5 Tasty DIY Summer Cocktails From S.F.'s Finest

[UPDATE: This story was originally published on June 18.]
Break out the mason jars, get out the toothpick umbrellas, and don’t forget the ice. Temps are on the rise, which according to us, means lounging in the sun with a permanent cocktail in hand. And, we've got five simple and delicious drink recipes for laid-back imbibing at its chillest from owner, mixologist, and head beard, Dylan O’Brien, of our favorite hunting-themed bar, Bloodhound.
Not only do these drinks have really short ingredient lists, but even better, you can do most of the prep work ahead of time. So, when you’re ready to get your party on, all that’s left to do is a splash here, a dash there, and perhaps a swizzle. Your guests will love the show and after one sip, they’ll be mighty impressed by your bartending skills — no muddling, reaming, or smashing required. Click through to see how to craft these five soothing libations on your own. Salut!
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Ready to learn how to make these five tasty summer medleys? Let the mixing begin!

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Here's the mix master himself — Dylan O'Brien of S.F.'s cool cocktail spot, Bloodhound.

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Up first? The Paloma Fresca. Crisp, clean, and the perfect thirst quencher. This version of a Mexican classic replaces grapefruit soda with fresh juice. Do Dylan proud, and squeeze the juice yourself.

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You'll Need:
2 oz tequila
.75 oz fresh-squeezed grapefruit juice
.5 oz fresh-squeezed lime
.5 oz agave syrup
Soda water

Make Ahead: Agave Syrup
Versatile and long-lasting, this will keep in the fridge for a few weeks. Combine it with tequila and lime juice for a fine margarita. Plus, it makes a great sweetener for ice coffee and tea.
1. Add 1 cup of hot water to 1 cup of agave.
2. Stir to dissolve the nectar and cool in the refrigerator.

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Step 1: Measure and combine all ingredients in a tall glass or pitcher packed with ice.

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Step 2: Top each glass with soda water.

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Voilà! You've got one refreshing cocktail. Easy, no?

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Summer is the only excuse you need to enjoy an ice-cold Pisco Punch! But, if you like local trivia with your liquor, this concoction was invented right here in San Francisco in the 19th century at the now-defunct bar Bank Exchange. Writers of the day, like Mark Twain and Rudyard Kipling, rhapsodized about its juiciness and potency, and now Dylan’s adapted it for you here.

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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.

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Step 1: Combine and mix the first four ingredients with ice in a tall glass. We recommend measuring out an entire batch and mixing it in a pitcher.

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Step 2: Top each glass with soda water.

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Step 3: Stir generously!

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Step 4: Garnish with pineapple leftover from the pineapple syrup.

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Now that's one dreamy-looking (and tasting) drink.

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Made with Bulleit Rye Whiskey and packing a spicy kick, the Recoil is the most popular drink at Bloodhound. Don’t let the gruff name fool you. This tipple is a beautiful and delicate dance between mellow bourbon and intense, tingling ginger. Dylan’s secret is a quality ginger beer. Keep it artisanal, and don’t settle for ginger ale, which clobbers the flavors of this finely balanced cocktail.

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You'll Need:
2 oz quality bourbon
.75 oz fresh-squeezed lime juice (about 3/4 of a lime)
.75 oz St. Germain Elderflower liqueur
Ginger beer (Dylan recommends Fever Tree)



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Step 1: Measure and combine first three ingredients with ice in a cocktail shaker.

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Step 2: Once shaken, strain into a pint mason jar full of ice.

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Step 3: Top with ginger beer and garnish with a lime wedge.

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Cheers!

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Known as a classic Mexican hangover cure, the Michelada is a zesty pick-me-up and a no-brainer for your next brunch. No hard, fast rules on measurements, this drink is made to your taste. Grab the largest pitcher you can find, and let your inner-mixologist guide you.

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You'll Need:
Tomato juice (you can use a good quality bloody-mary mix if you’re in a pinch)
Fresh-squeezed lime juice
Salt and pepper
Hot sauce
Worcestershire or Maggi sauce
Lager beer

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Step 1: Rim a pint glass with salt.

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Step 2: Fill with ice and add a few ounces of tomato juice, lime juice, salt, pepper, and hot sauce to taste, and a few dashes of Worcestershire or Maggi sauce.

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Step 3: Top with lager.

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Yum!

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Ice doesn’t have to be an enemy to flavor. In this clever twist on the iconic Gin and Tonic, the bitters amp up gin’s floral notes and keep it tasty as the cubes start to melt. What’s more, ice keeps you hydrated and your drink frosty cold.

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You'll Need:
2 oz London dry gin
Tonic (Dylan's recommends Fever Tree or Q Tonics)
2 splashes of Angostura bitters
Juice of half a lime

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Step 1: Measure and combine all ingredients in a pint glass packed with ice.

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Step 2: Garnish with the squeezed lime shell.

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A cocktail classic with a twist!

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