☀️ Summer Pack 2026
Ten sun-soaked recipes for hot days and long evenings. Spritzes, coolers, and beach classics, all ready for your bar.
10 recipes · swipe to flip through
Ranch Water
West Texas in a glass. Tequila, lime, and ice-cold sparkling water.
Born in the West Texas desert, where tequila, lime, and sparkling mineral water are basically a food group.
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Hugo Spritz
The Alpine spritz. Elderflower, prosecco, and fresh mint over ice.
An Alpine bartender's answer to the Aperol spritz, all elderflower and mountain air.
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Garibaldi
Two ingredients, one hero. Campari and fluffy fresh orange juice.
Named for the Italian revolutionary, uniting bitter Campari and sweet orange like north and south.
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Tinto de Verano
Spain's easy answer to sangria. Red wine and homemade lemon soda.
Spain's everyday answer to sangria, literally 'red wine of summer,' poured without ceremony.
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Limoncello Spritz
The Amalfi coast on ice. Bright limoncello lifted with prosecco.
The Amalfi coast in a glass, straight from the lemon groves above the sea.
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Cantarito
The Paloma's citrus-loaded cousin, traditionally served in a clay cup.
Served in a clay cup in Jalisco, the Paloma's citrus-loaded cousin with a salted rim.
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Red Sangria
The pitcher-ready Spanish classic with brandy and fresh citrus.
The Spanish pitcher classic, built to sit in the sun while the fruit does the work.
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Sex on the Beach
The unapologetic beach bar classic. Peach, citrus, and cranberry.
The unapologetic 80s beach bar icon, all peach and cranberry and zero shame.
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Airmail
A daiquiri that caught a flight. Rum, honey, lime, and bubbles.
A Prohibition-era daiquiri that caught a flight, topped with celebratory bubbles.
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Chartreuse Swizzle
Herbal meets tropical. Green Chartreuse swizzled with pineapple and lime.
A modern tiki classic out of San Francisco, herbal Chartreuse gone tropical.
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