7 cool drinks for the summer

The Flying High, via mixologist Bess Gulliver of Stratus Rooftop Bar and Lounge at Hotel Monaco.

Complement delicious summer eats with these refreshing cocktails.

They're perfect for patio cookouts, classy dinner parties or just on any summer day.

Flying High cocktail

(From Bess Gulliver of Stratus Rooftop Bar and Lounge at Hotel Monaco, via Philly.com)

  • 1.5 ounces vodka
  • .75 ounces lemon juice
  • .75 ounces pear liqueur
  • .75 ounces Yellow Chartreuse
  1. Add vodka, lemon juice, pear liqueur and Yellow Chartreuse into cocktail shaker. Shake well and then strain into a coupe glass. Garnish with a lemon peel twist.


Mango-Peach Sangria

(Food & Wine)

  • 1/4 cup mint
  • 1 cup Grand Marnier
  • 2 peaches, cut into thin wedges
  • 1 bottle Viognier
  • 1/3 cup water
  • 1 mango, chopped
  • 1/3 cup sugar
  1. In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.


Pomegranate Cosmo

(Bon Appetit)

  • 3 tablespoons vodka, preferably citron
  • 1 tablespoon Cointreau (or other orange liqueur)
  • 3/4 teaspoons fresh lime juice
  • 2 tablespoons pomegranate juice
  • 1 orange twist
  1. Combine vodka, Cointreau, lime juice, and pomegranate juice in a cocktail shaker. Add ice. Cover and shake vigorously for 10 seconds. Strain into a coupe glass. Garnish with orange twist.


Watermelon-Basil Margarita

(Martha Stewart)

  • 7 1/2 pounds seedless watermelon, rind removed, fruit cut into 1-inch cubes
  • 4 teaspoons superfine sugar
  • 6 ounces (3/4 cup) silver tequila
  • 24 basil leaves, plus sprigs for garnish
  • 3 ounces (1/4 cup plus 2 tablespoons) triple sec
  • 6 cups small ice cubes
  1. Place 24 watermelon cubes on a baking sheet lined with parchment. Cover, and freeze at least 1 hour (up to 2 days).
  2. Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl. (You should have 3 cups.)
  3. Place tequila and basil in a glass pitcher, and crush with a wooden spoon. Stir in watermelon juice and triple sec.
  4. Place watermelon cubes in glasses. Using a cocktail shaker, mix 3/4 cup margarita with 1 cup ice. Strain into a glass. Repeat. Serve garnished with basil.


Philly Smash


  • 1 1/2 ounces rye whiskey
  • 1/2 ounce Averna
  • 1/4 ounce lime
  • 1/4 ounce simple syrup (1:1)
  • 4 fresh, seasonal berries
  • Crushed ice
  • Tools: muddler, barspoon
  • Glass: Old Fashioned
  • Garnish: skewed raspberry, 2 drops of mezcal
  1. In an Old Fashioned glass, muddle berries with simple syrup. Add remaining ingredients, pack glass with crushed ice, give a quick stir and garnish.


Frozen Irish Banana


  • 2 ounces Baileys Irish Cream
  • 1-1/2 ounces Bacardi light rum
  • 2 ounces Coco Lopez
  • 1/2 cup of half-and-half
  • 1 banana (diced and frozen if possible)
  • 1/2 cup of ice
  • Nutmeg for garnish
  • 1 strawberry halved for garnish
  • Shaved coconut to rim glass
  1. In advance, rim the end of a chilled goblet with shaved coconut. Blend all the ingredients, except the garnishes, until the mixture is smooth. Pour into a goblet. Sprinkle the top with nutmeg, and garnish with half a strawberry.


Tex-Mex Michelada


  • 1 lime wedge
  • Kosher salt, to taste
  • 1 ounce fresh lime juice
  • 1⁄2 tsp. Worcestershire
  • 1⁄8 tsp. freshly ground black pepper
  • 5 dashes Tabasco
  • 1 12-ounce. bottle or can of Mexican beer, such as Tecate
  1. Rub a lime wedge around the rim of a pint glass; dip rim in salt. Add lime juice, Worcestershire, pepper, and Tabasco; fill glass with ice and beer