Crushable Cocktails

Crushable cocktails are your ideal summer drinks. They’re simple to make, don’t have too much booze, and they go down easy. These are the cocktails designed to be enjoyed in the heat of summer, sipped after a run around the block or chugged while mowing the lawn. Enjoy these three crushable cocktail recipes this August!

Campari Mama

Two Italian vermouths and a Spanish sherry come together with Campari and citrus over crushed ice to be the low proofed backyard pool party (with your pod only!) cocktail.

3/4 oz Cocchi Americano Vermouth

3/4 oz Cocchi Rosa Vermouth

3/4 oz Delicate Cream Sherry

1 1/2 oz Grapefruit Juice

2 dash Lemon Bitters

1/2 oz Campari

Prosecco

1. Combine vermouths, sherry, grapefruit juice, and bitters in a cocktail shaker tin with ice. Shake well.
2. Strain over crushed ice. Top with Prosecco and lightly swizzle with a bar spoon to mix sparkling into the cocktail.
3. Pour Campari over the top of the cocktail and add more crushed ice.

Brunch With Garibaldi

Normally just Campari & Fresh OJ, this Garibaldi is a little softer and more tropical, splitting a pineapple & hibiscus infused Campari with Aperol. Some lemon bitters give it brightness, and a blend of peychaud’s bitter, delicate cream Sherry, and Cappelletti dropped on top make this one pumped up drink without adding too much extra booze.

1 oz Pineapple & Hibiscus infused Campari

1 oz Aperol

1/2 oz Cappelletti

1/2 oz Delicate Cream Sherry

2 oz Fresh Orange Juice

1/2 oz Lime

1/2 oz Pineapple Juice

4 dash Peychaud’s Bitters

1. Combine all ingredients into a cocktail shaker tin with ice. Shake well.
2. Strain into a Collins glass with ice. Garnish with an orange slice—or just drink it without anything extra added!

98º and Sunny

I have a hard rule that when it’s over 90º outside, I drink tequila. This crushable cocktail is anything but a margarita—sfumato amaro and strawberry puree work summer cocktail wonders with Aqua di Cedro, a limoncello-esque liqueur from Nardini.  

2 oz Tequila

1/2 oz Narini Acqua Di Cedro

1/4 oz Sfumato Amaro

1/2 oz Lime

1 oz Strawberry Puree

Rosemary Sprig

1. Combine all ingredients into a cocktail shaker tin with ice. Shake well.
2. Pour over ice and garnish with a fresh sprig of rosemary.

Strawberry Puree

Strawberry Puree

1 cup Strawberries 

1 cup Granulated Sugar 

1. Wash and dry strawberries. Hull the strawberries and discard tops. 
2. Combine strawberries and sugar in a blender and process on high until all sugar has dissolved and whole berries have been completely liquified. 
3. Pass puree through a fine sieve (I find that using a large sieve and soup ladle is much easier than a small scale cocktail fine strainer) and press out any residual juice from the solids. Discard. 
4. Immediately store in the refrigerator. Will keep up to 10-12 days.