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Phoenix’s Best Summer Cocktail and Mocktail Recipes

Sage Old Fashioned from The Phoenician Tavern at The Phoenician

Savor the Sonoran spirit - Inspired by the untamed spirit of the Sonoran Desert, this cocktail celebrates Arizona’s native sage—bringing bold, earthy flavors straight from the heart of the Southwest to your glass. 

Ingredients: 

• 2 oz Woodford Phoenician Bourbon 
• ¾ oz Sage-Infused Simple Syrup 
• 3 dashes Angostura Bitters 

Directions: 

Stir bourbon, sage-infused simple syrup, and Angostura bitters. Strain over a large clear ice cube in a double old-fashioned glass. Garnish with a fragrant sage bundle to elevate the herbal aroma and add a stylish touch. 

Spicy Mezcal Paloma from BARCOA Agaveria 

There’s nothing more refreshing than a Paloma during summer in Phoenix, but we’re spicing things up with a smoky mezcal and habañero tincture to bring a little more oomph to the juicy classic.  

Ingredients: 

• 1½ oz Firme Espadín Mezcal 
• ½ oz fresh squeezed lime juice 
• ½ oz fresh squeezed grapefruit juice 
• 2 dashes Scrappy’s Bitters Fire Tincture 
• Squirt soda - topped to taste 

Directions: 

Rim a tall Collins glass with salt, Tajin, or mixture of both. Fill glass with ice. Add all ingredients and stir with a bar spoon for 10 seconds. Top with Squirt and give it a final stir. Garnish with a slice of grapefruit. 

Gold Rushmore from Thunderbird Lounge

Ingredients: 

• 2 oz Four Roses Bourbon 
• 1 oz Honey 
• 1 oz Lemon 
• 2 tsp Apricot Bitters 

Desert Bloom from Cress Bar at L'Auberge de Sedona

Inspired by the vibrant colors and refreshing spirit of Sedona in bloom, the Desert Bloom is a floral-forward cocktail perfect for warm summer evenings along the creek. Balanced with subtle sweetness and citrus, it’s as beautiful as it is flavorful. 

Ingredients:

• 1½ oz Butterfly Pea Tea–Infused Gin 
• ½ oz Lemon Liqueur 
• ½ oz Honey Syrup 
• ½ oz Fresh Lemon Juice

Directions:

Lightly shaken and served with elegance, this cocktail offers a delicate hue and garden-fresh taste—an ideal complement to golden hour at Cress on Oak Creek. Garnish with Sugared Rim and Edible Flowers 

Pachinko Cocktail from Kembara at JW Marriott Phoenix Desert Ridge Resort & Spa 

Ingredients: 

• 1.5 oz Bombay Sapphire Gin 
• ½ oz Junmai Sake 
• 0.75 oz Choya Umeshu 
• 0.75 oz Sweet Thai Toasted Rice & Blackberry Syrup 
• 1 oz Lemon Juice 
• 3 Thai Basil Leaves 

Directions: 

Combine all ingredients into a small shaking tin. Add ice and shake 20 times. Double strain into colored vase glass using Hawthorne and Fine Mesh Strainer over crushed ice. Garnish with expressed Thai Basil Leaf and Blackberry 

Garden Party from Mountain Shadows

Ingredients:

• 2 oz cucumber jacked Gin 
• ½ oz Ancho Reyes Verde 
• ½ oz Dolin Blanc Vermouth 
• 1 oz lime Juice 
• 2 Dashes Scrappys Celery Bitters 

The Southside from The Phoenician Tavern at The Phoenician

Bright, bold, and beautifully refreshing. Inspired by timeless classics, this cocktail delivers a refreshing, light, and summery vibe—perfect for sipping under the sun or anytime you want a bright, effortless lift. 

Ingredients: 

• 2 oz Drumshanbo Gunpowder Irish Gin 
• 1 oz Fresh Lime Juice 
• 1 oz Simple Syrup 
• 5–6 Fresh Mint Leaves 

Directions:  

Muddle fresh mint, lime juice, and simple syrup to release bright, refreshing aromas. Add Drumshanbo Gin and shake vigorously with ice. Double strain into a chilled coupe for a silky-smooth finish. Garnish with a mint sprig and dehydrated lime wheel for a crisp, vibrant touch. 

Grapefruit Mezcal Negroni from The Phoenician Tavern at The Phoenician

Bold mezcal, bright grapefruit—Arizona in a glass. Inspired by timeless classics and the vibrant spirit of Arizona, this cocktail blends smoky mezcal with fresh grapefruit—paying tribute to the state’s lush orchards and bold flavors. 

Ingredients: 

• 1 oz Banhez Espadín & Barril Mezcal blend 
• 1 oz Carpano Antica Sweet Vermouth 
• ½ oz Campari 
• 1 oz Fresh Grapefruit Juice 

Directions: 

Stir all ingredients with ice until perfectly chilled. Strain over a large clear ice cube into a double old-fashioned glass. Garnish with a generous grapefruit peel for a bright, aromatic finish. 

