Summer Cocktails
Before you begin making cocktails at home, check into this cocktail-making guide. It will tell you everything you need to know to make restaurant quality cocktails at home. Now, you’re ready to make these amazingly refreshing 8 summer cocktails.
| Margarita: Of course you’ll want to start with a blended Margarita, the quintessential summer drink.
Almost every recipe out there is wrong. This Margarita recipe is almost perfect, except the secret ingredient is to add a splash of orange juice. Now the secret’s out.
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| Mojito: The classic and very refreshing drink from Cuba is easy to make. Take 12 fresh mint leaves, drop them into a tall, heavy glass, and “Muddle” them. (Wish you’d read that ‘making cocktails’ article I mentioned now, don’t you?) That just means squishing them around until they release their oils.Then add juice from 1 lime, 2 Tbsp of simple syrup, add 1½ oz white rum, stir, then add about a cup of ice. Fill the glass with cold soda water and stir. Add small sprigs of mint as a garnish.
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| Carpe Diem: It’s Latin for “Seize the Day”, and this drink will definitely grab you.Thanks to Gourmet Traveler Magazine for the recipe.
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| Tiki Tai: Slightly spicy, orange-flavored, and deceptively strong, this refreshing summer cocktail is exotic and fabulous.2 oz Bacardi Spiced Rum 1 oz Grand Marnier or Triple Sec 1 oz lime juice 1 oz agave nectar 1 ½ oz orange juice 2 dashes of Angostura bittersDirections: Pour all ingredients into a cocktail shaker. Shake well and pour into 2 tall glasses filled with ice. Add orange wedges. Serves 1. |
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| Pink Firework Lemonade2 oz Vodka 2 oz Fresh Lemon Sour 1 oz Cranberry Juice 2 Maraschino Cherries 3 oz SodaInstructionsPour all ingredients except soda into a cocktail shaker. Shake well and pour into 2 tall glasses filled with ice. Serves 2. |
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| Watermelon Daiquiri: That old fashioned daiquiri is passé. Now watermelon makes it exciting!3 cups cubed seedless watermelon Half of a container of frozen limeade concentrate, thawed 2 oz light rum 2 Tbsp powdered sugar 2 cups ice cubesIn a blender combine the 3 cups fruit, the limeade concentrate, rum, and powdered sugar. Cover and blend until smooth. Pour over a glass of ice. Serves 2. |
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| White Sangria: 3 bottles dry white Spanish wine 1 cup brandy ¾ cup simple syrup ¾ cup Triple Sec 3 Granny Smith apples, cored and thinly sliced 2 lemons, thinly sliced 3 oranges, thinly sliced 4 fresh ripe peaches or nectarines, peeled, pitted, and thinly sliced IceIn a 2-gallon container, stir together the first four ingredients. Add apple, lemon, orange, and peach slices. Refrigerate for 2 hours; serve over ice. |
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| Cool Blue Hawaiian: 3 oz light rum 2 oz blue Curaçao 1/2 cup unsweetened pineapple juice 1/4 cup canned cream of coconut 3 cups ice cubes Blend everything in a blender until smooth Garnish with a a pineapple wedge or a Maraschino cherry. |
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