Mario Batali's Summer Cocktail Recipes

We suggest drinking these as long as the sun is out

The celebrity chef shares his favorite summertime drinks.

There’s no question Mario Batali knows a thing or two about Italian cooking, but this mastermind’s breadth of knowledge doesn’t stop there. He also knows a thing or two about how to make a killer summer playlist, a damn good book reading list, and maybe the most important thing about summer — a well-balanced cocktail.

From the simplest spritz to a grown-up Slurpee, we’re turning to this culinary expert, and general haver of fun, for a lesson on how to mix drinks this season. Look out below for Batali’s favorite summer cocktail recipes.

Aperol Spritz
Fill a glass halfway with prosecco. Add a spritz of soda then two dashes of Aperol. Garnish with a slice of orange and an olive (or two). Sip and repeat.

Rhubarb Gin and Tonic
Cut 2 pounds of rhubarb into 1-inch pieces and poach for five minutes in simple syrup (3 cups each sugar and water). Strain the mixture and reserve the rhubarb for a crisp. Strain the syrup through cheesecloth, then mix 1½ ounces each gin and rhubarb syrup over ice. Fill the glass with tonic and finish with lime.

Bellini-Slurpee Hybrid
Seed and skin a honeydew melon and dice into quarters. Purée half with 1 cup of ice and ½ cup of simple syrup. Reserve the remaining cubes and place in the freezer. Pour ½ cup of the purée into a chilled pilsner glass and fill with prosecco to within an inch of the top. Drop in 5 melon cubes, wait 45 seconds, and imbibe.

— Sasha Levine (@sashalevine), Lifestlye Mirror

More From Lifestyle Mirror:

• Mario Batali's Favorite Music of the Summer

• Mario Batali's Favorite Michigan Restaurants

• Best Restaurants in NYC, from Mario Batali

Mario Batali’s Ciambella with Summer Berry Compote

A ciambella is a simple ring-shaped bread made of egg, shortening and sugar. Ciambelle were for a long time a symbol of luxury in Italian culture a fancy bread pictured next to royalty and aristocracy in Renaissance painting. Today, ciambelle are often served as an afternoon snack at a bar or caffe. They can be dressed with glazes, syrups, or, in this case, berry compote. In this recipe, I incorporate berries abundant in this area, but you can easily substitute whatever berries are available at your farmers market. With the listed ingredients, this ciambella makes the perfect late-summer dessert in this fertile area that I’ve come to love.—Mario Batali



In a large saucepan, combine the berries, lemon juice, and 3 tablespoons sugar. Place over medium heat and heat just to the boiling point, 5 to 6 minutes. Remove from the heat and allow to cool.

Preheat the oven to 375 degrees F. Butter a cookie sheet.

Combine the remaining 1/2 cup sugar, flour and the baking powder in a food processor and pulse quickly to blend. Add the cold butter and pulse quickly until the mixture resembles fine breadcrumbs.

In a separate bowl, beat the egg, almond extract, and milk until smooth. With the food processor running, add the liquid all at once and blend 10 to 15 seconds, until the dough just forms a ball.

Transfer the dough to a well-floured cutting board and shape into a log about 14 inches long and 1 1/2 inches thick. Form the log into a ring in the center of the cookie sheet. Bake for 30 to 35 minutes, until light golden brown. Remove, transfer to a rack, and cool to room temperature.

Cut the cake into slices about 1 inch thick, top with 2 tablespoons of berry compote, and serve.

10 Wine (Yes, Wine!) Floats to Make This Summer

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.


Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!

Mario Batali Scandals.

As aforementioned, Mario Batali is facing a sexual harassment allegations scandal. In December 2017, multiple women opened up about being sexually harassed by chef Mario Batali. They did so in a restaurant review site known as an eater. Three of the women were Mario Batali’s employees.

They claimed that Mario Batali had sexually assaulted them by grabbing intimate parts of their body. 1 of them said that Mario Batali had drugged her and raped her at the restaurant Babbo.

Differing from their statements, Mario Batali said that he had never raped anyone. However, he accepted that some of the statements match up to some of his past behaviors. He was deeply sorry about it. He apologized to his fans through a statement to the eater. The apology was accompanied by a cinnamon rolls recipe. However, fans did not accept the apology.

