Drink Recipes - Cool Summer Drinks

Drink Directory for this page:
Summer Share
Apple Knocker 2
Bahama Breeze
Electric Jell-o
Australian Desert
Summer Bourbon
Summer Punch
Cold Duckling
Fish House Punch 
Red or White Wine Cooler
Strawberry, Lime, and Champagne 
Sea Breeze
Pink California Sunshine
Country-Club Cooler
Waikaloa Breeze

Summer Share
1 oz vodka
1 oz light rum
.5oz tequila
1oz orange juice
1oz cranberry juice
1 dash apricot liqueur

1. Fill mixing glass with ice
2. Add vodka, light rum, tequila, orange juice, cranberry juice, and apricot liqueur.
3. Shake
4. Strain into a chilled Collins glass
5. Add ice
6. Top with 7-UP
7. Garnish with a slice of orange

Apple Knocker 2

1 1/2 ounces Vodka
2 tablespoons Apple cider
1 teaspoon Lemon juice
1 teaspoon Strawberry liqueur

Combine all ingredients in a shaker; cover and shake.

Bahama Breeze

1 ounce Dark Rum
1/2 ounce Banana Liqueur
1/2 ounce Apricot Liqueur
1/2 ounce Rum -- coconut
1/4 ounce Grenadine
1/4 ounce Honey
1/2 ounce Lemon Juice
1 ounce Orange Juice
1 ounce Pineapple Juice

Blend well with a couple ice cubes. Pour over ice in tall glass. Garnish with orange, cherry, etc.


2 packages Berry Blue Jell-O
1 package Giggly Grape Jell-O
3 cups Boiling Water
1 cup Cold Water
2 cups Vodka

Combine Berry Blue Jell-O, Giggly Grape Jell-O, and boiling water. Stir until all crystals are dissolved. Add cold water and vodka. MIX WELL. Chill in refrigerator to set.

Quick set method: Substitute ice cubes for cold water and place in the freezer. NOTES: Another great flavor variation: try the new orange Jell-O! It is best made in a shallow clear glass bowl or lasagna pan to show off the magnificent color.

Australian Desert

1 shot Banana Liqueur
1 shot Cointreau
2 shots Cream
1/2 Banana
1/2 shot Bailey's Irish Cream

Blend banana liqueur, Cointreau, and cream with ice and ½ a banana. Float Bailey's.

Summer Bourbon

1 1/2 ounces bourbon
3 ounces orange juice
Pinch salt
1/2 cup crushed ice

Mix whiskey, orange juice and salt together and pour into an 8-ounce goblet or wineglass half-filled with the ice.

Summer Punch

1 block ice 
3 bottles dry white wine 
1 1/2 cups crème de cassis 
12 orange slices, halved 
1 pint strawberries 

Put block of ice in a punch bowl. Pour in wine and cassis, and stir. Float orange slices and strawberries on top. Serve in 4-ounce punch glasses. 

Cold Duckling

1/2 lump sugar
1 lemon
Dash of orange bitters
Chilled white Burgundy
Chilled champagne
Garnish: thin lemon slice 

Rub lump sugar on the lemon, impregnating the sugar thoroughly with the oil of the rind. Put the sugar in a chilled champagne coupe or champagne saucer glass. Add the orange bitters and half fill the glass with the white Burgundy. Stir to dissolve the sugar and then fill the glass with chilled champagne. Stir lightly and garnish with thin lemon slice. 

Fish House Punch 

3 cups lemon juice 
1 cup superfine sugar 
Block of ice 
1 1/2 quarts brandy 
1 pint peach brandy 
1 pint rum 
1 quart club soda 
1 quart strong cold black tea (optional)
Fruits in season 

Place the lemon juice and sugar in a punch bowl and stir until sugar is dissolved. Add a large block of ice, brandy, peach brandy, rum, club soda, tea (if you wish) and stir well. Decorate with fruits in season. Serve in 4-ounce punch glasses. 

Makes about 40 servings if tea is included, 32 without tea. 

Red or White Wine Cooler

2 teaspoons superfine sugar
1 teaspoon cold water
1 tablespoon orange juice
3 or 4 ice cubes
Chilled red or white wine
Lemon or orange slice 

Put the sugar and water in 10-ounce highball glass and stir until the sugar is dissolved. Add the orange juice and ice cubes and fill with any chilled red or white wine. Garnish a Red Wine Cooler with a slice or lemon, a White Wine Cooler with a slice of orange. 


The bartender at the Pendennis Club in Louisville, Kentucky, is credited with the creation of the old-fashioned, one of the most popular of all bourbon drinks. Any whiskey, including Scotch, may be used for this drink. If a drier drink is preferred, reduce the sugar to half a lump. 

1 lump sugar 
Dash Angostura bitters 
1 or 2 drops cold water 
2 or 3 ounces bourbon (or any whiskey) 
Twist lemon peel 
Slice orange (optional) 
Maraschino cherry (optional) 

Put the sugar into an old-fashioned glass with bitters and water, and muddle to dissolve the sugar. Add the ice cubes and bourbon and stir. Twist the lemon peel over the drink to release the oil and then drop it in. Garnish with orange slice and cherry. 

Strawberry, Lime, and Champagne 

1/3 cup sugar
10-ounce package frozen strawberries in syrup, thawed
1/2 cup fresh lime juice
1/2 cup brandy
1/2 chilled club soda
2 bottles (25.4 ounces each) chilled champagne
Strawberries, sliced thin, for garnish if desired
Thin lime slices, halved, for garnish if desired

In a small saucepan, combine the sugar with 1/2 cup water and simmer the mixture for 5 minutes, or until the sugar is dissolved. Let the sugar syrup cool completely. In a food processor, purée the strawberries with their syrup and the lime juice, transfer the mixture to a large punch bowl, forcing it through a fine sieve if desired, and stir in the sugar syrup, the brandy, and the club soda. Chill the mixture, covered, until it is cold. Add the champagne slowly just before serving and serve the punch in punch glasses, each garnished with a strawberry slice and a lime slice. 

Sea Breeze

1 jigger (1 1/2 ounces) vodka
1/4 cup chilled grapefruit juice
1/4 cup chilled cranberry juice
Garnish: 1 small grapefruit wedge

In a long-stemmed glass filled with ice cubes, stir together the vodka, the grapefruit juice and the cranberry juice and garnish the drink with the grapefruit wedge.

Pink California Sunshine

4 ounces chilled pink champagne 
4 ounces chilled orange juice 
Dash crème de cassis 

Pour the champagne into a saucer champagne glass. Add the orange juice and cassis. 

Country-Club Cooler 

3 ounces dry vermouth
1 teaspoon grenadine
3 or 4 ice cubes
Chilled club soda 

Pour the vermouth and grenadine into a highball glass, add ice cubes and fill with club soda. 

Waikaloa Breeze

A bar specialty at Hotel Hana-Maui, in Maui, Hawaii.

1 1/4 cups passion-orange-guava or other tropical fruit juice
1 cup thinly sliced hulled strawberries
1/2 cup gold rum
1/2 cup canned cream of coconut (such as Coco Lopez)
1/4 cup half and half
8 ice cubes
Whole strawberries

Puree first 6 ingredients in blender. Pour into glasses. Garnish with berries.


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