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Did we even have a spring this year? It seems like it went straight from snow to 95 degrees, but that’s Kentucky for you. I’ve rounded up some of the most refreshing summer cocktails I could find to help you cool off in the Kentucky heat and humidity. Enjoy!

Ale-8-One Blackberry Mint Smash (source)

1.5 oz bourbon
1oz Ale-8 infused simple syrup
6-8 mint leaves
2-3 blackberries
Ale-8
Lime wedge (optional)

In a pint glass, muddle blackberries and mint leaves (and lime if desired). Add bourbon, simple syrup and ice. Transfer to a shaker and shake vigorously. Pour contents into a rocks or pint glass, and top with Ale-8. Garnish with mint.

2 oz. Copper & Kings American Brandy 
.25 oz. Mexican Coke reduction syrup 
2 dashes Mole Bitters 

Add ingredients to a mixing glass with ice, stir, strain in a double old fashioned glass. Garnish with a lime peel.

Maker’s Mark Bourbon Basil Cooler (source)

2 parts Maker’s Mark Bourbon
1 part freshly squeezed lime juice
1 part ROOT 23 Cucumber Habanero Simple Syrup
Pinch of salt
4 sprigs basil

Place all ingredients in a blender and blend on high until pureed. Serve immediately over crushed ice.

Old Forester Bohea Tea (source)

1.5 oz Old Forester Signature 100 Proof
2 droppers Old Forester Smoked Cinnamon Bitters
2 oz Black Tea, unsweetend, freshly brewed
0.75 oz Old Forester Perfect Old Fashioned Syrup
Orange Wheel

Combine all ingredients in shaker tin with ice. Shake vigorously. Pour entire contents into Collins glass.

Woodford Reserve Monbow (source)

2 ounces of Woodford Reserve Bourbon
1 tablespoon simple syrup
1 tablespoon fresh orange juice
1 tablespoon fresh lime juice
2 oz ginger-ale
1 ounce cranberry juice

Combine and pour over ice.  Float 1 oz cranberry juice on top.

Jim Beam Bourbon Colada (source)

1.5 part Jim Beam Bourbon
0.75 part pineapple juice
0.75 part coconut liqueur (or 0.5 part coconut cream)
0.75 part heavy whipping cream

Short shake. Serve over crushed ice.

Evan Williams Sidecar (source)

1 part Evan Williams Single Barrel Bourbon
1/2 part triple sec
1/2 part lemon juice
Lemon twist

Take lemon and moisten rim of highball glass. Sprinkle superfine sugar on rim of glass. Combine Evan Williams Bourbon, Triple Sec and lemon juice. Shake ingredients together with cracked ice. Strain into prepared highball glass. Garnish with a lemon twist.

Bulleit Bourbon Swizzle (source)

1.3 oz. Bulleit Bourbon
1 oz. lemon juice
0.75 oz. simple syrup
0.25 oz. ginger syrup
3 mint sprigs (take off leaves, remove stems)
3 dashes aromatic bitters
3 dashes Peychaud's bitters

Dry shake, pour into a highball glass, top with ice and swizzle, keeping the mint on the bottom and top with more crushed ice. Garnish with three dashes each of aromatics and Peychaud's bitters, a mint sprig and candied ginger.

1 C. Four Roses Bourbon
7 Lemons
1 C. Sugar
4 C. Water
8 Chai Tea Bags
12 oz. Ginger Beer

Peel 6 lemons with potato peeler and set naked lemons aside. Put lemon peels and sugar in a bowl, crush peels into sugar. Allow to sit for 1 hour. Juice the naked lemons and strain juice to remove pulp. Brew 8 Chai tea bags in 4 cups water. discard bags after use. Dissolve sugar and lemon peel mixture in Chai Tea while warm. Remove peels and discard.Add 1 cup Bourbon and juice from lemons. Chill in refrigerator. Before serving, add 1 can ginger beer. Garnish with lemon wheels and assorted spices, cinnamon sticks, cloves, star anise, allspice, etc. floating in punch.

6 parts Wild Turkey Bourbon
1 part simple syrup
3 parts Ancho Reyes liqueur
2 parts fresh squeezed lemon juice
4 parts fresh squeezed watermelon juice

Combine all ingredients into pitcher of ice and stir. Garnish individual servings with small watermelon slices.

1/4 cup pineapple juice
1/4 cup pink grapefruit juice
3/8 teaspoon grenadine
1/2 cup ginger ale
1/4 cup Town Branch Bourbon

Combine all ingredients and shake in a cocktail shaker. Pour over ice. Garnish with a cherry.

Photos Courtesy of Unsplash