I’m officially in summer mode! It’s almost June and that means Memorial Day Weekend is upon us. You know how much I love a good cocktail when I’m grilling! Since I spend a lot of my time out in the Hamptons during the summer, I love making the most out of the local fruits in the area. There are a couple of mocktails and cocktails that I keep in my back pocket when I know I have friends coming over. Three of my favorites include the Cold Brew Hibiscus Tea, Watermelon Margaritas, and White Wine Sangria.
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Fresh Watermelon Margaritas
Servings: 2 people
Ingredients
Mint Simple Syrup
- 1 cup sugar
- 1 cup water
- 1/2 cup freshly chopped mint leaves
Fresh Watermelon Margaritas
- 1/2 small ripe watermelon
- 4 tablespoons fresh lime juice
- 2 ounces premium silver tequila, my favorite is Maestro Dobel Diamante
- 1 ounce mint simple syrup (optional)
- 2 sea salt for rim garnish (optional)
- 2 lime wedges for garnish (optional)
Instructions
Mint Simple Syrup
- Combine sugar, water and mint leaves in a small saucepan and bring to a boil. Reduce to simmer and stir until sugar dissolves, about a minute or two. Remove from heat and let cool.
- Strain syrup and discard mint leaves. Pour into a jar or squeeze bottle.
- May be stored in your refrigerator for up to a month.
Fresh Watermelon Margaritas
- Cut your watermelon into cubes and place into blender or vitamix. Puree until smooth. This should yield about 1-2 cups of juice. You may choose to strain the juice if you're using a standard blender, but that's optional.
- For the margaritas, you simply add ice to your cocktail shaker and combine the liquid ingredients. Shake with vigor and taste a sample before you pour into glasses to see if you would like to adjust any ingredients.
- Rim your glasses with salt if you'd like, add ice to each and pour your margaritas. Top with a lime wedge and serve!
Just in case you needed a non-alcoholic cocktail option, iced hibiscus tea is always a hit!
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Cold Brew Hibiscus Tea
Servings: 4 people
Ingredients
- 1 cup dried hibiscus flowers
- 2 cinnamon sticks
- 2 tablespoons freshly grated ginger
- 6 cups cold water
- 2 mint simple syrup (optional)
- 2 mint leaves for garnish (optional)
Instructions
- In a large bale jar or pitcher, combine the hibiscus, cinnamon sticks, ginger and cold water. Refrigerate and let steep for a minimum of 2 hours, and up to 12.
- Strain the tea and pour over ice. Add simple syrup to taste and stir. Top with mint leaves and enjoy!
- Brewed tea may be stored in your refrigerator for up to a week.
Now is your chance to use up all of those ripe fruits you have hanging around your kitchen.
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Flirting With Flavors White Wine Sangria
Servings: 5 glasses
Ingredients
- 1 bottle pinot grigio
- 2 shots orange liqueur
- 2 shots brandy
- 1 kiwi, peeled and sliced
- 1 pint strawberries, hulled and sliced
- 1 mango, peeled and diced
- 1 lime, thinly sliced
- 2 mint leaves for garnish
Instructions
- Pour the wine into a large pitcher or punch bowl, then add the liquor, and fruit. Let sit in refrigerator to chill for several hours. Just before serving, add the mint leaves, stir, and serve cold over ice.
Happy sipping! If you master these cocktail and mocktail recipes, you’ll be hosting parties like a pro in no time. Please share your favorite drinks below!