The impact that the allegations had on Mario’s career is just unrepairable. On December 11, 2017, Food Network canceled his show ‘Molto Mario’. Apart from this, he lost his job as a host of ‘The Chew’ on ABC.

On May 25, 2018, Joe Bastianich announced that 3 of Batali’s restaurants would close down on July 27. Mario Batali would no longer be part of the Batali & Bastianich group. The three restaurants included Carnevino Italian steakhouse, B&B Ristorante, and Otto Enoteca e Pizzeria.

Following lack of evidence in three of the accusations against Mario Batali, the New York Police department closed 3 of the investigations in January 2019.

On May 24, 2019, Mario Batali appeared in court to deny the other allegations.

At this time, the police are still investigating the other accusations.

Mario Batali’s Pennette with Summer Squash and Ricotta

It’s been two days since I stepped off the Carnival Glory. And still, the floor won’t stop rocking.

This made for a pretty interesting experience on the stationary bike yesterday when, every two minutes, I became absolutely sure that the room had tilted on some kind of axis and screamed that everyone in the room should “Man the decks!” and “Head for the lifeboats!”.

My fellow bicyclists were not pleased with me. Although the treadmillers barely turned their heads. (It is New York after all. When in doubt – avert your eyes.)

We had a pretty rocky last night, you see. Heavy winds, strong downpours, lightning, thunder.

But don’t worry. We coped by dancing. Drinking. Breaking into the ship’s spa in search of an open hot tub at 4AM.

We were trying to be rational in an irrational situation. Because if the room is going to spin whether you’re sober or not, you might as well not be. (Yes, this is how the future doctors of American think. Be afraid. Be very afraid.)

And so now I’m pretty sure that this persistent rocking that I’m experiencing is not actually landsickness but some form of alcohol withdrawal. Nice.

But wait. This sort of talk warrants an explanation.

Hence the question – how does one end up on a cruise to St. John, New Brunswick with somewhere around eighty-five of her fellow MD/PhD students, the head of the MD/PhD program, and his administrative assistant?

Funny you should ask. You see, every year in order to get NIH funding we need to go on some sort of a retreat. Usually student run, it involves putting us all in the same place at the same time while we give presentations about our research for two days straight. And bond. There is a lot of bonding.

Normally, this occurs at a conference center somewhere on Long Island or in upstate New York. To which we are asked never to return when we are caught skinny dipping in the conference center’s pool at midnight/found drunk on the floor in the hallway outside our rooms/involved in some other form of ridiculously promiscuous behavior.

Having exhausted our conference center resources in the tri-state area, the program coordinator decided that so long as we were going to take part in such debauchery, she might as well plan to have the retreat somewhere where such behavior would go unnoticed.

And that was how I ended up on a five day/four night cruise to Canada. That was also how I ended up having more fun than I think I’ve had all year. MD/PhDs are just awesome. Amazing people. I love them.

The one place where the cruise was lacking in excellence, was in the food department. I’m not sure what kind of a person it takes to mess up a caprese salad. But they did it. And so when I got home, all I wanted was to eat something delicious. This pasta dish, from Mario Batalli’s Molto Gusto. Was so. It. Pasta with zucchini and mint tossed in a creamy ricotta sauce. Local, fresh ricotta mind you. Ricotta so tasty that I will never be able to go back to the tubbed version ever again.

Now this. This is what should have been served to us in the hot tub at 3AM. And yes. I will be writing that in my comment card.

Remember to send me your recipes for Regional Recipes: PUERTO RICO by the end of August!

Pennette with Summer Squash and Ricotta
Serves 4, adapted from Mario Batalli’s Molto Gusto

12 oz whole wheat penne
1 cup ricotta
2 tbsp olive oil
1/2 cup parmesan cheese
2-3 tbsp warm water
4 summer squash/zucchini, sliced lengthwise and then crosswise into half moons
1/2 cup mint, coarsely chopped
1/3 cup reserved pasta water

1. Set the water for the pasta to boil. Make sure to add plenty of salt to it. Batalli recommends 3 tbsp.

2. Whisk the ricotta together with the 2 tbsp olive oil. Whisk in the parmesan cheese. Whisk in the water, adding 2 tbsp at first and then adding a third only if you want a more smooth, spreadable consistency. Set aside.

