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Phoenix’s Best Summer Cocktail and Mocktail Recipes

5 C's Sour From The Brill Line at The Churchill 

Ingredients  

• 1 oz AZ Distilling Co. Copper City Cabernet Cask bourbon

• ¾ oz Four Roses bourbon 

• ¼ oz homemade citrus oleo (grapefruit, lemon, orange) 

• 1 oz fresh lemon juice 

• ½ oz rich simple syrup 

• 2 dashes Angostura bitters 

• 2 dashes Fee Brothers Orange bitters 

Directions 

Shake, double strain into double old-fashioned glass over artisanal cube. Add ¼ oz Amaro Cio Ciaro float. Expressed & discarded lemon peel, dehydrated lemon wheel garnish. 

It’s A Dry Heat from The Scottsdale Plaza Resort & Villas

Ingredients 

• 1 ½ oz Jameson Irish Whiskey 

• ¾ oz Domaine de Canton 

• ½ oz Peach REAL Syrup 

• 1 oz Lemon Juice 

Directions 

Combine ingredients into shaker with ice. Shake vigorously for 20 seconds and strain into rocks glass with ice. Garnish with dehydrated lemon wheel. 

Summer Daze from The Rosticceria

Ingredients 

• 1 ½ oz SanTan Sweet Peach Bourbon 

• 1 oz Fresh lemon Juice 

• ¾ oz Simple Syrup (1:1) 

• 1 oz Unsweetened Iced Tea 

Directions 

In a shaker tin, combine bourbon, lemon juice, and simple syrup with ice. Shake vigorously, and strain over ice in a Collins glass. Float tea over the top, and garnish with a dehydrated peach. 

A Love Story from The Westin Kierland Resort & Spa

Ingredients 

• 1 oz Gray Whale Gin                                 

• 1 oz Aperol                                                  

• 2 oz Sweet & Sour mix           

• 2 oz Club Soda                                     

Directions 

Combine all ingredients with ice. Strain and pour over ice in a wine glass. Garnish with lemon twist.       

Desert Breeze from Bang Bang Tempe

Ingredients 

• 1 ½ oz Bulldog Gin 

• ½ oz lemon juice 

• 3/4 oz Prickly Pear Puree' 

Directions 

Shake and strain into high ball glass. Top with ginger beer and garnish with dried lemon wheel & basil 

Fairy Dust Martini from Canyon Lounge

Ingredients  

• 1 ½ oz Empress Gin  

• ¾ oz Grapefruit  

• 1 oz Lemon juice  

• 1 oz Simple Syrup  

• ½ oz St-Germain Elderflower Liqueur  

• 2 dashes of Cranberry Bitters  

• ¼ tsp Edible Glitter 

Directions  

Shake all ingredients hard over ice. Strain into a coupe glass. Garnish with pink cotton candy on a pick, but you better eat it fast before it disappears just like a fairy 

Sedona Bee from Hilton Sedona Resort at Bell Rock

Ingredients 

• 3 oz Desert Rain Arizona Gin 

• ¾ oz local honey 

• ¾ oz Lemon Juice 

• ¾ oz Egg White 

Directions 

Combine ingredients and dry Shake for 10 seconds. Add ice and shake all ingredients until shaker is frosty. Pour into martini glass and garnish with bee pollen and edible orchid. 

Shades of Cool No.2 from FLINT by Baltaire

Ingredients

• 2 oz Black Pepper-infused Suncliffe Gin
• ¾ oz Chareau Aloe
• ½ oz Italicus Bergamotto
• ½  oz Contratto Aperitif
• ¾ oz Fresh Lime Juice
• 1/2oz Agave Nectar (1:1)
• 4 dashes Fee Brother's Fee Foam

Directions

Combine all ingredients, shake & double strain into a nick and nora glass. Garnish with fresh cracked pepper.

