Summer Cocktails

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Finger Lakes Distilling- Burdett, NY

Thanks to Brian McKenzie for sharing their recipe for the Seneca Cookout Cooler! 

Ingredients

  • 1 each juice of half a grapefruit, grilled
  • 2 oz. Seneca Drums Gin OR McKenzie Reserve Gin
  • 3/4 oz. St. Germain
  • 1/2 oz. simple syrup
  • 1 dash salt
  • 1 each grapefruit twist for garnish
Instructions:
  1. Cut grapefruit in half and grill, flesh-side down until marked.
  2. In a shaker, add juice, Gin, St. Germain, simple syrup, and salt over ice. 
  3. Shake until glass frosts and strain. 
  4. Serve up in a cocktail glass or on the rocks in a tumbler. 
  5. Garnish with Grapefruit Twist. 

BIG RED BEAR

Jaeseon Lee/Cornell Club-New York

Ingredients:

  • 2 oz. vodka
  • 4 oz. tomato juice
  • 2 oz. carrot juice
  • 1/2 oz. dill pickle juice
  • 2 dashes Worcestershire sauce
  • 5 dashes Tabasco
  • Juice of 1 lemon
  • Juice and zest of 1 lime
  • 3/4 oz. fresh horseradish
  • Freshly ground black pepper
  • Celery salt

Serve in a tall glass with ice. Garnish with celery stalk, lemon wedge, and olives.

 

Astral Paloma

Ingredients: 

  • 1.75 oz Astral Tequila
  • .5 oz fresh lime juice
  • Top with Grapefruit Soda (about 3-4 oz)

Garnish with a salt rim and lime.

Serve in highball glass over ice.