This is the really big holiday for the summer! This officially kicks off everything as it’s hot, humid and sunny someplace across this country (and right now it is hot and sunny here in Southern California with triple digits being felt in many areas). What’s the best way to cool off fast? How about a great cocktail since is 7/3/2015 and it’s Friday! Do you need more of a reason to mix up a cocktail? No… unless you plan on mixing up a lot of cocktails this weekend or even this evening because you are inviting friends and fam over!
Check out these great pitcher drink recipes along with single cocktail recipes for your holiday weekend. Let’s not stop there, because for those in really warm climates (like here in LA right now), there are spiked popsicles!
For the crowd:
– Deep Daly (5 gallon batch recipe)
Ingredients & Preparation:
Fill container 2/3 with ice
Add 3 liters Deep Eddy Sweet Tea Vodka
2 large bottles (with handle) Simply Lemonade
Top with club soda (typically around 1-liter)
– Southbound Greyhound (5 gallon batch recipe)
Ingredients & Preparation:
Fill container 2/3 with ice
Add 4 liters Deep Eddy Ruby Red Vodka
Fill to top with club soda
Garnish with lime wheels
For those who prefer not to share:
– Blue Betty (Makes 1 serving)
¼ oz agave nectar or simple syrup
6 blueberries (muddle)
1 basil leaf (muddle)
¼ oz fresh lemon juice
2 oz Deep Eddy Vodka
2 oz Topo Chico
Blueberry and basil leaf garnish
Combine first 4 ingredients, then muddle, shake and strain over new ice. Top with Topo Chico. Garnish with blueberry and basil leaf.
– Ruby Rouge (Makes 1 serving)
3 oz Deep Eddy Ruby Red Vodka
1 oz Campari Apertivo
3 oz Club Soda
Lime Garnish
Combine all ingredients in a glass with ice. Mix gently. Garnish with lime.
For the beer-lovers:
– Deep Eddy Lemon Shandy
Ingredients:
2 oz Deep Eddy Lemon Vodka
12 oz American Light Lager Beer
Preparation:
Combine in a Pint Glass.
For the dessert-lovers: Ruby Red Poptails
(Makes 10 ice pops)
Ingredients:
Ice pop molds (10)
10 Popsicle sticks
2 peaches (peeled and sliced)
1 handful of raspberries
2 cups grapefruit juice
5 oz. Deep Eddy Ruby Red Vodka
5 oz. Cointreau
Preparation:
In a blender, mix all ingredients.
Next, skim the froth off with a spoon and dispose.
Pour the mixture into the ice pop molds.
Place the Popsicle molds into the freezer for approximately one hour before putting the Popsicle sticks inside the mold. Freeze for 12 hours before serving.
Remove from freezer and gently remove each frozen pop from the mold.
– Red, White and Blue Shaved Ice
(Makes 1 serving)
1 1/2 oz. Deep Eddy Vodka
1 oz. PAMA Pomegranate Liqueur
1 oz. Blue Curacao
Mix and pour over shaved ice.
Want to learn more about Deep Eddie Spirits? http://www.deepeddyvodka.com/2.0/
Stevie Wilson,
LA-Story.com
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