Sip Your Way Through Summer:
Delectable Cocktail Recipes from our Venues

By Great Performances

Summer is still in session and there’s no better way to beat the heat than with a refreshing and tantalizing cocktail in hand. Whether you’re lounging by the pool, hosting a backyard barbecue, or simply unwinding after a long day, we’ve got you covered with an array of mouthwatering summer cocktails from our venues. Prepare to embark on a journey of taste and discover a delightful assortment of libations that will elevate your summer experience.

At our venues, mixology is an art form, and our talented bartenders have crafted a selection of cocktails that capture the essence of the season. We’re sharing a curated collection of our favorite summer cocktails brought to you by our Venue Managers, Garvey Dutes of Asia Society Café, Elijah Wilkins of Mae Mae Café + Plant Shop, Danny Newman of Café des Affiches at Poster House, and more.

These easy-to-follow recipes are perfect for crafting a cocktail for yourself or to share with loved ones. Get ready to impress your friends and family with these show-stopping beverages, as we lift the curtain on the secrets behind our venue’s most beloved drinks. So, let the clinking of ice and the muddling of fresh herbs transport you to a summer paradise, where every sip is a celebration of the sun-kissed season.

RECIPE: KIWI RASPBERRY MIMOSA

by Garvey Dutes, General Manager of Asia Society Café

Great-Performances_Summer-Cocktails-2023_Kiwi-Raspberry

For One:

4 oz Sauvignon Blanc
2 oz Raspberry Syrup
6 oz Casa Del Mar Cava
1 oz Kiwi Juice

Add Sauvignon Blanc, raspberry syrup, and ice to a cocktail shaker. Shake vigorously. Strain the mixture into a bulb wine glass filled with ice. Top it off with Cava and kiwi juice.

Garnish glass with 1 kiwi cube in-between two raspberries.

Batched for Sharing:

8 oz Sauvignon Blanc
4 oz Raspberry Syrup
12 oz Casa Del Mar Cava
2 oz Kiwi Juice

Add Sauvignon Blanc and raspberry syrup to a pitcher. Stir the mixture rapidly to ensure the Sauvignon Blanc and raspberry syrup are well combined. Fill vessel with ice then slowly pour in Cava, while stirring gently to maintain the carbonation. Top the mixture with kiwi juice, but do not stir.

Garnish each glass with 1 kiwi cube in-between two raspberries.

RECIPE: WHITE COSMO

by Garvey Dutes, General Manager of Asia Society Café

For One:

2 oz White Cranberry Juice
2 oz Charbay Meyer Lemon Vodka
0.75 oz Lime juice
0.50 oz Elderflower

Add white cranberry juice, Charbay Meyer Lemon Vodka, lime juice, elderflower and ice to a cocktail shaker and shake. Strain the mixture into a coupe glass.

Garnish with a lime twist.

Batched for Sharing:

9 oz White Cranberry Juice
9 oz Charbay Meyer Lemon Vodka
3.5 oz Lime Juice
2 oz Elderflower

Batch without alcohol (zero proof):
Add white cranberry juice, lime and elderflower to a pitcher and stir lightly.

Batch with alcohol:
In a cocktail shaker add 3.25 oz of zero proof mixture above, 2 oz Charbay Meyer Lemon Vodka and ice. Shake vigorously and strain into a glass.

Garnish with a lime twist.

RECIPE: GRAPE VALLEY

by Garvey Dutes, General Manager of Asia Society Café

Great-Performances_Summer-Cocktails-2023_Green-Grapes

For One:

2 oz Hendrick’s Gin
2 oz Sweet White Vermouth
1 oz Velvet Falernum
1 oz Lime Juice
Green Seedless Grapes

Muddle 3-4 grapes in a cocktail shaker. Add Hendricks Gin, Sweet White Vermouth, Velvet Falernum, lime juice and ice. Shake, then strain the mixture into a coupe glass.

Garnish with a grape on a skewer.

