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

Having a few refreshing cocktail recipes on hand is always a good idea. And since we've all been mixing our drinks at home for several weeks now, we wanted to make sure you keep your taste buds and your bartending skills inspired. So we've collected recipes from Greater Phoenix resorts and restaurants that are perfect for entertaining a few close friends, sipping at the pool or just enjoying a relaxing happy hour in the shade this season.

Tequila | Rum | Vodka | Gin | Whiskey | Other Spirits | Non-Alcoholic

Tequila-Based Cocktails

Original Tequila Sunrise from The Arizona Biltmore, a Waldorf Astoria Resort 

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

-  1.25 ounces 100% Blue Agave Tequila
-  .75 ounces Creme de Cassis
​-  club soda
-  fresh lime juice ​

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.

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

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

Top with coconut foam and lime dust.

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

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

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

Rum-Based Cocktails

Piña Colada from The Wigwam

- 1.5 ounces Papa's Pilar Blonde Rum
- 3 ounces pineapple juice
- 1 ounces coconut cream

Pour over ice and garnish with pineapple leaf.

Blackberry Mojito from Weft & Warp Art Bar at Andaz Scottsdale

- 2 ounces plantation 3 star rum
- .75 ounce lime juice
- .75 ounce 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.

The CoCoMo from The Boulders Resort & Spa Scottsdale 

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

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

- 4 ounce Lemonade
- 1 ounce Midori
- 1 ounce Malibu Rum
- squeeze of Lime

Serve over ice and garnish with lime wheel.

Raspberry Rebel from the Omni Scottsdale Resort & Spa at Montelucia

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

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

Vodka-Based Cocktails 

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

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

Shake ingredients and top with ginger beer.

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

- 3 ounces Pearl Pomegranate Vodka (any other fruit flavor)
- 1 ounce Peachtree Peach Schnapps
- 1 ounce 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.

Around the Way from W Scottsdale

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

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

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

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

Gin-Based Cocktails

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

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

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

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

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

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

Hops and Harmony from Blue Hound Kitchen & Cocktails

- 1.5 ounces Bols Barrel-Aged Genever Gin
- .5 ounce Italian bitter liqueur Cynar
- .5 ounce lemon juice
- 1 ounce hops simple syrup
- .006 drops of salt water bitters
- 1 ounce of any IPA

Combine ingredients in a shaker with ice. Shake and serve in a Snifter glass. Pictured with hops garnish (optional).

Whiskey-Based Cocktails

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

 - .6 ounce LON's Last Drop Private Barrel Del Bac Whiskey
 - .6 ounce Luxardo Apricot Liqueur
 - .6 ounce Cocchi Di Torino Sweet Vermouth
 - .6 ounce blood orange puree

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

Peach Whiskey Smash from The Boulders Resort & Spa

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

Watermelon Julep from The Wigwam

​
- 2 ounces Gentleman Jack whiskey
- 1 ounce watermelon puree
- 1 ounce lemonade
- simple syrup
- 4 sprigs mint

Muddle mint in a glass. Combine whiskey, watermelon puree, lemonade, simple syrup and ice to make one drink. Pour over muddled mint leaves and garnish with last mint sprig.

​

Other Spirit-Based Cocktails

Parisian Rosé available poolside at The Hermosa Inn 

- 3 ounces rosé wine
- .5 ounce Luxardo Maraschino Liqueur
- 1 ounce fresh pomegranate syrup
- .75 ounce fresh lemon juice

Garnish with pomegranate seeds and serve over crushed ice.

Ronin Punch from Jade Bar at Sanctuary on Camelback Mountain Resort & Spa

- 2 ounces Tyku Sake
- .5 ounces Yuzu
- .25 ounces honey
- .25 ounces 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.

Sparkling Sangria from Salty Sow

- 2 ounces  Elderflower Liqueur
- lemon slice
- orange slice
- grapefruit slice
- purple basil leaf
- sparkling wine (as needed)

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

Non-Alcoholic Beverages

Prickly Pear Lemon Fuzz from Hilton Phoenix Resort at the Peak

- 3 ounces ginger ale
- .5 ounce prickly pear simple syrup
- .5 ounce fresh lime juice

Garnished with a lemon slice and fresh mint.