If you have noticed like us the challenges many are having in deciding what beverage to order on a hot summer evening or indeed what to make ahead of settling down to watch a Netflix movie, here are a few refreshing options that will find favour even with your most creative bartender.
The Campari spritz is a wonderful alternative to an Aperol spritz. Made with the famous Italian liqueur, Prosecco, and soda water, it's intense and bittersweet.
1 blood orange
1 1/2 ounces Campari
3 ounces chilled Prosecco
1 1/2 ounces chilled grapefruit sparkling water
Cut blood orange in half. Juice enough from one half for 1 1/2 tablespoons (3/4 ounce) juice. Cut a wedge from the second half for garnish. Fill a large chilled wine glass with ice. Add 1 1/2 tablespoons blood orange juice and the Campari, then Prosecco and sparkling water; stir once.
Garnish with a blood orange slice.
Recipe from: www.foodandwine.com
Frozen Gin and Tonic
If you love gin and tonic, this frozen gin and tonic recipe will be your new favourite cocktail and it will get you through the hot summer days.
1/4 cup cucumber, about 5 slices that are cut 1/2 inch thick.
4 ounces gin
2 ounces lime juice, fresh-squeezed
4 ounces tonic water
2 ounces simple syrup
2 1/2 cups of ice
First, squeeze the limes for the juice. Using fresh lime juice is a must when creating cocktails.
Slice about five 1/2-inch thick pieces of cucumber.
Next, add all of the ingredients into a blender and blend until smooth!
Pour into an old-fashioned glass.
Note: If you're not using it right away, store the slushie in the freezer, leave it in the blender container, and then pour it into glasses when ready to serve.
Recipe from: sugarandcharm.com
Pink Cranberry and Gin Martini
This bright and tasty ranberry martini is perfect for entertaining!
4 ounces fresh squeezed lemon juice
4 ounces Cointreau or orange liqueur
6 ounces cranberry juice
6 ounces gin
Add all of the ingredients into a pitcher and store in the fridge
Before serving, fill a cocktail shaker with ice and add in as much of the mixture as you can.
Shake for 20 seconds then strain.
Add in the rest and repeat.
This will make four delicious cocktails.
Recipe from: sugarandcharm.com
1/4 cup water
1/4 cup granulated sugar
8 cups (1 lb) diced seedless watermelon
1/4 cup fresh lime juice
3 calamansi limes, juice only, optional
1/2 cup lightly packed fresh mint leaves, plus eight sprigs for garnish
1 1/4 cups silver tequila
Recipe from: rasamalaysia.com
In a small saucepan, bring the water and sugar to a simmer. Stir until the sugar is dissolved, about 1 minute; let the sugar syrup cool.
In a blender, purée the watermelon until smooth. Strain the watermelon juice, pressing gently on the pulps to extract as much juice as possible. Discard the pulp.
In a pitcher, combine the sugar syrup with lime juice, calamansi juice, and mint leaves. Using a wooden spoon, lightly muddle the mint. Add the watermelon juice and tequila. Add ice to the cocktail and garnish with the mint sprigs and serve cold.
1.5 oz El Dorado white rum
1 oz blue Curaçao
.5 oz pineapple juice
1 oz coconut cream
Place all ingredients in a mixing glass, add ice, and shake vigorously. Pour into a highball glass over crushed ice. Float heavy cream and add one sliced strawberry for garnish.
Recipe courtesy of The Rum House
8 oz (225g) frozen strawberries frozen
6 oz (170g) fresh strawberries
1 oz 30 ml simple syrup
2 oz 60 ml lime juice about 2 limes
5 oz 150 ml rum white
In a blender, blend all ingredients until the mixture reaches a smooth consistency (30-60 seconds). The texture should be similar to a slushy, but it will melt within a minute and become drinkable as you serve it.
Pour into two margarita glasses and serve.
Recipe from: Little Sunny Kitchen