23 Rakish Drinks to Have Right Now!

Let’s Refresh! The tinkling of ice cubes is always a cheery sound, but especially in the summer months when the enticing sound alerts one to the arrival of something cool. Of course, it could just be Lemon and Rosemary Infused Water or Honeydew Agua Fresca, but then again it could be a tempting little tonic with somewhat more of a kick.

I know many whose summer libation of choice is the classic Gin and Tonic, and another set I know is strictly a Madras crowd, and both are perfectly wonderful! But let’s explore other options - perfect for an aperitif with friends, and made by the pitcher even!

Serve with a snack of choice, possibly a Rouquefort and Green Apple Guacamole with House Made Tortilla Chips or a Smoked Salmon Pâté with Buttered Toast Points? Just a simple little nibble to hold one over until dinner is served… I know! Let’s have Pistachio Chèvre with a Dot of Red Currant Jelly on Blini!

Here are several Rakish Drinks that are a welcome change to the inevitable ho-hum… each recipe makes one drink.

Tequila Mockingbird

Ingredients: 2 oz Don Julio Blanco tequila, .5 oz Aperol, .5 oz St. Germain, 1.5 oz grapefruit juice

Instructions: Muddle 4 basil leaves in a shaker with St. Germain. Add ice, tequila, and grapefruit juice. Shake ingredients with ice, strain, and pour into a martini glass. Add the Aperol as a float on top, and garnish with a basil leaf.

Monet’s Water Lilies

Ingredients: 1.5 oz Grey Goose Citron vodka, .5 oz raspberry syrup, .5 oz St. Germain liqueur, 1.5 oz Franciacorta sparkling wine, .25 lime juice

Instructions: Stir ingredients with ice and strain into a wine glass. Garnish with frozen raspberries.


Ingredients: 1.5 oz Tanteo jalapeño-infused tequila, 2 oz of watermelon purée (purée pieces of watermelon in blender), .5 oz fresh lime juice, .75 oz simple syrup

Instructions: Combine all ingredients in a cocktail shaker. Shake and strain into a glass, garnish with lime, and serve.

Dances with Wolves

Ingredients: 2 parts Montelobos Mezcal, 1 part lime juice, .75 parts pineapple gum syrup, 2 parts sparkling water, Dehydrated pineapple slice and hoja santa leaf for garnish

Instructions: Combine ingredients in a shaker and shake. Strain over fresh ice cubes in a stemless wine glass. Top with soda. Garnish with pineapple slice and hoja santa leaf.


Ingredients: 1.5 oz Elijah Craig Bourbon, .75 oz lemon juice, .5 oz Ferrand Dry Curacao, .25 oz Crème de Pêche, Mint sprig

Instructions: Add ingredients to a mixing glass with pebble ice. Whip by moving a bar spoon around the liquid in a back and forth motion as opposed to stirring it. Strain into a rocks glass with new pebble ice and garnish with a mint sprig.

Summer Fizz

Ingredients: 1.5 oz Don Papa 7 rum, .5 oz ginger syrup, .5 oz peach purée, .5 oz lemon juice, 1 egg white, Soda top

Instructions: Dry shake, re-shake with ice, top with soda. Garnish with fresh ginger and lemon peel.

Basil Gimlet

Ingredients: 2 oz. Botanist gin, .75 oz. fresh lime juice, .5 oz. simple syrup, 3-5 fresh basil leaves

Directions: Add ingredients into a shaker with ice. Shake, then strain into a chilled cocktail glass. Garnish with a basil leaf.

Salty Bird

Ingredients: 1.5 oz. aged rum, .75 oz. Campari, 1.5 oz. fresh pineapple juice, .5 oz. fresh lime juice, .5 oz. simple syrup, pinch of salt, dehydrated pineapple (optional)

Instructions: Combine all ingredients, then shake and strain into a rocks glass over fresh ice. Garnish with a pinch of salt and dehydrated pineapple.

The Parrot’s Grog

Ingredients: 1 oz. Campari, .5 oz. Smith & Cross, 1 oz. fresh grapefruit juice, .5 oz. fresh lime juice, .5 oz. honey syrup, club soda

Instructions: Combine all ingredients, then shake and strain into a rocks glass over fresh ice. Top with club soda, and serve with an umbrella/paper straw.

Aspen Crud

Ingredients: 5 scoops french vanilla ice cream, 3 oz bourbon

Instructions: Combine ingredients and blend together to create a boozy milkshake.

The Black Vlad

Ingredients: 1 oz. Black Strap rum, 1 oz. Samogon TM*, 1 oz. lime juice, freshly squeezed, .75 oz. Falernum liqueur, 1 dash Angostura bitters (*A moonshine alternative works too!)

Instructions: Combine in a cocktail shaker and stir. Strain into a highball glass over crushed ice. Garnish with mint or rosemary.