Island Alchemist from Royal Palms

Ingredients: 

• 1½ oz Bacardi 
• 1 oz lime 
• ½ oz simple 
• 1½ oz coconut 
• 2 basil leaves 

Directions:

Shake and double strain. Top with soda water. Garnish with basil leaf and dehydrated lime wheel.

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 

Cafesito Martini from Mountain Shadows

Ingredients:

• 1½ oz Resposado Tequila 
• .25 oz Alma Tepec Chile Pasilla licor 
• 1 shot of espresso 
• ½ oz new deal coffee liq or Kahlua 
• .25oz demerara syrup 

Mayqueen Margarita from Melinda's Alley at the Renaissance Phoenix Downtown Hotel

by Darian Grewe (part of the Midsommar Specialty Cocktail Menu)

Ingredients:

• 1 ¾ oz G4 Blanco Tequila
• (Infuse 1/4 cup fresh Chamomile flowers to 750ml Tequila for 48 hours, strain)
• ½  oz Giffard Creme de Violet
• ½ oz Martine Honeysuckle Liqueur
• ¼ oz Flying Leap Vineyards Lavender Brandy (Elgin, Arizona)
• 2 oz House Agave Sour (Pre-batch at ratio of 1:2:3, Agave Nectar : Lime : Lemon)

Directions:

Shake all ingredients and strain "up" in a coup with pineapple frond and lavender buds. [For Frozen, place cubed ice in blender to the 12 ounce mark, add liquid ingredients and blend until smooth.]
 

Smokey & The Bandit from Mountain Shadows

Ingredients:

• 1½ oz Mezcal 
• ½ oz Heirloom Crème de Flora 
• ½ oz Blackberry Real 
• ¾ oz Lime Juice 
• 2 Dashes Scrappys’ Fire Tincture 
• Topped with Club Soda 

Coconut Blood Orange Margarita from Litchfield’s at The Wigwam 

Ingredients:

• 1½ oz 1800 Reposado Tequila 
• 1 oz Cointreau Liqueur 
• 1 oz Liquid Alchemist Blood Orange Syrup 
• ¾ oz Coco Reàl Cream of Coconut 
• 1 oz fresh lime juice + extra for rim 
• Toasted coconut, crushed 

Directions: 

Rim a rocks glass or glassware of choice with lime then crushed toasted coconut and fresh ice. Combine liquid ingredients in a shaker with ice and shake vigorously.Strain shaker into rimmed glass with ice, garnish with a blood orange wheel, and enjoy! 

Seasonal Wildermarg from Arizona Wilderness Miracle Mile

This margarita is a perfect summer sipper, with sweet Blue Sky Farms Organic strawberry infused Libelula Blanco Tequila, St. George Green Chili Vodka, local Mesquite honey from Rango Farms, and of course fresh lime juice. Come try it out at Wilderness Miracle Mile! 

To infuse the Tequila, follow these steps: 

Cut 1 pound of strawberries into small slices, cut off the ends and dispose. Add strawberries to container, then add a 1L bottle of tequila. Let infuse for 16-24 hours to get the most flavor out of the fruit. Strain out strawberries. 

Ingredients: 

• 1½ oz Strawberry infused Libelula Blanco Tequila 
• ¾ oz St. George Green Chili Vodka 
• .1 oz fresh lime juice 
• . ½ oz 2:1 honey syrup 

Directions: 

Shake for 10 seconds and strain over ice. Garnish with Tajín rim and lime wedge. 

Native Tongue from LON's at The Hermosa Inn

Ingredients:  

• 2 oz Clase Azul Plata 
• ½ oz Cointreau 
• ½ oz Prickly Pear Puree 
•  ½ oz Lime Juice 
• .25 oz Agave Syrup 
• .75 oz Egg Whites 
• 4 Dashes of Clase Azul Ultra 

Directions: 

Combine all ingredients except egg whites & Clase Ultra and shake.  Double strain into a martini glass. Shake egg white, ice, and 4 dashes of Clase Azul Ultra in a shaking tin.  Strain over top of the cocktail. Garnish with Orchid and Lime Zest.

Prickly Pear Paloma from The Mexicano

Ingredients:

• 1 ½ oz Grapefruit-Infused Jose Cuervo Tradicional Blanco
• ½ oz Aperol
• ½ oz Prickly Pear Syrup
• ¾ oz Lime Juice
• 1 ½ oz Jarritos Grapefruit Soda

Grapefruit-Infused Jose Cuervo Tradicional Blanco:

Zest fresh grapefruits and retain the citrus zest.  You will need approximately 17g of zest for a 1-liter bottle. Combine Jose Cuervo Tradicional Blanco and grapefruit zest and allow to infuse for 2 hours. Once infusion is complete, strain out the citrus zest.

Directions:

Combine the grapefruit-infused Jose Cuervo Tradicional Blanco, Aperol, Prickly Pear Syrup, and Lime juice in a cocktail shaker. Add ice and shake vigorously. Open the tin and pour the Jarritos Grapefruit Soda into the mixture. Double strain full cocktail over fresh ice, in a Collins glass with a generous Tajin rim. Enjoy!
 

