Simple Summer Cocktails

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Cocktails add that zing to the summer season. With the making of those restaurant-fancy cocktail recipes becoming more and more complex, we tend to look for easy recipes. Find a selection of easy-to-make cocktail recipes in this article. Try the following simple summer cocktails.

Barbados Punchsummer cocktails

Ingredients:

  • Mount Gay Rum – 150 ml
  • Sparkling apple juice – 600 ml
  • Mint leaves – 15 (torn)
  • Lime – 1 no. (sliced into 8 parts)
  • Mint sprigs – a few
  • Granny Smith apple – 1no. (sliced into 8 parts)

Method:

  1. Mix together all the above given ingredients in a big jug, add ice cubes.
  2. Pour into tall glasses and garnish with mint sprigs.

Tequila Gimlet

Ingredients:

  • Don Julio Reposado tequila – 50 ml
  • Lime juice – 10 ml
  • Lime cordial – 10 ml

Method:

  1. Fill a tall glass with ice cubes till its half.
  2. Mix together the above given ingredients and strain into the glass and serve.

Carpe Diem

Ingredients:

  • Strawberries – 10 (hulled and halved)
  • Vanilla sugar – 2 tbsp
  • Clear apple juice – 90 ml
  • Lime juice – 30 ml
  • Martin Miller’s gin – 150 ml
  • Basil leaves – 8 (torn) and a few whole
  • Cucumber slices – a few
  • Sparkling wine – a little as per taste (chilled)

Method:

  1. Put the strawberries in a blender, add sugar and the juices and blend so that it is smooth.
  2. Add ice in a bowl and put this mixture into it, add the basil leaves and gin.
  3. Stir well and pour into a cocktail glass.
  4. Top with sparkling wine and garnish with a basil leaf and a cucumber slice.

Earl’s Punch

Ingredients:

  • Earl Grey tea – 500 ml (slightly sweetened)
  • Lemon juice – 100 ml
  • Martell VS Cognac – 100 ml
  • Lemon twists and Jasmine blossoms – a few

Method:

  1. Mix together all the ingredients (except the lemon twists and jasmine blossoms).
  2. Pour into teacups and garnish with lemon twists and jasmine blossoms.

Cherry Caipirissima

Ingredients:

  • Simple syrup – ¾ ounce
  • Lime – Half (cut into quarters)
  • Cherries – 3 (hulled and halved)
  • White rum – 2 ounces

Method:

  1. In a bowl, mix well the simple syrup, lime quarters and cherries with a wooden spoon.
  2. Pour in the rum and a few ice cubes.
  3. Shake well and transfer to cocktail glasses.

Italia Libera

Ingredients:

  • White rum – 1 ounce
  • Amaro – ¼ ounce
  • Simple syrup – ¾ ounce
  • Lime wedge – 1
  • Setlzer – chilled

Method:

  1. Mix together in a shaker, the rum, the simple syrup and the lemon juice.
  2. Now add some ice cubes and shake together well.
  3. Strain into a tall glass with some ice cubes in it.
  4. Add the seltzer as a topping and garnish with lime wedge.

Spellbinder

Ingredients:

  • Gin – 2 ounces
  • Strega – ¼ ounce
  • Dry vermouth – half an ounce
  • Lemon peel strip – 1
  • Cucumber – 1 long strip

Method:

  1. In a cocktail shaker, mix the vermouth, gin and strega.
  2. Add ice and mix together vigorously.
  3. Strain into a chilled glass, garnish with cucumber and lemon strips, and serve.

Absinthe Frappe

Ingredients:

  • Absinthe – one and a half ounce
  • Heavy cream – 1 ounce
  • Lime juice – ¾ ounce
  • Simple syrup – ¾ ounce

Method:

  1. In a cocktail shaker, put together all the ingredients and shake vigorously for about 25 seconds.
  2. Take a tall glass, pour the mixture, add a straw and serve.

Guadalajara Sour

Ingredients

  • Blanco Tequila – 1 ¾ ounces
  • Chilled rose – ¾ ounce
  • Lemon juice – ¾ ounce
  • Simple syrup – ¾ ounce

Method:

  1. Fill in the lemon juice, tequila and the simple syrup into a cocktail shaker, add ice cubes and shake hard.
  2. Take a chilled rock glass, add a few ice cubes, and strain the mixture from the shaker into it.
  3. Now, gently pour the rose on it and serve.

Raspberry cordial

Ingredients:

  • Raspberries – 500 g
  • Caster sugar – 500 g
  • Red wine vinegar – 3 spoonfuls

Method:

  1. In a pan, put the sugar, vinegar and raspberries. Heat the pan in sim, mash until smooth and syrupy.
  2. Filter through a sieve by rubbing the mixture on it.
  3. Put the filtrate from the sieve into a pan, add 300 ml water and then filter again. Put together the pulp and the liquid.
  4. Stir and boil for a min.
  5. Cool and serve in glasses.

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