Batched for Sharing:

7 oz Hendrick’s Gin
7 oz Sweet White Vermouth
3.5 oz Velvet Falernum
3.5 oz Lime Juice
2 large clusters of Green Seedless grapes

Muddle 1 large cluster of Green Seedless Grapes and Velvet Falernum in a pitcher. Add Hendrick’s Gin, Sweet White Vermouth, and lime juice to the pitcher and stir vigorously.

Top the pitcher with ice and garnish with the other cluster of green grapes.

RECIPE: THE LAVO (ZERO-PROOF)

by Elijah Wilkins, General Manager of Mae Mae Café + Plant Shop

Great-Performances_Summer-Cocktails-2023_Aloe-Vera

For One:

4 oz Aloe Vera
2 oz Lemon Juice
1 oz Lavender syrup

Add aloe vera juice, lemon juice, and lavender syrup to a cocktail shaker with ice. Stir together well.

Serve over ice with a lemon wheel garnish or dried lavender.

To Share:

12 oz Aloe Vera
6 oz Lemon Juice
3 oz Lavender syrup

Add aloe vera juice, lemon juice, and lavender syrup to a pitcher with ice. Stir together well.

Serve in glasses garnished with a lemon wheel or dried lavender.

RECIPE: FRENCH QUARTER FIZZ

featured at Dizzy’s Cafe, Jazz at Lincoln Center

Great-Performances_Summer-Cocktails-2023_Lemon-Passionfruit

For One:

0.75 oz Simple Syrup
0.75 oz Lemon Juice
0.25 oz Chinola Passion Fruit
2 oz Dorothy Parker Gin
1.5 oz Club Soda

Add syrup, lemon juice, chinola passion fruit, and gin to a cocktail shaker with ice. Shake briefly. Strain the mixture into a collins glass with ice. Top off the collins glass with soda.

Garnish with a lemon wedge.

RECIPE: PINEAPPLE EXPRESS (ZERO-PROOF)

featured at Dizzy’s Cafe, Jazz at Lincoln Center

Great-Performances_Summer-Cocktails-2023_Pineapple-Express

For One:

0.75 oz Ginger Syrup
0.75 oz Lime Juice
2 oz Pineapple Juice
1.5 oz Club Soda

Add ginger syrup, lime juice, and pineapple juice to a cocktail shaker filled with ice. Shake until chilled. Strain the mixture into a collins glass with ice and then top with club soda.

Garnish with a mint sprig pulled through candied ginger.

RECIPE: NOT YOUR GRANNY SMITH

featured at The Banker’s Club, Equitable Life Building

Great-Performances_Summer-Cocktails-2023_Granny-Smith-Apples

For One:

3 oz Whiskey
3 oz Apple Juice
1 oz Sour Mix

Add whiskey, apple juice, and sour mix to a cocktail shaker with ice. Shake well. Strain the mixture into a tall glass with ice.

Garnish with a lemon wheel or apple wheel.

Make your own Sour Mix:

3 oz Hot Water
3 oz Sugar
3 oz Lemon Juice
1.5 oz Lime Juice

Combine water and sugar and stir until sugar is dissolved. Allow the syrup to cool. Add strained lemon and lime juices. Store in an air-tight vessel in the refrigerator for 2-3 weeks.

RECIPE: MAIN SQUEEZE

featured at The Banker’s Club, Equitable Life Building

Great-Performances_Summer-Cocktails-2023_Oranges_Main-Squeeze

For One:

1.5 oz Gin
2 oz Orange Juice
0.5 oz Lemon Juice
2 oz Tonic

Add gin, orange juice, and lemon juice to a cocktail shaker with ice. Shake well. Strain the mixture into a collins glass with ice. Top with Tonic.

Garnish with an orange wheel.

RECIPE: PANTHER PRIDE

by Danny Newman, General Manager of Café des Affiches at Poster House

Great-Performances_Summer-Cocktails-2023_Limes

For One:

2 oz Bacardi Rum
1 oz Triple Sec
0.5 oz Lime Juice
0.5 oz Sprite

Add rum, triple sec, and lime juice to a cocktail shaker with ice. Shake well. Strain the mixture into a collins glass with ice. Top with Sprite.

