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Aperol Mist

Aperol Mist

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Makes 1 Servings

“A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?” –Alison Roman, senior associate food editor

July 2014


  • 1 oz. Aperol

  • 1 oz. fresh lemon juice

  • Belgian-style wheat beer (such as Hoegaarden)

  • Lemon twist (for serving)

Recipe Preparation

  • Combine Aperol and lemon juice in a pint glass filled with ice. Top off with beer. Garnish with lemon twist.

Recipe by Bon Appétit


Photos by Danny Kim

Reviews Section



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10 Campari Cocktails for Your Afternoon Aperitivo

This ruby red liqueur is the wakeup call your palate needs.

Summer is the perfect time to embrace the art of the aperitivo&mdasha bright, palate-refreshing cocktail sipped pre-dinner to get your tastebuds revved up for the evening. And when it comes to aperitivo, there are few spirits as synonymous as Campari, the bittersweet, brilliant red Italian aperitif that is the defining ingredient in this summer's hottest cocktail sensation, the negroni. Of course, that classic cocktail isn't the only way to enjoy the scarlet stuff, so to help infuse a little taste of Italy into your cocktail hour, we've rounded up some of the tastiest ways to mix up a Campari cocktail.


1 oz Campari
1 oz 1757 Vermouth di Torino Rosso
1 oz Bulldog Gin


Build over ice in a rocks glass. Stir for 15 seconds. Garnish with an orange peel or slice.



Mix both ingredients together and pour over ice. Garnish with slice of orange


1 oz Campari
1 oz 1757 Vermouth di Torino Rosso
1 oz Russell's Reserve 10-Year-Old Bourbon
Orange slice, for garnish


Combine bourbon, vermouth and Campari in a cocktail shaker. Fill with ice and shake vigorously until outside of shaker is frosty (about 30 seconds). Strain into a chilled rocks glass over large ice cube. Garnish with orange slice.


1 part 1757 Vermouth di Torino Rosso


Build all ingredients in a glass with ice and garnish with an orange slice.


2 oz pisco
1 oz lime
.75 oz passion fruit syrup
.5 oz Campari
Pinch of maldon salt


Combine all ingredients in a shaker tin with ice. Shake and double strain into large coupe. Rub a mint leaf on the rim of coupe and discard. Garnish with rosemary and an edible flower.


1 oz. Campari
3 dashes Orange bitters
Sparkling Yes Way Rosé to top
Olives to garnish
Orange peel for garnish


Fill a rocks glass with ice. Add Campari and fill with sparkling rosé. Top with a few dashes of orange bitters, orange peel and olives on a pick.


1 oz Campari
1 oz Smith & Cross Jamaican rum
1 oz Carpano Antica sweet vermouth


Combine all ingredients in a mixing glass and stir briskly until just cold. Strain into a rocks glass over fresh ice. Garnish with an orange twist, expressed and inserted.


.75 oz Campari
.75 oz Dolin Rouge
.5 oz Plantation Pineapple rum
.5 oz Cruzan Blackstrap rum


Combine ingredients with and stir with ice. Strain into a rocks glass with a large ice cube.


1 oz Pig's Nose Scotch
1 oz Punt e Mes sweet vermouth
1 oz Campari
1 oz Stone Smoked Porter


Stir together the scotch, vermouth and Campari and strain over rocks. Add the smoked porter and stir again to incorporate. Garnish with an orange peel.


2 oz blood orange juice
2 oz Campari
.5 oz rosemary demerara simple syrup*
Sparkling wine


Mix the blood orange juice, Campari, and rosemary demerara simple syrup into a pot. Heat, bringing to a boil for 5 minutes while stirring constantly. Cool and refrigerate. When ready to serve, pour into champagne flutes and top with sparkling wine.

*Rosemary Demerara Simple Syrup: Pour the .5 gallon water and 1 gallon demerara sugar into a saucepan. Heat the ingredients until dissolved. Stir until the liquid becomes completely clear, then remove from heat source. Add 5 rosemary sprigs into the simple syrup for flavor right as it comes off the burner. Let sit until cool. Remove rosemary sprigs from simple syrup and store for up to 3 weeks.

