Summer Cocktail Heaven

Though the weather here in Chicago has settle back to it’s normal, “seasonable” unpredictability, I’m still looking forward to the summer months quickly heading our way.  Sadly enough for a Monday, I’m also thinking about the cocktails that may be coming my way this evening as well.  Who needs summer anyway?


Blood Orange Margarita

  • 3 oz fresh Blood Orange Juice
  • 2 oz Tequila
  • 1 oz Triple Sec
  • splash of agave nectar (syrup)

Rub the rim of an old fashioned glass (or whatever similar vessel you prefer)with an edge of a blood orange slice. Swirl the rim through a small pile of kosher or sea salt to salt the rim.  Combine all ingredients into a cocktail shaker, add ice and shake for 15 seconds.  Put a few cubes of ice in your glass. Strain the cocktail into the glass and enjoy.


Honey Citrus Cocktail

  • 4 ounces Skyy Infused Dragon Fruit vodka
  • 2 teaspoons honey
  • 4 ounces fresh squeezed grapefruit juice
  • 2 ounces fresh squeezed orange juice
  • Sugar rim

Add the honey, vodka, grapefruit juice and lemon juice into a cocktail shaker with ice. Shake for 10 seconds and set aside. Wet the rim of the goblet with an orange or grapefruit wedge. Dip the glass, upside down, in a plate of sugar to coat the entire rim evenly. Pour the cocktail into the goblet and add ice. Garnish with a fresh flower and enjoy!


The Sarasota:

  • 1 large bottle of moscato wine
  • 1 can of raspberry lemonade concentrate
  • a splash of sprite
  • crushed raspberries

Simply mix the ingredients together and serve over ice.  Garnish with fresh raspberries, lemon pinwheels or a sprig of basil.  Suggestion:  while I love the moscato suggestion from this recipe, I use a totally different varietal – try it with a crisp vinho verde for a less sweet cocktail.  If you’re being a good girl, use Sprite Zero and a raspberry lemonade Crystal Light.


Coconut Mango Mojito

This recipe from HowSweetEats, I saved for last – it’s so fun and different that it clearly deserved special billing.

  • 6-8 fresh mint leaves
  • 2 1/2 ounces of mint simple syrup
  • 1 ounce of coconut rum
  • 1 1/2 ounces of club soda
  • 1-2 ounces of mango puree
  • the juice of one lime

To make the mango puree, combine 1 peeled + chopped, ripe mango in a food processor (or high speed blender) with the juice of 1 lime, and process until smooth (or at least almost smooth).

In the bottom of a glass, add 1 ounce of simple syrupand the mint leaves. Muddle with a muddler or use the clean bottom of something blunt, like a screwdriver! Add ice to the glass, and pour rum, syrup, mango puree, lime juice and club soda over top. Mix with a long spoon or knife and serve with an additional sprig of mint.

4 thoughts on “Summer Cocktail Heaven

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