Creekside Summer Cooler from L'Auberge de Sedona

Ingredients 

• 1 oz Suncliffe Gin (local Gin from Tucson)  

• 1 oz Pimm's liqueur 

• ½ oz Cucumber water 

• ¾ oz Strawberry Shrub (strawberries, lemon juice, vinegar)  

• 3 oz Ginger Ale 

Directions 

Combine all ingredients, served over ice, in a large wine glass. Garnish with cucumber and strawberry. 

Blue Hawaiian from Hole in The Wall at Hilton Phoenix Resort at the Peak

Ingredients  

• 3 oz Pina Colada mix 

• ½ oz Blue Curacao 

• 1 ½ oz Coconut Rum 

• ½ oz Triple Sec 

Directions 

Combine all ingredients with ice, shake, and pour into a hurricane glass. Garnish with cherry & orange slice. 

The Hilton Rainbow from DoubleTree by Hilton Gilbert

Ingredients 

• 1 ½ oz Malibu Rum 

• ½ oz Bacardi Spiced Rum 

• 1 oz Orange juice  

• 1 oz Pineapple juice 

• ½ oz Cranberry juice 

• Splash of grenadine  

Directions 

Combine ingredients in a tall glass with ice. Topped off with a tropical fruit medley of pineapple, orange and strawberry.  Colorful straw and a festive umbrella give it the finished touch. 

Uber Colada from Grand Hyatt Scottsdale Resort

Ingredients 

• 2 oz Bacardi Rum 

• ½ oz Pineapple juice 

• 5½ oz Island Oasis pina colada 

• ½ oz Myers Dark Rum float 

Arizona Sunset from Sunny's Lounge (Say Less)

Ingredients  

• 1 oz Reposado Tequila 

• ½ oz Montelobos Mezcal 

• 3/4 oz Aperol 

• ½ oz Fresh lime juice 

• 3/4 oz Honey Cinnamon Syrup* (2:1) 

• 1 ½ oz Fresh Ruby Red Grapefruit Juice 

• 2 Dashes Regan’s Orange Bitters No. 6 

• Pinch Kosher Salt 

• Garnish: 2-3 Fresh Sage Leaves, clipped 

Directions 

Add all ingredients to a shaker tin, add ice and cap. Shake for 10-15 Seconds 

Double Strain into Collins Glass over fresh ice 

Float Hibiscus Water** over top for “sunset” effect (Approximately 0.3 oz.) 

Express orange peel over drink and discard 

Garnish with fresh sage leaves, lightly press 2-3 sage leaves for “desert” aromatics 

Clip sage onto glass with mini clothespin 

Add stainless steel or bamboo straw 

*Honey Cinnamon Syrup: 

Loosely crush 8-10 Mexican cinnamon sticks 

Heat 12 ounces (1.5 cups) water until water is at a slow boil 

Add cinnamon sticks, cover and reduce heat to low 

Let steep for 15-20 minutes 

Taste water (Should be very cinnamon forward…if not, let steep longer) 

Strain off cinnamon sticks and add 24 ounces of Arizona Desert Mesquite Honey 

(2 parts honey to 1 part hot cinnamon water) 

Stir to incorporate 

Let cool and refrigerate 

Makes 32 oz. (Approximately 40 cocktails) 

**Hibiscus Water 

Add 6-8 dried Arizona Hibiscus Flowers to 12 ounces (1.5 cups) Spring Water 

Cover and refrigerate for 4 hours, lightly shaking every hour 

Strain off Hibiscus Flowers and refrigerate 

Makes 12 oz (Approximately 40 cocktails) 

Dragon’s Breath from The Phoenician Tavern at the Phoenician

Ingredients  

• 2 oz Banhez Joven Espadin & Barril Mezcal 

• ½ oz Alma Tepec Chile Liqueur  

• 1 oz POM Pomegranate Juice  

• 1 oz Lime Juice  

• ½ oz Agave Nectar  

• 1 dash Angostura Bitters 

Directions  

Combine and shake all ingredients. Strain and pour into a tall Collins glass. Torch a spring of rosemary for garnish 

Mermaid Margarita from Kalio Kabobery

Ingredients  

• 1 oz El Tesoro Tequila  

• 1 oz Malibu Rum  

• 1 oz Pineapple Juice  

• 1 oz Blue Curaçao  

• ¾ oz Lime Juice  

• ¾ oz Simple Syrup  

Directions  

Combine and shake all ingredients. Pour over ice and garnish with a sprinkle of edible glitter. 

