom looks like, and we did it in a way that protects taxpayers and supports our state workers.”

If you’re a business that sells alcohol, you can apply for a permit to start selling canned cocktails starting today!

And on September 16th, you can get your favorite hard seltzers and canned cocktails at a grocery store or gas station near you.

We may be the only divided… https://t.co/vv57E7mHnA

— Governor Josh Shapiro (@GovernorShapiro) August 27, 2024

The newly introduced RTDC permit will allow permit holders to offer alcoholic drinks with ABV ranging from 0.5% to 12.5%, in unopened containers of up to 16 ounces for takeaway.

This permit can be obtained by retail liquor license holders with wine expanded permits, such as restaurants, hotels, supermarkets, convenience stores, and also by distributors and importing distributors of malt and brewed beverages, providing they have certification from the Responsible Alcohol Management Program.

The legislation is set to be enacted on Monday, September 16, with the PLCB planning to process and potentially approve applications for early applicants on that day.

The initial application fee for a RTDC permit is $2,500 per establishment. There is also an annual renewal fee which is 2% of the cost of RTDC purchased for off-premises consumption, whether purchased from the PLCB or licensed Pennsylvania manufacturers.

Licensees interested in applying for a RTDC permit can do so through PLCB+.

The ubiquitous espresso martini has served as a gateway libation into the world of coffee cocktails. Its velvety balance of sweet coffee liqueur and bitter caffeine fuse for a sip so delightful that its renaissance is equivocal to a movement.

Still, the espresso martini can’t reign forever, and there are other coffee cocktails deserving of your time.

Here are five tips for elevating your coffee cocktail game.

Black Russian Cocktail

Choosing a superior base for your coffee cocktails, whether you’re after a caffeine hit or its flavorful mimic, is essential. Mr Black Cold Brew is popular among espresso martini lovers due to its richer flavor. For those who prefer tequila, Quintaliza Tequila offers a unique double-distilled reposado that ages in coffee barrels, bringing a complex profile of caramel and nutty notes. Straightaway’s Accompani Coffee Liqueur incorporates cold brew from Stumptown Coffee Roasters and local Meadowfoam honey, creating a warm, smooth taste ideal for enhancing any coffee cocktail.

The presentation of many coffee cocktails mirrors that of their café counterparts, with barista art replaced by a mixologist’s garnish – beginning with a delicate layer of cream atop the deep, coffee-inspired concoction. Experts at The Polo Bar in Dubai highlight the critical role of a dry shake in crafting coffee cocktails. Initially, mix all ingredients with ice, strain, then shake again without ice to develop a creamy layer for an exquisitely structured drink.

Irish Coffee is perhaps the sole cocktail where using black coffee is appropriate, though it’s less dense than espresso and can dilute the drink or diminish its robustness. A clever workaround is to employ Nespresso pods, particularly their iced espresso varieties engineered for optimal flavor when mixed with milk or ice. “Although you can use any Nespresso capsule for cocktails, the Ice Leggero and Ice Forte pods are specifically designed for iced drinks, accounting for ice melt and creating the ideal sipping experience,” explains James Pergola, Nespresso’s Coffee Ambassador. “These were intentionally crafted without an intensity rating to serve as perfect coffee cocktail ingredients.”

Nespresso Ice Leggero and Ice Forte pods are perfectly suited for coffee cocktails.

When drinks curdle, they segregate the flavors and create a dissonant taste experience. This often happens when mixing a hot, acidic base like coffee with cold or less acidic substances, which is common in cocktail making. To prevent this, cool your coffee prior to mixing and avoid dairy, as it promotes curdling.

While coffee beans make a simple and effective garnish for coffee cocktails, other options can enhance both the visual appeal and taste of the drink. Consider using freshly grated nutmeg, cinnamon, coconut flakes, or dehydrated orange slices, which all rest beautifully atop foamy drinks after a thorough shake. “For an elegant touch, try a sugared rim,” suggests Pergola. This involves moistening a glass’s rim with simple syrup and dipping it in sugar. Alternatively, a fresh orange slice adds a “zesty punch” that complements the intense flavors of a coffee cocktail.

