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Our Favorite Summer Cocktail Recipes

With summer in full swing, it’s time to change up your cocktail game to something cool and refreshing. A festive cocktail that you can enjoy seaside or transforms your backyard into the tropics will certainly hit the spot. We’ve compiled a list of our fave bevys that are perfect for large barbecues and small beachy get togethers alike!

Watermelon Vodka Slushie

  • 4 cups watermelon, deseeded
  • 2 ounces simple syrup
  • 2 tablespoons lemon juice
  • 1 cup vodka
  • 2 ounces melon liquer
  1. In a food processor or blender, puree the watermelon.
  2. Pour the pureed watermelon into empty ice cube trays and freeze for at least 4 hours.
  3. In a blender combine the frozen watermelon cubes, simple syrup, lemon juice, vodka, and melon liqueur and blend until smooth.
  4. Pour into 4 glasses and serve!
Q Tip: Serve in our beautiful crystal cut Aurora Wine Glasses!

Blue Lagoon

  • 1 ounce vodka
  • 1 ounce blue curacao liqueur
  • Lemonade (enough to top off with)
  • Blood orange slices, to garnish
  1. Pour vodka and curacao into glass with ice.
  2. Fill with lemonade.
  3. Garnish with blood orange slice.
Q Tip: Serve in our Aurora DOF Crystal Cut Tumbler!

Piña Colada

  • 1 ½ ounce of light or gold rum
  • 2 ounces coconut milk
  • Pineapple juice
  • Toasted coconut, to garnish
  1. Add the rum, coconut milk, and pineapple juice to a blender and blend until smooth.
  2. Pour into a festive glass.
  3. Garnish with toasted coconut.
Q Tip: Serve in our Hudson Tritan Goblet!


  • 1 750 ml bottle hearty, bold rosé
  • ½ cup sugar
  • 8 ounces strawberries, hulled, quartered
  • 2½ ounces fresh lemon juice
  1. Pour rosé into a 13" x 9" pan and freeze until almost solid. It won't completely solidify due to the alcohol. About 6 hours.
  2. Bring sugar and ½ cup water to a boil in a medium saucepan and cook until sugar dissolves.
  3. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor.
  4. Strain through a sieve into a small bowl. Cover and chill until cold, about 30 minutes.
  5. Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened, about 30 minutes.
  6. Blend again until frosé is slushy. Divide among glasses.
Q Tip: Serve in our Hudson Red Wine Glass!

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