Monsoon Season from J&G Steakhouse at The Phoenician

Ingredients  

• 1 oz Herradura Phoenician Barrel Tequila  

• 1 oz Banhez Mezcal Espadin  

• ½ oz Green Chartreuse  

• ¼ oz Licor 43  

• ½ oz Prickly Pear Syrup  

• 3/4 oz Lemon Juice  

• Creosote Mist  

• 3-5 Fresh Sage Leaves 

Directions  

Muddle sage five times gently in a shaker. Add citrus, syrup, and spirits into shaker. Shake and double strain into a Low-ball glass and add ice. Garnish with a dehydrated lemon or orange wheel and fresh sprigs of sage. Spray creosote mist generously on top to finish the cocktail 

“Oax”king Zombie from Skysill Rooftop Lounge at The Westin Tempe

Ingredients 

• 1 ½ oz Siete Misterios Mezcal 

• 3/4 oz Malibu Pineapple 

• 3/4 oz Passionfruit Puree 

• 3/4 oz Lime juice 

Directions 

Shake all ingredients with ice. Strain and serve over fresh ice in rocks glass. Garnish with lime wheel 

The Phoenix from Santo Arcadia/Pecado/Huss Brewing Co.

Ingredients:

• 2 oz Tequila
• 1 oz Chiltepines mesquite honey syrup
• 1 oz lemon juice
• 1/4 oz prickly pear

Directions:

Add all ingredients except garnish into a shaker tin with ice. Shake until cold and then strain into a coupe or other cocktail glass. Garnish with dried lemon wheel and chili pepper.

Pineapple Express from Barrel & Bushel

Ingredients 

• 2 oz Patron Tequila 

• 1 oz Lime juice 

• 1 oz Pineapple puree syrup 

• 2 muddled cucumbers 

Directions 

Combine all ingredients, pour over ice and top with soda water. Add pineapple prongs for garnish. 

Sonoran Margarita from Weft + Warp at Andaz Scottsdale Resort & Bungalows

Ingredients 

• 2 oz Spicy Tequila 

• 2 oz Cucumber juice 

• 1 ½ oz Margarita mix 

Directions 

Combine all ingredients and pour over ice in rocks glass. Garnish with a lime and cucumber slice. 

Smoke on the Water from Top of the Rocks Restaurant & Bar at Marriott Phoenix Resort Tempe at the Buttes

Ingredients 

• 1 ½ oz Corazon Reposado Tequila 

• ½ oz Cointreau 

• 1 oz Watermelon Agua Fresca* 

• ½ oz Fresh Lime Juice 

• ¼ oz Agave Nectar 

*Watermelon Water - 4 cups cubed watermelon, 1 cup water 

Add to blender and blend until smooth, strain through a sieve and store in the fridge for use 

Directions 

Fill shaker with ice and combine all ingredients. Add ice to the glass and fill with smoke. Shake and strain mixture, then pour over the ice. 

The Mother of Dragons from AC Hotel by Marriott Phoenix Downtown

Ingredients

2 oz Don Julio Reposado

½ oz Velvet Falerum liqueur

¾ oz Huana Maya Guanabana liqueur

½ oz Agave 

¾ oz lemon

Directions

Shake all ingredients. Strain and serve up in a Champagne Coupe glass. Garnish with dehydrated dragonfruit.

Tropic Like It's Hot from Bitter & Twisted Cocktail Parlour 

Ingredients 
 

• 1 ½ oz Mezcal 

• 1 ½ oz Tropical puree 

• 1 oz Club soda 

• 2 oz Mango nectar 

• ½ oz Lemon juice 

• ½ oz Grapefruit cinnamon syrup 

Directions 

Combine all ingredients, shake and pour into a glass rimmed with Chamoy and tajin. 

