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Drink Recipes

foreign_ade
Foreign "Ade"

This twist on a vodka lemonade incorporates Thai basil, which has a bit of a licorice-like undertone. Sweet Italian basil is no substitute!

2 ounces vodka, or Thai basil-infused vodka*
1 ounce limoncello
2 ounces lemon juice
2 ounces simple syrup
Thai basil
Seltzer

Lightly muddle Thai basil leaves with simple syrup in a mixing glass. Add ice and the other ingredients. Stir and pour into a tall collins glass. Garnish with a sprig of Thai basil and a couple lemon wheels.

*Note: To make your own infused vodka, combine one 750ml bottle of vodka with 1 cup packed fresh Thai basil leaves. Leave in a cool, dark place and stir every day for 3 days. Strain and keep in a cool place. Alternatively, you can combine a couple handfuls of Thai basil and 1 cup vodka in a whip cream canister for a quick infusion. Discharge two nitrous oxide chargers into the bottle, shake, and let sit for 20 seconds before releasing the N02 and straining the infused vodka.

Drink it with: Chicken satay, green papaya salad, or cold peanut noodles.
screwpassion
Screw Passion!

The screwdriver is quite possibly the easiest hangover helper, but we can’t shake a Leaving Las Vegas vibe whenever we drink one. Our take classes up the joint with passion fruit puree for a tropical flair.

2 ounces passion fruit puree
2 ounces orange juice
.5 ounces simple syrup
2 ounces vodka
dash of Angostura bitters

Place all ingredients in an ice-filled shaker. Shake and pour into a chilled rocks glass. Garnish with fresh raspberries or an orange wheel.

Drink it with: Eggs benedict or a fruity breakfast pastry.
muleskinner
Muleskinner

Can you tell that we like a little spice with our vodka? This is a classic Moscow mule with a seriously amped-up ginger kick. The optional Domaine de Canton gives it even more spice and another dash of liquid love.

2 ounces vodka
1 ounce Domaine de Canton ginger liqueur (optional)
4 ounces Fever-Tree Ginger Beer
2 lime wedges
3 thin slices of fresh ginger
.5 ounces simple syrup

Muddle ginger and lime wedges in the bottom of a mixing glass. Add ice and pour over vodka, ginger liqueur, and ginger beer. Stir and pour into a chilled rocks glass — we like using an old mason jar — or copper mug.

Drink it with: Potato blini with chives and sour cream, or goat-cheese-stuffed figs.
pomflower
Pom Flower

We’ve drunk our weight in vodka-cranberries during our undergrad years. And even though we like its classic play with acid and sweet, we decided to go more global with tart, flowery hibiscus tea and pomegranate juice. An antioxidant double-whammy!

2 ounces POM pomegranate juice
1.5 ounces hibiscus cordial*
1 ounce lime juice
2 ounces Belvedere vodka

Pour all ingredients into an ice-filled shaker. Shake and strain into a chilled martini glass or champagne coupe. Garnish with a lime wheel or fresh hibiscus flower, if you’ve got one handy.

*Note: For the hibiscus cordial, we like the recipe from the Speakeasy cookbook. But if you’re in a pinch, combine 1 cup sugar, .5 cup water, and .25 cup loose hibiscus tea in a small saucepan. Bring to a boil to dissolve the sugar, let cool, and strain into a squeeze bottle.

Drink it with: Baba ghanoush, lamb skewers, or grilled halloumi cheese.
peachypino
Peachy ‘Pino

The Sgroppino (pronounced “scrow-pee-no”) is a classic Italian palate-cleanser. This version (with a hat tip to The New York Times) utilizes summer-fresh white peach sorbet, meaning that the perfect time to drink this is right now.

2 scoops white peach sorbet*
1 ounce Reyka Icelandic vodka
Prosecco

Place two scoops of sorbet in a champagne flute. Pour vodka and schnapps, if using, over the sorbet. Top off with chilled prosecco.

*Note: If you can’t find white peach sorbet in the store, make your own (we like the recipe in the Momofuku Milk Bar cookbook) or substitute lemon sorbet and omit the schnapps for a classic sgroppino.

Drink it with: Solo! It's a dessert on its own.
summer cocktail recipes
You'll Need:
1.5 oz pisco
.75 oz fresh-squeezed lemon juice (about half a lemon)
.75 oz pineapple syrup
2 dashes of angostura bitters sparkling water

Make Ahead: Pineapple Syrup
This tropical sweetener will keep in your refrigerator for up to a week.
1. Cut and core a small pineapple into bite-sized chunks.
2. Combine 2 cups of turbinado sugar and 1 cup of water in a saucepan over medium heat.
3. Bring to a simmer and stir frequently until sugar has been dissolved. Let cool slightly.
4. Combine syrup with pineapple chunks and 20 cloves in a jar. Refrigerate overnight.
5. Strain and reserve pineapple chunks for garnish.

Photographed by Molly DeCoudreaux