As much as i love wine, when it’s getting warmer outside, i am a great sucker for the cocktails.
They are fresh, beautifully served and have that certain chic that goes very well with a summer outfit.. I’ve rounded-up few of the latest i stumbled upon while on the search for new one to try this summer:
Cinco De Mayo Patron Margarita
Originally published in Apt.34 blog.
1.75 oz Patrón Reposado
.75 oz Patrón Citrónge Orange
1 oz Fresh lime juice
.75 oz Simple syrup
.5 oz Red Wine (Mexican, or other. I used a red blend by Tank called All or Nothing)
+ Sugar-salt rim*
- Combine Patrón Reposado, Patrón Citrónge Orange, simple syrup and lime juice in a shaker tin; add ice and shake vigorously.
- Strain into a chilled cocktail coupe rimmed with sugar-salt rim.*
- Carefully float red wine on the surface of the cocktail.
* Sugar-salt rim:
Pulverize .25 cup dried hibiscus in a spice grinder. Add .25 cup sugar and .25 cup kosher salt and pulse until combined.
Originally posted on The New Potato
3 oz. Lemonade
1 small handful fresh Blueberries
2-3 sprigs fresh Mint, plus more for garnish
1.5 oz. Vodka
1 oz. Sparkling Water
In a glass, muddle the blueberries, mint, and lemonade. Add ice, vodka, and sparkling water. Stir to mix. Garnish with additional mint and lemon slices if desired
Posted on BonApetite
2 ounces gin
¾ ounce fresh lime juice
½ ounce simple syrup
1 cup arugula
Lime wheel (for serving)
Combine gin, lime juice, and simple syrup in a cocktail shaker. Fill partway with ice, then top with arugula. Cover and shake vigorously until the outside of shaker is very cold, about 20 seconds. Strain through a very fine-mesh sieve into a coupe glass; garnish with lime wheel.
Passion Fruit Mojito
Originally from A Cookie Named Desire
8 passion fruit
¼ cup fresh mint leaves, plus extra for garnish
5 tablespoons granulated sugar
6 oz light rum
6 tablespoons lime juice (fresh)
4 – 5 ice cubes, plus more for glass
Cut open the passion fruit and push through a fine mesh strainer to catch all the juice, press hard against the passion fruit to also catch the pulp. Get as much juice and pulp from the passion fruit as possible. Reserve the seeds. Set the juice aside.
In a cocktail mixer, muddle the mint and the sugar together to help release the oils from the mint. Add the rum, lime juice, and ice, then shake vigorously.
Add ice to your glass (preferably a high ball, but not required) and divide the mixture among the glasses. Top with a splash or two of club soda and stir in the passion fruit juice/pulp. Top with mint and passion fruit seeds for garnish.