As the summer sun blazes over the Phoenix skyline, there's no better way to beat the heat than with a refreshing drink in hand. Whether you're a local looking for the next best spot to relax or a visitor eager to experience the city's vibrant hospitality scene, Phoenix's hotels, resorts, and restaurants have you covered. This post features a curated selection of the most delightful summer cocktail and non-alcoholic mocktail recipes that these establishments offer. From poolside bars to elegant lounges, these drinks promise to cool you down and tantalize your taste buds, making your summer in Phoenix a truly memorable one. So, sit back, relax, and let's explore the best summer cocktail recipes Phoenix has to offer!


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

5 C's Sour - The Brill Line at The Churchill PHX


  • 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 


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

It's a Dry Heat - The Scottsdale Plaza


  • 1 ½ oz Jameson Irish Whiskey 

  • ¾ oz Domaine de Canton 

  • ½ oz Peach REAL Syrup 

  • 1 oz Lemon Juice 


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

Summer Daze - The Rosticceria


  • 1 ½ oz SanTan Sweet Peach Bourbon 

  • 1 oz Fresh lemon Juice 

  • ¾ oz Simple Syrup (1:1) 

  • 1 oz Unsweetened Iced Tea 


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

A Love Story Cocktail


  • 1 oz Gray Whale Gin                                 

  • 1 oz Aperol                                                  

  • 2 oz Sweet & Sour mix           

  • 2 oz Club Soda                                     



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


Desert Breeze from Bang Bang Tempe

Desert Breeze Cocktail


  • 1 ½ oz Bulldog Gin 

  • ½ oz lemon juice 

  • 3/4 oz Prickly Pear Puree' 



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


Fairy Dust Martini from Canyon Lounge

Fairy Dust Martini


• 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 



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

Sedona Bee Cocktail


  • 3 oz Desert Rain Arizona Gin 

  • ¾ oz local honey 

  • ¾ oz Lemon Juice 

  • ¾ oz Egg White 


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

Shades of Cool cocktail



  • 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


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

Creekside Summer Cooler


  • 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 



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

Blue Hawaiian


  • 3 oz Pina Colada mix 

  • ½ oz Blue Curacao 

  • 1 ½ oz Coconut Rum 

  • ½ oz Triple Sec 



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

Hilton Rainbow


  • 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  



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 Hyatt Regency Scottsdale Resort & Spa at Gainey Ranch

Uber Colada Cocktail


  • 2 oz Bacardi Rum 

  • ½ oz Pineapple juice 

  • 5½ oz Island Oasis pina colada 

  • ½ oz Myers Dark Rum float 


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Arizona Sunset from Sunny's Lounge (Say Less)

Arizona Sunset Cocktail


  • 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 



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

Dragon's Breath Cocktail


• 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 



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

Mermaid Margarita


• 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  



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

Monsoon Season


• 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 



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

"Oax"king Zombie



  • 1 ½ oz Siete Misterios Mezcal 

  • 3/4 oz Malibu Pineapple 

  • 3/4 oz Passionfruit Puree 

  • 3/4 oz Lime juice 



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.

The Phoenix Cocktail Updated


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


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

Pineapple Express


  • 2 oz Patron Tequila 

  • 1 oz Lime juice 

  • 1 oz Pineapple puree syrup 

  • 2 muddled cucumbers 



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

Sonoran Margarita


  • 2 oz Spicy Tequila 

  • 2 oz Cucumber juice 

  • 1 ½ oz Margarita mix 



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

Smoke on the Water


  • 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 



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

The Mother of Dragons


2 oz Don Julio Reposado

½ oz Velvet Falerum liqueur

¾ oz Huana Maya Guanabana liqueur

½ oz Agave 

¾ oz lemon



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 

Tropic Like It's Hot


  • 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 



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

Where There's Smoke There's Fire


  • 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 



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

Adonis Blue


• 2 oz Blueberry Acai Vodka  

• 1 oz Lemon Juice  

• 1 oz Luxardo Cherry Syrup  

• Muddled Blueberries  

• Red Bull 



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

Bikini Bottom Cocktail


  • 2 oz Pau Maui Hawaiian Vodka 

  • ½ oz Cointreau 

  •  3/4 oz. Lime Juice 

  • ½ oz Hibiscus Syrup 



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



Catalina Cucumber from Arizona Biltmore

Catalina Cucumber Cocktail


  • 1 ½ oz Effen Cucumber Vodka 

  • ¼ oz Cane syrup  

  • ½ oz Lime juice  

  • ½ oz Lemonade  

  • 3 Cucumbers muddled 


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



Express Ya’Self from The Hot Chick 

Express Ya'Self Cocktail


  • 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 


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

Forbidden Rose Cocktail


• 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 



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

Spa Water


  • 1 ½ oz Effen Cucumber Vodka 

  • ¾ oz Kiwi REAL 

  • ½ oz Barrow's Intense Ginger Liqueur 

  • 1 oz Club Soda  


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

Yuzu Fire Sour


  • 1 ½ oz Crystal Head Vodka 

  • 1 oz Joto Yuzu Sake 

  • ¾ oz Pineapple Juice 

  • ¾ oz Lime Juice 

  • 1 oz Hot honey syrup 



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

Other Spirits

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The Desert Orchid from Renaissance Phoenix Downtown Hotel

Desert Orchid


  • 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 



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

Flamingo Frosé



• 3 oz Whispering Angel “Beach” Rosé 

• 2 oz Frozen Strawberry Puree 



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

donabe cocktail



  • 1 ½ oz Aperol 

  • ½ oz Haiken Lychee  

  • ½ oz Liquid Alchemist Strawberry 

  • 1 oz Fever-Tree Yuzu-Lime Soda 

  • 2 oz Prosecco 



Build in wine glass and garnish with dehydrated strawberry 



Sumar Spritz at Sandfish Whiskey and Sushi

Sumar Spritz



  • 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 


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. 


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Freckled Rose from Iconic Cocktail

Freckled Rose


  • 2 oz Iconic Cocktail Watermelon Rose Tonic 

  • 4 oz Sparkling Water 

  • 1 oz Lemon Juice 

  • 3-4 strawberries 



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


Matcha Tonic from Iconic Cocktail

Matcha Tonic


  • 4oz green tea Matcha 

  • 1oz Iconic Cocktail Lime Leaf Tonic 

  • Splash of sparkling water  

  • Lime wheel 



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



Super Chill from Iconic Cocktail 

Super Chill


  • 5oz Sparkling Water 

  • 1oz Iconic Cocktail Orange Blossom Tonic 

  • 4 Cascara Vanilla Coffee Cubes* 



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  


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

Watermelon Fresca



  • 1 ½ oz watermelon juice  

  • 1 oz watermelon simple 

  • 1 oz unsweetened black tea 

  • ½ oz lemon juice  

  • 3 slices of muddled jalapeño.  



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.