As the warm breeze of summer rolls by and the sunsets get longer, it’s time to embrace the spirit of the season with a refreshing twist. Welcome to “Cocktails at Home: Summer 2024 Edition,” where we invite you on a mixology journey from the comfort of your own home. Whether you’re a seasoned cocktail enthusiast or a curious novice, join us as we explore the art of crafting delightful drinks that will make your summer sizzle:
Lillet Rosé Spritz
Ingredients:
-
3 parts of Lillet Rosé
-
3 parts of Soda Water
-
Recommended garnish: slice of grapefruit and / or orange
Method: Build Lillet Rosé and soda water over ice, and strain into a white wine glass filled with ice. Garnish with either a slice of grapefruit and/or orange.
Ingredients:
- 1.5 oz Grey Goose Vodka
- 0.75 oz Lychee Cordial (Giffard)
- 0.75 oz Sherry Wine (Lustau Papirusa)
- Glassware: Martini
- Garnish: 1 lychee
- 2 oz. American Harvest Organic Vodka
- 1/4 oz. Agave Nectar
- 4 Fresh Mint Leaves
- 4 Blackberries
- 4 Raspberries
- Ginger Beer
Ingredients:
- 2 oz. Dos Hombres Mezcal
- .5 oz. Lime Juice
- Fever-Tree Sparkling Sicilian Lemonade
Method:
Pour mezcal in a highball glass filled with ice & add lime juice. Stir briefly to combine & top with Fever-Tree Sparkling Sicilian. Garnish with a lemon wedge or wheel.
- 2 oz. Casa Del Sol Blanco
- 1 oz. Fresh Lime Juice
- 1/2 oz. Agave
- jalapeno or firewater bitters
Mango Margarita
- Created by Chinola
- 1 oz Chinola Mango Liqueur
- 2 oz Tequila or Mezcal
- 1 oz Lime Juice
- 0.5 oz Agave
- 2 Dashes Spicy Bitters (to make it spicy)
Method: Rim glass with salt (optional). Shake ingredients with ice and strain over fresh ice. Garnish with lime wheel and pour into Rocks glass.
Frozen Espresso Martini
Ingredients:
- 225 ml/7.6oz strong brewed coffee or espresso
- 60ml/2oz Mr Black Cold Brew Coffee Liqueur
- 30ml/1oz Vodka
- ½ tsp Vanilla
- Coffee Beans for Garnish
Method:
Pour room temperature espresso into your ice tray, leave for 6-8 hours or till frozen. Add espresso ice to your blender jar along with Mr Black, vodka and vanilla, blend till smooth (about 1 min). To serve, divide into 2 chilled coupes and garnish with 3 coffee beans each.
Chef Katie Button’s Sangria Rosada
From José Andrés protégé, cookbook author, TV host, and Co-Founder of the Cúrate, Katie Button has created the perfect summer sangria for entertaining.
Ingredients:
- Peel of 1/2 a grapefruit
- 1 cup fresh red grapefruit juice (juice from about 2 grapefruits)
- 1 each star anise pod
- 2″ segment fresh ginger, peeled and minced
- 2 large sprigs fresh tarragon
- 1/4 cup sugar
- 1 Bottle of rose wine
- Fruit and herbs to garnish like kiwi, mango, raspberries, and fresh tarragon
Method:
In a small pot on the stove combine all the ingredients except the wine. Bring to a simmer over medium high heat. Once the sugar is dissolved, turn off the heat and cover tightly, let sit for 20 minutes. Strain the syrup into a container and place in the fridge uncovered until cool. In a serving pitcher combine 1 bottle of chilled wine with the base syrup (approximately 1 cup). Mix well. Fill each glass with ice and 5 oz of sangria and garnish with fruit like mango, kiwi, raspberry, grapefruit wheels and a small sprig of tarragon. Or if only making one cup instead of the entire bottle, add 1.5 ounces of syrup per glass. Finish with ice and fresh fruit and enjoy. Makes 6 servings/ Active Time: 30 minutes/ Total Time: 30 minutes