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NEW YORK, Aug. 26, 2024 /PRNewswire/ — Today, Deko Cocktails, a newly launched line of expertly crafted ready to serve cocktails, is excited to announce their official US launch in over 40 initial states.

Deko Cocktails is redefining the ready-to-drink market by elevating the home drinking experience with our ultra-premium, ready-to-sip cocktails. We blend high-quality spirits like hand-macerated cucumber vodka and barreled aged bourbon whiskey with unique botanicals and all-natural ingredients such as yuzu, elderflower, and English lavender.

Our cocktails recreate those from the world’s most prestigious bars, offering a luxury cocktail experience at your fingertips. With Deko Cocktails, you can enjoy expert mixology at home, transforming your evenings with indulgent and sophisticated flavors.

“We couldn’t be more excited to unveil Deko Cocktails to the world – this has been a project in the making for quite some time and we believe we offer consumers a new spin outside of traditional canned cocktails,” states Michael Handman. Handman continues, “The time is now for the ready-to-pour sector and we have no doubt that we’ll become a leader in the space in the year to come, as a result of the liquid at-hand, the team on-board and the clear vision we have for the business in 2024 and beyond.”

Deko’s go-to-market strategy involves launching in key states, including California, Florida, New York, and New Jersey, through Park Street Importers.

Deko Cocktails are also available in Massachusetts via Craft Massachusetts, part of the Sheehan Family Companies, and in Illinois through LibDib. We are excited about our strong partnership with Total Wine & More, as well as offer our products through our direct-to-consumer platform, reaching over 40 states.

“Between NIPYATA! and LiquidRails we’ve been in the bev alc e-commerce industry for over a decade and we’ve seen (and tasted) a wide array of hundreds of Ready To Drink Cocktails,” states Will Hench, Co-Founder of LiquidRails and NIPYATA!

Hench continues, “I can confidently say that I’ve never been more excited nor bullish about a Ready To Drink Cocktail launch as I am about Deko. Without question, this product is the highest quality, most delicious we’ve experienced since our launch. I want to run a ‘Pepsi Challenge’ style campaign against the best bartenders in the world and see how Deko Cocktails stand up. The product is that good. We are honored to have Deko running on LiquidRails for their DTC e-commerce fulfillment and digital marketing. The Deko team is positive, innovative and awesome to work with – we cannot wait for cocktail lovers across the United States to be able to enjoy this fantastic product.”

To learn more visit www.dekococktails.com or check us out via @dekococktails on social media.

Company Contact
Michael Handman
Deko Cocktails
347-833-8743
michael@dekococktails.com

Communications Contact
Taylor Foxman
The Industry Collective
609-432-2237
382336@email4pr.com

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Grenadine is a highly adaptable, non-alcoholic syrup that can transform simple drinks into tantalizing cocktails, such as the Queen Mary, which combines light beer with grenadine. Additionally, it contributes its deep, pomegranate and orange flavors to various non-alcoholic mixes, like the Grown-Up Shirley Temple Mocktail.

When you’re out for brunch, you may have noticed the striking red and orange layers of the famous tequila sunrise cocktail. The sequence in which you introduce the ingredients is crucial. Start with orange juice and tequila, followed by a slow drizzle of grenadine, often poured over a bar spoon to help it cascade into the glass. Although added last, grenadine sinks to the bottom swiftly, creating the iconic “sunrise” effect. But why does this happen?

The reason lies in the scientific properties of grenadine: it is an extremely dense syrup, primarily owing to its high sugar and low water content, which makes it sink and creates that beautiful layering in drinks.

Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients

The density of a liquid is evaluated based on its specific gravity, which is described by Merriam-Webster as the proportion of the density of a substance to that of a reference substance (like pure water) when both are measured in air. This means the comparison of a liquid’s heaviness to that of water. A liquid that is lighter than water possesses a lower specific gravity. Water holds a specific gravity of 1.0; thus, any liquid with a higher specific gravity will submerge in pure water. For instance, Grenadine typically has a specific gravity of 1.18, though this might vary across different brands.