3. Heat a nonstick skillet over medium-high heat. Add in the zucchini and saute for 4-5 minutes or until soft. Meanwhile, hopefully your water is boiling by now. Add the pasta to the boiling water and cook until just al dente. Drain the pasta, first reserving a 1/3 cup of pasta water.

4. Add the pasta and the reserved water to the pan with the zucchini. Mix well. Cover and reduce heat to low. Steam together for 2 minutes.

5. Stir in the mint. Season with sea salt and freshly ground black pepper.

6. Pour into serving bowls and top each with a dollop of the ricotta mixture.

This is my submission to Presto Pasta Nights, which is being hosted by the ever lovely Amy of Very Culinary. I adore her. You should send her a recipe. With pasta in it.

I am also sending this to Two For Tuesdays! Local ricotta, local summer squash, local mint…all REAL FOOD.

Basil Plum Pimm’s Cup

Courtesy of Bojon Gourmet

This recipe from Bojon Gourmet adapts a timeless British cocktail for the summer by adding crisp chopped plums in favor of orange slices. You want them to be more firm than soft so that they don’t dissolve in the alcohol. That way you’re left with a sweet, crunchy snack by the time you finish your drink.

36 Fruity Cocktails Recipes Perfect for Your Summer Festivities

Despite all the frigid weather and cloudy skies that winter threw our way, we have PREVAILED. Yay for seasons!

Is there anything better than a brightly colored cocktail to sip on as the sun beams down on your face? I'll wait five minutes before we both decide the answer is no. If you aren't looking to drop your hard-earned dollars on an overpriced cocktail at a crowded outdoor bar, no worries, we can help you recreate your own bar right at home!

Below we've got 36 delicious fruity cocktails recipes that signal summer fun. Cheers!

For the chamomile syrup: Combine 3 cups water and 2 1/2 cups sugar in a saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves. Remove the pan from the heat, add 8 chamomile tea bags, and stir. Cover and let steep for 15 minutes. Remove the tea bags and discard. Refrigerate until room temperature or chilled, at least one hour.

For the punch: In a blender, combine 4 cups grapefruit juice and 1/2 pint strawberries, hulled and sliced. Blend until smooth. Pour the mixture into a large punch bowl. Add the chamomile syrup, 3 cups bourbon, and a few dashes of bitters. Add the rest of the strawberry slices and ice for garnish.

Recipe from Heather Christo.

Yes, this margarita is made of sunshine and the best summer feels. OK, not really, but Meyer lemons are pretty close, TBH.Rim glasses with a mixture of lemon zest, sugar, and salt. Fill glasses with ice. In a cocktail shaker filled with ice, combine 2 oz. tequila, 1 oz. triple sec, 2 oz. lemon juice, and 1/2 oz. simple syrup. Shake until well chilled. Strain into prepared glasses and garnish with slices of Meyer lemon.

Recipe from Freutcake.

Combine 4 oz. cucumber vodka, 4 1-inch cubes of seedless watermelon and 2 diced limes in a cocktail shaker. Rim your glass with a slice of lime and garnish with equal parts sugar, salt, and lime zest. Fill your glass with ice and pour in ingredients from the cocktail shaker. Top with Cupcake Vineyards Prosecco and garnish with a slice of watermelon, cucumber, and mint.

Recipe from Cupcake Vineyards.

Fill your glass with peach ice cream (or sorbet or sherbet). Pour 1 1/2 oz. vodka into the glass, then top with your favorite tea. Stir to combine.

Recipe from The Cookie Rookie.

In a small shallow dish, combine 2 tbsps. salt, 1/2 tsp. cayenne, and 1/2 tsp. ground black pepper. Run a lime wedge on the rim of a cocktail glass and then dip into the seasoning mixture.Muddle together 2 cups cherry tomatoes, juice from 1 lime, and 2 tbsps. dill. Add a dash each of Worcestershire sauce and hot sauce to the glass, and give it a stir. Top off with ice and pour 1 oz. gin in the glass with 2 oz. tonic water. Garnish with cucumber slice, serrano peppers, and lime wedges.

Recipe from The Candid Appetite.

