It’s summer. That means fun in the sun, happy days with family and friends and the best part (sorry, mom), bright and flavorful cocktails. This season, you will find the SBP team mixing up a number of their signature libations ranging from wildly refreshing to fun and fruity, and even bold and smokey. To top it off (pun intended), we even got our in-house bartenders — aka several SBP team members — to film a tutorial on how to make their go-to summer drinks. Press play, sip up and let the good times roll.
What’s your signature libation? Shoot us the recipe at [email protected] so we can try it out!
F. Ron Smith: Ron’s Italian Summer Fizz
- 2 oz sloe gin
- 0.75 oz freshly squeezed lemon juice
- 0.5 oz simple syrup
- 1 to 3 oz club soda, to taste
Pour the sloe gin, lemon juice and simple syrup into a cocktail shaker filled with ice. Shake well and strain into a highball glass filled with ice. Top with club soda and drink away.
Trevor Edmond: Trevor’s Midnight Manhattan
- 3 fl oz of Rittenhouse Rye
- 1 fl oz of Averna Amaro
- 2 shakes of black walnut bitters
- Lemon peel
Combine all ingredients and stir for 15-20 seconds. Rub the twist of a lemon peel around the rim of a martini or highball glass and serve up or over an ice block.
- 2-3 tablespoons of fresh chopped strawberries
- 1 basil leaf, cut into three long strips
- Crushed ice
- 1 part lemonade
- 1 part club soda or your favorite sparkling water (go wild and add another flavor)
In the glass you plan to drink from, add approximately 2-3 tablespoons of freshly chopped strawberries and one basil leaf, cut into three long strips (important: don’t cut the basil too small or it will end up in your teeth!)
Muddle the two ingredients using a classic muddler or a fork, add crushed ice, and pour in 1 part lemonade and top with 1 part club soda. If you want to transform this mocktail into a proper cocktail, add 1 ounce of vodka before the lemonade and club soda. And even better, muddle the strawberries with the vodka for a zesty vodka infused fruit treat when you finish your drink!
Bobby Neely: Bobby’s Protein-Packed Mezcal Caddy
- 2 oz mezcal
- 1.5 oz Grand Marnier
- Juice of 2-3 limes
- Lime-flavored sparkling water
- 2 eggs, use egg whites only
Pour mezcal, Grand Marnier, lime juice and egg whites into an ice-filled shaker. Close the shaker and get to it, don’t be shy. Remember: the more you shake, the frothier it becomes. Strain into an ice-filled glass. Top off with sparkling water, if desired. Garnish with a slice of lime and enjoy the refreshing goodness!
Katy Yambao: Katy’s Summer Spritzer
- White wine (Sauvignon Blanc or Vinho Verde)
- Tonic Water or Topo Chico
- Fruit: chopped peaches/nectarines, plums, strawberries, lemon, lime
I don’t measure anything, just make it to your liking! And don’t forget to enjoy the wine-soaked fruit at the end.
Robert Morton: Morty’s Mexican Milkshake
- 3 cups almond milk
- 6 tbsp vanilla powder (from Coffee Bean)
- 3 shots espresso
- 5 tbsp caramel syrup
- 4 shots of Patron XO Cafe
Blend all ingredients and serve over ice, or blend with ice for a thicker drink. This recipe makes 3-4 glasses.
Andres Vargas: Andres’ Classic Carajillo
- 2 oz Licor 43
- 2 shots of espresso
Fill your glass to the top with ice and then add the Licor 43 and espresso (Tip: if espresso is still hot, add more ice as needed). Stir and serve.
- 1.5 shots of vodka
- 1 can of pineapple Spindrift
- Grenadine floater
- 2-3 Ole Smoky Tennessee Moonshine Cherries
Stir well and serve over ice.
Making a signature SBP cocktail this weekend? Be sure to tag us in your photos on Instagram @smithandberg to be featured!