Just Have Fun with it!

5. Sweet Blonde. Combine Franziskaner, Chimay White, and Hornsby Cider to make this refreshingly fancy cocktail that will appeal to those with sweeter tastes. This beer cocktail recipe would rock on an autumn drink list!

6. Beermarita. For those times when you want both a beer and a margarita, you can combine beer, tequila, and frozen limeade concentrate – and enjoy both. This is one beer cocktail recipe you’ve got to try! For added value, offer pitchers of beermarita. Since both beer and margaritas are often served in pitchers, this would be a fun twist that could drive up your sales.

7. Lambic Sangria. What’s better than sangria? Sangria with beer in it of course. Plus, lambic beer – a sour beer – is trending right now.

8. The Cure. You can class up Miller High Life by adding fresh lemon juice, fresh ginger, and ginger liqueur. The question is, will this beer cocktail recipe cure a hangover – as the name suggests – or become the start of one?

9. Snakebite. Lager, hard cider, and black currant liqueur combine to make a cocktail that goes down dangerously smooth. The snakebite has a nice sweet bite making it a great introductory beer cocktail recipe for someone who doesn’t love beer, but is seeking a new cocktail to try.

10. The Luchador. If you’re a Clamato fan, try mixing up this Mexican-inspired beer cocktail. No need to wait until Cinco de Mayo to try out this beer cocktail recipe.

11. Panache. Try going one step up from the typical shandy by mixing French lemonade with lager.

12. Beer ice cream floats. Why not reinvent the classic children’s favorite for a more adult audience? Combined with an espresso or chocolate flavored beer, a beer ice cream float can be a rich (and boozy) treat. You could build an entire (adult) dessert menu around this beer cocktail recipe. Ice cream floats could become your signature offerings!

13. The Broadway. This drink combines cranberry syrup, club soda, and beer in a beer cocktail recipe that is sure to have guests singing show tunes. Again, this is a sweet option that could make non-beer loving patrons take a second look, err, taste.

14. Beer Bloody Mary. If you’re tired of the typical vodka bloody mary, why not give beer a try? This beer cocktail recipe incorporates beer in a way that accentuates the savory, hearty element of the bloody mary. Brunch will never be the same…

15. Beerly Legal. Cutesy name aside, this mix of tangerine juice, orange aperitif, and beer is sweet, light, and refreshing – like a sweeter version of the shandy (lemonade + beer, an must-make summer beer cocktail recipe.)

16. Guinness Cream Soda. This grown-up version of the classic cream soda uses vanilla and ginger liqueur, it’s sweet and sophisticated.

17. Steamroller. Beer, whiskey, and some fruity flavors combine to make a delicious drink.

(EXTRA RECIPE) Aperol Mist. The Aperol Spritz is arguable “the” drink of the summer, this version adds in beer for a refreshingly fun twist. The secret to making this Aperol Mist is to choose a Belgian beer.

Next time you’re looking for a new drink to whip up, try impressing your customers with an amazing beer cocktail recipe that will please palates and help your venue stand out from the competition.

Best Summer Cocktails: 27 Easy Recipes to Try This Season

But when the high heat of solstice comes along, even I make room for something ice cold—and possibly tiki. Plus, nothing makes a summer barbecue more fun than a couple of cool new cocktails. Of course, what you pour (or mix, in this case) depends on what you serve. So here are 27 concoctions—from several fine cocktail connoisseurs—that’ll serve you well this season.

“Parce Rum is inspired by the beautiful weather of Colombia and the warm hospitality of the Colombian people. ‘Parce’ is also a casual word for good friends in Colombia, therefore it’s only fitting to create a mai tai-inspired cocktail using the Rum. It’s a drink that celebrates friendship and warm summer days. It's easy to make, refreshing for sure, and effortlessly easy to drink.” —Shawn Chen, beverage director


1 oz. Flor de Cana white rum

.50 oz. Domaine De Canton ginger liqueur

.50 oz. fresh pineapple juice

Method: Build in shaking tin. Add all ingredients into silver tin. Shake and strain over pear diver glass filled with crushed ice. Garnish with 2 slices of pineapple, orchid flower, and cocktail umbrella skewer.

