Cheers, it’s Friday! I’ve rounded up 3 summer cocktails to sip on this weekend. The warmer season tends to scream cocktail season for me, perhaps it’s because I love fresh, brightly-flavored cocktails where I can use farmer’s market ingredients or herbs from my herb garden (hello, overflowing mint planter). Whether you are trying out a cocktail recipe to sip solo on the patio or you are looking to shake up a few cocktails for friends on a warm summer night, these 3 recipes have you covered.
The combination of fresh summer blackberries, mint and a zing from ginger beer adds to the complex flavor of this cocktail. I love Half Baked Harvest for any food recipes, and her cocktails are equally amazing.
- 1 1/2 cups fresh or frozen blackberries
- 1 cup fresh mint leaves
- juice from 2 limes (about 1/2 cup)
- 1 1/2 cups (12 ounces) vodka
- 2 (8 ounce) cans ginger beers chilled
- 1 (750ml) bottle champagne, chilled
1. In a pitcher, muddle the blackberries, mint, and lime juice, squashing everything to release the juices. Add the vodka. Stir to combine. Chill until ready to serve.
2. Pour into champagne or wine glasses with ice. To each drink, add the ginger beer and top with the champagne. Garnish with mint. Serves 2.
2// Cucumber Mint Gimlet via Cookie and Kate
There is no gin I love more than Hendrick’s gin, this one always has a seat on my bar cart. The botanical notes from the cucumber and rose infusions from the gin, in addition to the muddled mint and cucumber, makes this the quintessential definition of a refreshing summer cocktail.
- 10 mint leaves
- 1 ½ teaspoons light agave nectar or simple syrup
- 1 lime, juiced
- 1 ½ ounces gin, preferably Hendrick’s
- In a cocktail shaker, muddle the cucumber, mint and agave nectar until the cucumber offers no more resistance.
- Fill the shaker with ice, then pour in the lime juice and gin. Put the lid on your shaker and shake until the cocktail is thoroughly chilled, about 20 seconds.
- Strain the mixture into a martini glass. Garnish with a tiny sprig of mint, if you’d like.
This recipe tastes bright but also is a tad indulgent. I’m an avid margarita drinker, so this recipe shook up my normal marg repertoire by introducing some coconut cream. Disclaimer: this coconut margarita might transport you to a tropical state of mind.
- Kosher salt, grated lime zest and sugar for rimming glass
- 2 lime wedges
- 2 oz. (60 ml) coconut cream or cream of coconut
- 1 1/2 oz (45 ml) blanco tequila
- 1 oz. (30 ml) fresh lime juice
- 1/2 oz. (15 ml) Cointreau
- 1/4 oz. (7 ml) simple syrup
1. On a small plate, combine equal parts salt, lime zest and sugar and spread in an even layer. Gently rub 1 of the lime wedges around the rim of a rocks glass. Holding the base of the glass, dip the rim into the salt mixture. Place in the refrigerator until ready to use.
2. Just before serving, fill the glass with ice. In a cocktail shaker filled with ice, combine the coconut cream, tequila, lime juice, Cointreau and simple syrup. Cover, shake vigorously and strain into the ice-filled glass. Garnish with the remaining lime wedge. Serves 1.
Bottom’s up! Have a fantastic weekend + enjoy your summer cocktails!