Watch & Learn: SBP’s Favorite Summer Cocktails

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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 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.

Courtney Welsh: Strawberry Basil Mocktail

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.

Garrett Sanders: Pineapple Upside Down Spritz

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!

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