One of the best parts of summer vacation is the afternoon cocktail. Earlier this week, I was visiting one of my oldest and dearest friends in Seattle. On the last day of my trip, we enjoyed an amazing seafood lunch on the waterfront where I indulged in my first can of Sofia Blanc de Blancs. Coppolla had me at the super cute pink frilly can and mini straw, but as it turns out the drink was quite good and super refreshing on a warm, sunny day. It also got me to thinking about some of the summer cocktail recipes that I’ve been meaning to try this season. Last year, I discovered I liked bourbon – not a big old straight glass mind you – but enough that I would certainly try it in a few of my cocktails.
This list is compiled based on the personal preferences of our household, but you’ve been warned – if you serve my husband more than three whiskey sours he is staying at your house.
This one is for the serious aficionado as it is a bit more involved than your average recipe with the added steps of making your own maraschino cherries AND sweet and sour mix. I found it on a great site for the wanna be lady bartender – This Girl Walks into a Bar.
- 1.5 ounces bourbon whiskey
- 3 ounces homemade sweet & sour mix (below)
- 1 or more homemade maraschino cherries (recipe here)
Homemade Sweet & Sour Mix
- 1 cup lemon & lime juice
- 1 cup sugar
- 3/4 cup water
Mix and enjoy.
This one is right up my alley.
- 2 cups fresh or frozen sour cherries
- 1 strip orange zest
- 500 ml Bourbon
Combine ingredients in a clean one-liter jar with a lid. Store in the refrigerator and shake daily for 4 days until infused, then strain and discard solids.
- 1/3 cup fresh mint leaves, plus sprigs for garnish
- 2 teaspoons sugar
- 1 1/2 cups store-bought peach juice
- 1 can (12 ounces) club soda
- 1/2 cup bourbon
- Crushed ice, for serving
In a medium bowl or pitcher, combine mint and sugar. With a wooden spoon, mash leaves until bruised. Stir in peach juice, club soda, and bourbon. Serve over crushed ice; garnish with more mint.
- 16 ounces limoncello (lemon-flavored liqueur)
- 12 ounces gin
- 8 ounces fresh lemon juice
- 24 paper–thin lemon slices
- 16 ounces chilled club soda
- 8 mint sprigs
In a pitcher, combine the limoncello, gin and lemon juice. Cover and refrigerate until chilled, at least 2 hours. Press 3 thin lemon slices against the inside of each of 8 collins glasses. Add ice to the glasses. Stir the limoncello mixture and pour it into the glasses. Stir 2 ounces of club soda into each drink and garnish with a mint sprig.