Volcano Bowl Cocktail from Kitchen Riffs
Setting things on fire is a sure way to make sure your party is memorable. These flaming punches are fun to look at as well as fun to drink. The recipes may be elaborate, but they’re also damn impressive. Oh, and be safe and blah blah blah I am not liable for anything you do blah blah. Now on to the fun recipes for setting your booze on fire!
Flaming Skull Punch ~ The classic tiki combination of fruit, spice gets a boost from amaro, an ingredient not usually found in tiki drinks. (Fire and tiki are BFFs, however.)
Flaming Brandy Punch ~ Brandy, wine, citrus and spices just taste better after they’ve been set on fire.
Volcano Bowl ~ This three-rum tiki punch with grapefruit and maple syrup comes from Beachbum Berry so you know it has to be good.
Black Barrel Rum Punch ~ Drink like a pirate! In this case, pirates added maraschino liqueur, citrus and tea to their rum and then torched it. Sounds right to me!
Roasted Shishito Pepper Margarita from the Kitchn
The unifying theme of this post is that these cocktails are made with peppers. A little spice is nice in the summer. However! There is a sub-theme of “things I have a lot of in my garden.” Shiso, shishito peppers, Meyer lemons, cucumbers, Thai bird chiles — all good things I have a lot of. Time to make cocktails with them!
Spicy Shiso Smash ~ Shiso is a great herb! I’ve been looking for ways to use it more, and this Mojito-style cocktail with cucumber and Thai bird chiles sounds right up my alley.
Lemon Chile Marmalade Cocktail ~ Meyer lemons with a little bit of spice are a great complement to gin in this simple cocktail. (Well, making the marmalade takes a tiny bit of effort … but not much. And then you have marmalade!)
High Five ~ Watermelon and spice are buddies. Add in vodka, coconut water and lime … and it’s a refreshing summer drink with a kick.
Chili and Cucumber Margarita ~ Coming from a Dutch-Indonesian background means I always have sambal olek (chili paste) in the fridge. I also have tons of cucumbers, so this cocktail is happening!
Roasted Shishito Pepper Margarita ~ I’m new to shishito peppers. But I am obsessed with them! They are not spicy. They’re more like savory, thin-skinned bellpeppers. Can’t wait to try them in drinkable form.
Plum Dang It from Imbibe
The plum tree in my backyard is going crazy, so it’s plum cocktail time! One of the great things about plum in a cocktail is that you can mash it up with almost any other flavor for a quick cocktail. Here are a few plum cocktails to try.
Plum-Basil Gin Fizz ~ Basil and plum are good friends, but add a little gin and bubbles … now that’s a party.
Plum Luck ~ Allspice dram and bourbon are nice complements to the sweet, bright flavor of plums.
Plum Dang It ~ Rum, brown sugar, lime and plum combine for a simple-to-make drink that tastes as complex as a tropical drink.
Rosemary’s Plum Gin Cocktail ~ St. Germain and plums take care of the sweet, while gin and rosemary give the drink some complexity.
Honey Barbecue Plum Cocktail ~ Putting the plum on the grill for a bit deepens the plum’s flavor and brings out the sweetness and brightness of the fruit.
Paloma Popsicle from Girl versus Dough
Summer is the time for booze to be served as cold as possible. Skip the cocktail shaker and get the freezer in on the action. Turn a cocktail into a cocktail pop! Here are some ideas.
Mint Julep Popsicle ~ Sit on the porch and enjoy your Mint Julep and a popsicle at the same time.
Stout Float Popsicles ~ Chocolate stout and vanilla ice cream are a genius combination for an unusual frozen treat.
Raspberry Gin Fizz Popsicle ~ This seems like something the ice cream man should stock now.
Blueberry Cabernet Cheesecake Poptail ~ Wine and blueberry cheesecake together at last, in frozen form.
Paloma Popsicles ~ Tequila and grapefruit … next backyard barbecue, these need to be invited.
More boozy popsicle recipes
Even more spiked popsicle recipes
Spring is the perfect time for floral cocktails! Aside from adding a gorgeous fuchsia color to cocktails, hibiscus gives a floral, sweet and tart flavor. Also, hibiscus makes me think of Hawaii—always a good thing. You can use hibiscus tea, flowers soaked in rose syrup, dried flowers … there are many ways to incorporate hibiscus. You can often find it in Latin foods shops under the name jamaica.
Hibiscus Paloma ~ Add a floral touch to the classic grapefruit and tequila cocktail using the syrup from a jar of hibiscus flowers.
Hibiscus Rum Cooler ~ This pitcher cocktail combines hibiscus tea and fresh lemon juice for a tropical (and boozed up) take an Arnold Palmer.
Hibiscus Flash ~ Funky rhum agricole, which is like rum only made with cane sugar instead of molasses, is a good match for the floral sweetness of hibiscus syrup in this drink.
Especiado ~ Dried hibiscus flower and spices mixed with tequila or mezcal make for a deeply flavored punch.
Hibiscus Honey Mint Julep ~ Put a little magic in your julep by adding honey syrup and dried hibiscus flowers.