In keeping with all things warm, sunny, tan, and refreshing, we need dranks! But when you’re sitting around trying to get as blackout as possible, not just any drink will do. Sure, we could knock back million calorie piña coladas or try to chug rosé (and like, we know we’ll fail) to try and beat the heat, but it just wouldn’t get the job done.
We all know that a true, straight long island iced tea will get you fucked up faster than you can say “more ice, bitch.” And it’s time you, as an adult, learned to make one on your own.
· ½ oz Triple Sec
· ½ oz white rum
· ½ oz gin (don’t use anything blue, homie)
· ½ oz vodka
· ½ oz white tequila (um so like, not Jose)
· 1 oz sour mix
· Cola (shit, you could even use diet if you want)
· Lemon wedges
Grab a cocktail shaker and fill it with ice. Mix together everything except the cola. Strain into a highball or Collins glass filled with ice and top that shit off with the cola. Garnish with a lemon and enjoy your trip, betch. Just make sure you have at least one person in your crew who didn’t drink one of these. They’ll be responsible for remember what happens later.
If you’re looking for a quick and easy cocktail to unleash your inner bartender, look no further than this seasonal AF cocktail. We’re tired of champagne and prosecco. Like, they’re delicious and make us feel fancy, but, honestly, I can’t drink that shit every weekend—gotta change it up.
To make that shit a little more interesting, we’re turning our leftover New Year’s Eve prosecco into a mojito. This delicious cocktail was created by Noel Nepomuceno, Head Bartender at the Dream Hotel’s Megu restaurant. We used Zonin Prosecco which, in addition to only being like $15, goes really nicely in this cocktail. Of course, if you can’t find Zonin, any prosecco will do.
- 2 oz Santory Toki Japanese Whiskey
- 1.5 oz ginger simple syrup—make regular simple syrup, but simmer the water/sugar mixture with 1 inch of peeled, fresh ginger. Strain before using.
- 1 oz lemon juice
- 3 strawberries
- 10 fresh mint leaves
- Zonin Prosecco
In a pint glass, add strawberries and mint leaves and muddle until leaves and berries are broken down. Add the whiskey, ginger syrup, lemon juice, and ice. Mix well, top with prosecco and serve.