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Phoenix’s Best Summer Cocktail and Mocktail Recipes

Raspberry Rye Lemonade from Hilton Garden Inn Tempe

Ingredients: 

• 1½ oz Knob Creek rye 
• ¾ oz Disaronno amaretto 
• ¾ oz Finest Call single pressed lemon juice 
• 1.2 oz Monin raspberry syrup 
• 3 oz club soda 
• Garnish: lemon wheel, mint sprig, raspberry 

Directions: 

Add rye, amaretto, lemon juice, and raspberry syrup to mixing tin with ice. Shake to combine. Strain into highball glass over fresh ice. Top with club soda. Garnish with lemon wheel, mint sprig, and raspberry.  

Hot Honey Lemonade from Hilton Garden Inn Tempe 

Ingredients: 

• 2 oz Knob Creek bourbon 
• 4 oz Finest Call sweet and sour mix 
• ¾ oz Monin hot honey syrup 
• 1 lemon wedge 
• Garnish: Tajin rim, mint sprig, lemon wedge 

Directions: 

Rim the glass with tajin. Add bourbon, sour mix, and hot honey syrup to a mixing tin with ice. Squeeze lemon wedge into mixture, then add it to the tin. Shake to combine. Strain into prepared glass over fresh ice. Garnish with fresh lemon wedge and mint sprig. 

Peach Bourbon Smash from The Phoenician Tavern at The Phoenician 

Ingredients: 

• 2 oz Elijah Craig Small Batch Bourbon 
• ¾ oz fresh lemon juice 
• ¾ oz Peach Re'al purée 
• 6 fresh mint leaves 

Directions: 

Add the bourbon, lemon juice, peach purée, and mint leaves to a cocktail shaker. Gently muddle the mint to release its aromatics. Fill the shaker with ice and shake vigorously until well chilled. Strain over fresh ice in a Double Old Fashioned (DOF) glass. Garnish with fresh peach slices and mint sprigs. 

The Whiskey Berry Jubilee from Bitter & Twisted Cocktail Parlour

A refreshing bourbon number that is perfect for the summer. 

Ingredients: 

• 1½ oz Whiskey  
• ½ oz triple berry liqueur  
• ½ oz triple berry puree  
• ¾ oz lime juice  
• 1½ oz ginger beer  
• Splash of soda  
• Garnish: blackberry/raspberry/strawberry and powdered sugar 

Directions: 

Combine, stir, and enjoy. 

Firefly from Cress on Oak Creek at L'Auberge de Sedona

A bright, earthy summer cocktail that balances the warmth of turmeric-infused gin with local honey and fresh lime, finished with a subtle crack of black pepper for a vibrant, lingering spice. 

Ingredients: 

• 2 oz Turmeric infused gin 
• ¾ oz Local honey syrup (1:1 honey and water) 
• ¾ oz Fresh lime juice 
• 2–3 dashes black peppercorn tincture 

Directions: 

Shake all ingredients with ice and double strain into a chilled coupe. Garnish with a fresh orange twist. 

The Sonoran Spritz from Mowry & Cotton at The Phoenician  

Ingredients: 

• 2 oz Glendalough Rose Gin 
• ¼ oz Aperol 
• 2 oz pineapple juice 
• ½ oz fresh lime juice 
• Tonic water (to top) 

Directions: 

Add the Glendalough Rose Gin, Aperol, pineapple juice, and fresh lime juice to a cocktail shaker with ice. Shake until well chilled. Pour over fresh ice in a Tom Collins glass. Top with tonic water and gently stir to combine. Garnish with a rose petal. 

Yachty Yachty from Kalio Kabobery at The Phoenician

Ingredients: 

• 1½ oz Gray Whale Gin  
• 1 oz Passion Fruit Purée  
• ½ oz fresh lemon juice  
• Coconut water (to top)  
• Ice 

Directions: 

Add the Gray Whale Gin, passion fruit purée, and fresh lemon juice to a cocktail shaker. Fill with ice and shake until well chilled. Strain over fresh ice into a rocks glass or serve in a fresh coconut for a tropical presentation. Top with coconut water. Garnish with an edible orchid flower. 

Pink Prescription from The Westin Kierland Resort & Spa

A refreshing remedy for the Arizona sun, the Pink Prescription delivers a vibrant blend of fresh watermelon juice, bright lime, and smooth Bacardi rum. Light, crisp, and perfectly balanced, this cocktail offers a burst of juicy sweetness followed by a refreshing citrus finish. It's beautiful blush-pink hue and easy-drinking profile make it the perfect prescription for post golf relaxation, happy hour indulgence, or a warm desert evening at Antidote Bar. 

