These fruit forward, berry laced cocktails are the essence of summer!
SPIKED STRAWBERRY LEMON SPRITZER
1/2 cup honey
8 strawberries, plus more for garnish
12 ounces vodka
4 ounces Cointreau
juice of 4 lemons
16 ounces sparkling water
In a small saucepan, simmer honey and 1/2 cup water over medium-low heat, 2 minutes. Let cool. Place 1 hulled berry in each of 8 glasses, mash. Fill glasses with ice. In a pitcher, combine honey mixture, vodka, cointreau, lemon juice and sparkling water, stir. Divide among glasses. Garnish with strawberries.
In a small saucepan, bring to a boil 1/2 cup blueberries, 1 tablespoon sugar and 1/2 cup water. Cook 1 minute, breaking up berries with a spoon. Strain syrup, reserving liquid. Let cool 15 minutes.
Spoon syrup evenly among glasses, top with 1 ounce of elderflower liqueur and sparkling wine.
Recipe adapted from Self, August 2013
1 tablespoon raw sugar
3/4 cup lingonberry preserves
4 cups soda water
2 cups aquavit
Combine sugar and 1 tablespoon hot water in a pitcher. Stir to dissolve. Add preserves. Using a wooden spoon, stir to loosen preserves and mix with simple syrup. Gently stir in soda water and aquavit.
Fill tumblers with ice. Divide Aquavit Spritzer equally among glasses.
Recipe adapted from Bon Appetit, June 2012
2 lime wedges
1/2 cup fresh raspberries
6 tablespoons vodka
4 teaspoons sugar
1 1/2 cups ice cubes
1/4 cup chilled sparkling wine
Place lime wedges, raspberries, vodka and 4 teaspoons sugar in a cocktail shaker. Using a muddler, smash fruit mixture. Add ice. Shake 10 seconds. Divide between glasses, top with champagne.
Recipe adapted from Bon Appetit, June 2010