Sugar significantly influences a liquid’s density. For instance, high-proof, low-sugar liqueurs such as triple sec will rise above high-sugar, low-proof liqueurs like Butterscotch Schnapps. Pure spirits like whiskey, tequila, and vodka, known for their high-proof and low specific gravity compared to water, will float atop most ingredients in a layered cocktail, often delivering a potent taste of alcohol when the drink is sipped from the top. Grenadine, densely packed with sugar and minimal water, is heavier than most other mixers used in drinks.

For further details, read the article on Tasting Table.

The market for Ready-to-Drink (RTD) cocktails continues to experience significant growth, with reports showing an increase of over 100 percent in the last two years and an expected valuation of $40 billion by 2027. Although smaller, the THC beverage sector is expanding as well, particularly as cannabis legalization spreads across more states. A prominent THC drink brand, Nowadays, recently introduced a canned cocktail aiming to mirror the success of the RTD market, even though it contains no alcohol. The inspiration clearly comes from the burgeoning spirit-based canned beverage market.

Established last year, Nowadays initially drew inspiration from the non-alcoholic (NA) spirits category. The first offerings were 750-milliliter bottles of THC “spirits” available in high-dose (10 mg per serving), low-dose (5 mg per serving), and now a 2 mg micro-dose. These products are designed to be enjoyed as part of your favorite NA cocktail, enjoyed neat, or over ice. The formulation of these spirits, which includes cannabis extract, water, sugar, citric acid, and preservatives, is notably neutral, making them ideal for use in mixed drinks.

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The new Nowadays THC Canned Cocktails, however, are literally “ready to drink,” with four new recipes available to consumers: Original, Spicy Lime, Citrus, and Berry. “Expanding into canned cocktails was a natural next step for us,” said Nowadays CEO and cofounder Justin Tidwell in a statement. “Our bottled spirits have been incredibly successful, and we wanted to build on that by taking everything consumers love about Nowadays and creating a canned version for an elevated ready-to-drink experience. With this innovation, we can reach even more people and continue growing the brand.”

The initial launch of these canned cocktails are considered to be low-dose, with just five milligrams of THC per drink. Everyone reacts differently to THC, so one might start by consuming half a can at first if unsure about the effects, which are said to surface in about 15 minutes. Typically, five milligrams of THC is seen as a fairly small dose. The ingredients for these drinks are similar to the bottled spirits but include the term “natural flavors”—presumably what provides the berry, citrus, or spicy lime tastes. Additionally, each can contains only 25 calories and roughly four grams of sugar, ensuring these beverages are not overly sweet, which seems to be beneficial.

There are various THC-infused canned beverages on the market. Some, like Wynk, mirror the hard seltzer trend with flavors such as black cherry and mango. Others, like Cann, label themselves as “social tonics” and offer flavors like blood orange and cardamom. A different approach is taken by Nowadays, which gets its influence from non-alcoholic spirits, setting it apart. The mixed flavor six-pack from Nowadays is available on their website for $32, with single-flavor packs coming soon. They are also available from online retailers such as . As with alcohol, buyers must be over 21 to purchase these drinks.

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“What’s in a name? That which we call a rose by any other name would smell as sweet,” famously questioned William Shakespeare. Yet, does the taste remain unaltered as well?

Examining contemporary cocktail menus, one can observe that numerous modern concoctions are reminiscent of traditional cocktails in their naming. Though akin, the contents such as in a Manhattan or an Old Fashioned can differ vastly. Yes, your Manhattan may include whiskey, sweet vermouth, and bitters – but the specifics like which type of whiskey, which vermouth, and which bitters can vary significantly. Can a Manhattan that involves apple-infused bourbon, blanco vermouth, and cherry bitters retain its classic title? Possibly.

The confusion amplifies when delving into the classical margarita. “Margarita” translates to “daisy” in Spanish, and historically, a Daisy cocktail consists of a spirit, fruit syrup, and citrus juice – aligning with the traditional margarita concoction of tequila, triple sec, and lime juice if one considers triple sec as an orange-flavored alcoholic syrup.