“The ginger snap is an incredibly simple yet strong drink. Aviation's botanicals play extremely well with both the vermouth and Canton's crisp ginger notes. A small amount of Combier helps dry out and balance the cocktail, making it the ideal summertime sipper.” —Brett Esler, bartender


1 oz. Domaine de Canton ginger liqueur

1 bar spoon Combier orange liqueur

Method: Add all ingredients to a mixing glass and stir for about 20 seconds or until properly chilled. Strain into an old-fashioned glass over 1 large ice cube express and place the lemon peel as a garnish before serving.

“Our s hiso b ourbon is a light and refreshing bourbon cocktail perfect to sip on a hot summer day. The fresh lime juice and shiso syrup add a nice citric balance to the bourbon.” —Michael Noah, bar manager


2 oz. Buffalo Trace bourbon

.75 oz. shiso - steeped simple syrup

Method: For the Shiso steeped simple syrup, first make a regular simple syrup. When it’s done, remove from heat and throw in a handful of shiso leaves. Let sit for 10–15 minutes to cool. To build, fill a glass with crushed ice and top with a splash of club soda. Garnish with a shiso leaf.

“It’s like a gussied-up white lady or pisco sour! Bright, floral, frothy, and refreshing. Smoke and roses is the underpinning, which comes from the mezcal-rose cordial—with refreshing cucumber taking stage more and more as you sip, making it the perfect drink for summer.” Ted Kilpatrick, beverage director


2 dashes Peychaud’s Bitters

Method: Shake with ice. Then shake without ice. Fine strain into a double old fashioned (DOF) glass. Garnish with cucumber ice cube.

“The floral character and relative softness of Hendrick’s tempers the hardest edges of tequila. The tequila and cucumber, in turn, create a flavor that resembles watermelon more than anything. For anyone who swore off gin or tequila after freshman year of college, maybe it’s time to try again.” —Sam Ehrlich, wine director at Blue Ribbon and William Haugh, bartender at Blue Ribbon Brasserie


Method: Assemble all ingredients in shaker and add ice. Shake well and serve straight up, double-strained, in a coupe. Garnish with a cucumber slice. (For full aromatic effect and the most intense green color, make sure you juice the cucumbers with the skins.)

“Working with vodka is like working with a blank canvas. The smooth, well-rounded flavor lets me be creative with the ingredients. The fresh herbs and green vegetables are great for summer, which is why dill and arugula just made sense to me. Adding charred lemon preserve rind gives it a refreshing twist.” —Jonathan Levy, bartender


2 oz. fresh dill-infused Elit by Stolichnaya vodka

1 oz. arugula shiso blanc vermouth

.25 oz. preserved lemon brine

Method: Stir with ice. Strain and serve in a coupe. Garnish with a charred lemon and a fresh sprig of dill.

“This cocktail is play on ‘Guadalajara.’ The drink is light in body with a lot of bright flavors—the simple syrup isn’t too heavy so it keeps the drink refreshing with a balance of a little bitterness from the orange peels, fruit from the strawberries, and just a hint of herbal from the fennel. All these flavors mellow the smokiness of the tequila.” — Brahm Callahan, beverage director at Himmel Hospitality Group


1 oz. orange-strawberry-fennel simple syrup

Method: Stir all of the ingredients together. Pour into a Collins glass and top with a splash of tonic to serve.

“Built around a true classic, the boulevardier is a close relative of the negroni—the difference being the substitution of bourbon for gin. The addition of limoncello and orange bitters bring an acidic tartness reminiscent of spring, while still letting the original ingredients run the show.” —Dean Blockey, bar manager


1 ½ oz. Buffalo Trace bourbon

½ oz. La Quintinye Vermouth Royal Rouge

2 dashes Angostura orange bitters

Method: Stir all of the ingredients together. Pour over ice and garnish with a dehydrated blood orange wheel to serve.

