Cheers To Jaime McCarrier's New Collection

To celebrate Jaime McCarrier's new collection, we decided to pair her work with our favorite cocktails! Check out our favorites below!

“Breezeway” + Frosé

Breezeway by Artist Jaime McCarrier

INGREDIENTS

1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)

½ cup sugar

8 ounces strawberries, hulled, quartered

2½ ounces fresh lemon juice

 

View the full recipe here

Recipe courtesy of Bon Appétit

 

“Chasing the Sun” + Long Island Iced Tea

INGREDIENTS

1/2 ounce triple sec

1/2 ounce light rum

1/2 ounce gin

1/2 ounce vodka

1/2 ounce tequila

1 ounce sour mix

2 ounces cola (or enough to fill the glass)

Garnish: lemon wedge

 

View the full recipe here

Recipe courtesy of The Spruce Eats

 

“Color Block Suit” + Tequila Sunset

 INGREDIENTS

1 c. ice

1 1/2 oz. tequila

4 oz. orange or grapefruit juice

1/2 oz. grenadine

Maraschino cherry or mandarin, for garnish

 

View full recipe here

Recipe courtesy of Delish 

 

“Emerald Sea” + Mojito

INGREDIENTS

10 fresh mint leaves, plus more for garnish

2 ounces (4 tablespoons) white rum

1 ounce (2 tablespoons) fresh lime juice

2–3 teaspoons honey simple syrup (see below), to taste

ice

club soda

 

View full recipe here

Recipe courtesy of Give Me Some Oven

  

“South Beach” + Aperol Spritz

INGREDIENTS

Ice

3 ounces (1 part) Aperol

3 ounces (1 part) dry Prosecco

1 ounce (a splash) club soda or unflavored sparkling water

Orange slice, for garnish

     

    View full recipe here

    Recipe courtesy of Cookie and Kate

     

    “Summer Springs” + Gin Berry Smash

     INGREDIENTS

    2 large strawberries

    6 red raspberries

    4 blackberries

    4 oz. gin

    1 1/2 oz. mint simple syrup (recipe below)

    Ice

    Soda water

    MINT SIMPLE SYRUP

    1 cup granulated sugar

    1 cup water

    8-10 mint leaves

     

    View full recipe here

    Recipe courtesy of We Are Not Martha

     

    “Sun Hat” + Gin and Tonic

    INGREDIENTS

    2 ounces gin (preferably Tanqueray)

    1–3 lime wedges

    3–4 ounces tonic water

       

      View the full recipe here

      Recipe courtesy of Bon Appétit

       

      “Sunday Best” + Pimm’s Cup

      Sunday Best by Jaime McCarrier

       INGREDIENTS

      1 3-inch piece English cucumber, cut into 1/2-inch slices, plus 2 spears (for garnish)

      3/4 cup Pimm's No. 1*

      3 tablespoons fresh Meyer lemon juice or regular lemon juice

      1/2 teaspoon sugar

      Ice cubes

      2 sprigs each fresh rosemary, thyme, and mint

      2 lemon slices

      2 fresh strawberries, halved

      Ginger beer, chilled

      2 rhubarb stalks (for garnish)

       

      View the full recipe here

      Recipe courtesy of Bon Appétit