X

Summer Cocktails


 

Ingredients

  • 1 cup guava juice
  • 1 cup passion fruit juice
  • 1 cup lychee juice
  • 1/2 cup packed basil leaves, plus more for garnish
  • 1/3 cup fresh-squeezed key lime (or regular lime) juice
  • 1/2 cup tangerine juice
  • Lime slices, for garnish
  • 1 cup, Cane & Abe Freshwater Rum

Directions

  1. Mix guava, passion fruit, and lychee juices (we like Ceres brand) in a large pitcher. In a saucepan, combine 1 cup of the fruit-juice mixture with the basil. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat, let cool, and strain, discarding basil.
  2. Pour infused juice back into pitcher, and stir in lime and tangerine juices.  Add 1 cup rum. Ladle over ice and garnish with basil and lime.

–From MarthaStewart.com

Ingredients

  • 6  cups seedless watermelon chunks
  • 4  tablespoons frozen limeade concentrate
  • 2  tablespoons fresh lime juice
  • 1 1/2 cups crushed ice
  • Lime slices for garnish
  • SKYY Vodka

Directions

  1. Combine all ingredients in a blender and puree until smooth (add a few tablespoons of water, if necessary).
  2. Transfer to a pitcher filled with ice and serve in tall glasses.
  3. Garnish with lime slices. Add vodka to taste, if desired.

–From RealSimple.com

Ingredients

  • 45ml BOMBAY SAPPHIRE® gin
  • Freshly squeezed juice from 1/2 a lemon
  • 2 heaped tsps Caster sugar (super fine sugar)
  • Soda water
  • 1 fresh lemon wedge

Directions

  1. Add the lemon juice, caster sugar and BOMBAY SAPPHIRE® gin to the glass.
  2. Stir to dissolve the sugar then fill glass with ice.
  3. Top with soda water and stir once.
  4. Garnish with one lemon wedge.

–From Bombay Sapphire


Ingredients

  • 4 ounces jalapeño-infused silver tequila (*see recipe below)
  • 3 ounces fresh-squeezed blood orange juice
  • 1 ounce fresh-squeezed lime juice
  • 3 ounces Cointreau

Jalapeno Infused Tequila

  1. Slice up a fresh jalapeño pepper and allow it to steep in 1 cup of tequila for 2 hours.
  2. Taste to check the heat level, and continue to steep if a stronger infusion is desired (usually a full 4 hours).
  3. Once infusing process is complete, remove the slices by pouring the mixture through a fine-meshed strainer.

Directions

  1. Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a cocktail glass.
  2. Optional garnish: salt the rim of the glass.

–From TheKitchn.com

Ingredients

  • 2 oranges, cut into half-moons
  • 2 lemons, cut into half-moons
  • 1 Persian cucumber or one 3-in.-long piece English cucumber, washed and sliced
  • 2 cups Pimm’s No. 1
  • 4 cups Sprite or other lemon-lime soda
  • 6 to 8 large sprigs mint, crushed gently, plus a few loose leaves

Directions

  1. Fill 2 pitchers 1/4 full with ice. To each, add a layer of orange slices, a few lemon slices, and a layer of cucumber slices. Repeat the layering. Pour in the Pimm’s and Sprite, dividing between pitchers, and mix with a long-handled spoon. Poke mint sprigs and leaves down into drink. Divide drink among 8 tall glasses, with a few slices of fruit and cucumber in each glass, along with some mint leaves.
  2. Notes: Persian cucumbers are small, thin-skinned, virtually seedless, and very tasty. They’re sold at well-stocked grocery

–From MyRecipes.com

Ingredients

  • 4 1/2 cups Cucumber Gin (or 2 oz.), how-to follows
  • 2 1/4 cups fresh lime juice (or 1 oz.)
  • 1 cup plus 2 tablespoons Mint Simple Syrup (or 1/2 oz.)
  • Cucumber peels, for garnish
  • Fresh mint sprigs, for garnish

  • Cucumber Gin

    • Steep 2 1/2 cups diced, peeled cucumber in 4 1/2 cups gin, covered and chilled, 8 hours to 4 days (or 1/2 cup cucumber in 1 cup gin). Strain; store indefinitely in the refrigerator.

  • Mint Simple Syrup

    • Heat 1 cup sugar and 1 cup water over medium-high heat, stirring until dissolved. Add 1 cup mint leaves; remove from heat. Cover; steep 30 minutes to 1 hour. Strain; discard mint. Refrigerate up to 2 months.

Directions

  1. In a 2-quart pitcher, stir gin, lime juice,and syrup. Refrigerate.
  2. To serve, pour into a cocktail shaker filled with ice, shake vigorously, and divide among ice-filled 10-ounce glasses. (For a single drink, mix in a cocktail shaker filled with ice, and shake.)
  3. Garnish each with cucumber peel and mint.

–From MarthaStewart.com


Ingredients

  • 1 oz. X-Rated Fusion Liqueur
  • 1 12 oz. SKYY Infusions Coconut
  • 1 oz. Diet lemon-lime soda
  • 3 oz. Light cranberry juice
  • Shredded coconut

Directions

  1. In a cocktail shaker filled with ice, combine X-Rated, rum, and cranberry juice and shake vigorously.
  2. Strain into an ice cube filled glass and top with shredded coconut for garnish.

Ingredients

  • 1 oz. X-Rated Fusion Liqueur
  • 1 oz. Cabo Wabo Blanco
  • Juice of half a lime
  • 3 sprigs fresh cilantro
  • 3 thin slices of fresh cucumber
  • 3 thin slices of a fresh jalapeño pepper
  • Cucumber wheel for garnish

Directions

  1. Combine all ingredients in a cocktail shaker (except cucumber wheel) filled with ice and shake vigorously.
  2. Pour into a chilled glass and garnish with cucumber wheel

Ingredients

  • 1 oz. Midori® Melon Liqueur
  • 1 12 oz. Cabo Wabo ™ Blanco Tequila
  • 1 oz. freshly squeezed organic lime juice

Directions

  1. Shake with ice and strain into an ice-filled cocktail glass.
  2. Garnish with a lime wheel.