“This is our riff on a traditional Paloma but using Giffard Pamplemousse—a high-quality grapefruit liqueur that really makes the drink pop with a refreshing grapefruit flavor. It’s a very elevated experience.” —Brad Nugent, beverage director


¼ oz. Del Maguey Vida mezcal

¼ oz. Giffard Crème de Pamplemousse

Method: Salt rim of glass. In a small mixing tin combine all ingredients from the bottom up. Light ice and shake. Strain into pipe. Add club soda. Top with ice and garnish with thin lime wheel.

“Nothing screams summer like a great frozen cocktail—especially a refreshing frozen margarita. At The Beach at Dream Downtown, our frozen margarita is one of our bestsellers. And we offer a variety of summery flavors like mango, white peach, caramelized pineapple, and strawberry. It’s sweet and tangy, and the perfect sipper when hanging poolside or even batched for a backyard barbecue.” —Drew Sweeney, beverage director


2 oz. Milagro Silver tequila

Fresh fruit, 2-3 slices (or to taste)

Method: In a blender, blend together tequila, fresh lime juice, and ice. Add fresh fruit or a fresh fruit purée of your choosing—like watermelon, sliced strawberries, or mango. Blend again for smooth consistency. Add agave, to taste. (Or you may not need to add if the fresh fruit adds enough sweetness.)

“ Willa Jean's frosé y'all is a combination of easy-to-drink rosé and ice all mixed up in our slushie machine. It’s the perfect drink to cool you down on a hot summer day! We combined the tastiness of the wine with the super fun appeal of a slushie. Take one to go while you explore New Orleans!" —Lisa White, chef and partner

Ingredients (Serves 2):

Method: Add all ingredients into a blender and blend until smooth. Pour into a glass and serve with a straw.

“ The primito is an update to the classic Paloma with mezcal swapped in for tequila. Its refreshing twist on the classic, with the added touch of spice, helps keep you cool in the hot summer months.” —Dev Johnson, consulting bartender


1 ¼ oz. Del Maguey Vida mezcal

Method: Add all ingredients except Prosecco to a mixing glass or tin and add cold large ice cubes. Shake vigorously until cold. Strain into a footed rocks glass. Finish with Prosecco. Sprinkle salt onto the top of the cocktail.

“When I think summer, I think rosé. And as much as I love a chilled glass of rosé, I also love a good cocktail. So I thought why not combine the two? I used sparkling rosé along with Aperol and lemon juice to create a cocktail that’s not only bright in color, but bright in flavor as well.” —Bryan Schneider, head barman


¾ oz. Giffard Crème de Pamplemousse

Method: Build in a wine glass over ice. Garnish with a large round of grapefruit.

“What could be more enjoyable than drinking an ice cold Gibson on a hot afternoon? This one was inspired by the classic recipe. It was really fun to play around with the flavors—especially when making the onions that we were going to use. I wanted onions that would also reflect other gin cocktails, like the tuxedo or a gin and tonic. Our onions use a little mustard seed, star anise, nutmeg, thyme, and rosemary. Then they’re brined in a sherry-spiked solution for that added nutty depth. We even add a touch of the brine to the cocktail. It was a bit of a problem when we first rolled them out on the menu. A lot of the bartenders were eating them like Tic Tacs, if Tic Tacs ruined your breath. The botanicals in the brine are light and bright—and meant to take a cocktail that can swing from season to season, dominantly into the summer months.” —Nick Bennett, head bartender


*Onions are sherry spiked and made in a sherry vinegar brine with basil, thyme, allspice, lemon peel, black pepper, mustard seed, and sugar

Method: Build the ingredients in a mixing glass and stir with ice until properly chilled. Strain into the glass and garnish.

“The name is from a Shuggie Otis song called ‘Strawberry Letter 23.’ We wanted to make sure we had something low ABV on the menu for spring. And personally I love a rosé spritzer. I think the Aperol and strawberry shrub keep it interesting.” —Meaghan Dorman , co-owner


.5 oz. strawberry shrub (made with strawberries, raspberry vinegar, and sugar)

Method: combine all ingredients in a wine glass over ice and stir garnish with 4 strawberry slices.

