Break out the shaker and your shades, because local restaurants and resorts are sharing their go-to refreshing cocktail recipes just in time for summer.

It's always recommended to have a few refreshing cocktail recipes on hand. That's life for us in Phoenix, so we wanted to share recipes from local restaurants and resorts that are perfect, whether you're entertaining many or just sipping in the shade this season.


Original Tequila Sunrise from The Arizona Biltmore

(Yes, the foundation for this iconic cocktail was invented here!)

-  1.25  oz 100% Blue Agave Tequila
-  .75 oz Creme de Cassis
-  Fresh lime juice ​
​-  Club soda

Fill a tall glass with cracked ice. Add Tequila, Creme de Cassis and a squeeze of fresh lime juice. Fill with club soda. Garnish with a lime wedge.

Cocktail Blog - Biltmore



1944 Mai Tai from District American Kitchen at Sheraton Grand Phoenix

-  1 oz Bacardi Oak Heart Rum
-  1 oz Bacardi Rum
-  1 oz Banana Cashew Orgeat
-  .5 oz Triple Sec
-  1 oz fresh-squeezed lime juice

Garnished with a mint sprig and lime wedge

Cocktail Blog - District



The CoCoMo from The Boulders Resort & Spa Scottsdale 

- 1.5 oz Bacardi Superior Rum
- 8 mint leaves
- 1 oz pineapple juice
- 1 oz Coco Lopez Cream of Coconut
- .5 oz fresh lime juice
- .5 oz simple syrup

In a highball glass, muddle mint with lime juice and simple syrup.  Fill with ice and add rum, pineapple juice, and cream of coconut. Shake, pour and top with club soda. Garnish with lime wedge and mint sprig. 

Cocktail Blog - Boulders



Madras Crush from Roaring Fork

- 1.5 oz Herradura Silver
- .5 oz Cointreau
- 1 oz cranberry juice
- 1 oz finest call simple syrup
- 3 pieces orange, squeezed
- One half of a lime, cut in pieces

Muddle Ingredients, shake over ice, and pour into a tall glass. Garnish with a lime wedge.

Cocktail Blog - Roaring Fork



Coconut Dream from The Mix Up Bar at Royal Palms Resort & Spa

- 1.5 oz Coconut Washed Don Julio Reposado
- .5 oz Dry Curacao
- .5 oz simple syrup
- .5 oz lime juice
- 1 oz pineapple juice

Top with coconut foam and lime dust.

Cocktail Blog - Royal Palms



Hops and Harmony from Blue Hound Kitchen & Cocktails

- 1.5 oz barrel aged genevere
- .5 oz cynar
- .5 oz lemon juice
- 1 oz hops simple syrup
- .006 drops of salt water bitters
- 1 oz of any IPA

Cocktail Blog - Blue Hound Kitchen



Sparkling Sangria from Salty Sow

- 2 oz of Elderflower Liqueur
- Lemon slice
- Orange slice
- Grapefruit slice
- Purple basil leaf
- Sparkling wine (as needed)

Shake liqueur along with fruits and basil and ice. Pour into a glass and top with sparkling wine. Garnish with red and green grapes.

Cocktail Blog - Salty Sow



Blackberry Mojito from Weft & Warp Art Bar at Andaz Scottsdale

- 2 oz plantation 3 star rum
- .75 oz lime juice
- .75 oz simple syrup
- 4-5 muddled blackberries
- 7-10 mint leaves
- Bottom with soda water

Muddle and shake ingredients without soda water. Add soda water to Collins glass with strained ingredients and ice. Garnish with mint leave and black berry. Stir lightly and serve.

Cocktail blog - Andaz



Ronin Punch from jade bar at Sanctuary on Camelback Mountain Resort & Spa

- 2 oz Tyku Sake
- .5 oz Yuzu
- .25 oz honey
- .25 oz ginger simple syrup
- Top with Ginger Kombucha
- Garnish Thai basil

Combine all ingredients, except the Ginger Kombucha and mix. Top off with Ginger Kombucha and garnish with Thai basil.

Cocktail Blog - jade bar



Pineapple Mission Mule from Kitchen West at The Scottsdale Resort at McCormick Ranch

- 1.5 oz Pineapple Infused Mission Vodka
- Two fresh squeezed limes (leave in)
- Add diced pineapple chunks

Shake ingredients and top with ginger beer.

Cocktail blog - Scottsdale mcCormick



Peach Pomegranate Martini from Ahnala Mesquite Room at We-Ko-Pa Resort & Conference Center

- 3 oz. Pearl Pomegranate Vodka (any other fruit flavor)
- 1 oz. Peachtree Peach Schnapps
- 1 oz. orange juice
- 1/4 wedge freshly squeezed lemon juice

Combine Pomegranate Vodka, Peach Schnapps, orange juice, and lemon juice in a mixing tin. Shake all ingredients until mixed thoroughly and chilled. Rim a chilled martini glass with cinnamon sugar and strain ingredients into the glass. Garnish with a lemon twist.

Cocktail blog - We-Ko-Pa



Around the Way from W Scottsdale

- 1.5 oz St George Green Chile vodka
- .5 oz Yellow Chartreuse
- .75 oz lemon juice
- .5 oz strawberry puree

Shake and double fine strain into a couple. Garnish with a dehydrated lemon wheel.

