Summer Sips

With summer just around the corner, not to mention Memorial Day weekend, my mind has been focused on sun, fun and r-e-l-a-x-a-t-i-o-n. My plan just wouldn't be complete without a few tasty cocktail concoctions to add to the laid back summer vibe. While cruising the web for new variations on some tropical temptations, I came across a fantastic post from last summer that Courtney of Pizzazzerie shared featuring the perfect mix of summer sips. A few of her favorite recipes you may like to introduce this weekend to friends and hopefully enjoy all summer long...

PEACH SUMMER SANGRIA

Makes 8 cups

1 (750-milliliter) bottle white wine
1 cup peach schnapps
1/2 cup frozen lemonade concentrate, thawed
2 nectarines, sliced
1 cup green or red grapes, whole or sliced
Combine all ingredients in a large pitcher. Cover and chill at least 2 hours or overnight. Stir before serving.

WATERMELON BERRY SPARKLER

2 cup(s) watermelon, cubed and seeded 

1 container(s) (6 ounces) red raspberries 

2 tablespoon(s) superfine sugar, use 3 tablespoons if too tart

Cold brut champagne or prosecco (dry Italian sparkling wine) 

Puree watermelon and raspberries in a blender. Scrape mixture through a fine sieve into a bowl; discard seeds. Stir sugar into puree (adding more if too tart). Puree can be made up to 1 day ahead and refrigerated. For sparklers, pour 2 tbsp puree into each champagne glass and top with 4 oz cold brut champagne or prosecco. For a nonalcoholic version, use club soda or seltzer instead.

 

FROZEN CRANBERRY MARGARITAS

1 (10-oz.) can frozen mojito mix
3/4 cup tequila
1/4 cup whole-berry cranberry sauce
2 tablespoons orange liqueur
2 tablespoons fresh lime juice
Ice

Combine first 5 ingredients in a blender. Fill blender with ice to 5-cup level, and process until smooth. Serve immediately.

BASIL LEMONADE

1/2 cup rinsed, lightly packed fresh basil leaves
3 tablespoons sugar
4 cups water
1/2 cup freshly squeezed lemon juice
sprigs of fresh basil

In a 1 1/2- to 2-quart glass measure or bowl, combine basil leaves and sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add water and lemon juice. Stir until sugar is dissolved, 1 to 2 minutes. Taste and add more sugar if desired. Pour through a fine strainer into ice-filled glass.

PINK LEMONADE COCKTAIL

1 (12-oz.) can frozen pink lemonade concentrate, thawed
3 (12-oz.) bottles beer (not dark), chilled
3/4 cup vodka, chilled
Ice
Garnishes: fresh cranberries, citrus slices

Stir together first 3 ingredients. Serve over ice.

{Another favorite tip? Freeze lemonade or other fruit juices in ice trays instead of plain ice cubes for a colorful splash that won’t water down your drinks.}  

I do believe the Peach Summer Sangria and 

the Pink Lemonade Cocktail are both calling my name. Cheers! 

Have a wonderful weekend and kick-off to summer!

Linking up here...

Coastal Charm

Cowgirl Up

Faded Charm

Savvy Southern Style

No Minimalist Here

French Country Cottage

At The Picket Fence

Common Ground

Stuff and Nonsense