Whether you plan on entertaining or simply need a refreshing cocktail after a hot day, we have some cool drink ideas for you to enjoy as the weather starts to heat up!
Fresh Mint Margaritas from Oprah.com
2 Ounces Premium Tequila
1 Ounce Grand Marnier
1½ Ounces Fresh Lime Juice
1 – 1½ Ounces Mint Simple Syrup*
Garnish with Fresh Mint Sprigs and Salt
Using a wedge of fresh lime, rim the edge of your margarita glass and dip into salt. Fill the glass with ice.
Fill a cocktail shaker with ice and add the first four ingredients. Cap the shaker and vigorously shake for 15-20 seconds. Strain the contents into the margarita class. Garnish with fresh mint springs.
*To make Mint Simple Syrup, add 1 cup sugar and 1 cup water in a saucepan. Bring to a slow boil, stirring until sugar has completely dissolved. Remove from heat and add 1 entire bunch of fresh mint that has been roughly chopped (about 2 cups). Allow to steep for 15 minutes. Strain the mixture through a sieve, discarding the leaves. Cool before using. Syrup can be kept for 2-3 weeks in an airtight container for 2-3 weeks.
Pomegranate Daiquiri from Oprah.com
3-1/2 cups pomegranate juice
1-1/2 cups plain or raspberry-flavored light rum
1 cup cassis or cranberry liqueur
1/3 cup fresh lime juice
Pomegranate seeds to garnish
Place the pomegranate juice, rum, cassis, and lime juice in a large pitcher and stir to combine. Place the pomegranate juice into the refrigerator and chill for at least 5 hours. Place 1-1/2 cups of the chilled pomegranate juice in a blender with 1 cup of ice, and blend until the mixture reaches a slushy consistency. Transfer the mixture into daiquiri glasses and garnish with Pomegranate seeds. Continue making daiquiris with the remaining ingredients in the same manner described above.
Mango Cocktail from Oprah.com
1 ounce fresh mango puree – made with fresh mango*
1 1/2 ounce vodka
1 ounce fresh lemon juice**
1 ounce simple syrup ***
2 ounces chilled soda water
Mango slices (fan) & lemon spiral for garnish
In a mixing glass add fresh mango puree, vodka, fresh lemon juice and simple syrup; add ice and shake until well blended. Strain into a ice filled Collins glass and spritz with chilled soda water. Garnish with a fan of mango slices or a spiral of lemon.
* Fresh Mango Puree: One medium-sized mango = 1 cup diced = 1/2 cup puree.
** Fresh Lemon Juice: 1 medium-sized lemon = approx 2 ounces juice
*** Simple Syrup: Mix a 1:1 ratio of water to sugar; bring water to a boil, add sugar to dissolve, and cool.
Orange-Ginger Margarita from Country Living
1 can(s) (12-ounce) frozen orange juice concentrate
10 ounce(s) tequila
6 ounce(s) ginger liqueur (like Domaine de Canton)
1 teaspoon(s) grated ginger
4 cup(s) ice
2 tablespoon(s) kosher or margarita salt
Crystallized ginger, optional
Place frozen orange juice concentrate (reserve 1 tablespoon), tequila, ginger liqueur, ginger, and ice in a blender and mix until ice is crushed. Place reserved tablespoon concentrate on a small plate and salt on another small plate. Dip rims of 4 glasses in concentrate and then in salt. Fill glasses, garnish with crystallized ginger if desired, and serve. Serves 4.
Berry Mojito from Cosmopolitan
5 fresh mint leaves
1 t. granulated sugar
4 lime wedges, juiced
2 oz. Bacardi Razz
1/4 oz. Chambord
1/4 oz. blue curacao
Splash of club soda
Garnish: mint, blueberries, and raspberries
In a tall glass, crush mint with a fork. Add sugar and lime juice; stir. Add Bacardi, Chambord, and blue curacao; mix. Top with club soda. Garnish.
Monkeylada from EatingWell.com
If you like piña coladas, try this lower-calorie version using ripe bananas blended with fresh pineapple and coconut milk. Serve it in festive tropical-drink glasses. 4 servings.
2 very ripe bananas
1 cup diced fresh pineapple, plus 4 wedges for garnish
1 cup pineapple juice
1/2 cup “lite” coconut milk, (see Tip)
3 cups ice cubes
6 ounces (3/4 cup) light rum
Puree bananas, diced pineapple, pineapple juice, coconut milk and ice in a blender. Stir in rum. Divide among 4 glasses. Garnish with pineapple wedges.
Tip: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.
Tomato-Jalapeño Bloody Mary from EatingWell.com
Make this garden-fresh Bloody Mary when summer tomatoes and peppers are at their peak.
3 large ripe tomatoes, cut into wedges
1/4 cup lemon juice
2 jalapeños, stemmed and seeded
2-3 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon celery salt
1/2 teaspoon freshly ground pepper
6 ounces (3/4 cup) vodka
4 caperberries, (see Shopping Tip) or large green olives for garnish
4 pickled dilly beans, for garnish
Puree tomatoes in a blender with lemon juice, jalapeños, horseradish to taste, Worcestershire, sugar, celery salt and pepper, scraping down the sides as necessary. Stir in vodka. Refrigerate until chilled, about 2 hours. Divide among 4 ice-filled glasses. Spear caperberries (or olives) and dilly beans on toothpicks to garnish the drinks.