Garnish with a lime wheel.

RECIPE: WHISKEY MATCHA HIGHBALL

by Danny Newman, General Manager of Café des Affiches at Poster House

Great-Performances_Summer-Cocktails-2023_Matcha-Powder

For One:

2 oz Suntory Toki Whiskey
0.25 tsp Matcha Powder
0.25 oz Lemon Juice
Dash of Honey Ginger Simple Syrup
0.5 oz Club Soda

Add whiskey, matcha powder, lemon juice, and simple syrup to a cocktail shaker with ice. Shake well. Strain the mixture into a tall glass with ice. Top with club soda.

Garnish with a Lemon Wheel.

Hungry for more?

Watermelon Cucumber Tonic

Eat, Drink & Be Literary With BAM

cucumber watermelon tonic

Pro Tip:

Taste your watermelon. A pinch of salt can help bring out the flavors and, if it’s not sweet enough, feel free to add a pinch of sugar, especially if you’re going to combine it with soda water.

Great Performances has long partnered with BAM and the National Book Foundation on Eat, Drink & Be Literary, a unique series for readers, writers, and diners. Now adapted for the digital space, the series welcomes world-renowned authors Sigrid Nunez, Tayari Jones, and Luis Alberto Urrea for these one-night-only live events. Find out more about the series here.

Great Performances will be crafting a new cocktail each month and we’ll be sharing two versions: a cocktail and a zero-proof cocktail so that everyone can enjoy! Cheers!

WATERMELON CUCUMBER TONIC

Although this Watermelon Cucumber Tonic is a bit more complicated than some other cocktails, we think it’s worth it to prepare the juice from scratch. As a shortcut, you can purchase watermelon juice and use Hendricks Gin to get some of the cucumber flavors. Adding a garnish of a slice of cucumber and a sprig of mint will bring the cocktail together nicely.

Ingredients

  • 6 cups cubed seeded watermelon, divided

  • 1/4 cup mint leaves, divided

  • 1/4 cup fresh lemon juice, divided

  • 1 English cucumber, peeled, sliced, and divided (about 3 cups)

  • 2 1/2 cups tonic water, chilled

  • 1 1/4 cups of gin

Garnish

  • Mint leaves
  • Cucumber slices
  • Watermelon wedges

Procedure

  1. Prepare the Watermelon Cucumber Juice. Combine half of each watermelon, mint, lemon juice, and cucumber in a blender or food processor. Line a fine sieve with 4 layers of cheese-cloth, allowing cheesecloth to extend over edges. Strain watermelon mixture through prepared sieve over a bowl, reserving juice mixture. Gather the edges of the cheesecloth together. Holding cheesecloth over sieve, squeeze to release the remaining juice mixture. Discard solids. Repeat procedure with remaining watermelon, mint, juice and cucumber.
  2. Make the Cocktail. Combine 2 1/2 cups juice mixture with the tonic water and gin, stirring well to combine. Pour over ice and garnish with mint, cucumber, and watermelon wedges.

ZERO PROOF WATERMELON CUCUMBER TONIC

If you’ve already prepared the watermelon cucumber juice for the above version, you can use any remaining here. Alternatively, you could purchase watermelon juice from the grocery store. Adding a garnish of a slice of cucumber and a sprig of mint will bring the drink together nicely.

Ingredients

  • 6 cups cubed seeded watermelon, divided

  • 1/4 cup mint leaves, divided

  • 1/4 cup fresh lemon juice, divided

  • 1 English cucumber, peeled, sliced, and divided (about 3 cups)

  • 2 1/2 cups tonic water or soda water, chilled

Garnish

  • Mint leaves
  • Cucumber slices
  • Watermelon wedges

Procedure

  1. Prepare the Watermelon Cucumber Juice. Combine half of each watermelon, mint, lemon juice, and cucumber in a blender or food processor. Line a fine sieve with 4 layers of cheese-cloth, allowing cheesecloth to extend over edges. Strain watermelon mixture through prepared sieve over a bowl, reserving juice mixture. Gather the edges of the cheesecloth together. Holding cheesecloth over sieve, squeeze to release the remaining juice mixture. Discard solids. Repeat procedure with remaining watermelon, mint, juice and cucumber.
  2. Make the Cocktail. Combine 2 1/2 cups juice mixture with the tonic water or soda water, stirring well to combine. Pour over ice and garnish with mint, cucumber, and watermelon wedges.