In a blender, combine 1 1/2 cups frozen strawberries, 1/2 tbsp. simple syrup, 4 mint leaves, a shot of rum, and 1 3/4 cups crushed ice. If you have whole cubes, crush them in the blender first. Blend until well combined and slushy-like. Pour the strawberry mojito into three 8-ounce glasses, filling just about halfway.Combine 1 1/2 cups chopped kiwi, 1 1/2 tbsp. simple syrup, 4 mint leaves, a shot of rum, and 1 3/4 cups crushed ice. Blend to desired consistency.Then pour the kiwi mojito over the strawberry mojito. Garnish with kiwi, strawberry, and mint, and serve immediately.

Recipe from Host the Toast.

Combine a vibrant white wine, like Cupcake Vineyards Sauvignon Blanc &mdash it's got citrusy notes like Meyer lemons and Key limes, along with hints of grapefruit and nectarine &mdash with freshly brewed iced tea and honey. Stir until the honey has completely dissolved, then serve with fresh fruit. Good go-tos: cucumber, watermelon, and orange slices.

Recipe from Cupcake Vineyards.

In a saucepan over medium heat, combine 1 cup water and 1 cup sugar, and heat until sugar is dissolved. Remove from heat and add the zest and juice of 3 limes. Stir and let it all steep for 20 to 30 minutes. Strain and chill down.In a cocktail shaker, combine 3/4 oz. lime juice, 1 1/2 oz. gin, 3/4 oz. lime syrup, 1 tsp. matcha powder, 1/2 oz. half and half, 1/2 tsp. vanilla extract, and egg white of 1 egg.

Seal and shake without ice for about 10 seconds.Open up the shaker and add 1 cup of ice. Seal and shake vigorously again for 10 seconds to chill. In the bottom of your glass, add a small splash of club soda and pour the cocktail through a strainer (most shakers come with one) into your glass. You should have a foamy top. Slowly add a few more splashes of soda on top of the foam. The soda will make it rise and foam up more. Sprinkle matcha powder on top as garnish.

Recipe from Beyond the Bayou.

The obvious fact is that this drink is absurdly delicious. The genius is that it's just two ingredients.Pair a strawberry or tangerine popsicle with a crisp wine like Cupcake Vineyards Rosé (oh hey, watermelon and strawberry notes) or even their Sauvignon Blanc for the kind of drink you'll want to sip all summer.

Recipe from Cupcake Vineyards.

Drop 4 lime wedges, 8 to 12 leaves fresh mint, and 1 to 3 tbsps. simple syrup or sugar into a tall glass. Using a muddler or even the end of a rolling pin, muddle the ingredients together to release the juices.

Fill about half the glass with ice and then add 2 oz. rum. Stir until the sugar is fully dissolved. Top the glass with a little more ice and then pour kombucha over and gently stir to combine.

For the hibiscus simple syrup: In a sauce pan, combine 1/2 cup sugar and 1/2 cup water. Bring to a boil and then reduce the heat and simmer until the sugar dissolves. Remove from the heat and add 1/4 cup dried hibiscus. Allow the mixture to steep for 5 to 10 minutes and strain the syrup. Cool and use as desired.

Recipe from Half Baked Harvest.

Drain a 20-ounce can of peeled lychees, reserving 1 tbsp. of the heavy syrup. Combine the lychees, syrup, 8 oz. coconut milk, 4 oz. coconut water, 2 1/2 oz. rum, and 5 to 6 large ice cubes in a blender. Puree until smooth. Pour over crushed ice or additional ice cubes, and garnish with lime wedges.

Recipe from A Beautiful Plate.

Mix together 1 tbsp. sugar, 1 tbsp. salt, 1/4 tsp. chili powder, and zest from one lime on a small plate. Run a wedge of lime around the top of two glasses and dip them in the salt blend fill with crushed ice.

Mix 1 cup grapefruit juice, 1/4 cup fresh lime juice, 4 oz. tequila, and 1 tbsp. sugar until well mixed. Pour over crushed ice and top with sparkling water. Garnish with grapefruit and lime.

Recipe from Bourbon and Honey.