“It's a perfect tiki-style cocktail for the summer because it’s refreshing—and just a touch bitter, which leaves you wanting more.” —Danny Neff, bar manager and director


1 ½ oz. Santa Teresa 1796 rum

Method: Build on pebble ice. Top with Angostura.

“This drink is a precursor to the now-famous negroni, which is the definition of a classic summer cocktail. It's best enjoyed on L'Appart's private patio, overlooking the Hudson River Harbor. The drink was first mentioned in the Savoy Cocktail Book circa 1925 and is named after a famous French gold medal fencer in the 1920, 1924, and 1928 Olympics.” —George Thomas, Maître D’


Method: Shake and pour over ice block.

“The Notting Hill is a cross between a classic swizzle and a gin and tonic. Personally, I love it. Refreshing. Crisp. Soft bitter. The inspiration for it is a friend of mine: Jake Burger, who owns a bar in Notting Hill and teaches a course on making gin called the Ginstitute. It’s one of our most beautiful drinks.” —Giuseppe Gonzalez , owner


¾ Small Hand Foods tonic syrup

Method: Swizzle. Garnish with cucumber and mint.

“This cocktail is an excellent summer drink for several reasons. For starters, it's a delicious shaken cocktail that has balanced notes of citrus, ginger, and smoke. Tamarind is at its peak season late spring to early summer, so you're getting the tamarind at its best. The finishing touch of the bacon mist totally complements the summer and is an excellent pairing with BBQ food or just sitting by the pool. Plus bacon makes everything better!" —Christian Orlando, bartender


1.5 oz. Cutty Sark Prohibition

One drop of Dutch Colonial Cocktail Bitters

Method: Place all ingredients except bacon mist in shaker. Shake with ice. Fine strain. Serve in small rocks glass with no ice. Spray one pump of bacon mist over top of cocktail. Garnish with a candied ginger skewer.

“LAVO’s brunch punch is the perfect summer libation, whether you’re entertaining at home or looking to have a fun cocktail while enjoying the sun. The citrusy orange juice mixed with tropical flavors is balanced with the sweet summer strawberries and fresh mint. It’s festive and works great with any occasion!” —Keith Nelson, beverage director


1 liter Absolut Elyx vodka

20 oz. cold-pressed Valencia and Hamlin orange juice, fresh squeezed

8 oz. cold-pressed pineapple juice, fresh squeezed

1 oz. Persian lime juice, fresh squeezed

4 oz. organic agave nectar simple syrup

6 dashes Angostura Bitters

Method: In a large punch bowl, add vodka, fresh squeezed juices, simple syrup, grenadine, bitters, and nutmeg. Garnish with fresh mint, sliced strawberries, and edible orchids.

“I was inspired by my love for tangerines from the local farmers. The elderflower adds a wonderful sweet complement to the tanginess. We source our nasturtiums from local horticulturist Julian Cantado’s farm—Eco Conscious Aquaponics—while the tangerines are grown in the neighboring town. It’s truly a Santa Barbara-inspired martini.” — Joshua Burrey, bartender


3 oz. local Ojai Pixie Tangerine and elderflower-infused Elit by Stolichnaya

1 oz. Amaro Nonino liqueur

3 dashes Peychaud’s Bitters

Nasturtium flower, for garnish

Method: Add the zest of six tangerines and three bunches of stemless elderflower to Elit vodka. Allow to infuse for five days in a cool dark place. Fine-strain the zest and elderflower from the infusion. Combine ingredients in a cocktail mixer and shake well with ice. Pour into a martini glass and garnish with a Meyer lemon twist and nasturtium flower.

“Everybody loves a refreshingly cold drink to sip on in the summer months. And the pink baby is the ultimate frozen cocktail. It features vodka, mate (a caffeine-rich infused drink from South America), and frozen pink grapefruit lemonade. It’s one of our best sellers! During our daily happy hour, it’s only $3—just try and beat that!” —Zachary Mexico, owner


Method: Toss it all ingredients into a blender and blend until smooth consistency.

