Icy, delish summer drinks? 🙌Must do.

Today I’m sharing five refreshing, fun and tasty cocktail recipes that are a perfect way to unwind on hot days or ‘wow’ your guests at your next summer gathering.

They’re easy to make with simple, fresh ingredients any grocery store will have.

The Raspberry Frozen Margarita reminds me of a grown up version of Slurpees…YUM!

Elizabeth Curtiss, Founder Happy Mom Life Lab

Savoring the long days of summer relaxing with friends is a great relationship builder.

There’s just something about warm weather that makes you want to slow down right?!?

Summer is perfect for lounging outside and impromptu get togethers are welcome.

So keep ingredients on hand for watching the sun set with your sweetie or when your neighbor pops over.

The ?, ? and Frozen Raspberry Margarita are wonderful options to break up the ho hum options of wine and beer.

With these terrific cocktail options, you can treat yourself and your friends to something a little special as the temperatures rise.

5 Refreshing, Delicious Summer Cocktails!

Check out the individual recipes below too. Try one tonight, or Pin for later!

Frozen Raspberry Margarita

All so delicious it’s hard to know which to try first! Any one will satisfy your family and end up as a go to dinner option.

Strawberry Moon

All so delicious it’s hard to know which to try first! Any one will satisfy your family and end up as a go to dinner option.

Hibiscus Ginger Margarita

All so delicious it’s hard to know which to try first! Any one will satisfy your family and end up as a go to dinner option.

The Parasol

All so delicious it’s hard to know which to try first! Any one will satisfy your family and end up as a go to dinner option.

Aperol Spritzer

All so delicious it’s hard to know which to try first! Any one will satisfy your family and end up as a go to dinner option.

Remember that I love to hear feedback once you try them! Message me on Instagram, comment below or email hello@happymomlifelab.com.

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dinners made with rotisserie chicken

Prep time: 5 minutes
Serves: 1 person
Pairs well with: salty tortilla chips and salsa, or sharp cheeses and crackers


  • 1/4 Cup Tequila Silver
  • 2 Tbsp. Cointreau
  • 2 Tbsp. fresh lemon juice
  • ½ Cup frozen or fresh raspberries
  • 1 Cup of ice
  • Fresh raspberries and a lemon wedge for garnish (optional)
  • 1 tsp. Tajin seasoning mixed with  1 tsp. granulated sugar for sugaring the rim (optional)


  1. Get your glass ready by running a cut lemon wedge around the rim.
  2. On a small plate or in a bowl, put your Tajin/sugar mixture in, and dip your rim into the seasoning to sugar your glass rim, coating all sides.
  3. Using a high powered or ice crushing blender, add in the tequila, Cointreau, raspberries, lemon juice and ice.
  4. Blend well, until the ice is crushed into a smoothie like texture, stopping to push the ice down if needed.
  5. Pour into your prepared highball or margarita glass and serve with a fresh raspberry and lemon wedge garnish. Serve, and enjoy!


  • Frozen raspberries are preferred to keep this drink ultra frosty, however, fresh raspberries are just fine as well.
  • To make this drink more versatile as summer bounty progresses, swap out the raspberries for blackberries, and the lemon juice for lime juice for a blackberry lime margarita twist.
  • This cocktail is best enjoyed very soon after mixing, as per the ice content in the drink.
  • Cointreau can be swapped out with Grand Marnier or Triple Sec if needed.
  • The Tajin flavored rim is optional but so good, lending a tart and slightly spicy seasoning to play off the raspberries. The seasoning is super versatile and is excellent to season fruit salad with. It can be found at well stocked grocery stores or at this link: Tajín Clásico Seasoning Rimmer

Prep time: 5 minutes
Serves: 1 person
Pairs well with: Sharp cheeses, most any starter or finger food and grilled meats


  • 1 large, fresh strawberry
  • 1.5 oz Tanqueray gin
  • 1 oz  St. Germain Elderflower liquor
  • 1 Tbsp fresh squeezed lemon juice
  • Fevertree Mediterranean tonic water


  1. In a cocktail shaker, muddle the strawberry until macerated.
  2. Add the gin, elderflower liquor, and lemon juice to the cocktail shaker.
  3. Fill the cocktail shaker with ice and shake well until incorporated.
  4. Fill a glass with ice and set a small strainer above it to double strain the pulp and strawberry seeds out.
  5. Pour over the ice, and top it off with tonic water.
  6. Garnish with a slice of strawberry and enjoy.


  • If tonic water is not your thing, feel free to top it with club soda instead, or even 7-up if you’d like it sweeter.
  • All tonics are slightly different, but the Mediterranean tonic water by fever tree is the clear winner when it comes to mixed drinks.
  • Make sure your strawberry is muddled well to release the favor and to lightly and naturally sweeten the drink.
  • You might be tempted to forgo using the small strainer, which is just fine,  but using it will filter out any bits of strawberry for a clean, pink hued drink.

Prep time: 5 minutes to make the margarita, 45 minutes to steep the syrup
Serves: 2 people
Pairs well with: Mexican food, tortilla chips and salsa, and Thai food. This sweet and tangy Margarita is also lovely served with a salty savory cheese plate.