Garnish with a fresh orange. 

Where There’s Smoke There’s Fire at VAI Resort

Ingredients 

• 4 oz fresh Watermelon juice (blended, finely strained, and frozen in ice cube trays) 

• 1 ½ oz Tequila (additive free) 

• 1 ½ oz Mezcal 

• ½ oz Cointreau 

• ½ oz fresh squeezed Lime 

• ½ oz Agave nectar 

• 3 tiny Chiltepin chiles pulverized 

• 2 mint leaves 

Directions 

Add ingredients to a bullet-style blender and blend until slushy. Garnish with Tajin rimmed glass and mint sprigs. 

Adonis Blue at Mowry & Cotton at The Phoenician

Ingredients  

• 2 oz Blueberry Acai Vodka  

• 1 oz Lemon Juice  

• 1 oz Luxardo Cherry Syrup  

• Muddled Blueberries  

• Red Bull 

Directions  

Combine ice, muddled blueberries, Blueberry Acai Vodka, lemon juice, 

and Luxardo syrup and shake. Strain over ice in a rocks glass and finish with a splash of Red Bull and Blueberries for garnish. 

Bikini Bottom from Skysill Rooftop Lounge at The Westin Tempe

Ingredients 

• 2 oz Pau Maui Hawaiian Vodka 

• ½ oz Cointreau 

•  3/4 oz. Lime Juice 

• ½ oz Hibiscus Syrup 

Directions 

Shake all ingredients with ice. Strain and serve up in Champagne Coupe glass. 

Catalina Cucumber from Arizona Biltmore

 Ingredients 

• 1 ½ oz Effen Cucumber Vodka 

• ¼ oz Cane syrup  

• ½ oz Lime juice  

• ½ oz Lemonade  

• 3 Cucumbers muddled 

Directions 

Shake all ingredients and pour over ice in rocks glass. Top with Fever Tree ginger beer. 

Express Ya’Self from The Hot Chick 

Ingredients 

• 1 1/4 oz of Absolut Vanilla Vodka 

• ¾ oz of Grind Espresso Caramel Shot Liqueur  

• ½ oz of Rosa Luna Mezcal 

• 1 oz of fresh in house cold-brew coffee 

• ½ oz simple syrup 

Directions 

 
Pour all ingredients into a shaker tin with ice then shake thoroughly. Strain into coupe and add 3-4 coffee beans for garnish. 

Forbidden Rose from Thirsty Camel Lounge at The Phoenician

Ingredients  

• 1 ½ oz Ketel One Grapefruit & Rose Vodka 

• ½ oz Lemon Juice  

• ½ oz Passion Fruit Juice  

• ¼ oz Velvet Falernum Liqueur  

• ¼ oz Orgeat Syrup  

• Rosé Foam: Lucien Albrecht Sparkling Rosé, Strawberry Syrup, and Fresh Squeezed Lemon Juice 

Directions  

Shake ingredients hard over ice. Strain over ice in a double rocks glass, leaving room for foam. Top off with rosé foam and garnish with lime zest 

Spa Water from The Montauk

Ingredients: 

• 1 ½ oz Effen Cucumber Vodka 

• ¾ oz Kiwi REAL 

• ½ oz Barrow's Intense Ginger Liqueur 

• 1 oz Club Soda  

Directions 
Build each ingredient minus club soda into a cocktail shaker. Shake and strain into a Collins glass filled with regular ice. Top it off with club soda and garnish with fresh cucumber roll up. 