“Made with Fords gin, fresh cucumber-mint water, lime, house made cardamom tincture, and cayenne, this cocktail is refreshing and clean—with a nice herbal undertone from the cardamom.” —Percy Rodriguez, beverage director


1 oz. house-made cucumber mint water

3 dashes house-made cardamom tincture

Method: Combine all ingredients in a shaker, double strain, and pour into a coupe. Garnish with a long cucumber slice and a pinch of cayenne pepper.

“This cocktail is a variation on the classic Italian spritz or aperitif, made with Amaro Montenegro, lemon, lime and Prosecco. There’s a lot of vanilla and orange on the palate from the amaro and tartness from the citrus. Think boozy iced tea!” —Percy Rodriguez, beverage director


Method: Combine Amaro Montenegro, lime juice, lemon juice, and simple syrup into a shaker. Shake mixture and pour into a Collins glass with ice. Top cocktail with dry Prosecco.

“Thyme after thyme is a no-brainer for summer. The traditional sour recipe calls for both fresh lemon and lime juice—a combo that will be sure to wake your mouth up. The addition of fresh thyme adds a savory note that pairs perfectly with summer barbecues.” —Adam Priblia, bar manager


.5 oz. Thyme-infused simple syrup

Method: Dry shake all ingredients. Shake with ice. Strain and serve, up, in a coupe. Garnish with a sprig of thyme.

“A perfect drink to enjoy on a beautiful, hot summer day. The Goddess Selene is served over crushed ice, and the caramel and vanilla notes of añejo rum blend perfectly with the caramelized syrup—where butter provides a silky texture, which is then balanced by the dry notes of absinthe. Served in a majestic brass pineapple cup, you will feel like a god when you drink it! Cheers to a divine summer!” —Luca Giovannini, corporate beverage director at Gruppo FT Restaurants


1.5 oz. caramelized pineapple syrup*

Method: Pour all ingredients in shaker, shake and pour over crushed ice.

*For Caramelized Pineapple Syrup :

1 whole fresh pineapple, diced

Roast pineapple with butter in a pan, deglaze pan with rum, add sugar and pineapple juice. Simmer over low heat for 15 mins. Let cool down and strain through cheesecloth.

“The bandit queen is a fresh cocktail alive with citrus, smoke, spice, herbs, and agave. The kaffir lime leaf oil connects the green notes to the citrus ones, while adding aromas. We use lemon oleo saccharum that adds richness and a hint of sweetness, while the pure lemon juice gives it a nice acidic balance.” —Daniel Beedle, beverage director and assistant general manager

Scroll through for cocktail recipes

1. Spritz Veneziano

3 parts Prosecco
2 parts Aperol
1 splash soda water
Orange slice

1) Put ice in wine glass.
2) Pour in Prosecco, Aperol and soda.
3) Top with orange slice in the glass. (The orange keeps the Aperol from settling to the bottom.)

2. Watermelon Margarita

1½ parts Casamigos Blanco Tequila (or any tequila blanco)
1 part fresh lime juice
½ part orange liqueur
6-8 chunks watermelon (flesh only)
¼ part agave nectar

1) Muddle watermelon in a cocktail shaker.
2) Add the rest of the ingredients with ice.
3) Shake and pour into a rocks glass.
4) Garnish with a slice of watermelon.

3. Charred Blood Orange Cosmopolitan

1.5 oz Johnnie Walker Black Label Whisky
0.75 oz freshly squeezed lime juice
0.5 oz simple syrup
0.25 oz Benedictine
1 oz blood orange juice
Blood orange rind

1) Build the ingredients in a Boston glass (Boston glass shakers are common bartending tools) and shake.
2) Garnish with the rind heated indirectly using a lighter.

A version of this story appeared in Zoomer magazine, Sept. 2015 issue.


Add vodka and lemon juice to a shaker filled with ice and shake for 20 seconds. Strain into a martini glass over a powdered sugar rim. Garnish with a lemon twist.

