5 Summer Cocktails

It’s hot!  As we keep hydrated and attempt to exert as little energy as possible fearing never-ending sweat, it’s probably best to consume a few fruity cocktails to relax and enjoy the weekend.  Here are a few summer cocktails  that will surely keep you cool and refreshed!

Raspberry Beer Cocktail from A Cup of Mai

Summer Cocktail

Raspberry Beer Cocktail Recipe and Photo Credit:  A Cup of Mai

1 cup of fresh raspberries or frozen
4 bottles of corona (12oz) beer, chilled
1 container frozen raspberry lemonade concentrate, thawed or pink lemonade
1/2 cup good quality vodka
Garnish: lemon slices, or raspberries.
adapted from Southern Living

In a large container stir together the  first 4 ingredients. Serve over ice.
Garnish with raspberries.
To make ahead, stir together lemonade concentrate and vodka in a large container.    Stir in raspberries and beer just before serving. Garnish, if desired.

Pineapple Limeade Cooler from Good Life Eats

Pineapple Limeade Cooler

Pineapple Limeade Cooler Recipe and Photo Credit: Good Life Eats

1 part pineapple juice
2 parts limeade (recipe: Fresh Limeade)
1/2 part Club Soda or Sierra Mist
Lime Wedges
Mint Leaves

In a glass or pitcher with ice, pour the pineapple juice, limeade, and club soda or Sierra Mist. Add a few slices of lime and some mint leaves. Drink immediately and enjoy!

Campari Mojito from The Kitchn 

Campari Mojito

Campari Mojito Recipe and Photo Credit: The Kitchn

1/4 ounce (about 4 large sprigs) fresh mint, plus more for garnish
1 ounce lime juice
1 ounce white rum
1 1/2 ounce Campari
Crushed ice
2 lime wedges
2 to 4 ounces good tonic water, such as Fevertree or Q Tonic

Place the mint sprigs in a large glass or cocktail shaker, and add the lime juice and rum. Muddle with a muddler or a wooden spoon for several minutes, crushing the mint and releasing its aroma. Add the Campari and a few cubes of ice, and shake or stir until well chilled.

Fill a 12-ounce highball glass with crushed ice and squeeze a lime wedge over top. Pour in enough tonic water to fill the glass a quarter full, then pour in the strained Campari mixture. Garnish with a little more tonic water, the second lime wedge, and mint. Best with a straw!

Cucumber Jalapeno Margarita from Gastrochic

Cucumber Jalapeno Mojito

Cucumber and Jalapeno Margarita Recipe and Photo Credit: Gastrochic

1/2 L. tequila blanco, 100 percent agave
3 jalapenos
1 cucumber
freshly squeezed lime juice
simple syrup*
lime wedges

Slice the jalapenos and combine with tequila in a mason jar or swing-top bottle. Infuse the tequila with jalapenos for three days. (Or you can cheat and put it on a sunny windowsill for one day.)

For the cucumber juice, roughly chop the cucumber and blitz the hell out of it in a food processor. Run it through the finest setting of a food mill or press it through a fine-mesh sieve to extract the juice, leaving most of the skin behind. Cucumber juice will keep in the fridge for a couple of days.

To make one margarita, fill a cocktail shaker with ice and add 2 oz. jalapeno-infused tequila, 2 oz. cucumber juice, 1/2 oz. lime juice and 1/2 oz. simple syrup. Shake and serve on the rocks in a glass rimmed with salt. Garnish with a lime wedge.

Blueberry Mojito from The Novice Chef


Blueberry Mojito Recipe and Photo Credit: The Novice Chef

1 cup fresh blueberries, plus extra for garnish
4 oz clear rum
10 fresh mint leaves
2 teaspoons sugar
juice of 2 limes
6 oz club soda

In a food processor or blender, puree blueberries until smooth. Set aside.

Add mint leaves and sugar to a cocktail shaker. Use a muddler (or the end of a wooden spoon) to muddle the mint and sugar. Add the lime juice, rum and pureed blueberries: shake vigorously.

Pour ice and club soda into two tall glasses and then pour in rum mixture. Gently stir. Garnish with a lime wedge, extra blueberries and a sprig of mint. Serve immediately.

These all look so delicious, I can’t decide which one I want to try first!  Stay cool!  Happy Friday!

Cheers to the Weekend!

xoxo- Kellie