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!
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.
1 part pineapple juice
2 parts limeade (recipe: Fresh Limeade)
1/2 part Club Soda or Sierra Mist
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!
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
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!
1/2 L. tequila blanco, 100 percent agave
freshly squeezed lime juice
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.
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!