5 Vodka Cocktails to Stay Cool This Summer

We never thought we’d say this, but Bangalore is almost getting too hot to handle. We can’t think of a better way to beat the heat other than a cool and refreshing cocktail. 

If you asked us how we would describe the perfect summer cocktail, we’d use the words crisp, cool and refreshing. That pretty much sums up our description for vodka as well. Add a couple of fruits to that and you’ve got yourself a winning combination. 

We give you 5 Vodka cocktails that are perfect whether you’re having a party by the pool or on your patio. 

Volstead 

cocktail 1

This strawberry infused vodka drink is ideal to cool down in the peak of summer. In a shaker, add 4 strawberries with quarter ounce of simple syrup. Add 3/4 ounces of vodka, lemon juice and citrus liqueur. Shake well and strain into glass. Sip away! 

Shaken Lemonade 

cocktail 2

Place 2 rosemary sprigs and a lemon wheel in a Mason jar. Add ice. Now, add 2 ounces vodka, half ounce of rosemary syrup and 2 ounces of lemon juice. Cover with the lid and shake well. Now, top with soda and serve. 

Basil Gimlet 

cocktail 3

A twist on the classic is a favourite at HF. It’s cool, refreshing and just what you need. In a shaker, add 2 ounces of vodka, 1 ounce of lime juice, 1 ounce of simple syrup, 2 basil leaves and  dashes of celery bitters. Shake well and strain into a glass. Garnish with basil leaf and lime wheel. 

Russian Spring Punch 

cocktail 4

This bubbly punch can easily be scaled up to serve large groups and is perfect for a part. In a punch glass, add 3/4 ounce of vodka, half ounces of lemon juice and simple syrup and quarter ounce of black currant liqueur and dry sparkling wine. Mix and drink.  

Classic Sgroppino 

cocktail 5

This slushy cold Venetian classic can also be served as an alternative to dessert. In a steel bowl, mix together an ounce of vokda, a scoop of lemon sorbet and a splash of Prosecco. Once it reaches the slushy consistency, add 2 ounces of Prosecco and whisk slowly. Pour into glass and drink.