Cocktail Blog - W Scottsdale



One Last Fling from MERITAGE, an urban tavern, at JW Marriott Desert Ridge Resort & Spa

- 1.5 oz Commerce Gin
- .25 oz Bertina Elderflower
- .5 oz Tempus Fugit Violette
- .75 oz lemon juice
- .5 oz simple syrup

Fill shaker with ice and fill with all ingredients. Shake hard and strain in Martini Coupe. Garnish with edible marigold flowers.

Cocktail Blog - JW Marriott Desert Ridge



The Bee's Knees from Kai at the Sheraton Grand at Wild Horse Pass

- 1.25 oz Thumb Butte Distillery Western Sage Gin 
- .75 oz mesquite honey 
- .75 oz lavender syrup 
- 1 oz Meyer lemon juice 

Shake ingredients over ice and pour. Top with club soda and garnish with lavender.

Cocktail Blog - Kai



Pineapple Escape from Lobby Bar & Grill at the Arizona Grand Resort & Spa

- 1.5 oz of your favorite Rye Vodka (Rye Vodka has a slight citrus aroma with a clean finish)
- 2.5 oz fresh juiced pineapple
- 1 oz saffron syrup
- .75 oz lemon juice

Combine all ingredients in shaker. Shake vigorously with ice. Strain over ice or a large cube in an old-fashioned glass. Top with a few saffron threads.

Cocktail blog - Arizona Grand Resort



Raspberry Rebel from the Omni Scottsdale Resort & Spa at Montelucia

- 1.5 oz Cana Brava Rum
- 3 dashes Cranberry Bitters
- 1 oz lime juice
- .75 oz simple syrup
- 4 raspberries

Combine ingredients in shaker tin, add ice and shake hard. Double strain into Collins glass with fresh ice. Garnish with lime wedge.

Cocktail blog - Omni Montelucia




The Last Drop at LON's Last Drop at the The Hermosa Inn

 - .6 oz LON's Last Drop Private Barrel
 - Del Bac Whiskey
 - .6 oz Luxardo Apricot Liqueur
 - .6 oz Cocchi Di Torino Sweet Vermouth
 - .6 oz Blood Orange Puree

Shake all ingredients and serve in a martini glass with orange peel and Fabbri cherry.

Cocktail Blog - Hermosa Inn




Parisian Rosé available poolside at The Hermosa Inn 

- 3 oz rosé wine
- .5 oz luxardo maraschino cherry liquor
- 1 oz fresh pomegranate syrup
- .75 oz fresh lemon juice

Garnished with pomegranate seeds and serve over crushed ice.

Parisian Rose Cocktial - Hermosa Inn




Peach Whiskey Smash from The Boulders Resort & Spa

- .25 cup fresh peaches
- 3 mint leaves
- 2 lemon wedges
- 1 oz water
- .5 oz simple syrup
- 2 oz whiskey (Woodford Reserve)
- .75 oz egg whites

Muddle all ingredients except for the whiskey and egg whites, then add whiskey and egg whites. Shake with ice and strain into chilled martini glass. Garnish with a slice of peach and mint.

Peach Whiskey Smash Cocktail from The Boulders



Prickly Pear Margarita from Spotted Donkey Cantina at The Boulders Resort & Spa

- 1.5 oz Herradura Double Barrel Tequila
- 1 oz Cointreau
- .5 oz Prickly Pear Syrup
- Sweet & Sour

Shake all ingredients together, pour over ice and top with Sweet & Sour.

Prickly Pear Margarita at Spotted Donkey at The Boulders



Prickly Pear Lemon Fuzz from Pointe Hilton Squaw Peak Resort

- Absolute Citron
- Lemonade
- Splash of Club Soda

Garnished with a lemon slice and fresh mint.

Prickly Pear Lemon Fuzz at Pointe Hilton Squaw Peak



Snow Globe from Hyatt Regency Scottsdale Resort & Spa at Gainey Ranch

- Bacardi Rum
- Malibu Rum
- Pineapple
- Lime juice
- Coconut water

Garnish with coconut flakes and mint.

Snow Globe Cocktail at Hyatt Regency Scottsdale




Watermelon Julep from The Wigwam

- 2 oz. Gentleman Jack
- 1 oz. Watermelon puree
- 1 oz. Lemonade
- Simple syrup
- 4 sprigs mint

Watermelon Julep at The Wigwam

Pina Colada from The Wigwam

- 1.5 oz. Papas Pilar Blonde
- 3 oz. Pineapple Juice
- 1 oz. Coconut Cream

Pour over ice and garnish with pineapple leaf.

Pina Colada at The Wigwam



Ahnala Melon Lemonade from Ahnala Mesquite Room at the We-Ko-Pa Resort & Conference Center

- 4 oz. Lemonade
- Squeeze of Lime
- 1 oz. Midori
- 1 oz. Malibu Rum

Serve over ice and garnish with lime wheel.

ahnala lemonade



The Strawberry Shamrock from Kelly's at Southbridge

- 1 oz. Cruzan Strawberry Rum
- 1 oz. Effen Cucumber Vodka
- .75 oz Sour Mix
- Dash Grenadine

Shake and top off with about 1-1.5 oz. soda water. Garnish with a cucumber and strawberry.

The Strawberry Shamrock at Kelly's at Southbridge