Our Favorite Poolside Cocktails

Poolside Cocktails

Are you bored with your go-to drink? Tired of the same sparkling seltzers or bottle of wine each time you meet up with your friends? Amp up the festivity of your next pool party – even when it’s a party of one. Get adventurous by trying out some new summer cocktails.

The celebration starts with your eyes, so take the time to use your special glassware (plastic if near the pool!), ice them down, and add some pretty garnish. Shake all non-fizzy liquids, if possible. Why? It makes the drinks colder, adds a little flare, and tones your arms.

Our Prime writers share their favorite summer cocktails to refresh your repertoire. Cheers!

Summer Pimm’s Cup

by Kelsey Titlow:
“Summer Pimms is my favorite!!”

  • 1 sliced cucumber (English works best)
  • 1 c. strawberries, hulled and sliced
  • lemon or orange, sliced into rounds
  • Fresh mint (stems and leaves)
  • 1 c. gin
  • 1 1/2 c. Pimm’s No. 1
  • 3 c. sparkling lemonade, chilled (if you can’t find sparkling lemonade, 7Up will work)

In a large pitcher, combine half of the cucumber with all of the strawberries, lemon/orange slices, and about a handful of mint. Add the gin and Pimm’s and stir well. Stir in the sparkling lemonade, then pour into tall glasses over ice (include fruit with each glass). Garnish with remaining cucumber slices. 

Watermelon Breeze

by Sarah Blades:
“I rarely drink tequila, but this is so tasty and refreshing I make an exception for this drink.”

  • 2 oz tequila
  • 1.5 oz watermelon juice
  • 3/4 oz lime juice
  • Lime, sliced into rounds
  • Prosecco
  • Mint sprigs

Fill your glass with 3/4 with ice. Add tequila, watermelon juice, and lime juice and stir. Add sliced limes, and top off with prosecco. Garnish with mint. 

Blueberry Mojito Pitcher

by Danielle Dayries:
“Yes, a pitcher! it is hot here in NOLA!”

  • Mash blueberries and strain.
  • Muddle with a big handful of mint.
  • Juice several limes & add.
  • Mix in silver rum and sugar/simple syrup.
  • Add ice.
  • Pour into glasses and top with soda water.

You can use either fresh or frozen (and thawed) blueberries. Mash the berries up until they’ve released their juice. Then pour the juice and berry skins through a mesh strainer and set the juice aside for the moment.

Next, take a big handful of mint leaves and lightly muddle them in the pitcher, just enough to bring out their flavor but not enough to make them bitter. A simple press and a turn or two are enough.

At this point, juice the limes and pour the juice into your pitcher. Or, if you have a hand juicer, squeeze the juice straight into the pitcher. Then pour in the blueberry juice, rum (1/2 cup), and sugar syrup (make ahead and keep in the fridge).

Give everything a stir, and add some ice to the pitcher. Then add the soda water.

Serve the mojitos in tall, ice-filled glasses and add garnishes like blueberries, fresh mint, basil leaves, an umbrella, etc…

See Also: Cocktails for a Crowd: Southern Bourbon Punch

The Bellini-cello

by Tricia Conover

Pour into a flute and stir lightly:

  • 1/4 glass Peach Puree
  • 1/2 glass Prosecco
  • 1/4 glass Limoncello
  • Splash of lime juice

See Also: 8 Prosecco Cocktails for Spring

White Sangria

by Janice Sharry
“Can also make a big pitcher! Everyone will want more!”

  • 4 bottles Pinot Grigio or other dry white wine
  • 2 cups Licor 43
  • 1 cup limoncello
  • Mint leaves
  • 1 Sliced orange
  • 2 cups of raspberries and/or blackberries (also can use blueberries)
  • 3 bottles sparkling wine like Prosecco or Cava

Combine the wine and liquors. Place mint leaves at the bottom of each glass, and add a few berries and one orange slice. Fill glasses half full. Before serving, top off with sparkling wine.

A Splash of Pina Colada

by Nancy Weiss:
“It’s a lighter version of a pina colada. There aren’t exact measurements as a group of friends, and I just made up drinks for fun after a round of golf.”

Stir together:

Coconut Flavored Rum
Club Soda
Splash of pineapple

Carrot Ginger Margarita

by Debbie Johnson
Shake together and pour over ice:
  • 1 1/2 oz. tequila
  • 1/2 oz. carrot juice (easy to buy freshly squeezed in the grocery)
  • 1/2 oz. lime juice (again, freshly squeezed from the grocery)
  • 1/2 oz. ginger syrup (we make ours from agave nectar and heat it with some grated fresh ginger)

Frothy Frozen Margarita

by Stephanie Davis
“The yogurt changes everything. But it only works frozen.”

Blend together:

  • 1/2 can of frozen limeade
  • A single carton of yogurt (I use key lime or some kind of citrus, but plain would also work.)
  • 1/4 can triple sec
  • 1/2 can silver tequila
  • Ice (to top of the blender)
  • Add any extra fresh fruit for a twist (strawberries, peaches, watermelon, etc.).
  • Or kick it up a notch with a quarter of a fresh jalapeno

Serve in a fancy glass with a salted rim and a slice of lime.

Skinny Margarita

by Dorthy Shore
“These are so good, you won’t even notice all the calories you are missing.”

  • 2 oz of tequila
  • 2 oz of fresh lime juice
  • 2 oz of fresh lemon juice with pulp
  • Few drops of liquid Stevia to taste
  • Splash of triple sec or Grand Marnier

Fill a cocktail shaker with ice and add tequila, lime juice, lemon juice, and triple sec. Add Stevia (may need to experiment on how much to add). Shake. Pour, with the ice, into a highball or footed glass (salt rim first if you like). Garnish with a wedge of lime.

Ready to up your summer cocktails game? Invest in a good bar set –  it comes with a shaker, muddler, and all the tools to make these drink delights!

Read Next:

Strawberry Basil Bourbon Cocktail: A Summer Delight

Hello Sunshine: 5 Prime Patio Wines for Summer

The Perfect Pool Cocktails


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