Fancy, fun summer drinks


Content and photos courtesy of Ocean Prime restaurant

Mix up one of these sweet and summery drinks to enjoy lake-or-poolside this season.



Pear Grapefruit Fixx

  • 1 ½ oz. Asian Pear-Infused Finlandia Grapefruit
  • ½ oz. Fresh Squeezed Lime Juice
  • ¼ oz. Cinnamon Syrup
  • 1 oz. Izze Grapefruit Soda


  • Combine all ingredients in service glass
  • Add crushed ice to service glass


Watermelon Elyx

  • 1 1/2 oz. Absolut Elyx
  • 1/2 oz. Uncle Val’s Gin
  • 1 oz. Basil Simple Syrup
  • 1/2 oz. Watermelon purée
  • 1/2 oz. Fresh squeezed lime juice
  • 5-6 Dashes Ginger Bitters


  • Combine all ingredients in shaker
  • Shake vigorously
  • Strain in coupe over watermelon balls

For the basil simple syrup:

  • 1 1/2 cups basil leaves
  • 1 quart water
  • 1 quart sugar
  • Combine all ingredients. Bring to a boil. Reduce heat and simmer for 15 minutes. Strain through chinois.

For the watermelon purée:

  • After removing garnish from the watermelon, place remainder of melon in blender. After blending, strain through chinois.


Rum Punch

  • 1 1/2 oz. Don Pancho 8 year Rum
  • ¼ oz. Ancho Reyes Chile Liqueur
  • ¼ oz. Orchard Apricot Liqueur
  • 1 oz. Fresh Squeezed Orange Juice
  • ½ oz. Fresh Squeezed Lime Juice
  • ½ oz. Simple Syrup
  • 5 drops Bitter Truth Chocolate Bitters

Preparation Procedures:

  • Combine all ingredients in mixing glass.
  • Add pellet ice to shaker.
  • Shake to combine.
  • Strain over 3 pieces of hand-chipped ice into service glass. Garnish with a lime ribbon and straw.


Cucumber Gimlet

  • 1 1/2 oz. Bombay Sapphire Gin
  • 1 oz. Fresh Squeezed Lime Juice
  • 1 oz. Simple Syrup
  • 4 to 5 slices of cucumber


  • Fill service glass with ice
  • Add cucumber, fresh lime, simple syrup to tin.
  • Muddle with 3 ice cubes until cucumber is dissolved.
  • Add ice to shaker to fill halfway. Shake gently and strain into iced service glass. Garnish with a serpentine cucumber slice

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