There’s still time for a few last-minute summer sips before the season ends. With fall around the corner, the sun is setting a bit earlier – but you still have plenty of time to soak up the sun with refreshing recipes from The Botanist Islay Dry Gin, Mount Gay Rum, and Cointreau.
The below cocktails are perfect additions to any end-of-summer celebration!
The Botanist Basil Gimlet
Ingredients:
- 2 oz The Botanist Islay Dry Gin
- 0.75 oz fresh lime juice
- 0.5 oz rich simple syrup (2:1 sugar to water)
- 3-4 basil leaves, torn
- Basil leaf to garnish
Directions:
Add all ingredients to a shaker with ice. Shake vigorously to chill liquid and break up basil leaves. Fine-strain into a chilled cocktail glass. Garnish with a whole basil leaf.
Silver Sands Punch
Ingredients:
- 2 oz Mount Gay Eclipse
- 0.25 oz Cointreau
- 1 oz Pineapple Cinnamon Syrup*
- 1.5 oz Brut Champagne
Pineapple Cinnamon Syrup Ingredients:
- 1.5 cup water
- 1 cup sugar
- 3 cinnamon sticks – cracked
- 1 one-inch slices ginger
- 1 lemon peel
- 1 pineapple – core removed, cut into chunks
· Add all ingredients but pineapple to pot and bring to a boil. Add pineapple and simmer until pineapple is just translucent. Press pineapple to release juices. Strain out solids and let cool.
Directions:
Add all ingredients but champagne into a cocktail shaker and shake until chilled. Strain into a rocks glass over ice. Top with champagne and stir to incorporate.
The Frozen Mango Margarita
Ingredients:
- 1 oz Cointreau
- 2 oz Mezcal
- 1 oz Fresh Lime Juice
- 0.25 oz Simple Syrup
- 5 Mango Cubes
- 7 Ice Cubes
Directions:
Add all ingredients to a high-powered blender to combine. Pour into a Margarita glass rimmed with chili lime seasoning. Garnish with lime wheel and/or palm frond.