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While you’re sitting poolside or enjoying a BBQ on the first day of summer this year, make sure to cool down with a few of these cocktails! Adults only!

Rico’s Passionate Pink Honey Lemonade


1. In a saucepan, combine 1 cup water, 3 fresh strawberries (sliced), 1 cup of white sugar, 1/2 cup of brown sugar, and 1 teaspoon of honey. Bring to a boil, and simmer 10 minutes, stirring occasionally. Cool to room temperature, cover, and chill.

2. In a large pitcher, mix together 7 cups water, 1 and 3/4 cups of lemon juice, and 2 orange slices. Stir in cooled syrup; chill. Serve in a tall glass over ice.


Peach-Basil Sangria


(will need 3 1/2 cups peach nectar)

1. In a saucepan, combine 3/4 cup of sugar, 1 cup loosely packed fresh basil leaves, half of the peach nectar, and 1/4 cup of lemon juice. Bring to a simmer, crushing the basil leaves with the back of a spoon to release their flavor. Simmer just long enough to melt the sugar, then remove from the heat and allow to cool.

2. Strain the basil mixture into a pitcher filled with ice cubes. Pour in 1 bottle of white wine and remaining peach nectar. Stir briefly and serve.


Caribbean Rum Punch


1. In a pitcher, combine 1 cup of lime juice, 2 cups simple syrup, 3 cups amber rum and 4 cups orange juice. Add a few dashes of bitters and some grated nutmeg to taste. Serve chilled over ice.


Mint Julep


(will need 32 fluid ounces Kentucky bourbon)

1. Combine 2 cups water, 2 cups white sugar and 1/2 cup of chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves.

2. Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. Top each cup with a mint sprig and a straw.


Rosemary-Infused Watermelon Lemonade


(will need 2 cups lemon juice and 12 cups cubed, seeded watermelon)

1. Bring 2 cups water and 3/4 cup of sugar to a boil in a small saucepan over high heat. Stir in 1 sprig rosemary (leaves stripped & chopped), and set aside to steep for 1 hour.

2. Place half of the lemon juice, and half of the watermelon into a blender. Strain the rosemary syrup through a mesh strainer into the blender. Cover, and puree until smooth. Strain into a pitcher, then puree the remaining lemon juice and watermelon. Stir the lemonade before serving over ice.

Memorial Day Drink Guide: TGIF’s Cocktails!

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