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?
- 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.
- 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!
- 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.
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.