It’s time to let loose and keep your body hydrated with these unique cocktails. They’ll make you want to find any excuse to throw a barbecue. Just keep it classy, and we guarantee you’ll trick everyone into thinking you’re an experienced bartender.

Frosé (Frozen Rosé)

Ingredients

1 (750 ml) pinot noir or merlot rosé

½ cup sugar

8 ounces strawberries, hulled, quartered

2½ ounces fresh lemon juice

Pour rosé into a 13×9″ pan and freeze until almost solid, about six hours. Bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl; cover and chill until cold, about 30 minutes. Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened, about 25 to 35 minutes. Blend again until frosé is slushy. Divide and enjoy.

Blueberry Thyme Mojito

Ingredients

½ of a lemon

1 ounce Purus Organic Vodka

¼ ounce agave nectar

2-3 sprigs of fresh thyme

Handful of blueberries

Muddle berries and lemon in mixing cup. Add Purus vodka, agave nectar, and ice. Shake for 20-30 seconds. Bruise 2 sprigs of thyme and place in the bottom of a highball glass with ice. Strain the cocktail into glass and add thyme and blueberries to your liking.

Tropical Rum Punch

Ingredients

8 ounces Bacardi Banana Rum

4.5 ounces Bacardi Superior Rum

4 ounces Coconut cream (whisked)

5 ounces Orange juice

4 ounces Lemon juice

3 ounces Simple Syrup

Add all ingredients into a punch bowl with ice cubes. Garnish with orange slices.

Tito’s Firework

Ingredients

1 ounce Tito’s Vodka

1 ounce watermelon schnapps

½ ounce cranberry juice

½ ounce fresh lemon juice

½ ounce simple syrup

¼ ounce Blue Curacao

Club soda

In a rocks glass, add watermelon schnapps and cranberry juice over ice, then carefully add lemon, simple syrup, and vodka to create the white layer. Then VERY carefully layer the Blue Curacao to create the color separation, and gently top with soda. Garnish with fresh watermelon pieces.

Lei Tai

Ingredients

1.5 ounce white rum

3 ounces of pineapple juice

Sparkling Ice Coconut Pineapple

Nutmeg (as a garnish)

Add white rum and pineapple juice to shaker. Add ice. Stir and strain into a chilled rocks glass. Top with Sparkling Ice Coconut Pineapple. Garnish with pinch of nutmeg.

Berry Sparkler

Ingredients

1.5 ounce gin
4.5 ounces Belvoir Organic Elderflower Lemonade
1 sprig of mint
Handful of blueberries and raspberries

Pour 1 shot of gin into a tall glass. Add a pinch of mint, fill the glass with ice cubes and top with the Belvoir Organic Elderflower Lemonade. Give them a quick mix with a spoon and garnish it with a couple of berries.

Angry Party Punch

Ingredients

2 bottles Angry Orchard Summer Honey
6 ounces Tito’s Vodka
12 ounces peach juice
12 ounces white wine (Pinot Grigio or Riesling)
4.5 ounces lemon juice
3 ounces simple syrup
Lemon wheels, strawberry slices, and peach slices

Build in a large punch bowl and top with Angry Orchard Summer Honey. Garnish with lemon wheels, strawberry slices and peach slices.

Watermelon Paloma

Ingredients

2 parts 1800® Silver tequila

1 part fresh watermelon juice

1 part seltzer

¾ part agave nectar

¾ part fresh lime juice

Handful of cilantro

Pinch of sea salt

Add all ingredients into a mixing glass, excluding seltzer and shake vigorously. Add seltzer and double strain into a tall glass over ice. Garnish with a watermelon wedge and rim the glass with sea salt.

Gabrielle’s Summer Crush (*an author’s original)

Ingredients

5 ounces 14 Hands Sauvignon Blanc

Fresca Peach Citrus Soda

Handful of raspberries (muddled)

Frozen pineapples

Muddle about six raspberries with a mortar and pestle. Place into glass with frozen pineapples (used instead of ice). Pour equal parts wine and soda into the glass and stir. Proceed with water gun fight in backyard.

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