WARNING: Consumption of summer cocktails may impair your ability to act civilized, make rational decisions, and wake up in your bed alone.
Cheers to that with three recipes from the boys at Baytenders cocktail catering, who kindly whipped us up some crafty concoctions sure to make for lasting memories this season.
The Yellow Rose
What: 1 c. water, 1 c. white sugar, 1 c. fresh-picked rosemary (divided), ¼ cup French rosewater, 2 oz. Ketel One citron vodka, ¾ oz. fresh lemon juice.
How: Bring water to a boil. Slowly add sugar, turn off heat, and add ½ cup rosemary. Let sit for 15 minutes and strain off rosemary. Add rosewater and remaining rosemary and put syrup mixture in fridge for 24 hours. Combine vodka, lemon juice, and syrup. Shake over ice and garnish with a rosemary sprig.
When: Summer’s in full bloom.
What: 2 oz. pisco Bauza, 1½ oz. strawberry puree, ½ oz. lime juice, 1 oz. sparkling apple cider.
How: Combine pisco, strawberry puree, and lime juice. Pour over ice, stir, top with cider, and garnish with a strawberry.
When: Things start to sizzle.
Dulce del Dia (created just for DailyCandy)
What: 1½ oz. Charbay Meyer lemon vodka, ½ oz. St-Germain elderflower liqueur, juice from one Meyer lemon, 1/3 oz. pomegranate juice.
How: Combine all of the above. Shake over ice and garnish with a lemon twist.
When: A sweet moment in the shade.
Side effects may include: picnics, garden parties, and impromptu get-togethers.
Can’t bear to lift a finger? Call on the boys at Baytenders (510-421-0857 or baytenders.com).