Punch Recipes, Mojitos, and More!

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Turn a classic negroni in to an adult-friendly slushy, marry fresh brewed tea and Tequila, or showcase seasonal strawberries in more than just a shortcake. Below you will find a variety of boozy recipes to keep summer going until fall truly hits! First up: punch recipes!
Manzanilla Punch
Manzanilla Punch
1 bottle Partida Blanco
33 oz chamomile tea 
4 oz ​​pomegranate juice
4 oz lemon juice
12 oz honey syrup
 
Assemble all ingredients in a punch bowl. Garnish with lemon wheels and mint, add large ice cubes to dilute.
​​G’Intastic Garden Punch
G'Intastic Garden Punch
15 quartered strawberries
6 basil leaves
​juice of ​6 limes
1 ½ cup Agave Nectar or Simple Syrup
3 cup G’vine Gin
2 cup White Grape juice
 
Muddle the first four ingredients in a punch bowl. Add G’vine, the White Grape juice and ice. Stir and serve in a special cocktail glass or tall glass. Garnish with ​a slice of​ strawberry.
 
Fragola In The Big Apple
Fragola In The Big Apple
1 750 mL bottle Amaro Lucano
12 oz Fresh Pressed Lemon Juice
12 oz Fresh Strawberry Puree (or use strawberry jam)
 
Add all ingredients to a pitcher filled with ice. Stir and top with Sparkling Wine Style Cider (Cliffton Dry suggested).
 
Negroni Slushy  
Frozen Negroni
4 1/2 oz G’Vine gin
2 1/2 oz Campari
2 1/2 oz La Quintinye Vermouth Royal Rouge
3 cups ice
orange slices for garnish
Combine gin, Campari and sweet vermouth in airtight container. Place in freezer and freeze for at least 8 hours and up to 3 days. When ready to serve, add chilled alcohol and ice to blender. Blend on high speed until uniform and smooth. Garnish with orange slice and serve immediately.
​​Diplomático Mojito
Diplomatico Mojito
1 750mL bottle Rum Diplomático Reserva Exclusiva
1 1/2 c. Simple Syrup
1 1/2 c.  freshly squeezed lime juice
10 – 12 Fresh mint sprigs
Club soda
Ice
​​

In a large pitcher add Diplomático Reserva Exclusiva, mint sprigs, lime juice and simple syrup. Stir all ingredients well, add ice and top with club soda.

 
Usquaebach Highlands Dash 
​​Created by Warren Bobrow
Highlands-Dash2
1 750mL bottle of Usquaebach Reserve
3 cups freshly squeezed lemon juice
3 cups sparkling water
1 1/2 cups honey simple syrup
5 Dash of grapefruit bitters
A few pinches of orange-zested sea salt (sub with regular sea salt as needed)
Orange wheels for garnish


In a large pitcher, add all ingredients except for sparkling water. Add ice, stir and top with sparkling water and sea salt. Garnish with orange wheels.

Raspberry Summer Shandy
Raspberry Summer Shandy
4 oz. fresh squeezed lemon juice
2 oz. simple syrup (3 for a sweeter cocktail)
Sapporo Premium Beer  
raspberry ice cubes*
Add raspberry ice cubes, lemon juice and simple syrup to pint glass or beer mug, top with Sapporo and gently stir with a bar spoon. 
 
*Add 1 cup of water and 1 cup of fresh raspberries to a pot of water and bring to a boil. Once water begins to boil, turn heat to a simmer and let steep 15-20 minutes or until raspberries begin to lose their color. Strain the raspberries and fill ice cube tray with flavored water and freeze until solid. ​
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