“Spritzes are perfect for summer because they’re light, refreshing, and low in alcohol. On a sunny afternoon, a spritz just feels right,” Marcia Simmons, co-author of DIY Cocktails, told The Feast. “What I like most about making spritzes is that soda water and Prosecco pair well with almost anything, so it’s very hard to make a bad spritz. With only two or three ingredients, it’s easy to adjust them to your tastes or try new ingredients.”
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.
Summer has announced itself very loudly around these parts. While I’m not into the heat, I am into summer cocktails. My cucumber plant is already producing. Time for a cucumber cocktail!
Gin Cucumber Basil Smash
Created by Hendrick’s National Brand Ambassador, Jim Ryan
1 1/2 ounces gin
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
One small bunch of basil (3-5 leaves)
3-5 cucumber wheels
In a mixing glass, muddle basil, cucumber and simple syrup. Add gin, lemon juice and ice. Shake well and fine strain into an iced double rocks glass. Garnish with a bunch of basil and a cucumber wheel.
Hendrick’s Gin sent me this delicious recipe. I don’t share brand recipes often … but when I do, it’s because I like them!
I wasn’t provided with any product or compensation for posting
Four Roses Bourbon is in the middle of an expansion that will eventually double production. A tour of the still-growing distillery shows a company keeping up with increased demand for bourbon while holding on to the craftsmanship that created the demand in the first place.
This homemade raspberry liqueur is perfect for adding to Champagne! The combination of wine and brandy makes for a complex complement to the raspberries. Use your DIY raspberry liqueur the way you would Chambord raspberry liqueur. Or come up with new recipes. (Psst: It’s great in Sangria.)
DIY Raspberry Liqueur
12 ounces raspberries
1/2 cup brandy
2 cups dry red wine
1 vanilla bean, split and scraped
1 tablespoon zest (about one lemon)
1 cup sugar
Muddle the raspberries in a glass jar just enough to release the juice. Add wine, seal and shake the jar. In a separate jar, combine the brandy, vanilla bean and lemon zest. Steep jars separately for two days.
Strain the raspberry/wine through a fine-mesh strainer lined with cheesecloth. Set aside one cup of this strained mixture. Combine the rest of the mixture with the sugar in a saucepan and heat on medium about five to seven minutes — until it’s a syrup. Let it cool.
Strain the brandy in the same way, then combine infused brandy with the cooled raspeberry/wine syrup and the reserved cup of raspberry/wine mixture. Let the final combination rest for two days at room temperature.
The recipe I created and posted here was first published on Serious Eats in my DIY vs. Buy column.