Here’s another installment of my Memorial Day Cocktails. I am launching these early so that you can collect the ingredients and have them on hand when people come to visit or if you are heading out elsewhere. Keeping the basics for your favorite cocktails in your pantry is a smart thing to do! You are never without the fixings!
SUDDENLY SUMMER
Ingredients
1 ½ parts SVEDKA Vodka
1 part watermelon schnapps
½ part cranberry juice
½ part fresh lemon juice
½ part simple syrup
¼ part Blue Curacao
club soda
Method
Build in a rocks glass.
Add watermelon schnapps, and cranberry juice over ice,
Carefully add lemon, simple syrup, and SVEDKA Vodka to create the white layer.
Then VERY carefully layer the Blue Curacao to create the color separation, and gently top with soda.
Garnish with fresh watermelon pieces.
AMERICAN DREAM PUNCH
Ingredients
2 parts SVEDKA Vodka
½ part Orange Curacao
½ part simple syrup
1 part fresh lime juice
Dash grenadine
Method:
Combine ingredients in a pitcher and top with ice.
Garnish with blackberries and mint.
NOBLE PALOMA
Ingredients
2 oz Casa Noble Crystal Tequila
1 oz lime juice
1 oz grapefruit juice
0.5 oz agave nectar
sparkling water
grapefruit wedge
Method:
Place Casa Noble, lime juice, grapefruit juice, and agave nectar into a shaker with ice.
Shake until chilled.
Strain into glass over ice (salt or lime-and-chili powder rim optional), top with sparkling water, and swirl.
Garnish with a grapefruit wedge.
CHILL VIBES
Ingredients
2 oz Ruffino Prosecco
3 Clementine wedges
6-7 mint leaves
1 oz white rum
.75 oz lemon juice
.75 oz simple syrup
Method:
Muddle 3-4 clementine wedges with the mint.
Add in all ingredients except for the prosecco.
Shake and fine strain (double strain) into a highball with ice.
Top with prosecco and garnish with fresh mint sprigs.
GRANITA COCKTAIL
Ingredients
750 ml of grapefruit juice
750 ml (1 bottle) Kim Crawford Sauvignon Blanc
Method:
Pour juice and wine into a shallow plastic container, cover with plastic wrap and place in the freezer.
Using a fork, stir the mixture every 30 minutes, breaking up the ice until granita is frozen (about 3 hours).
Scoop into chilled coupe glasses.
Garnish with edible flowers and serve with a dessert spoon.
Love the way these cocktails look. The recipes make me want to buy one of every spirit or wine. It looks like such fun!!
Enjoy your holiday!
Stevie Wilson,
LA-Story.com
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