Pear Mojito

Ingredients: 1.5 oz. Mount Gay Black Barrel rum, .75 oz. lime juice, .75 oz. simple syrup, 1 oz. Ambient pear puree, fresh mint leaves, club soda

Directions: In a highball glass, lightly press on mint leaves with muddler. Add rest of the ingredients except club soda. Add ice and transfer into a shaker and shake. Add club soda and pour back in highball glass. Garnish with mint leaves.


Ingredients: 2 oz London Dry gin, 1 oz sweet vermouth, .25 oz Luxardo Maraschino liqueur

2 dashes Angostura orange bitters

Instructions: Stir ingredients with ice in a mixing glass and strain into a coupe. Garnish with a lemon twist.

Finger-Stirred Negroni

Ingredients: 1 oz. Tanqueray gin, 1 oz. Campari, 1 oz. Cinzano Rosso Vermouth

Instructions: Pour ingredients over ice into a cocktail shaker. Stir (with your finger) and strain into a rocks glass with ice. Garnish with an orange twist.

The Sour Cherry Gin Smash

Ingredients: 2 oz. gin, 6 sour cherries, 1 sugar cube, .5 oz. fresh lime juice, ginger ale, 1 lime wedge

Instructions: In a cocktail shaker, combine the cherries and the sugar cube. Muddle until the sugar is broken down. Add the lime juice and gin, and then shake. Strain into a Collins glass filled with ice. Top with a splash of ginger ale and garnish with a lime wedge.

American Smash

Ingredients: 50 ml Auchentoshan American Oak Scotch whisky, 20 ml fresh lemon juice, 15 ml honey syrup (1 part honey, 2 parts water), 4–5 mint leaves

Instructions: Combine the ingredients with ice in a cocktail shaker. Shake and strain into a Mason jar filled with crushed ice. Garnish with a mint sprig.

The Malacca Flip

Ingredients: 1.75 oz. Tanqueray Malacca gin, 1.5 oz. hibiscus syrup, .25 oz. Maraschino liqueur, .75 oz. sweet vermouth, 1 fresh lemon wedge, mint leaves, 1 egg white, 3 dashes orange bitters

Instructions: Muddle mint and fresh lemon wedge, then add all other liquid ingredients. Dry shake. Add ice, hard shake. Rinse a cocktail martini coupe with orange bitters. Double strain into the cocktail martini coupe. Garnish with mint leaf.

The Mexican Mule

Ingredients: 2 oz. Bootlegger vodka, .5 oz. lime juice, .75 oz. pineapple juice, .5 oz. ginger syrup

Instructions: Combine the ingredients into a cocktail shaker and stir. Strain into a rocks glass with ice. Garnish with a splash of savory spiced rum.

Fleur de Guadalupe

Ingredients: 1.5 oz Mount Gay Black Barrel Rum, .5 oz elderflower syrup, .75 lime juice, 1 dash Moroccan Bitters, .5 oz Cruzan Black Strap Rum, 1 bottle good quality ginger beer, 1 sprig mint

Instructions: Combine Mount Gay Black Barrel Rum, elderflower syrup, lime juice, and bitters in a Boston shaker. Add one ice cube and quickly shake to incorporate all ingredients. Pour into a beer glass with crushed ice, top with ginger beer, and float Cruzan Black Strap Rum on top. Garnish with a mint sprig.

Il Palio

Ingredients: Orange bitters, Orange twist, for garnish, .75 part Campari, 2 parts water

Instructions: Several hours before serving, mix together Campari and water and freeze in a square ice mold. When frozen, make the cocktail: Place 2 Campari ice cubes in rocks glass. Pour all ingredients over ice cubes and garnish with a wide orange twist. Stir the drink to start the ice melting.

Blackberry Mint Julep

Ingredients: 2 oz Bulleit Bourbon, .5 oz Chambord, .75 oz fresh lime juice, .5 oz demerara syrup, 5 muddled blackberries, 6 mint leaves

Instructions: Mix all ingredients in a shaker and pour over crushed ice. Garnish with a sprig of mint and a blackberry.

The Mia Wallace

Ingredients: 1 oz cacao-infused Avua prata cachaça, .5 oz amaro Montenegro, .5 oz condensed milk, .5 oz whole milk

Instructions: Add ingredients to a shaker, add ice and shake lightly, and strain over a juice glass filled with crushed ice-. Top with shaved nutmeg.

Aperol Spritz

Ingredients: Handful of ice, 1 oz Aperol, 4 oz prosecco, Splash of club soda, Orange wheel for garnish

Instructions:  Fill a wine glass with ice. Combine the prosecco, followed by Aperol. Top off with a splash of soda and gently stir. Garnish with orange slice.


​© 2020 Brian Beal Moore Catering, a division of Mendoza & Moore, LLC

Created by Gustavo A. Mendoza. All rights reserved.

The trademarks and copyrighted designs contained herein are the property of the respective owners.

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