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8 Fresh Summer Cocktail Recipes

Posted by Claire | Friday June 24, 2011 1 comment

Exotic foods have the power to mentally transport you from a cramped restaurant booth to places unexplored. Try one of these fresh summery cocktails to turn a "staycation" into a tastebud trip to your bucket list destinations!

Destination: Caribbean islands
Pineapple & Mango Rum Cocktail

2 1/2 small ripe mangoes, peeled and cubed (about 2 cups), plus 1/2 mango cut into slices with skin for garnish
4 oz quality golden rum
4 cups fresh pineapple juice
Fresh tropical fruit, such as dragon fruit and star fruit, for garnish

Puree mangoes, rum, and 1/2 cup water in a blender. Pour 2 ounces puree into each of six tall glasses. Fill glasses with ice, and top off with pineapple juice. Garnish with tropical fruit.

Source: MarthaStewart.com

Destination: Brazil
Classic Caipiroska

1/2 lime, cut into wedges
2-3 tsp raw, turbonado, or fine sugar (by preference)
2 oz vodka (eg. Smirnoff)

Put lime wedges into the bottom of a glass and top with sugar.  Press sugar into the wedges gently with a spoon (ie. muddle), then add vodka and plenty of ice.

Source: inspired by Smirnoff and Bobby Flay (via FoodNetwork.com)

Destination: London

Pimm's Cup

2 oz Pimm's No. 1 (a gin-based liquor)
3 oz ginger ale (or ginger beer)
1 cucumber slice
1 sprig fresh mint (5 to 6 leaves)

Fill highball glass with ice cubes.  Add Pimm's No.1, top with ginger ale, and garnish to taste with cucumber and fresh mint.

Source: Eben Freeman (via Epicurious)

Destination: Hawaii
Absolut Seabreeze

1 oz vodka (eg. Absolut)
2 oz cranberry juice
2 dashes grapefruit juice
1 lime wedge

Fill a glass with ice cubes.  Mix vodka and juices together and pour over ice.  Garnish with lime and serve.

Source: Absolut Vodka

Destination: Mexico

Paloma Margarita

1/2 tsp grenadine
1 1/2 oz tequila (eg. Patrón Silver)
1/2 lime, cut into thick wedges
Grapefruit soda (eg. Jarritos, found in Mexican food aisle or specialty stores)

Pour grenadine into bottom of an ice-filled tall glass.  Add tequila and top with soda carefully, allowing the grenadine to remain at the bottom.  Squeeze a lime wedge or two over the top and serve.

Source: inspired by Patrón and FoodNetwork.com


El Diablo

2 oz reposado tequila
3 oz ginger ale (or ginger beer)
1 teaspoon crème de cassis
1 lime wedge

Fill a tall highball glass with ice.  Add tequila, top with ginger ale, then slowly pour in crème de cassis (it will settle to the bottom).  Squeeze in some lime and garnish as desired.

Source: Eben Freeman (via Epicurious)

Destination: Cape Cod

Watermelon Basil Martini

7 1/2 pounds seedless watermelon, rind removed, fruit cut into 1-inch cubes
4 tsp superfine sugar
6 oz (3/4 cup) silver tequila
24 basil leaves plus sprigs for garnish
3 oz triple sec

Place 24 watermelon cubes on a baking sheet lined with parchment. Cover and freeze at least 1 hour (up to 2 days).

Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl. (You should have 3 cups.)

Place tequila and basil in a glass pitcher, and crush with a wooden spoon. Stir in watermelon juice and triple sec.

Place watermelon cubes in glasses. Using a cocktail shaker, mix 3/4 cup margarita with 1 cup ice. Strain into a glass. Repeat. Serve garnished with basil.

Source: MarthaStewart.com

Destination: Las Vegas
Bazooka Bubblegum

16 pieces bubblegum, preferably Double Bubble, cut in half
2 cups (16oz) vodka
1/2 oz freshly squeezed lemon juice (from 1/2 lemon)
1/2 oz freshly squeezed lime juice (from 1/2 lime)
1/2 oz simple syrup
1/2 egg white* or 1 tablespoon pasteurized liquid egg whites (optional)

In large airtight container, combine bubblegum and vodka. Seal and allow to infuse, stirring every 6 hours, for 24 hours. Pour vodka through fine mesh strainer, discarding bubble gum.

In cocktail shaker, stir together 2 ounces bubblegum-infused vodka, lemon juice, lime juice, simple syrup, and egg white if using. Add ice and shake vigorously for 20 seconds. Strain into a chilled coupe glass.

*The egg white in this recipe is not cooked. If there is a problem with salmonella in your area omit the egg white or use pasteurized egg whites.

Source: Eben Freeman (via Epicurious)

*ChickAdvisor encourages you to please serve and enjoy alcoholic beverages responsibly.
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1 Comment

on June 27, 2011  Siofan  50 said:

I can't pronounce Caipiroska, but I sure want one!

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