While June has become Pride month, celebrating the Lesbian, Gay, Bisexual, Transgender and Queer (LGBTQ) community, many events take place on the last Sunday in June. That’s to commemorate the anniversary of the 1969 Stonewall Uprising in New York, which took place 50 years ago. Here’s a look at some of the Pride cocktails on offer.
Loud & Proud
1 ½ oz. Empress Indigo gin
½ oz. St. Germain elderflower liqueur
½ oz. Lemongrass syrup
1 oz. Lemon juice
1 oz. Apple rosewater
Shake all ingredients with ice. Fill glass with boba pearls and fresh ice. Strain cocktail over ice into a Collins glass and top with coconut ginger blue foam/ unicorn lollipop and passion fruit pearls.
Mariena Mercer, chef mixologist at The Chandelier bar in The Cosmopolitan of Las Vegas, created this recipe.
The Easy Rider
2 oz. Vodka
1 oz. Peach snaps
1 oz. Blue Curaçao
½ oz. Grenadine
1 oz. Pineapple juice
Pour slowly in a glass over ice. Using a spoon, guide the next layer on top and repeat.
The mixologists at North Fork in New York created this recipe;30% of the proceeds will benefit the LGBTQ Victory Fund.
6 oz. House-made vanilla ice cream
1 oz. Vanilla vodka
1 oz. White creme de cacao
1 oz. Prickly pear purée
Combine ingredients and blend. Top with whipped cream and edible flowers.
The mixologists at One Market in San Francisco created this recipe; a portion of the proceeds from these cocktails throughout the month of June will be donated to REAF (Richmond Ermet Aid Foundation of San Francisco).
1 Egg white
¾ oz. Fresh lemon juice
⅕ oz. Strawberry-basil syrup
⅕ oz. St. Germain elderflower liqueur
1 ½ oz. Mount Gay rum
Add all ingredients, including egg white, into a shaking tin in the order they are listed. Fill with ice and shake vigorously. Strain through a tea strainer into a chilled Martini glass.
The mixologists at The Godfrey Hotel Boston created this recipe; $1 from each cocktail sold during Pride Month will be donated to BAGLY, whose services help provide safe places for LGBTQ+ youth across Massachusetts.
1 oz. Vodka
1 oz. Organic Mixology Coconut & Lychee liqueur
½ oz. Hibiscus syrup
¾ oz. Lemon juice
1 ½ oz. Prosecco
Muddle strawberry in a cocktail shaker. Add liqueur, vodka, hibiscus syrup, lemon juice into shaker with fresh ice cubes. Shake and strain into a Champagne flute. Top with prosecco.
The mixologists at Hakkasan New York created this recipe; for each cocktail sold, the restaurant will donate $5 to Broadway Cares to help those in need of lifesaving medications, health care, nutritious meals, counseling and emergency financial assistance.