Since Mum and my Aunt have been here, we have greatly enjoyed our nightly cocktail hours. Depending on the menu for the evening and our mood, I have measured and mixed, shaken and stirred different concoctions to sip along with our light conversations.
1 1/2 ounces tequila
1 1/2 ounces fresh lime juice
1 ounce simple syrup
1 1/2 ounces orange flavored liqueur
fresh mint for garnish
Combine the tequila, lime juice, simple syrup and orange flavored liqueur in a cocktail shaker with ice. Shake well, then strain into a martini glass and garnish with fresh mint.
Recipe adapted from Sandra Lee
STRAWBERRY FRENCH 75
Place 10 hulled strawberries and 5 ounces of simple syrup in a blender and blend thoroughly. Strain through a fine mesh sieve into a pitcher, discarding solids. Add 10 ounces gin and 5 ounces chilled fresh lemon juice to pitcher, then slowly pour in 1 bottle of sparkling wine and stir to incorporate.
Recipe adapted from The Wall Street Journal, June 2015
5 1/4 cups pomegranate juice
1 cup fresh lime juice
3/4 cup tequila
1/3 cup sugar
5 tablespoons Cointreau
turbinado sugar for the rim
Divide pomegranate juice among ice-cube trays, freeze until solid. Puree juice cubes, lime juice, tequila, sugar and Cointreau in a blender until smooth.
Place turbinado sugar on a plate, place additional lime juice in a bowl. Dip rims of glasses in juice, then sugar.
Pour margaritas into glasses and serve.
Recipe adapted from Martha Stewart
1/2 ounce gin
1/2 ounce elderflower liqueur
sparkling wine, to fill
Pour the gin and elderflower liqueur into a flute, then fill to the top with champagne. Garnish with a strawberry.
Recipe adapted from USA WEEKEND, February 2013
BLACKBERRY LIME AGUA FRESCA
Process 1 (12-ounce) package of fresh blackberries, 1 cup powdered sugar, and 1/2 cup fresh lime juice in a blender until smooth. Press mixture through a fine wire-mesh strainer into a large pitcher. Discard pulp and seeds. Divide among coupes and top with sparkling wine.
Recipe adapted from Southern Living, July 2013