There’s something irresistible about classic cocktails. From a Margarita to a Smash, these tried-and-true cocktails never go out of style—especially in the summer heat.
And especially with bold new twists. Give them a mix!
Enjoy this smoky Margarita that blends Gracias A Dios Espadín Mezcal with Bauchant Orange Liqueur for a vibrant balance of citrus, agave, and subtle oak. Finished with fresh lime juice and a Tajín rim, it’s bold, bright, and perfect for sunny summer days.
Preparation
- Rim a glass with Tajín (optional).
- Add all ingredients to a shaker filled with ice & shake vigorously.
- Strain into a rocks glass over fresh ice.
- Garnish with a lime edge and enjoy!
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We are always ready with whatever is in season! Enjoy this fruit-forward take on a classic Brandy Smash, built for warm days. Cheers!
Brandy Smash
Ingredients
- 2 oz. Gran Duque D’Alba Brandy
- ½ oz. Simple Syrup
- Fresh Mint
- Fresh Berries
- Lemon Wheel
Preparation
- Lightly muddle a handful of fresh mint leaves, a lemon wheel, simple syrup, and whatever berries or other fruits are in season in a shaker.
- Fill with crushed ice, then add Gran Duque D’Alba Brandy and shake well.
- Add crushed ice to a rocks glass and strain mix on top.
- Garnish with fresh mint and a couple berries.
- Enjoy!
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This refreshing Margarita blends Bribón Tequila Reposado—aged 3 months in ex-bourbon casks—with watermelon purée and grapefruit soda for a juicy, citrusy twist. Finished with a Tajín and chamoy rim, it’s a bold, summery sipper with just the right kick.
Watermelon Margarita
Ingredients
- 2 oz Bribón Tequila Reposado
- 2 oz Watermelon puree
- 2 oz Grapefruit soda
- Tajin & Chamoy (*for rimming)
Preparation
- Rim a rocks glass with Chamoy, then dip in TajÍn seasoning (optional).
- Add tequila and watermelon to a shaker filled with ice and shake vigorously.
- Strain contents into rocks glass over fresh ice.
- Top with grapefruit soda and garnish with watermelon slice or lime wedge.
- Enjoy!
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The post Twists on 3 Timeless Classic Cocktails to Sip this Summer appeared first on Chilled Magazine.
Source: Mixology News
