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Jun 21, 2012 02:29 PM

Do you have a "go-to" recipe source for summer cocktails?

I've got a pantry, fridge, liquor cabinet and herb garden stocked with what I'm sure are the makings for many different delightful summer coolers, but I have no idea how to combine them into a drink I'll really enjoy. I wish there was a website where I could enter my list of ingredients, click on "submit" and see recipe options that use all or some of my ingredients. If there were such a thing, for tonight I'd probably enter: limes, seltzer, mint, pineapple, agave nectar and tequila. Any suggestions? Thanks!

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  1. Cindy, if you make a list of your liquor and post here I am sure you will get suggestions.

    1. If you have rum, your fresh mint and limes will make a great mojito. Basil, if you have it, also pairs well with many fruits (think strawberry basil, lemon basil, etc). Pineapple might go with tequila; obviously lime and agave nectar do. What other herbs do you have? Like JMF said, which liquors?

      1. with what you have you can make variations on the margarita.

        2 oz tequila
        3/4 oz lime juice

        to start with
        then add 1 oz of a liqueur
        maybe 1/2-3/4 oz agave syrup

        a few chunks of pineapple or mint or both, muddle, shake on ice, and strain, either up or on the rocks. If you want to lighten it into highball, strain into an ice filled tall glass and top off with seltzer. Stick a big stalk of mint and a straw, so that your nose is right in the mint as you sip.

        2 Replies
        1. re: JMF

          Which liqueurs would work well here?

          1. Okay... based on JMF and Tinnywatty's suggestions, for anyone who'd like to help me combine ingredients, here's a list (or partial list) of what's on hand. But I would like to request that you include approximate measurements or ratios for drink mixing. Thanks!

            Liquors: Tequila (Blanco and reposado), Rum -- aged rum and citrus rum; Vodka; Gin; Limoncello; Cachaca; Cassis; Disaronno. Herbs: Mojito mint and pineapple mint; Genovese basil and African blue basil; Spice Islands Rosemary; Italian parsley; oregano. And I can get hold of most fruit, berries, veggies, chiles, etc.

            Oh -- I should mention that I always have a good supply of Prosecco on hand.

            I'm already looking forward to this. So... where do I begin?

            4 Replies
            1. re: CindyJ

              Blackcurrant / Mint Batida

              2 oz cachaca
              .75 oz cassis
              .75 oz lime
              1 spring mint muddled.

              Muddle lightly, shake, double strain, rocks, mint garnish.

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              1. re: EvergreenDan

                This sounds really good. Can you explain what you mean by "double strain"? Thanks!

                1. re: CindyJ

                  double strain is using a small strainer to pour through while holding back the ice with the hawthorne strainer. It holds back pieces of muddled stuff and tiny ice shards so you have a drink without floaties.

              2. My "go-to" summer cocktail though is Campari or Cynar and something. For example,

                2 oz gin
                2 oz Cynar
                .5 oz lime
                1 oz Tonic

                I had this last night and loved it. A bit big by modern craft standards, though.

                2 Replies
                1. re: EvergreenDan

                  When I was in Italy, it seemed that everyone was drinking Campari at the cafes in the afternoon. It's such a pretty drink, and I really wanted to enjoy it, but I just couldn't acquire a liking for it.

                  1. re: CindyJ

                    Keep trying every few years. Took me 2 decades. ;)