Summer Cocktail Recipes from POST

The mixology experts at POST cocktails in downtown Mobile whipped up just the right cure for the dog days of summer.

Post summer cocktails lined up
From Left to Right: Berry Basil, Watermelon Mule, Island Girl, Post 76, Smoked Pineapple Margarita // Photo by Elizabeth Gelineau

1. Berry Basil

2 strawberries
2 basil leaves
1 1/2 ounces Basil Hayden’s bourbon
1 1/2 ounces lemon juice
3/4 ounce simple syrup
3/4 ounce Cointreau

1. Muddle 1 strawberry and 1 basil leaf in the bottom of a cocktail shaker, then add remaining ingredients and ice and shake vigorously until cold. Fine strain into a chilled coupe glass.

2. Remove the strawberry leaves from one whole berry and replace with a basil leaf. Slice into the berry, so it will sit on the rim of the glass. Serve.

2. Watermelon Mule

POST usually makes this summery spin on the traditional Moscow Mule in a copper mug, but a rocks glass works great and shows off the gorgeous color of the watermelon.

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2 ounces Absolut vodka
2 ounces fresh watermelon juice*
juice of half a lime 
3 – 4 slapped mint leaves**, plus more for garnish
ginger beer
watermelon slice, for garnish

1. Combine vodka, juice and mint in a small rocks glass. Fill the glass with ice and top with ginger beer. Garnish with watermelon slice and sprig of mint.

*To make watermelon juice, get a seedless watermelon from the grocery store and blend to a nice, smooth consistency. The best and easiest way is to cut all the green rind off and toss the pink inside into a blender or juicer. For even better results, you can fine strain the juice when pouring into a drink or storing container.

**Slapping mint in your hands helps release its oils.

3. Island Girl

2 ounces Cruzan Coconut Rum
2 ounces pineapple juice
2 slapped mint leaves, plus more for garnish 
1 ounce cream of coconut
1 ounce mango puree
1/2 ounce cherry syrup

1. Combine all ingredients in a cocktail shaker and add ice. Shake until well mixed. Strain into a chilled coupe glass and garnish with a floating slapped mint leaf.

4. Post 76

3/4 ounce Absolut Elyx, or vodka of your choice
1/2 ounce lemon juice
1/2 ounce simple syrup
1 frozen Popsicle, flavor of your choice 

1. Shake vodka, lemon and simple syrup in a cocktail shaker with ice.

2. Place Popsicle in a wine glass and cover with the contents of the cocktail shaker. Slowly top with Prosecco and serve.

5. Smoked Pineapple Margarita

1 1/2 ounces Vida Mezcal
2 ounces fresh pineapple mix*
1/4 ounce jalapeño puree**
1/2 ounce Cointreau
slice of pineapple
Tajín seasoning, for garnish
pineapple leaves, for garnish

1. Combine first four ingredients in a cocktail shaker with ice and shake until mixed well.

2. Rub a small slice of pineapple across half the rim of a champagne coup to wet it and then dip rim in Tajín. Paperclip two pineapple leaves to the rim of the glass.

3. Finely strain the drink from the shaker into the garnished coupe glass and serve.

*To make pineapple mix, cut a fresh pineapple into small pieces and roast on the grill at low temperature, until slightly charred. Blend pieces and store in refrigerator in a sealed container. 

**Make jalapeño puree the same way you make pineapple mix, except remove the seeds and cut into halves before roasting on the grill.

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