5 Quick & Easy Summer Cocktails

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

1. 2 ounces chilled club soda
2. 1 ounce fresh lemon juice
3. 1 ounce Simple Syrup
4. 1 hot chile, such as serrano, halved and seeded
5. Ice
6. 5 cherries, pitted, plus 1 cherry for garnish
7. 3 mint leaves, plus 1 sprig for garnish
8. 2 ounces white rum
9. 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.
   

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THE REDHEAD IN BED

1. 3 pounds strawberries, hulled and coarsely chopped
2. 2/3 cup sugar
3. 1/2 cup plus 2 tablespoons citrus vodka
4. 1/4 cup fresh lime juice
5. Ice
6. 1/3 cup chilled Riesling
7. In a bowl, toss the strawberries with the sugar and let stand, stirring occasionally, until the strawberries release their juices, about 10 minutes.
8. 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.
   

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STRAWBERRY-LEMON MOJITOS

1. 8 lemon wedges
2. 24 mint leaves, plus 4 mint sprigs, for garnish (optional)
3. 4 strawberries, plus 2 halved strawberries, for garnish
4. Ice cubes, plus crushed ice
5. 8 ounces gold or aged rum
6. 3 ounces fresh lemon juice
7. 2 ounces prepared sugarcane syrup or agave nectar
8. 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.
   

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THE SUNSET PUNCH

1. 8 ounces bourbon
2. 8 ounces white vermouth
3. 1/2 cup fresh lemon juice, plus lemon slices for garnish
4. 1/4 cup simple syrup (see Note)
5. 12 ounces chilled ginger beer
6. In a punch bowl, combine the bourbon, vermouth, lemon juice and syrup. Add the ginger beer and lemon slices and serve over ice.
   

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WATERMELON-TEQUILA COCKTAILS

1. 1/4 cup water
2. 1/4 cup granulated sugar
3. 8 cups diced seedless watermelon (1 pound)
4. 1/4 cup fresh lime juice
5. 1 3/4 cups blueberries
6. 3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
7. 1 1/4 cups silver tequila
   

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(Original source: foodandwine.com)