There’s definitely a “countdown to fall” feeling in the air, but it’s still summer. And that means access to delicious, ripe fruit. What to do with said fruit? Surprise, surprise … I am going to say: Put it in a cocktail! I grew up with an apricot tree outside my bedroom window, so this particular summer fruit is special to me.
Apricot-Whiskey Smash ~ One of the best ways to use fresh stone fruit in a cocktail is to smash it with some liquor. A little Cointreau and rich simple syrup perk up the apricot flavor, while rye provides the boozy goodness.
Apricot Mojito With Lemon Balm ~ Another good way to have fun with fruit is the Mojito. Lemon balm is an intriguing herb choice that adds another new element to this old favorite.
Peach-Apricot Lillet Fizz ~ Juice those sweet little fruits and let Lillet add some delicate flair to your drink. Garnish with cardamom sugar for a multi-layered cocktail.
It’s That Thyme ~ The bourbon-and-fruit smash gets a gourmet upgrade with thyme, quince paste and a few dashes of orange bitters.
Apricot and Mint Cocktail ~ A nice floral gin and mint accent the fresh flavor of apricots in this backyard sipper.
Though the summer heat is not as intense here as it was just a few weeks ago, I still require cooling cocktails, dammit! Cucumbers are delicious and also [cool as a cucumber joke]. Here are some delightful summer drinks made with cucumbers!
Cucumber Basil Gimlet ~ Delicate and sweet (but not too sweet), this little number is just right for muggy summer nights.
Cucumber Lemon Drop ~ Refreshing and light, this twist on a “girly drink” is something everyone can agree on.
Watermelon-Cucumber Refresher ~ When watermelon and cucumber join forces to cool you down, they’re an unstoppably delicious duo.
Cucumber Mint Tequila Cooler ~ Mint and Cilantro give an herbal boost to cucumber, with a little help from agave and tequila.
Green Machine ~ Honeydew adds a sweet touch to this tequila and cucumber drink.
My basil plants are going nuts, and a person can only make so much pesto. So it’s time for more basil cocktails. Basil is a cocktail-friendly herb, so grab a glass and a handful of basil already!
Cucumber Basil Gimlet ~ This delicate and pleasant gin cocktail is perfect for combating the hot-weather blues.
Basil Julep ~ While we’re basil-ing up the classics, this basil-ified take on the Mint Julep sounds just right for summer.
Basil Lime Cooler ~ A vodka highball with an herbal twist is a great sipper for barbecues and leisurely afternoons by the pool.
Chasing Basil Cocktail ~ Watermelon, cucumber, elderflower liqueur and gin! Need I say more? Get on it.
Basil Beerade ~ It’s like lemonade, only with basil and beer. Sounds good to me.
Summertime is fruit time. Take advantage of that juicy, sweet summer fruit by smashing it up in a cocktail! Aside from being delicious, it’s a great way to use up fruit that’s a little on the mushy side.
Plum Smash ~ Plum and thyme is a refreshing combination that only gets better when bourbon is involved.
Balsamic Strawberry Smash ~ Balsamic vinegar gives a new dimension to the ordinary strawberry in this fun cocktail.
Fontana Pisco Smash ~ Pisco, red grapes and Reisling = three times the grapes, for three times the fun.
Tequila Peach Smash ~ How can you not want to drink a boozy peach? Answer me that! Sub in another liquor if tequila is not your thing.
Blueberry Smash ~ Blueberry, vodka and St Germain are a match made in heaven.
I got together with Savvy Housekeeping, and that’s exactly what we did. And it’s delicious … just not in the way that we expected. We thought it would just add a smoky flavor to our drink. But grilling did so much more.
Putting the plum on the grill for a bit deepened the plum’s flavor and brought out the sweetness and brightness of the fruit. We were using nice plums that were a little on the tart side, and the grilling brought out the natural sugars and helped the plum blend better with the other flavors in the cocktail.
So grilling is a nice way to improve slightly tart fruit (and let’s face it, supermarket stone fruits are usually too tart). Have some fruit that is a little disappointing? Get that grill out! It’ll make a great cocktail.
Honey Barbecue Plum Cocktail
1 1/2 ounces bourbon
3/4 ounce honey liqueur (you can make your own)
1/2 ounce agave nectar (sub simple syrup if needed)
1/4 ounce fresh lemon juice
2 dashes Peychaud’s bitters
Cut the plum in half and remove the pit.Grill the plum on medium-high heat for about 5 minutes, or until it begins to caramelize and you see grill marks. Turn over and let it cook on the other side for another 2-3 minutes, until the plum is soft. Remove from the grill.