Combine 3 oz. pineapple juice, 2 oz. white rum, 1 oz. coconut milk, 2 to 3 cubes watermelon (about 1-inch cubes), and 1 cup ice in a blender, and puree until thoroughly liquefied. You may need to add more watermelon to get the right blush-pink color and hint of watermelon flavor. Garnish with fresh fruit and serve immediately.

Get the recipe on Delish.

In a cocktail shaker, add 1 oz. coconut water, 1 oz. pomegranate juice, .5 oz. lemon juice, and .75 oz. simple syrup. Combine ingredients and serve over ice, garnishing with a watermelon wedge.

In a blender, add 1 oz. Captain Morgan LocoNut, .5 oz. banana liqueur, and 1/2 of a banana, peeled. Add ice and blend until smooth. Serve in a tall glass, garnishing with cinnamon.

In a shaker filled with ice, add .5 oz Grey Goose vodka, .5 oz Bombay Sapphire gin, .5 oz Patron Silver, .75 oz. Domaine de Canton, .5 oz lime juice, .5 oz. hibiscus syrup, 1.5 oz. pineapple juice, and 1 oz. sparkling water. Shake and pour over ice in a collins glass, garnishing with a pineapple spear.

Recipe from Terranea Resort, a Destination Hotel.

In a cocktail shaker filled with ice, add 1 oz. Captain Morgan LocoNut, .5 oz. Captain Morgan White Rum, 1 oz. pineapple juice, and .25 oz. fresh lime juice. Shake vigorously for 10 seconds and then strain into a shot glass.

In a glass, stir 1 oz. Jack Daniel's Tennessee Honey and 3 oz. peach iced tea. Add ice, stir, and garnish with a frozen peach slice and sprig of mint.

In a pitcher, add 6 oz. Absolute Elyx, 6 oz. Giffard Crème de Fraise des Bois, 3 oz. pink peppercorn syrup, and 3 oz. lemon juice. Add ice and stir. Top with 5 oz. Moet Ice Imperial Champagne, and garnish with edible flowers, strawberries, and lemons.

For pink peppercorn syrup: In a medium size sauce pan, measure 16 oz. cold water and 16 oz. white granulated sugar. Add 8 oz. of pink peppercorns over medium heat. Stir until sugar is dissolved, bring to a medium boil, and remove from heat. Allow to cool and infuse for 20 minutes and strain.

Recipe from La Cantera Resort & Spa, A Destination Hotel.

In a shaker filled with ice, add 3/4 oz. blood orange juice, 1/2 oz. pineapple juice, and 2 oz. watermelon-infused coconut rum (cut up half a watermelon and let sit with one bottle of coconut rum for 48 hours). Pour 1 1/2 oz. Blue Curacao into a hurricane glass and fill with ice. Strain the rum into the hurricane glass on top of the Blue Curacao.

Recipe from Cliff House Maine, a Destination Hotel.

In a shaker filled with ice, add 3/4 oz. coconut milk, 1/2 oz. blueberry schnapps, and 1 oz. rye whiskey. Shake, and strain into an ice-filled glass, and top with 1 1/2 oz. Izze Sparkling Juice Blueberry. Garnish with blueberries

Muddle 4 slices cucumber and 3 mint leaves in a shaker. Add 1 oz. agave and 1 oz. lime juice. Add 2 oz. gin and stir. Strain over a large ice cube into an 8 1/2 oz. mason jar. Garnish with a chili-salted cucumber wheel and a mint sprig.

Recipe courtesy of El Sapo.

In a Collins glass filled with ice, add 1 1/2 oz. gin, 1/2 oz. St. Germain Elderflower Liqueur, 1/2 oz. fresh grapefruit juice, 3/4 oz. fresh lime juice, and 1/2 oz. simple syrup. Top with club soda.

Recipe courtesy of

In a shaker filled with ice, add 1 oz. Mt. Gay Black Barrel Rum, 1/2 oz. Smith & Cross, 3/4 oz. Orgeat, and 1 oz. Pineapple Champagne Vinegar Shrub. Shake, and pour into a glass filled with ice, and garnish with pineapple leaves and a cocktail umbrella.Recipe courtesy of Analogue.