However, a distinctive feature of a margarita is its salted rim, which introduces another layer to its classification. It toes the line with the crusta cocktail category, which typically entails a spirit, citrus juice, and often a fruit syrup like maraschino liqueur or triple sec, served in a glass rimmed with sugar or salt – akin to what’s observed in a brandy crusta, or more commonly known, a Sidecar.

Then there’s the Tommy’s margarita: tequila, lime juice, and agave syrup, which might be considered a Daisy if you treat agave syrup as fruit, but it isn’t truly a margarita. Instead, it’s more akin to a tequila gimlet featuring agave. And consider a skinny margarita? That’s tequila, lime juice, and soda water. Some might call it Ranch Water, though it is essentially a tequila collins minus the sugar. And ponder a spicy skinny margarita with mezcal?

No matter the conclusion, one thing is certain: It is summertime, and it is hot. August, with its bounty of blackberries, fresh watermelon, and lime, might just be the ideal month for whatever these concoctions are named.

In pursuit of enjoyment, I have compiled four distinct variations. Refer to them as you wish. Just remember that the name on Shakespeare’s baptismal document was, interestingly, Gulielmus Shakspere — food for thought.

Creamy Coconut Margarita

INGREDIENTS

1½ ounces Tapatio blanco tequila

¾ ounce Cointreau (or another premium triple sec)

¾ ounce fresh-squeezed lime juice

¼ ounce agave syrup

¾ ounce coconut cream (not sweetened)

Tajin seasoning

DIRECTIONS

Combine the initial five ingredients in a cocktail shaker with ice. Shake well and then pour the mixture through a strainer into a glass full of ice. Top with a sprinkle of Tajin.

Spicy Smoky Skinny Crusta Collins

INGREDIENTS

1 ½ ounces Santo Spirits Mezquila

1 ounce fresh-squeezed lime juice

1 ounce sparkling water

5 nickel-sized slices of fresh jalapeno pepper

King Floyd’s Black Lava Salt

1 dried chile de árbol

DIRECTIONS

Start by applying lime juice to the edge of your serving glass, then dip it into salt to coat, leaving one area free of salt. Add ice into the glass and keep it ready. In a separate mixing glass, combine mezquila, lime juice, and jalapeno slices with ice, then shake them together. Be careful to shake just enough to mix without breaking the jalapenos. Strain this mixture into your prepared glass. Finish by topping with soda and give it a gentle stir. Use a dried chile as garnish on the drink.

Watermelon Margarita

INGREDIENTS

1½ ounces Santo Spirits blanco tequila

¾ ounce Cointreau (or another premium triple sec)

¾ ounce fresh-squeezed lime juice

¾ ounce fresh watermelon juice (see note below)

½ ounce aquafaba

3 watermelon seeds

DIRECTIONS

Combine the initial five components in a shaker with ice. Vigorously shake them together and then strain the mixture into a glass filled with ice, ensuring to form a layer of foam at the top. Add the trio of seeds to rest on the foam.

Note: To prepare watermelon juice, chop a peeled, seedless watermelon into pieces and blend until smooth. Always shake or stir the juice prior to each use. Even seedless watermelons may contain a few seeds, which can be used for garnish.

Nonalcoholic Blackberry Daisy

INGREDIENTS

2 ounces Free Spirits the Spirit of Tequila

1 ounce fresh-squeezed Meyer lemon juice

1 teaspoon good-quality blackberry jam

2 dashes King Floyd’s Orange Bitters

3 large fresh blackberries

DIRECTIONS

Combine the first four ingredients in a shaker glass with ice. Place two blackberries on top. Shake until combined and the blackberries begin to fall apart. Pour the entire contents into a serving glass. Garnish with the leftover blackberry.

Jeff Burkhart is the author of “Twenty Years Behind Bars: The Spirited Adventures of a Real Bartender, Vol. I and II” and the host of the Barfly Podcast. Follow him at jeffburkhart.net and contact him at jeffbarflyIJ@outlook.com.

