Summer Cocktail Recipes
It’s that time of the year again when the scorching sun makes you want to grab that chilled bottle of beer after work. Just so you know, we meant that it’s the inescapable blazing summer season, because there is no preferred season for beer lovers. Moving on from beer and speaking of summers reminds us of breezy cocktails. You would agree that a refreshing cocktail never hurt anyone, and there’s nothing better than a little experimentation with your favourite cocktail every now and then, to beat the heat.
Now if you’d allow us, we’d like to share with you five cocktail recipes to beat the heat, summer cocktails with a twist.
Give your classic Mojito a flavourful twist of tomato and tequila.
- 4 to 6 grape tomatoes (yellow and red)
- 6 fresh mint leaves, plus more for garnish
- 1 lime, cut in half
- 1 lemon, cut in half
- pint of salt
- 2 tablespoons simple syrup or agave nectar
- 2 ounces tequila
- 1/2 cup club soda or sparkling water
- In a cocktail shaker, muddle together the tomatoes, mint leaves, juice of half a lime, juice of half a lemon, and salt.
- Pour in the simple syrup (or agave nectar) and tequila. Add ice and shake vigorously. Divide between two short glasses filled with lots of ice. Top off with club soda or sparkling water. Garnish with mint leaves, and a few grape tomatoes on a toothpick. Enjoy!
Note: Image and recipe source https://thechicsite.com/2014/06/19/tomato-mojito/
Be sure to try out this cocktail recipe of the heavenly flavours of lavender with heady white wine.
- 1 (750mL) bottle pinot grigio
- 1/2 cup brandy
- 1/2 cup grand marnier
- 2 cups club soda, whatever flavor you’d like
- 1/3 to 1/2 cup lavender syrup (recipe below)
- 1 pint of strawberries, sliced
- 1 (10 ounce) bag frozen peaches
For Lavender simple syrup
- 1/2 cup sugar
- 1/2 cup water
- 2 teaspoons dried culinary lavender
- 2 sprigs fresh lavender
Add the strawberries and frozen peaches to the bottom of a pitcher. Pour your wine, brandy, grand marnier, lavender syrup (start with 1/3 cup, taste and add more if you want) and club soda over top and stir. This tastes great when it sits in the fridge and “marinates” for a bit. But you can also serve it right away!
lavender simple syrup
Place the sugar, water and lavender in a saucepan over medium-low heat. Whisk until the sugar dissolves, bringing the mixture to a simmer. Cook for 1 minute. Turn off the heat and set the saucepan aside. Let it cool completely. Strain the mixture through a fine mesh sieve to remove the lavender. Store in a sealed container in the fridge!
Note: Image and recipe source https://www.howsweeteats.com/2018/05/lavender-white-wine-sangria/
Blueberry Mint Juleps
This delicious bourbon recipe is surely going to win your heart!
- 2 1/2 ounces bourbon
- 1 ounce mint simple syrup
- 1 ounce mint blueberry puree
- crushed ice
- fresh mint leaves
For Mint Simple Syrup
- 1/3 cup granulated sugar
- 1/3 cup water
- 1 bunch of mint leaves
For Blueberry Mint Puree
- 2/3 cup fresh blueberries
- 2 tablespoons mint simple syrup
Combine bourbon, mint simple syrup and mint blueberry puree together and shake or stir well. Pour over crushed ice and serve with extra mint leaves.
Mint simple syrup
Combine sugar, mint and water together in a small saucepan and heat over high heat until boiling, stirring constantly. Reduce heat to low and cook for another minute or so, then set aside to cool completely. Remove mint before using. You can do this ahead of time and store it in the fridge!
Blueberry mint puree
In a mini food processor or blender, combine blueberries and mint simple syrup until pureed.
Note: Image and recipe source https://www.howsweeteats.com/2013/04/blueberry-mint-juleps/
Beat the heat with this refreshing curacao, rum and lemonade cocktail.
- 2 c. Ice
- 1/4 c. Blue Curacao
- 1 c. White rum
- 2 c. lemonade
- 4 Lemon Slices, for garnish
- 8 Maraschino cherries, for garnish
- 4 paper umbrellas
- To four glasses, add ice. Add blue curacao, rum, and lemonade to each glass. Stir to combine. (If you prefer a lot of ice, stir together mixture first, then pour over ice.)
- Skewer a lemon slice and two maraschino cherries on each paper umbrella and garnish lemonade.
Note: Image and recipe source https://www.delish.com/cooking/recipe-ideas/recipes/a53044/mermaid-lemonade-recipe/
Mango Raspberry Mimosa
Sink in the fruity and refreshing effervescence of this Mango-Raspberry liqueur cocktail.
Author: Cheyanne Bany
- Champagne , chilled
- Chambord or Raspberry Liqueur
- Fresh Raspberries
- Mango Puree (yield ¾ cups):
- 1 ripe Mango – peeled, pitted and cut into chunks
- 1-2 TBS Granulated Sugar
- 1 tsp Lemon Juice
- Make the Mango Puree: Place all ingredients in a blender or food processor and puree until smooth. Set aside in refrigerator until ready to use.
- For Each Mimosa: Pour 1 ½ ounces (3 tablespoons) mango puree into each champagne flute. Slowly pour in champagne, until ¾ full. Add in ¼- ½ ounce Chambord and top with raspberries. Serve.
*For Mango Puree – start with 1 tablespoon of sugar, taste and adjust for sweetness by adding more sugar, 1 teaspoon at a time, until desired sweetness is achieved.
*Mango Puree will keep, covered, in the refrigerator for 3 days.
*If you add the Chambord to the flute last it will sink to the bottom to create the two layers of colors.
Note: Image and recipe source https://www.nospoonnecessary.com/mango-raspberry-mimosa/
This summer, keep your beer aside and try out these simple-breezy cocktail recipes to wow your guests at house parties, or for your weekend solo revelry. Here’s saying cheers to summers!