Rosemary Salty Dog

Eat, Drink & Be Literary With BAM

Salty Dog Cocktail

Pro Tip:

Rosemary can be a potent herb and we enjoy it’s distinctive woodsy/piney scent which compliments the grapefruit in this cocktail. We don’t want to overpower the cocktail, which is why we’re not muddling it as we typically do with other herbs in cocktails.

Great Performances has long partnered with BAM and the National Book Foundation on Eat, Drink & Be Literary, a unique series for readers, writers, and diners. Now adapted for the digital space, the series welcomes world-renowned authors Sigrid Nunez, Tayari Jones, and Luis Alberto Urrea for these one-night-only live events. Find out more about the series here.

Great Performances will be crafting a new cocktail each month and we’ll be sharing two versions: a cocktail and a zero-proof cocktail so that everyone can enjoy! Cheers!

ROSEMARY SALTY DOG

Ingredients

  • 1 ½ oz gin

  • ½ oz simple syrup

  • 2 oz red grapefruit juice

  • ½ inch rosemary sprig

Garnish

  • Sprig of rosemary
  • Salt

Procedure

Rim a martini glass with salt. In a cocktail shaker, combine gin, simple syrup, grapefruit juice, and rosemary sprig. Shake well. Strain into prepared highball glass and garnish with a sprig of rosemary

ZERO PROOF ROSEMARY SALTY DOG

Ingredients

  • ½ inch sprig rosemary

  • ½ oz simple syrup

  • 2 oz red grapefruit juice

  • Club soda

Garnish

  • Sprig of rosemary
  • Salt

Procedure

Rim a highball glass with salt and fill with ice. In a cocktail shaker, combine rosemary, simple syrup, and grapefruit juice and shake well. Strain into prepared highball glass, top with club soda, and garnish with a sprig of rosemary.

Strawberry Mint Caipirinha

Eat, Drink & Be Literary With BAM

Strawberry Mint Caipirinha cocktail

Pro Tip:

When you’re muddling ingredients, make sure you press down and twist to extract maximum essential oils and juices. Adding granulated sugar can also help break down the ingredients.

Great Performances has long partnered with BAM and the National Book Foundation on Eat, Drink & Be Literary, a unique series for readers, writers, and diners. Now adapted for the digital space, the series welcomes world-renowned authors Sigrid Nunez, Tayari Jones, and Luis Alberto Urrea for these one-night-only live events. Find out more about the series here.

Great Performances will be crafting a new cocktail each month and we’ll be sharing two versions: a cocktail and a zero-proof cocktail so that everyone can enjoy! Cheers!

STRAWBERRY MINT CAIPIRINHA

Ingredients

  • 2 1/2 oz. Leblon Cachaça
  • 4 Fresh strawberries
  • 5 Mint leaves – torn
  • 2 dashes simple syrup

Garnish

  • Sprig of mint

Procedure

Place the strawberries and mint leaves in a shaker and muddle well. Add Leblon Cachaça, simple syrup and fill with ice. Shake vigorously and pour into a highball glass.

ZERO PROOF STRAWBERRY MINT CAIPIRINHA

Ingredients

  • 4 fresh strawberries
  • 5 mint leaves – torn
  • 2 dashes simple syrup
  • Strawberry Perrier

Garnish

  • Sprig of mint

Procedure

Place the strawberries, mint leaves and simple syrup in the bottom of a high ball glass and muddle well. Top with Strawberry Perrier, stir gently to combine, and garnis with a sprig of mint.