Yuzu Fire Sour from AC Hotel Phoenix Downtown

Ingredients 

• 1 ½ oz Crystal Head Vodka 

• 1 oz Joto Yuzu Sake 

• ¾ oz Pineapple Juice 

• ¾ oz Lime Juice 

• 1 oz Hot honey syrup 

Directions 

Shake all ingredients with ice. Strain over fresh ice in rocks glass. Garnish with dehydrated pineapple 

The Desert Orchid from Renaissance Phoenix Downtown Hotel

Ingredients 

• 1 ½ oz Chelly Limoncello 

• ½ oz Smith & Cross Traditional Jamaican Pot Still Rum 

• ½ oz Aperol 

• 1 oz Fresh Sweet Potato Puree (skin-on) 

• 1 oz Cold-Pressed Pineapple Juice 

• ¾ oz Cold-Pressed Apple Juice 

• ¾ oz Lime 

• ¼ oz Lemon 

• 4 Mint Leaves 

Directions 

Shake, strain, top with Big Marble Organics Proper Hibiscus (approximately 2oz). Garnish with Mint Bushel and Lemond Wheel 

Flamingo Frosé from Kalio Kabobery at The Phoenician

Ingredients 

• 3 oz Whispering Angel “Beach” Rosé 

• 2 oz Frozen Strawberry Puree 

Directions 

In a blender, combine Rosé & puree. Blend until desired consistency. Pour into glass & garnish with a ripe strawberry 

Fuji Spritz at Donabe at W Scottsdale

Ingredients 

• 1 ½ oz Aperol 

• ½ oz Haiken Lychee  

• ½ oz Liquid Alchemist Strawberry 

• 1 oz Fever-Tree Yuzu-Lime Soda 

• 2 oz Prosecco 

Directions: 

Build in wine glass and garnish with dehydrated strawberry 

Sumar Spritz at Sandfish Whiskey and Sushi

Ingredients 

• 1 ½ oz Watermelon Soju 

• ¾ oz Midori Melon Liqueur 

• ½ oz Yuzu Dry Curacao 

• ¼ oz Aloe Liqueur  

• ½ oz Cucumber Syrup 

• ½ oz Lime Juice 

• 4 Dashes Baijiu  

• 2 oz Cava Sparkling Wine 
   

Directions 

Add all ingredients except the Cava sparkling wine to a shaker tin, add ice, and shake with intention. Add Cava to the shaker, then strain over ice in a wine glass. Garnish with a mint sprig, blood orange slice, and flower. 

Freckled Rose from Iconic Cocktail

Ingredients 

• 2 oz Iconic Cocktail Watermelon Rose Tonic 

• 4 oz Sparkling Water 

• 1 oz Lemon Juice 

• 3-4 strawberries 

Directions 

Muddle strawberries in a tall glass. Add all ingredients with ice and sparkling water. Stir to combine. 

Matcha Tonic from Iconic Cocktail

Ingredients 

• 4oz green tea Matcha 

• 1oz Iconic Cocktail Lime Leaf Tonic 

• Splash of sparkling water  

• Lime wheel 

Directions 

Add all in a tall glass with ice. Stir gently to combine. Garnish with Lime Wheel. 

Super Chill from Iconic Cocktail 

Ingredients 

• 5oz Sparkling Water 

• 1oz Iconic Cocktail Orange Blossom Tonic 

• 4 Cascara Vanilla Coffee Cubes* 

Directions 

Combine all in a glass and stir to combine. Garnish with an orange and cherry flag 

*Casara Vanilla Coffee cubes 

• 2 cans of Cartel Black Market Cold Brew (about 1 cup)  

• 1 cup of Iconic Cocktail Cascara Vanilla  

Directions 
Combine all in a mixing vessel. Depending on your ice mold, pour evenly to fill the tray. Freeze and enjoy in sparkling water, coffee, or cocktails 

Watermelon Fresca from Ghost Donkey

Ingredients 

• 1 ½ oz watermelon juice  

• 1 oz watermelon simple 

• 1 oz unsweetened black tea 

• ½ oz lemon juice  

• 3 slices of muddled jalapeño.  

Directions 

The watermelon fresca is a refreshing summer drink with a hint of spice. It is a non-alcoholic margarita built to beat the heat with light and fresh flavors.