Combine 1 oz. gold rum,1 oz. guava juice, and 1/2 oz. falernum liqueur in a cocktail shaker. Add ice and shake well. Add to an ice-filled tiki glass and top with 1 oz. IZZE Sparkling Water Mandarin Lime. Garnish with an edible orchid and a mint sprig.

In a shaker filled with ice, add 1 oz. tequila, 1 oz. mezcal, 3/4 oz. lime juice, and 4 oz. honeydew melon juice. Shake, and strain into a glass filled with ice, topping it off with 1/2 oz. cayenne kombucha.

Recipe courtesy of Chef Jaime Torres.

In a glass filled with crushed ice, add 1 1/2 oz. gold rum and 1 dash tiki bitters. Top with 2 oz. Izze Sparkling Cherry Lime and stir.

Muddle 6 mint leaves in the bottom of a tall glass. Add 3 oz. coconut water and 1 1/2 oz. Captain Morgan Loconut, and stir to combine. Add ice to fill and garnish with a sprig of mint.

Crush 2 strawberries in a glass and add 3 basil leaves. Add 1 oz. Stoli Strawberry Vodka and 1 oz. lemonade, stir, and add ice. Garnish with basil.

In a shaker, add 1 1/2 oz. Absolut Original, 3/4 oz. Maraschino Liquor, 3/4 oz. East India Sherry, 1 drop almond extract, and 3/4 oz. lemon juice. Shake and strain over crushed ice in a short rocks glass. Garnish with a bouquet of edible flowers.

BAHA MARIn a shaker filled with ice, add 2 oz. gin, 3 oz. soursop juice, 1 oz. coconut-infused syrup, and 1 oz. lime juice. Shake and strain into a highball glass filled with ice. Garnish with freshly grated nutmeg, fresh coconut, and mint.

Recipe from Baha Mar.

In a goblet filled with ice, add 2 oz. Absolut Original, 1 oz. lemonade, and 1 oz. watermelon juice. Garnish with frozen blueberries, strawberries, lemon wheels, and mint sprigs.

Add 3 oz. Captain Morgan Loconut to a shaker filled with ice. Shake and strain into a rocks glass filled with ice. Add a garnish of your choice.

Muddle 2 lemons and 3 mint leaves in the bottom of a Collins glass. Add ice, 1 1/2 oz. Absolut Original, 3 oz. unsweetened iced tea, and 1/2 oz. maple syrup. Lightly stir, and garnish with a mint sprig and lemon wheel.

In a shaker filled with ice, add 2 oz. Hornitos Plata Tequila, 3/4 oz. jalapeño rosemary syrup, 1/2 oz. fresh pineapple juice, 1/2 oz. fresh lemon juice, and 2 dashes Angostura bitters. Shake and pour into a highball glass filled with ice. Garnish with a pineapple chunk.

In a pitcher, add 8 oz. Tito's Handmade Vodka, one 750-mL bottle of rosé, and 4 oz. elderflower liqueur. Cut 1 lemon and 1 lime into small wedges, add to the pitcher, and let sit for 4 hours. Finish off with a 12-oz. can of Fresca.

For many drinks, Baileys is a go-to substitute for milk or heavy cream. That's exactly what happened with the vanilla latte cocktail recipe, which featured a now discontinued cream liqueur from a certain coffeehouse giant. Better yet, this cocktail is much easier to make than any normal latte! Just brew some coffee, and spike it with vanilla vodka and Irish cream.

Easy summer cocktail recipes

Here are our best summer cocktail recipes. From our refreshing frozen strawberry margaritas to our rum punch and pineapple whisky sour, there’s a recipe for every summer’s day. We also have an excellent collection of gin cocktail recipes and jug cocktails to try – perfect for get-togethers or lazy summer afternoons.

And if you’re after more in the way of classic concoctions, try our best ever cocktail recipes here.


Piña colada

Best drunk in the sun on holiday, piña coladas really are the bee's knees. Transport yourself to the tropics by recreating our perfect recipe at home.

Banana daiquiri

Transport yourself to a sunny beach with this fruity daiquiri cocktail, bursting with tropical and summery flavours including banana and white rum.

Zombie cocktail

For a fresh and fruity cocktail with plenty of kick, try this zombie cocktail mixing three types of rum with anise liqueur and Angostura.

