Break out the shaker and your shades: Local restaurants and resorts are sharing their go-to refreshing summer cocktail recipes below.
Blood Orange Sparkling Vodka from ZuZu at Hotel Valley Ho
- 1.5 oz Tito’s Handmade Vodka
- 2.5 oz blood orange puree
- 1 raspberry, muddled
- .5 oz ginger root syrup
- 2 oz Voss Sparkling Water
Combine ingredients in a shaker. Shake, serve over ice in a mason jar. Garnish with a half orange slice and a raspberry on a pick.
Garden-to-Glass Strawberry Jalapeno Margarita from Rico’s American Grill
- 1.5 oz Strawberry jalapeno home-infused silver tequila
- 1 oz Agave syrup
- 1.5 oz Fresh lime juice
Infuse silver tequila with fresh cut strawberries and sliced jalapenos overnight. Combine ingredients in a shaker filled 2/3 with ice. Shake vigorously. Strain over ice. Salt rim and garnish with a strawberry wheel and slapped jalapeno rings.
Cantaloupe Martini from Sanctuary on Camelback Mountain
- 1.5 oz Titos Vodka
- 2 oz Watermelon liqueur
- Splash orange juice (fresh)
- Splash lime juice (fresh)
Combine all ingredients with ice and shake. Strain into a chilled martini glass and garnish with a cantaloupe ball.
Oasis Cocktail from Cabana Grille at Royal Palms Resort & Spa
- 1.5 oz rum
- .75 oz Blue Curacao
- .5 oz lime juice
- 1 oz pineapple juice
- 1 oz coconut puree
- Garnish with Swedish Fish candy
Traditional Margarita from Oasis Bar and Grill at The Phoenician
- 2 oz El Tesoro Platinum Tequila
- .5 oz Cointreau
- Sweetened lemon and lime juices
- Garnish with a lime wedge
Vitamin W Cocktail from W Scottsdale
- 1.5 oz Ketel One Oranje
- .5 oz Chambord
- 2.5 oz cranberry juice
- 1.5 oz fresh orange juice
- 5-6 fresh raspberries
- 1 orange wedge
- 1 lime wedge
Muddle the raspberries, orange wedge, and lime wedge with the Chambord in a pint glass. Fill the glass with ice. Add the Ketel One Oranje, cranberry juice, and the orange juice. Cover and shake to mix the ingredients. Pour everything into a stylish lowball glass and enjoy.
Disappearing Mexican Mango! from The Bees Knees at The Camby Hotel
- 2 oz blanco tequila
- 1 oz lime juice
- .5 oz Ancho Reyes
- .5 oz mango puree
Combine ingredients in tall glass over ice and stir.
El Corazon from Tanzy Restaurant
- 2 oz 100% de Agave Tequila
- .5 oz lime juice, fresh squeezed
- .5 oz passionfruit puree
- .75 oz pomegranate juice
- .5 oz blood orange juice
- .5 oz agave nectar
Build in a pint glass and shake vigorously with fresh ice. Strain into a chilled martini glass with a Kosher Salt and Tellicherry Peppercorn Rim. (Dampen the rim with a lime wedge, then set upside down in a bowl with equal parts Kosher salt and freshly ground Tellicherry).
Lounge Chair Lizard from The Wigwam
1.5 oz Bacardi light rum
2 oz OJ
2 oz pineapple juice
.25 oz Meyers Dark Rum
Combine Bacardi light rum, OJ, & pineapple in a mixing glass with ice, shake for 5-10 seconds. Pour over ice in pint glass. Splash of grenadine. Float the Meyers Dark Rum on top.
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. Add whiskey and egg whites. Shake with ice. Strain into chilled martini glass. Garnish with a slice of peach and mint.
Coconut Pineapple Margarita from We-Ko-Pa Resort & Conference Center
- 1.5 oz 1800 Coconut
- 1 oz pina colada puree
- 2 oz pineapple juice
- 1 oz fresh lime juice
- 2 oz margarita mix
Shake ingredients over ice serve in margarita glass garnish with pineapple wedge
Hibiscus Paloma from Rita’s Kitchen at JW Marriott Camelback Inn Resort & Spa
- 1.5 oz Don Julio Blanco
- 1 oz fresh lime sour (equal parts fresh squeezed lime juice and simple syrup)
- 1 oz fresh grapefruit juice
- .75 oz Domain Canton Ginger Liqueur
- Garnish: Candied Ginger
Shake vigorously and strain over ice. Strain the House-Made Hibiscus Syrup through a straw to layer on the bottom of the cocktail.
Desert Punch from JW Marriott Phoenix Desert Ridge Resort & Spa
- 1 oz mango vodka
- 1 oz Bacardi light rum
- Equal parts orange juice and pineapple juice
- Splash of grenadine
Served mixed on ice and float of Bacardi 151 on top.
Creole Lemonade from Southern Rail
- 2 oz Rogue Dark Rum
- 1 oz Hangar Citron Vodka
- 1 oz Tapatio Reposado Tequila
- 1 oz Pimm’s
- .25 oz honey simple syrup
- Splash fresh lemon juice
- 5 oz House-made honey lemonade
Shaken and strained over ice in a mason jar. Garnish with a lemon wheel and a couple dashes of Crystal’s Hot Sauce.
Gin Blossom from Kai at Sheraton Grand at Wild Horse Pass
- 1.25 oz Hendrick’s Gin
- 1 oz Cointreau Orange Liqueur
- .75 oz lemon juice
Shake Hendrick’s, Cointreau and lemon juice in a shaker with ice. Pour in glass, then top with Papago’s Orange Blossom Wheat Ale.
Strawberry Birch Margarita from CENTRO at Omni Scottsdale Resort & Spa at Montelucia
- 2 oz Herradura Reposado
- 1 oz Amber maple syrup
- 1 oz lime juice
- .75 oz RE’AL Strawberry puree
- Garnish: Strawberry slice and lime wedge
In a cocktail shaker, combine all the ingredients with ice. Shake vigorously and strain into iced plastic cup. Garnish.