Our Top 3 Favorite Summer Signature Cocktails!
When it’s chilly, we can’t get enough of those hot toddies and mulled wine. Now that we’re officially at the start of summer, we’re going to need something to battle these classic sunny San Diego days! We’ve gathered some of our favorite fruity and refreshing libations for you to enjoy. These easy-to-make cocktails are great for any summertime celebration and will surely impress your guests with their appetizing presentation.
NOT-YOUR-KID’S OTTER POPS
Short of hiring a bartender for your casual BBQ, the trouble with hosting and providing these fun specialty drinks is being tied to the bar to whip them up all night. These slushies are the ultimate solution. Bag these up the night before and throw them in the freezer. The next day, you’ll have these frozen fruity wonders ready and waiting for guests to relive their childhood in the best possible way. These recipes use tea, fruit juice, and vodka poured into little plastic bags and frozen until you’re ready to serve (with festive straws, of course). Give your guests a couple of flavor choices for variety, and you might even have a few left over to sip by the pool the next day!
Source: PureWow.com, Photo: Liz Andrew, Styling: Erin McDowell
To make 8 servings
RASPBERRY-LIME COOLER INGREDIENTS
3 bags raspberry tea
5 cups water, divided
4 limes, juiced
½ cup superfine sugar
⅓ cup raspberry vodka (optional)
6 lime slices
LEMONADE ICED TEA INGREDIENTS
3 bags orange pekoe tea
5 cups water, divided
3 lemons, juiced
½ cup superfine sugar
⅓ cup lemon vodka (optional)
6 lemon slices
RASPBERRY-LIME COOLER INSTRUCTIONS:
- Boil 2 cups of water. Place the raspberry tea bags in a glass liquid measuring cup and cover with the boiling water. Steep for 3 minutes, then remove and discard the tea bags. Add 1 cup of cool water.
- While the tea steeps, stir the remaining 2 cups of water with the lime juice and sugar. Add this mixture to the tea mixture and stir to combine. Chill in the refrigerator for 30 minutes. Remove, then stir in the raspberry vodka if using.
- Carefully pour the mixture into 6 tall (6-ounce) plastic bags, so each is three-quarters of the way full, then add a lime slice to each and seal. Place the bags on a tray and freeze until solid, about 1 hour. Thaw 10 to 20 minutes before serving. (Thaw less time and it will be a slush; thaw longer, and it will be a drink.)
LEMONADE ICED TEA INSTRUCTIONS:
- Boil 2 cups of water. Place the orange tea bags in a glass liquid measuring cup and cover them with boiling water. Steep for 3 minutes, then remove and discard the tea bags. Add 1 cup of cool water.
- While the tea steeps, stir the remaining 2 cups of water with the lemon juice and sugar. Add the lemon mixture to the tea mixture and stir to combine. Chill in the refrigerator for 30 minutes. Remove, then stir in the lemon vodka if using.
- Carefully pour the chilled mixture into 6 tall (6-ounce) plastic bags, so each is three-quarters of the way full, then add a lemon slice to each and seal. Place the bags on a tray and freeze until solid, about 1 hour. Thaw 10 to 20 minutes before serving. (Thaw less time and it will be a slush; thaw longer, and it will be a drink.)
APEROL SPRITZ SLUSHIES
Remember the wave of Rose Wine slushies that were all the rage a few years ago? With how popular Aperol Spritzes are right now, we figured, why not hop on that frozen slush wagon? Enter the frozen Aperol spritz, a trendy new take on the classic cocktail, courtesy of Plated. It’s one part boozy, two parts refreshing, and 100 percent our new favorite summer drink. This alternative stars bubbly prosecco and Aperol for the perfect summer sipper with fresh lemon and orange juices.
Courtesy of Plated.com
To make 1 serving
INGREDIENTS
2 oranges
2 lemons
3 ounces prosecco
1 ounce Aperol
1 cup granulated sugar
8 to 10 ounces ice
INSTRUCTIONS
- Halve the oranges and lemons; cut half of 1 orange into slices for serving. In a large bowl, stir together the prosecco, Aperol, juice of the lemons, and juice of the remaining oranges.
- In a small pot, combine the granulated sugar with 1 cup water. Bring to a simmer over medium heat and cook until syrup is translucent (about 3 minutes.) Remove from heat and set your simple syrup aside to cool.
- In a blender or food processor, combine the prosecco-Aperol mixture, ice, and 1 ounce of simple syrup (or less, if desired). Save the remaining simple syrup for your next happy hour. Pulse until ice is slushy and the mixture is fully combined. Pour into glasses and garnish with orange slices.
WHITE PEACH SANGRIA
We’re always up for mixing up a bulk batch of a liquid party starter. Our favorite way to quench a group’s summer thirst? This sweet and refreshing sangria.
(Bonus: This concoction is totally white-jeans-friendly, so your Labor Day party-goers will be worry-free!)
Source: PureWow.com, Photo: True Photography
To Make 6 to 8 servings
INGREDIENTS
3 peaches, thinly sliced
1½ pints raspberries
1 lemon, zested and juiced
¼ cup peach juice
½ cup orange-flavored liqueur (such as Cointreau)
1½ bottles white wine (such as dry Riesling), chilled
INSTRUCTIONS
- On a baking sheet, spread the peaches and raspberries in an even layer. Place the sheet in the freezer for at least 45 minutes or until the fruit is frozen solid.
- Place the frozen fruit in a large pitcher. Add the lemon zest, lemon juice, peach juice, orange liqueur, and wine. Stir to combine. Pour into glasses and serve.
- Pro-Tip! Start with frozen peaches and raspberries to cut back on assembly time. Instead of becoming diluted by ice cubes, the sangria will get more flavorful as it chills, thanks to that frozen fruit.
What are your favorite summer cocktails?
We’re always looking for more inspiration, so leave us a comment with your recipe, and we could feature your signature drink on our next seasonal cocktail blog!
