Summertime Sippin’

If you like piña coladas—and any other fun frosty summer cocktails—you need to check out these refreshing drink recipes shared by Louisville mixologists.

PHOTO COURTESY OF HEATHER WIBBELS

1½ ounces vanilla bean infused Tito’s vodka ¼ ounce Giffard Vanille de Madagascar 1½ ounces house-made Big Red syrup* Condensed milk to top Crushed ice

Your Red Drink

Recipe courtesy of North of Bourbon, 935 Goss Avenue, Louisville

Add ingredients and ice to a food processor or blender. Pulse until well combined.

*For syrup, add Big Red to a pan over medium heat. Bring to a boil and then simmer on low until soda reduces to a syrup.

The Sneak

Recipe courtesy of Heather Wibbels, managing director of Bourbon Women and CocktailContessa.com, Louisville

8 ounces lemonade 2 ounces bourbon 1 ounce limoncello 1½ ounces lavender simple syrup, recipe follows 3 dashes lavender, orange or hummingbird bitters Optional: ½ ounce fresh lemon juice if you prefer very tart cocktails Optional: ½ ounce bourbon to top the slush as you serve it Garnish: lavender sprig and lemon rose

1. Add lemonade, bourbon, limoncello, lavender syrup, bitters and the optional lemon juice to a freezer-safe, sealable container. Lay flat in the freezer for about 4 hours.

2. To serve, place container on the counter for 5-10 minutes. Stir/fluff with a fork and scoop into chilled glasses. Use a coupe if you want to be fancy, and serve with a small dessert spoon.

Lavender Simple Syrup 1 cup water 1 cup sugar 2 tablespoons dried culinary lavender

Add dried lavender to 1 cup of boiling water and let steep for 10 minutes. Strain and add sugar. Let dissolve completely and transfer to a clean glass jar. Can be stored in the refrigerator for 2-3 weeks.

Raspberry Swirl Piña Colada

Serves 5 people, about 12 ounces each

Recipe courtesy of Hilary Pelly, lead bartender at LouVino Douglass Hills, Louisville

¾ cup sauvignon blanc 1 cup Don Q Rum (or any clear rum) ½ cup coconut purée 2 cups coconut milk 11/3 cups Coco Lopez cream of coconut 1½ cups pineapple juice 1½ teaspoons vanilla paste ¾ teaspoon kosher salt 1/3 cup lime juice 1 cup of your favorite fruit purée Crushed ice

Add all ingredients to a food processor or large blender and pulse until well combined.