Ten awesome summer drinks that will make your summer really cool. Beat the heat with these cool summer drink recipes below the infographic.
Tequila Sunrise Margarita
Red colored sugar
1 lime wedge
3 cups Triple Sec or other orange liqueur
2 cups tequila
1 1/2 cups freshly squeezed lime juice
1 cup superfine sugar or powdered sugar
2 cups orange juice
orange slices (optional)
Place sugar on a small plate. Rub rims of glasses with the lime wedge. Dip rims of glasses in sugar to coat; set aside.
In a pitcher combine Triple Sec, tequila, lime juice, and sugar. Stir until sugar is dissolved. Stir in orange juice. Chill until ready to serve.
Place ice cubes in sugar-rimmed glasses. Pour tequila mixture over ice cubes and add 2 dashes grenadine syrup to each glass. Garnish with orange slices, if desired.
1 cup pisco (a south American brandy) or white rum
1 cup guava nectar
2 teaspoons superfine sugar
1/4 cup lime juice
In a glass pitcher combine the pisco or rum, guava nectar, sugar, and lime juice. Add a few shakes of Angostura bitters; stir well to dissolve sugar. Divide mixture among 4 glasses. add ice; top with a lime wedge and fresh mint. Makes 4 servings.
Peach Lemonade Coolers
2 medium sized, ripe peaches, peeled, halved and pitted
1/2 cc lemonade
1 oz vodka
1. Purée peaches and lemonade in a blender until smooth.
2. Pour vodka over ice in a glass.
3. Top off with peach-lemonade puree.
Elderflower Champagne Cocktail
3 ounces Champagne or dry white wine
2 ounces St. Germain Elderflower Liqueur
Club soda or soda water
Lemon twist for garnish
1. Pour the liqueur and Champagne over ice in a chilled Collins glass.
2. Top with club soda.
3. Stir well.
4. Garnish with a lemon twist.
Strawberry Margarita Spritzer
1 (10-oz.) package frozen whole strawberries, thawed
1 (10-oz.) can frozen strawberry daiquiri mix, thawed
1 cup tequila
1/4 cup orange liqueur
2 tablespoons fresh lime juice
1 (1-liter) bottle club soda, chilled
Garnishes: lime slices and quartered fresh strawberries
Pulse first 5 ingredients in a blender until smooth. Pour into a pitcher, and stir in club soda just before serving. Serve over ice. Garnish, if desired.
1/4 cup bourbon (2 oz.)
1 1/2 tablespoons lemon juice (3/4 oz.)
2 teaspoons Blackberry-Rosemary Syrup
1/3 cup sparkling lemonade, chilled
Fresh blackberries (optional)
In a cocktail shaker combine bourbon, lemon juice, Blackberry-Rosemary Syrup, and ice; shake until chilled, about 30 seconds. Strain into an ice-filled glass. Top with sparkling lemonade. Garnish with 2 or 3 blackberries, if desired.
Sparkling Peach Punch
3 cups water
1 1/2 cups sugar
1 3 ounce package peach-flavored gelatin
1 29 ounce can peach slices in light syrup
4 11.3 ounce can peach nectar
1/2 cup lemon juice
8 10 ounce bottle ginger ale or club soda
In large saucepan combine water, sugar, and gelatin. Bring to boiling, stirring to dissolve.
Place undrained peach slices in blender. Cover; blend until smooth. In extra-large bowl combine gelatin mixture, pureed peaches, peach nectar, and lemon juice. Divide peach mixture among four 1-quart containers. Cover and freeze overnight or until firm. NOTE: Mixture can be frozen up to 3 months. Use as many containers as needed to continue with Step 3. (Each quart makes 6 servings.)
To serve, place one or more containers at room temperature for 1 hour. Break in chunks with large fork. Place in punch bowl or jug. Stir in 2 bottles of ginger ale per container of peach mixture until slushy. Makes 24 servings (four 6-serving batches).
4 cups fresh blackberries
3/4 cup sugar
1 1/2 cups water
2 750 milliliter bottle rose wine
1 cup cognac
1/4 cup lemon or lime juice
3 cups sliced peaches and/or plums
Fresh basil sprigs (optional)
For the syrup, in a medium saucepan* combine 2 cups of the berries, the sugar, water, and a dash of salt. Bring to boiling; reduce heat and simmer 10 minutes stirring occasionally. Remove from heat; cool slightly. Strain through a colander, pressing gently without crushing the fruit; discard berries. Cool syrup.
For sangria, in a gallon jar or pitcher combine the blackberry syrup, rose wine, cognac, lemon juice, fruit, and a few sprigs of basil, if desired. Cover and refrigerate 4 to 24 hours.
Serve with ice, additional fruit, and basil. Makes 13 cups (26, four-oz. servings).
Minted Iced Tea
7 cups water
2 cups sugar
8 tea bags orange pekoe tea
8 sprigs fresh mint
8 cups cold water
2 cups orange juice
3/4 cup lemon juice
Fresh mint sprigs (optional)
In a large saucepan combine the 7 cups water and 2 cups sugar. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Add tea bags and 8 mint sprigs; cover and let stand for 5 minutes. Using a slotted spoon, remove tea bags and mint sprigs; discard.
Transfer tea to a heatproof 1-1 /2- to 2-gallon bowl or container. Add the 8 cups cold water, orange juice, and lemon juice. Cover and refrigerate at least 4 hours or up to 2 days. Serve tea over ice and garnish with additional mint sprigs. Makes 16 to 18 8-ounce servings.
1 small honeydew melon
1 seedless cucumber, thinly sliced
1 lime, thinly sliced
12 fresh mint leaves
1/4 cup lime juice
1/4 cup honey
1 750 milliliter bottle Sauvignon blanc or other semi-dry white wine, chilled
1 1 liter bottle carbonated water, chilled
Fresh mint sprigs and/or leaves (optional)
Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours.
To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.