To make the Mangoneada, combine 1 1/2 ounces Tequila CAZADORES Blanco, 1 ounce mango juice or puree, 1 ounce lime juice, and 1/2 ounce agave nectar with ice. Shake and serve over ice in a rocks glass with a Tajín and chamoy rim. Garnish with a mango slice.Courtesy of Tequila CAZADORES
To make the Pineapple Fizz mocktail from Faena Hotel Miami Beach, you’ll need 4 ounces pineapple, 1 ounce lime juice, 2 jalapeños, and 1/2 ounce agave. Shake, then strain over crushed ice. Top with club soda and a slice of lime and jalapeño.Courtesy of Faena Hotel Miami Beach
YoCo Vodka’s Watermelon Sugar cocktail calls for 1 1/2 ounces YoCo Vodka, 1/4 ounce lime juice, 1 to 2 muddled slices of watermelon, a splash of soda water, 1/2 ounce watermelon liqueur, and fresh mint. Combine together, strain, and serve.Photo by Madelynne Boykin of @BitesandBevsMedia
For the Rosa Sangria, mix together equal parts chilled Rosa Regale and raspberry vodka along with fresh muddled strawberries, raspberries, and pineapple. Serve over ice.Courtesy of Rosa Regale
The Tana del Lupo recipe by by DeAndre McGuire, bartender at Bocca Italian Kitchen, says to add 1 1/2 ounces El Tequileño Platinum, 1/4 ounce triple sec, 1/4 ounce amaretto, 1 ounce orange juice, 1 ounce lime juice, and 1/2 ounce strawberry syrup to a tin. Shake, then strain into a salt-rimmed rocks glass over ice.Photo by Esperanza Torres
For the Berry Hibiscus Cooler, blend 1 1/2 ounces Sorel, 1/2 ounce dark rum, 1 ounce simple syrup, 1/2 ounce lime juice, and 8 frozen strawberries in a blender until smooth. Pour into a coupe glass and garnish with fresh mint.Courtesy of Sorel
To make the Betty Buzz Perfect Pear, pour half a bottle of Betty Buzz Meyer Lemon Club Soda over ice. Add 1 1/2 ounces vodka if desired. Garnish with pear slices, rosemary, and a lemon twist.Courtesy of Betty Buzz
The Mi Boy Lilikoi from The Longboard in Sullivan's Island, SC, is made up of 1 1/2 ounces Reposado tequila, and 1/2 ounce each of mezcal, habanero syrup, passionfruit, and lime. To make it, shake ingredients and serve in a collins glass with regular cubes. Garnish with chili salt, dehydrated lime, and passionfruit foam.Courtesy of The Longboard
This Watermelon Mezcalita requires 2 ounces of Desolas Mezcal, 1/2 ounce Cointreau, 2 ounces watermelon juice, juice from half a lemon, mint and basil leaves, and jalapeños for muddling. Combine and shake with ice. Strain and pour over ice. Garnish with jalapeños.Courtesy of Desolas Mezcal
Start making the Malibu Romantic Rosé Spritz by adding 1 part Malibu Original and 1/2 part fresh strawberries, muddled, to a glass. Add ice cubes and top up with sparkling rosé wine. Mix together gently. Garnish with sliced strawberries.Courtesy of Malibu
The Huracán is an easy cocktail that’s ultra fruity. To make it, you need 3 ounces Candela Mamajuana, and 1 ounce each of passionfruit juice, orange juice, and pineapple juice. Shake well and serve over ice.Courtesy of Candela
Create the Georgia Peaches recipe from YoCo Vodka by using 1 bottle Prosecco, 1/2 cup YoCo Vodka, 3/4 cup peach juice or apple juice, 1 cup slices of peaches, and 3/4 cup muddled raspberries. Combine ingredients in a pitcher and serve.Photo by Madelynne Boykin of @BitesandBevsMedia