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!
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
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
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).
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.
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
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
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
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.