Warm weather/holiday cocktail suggestions

'Tis the summer, a time when the sun shines -- in between torrential downpours, birds making their seasonal visits flit among the trees, backyard chefs break out the grills, and PR people send out cocktail recipes featuring their clients' products.

Here is just a tiny sampling of suggestions I've received in the past few days, some aimed at the Fourth of July gatherings sure to be held, some just taking advantage of the quest for zippy, breezy warm-weather drinks. It should be obvious who sent what.


¾ ounce Familia Camarena  Silver Tequila
2½ ounces Champagne or other sparkling wine
Fresh strawberry chunks
½ ounce agave nectar

Serve in a champagne flute. Pour in the agave nectar first, followed by the tequila. Top off with sparkling wine and garnish with fresh strawberries.


1 part Hornitos Plata Tequila
¾ part blueberry syrup
½ part DeKuyper Pucker Raspberry Schnapps Imitation Liqueur
¼ part Campari
Dash of lime juice

Layer ingredients, as listed above, in shot glass. Drink and enjoy.


1 part Sailor Jerry Spiced Rum
2 dashes Tabasco sauce
¼ of a fresh lime
1 part ginger beer
Pilsner beer or favorite lager

Squeeze quarter lime into beer glass. Fill with ice, then add Tabasco, rum and ginger beer. Top with beer.


10 ounces Belvedere Vodka
15 ounces cranberry juice
2½ ounces lemon juice
3½ ounces Aperol
5 ounces orange juice
Dash of bitters
Dash of simple syrup

Combine all ingredients in a jug and stir.
Garnish with slices of orange and lemon.


1½ ounces Belvedere Bloody Mary
3 ounces fres pineapple juice
¾ ounce fresh lime juice
2 bar spoon simple syrup
2 dashes orange bitters
1/8 bar spoon smoked paprika (hot)
Combine all ingredients in a shaker. Shake briskly, pour over fresh ice and garnish with a pineapple chunk.


1 750ml bottle of Chandon Brut Classic
1¾ cups simple syrup
1 cup sparkling water
2 tablespoons fresh lemon juice

In a large bowl of plastic container, combine the sparkling wine, simple syrup, sparkling water and lemon juice. Stir thoroughly. Cover and place in freezer until solid, approximately 5 or 6 hours. To serve, simply use a spoon or fork to scrape the ice into a martini glass or any other small stemware or amuse bouche spoon.


2 parts UV Cherry
1 part ginger ale

Serve on the rocks in a highball glass.


3 parts UV Coconut

Serve on the rocks in a highball glass.


1 part UV Blue
2 parts lemon-lime soda

Serve on the rocks in a highball glass.

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