![](https://blog.toryburch.com/wp-content/uploads/2017/06/BeachBohemia17_cocktails_southside-1.jpg)
THE SOUTHSIDE
Introducing a longtime Tory favorite for the summer season…
Ingredients
1 1/2 oz vodka
1/2 oz triple sec
2 1/2 oz fresh lime juice
Several large fresh mint leaves, plus a sprig for garnish
A sprig of lavender for garnish
Soda water
Ice
Directions
Muddle mint in a pitcher or large vessel, add 1 1/2 oz of vodka, 1/2 oz of Triple Sec, 2 1/2 oz of fresh lime juice and ice. Top off with soda water — this should be the last thing you add so it doesn’t get stirred up. Garnish with mint and lavender.
![](https://blog.toryburch.com/wp-content/uploads/2017/06/BeachBohemia17_cocktails1.jpg)
CABO GREEN MARGARITA
Christian Moya, the master tequilero and sommelier at the Esperanza resort in Cabo San Lucas, shares his recipe for a Mexican cocktail with a kick.
Ingredients
2 oz silver tequila (100% blue agave)
1 oz pineapple juice
4 cucumber slices
1 ½ cucumber slices, for garnish
7 fresh cilantro leaves
½ oz freshly squeezed lime
½ oz agave honey or simple syrup
Ice
1 tsp Tajin powder pepper (chili pepper seasoning, lime and salt powder)
Directions
Put the 4 cucumber slices, the cilantro leaves and tequila in a shaker. Mash with a pestle and strain. Add the rest of ingredients in the shaker (except the Tajin powder), fill the shaker with ice and shake for 10 seconds. Serve in a margarita or whiskey glass. Optional: Rim glass with Tajin.
If you prefer to have your Cabo Green Margarita frozen, add all the ingredients — except the Tajin powder — into a blender.
![](https://blog.toryburch.com/wp-content/uploads/2017/06/BeachBohemia17_cocktails2.jpg)
BAHIAN BEETROOT BREEZE
Made with energizing ginger and nutrient-rich beetroot, this is a feel-good cocktail in more ways than one — straight from UXUA Casa Hotel & Spa in Trancoso, Brazil.
Ingredients
1 oz Netuno (local ginger-based liquor)
2 tsp ginger, macerated
1 3/4 oz beetroot gin infusion (recipe below)
Tonic
For the beetroot gin infusion:
1/2 beetroot, peeled
1 bottle of Bombay Sapphire gin (750ml)
Directions
Add all ingredients in a long glass full of crushed ice and top with tonic. Serve in a highball or red wine glass.
To make the beetroot gin infusion:
Take 1/2 of a peeled beet root, cut into strips and put in a 750ml bottle of Bombay Sapphire gin. Let the infusion rest for three days in the refrigerator before serving.