Ingredients: 

• 2 oz fresh watermelon juice 
• ¾ oz fresh lime juice 
• ½ oz simple syrup 
• 2 oz Bacardi rum 

Mellow Mai from The Wigwam Bar at The Wigwam 

Ingredients: 

• 2 oz Bacardi 
• ¾ oz Midori 
• ¾ oz coconut milk 
• ½ oz Disaronno 
• ½ oz lime juice  
• ½ oz agave 
• Garnish: ¼ oz Myers Dark float 

Directions: 

Shake and pour over ice. Top with a ¼ oz Myers Dark float. 

The Phoenix from Blue Hound Kitchen & Cocktails, The Camby, Espiritu, Hotel Valley Ho, CIELO at Adero Scottsdale Resort, twenty6 at JW Marriott Phoenix Desert Ridge Resort & Spa, Estrella Jalisco Cantina at Chase Field, and more

Ingredients:

• 2 oz reposado Tequila
• 1 oz mesquite honey syrup* 
  • *If unavailable, use hot honey syrup as a substitute 
• 1 oz freshly squeezed lemon juice 
• 1/4 oz REAL prickly pear puree infused syrup 
• Garnish: Dehydrated lemon and Chiltepin peppers 

Sonoran Seduction from AC Element Phoenix North Norterra

A vibrant blend of jalapeño-infused tequila, fresh citrus, and a touch of sweetness, delivering a bright sip with a smooth Southwestern kick. 

Ingredients: 

• 1½ oz Jalapeno tequila  
• ½ oz Triple sec  
• ¾ oz Lime juice  
• 1 oz Orange juice  
• 1 oz Simple syrup  

Directions: 

Combine all ingredients in a shaker with ice, shake well, and strain over fresh ice. 

Rodeo Ranch Water from Hotel Adeline

Ingredients: 

• 1½ oz Blanco Tequila
• ¼ oz Prickly Pear Reàl
• ¾ oz lime
• Pinch of salt
• Splash of soda water
• Garnish: dehydrated lime

Directions: 

Shake to combine. Top with soda water and a dehydrated lime.

Mad Mango Marg from Hotel Adeline

Ingredients: 

• 2 oz Blanco tequila 
• 1 oz blue curacao 
• ¼ oz lime juice 
• Mango purée 

Directions: 

Blend ingredients and float the blue curacao.

Thunder Island from J&G Steakhouse at The Phoenician 

Ingredients: 

• 1½ oz Mezcal  
• ¾ oz Midori  
• ½ oz Guava Purée or Guava Nectar  
• ¼ oz strawberry purée  
• ¾ oz pineapple juice  
• ¾ oz fresh lime juice  
• 2 dashes Angostura Bitters 

Directions: 

Combine the mezcal, Midori, guava purée, strawberry purée, pineapple juice, lime juice, and Angostura bitters. Clarify the cocktail using your preferred clarification method until smooth and crystal clear. Chill thoroughly. Pour over a large format ice cube in a rocks glass. Garnish with delicate edible floral. 

The Southern Star from Thirsty Camel at The Phoenician 

Ingredients: 

• 2 oz Don Fulano Reposado Tequila 
• 1 oz fresh lime juice 
• ¾ oz Passion Fruit purée 
• ¼ oz vanilla syrup 
• 3 dashes fee foam 

Directions: 

Add the tequila, lime juice, passion fruit purée, vanilla syrup, and Fee Foam to a cocktail shaker. Shake vigorously with ice until well chilled and frothy. Strain into a rocks glass over fresh ice. Garnish with passionfruit popping pearls. 

Rhinestone Cowgirl from The VIG

Ingredients: 

• 1½ oz Su Casa Mezcal  
• ½ oz Ancho Reyes  
• 1 oz Prickly Pear puree  
• 1 oz lime juice 
• Garnish: Tajin and lime wheel 

Directions: 

Garnish a bucket glass with a Tajin rim and lime wheel. Shake and strain over ice. 

Blackberry Thai Basil Mule from Kembara at JW Marriott Phoenix Desert Ridge Resort & Spa 

Kembara’s featured summertime cocktail reimagines the classic mule with a vibrant, garden-fresh twist, inspired by the spirit of exploration and bold, layered flavors that define the Kembara experience. Fresh blackberries and aromatic Thai basil are gently muddled with bright lime to release their natural character, then layered with smooth Haku Japanese Vodka and ginger beer. Light, crisp, and fruit-forward, this refreshing cocktail offers a balanced interplay of sweetness, citrus, and herbaceous depth, capturing the essence of summer in every sip. 

