Cool Cocktails to Beat the Heat
Spicy, sexy and oh so cool... these cocktails are perfect for those sultry summer nights. Mixologist Ryan Maerz of NYC catering company Canard Inc shares four of his favorite and most refreshing recipes.
SUMMERTIME JALAPENO-SPICED SANGRIA
In a pitcher combine and stir:
1 bottle of white wine, such as Riesling, Albarino, Chablis, Gewurztraminer, Pinot Gris, Chardonnay, or Sauvignon Blanc
4oz tequila
¼ cup sugar
1-2 sliced jalapeño peppers
2 sliced plums
1 sliced peach
1 lemon (sliced)
1 lime (sliced)
4-5 whole cherries, pitted
3-4 cilantro twigs
Top with club soda, or for those with a sweeter tooth, try ginger ale or champagne.
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STRAWBERRY RHUBARB COBBLER
Muddled Strawberries
Muddled Lemon
Muddled Mint
Little sugar
1 oz of Maraschino Liqueur
4 ounces of Vodka
Muddle the fruit/mint and liqueur
Pour over Rhubarb Ice in a highball glass
To make the rhubarb Ice, you would juice the rhubarb raw and put into an ice cube tray.
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HIBISCUS COOLER
2 - cups boiling water
1/2 - cup dried organic hibiscus flowers
3/4 -cup organic sugar
1/4 -cup freshly squeezed organic lime juice
4 -cups chilled water
In a medium bowl, pour the boiling water over the flowers and steep for 10 minutes.
Strain the liquid into a pitcher and discard the flowers.
Stir in the sugar and lime juice, add the water, and serve the cooler over ice.
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PINEAPPLE JEWEL
2 pineapple wedges
4 count (2 oz each) of mint tea-infused Beefeater gin*
2 count (1 oz each) of elderflower syrup
Splash of grapefruit juice (to taste)
Splash of soda water
Step #1 - Make Infused Gin:
4 Green Tea Mint teabags (try Lipton Clear Green or Eden Organic Sencha Mint Green Tea)
1 750ml bottle of Beefeater Gin (light floral-juniper nose complements mint of tea)
Pour gin in a large pitcher, add tea bags and then cover the pitcher. Leave in a warm place (on the counter should work) overnight. The infused gin can then be returned to the bottle and kept for future use.
DIRECTIONS (makes 1 Pineapple Jewel):
Muddle pineapple wedges in large shaker by pressing firmly (no crushing, mashing or piercing) with a muddler. Next, add infused gin, elderflower syrup, and grapefruit juice to muddled pineapple. Shake well and pour into chilled martini glass. Top with soda water to add sparkle.
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