Celebrate the First Weekend of August with Tasty Cocktails from Martha Stewart!
While Martha Stewart isn’t perhaps the first person you would think about for cocktails, she does have some great ones on her website. The great part is they are pretty much presented in video format so it’s easy to use mobile or tablet to learn how to mix up one of these interesting cocktails.
All the recipes here come from Martha Stewart and/or her staff.
A sour cherry mojito with VODKA. Now this sounds like it’s against the bible of drink-making since mojitos are made with rum. If you want rum (and I typically do, I would use a great white rum for this!)
1 1/4 cups sugar
2/3 cup fresh lemon juice (from about 3 lemons)
3 pounds frozen pitted sour cherries, partially thawed with juices
1 cup fresh basil leaves, plus more for serving
2 to 3 cups vodka
6 cups sparkling water
Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar is dissolved, 3 minutes. Remove from heat; let cool 15 minutes. Syrup can be refrigerated for up to 1 month.
Combine lemon juice, fruit, and basil in a bowl. Add syrup; mash lightly to release juices. Refrigerate at least 1 day and up to 4 days.
Combine fruit mixture and vodka in a pitcher or punch bowl; ladle about 1/3 cup into each glass. Fill with ice. Top with sparkling water, garnish with more basil, and serve.
Refreshing Stone Fruit and White Wine Sangria Recipe for Summer
Sangria that isn’t sweet is in my book of must haves! Try this one because it’s perfectly suited for sipping, meal accompaniment or beach time!
6 cups assorted fruits (such as mango, pineapple, cantaloupe, and apricot), sliced or cut into chunks
1/4 cup thinly sliced peeled fresh ginger
1 to 1 1/2 cups fresh basil or mint leaves
1/2 cup orange liqueur, such as Cointreau
1 bottle crisp white wine, such as Sauvignon Blanc or Pinot Grigio
3 tablespoons fresh lemon juice (from 1 lemon)
In a large bowl or pitcher, combine fruit, ginger, basil or mint, and orange liqueur. Mash gently with the back of a wooden spoon until basil is bruised and fruit releases juices. Add wine and lemon juice and stir to combine. Refrigerate 1 hour (or up to 1 day).
To serve, fill eight glasses with ice and top with sangria.
Frozen Pomegranate Margaritas — the perfect answer to a very steamy or hot summer day. Definitely something to have after being stuck in traffic on a Friday night.
5 1/4 cups pomegranate juice (such as Pom)
1 cup fresh lime juice (from 6 to 8 limes), plus more for rims
3/4 cup tequila
1/3 cup granulated sugar
5 tablespoons Cointreau or Grand Marnier
Coarse salt and turbinado sugar, for rims
Divide pomegranate juice among three ice-cube trays;
freeze until solid, at least 3 hours and up to 1 week.
Working in 2 batches, puree juice cubes, lime juice, tequila, granulated sugar, and liqueur in a blender until smooth.
Combine equal parts salt and turbinado sugar on a plate; place additional lime juice in a bowl. Dip rims of glasses in juice, then salt mixture. Spoon margaritas into glasses and serve.
All recipes are courtesy of Martha Stewart Videos and Martha Stewart
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