Greetings all! I trust this post finds you well. Having experienced the worst of the 2014 winter season, we cannot wait for the Summer. Meanwhile, I searched for 5 easy cocktails that you make with loved ones. Get some practice in. Earn that title of Ultimate Drinks Master. Peep these variations:
THE PORCH CRAWLER
- 2 ounces chilled club soda
- 1 ounce fresh lemon juice
- 1 ounce Simple Syrup
- 1 hot chile, such as serrano, halved and seeded
- Ice
- 5 cherries, pitted, plus 1 cherry for garnish
- 3 mint leaves, plus 1 sprig for garnish
- 2 ounces white rum
- In a cocktail shaker, muddle the 5 pitted cherries, mint leaves and chile. Add ice and the rum, lemon juice and Simple Syrup; shake well. Strain into an ice-filled collins glass, stir in the club soda and garnish with a cherry and a mint sprig.
THE REDHEAD IN BED
- 3 pounds strawberries, hulled and coarsely chopped
- 2/3 cup sugar
- 1/2 cup plus 2 tablespoons citrus vodka
- 1/4 cup fresh lime juice
- Ice
- 1/3 cup chilled Riesling
- In a bowl, toss the strawberries with the sugar and let stand, stirring occasionally, until the strawberries release their juices, about 10 minutes.
- In a blender, combine half each of the strawberries and their juices, the vodka and lime juice with 1 cup of ice and puree. Pour into a pitcher. Repeat with the remaining strawberries and juices, vodka and lime juice and 1 more cup of ice. Fill 10 collins glasses halfway with ice. Pour the cocktail into the glasses, top each with about 1/2 tablespoon of Riesling and serve.
STRAWBERRY-LEMON MOJITOS
- 8 lemon wedges
- 24 mint leaves, plus 4 mint sprigs, for garnish (optional)
- 4 strawberries, plus 2 halved strawberries, for garnish
- Ice cubes, plus crushed ice
- 8 ounces gold or aged rum
- 3 ounces fresh lemon juice
- 2 ounces prepared sugarcane syrup or agave nectar
- In a cocktail shaker, muddle the lemon wedges with the whole strawberries and mint leaves. Add ice and the rum, lemon juice and sugarcane syrup; shake well. Strain into crushed ice–filled highball glasses. Garnish with the berry halves and mint sprigs.
THE SUNSET PUNCH
- 8 ounces bourbon
- 8 ounces white vermouth
- 1/2 cup fresh lemon juice, plus lemon slices for garnish
- 1/4 cup simple syrup (see Note)
- 12 ounces chilled ginger beer
- In a punch bowl, combine the bourbon, vermouth, lemon juice and syrup. Add the ginger beer and lemon slices and serve over ice.
WATERMELON-TEQUILA COCKTAILS
- 1/4 cup water
- 1/4 cup granulated sugar
- 8 cups diced seedless watermelon (1 pound)
- 1/4 cup fresh lime juice
- 1 3/4 cups blueberries
- 3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
- 1 1/4 cups silver tequila
(Original source: foodandwine.com)