The Ruby Slipper from The Thirsty Camel at The Phoenician

A vibrant, citrus-forward cocktail that’s as bold in flavor as it is in color. The inspiration for this cocktail came from a recent trip our bartender took to New Orleans, where a visit to the iconic Ruby Slipper bar sparked the idea. Struck by their creative use of Lillet Rouge and the deep ruby hue it imparts, they created a drink that not only pays homage to the bar’s name but also captures the essence of its vibrant, soulful energy. 

Ingredients: 

• .75 oz Lillet Rouge 
• .75 oz Aperol 
• .75 oz Grey Goose Citron 
• ½ oz Cointreau 
• .75oz Lemon Juice 

Directions: 

All ingredients are shaken together to chill and blend the flavors then strained elegantly into a coupe glass and garnished with a bright twist of lemon peel. 

Coco Espresso Martini from The Thirsty Camel at The Phoenician

A velvety, tropical twist on the espresso martini—rich, balanced, and kissed with coconut. A sun-soaked twist on a modern classic, the Coco Espresso Martini is part of The Thirsty Camel’s rotating lineup of seasonal, stirred espresso martinis—each finished with a signature foam. This version features a rich, velvety coconut foam and toasted coconut garnish, crafted to transport your tastebuds straight to a tropical escape—without ever leaving the lobby bar. 

Ingredients: 

• 1 oz Titos Handmade Vodka 
• 1 oz Van Gogh Vanilla 
• 1 oz Mr. Black 
• 1½ oz Cold Brew Concentrate  
• 4 oz Liquid Alchemist Coconut

Foam: 

Muddle fresh mint, lime juice, and simple syrup to release bright, refreshing aromas. Add Drumshanbo Gin and shake vigorously with ice. Double strain into a chilled coupe for a silky-smooth finish. Garnish with a mint sprig and dehydrated lime wheel for a crisp, vibrant touch.

• 6 oz Almond Milk 
• 3 oz Brown Sugar Syrup 
• 1 oz Vanilla Syrup 
• 6 oz egg white 

Directions: 

Combine all base ingredients and stir well. Strain into a chilled coupe glass, then top with Coquito foam and a sprinkle of toasted coconut. 

Adult Bomb Pop Shake from The Phoenician Tavern at The Phoenician

A boozy twist on the classic summer bomb pop — layered, creamy, and bursting with patriotic flavor! This creamy, colorful shake brings the spirit of Memorial Day and the 4th of July to your glass—featuring vibrant layers of strawberry, vanilla, and blue, inspired by everyone’s favorite summer popsicle. Sweet, boozy, and totally Instagram-worthy, it’s the ultimate patriotic party sip. 

Ingredients: 

• 4 scoops vanilla ice cream 
• 1 oz whole milk 
• 1 oz vanilla vodka 
• 1 oz raspberry vodka 
• 1 oz strawberry puree 
• 1 drop blue food gel 
• Whipped cream (for topping) 

Directions: 

Start by layering 1 oz strawberry puree at the bottom of your glass. In a blender, combine vanilla ice cream, whole milk, vanilla vodka, and raspberry vodka—blend until smooth. Slowly pour the creamy vanilla milkshake over the strawberry puree without mixing, creating a beautiful layered effect. Add one drop of blue food gel to the remaining milkshake in the blender, pulse briefly to swirl the color, then gently pour it on top for a striking blue layer. Finish with a generous dollop of whipped cream on top. 

Cactus Kiss from Royal Palms

Ingredients: 

• 1 oz vodka 
• 1 oz sav blanc 
• ½ oz prickly pear syrup 
• ½ oz simple syrup 
• 1½ oz sour mix 

Garnish: Dehydrated Lime Wheel 

Cucumber Gimlet from Mii Amo

Ingredients: 

• 2 oz Kettle One vodka 
• 1 oz fresh cucumber juice 
• 0.3 oz agave syrup 
• 0.3 oz lime juice 

Directions: 

Shake ingredients with ice. Strain into martini glass. Garnish with a cucumber ribbon. 

What She's Having from The Americano 

Ingredients: 

• 1½ oz Watermelon Grey Goose  
• 1 oz Aperol 
• ½ oz Falernum 
• 1 oz lime juice 
• .75 oz watermelon cordial 

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. 

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.

Summer Lovin’ from Sandfish Sushi & Whiskey

Ingredients: 

• 1½ oz Passionfruit Liqueur  
• ½ oz Lemongrass Simple  
• ¼ oz Passionfruit Syrup 
• 1 oz Lime Juice 
• Pinch of Salt 
• 5 Drops Tiki Bitters  

Directions: 

Add all ingredients to a shaker tin, then shake vigorously for 7 seconds. Double strain into a chilled martini glass and garnish with a dehydrated lime and edible flower. 

Strawmelon Spritz from Embassy Suites Biltmore

Ingredients:

• 4 oz Prosecco 
• 1 oz Watermelon Syrup 
• 1 oz Soda Water  

Directions:

Add 3 strawberry slices to a Champagne flute.  Add 5 ice cubes.  Pour in Prosecco.  Add watermelon syrup.  Top off with soda water.  Garnish with a lemon twist.   

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.