The warm weather is a time to get out enjoy outings with your family and friends. Beach days are complimented with the perfect beverages. Here are some summertime cocktails for you to enjoy!
Green Tea and Orange Cooler
- 7 green tea bags
- 1/2 cup agave nectar
- 1 orange, sliced
Directions: Add 4 cups of water to a saucepan, bring to a boil. Remove from heat, add the tea bags and let steep for 7 minutes. Then remove the tea bags and stir in the 1/2 cup of agave nectar. Let tea cool before adding to a larger pitcher along with 2 cups of ice and 2 additional cups of water. Add sliced orange before serving.
- Ice cubes, (about 2 cups)
- 8 Meyer lemons
- Dash sugar cane syrup or simple syrup
- 4 sprigs fresh peppermint, leaves torn
- 1 lemon, sliced into wheels
- 4 ounces Tequila
- Dash of soda water or seltzer
- 2 vanilla beans, for garnish
Directions: In a pitcher, put about 2 scoops of ice cubes. Squeeze in the juice of 8 Meyer lemons or 8 regular lemons in a pinch! Add several dashes of sugar cane syrup. Add leaves of 2 fresh mint sprigs, torn into pieces. Add a few lemon wheels for garnish. Add 4 ounces of Tequila and give it a stir. Place in the refrigerator to chill.
When serving, put the ice in tall glasses, and pour the Tequila lemonade over the top. Top up with a splash of fizzy soda water. Garish glasses with a wheel of lemon, a vanilla bean, a sprig of mint, and a paper umbrella.
- 1 pint raspberries, plus extra for garnish
- 1 cup limoncello, well chilled
- 2 bottles prosecco, well chilled
- Ice, optional
Directions: Add the raspberries to a food processor and puree until smooth. Strain the raspberries through a fine mesh sieve into a pitcher. Stir in the limoncello and prosecco. Garnish with more berries. Serve in ice filled glasses if desired.
- 1/2 cup sugar
- 1 stalk lemongrass, coarsely chopped
- 1 bottle sauvignon blanc, chilled
- 1 cup passion fruit nectar
- 1 cup light rum
- 1 lemon, thinly sliced
- 1 orange, thinly sliced
- Fresh mint sprigs
Directions: Combine the sugar, 1/2 cup water and lemongrass in a medium saucepan over high heat. Cook until the sugar is dissolved. Remove and let steep for at least 30 minutes and up to 1 day. Strain and chill.
Combine the wine, passion fruit nectar, rum, 1/4 cup of the lemongrass simple syrup, and the lemons and oranges in a pitcher. Cover and refrigerate for at least 4 hours and up to 24 hours. The longer it sits the better the flavor. Serve over ice. Garnish with mintsprigs.
- 3 to 4 medium strawberries
- 1 ounce balsamic vinegar
- 2 ounces gin, such as Hendrick's
- St. Germain Foam, optional, recipe follows
- 1/2 cup egg whites
- 1/2 cup elderflower liqueur, such as St. Germain
- Juice from 1 lime
Directions: Muddle the strawberries with the balsamic vinegar, and then add the gin. Add ice and shake and strain into a rocks glass with ice. Top with St. Germain Foam if using.