In a cocktail shaker, combine all the ingredients except the bitters. Muddle the plum thoroughly. Fill the cocktail shaker with ice. Put on the lid and shake for at least a solid minute, or until ice starts to form on the outside of the container. This is especially important if the plum is still hot. You don’t want a warm cocktail.
Strain the drink into a glass. Add a drop or two of Peychaud’s bitters.
Photo by Savvy Housekeeping
Has choosing between a cocktail or a popsicle been tearing you apart? If so, the answer to this totally-real summertime dilemma is a frozen cocktail pop! They’re easy to make and will satisfy your desire for something boozy and super cold. I’m nothing if not a problem-solver.
Costa Rican Watermelon Mojito Popsicles ~ Watermelon Mojito in frozen form? Case closed!
Campari Cantaloupe Popsicles ~ The bitter aperitif Campari pairs well with sweet cantaloupe for a very grown up frozen treat.
Bellini Popsicles With Edible Flowers ~ A fruity champagne cocktail in a popsicle looks gets even more delightful with the addition of flowers.
Strawberry Peach Vodka Collins Popsicles ~ It’s as if all summer desires were frozen into one delicious popsicle.
Check out even more boozy popsicle recipes
While the recipe is very flexible and the only right way to make one is the way that tastes good to you … there is a wrong way. A lot of recipes say “lemonade” or “sparkling lemonade” because they are English recipes that assume a less-sweet, effervescent lemonade that’s different than what we have here in the States.
American lemonade is not carbonated, and American sparkling lemonade is actually much sweeter and less bubbly than the kind they have overseas. A lot of people therefore make it with 7Up or ginger ale. Go for it, if that’s your thing. But I’ve found 50/50 combo of lemonade (that is, the kind made with just sugar, water and lemons) and club soda makes a refreshing Pimm’s Cup.
This is how I like my Pimm’s Cup. You can adjust by adding more/less club soda/lemonade and garnish with whatever sounds good to you. Traditional choices include: cucumber, strawberries, orange slices, lemon slices, mint leaves and borage flowers. The strawberry/cucumber/mint combination is my absolute favorite garnish for this drink both for the flavor it adds to the cocktail and for the refreshing snacking possibilities.
2 ounces Pimm’s No. 1 Cup (If you can’t find it, make your own Pimm’s!)
3 ounces lemonade
3 ounces club soda
Strawberry and cucumber slices, sprig of mint
Add strawberry slices to a Collins glass filled with ice, then pour the Pimm’s, lemonade and club soda in to taste. Add cucumber and mint for additional garnish.
Cider isn’t just something you drink in the fall! It can also be a lovely cocktail ingredient that gives a little zip to your sip (I am totally joking with that phrasing although the sentiment is accurate). Here are some crisp and bright cider cocktails perfect for any time of year.
The Sideshow Cocktail ~ Mixing cider with gin gives a summery twist to the cider cocktail. Add in a little herbacious Benedictine and bitters and you have a winner.
Cider Rum Punch ~ Thyme simple syrup adds a fresh flavor to this punch that makes it a fun choice for summer.
Apple Cider Sangria ~ Few things are more summery than Sangria. Have fun with the choice of fruit and make it for a backyard barbecue.
Maple Cider Cherry Whiskey ~ Grab some cherries from one of the summer roadside stands and get to making this cider and whiskey cocktail!
Hard Cider Ginger Shandy ~ Ginger beer and hard cider are a refreshing take on a shandy that will go great with a sunny day.
The weather just keeps heating up, so this is the perfect time to turn our cocktail attentions toward the light and refreshing French aperitif Lillet Rosé. It’s nice on its own or perhaps with a grapefruit slice, but it’s also a good team player. Here are some fun recipes for using this herbaceous ingredient:
Cardamom Blush ~ Cardamom-infused Lillet Rosé turns a simple gin cocktail into so much more.
Lillet Rose Spring Cocktail ~ This one also pairs gin with the aperitif, along with the addition of grapefruit and edible flowers for delightful effect.
La Coquette ~ Fresh strawberries and Aperol bring out the complexities of Lillet Rosé for a bright Spring cocktail.
Sparkling Grapefruit Sangria ~ It’s sangria weather! Citrus and bubbles go well together.
Lillet Rose Cooler ~ Lemongrass, grapefruit and sparkling wine collaborate with Lillet Rose to make any heat wave bearable.