Dry is an increasingly popular brand of sparkling water/soda — recently revamped and now focused heavily on using as a mixer in cocktails. Here are some recipes to try out with Dry, some twists on classics, some new inventions — and all easy and refreshing for summertime.

The L&L
4½ oz. Lavender DRY
1½ oz. vodka
¼ oz. St-Germain
lemon peel for garnish

Shake vodka, ice and St-Germain in a cocktail shaker. Pour into a large martini glass. Top with Lavender DRY and garnish with a slice of lemon peel.

Southern Belle
4 oz. Ginger DRY
1½ oz. bourbon
¾ oz. peach liquor
½ oz. lemon juice
lemon peel for garnish

Add bourbon, peach liquor and lemon juice to an ice filled cocktail shaker. Shake, shake, shake. Strain into glass half-filled with ice and add Ginger DRY. Stir once and garnish with lemon peel.

Midwestern Sunset
6 oz. Rhubarb DRY
¾ oz. Chambord
1 oz. raspberry vodka
clementine

Pour all ingredients over ice into a bucket glass. Stir and garnish with a paper thin slice of clementine or tangerine.

Apple Old Fashioned
2½ oz. Fuji Apple DRY
2 dashes Angustora bitters
1½ oz. bourbon
a touch of brown sugar
orange slice and peel
fresh apple slice for garnish

Swipe the orange around the inside and rim of an old fashioned glass, then discard the orange. Add bourbon, bitters, a sprinkle of brown sugar, and mix until the sugar dissolves. Stir in the Fuji Apple DRY, then fill the glass with ice. Garnish with fresh orange peel and an apple slice.

Pomme Island
3 oz. Fuji Apple DRY
2 oz. pineapple juice
1½ oz. tequila
2 dashes citrus bitters
fresh lime
thinly sliced lime and pineapple

Add pineapple juice, tequila, and bitters to a cocktail shaker with ice and shake for 15 seconds. Pour into a chimney glass over fresh ice, then stir in Fuji Apple DRY. Garnish with a lime wheel or a fresh slice of pineapple…both if you’re feeling adventurous.

Whistler Wonderland
3 oz. Vanilla Bean DRY
1 oz. Irish whisky
1 oz. Irish cream
1 oz. Kahlua

Add whisky, Irish Cream, Kahlua, and ice to a cocktail shaker and shake well. Rim a chimney glass with sugar, then add a few small cubes of ice. Strain mixture into glass, add Vanilla Bean DRY and stir lightly.

Cherry Biscotti
1½ oz. Rainier Cherry DRY
2 oz. Disaronno
Luxardo cherry liqueur
maraschino cherry for garnish

In a cocktail shaker, combine Disaronno and ice; shake to chill. Strain into a short rocks glass with a few fresh cubes of ice. Top with Rainier Cherry DRY and garnish with a maraschino cherry…don’t dare use an old school waxy maraschino cherry or this cocktail tool may cease to work entirely for you.

Stage Kiss
3 oz. Blood Orange DRY
1½ oz. Don Julio Tequila
1 tbsp. date-agave jam with cayenne (or your favorite jam)
1 oz. blood orange juice
blood orange wedge

Add tequila, blood orange juice, and jam to a mixing glass. Shake extra well with ice and pour into old fashioned glass. Top with Blood Orange DRY and stir. Garnish with blood orange wedge.

DRY red sangria
2 bottles of Blood Orange DRY (12 oz. each)
1 bottle red wine (750 ml.)
2 oz. brandy
1 oz. orange flavored liqueur (recommended: triple sec or Grand Marnier)
¾ oz. fresh lime juice
¾ oz. fresh orange juice
2 oz. simple syrup
½ orange, thinly sliced
½ lemon, thinly sliced
1 apple or pear, cored and cut into thin wedges

Combine everything but the DRY in a large plastic container or glass pitchers. Cover and chill completely, 1 to 2 hours. When ready to serve, add the Blood Orange DRY. Pour into poco grande glasses or highball glasses and serve.

Maçã e Hortelã
4 oz. Cucumber DRY
2 oz. Cabana Cachaca
2 dashes of Angostura bitters
½ oz. simple syrup
3 slices of Granny Smith apple
4 fresh mint leaves
apple slice

In a mixing glass, muddle apple, mint and simple syrup until apples are well crushed. Add cachaca, bitters, and ice. Shake well and double strain into iced Collins glass. Top with Cucumber DRY and garnish with an apple slice.

Greek Goddess
4 oz. Cucumber DRY
1 oz. freshly squeeze white grape juice
2 oz. citrus vodka
½ oz. fresh lemon juice
Finely sliced cucumber spears (We had to change this up and use white grapes brushed with honey and rolled in sugar.)

Stir vodka and grape juice together in a chimney glass. Add ice. Top with Cucumber DRY and mix lightly. Garnish with finely sliced cucumber spears.

Strawberry Mojito
created by Traci York

For the Mint Simple Syrup (Yields enough for 2-3 Servings):
1/2 cup sugar or evaporated cane juice
1/2 cup water
2 mint leaves

For the Mojito (yields one drink):
1/2 in Lime cut into 4 wedges 3 wedges cut 1/2, save the last wedge for garnish.
4-8 whole mint leaves Whole Mint
4 large strawberries (3 cut in quarters for muddling; 1 for garnish)
1 1/2 oz. mint simple syrup cooled
2 oz. light rum
Watermelon DRY

To make the Mint Simple Syrup:
Pour the sugar and water in a two-quart saucepan, then add the mint and bring to a boil. Stir. Boil until all the sugar is dissolved. Set aside to steep for 10 minutes and allow the syrup to cool. Remove the mint leaves and pour into a lidded container for storage in the refrigerator until ready to use.

For the Mojito:
In a 16 oz. highball glass, layer the cut lime wedges, mint leaves, and three quartered strawberries. Pour in the simple syrup and use a muddler to muddle the mixture for about 30 seconds. The goal is to squeeze out the lime juice, mash the berries and to allow the mint to release its oils. There should be bits of strawberries left when muddling is complete. Add the light rum to the muddled mixture, then add crushed ice. Top off with Watermelon DRY. Stir well. Garnish with a lime wedge, medium strawberry, and mint stem.

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