Celebrate Pride with These Summer Drinks

Celebrate Pride with These Summer Drinks

Pride is a time to celebrate. Kick back with these fun drink ideas and enjoy all the colorful times this month.

Open up a bottle and make it easy as you party with friends you have not seen in a while. Mumm Grand Cordon Rosé has a passionate personality. This bubbly favorite expresses its intense, fruity character with rich aromas of wild red and black berries, typical of the Pinot Noir cultivated in Maison Mumm vineyards, and delivers flavors of fragrant summer fruits for a long, bright finish. 

Elysian Beer is offering easy drinking with lemon-lime tartness, herbal characteristics, and mild saltiness, Salt & Seed (4% ABV) is made with an even split of pale and malted white wheat and a dash of acid malt, creating a flavor unlike any other beer you’ve tasted before. Refreshing and easy-to-sip, this watermelon gose is truly the perfect beverage to have in hand for the sunny spring days and warm summer months ahead.

Essentia partnered with renowned mixologist Mel Meza on the festive Harvey Milkshake cocktail and Rainbow Rumba. Mel, Beverage Director at LA hotspot Olivetta and first-generation Mexican lesbian woman, uses Essentia Water when crafting her premium cocktails.

“Unlike tap water, ice made with Essentia’s premium ionized alkaline water is 99.9% pure, so it maintains the cocktail’s true flavors as it dilutes more slowly. Plus, it will keep you feeling hydrated all day, whether you’re watching a parade, going to a party, or hanging at home with your vaccinated friends. Cheers to all as we fight for equal rights, dignity, inclusion and love – this month, and always.”,” she says.

It is so good you will be screaming with joy. Try this recipe that is refreshing and delicious!

Harvey Milkshake Ingredients:

  • 1.5 oz Vodka
  • .5 oz Crème de Cacao liqueur (Kahlua alternative)
  • .5 oz Simple Syrup
  • 2 oz Essentia Cold Brew
  • 1 oz Essentia Almond Milk
  • 1 scoop Essentia Ice Cubes


  1. Make Essentia almond milk:
    1. Soak 1 cup of almonds overnight.
    2. Drain and rinse the almonds.
    3. Combine Almonds and 3 cups of Essentia Water and blend for 30 seconds.
    4. Fine strain. 
  2. Make Essentia cold brew:
    1. Mix 1 part cold brew concentrate and 2 parts Essentia Water
  3. Combine all ingredients in a blender and blend until smooth.
  4. Pour into a Collins glass.
  5. Garnish with rainbow sprinkles and a cherry.
  6. Enjoy!

Rainbow Rumba Ingredients:

  • 1.5 oz Tequila, Vodka or Gin – this recipe pairs well with your favorite clear liquor 
  • 0.5 oz Coconut Rum or Liqueur
  • 0.75 oz Simple Syrup
  • 1 oz Lime Juice
  • 3 oz Essentia Water
  • 2 dash Cardamom Bitters


  • Combine all ingredients in a small carafe
  • Stir thoroughly
  • Serve in a Collins Glass filled with Rainbow Ice Cubes (recipes below)
  • Optional garnish with a lemon wedge
  • Enjoy!

Rainbow Ice Cubes Instructions:

The below recipes will make about 12, 2” ice cubes for each color.


  • 2 bags of hibiscus tea 
  • 1L Essentia Water
  • Combine and steep for 5 minutes (at room temperature), stirring occasionally
  • Pour into a 2-inch silicone ice cube tray and freeze overnight


  • ¼ cup dried loose butterfly pea flowers or 2 tsp butterfly pea flower powder 
  • 1L Essentia Water
  • Combine and steep for 5 minutes (at room temperature), stirring occasionally
  • Pour into a 2-inch silicone ice cube tray and freeze overnight
  • The ice will start out a vibrant blue. As the ice melts into the cocktail, the blue will slowly change to a gorgeous violet hue. 


  • 0.5L orange juice 
  • 0.5L Essentia Water 
  • Stir until thoroughly mixed 
  • Pour into a 2-inch silicone ice cube tray and freeze overnight


  • 4 large cucumbers, cut into cubes and leaving the skins on
  • 1L Essentia Water 
  • Blend cucumber with Essentia Water in a blender until smooth 
  • Use a mesh strainer to separate the pulp
  • Pour the liquid into a 2-inch silicone ice cube tray and freeze overnight
  • Repurpose the pulp: compost it, or use it to make veggie burgers, Tzatziki or other fresh summer dips! 


ElizaBeth Taylor is a journalist for Times Square Chronicles and is a frequent guest at film, fashion and art events throughout New York City and Los Angeles due to her stature as The Sensible Socialite.Passionate about people ElizaBeth spent many years working as a travel reporter and television producer after graduating with high honors from University of Southern California. The work has afforded her the opportunity to explore Europe, Russia, South America, Asia, Australia and the Middle East. It has greatly influenced the way in which ElizaBeth sees a story and has created a heightened awareness for the way people around the world live today.

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