Mai tai

If you’re feeling fruity, make this tropical cocktail made with two types of rum, orange curacao, almond syrup and lime juice. Perfect with a pineapple wedge.

Frozen margarita

Nothing quite says summer like a frozen margarita in a salt-crusted glass. This recipe only requires four ingredients, making it perfect for cocktail making without the fuss.


Lime juice, tequila and cointreau are all that is required to make our simple and delicious margarita. No self-respecting cocktail menu would be complete without this punchy, citrussy treat.

Take a look through our best ever margarita recipes for even more twists and variations.

Strawberry daiquiri

It's party time! Grab strawberries, rum, lime juice and ice, then blitz it all together for quick-as-you-like homemade cocktails that'll cool you right down.


Mojito fans in particular will love this light, zesty yet punchy cocktail, which is Brazil's national drink. A properly refreshing sip for a summer's day.

Bicicletta spritz

A sophisticated take on a classic cocktail, this recipe uses dry white wine (a light Italian variety) in place of the usual prosecco. Ideal for lazy summer afternoons, spent imagining you're on the continent.

Pineapple whisky sour

Pineapple juice adds a refreshing fruity twist to the classic whisky sour, as well as giving it a lighter edge. Try this recipe to see what we mean.

Virgin mojito

Who needs rum for a refreshing cocktail in the sun? Whip-up an alcohol-free mojito with fresh lime, mint leaves, apple juice and sparkling water. All the Cuban flavour, none of the hangover!

Apricot bellini

Blitz fresh apricots to make our summery take on a classic Italian prosecco cocktail.

Raspberry daiquiri

A classic with a twist, this bright-red concoction uses fresh raspberries, lots of lime juice and white rum. A fruity, refreshing cocktail that's perfect for summer.

Passion fruit caipirinha

A passion fruit twist on the punchy Brazilian cocktail. This is an ideal drink for those warm summer evenings.

Jamaican rum punch

This rum punch is packed with the tropical flavours of coconut, pineapple and lime. It's simple to make and can serve a crowd, meaning it's ideal for summer get-togethers.

Lagerita cocktail

This largertia takes the tequila from a classic margarita and combines it with beer. Make this quick and easy cocktail for a simple but refreshing drink this summer.

Classic sangria

Channel sunny holiday vibes with this classic Spanish tipple. Grab a bottle of light, dry red wine, some fruit, brandy and lemonade and create your own version of this refreshing punch.

Mezcal, pineapple and jalapeño smash

The smoky notes of the mezcal work wonderfully with the grilled pineapple and gentle heat from the chilli in this spicy drink, ideal for summer. It’s simple to make and can easily be made into a jug cocktail for a crowd. Find more of our jug cocktail recipes here.

Strawberry margarita slushies

Stay cool this summer with refreshing strawberry margarita slushies. These fruity drinks are super quick and easy to make, a perfect crowd-pleaser.

Rosé negroni sbagliato

We've taken a classic Italian cocktail and given it a summery twist, perfect for an easy aperitivo.

Iced tea sangria

Eke out the last of the warm weather with this easy-drinking wine cocktail. Packed with zesty lemons, juicy oranges and a touch of sweet honey.

Elderflower and raspberry mocktail bottles

Make a batch of these summery portable mocktails in just ten minutes and pop in your picnic hamper.

Mezcal paloma

Check out this quick and easy summer cocktail recipe with mezcal, zesty limes and sweet yet slightly bitter grapefruit juice. A paloma is usually made with tequila but using mezcal instead adds a lovely smoky edge to the drink.

Dark and stormy punch

Want an easy rum punch recipe? Check out this quick and easy summer cocktail punch with tropical pineapple, zesty limes and fiery ginger. We have more great rum cocktails over here.

Frozen peach margaritas

Nothing quite says summer like a frozen margarita and we've given it a fruity twist with this recipe for frozen peach margaritas. They're easy to make and perfect for a boozy dessert. We have more great summer dessert ideas here.

Kombucha mule

Raw, fermented tea may not sound particularly appealing, but that’s exactly what kombucha is and it works really well in summery cocktails like this refreshing kombucha mule.

Olive summer cup

This is our homemade version of Pimm's and it's the perfect drink for summer sipping. Plus, you probably already have the ingredients lurking in your cupboard.