Beachwood Brewing is a renowned brewery, celebrated for achievements such as being named the World Beer Cup Champion Large Brewpub at the World Beer Cup Awards in 2016, and securing silver and bronze medals at the Great American Beer Festival in 2023. Read more about their milestone anniversary.

The brewery is now venturing into the spirits sector, introducing its own line of gins, rums, and vodkas at Beachwood Brewing & Distilling in Long Beach.

“Diversification was key for us. We didn’t want to limit ourselves to just beer; exploring other types of alcoholic beverages seemed like a natural progression. With our extensive experience in brewing, we decided to venture into spirits rather than wine,” explained Julian Shrago, the founder, co-owner, and brewmaster at Beachwood Brewing.

Recently, Beachwood Brewing & Distilling launched their distillery cocktail program. Beginning August 14, they started offering cocktails made with their housemade gin, rum, and vodka in Long Beach.

Beachwood Brewing & Distilling, renowned for their top-notch beers, ventured into spirits with the debut of their distillery cocktail program in Long Beach on August 16, 2024. Beginning August 14, they started offering cocktails crafted with their own gin, rum, and vodka.

The celebrated brewery introduced a range of cocktails on the opening day of their distillery program, including mixes with their exclusively produced vodka and soda.

The launch featured an array of cocktails made with housemade gin, rum, and vodka, marking Beachwood’s expansion into distilled spirits.

Among the highlights of the new cocktail menu was the Painkiller, featuring Beachwood’s own brand of spirits, served to the guests attending the launch event.

Beachwood Brewing & Distilling, acclaimed for their exceptional beers, expanded their offerings by launching a distillery cocktail program in Long Beach on August 16, 2024. Starting August 14, they commenced serving a selection of cocktails made with their own gin, rum, and vodka.

The cocktail menu includes drinks like the ChiChi, Gimlet, Painkiller, and Vodka and Soda, all crafted from Beachwood’s house-made spirits.

Among the cocktails introduced are a Gimlet alongside a Vodka and Soda, showcasing the versatility of their in-house distilled spirits.

Emphasizing the hands-on approach, a bartender at Beachwood was seen skillfully preparing a Gimlet for a customer, further highlighting the craft behind their newly introduced cocktail program.

Beachwood Brewing & Distilling, best known for their award-winning beers, expanded their offerings with the official launch of their distillery cocktail program in Long Beach on Friday, Aug. 16, 2024. Starting Aug. 14, patrons have enjoyed cocktails featuring housemade gin, rum, and vodka.

Since its inception in 2022, this Beachwood outpost has offered food and beer on tap. The new addition of a distillery cocktail program on Aug. 14 provides unique drinks crafted with spirits distilled on-site in a 150-gallon, four-plate copper column still.

At Beachwood, the emphasis on gin, rum, and vodka is strategic.

“Gin is a big focal point of what we’re doing at the distillery. Gin is a very culinary cocktail, driven by botanicals in the same way that much of cooking is,” he explained.

Shrago is also a fan of Tiki drinks so rum was a must, while vodka appealed to them because of its clean and versatile nature that can be used in many drinks.

“We were very curious about this too. Could we do it? Should we do it? And what do we really have to lose by trying?” Shrago said.

There are about two dozen cocktails on the new menu and some of the highlights include creations like the Saturn, a blend of house gin with passionfruit, lemon, and orgeat. There’s the Chi Chi, which is a twist on the classic piña colada made with house vodka, pineapple, coconut cream, and lime. Another noteworthy drink is the 1944 Mai Tai, a Tiki classic made with rum, lime, orgeat, and orange curaçao. The menu includes other classic cocktails like the gin and tonic, made with tonic water created in-house.

“We have multiple scratch-made tonic waters and several different types of gin. So it’s almost kind of like choose your own adventure when it comes to gin and tonic at our distillery,” he said.

While Beachwood is still primarily known for beers, Shrago believes that beer enthusiasts will appreciate their cocktails just as much.

“I’m sure they’ll sense the dedication, extensive research, and intention in every beverage,” he stated.

Beachwood Brewing & Distilling is located at 3630 Atlantic Ave, Long Beach. For additional details visit beachwoodbrewing.com.