Bee's Knees

Created and featured at Parigi’s Restaurant, Dallas, TX

2 oz Glass Nectar vodka
½ oz Pineapple juice
½ oz Fresh lime juice
¼ oz Agave
3 mint leaves
Dash of Bitters
Club Soda
Compressed pineapple

Muddle mint leaves in the bottom of a shaker. Add the ingredients of vodka, pineapple juice, limejuice, agave, bitters and ice on top of the muddled mint and shake for 20 seconds. Strain into a tall Collins glass filled with ice, top with club soda and garnish with the pineapple.

Honey Glass Martini

Created and featured at Neiman Marcus’ Mermaid Bar, Mariposa and The Zodiac, Dallas, TX

2 oz Glass Nectar vodka
4-6 oz Champagne or sparkling wine
Honey cluster stick

Pour the vodka into a shaker of ice. Stir to chill (do not shake). Strain the chilled vodka into a champagne flute. Top off with your choice of Champagne or sparkling wine and garnish with a honey cluster stick.

Nectar de Pama

Created and featured at La Duni Restaurant, Dallas, TX

2 oz Glass Nectar vodka
1½ oz Pama liqueur
Fresh pressed lime-juice
Handmade simple syrup
Fresh orange zest

Combine all ingredients in a shaker with ice. Shake vigorously for 15 seconds and strain into a martini glass with an orange twist.

The Glass Toddy

Created for Glass Distillery Boutique by Terry Blumer, Glass Vodka Boutique & Tasting Room Host

1 ½ oz. Glass Nectar vodka
½ oz. pear brandy
6-8 oz. pear tea
3 whole cloves
1 stick cinnamon

Pour vodka and brandy into tall Collins glass or coffee mug. Fill remaining space with hot pear tea. Garnish with cloves and cinnamon stick.

The Glass Slipper

Created by bartender and served by Dan Roberts of Loulay Restaurant, Seattle, WA

1 ½ oz Glass Nectar vodka
½ oz Aperol
Dash of Vermouth
Citrus Twist

Combine all ingredients in a shaker with ice. Shake vigorously for 15 seconds and serve up in a martini glass with a citrus twist.

Glass Bee Sting

Created by Matthew Bricher of Marais in Grosse Pointe, MI

1 ½ oz Glass Nectar vodka
½ oz St. Germaine
1 oz Elderflower Lemonade
½ oz organic mint syrup
2 dashes orange bitters

In a shaker filled with ice, add Vodka, St. Germaine, dashes of bitters and stir gently to mix. Pour straight up into a martini glass, finish with 1 oz of elderflower lemonade and garnish with mint leaf.

Winter’s Kick

1½ oz Glass Nectar vodka
4 oz Ginger beer
¼ oz Lime-juice

Combine vodka and ginger beer in copper mug filled with ice and stir gently. Garnish with a lime slice.

Glass French Twist

1½ oz Glass Nectar vodka
½ oz St Germaine
2 oz grapefruit juice
¼ oz lemon juice
¼ oz simple syrup
Mint leaf for garnish

Combine all ingredients in a shaker with ice. Shake vigorously for 15 seconds and serve up in a coupe glass and garnish with mint leaf.

El Dorado

2 oz. Glass Nectar vodka
½ oz lime juice
1 oz pomegranate juice
1 oz pineapple juice
2 small slices of jalapeño
Slices of jalapeño (garnish)
Salt to taste (garnish)

Muddle two slices of jalapeño in a cocktail shaker. Shake the remaining ingredients, with the exception of the garnish, with ice until chilled. Pour into a martini glass with a salted rim and garnish with a slice of jalapeño.

Glass Kiss

2 oz Glass Nectar vodka
1 oz Pama liqueur
Dash of lime
Dash of simple syrup
Orange peel garnish
½ oz of egg white
Orange zest

Combine all ingredients in a shaker with ice. Shake vigorously for 15 seconds and serve up in a coupe glass and garnish with orange zest.

