Join Us

  • Summertime, and the boozing is easy.

    The sun is high in the sky.

    The pool chair is low in its recline.

    And you, my thirsty friend, could use a drink. Or, like, ten.

    Here they are, in The Cocktail Quarterly, Volume V: Summer Drinks.

    Inside, you’ll find a happy liver’s worth of recipes for the sweating season — in other words, cold drinks. Frozen drinks. And at least one that looks good with a tiny paper umbrella and a cute little bendy straw.

    So. Get thee to a blender.

    Then get to drinkin’.

  • The Mile High Julep

    By Shawn Chen, RedFarm's Decoy

    1 ¾ oz Tincup American Whiskey
    ½ oz Ancho Reyes Chile Liqueur
    ½ oz ginger syrup
    ¼ oz fresh lemon juice
    6 to 8 mint leaves

    Combine all ingredients in a Julep tin, including hand-clapped mint. Add crushed ice and churn until mixed thoroughly and the outside of the tin has frosted. Garnish with a large mint sprig and some sugar sprinkled over the mint and the ice.

  • The 86 Unicorn Tears

    Created by TJ Lynch, Mother’s Ruin

    3 parts white or amber rum (we use Bacardí Superior)
    1 part fresh lime juice
    1 part honey syrup (3:1 honey to hot water)
    3 parts fresh pineapple chunks
    8-12 Thai basil leaves

    Add all to blender with ice. Blend until smooth. Garnish with Thai basil sprig.

  • Margarita Rosa

    Created by Logan Ronkainen, Trattoria Il Mulino

    1 ½  oz tequila (we used Roca Patrón Silver)
    ¾ oz Cocchi Americano Rosa
    ¾ oz fresh lime juice
    ½ oz lime cordial

    Add all ingredients to a mixing tin with ice.  Shake for approximately 10 seconds.  Rim a rocks glass with a lime and salt it. Double-strain over a large ice cube in the rocks glass.  Garnish with a lime wheel.

  • Karate in the Garage

    Created by Chris Amirault, Harlowe

    1 ½ oz gin
    ½ oz El Dorado 12-Year rum
    ¾ oz coconut cream
    ¾ oz fresh lemon juice
    2 dashes toasted pecan bitters
    2 scoops of crushed ice

    Place all ingredients in a blender. Blend until desired consistency. If needed, add more ice. Pour in a tulip beer glass or large coupe. Garnish with grated nutmeg and an edible orchid.

  • The Lightbulb Martini

    Part of the Creative Juices Cocktail series created by award-winning mixologist Ryan Chetiyawardana for Virgin Airlines 

    1 jar vanilla black olives
    50 ml gin or vodka
    3 dashes orange bitters
    10 ml Martini Rosso vermouth
    10 ml Champagne

    Split one vanilla pod and store in a jar of black olives. Combine gin or vodka with orange bitters, vermouth and champagne. Stir over ice and strain into chilled martini glass. Garnish with an orange twist and one vanilla olive.

    Available for a limited time at all Virgin Atlantic US Clubhouses as well as the Hudson Hotel NY and the Mondrian London (opening this Fall)

  • Blended Piña Colada

    Created by Danielle Crouch, Caña Rum Bar

    1 oz white rum
    1 oz dark rum
    2 oz freshly squeezed pineapple juice
    1 ½ oz Coconut Cream*

    Mix all ingredients in a blender with 8-10 oz. of crushed ice (Caña uses Papa’s Pilar Dark and Blonde; we used Pyrat and Bacardí Superior). Pour into a Collins glass or tiki mug. Garnish with candied pineapple and fresh cherries.

    *Caña’s Coconut Cream is predominately made up of coconut water and meat blended with sweetened condensed milk and Coco Lopez. Yeah, Coco Lopez.

  • Italians Do It Better

    Created by Robert Haynes, Analogue Chicago

    ¾ oz Fernet
    ½ oz demerara syrup
    5 oz cold coffee
    1 oz sweet cream

    Combine fernet, demerara syrup and coffee in Collins glass. Add crushed ice and swizzle to incorporate. Top with fresh crushed ice. Float sweetened cream on top. Garnish with large mint bouquet.

  • The Spanish G+T

    Created by Chef Jose Andres, Jaleo

    3 juniper berries
    1 lime wheel
    1 lemon peel
    1 leaf lemon verbena
    1 ½ ounces Hendrick’s gin
    1 6.8-oz bottle tonic

    Add juniper berries, lime wheel, lemon peel, lemon verbena and a large ice cube to a wide-rimmed rocks glass. Add gin. Stir. Slowly add tonic water to taste.

  • Hops Cocktail

    Created by Matthew Biancaniello, Commissary at the Line Hotel

    2 oz Hophead Vodka
    2 oz fresh carrot juice
    ¾ oz fresh lime juice
    ¾ oz agave syrup
    Pinch of sea salt for garnish

    Shake all ingredients (save salt) with ice. Strained into a chilled coupe. Garnish with a pinch of salt.

  • Frozen Sweet Tea Vodka

    Created by John Roberts, The Bushwick Country Club

    1 part unsweetened tea*
    ½ part FAIR Vodka
    ½ part Karo syrup

    Brew the tea with hot water and then put in the fridge to cool. Once cooled down, mix with the vodka and Karo syrup (which acts as the drink’s “antifreeze” agent). Put in the freezer, stirring occasionally until it’s the consistency of a slushie. Garnish with a straw.

    *Any English breakfast or pekoe will do; PG Tips packs a caffeine punch

  • Credits

    The booze (clockwise from left)

    Sailor Jerry
    Tincup Whiskey
    Ketel One Vodka
    Fernet Branca
    FAIR Vodka

    Ancho Reyes Chile Liqueur
    Hophead Vodka
    Hendrick's Gin

    Pyrat Rum
    Roca Patrón Silver

    Special thanks to:
    Jolene Lupo and Highlight Studios
    Stylist: Alex Royle
    Bartender: Susie Prisk of Burnside Brooklyn
    Photography/Direction/Design: Your tippling chums at InsideHook