Ingredients: 

• 2 oz Haku Japanese Vodka 
• 2 fresh blackberries 
• 5 Thai basil leaves 
• 2 lime wedges 
• ½ oz blackberry syrup 
• Ice 
• Top with ginger beer 
• Garnish: Fresh Thai basil sprig, fresh blackberry 

Directions: 

Gently muddle fresh blackberries and Thai basil with lime in a shaker tin, then layer with blackberry syrup and Haku Japanese Vodka. Shake with ice and strain into a chilled mule mug over fresh ice. This cocktail is lifted with a bright finish of ginger beer and garnished with fresh blackberry and Thai basil. 

Adeline's Hydration from Hotel Adeline 

Ingredients: 

• 2 oz vodka 
• ¼ oz lime juice 
• Coconut water 
• Strawberry purée 

Directions: 

Shake or stir to combine. 

Cactus Flowers from Arizona Biltmore 

In 1927, Frank Lloyd Wright created Saguaro Forms and Cactus Flowers, a striking geometric design considered too radical for its time. Today, that same pattern lives on in the stained glass that greets guests throughout the Arizona Biltmore. Inspired by Wright's vision, Cactus Flowers captures the spirit of the Sonoran Desert with locally crafted Arizona Mission Vodka, Fair Kumquat Liqueur, prickly pear, hibiscus, and fresh lemon. Bright, colorful, and distinctly Arizona, it's a modern tribute to one of the resort's most enduring design icons. 

Ingredients: 

• 1 ½ oz Mission Vodka  
• ½ oz Fair kumquat  
• 1 oz Prickly Pear purée 
• ½ oz hibiscus  
• 1½ oz pineapple  
• 1 oz lemon 

Directions: 

Add prickly pear and hibiscus to bottom of glass. Add remaining ingredients to a shaker and shake briefly. Add a small amount of crushed ice to the glass and pour remaining ingredients in to create a layered effect. Top with crushed ice. Garnish with Marigold flowers. 

Prickly Cosmo from Denū Hotel & Spa 

Ingredients: 

• 1½ oz Grey Goose Citron Vodka 
• 1 oz prickly pear purée or syrup 
• ½ oz Cointreau 
• ¾ oz fresh squeezed lime juice 
• 2 drops orange essence (or orange blossom water, optional) 

Directions: 

Fill a cocktail shaker with ice. Add Grey Goose Citron, prickly pear purée, Cointreau, lime juice, and orange essence. Shake vigorously for 15–20 seconds until well chilled. Double strain into a chilled martini or coupe glass. Garnish with a lime wheel, orange twist, or small slice of prickly pear. Serve in a chilled martini glass with a delicate orange twist resting on the rim. The cocktail displays a vibrant ruby-pink hue that reflects the color of the prickly pear fruit. 

AZ Frosé from Arizona Wilderness Brewing Company

Ingredients:

• 3 ¼  oz Rosé (Any Rosé will do)
• 2 ¾  oz Grapefruit Juice
• 1 ½  oz Rosemary Simple Syrup
• ¼  oz Vodka

Directions: 

Blend all ingredients with ice. Serve in your favorite cocktail glass and garnish with a fresh rosemary sprig.

Yuzu Basil Cucumber Spritz from Arizona Biltmore

Yuzu Basil Cucumber Spritz is a bright, garden-inspired zero-proof cocktail that delivers all the refreshment and complexity of a classic spritz. It begins with Aplós Ease, a non-alcoholic spirit crafted with botanicals and adaptogens, including lion’s mane and ashwagandha, and designed to encourage a sense of calm and relaxation without alcohol. Fresh cucumber, aromatic basil, and vibrant yuzu bring layers of crisp, citrus-forward flavor, while elderflower tonic adds a delicate floral lift. The result is a refreshing, sophisticated cocktail that feels just as appropriate alongside dinner as it does as a mindful alternative to a traditional drink. 

Ingredients: 

• 2 oz Aplos Ease functional N/A spirit 
• 1 oz cucumber juice 
• ¾ oz yuzu 
• ½ oz basil agave 
• Top with Fever Tree elderflower tonic 

Directions: 

Add all ingredients into shaker with ice except tonic. Shake until frosted and double strain into a coupe. Garnish with a cucumber ribbon. 

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* 
  • 2 cans of Cartel Black Market Cold Brew (about 1 cup)  
  • 1 cup of Iconic Cocktail Cascara Vanilla  

Cocktail Directions:

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

Coffee Cube 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.