For the Margarita:

  • 2 ounces Cointreau
  • 4 ounces Silver Tequila
  • 2 ounces freshly squeezed lime juice

Hibiscus Ginger Syrup Ingredients:

  • 1 cup granulated sugar
  • 1 cup filtered water
  • 3 Tbsp freshly grated ginger root
  • ¼ cup loose leaf dried hibiscus tea

To make the Margarita:

In a cocktail shaker, add Cointreau, Tequila, lime juice, and  1-2 ounces of the hibiscus ginger syrup depending on  your desired sweetness.  Add ice, cover, and shake vigorously. Strain into two margarita glasses filled with ice.

To make the Hibiscus Syrup:

In a small saucepan, bring  1 cup of water and 1 cup of granulated sugar to a boil. Boil for 2-3 minutes or until the sugar is completely dissolved. Remove from heat and stir in the loose leaf hibiscus tea and grated ginger root. Let steep for 45 minutes.  Strain the syrup into a glass jar and discard the solids.  Cover, and keep refrigerated for up to two weeks.


  • Plan ahead! Since this syrup keeps well refrigerated, you can make it days earlier than you plan to serve it, a great cocktail to have at the ready.
  • Make sure your loose leaf hibiscus tea is 100% hibiscus and not mixed with any other ingredients that may muddle up the flavor.
  • This versatile Hibiscus Ginger syrup is not just for Margaritas, it is wonderful used to sweeten up iced tea, or mixed with plain seltzer water over ice for a tropical refreshment for you and the kiddos.
  • If you want to salt the rims of your margarita glasses, run the rim of the empty glasses with a slice of lime and dip each rim into ¼ cup of kosher salt sprinkled onto a shallow plate to cover.
  • In a pinch, Cointreau can be substituted with Triple Sec or Grand Marnier with great results.
  • My favorite tequila for margaritas is Camarena Tequila Silver. It has a smooth, versatile flavor that compliments many cocktails, and has a nice price point to boot.

Prep time: 6-7 minutes for one and not much more for a pitcher
Serves: 1 person
Pairs well with: Appetizers, seafood, salads and heavier food such as entrees with cream or cheese sauces, pasta and Asian noodles


  • 1/2 ounce Lillet Blanc
  • 1/2 ounce St. Germain
  • 1/2 ounce Honey Syrup (equal parts honey and water combined)
  • 1 ounce Lemon juice
  • 3 ounces Champagne or Prosecco
  • Optional: lemon twist garnish and/or Luxardo Cherries

Mixing instructions:

  • Pour all ingredients except Champagne into a cocktail shaker filled with ice, shake moderately, strain into a champagne flute or saucer.
  • Top off with champagne and stir very gently 1 time.
  • Garnish with lemon twist and a single Luxardo cherry if you’d like.


  • Making the honey water can be a tad time consuming if you mix it by hand for each drink. Time saver: use a squeeze or water bottle to mix bigger batches – crucial if you’re making this for more than a couple of people.
  • Because this recipe calls for two liquors you probably don’t have on hand, it’ll be a bit of an investment but trust me when I tell you that you’ll LOVE this light yet flavorful cocktail so it’s worth the expenditure. And at ½ an ounce per drink, you’ll have the Lillet and St. Germain for a long time and get a lot of return on your investment.
  • This light, bright cocktail is a excellent choice in general but especially if your crowd’s preferred tastes span from sweet drinks like Cosmo’s to those on the dry side like Manhattan’s.
  • We often serve it in Summer, yet it’s fantastic for the holidays because of often heavy meals and seafood served during celebrations.
  • I love using fresh squeezed juice but I’ve lately converted to bottled organic lemon juice because it’s taste is super close to fresh; the bottles can be a major time saver for a bigger crowd.
  • The original Parasol recipe comes from the now closed Paris Club in Chicago and my version has slightly more lemon juice than the original. Try adjusting the lemon juice according to your taste.
  • Luxardo Cherries are pricey but add a lovely, complex cherry garnish but do not use regular maraschino cherries though as a substitute – the flavor won’t mesh well with this cocktail.

Prep time: 2-4 minutes
Serves: 1 person
Pairs well with: Savory appetizers and grilled seafood dishes. Great to start a dinner party or as a refreshing topping off at brunch.


  • 3 oz. Prosecco
  • 2 oz. Aperol
  • 1 oz. San Pelligrino
  • 1 Blood Orange Slice Ice Cubes

Mixing instructions:

  • Place desired amount of ice cubes in glass.
  • Pour Prosecco, Aperol & San Pelligrino over ice, gently stir.
  • Garnish with round slice of a blood orange.


  • Aperol is the star of the show so you don’t have to break the bank on top quality Prosecco, any good $10-15 bottle will do nicely.
  • Blood oranges give the best color but Valencia or Navel orange slices work well too.
  • San Pelligrino is our favorite but you can use with any unflavored sparkling water.
  • To make a pitcher for up to 6 guests, use an entire bottle 750 oz. bottle of Prosecco, 12 oz. of Aperol, 6 oz. of sparkling water and 6 orange half- rounds.
  • This spritz is often served in highball glasses but you can also serve it in large wine glasses or vintage iced beverage glasses (which have short stems).
  • If you like the idea of having a variety of cocktail glasses check out thrift stores and antique malls for bargains. We have a mixed collection of many patterns which is both fun and functional (guests know which glass is theirs even at larger parties).