Ginger Snap Martini

Created by Gwynne Chase and Tyson Adams for The Attic at Salish Lodge & Spa, Snoqualmie, WA

1½ oz Glass Nectar vodka
Splash cranberry juice

Shake 1.5 oz. apple cinnamon infused vodka with a splash of cranberry juice and a touch of chartreuse. Strain into a martini glass with a ginger snap cookie frosted rim and top with ginger beer. Swirl in ¼ teaspoon of cinnamon sugar simple syrup.

French 76

1½ oz Glass Nectar vodka
3 oz Champagne
¼ oz Lemon Juice

Shake Nectar and lemon juice over ice and strain into coupe or flute. Top off with champagne. Garnish with two or three pomegranate arils.

The Queen’s Kiss

Created and featured at Salish Lodge & Spa, Snoqualmie, WA

2½ oz Glass Nectar vodka
Edible tuberose mist

Spritz the inside of a chilled martini glass with mist. Stir vodka with ice, strain into prepared martini glass. Garnish with a tea rose.

10 Beer Cocktail Recipes for Summer 

Bison Brewing makes some truly delicious organic beer. This stunner uses the brand&aposs Organic Honey Basil blend for a riff on the classic summer julep of mint, sugar and crushed ice.

This genius pairing takes an already peachy Belgian Lambic beer and enhanced it with fresh peaches and smoky rye whiskey. Serve this at your summer barbecue as it makes an excellent compliment to smoked meat.

Start with a white IPA or citrusy beer like Blue Moon for this sweet cocktail with orange juice and fresh strawberries. Perfect for a light summer brunch cocktail.

Add pink lemonade (usually made with raspberries),ਏresh berries and lime juice to a very light beer.

Mixing beer and lemonade together is an age-old favorite but add peach brandy for a very Southern twist. One sip and you&aposll be transported to a grand home in Georgia with a wrap-around porch.

Another gorgeous beet cocktail from Bison Brewing uses its botanical brew, "Saison de Wench," with a rose simple syrup, lemon juice,ਊnd herbal gin.

Use a sturdy pale ale like Sierra Nevada for this pineapple and rosemary cocktail. Add pretty spears of pineapple to each drink for extra appeal.

This classic Mexican beer cocktail is spicy and refreshing. You really can&apost go wrong with an ice cold Modelo, lime and hot sauce.

Take advantage of watermelon season by adding the juice of one small watermelon to a pitcher with some lemonade and four Coronas.

The Italian purists might take issue with adding precious Aperol to anything other than sparkling water or wine. However, after a sip of the Aperol Mist, a blend of Aperol and Belgian wheat beer all will be forgiven. Don&apost forget the lemon twist! Or try an orange?

4 Coconut Rum Shooters

Shooters are a great way to enjoy coconut rum, and they're quick and simple to make.

1. Piña Colada Jello Shots

Jello shots are a fun variation on cocktails, and coconut rum makes fantastic jell-shots because it blends so well with the various flavors of gelatin. Blending it with pineapple gelatin and pineapple juice makes a tasty Piña Colada flavored version. This makes 12 (2-ounce) shots.


  • 1 cup pineapple juice
  • 1 (3-ounce) box pineapple flavored gelatin
  • 1 cup coconut rum
  • 12 jello shot cups


  1. In a medium saucepan, heat the pineapple juice on low heat until it simmers.
  2. Put the gelatin in a bowl and pour the hot pineapple juice over it. Whisk to mix.
  3. Add the coconut rum.
  4. Pour into the jello shot cups and refrigerate for four hours to set before serving.

2. Coconut Café au Lait Shooter

Looking for a creamy, easy shot with plenty of coconut flavor? Try the coconut café au lait shooter.



Pour all ingredients into a shot glass. If you wish, you can layer it by pouring each layer over the back of a spoon.

3. Melon Coconut Shooter

This bright green shooter is a sweet combination of melon and coconut.



4. Coconut Cherry Bomb

Coconut and cherry also makes for a tasty, sweet shot.



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Watch the video: Aperol Sour Cocktail Recipe