End of Summer Cocktails

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August 19, 2013

It's already the end of summer and fall is just around the corner! Here are some tasty drink recipes to help you and your clients relax through the end of the busy season.

Blackberry and Meyer Lemon Gin and Tonic
12 blackberries
20 fresh mint leaves
2 Meyer lemons (can sub. regular lemons)
1/4 cup simple syrup
12 ounces good quality gin
Tonic water

1. Set out four high ball glasses.
2. Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together.
3. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve.
Courtesy of Spoon Fork Bacon

Summer Lovin'
6 oz. Grey Goose L'orange
2 oz. Campari
6 oz. The Perfect Purée Strawberry Puree
6 oz. The Perfect Purée Thai Basil & Black Pepper blend
4 oz. white grapefruit juice
4 oz. lime juice
6 oz. champagne
Slices of orange
Slices of strawberry
Slices of grapefruit
4 star anise

In a punch bowl combine all the ingredients with ice. Stir and served into ice filled glasses. Garnish with lime and grapefruit slices.
Courtesy of Perfect Pureé of Napa Valley

Passionfruit Cordial

4 cups caster (superfine) sugar
2 cups water
1 cup passionfruit pulp
1 teaspoon citric acid

Place sugar, water, passionfruit pulp and citric acid in a medium saucepan over medium heat and stir until sugar is dissolved. Bring to the boil, remove from the heat and allow to cool. Store in the fridge for up to 4 weeks. To serve, pour over crushed ice and top up with water or soda water to taste. Makes 5 cups.
Note: Citric acid is a natural preservative and is found in the baking aisle of most supermarkets.
Courtesy of Donna Hay

Prickly Pear & Chile Piquin Margarita
1 oz Cazadores Blanco Tequila
1 oz Delirio Joven Mezcal
1 oz The Perfect Purée Prickly Pear Puree
1 oz agave nectar
1 oz lime juice
Pinch of chile piquin
Chile piquin salt rim optional, but recommended

In a mixing glass combine all the ingredients with ice, except Chile Piquin. Shake vigorously and strain over the rocks. Garnish with lime wheel.
Courtesy of Perfect Pureé of Napa Valley


10 oranges, scrubbed
1 liter quality vodka
2 1/2 cups granulated sugar
4 cups water

1. Peel all oranges with a vegetable peeler or knife, removing as much pith (white stuff) from the peels.
2. Thinly slice the peels and place into a large jar.
3. Pour vodka over peels, seal jar and allow mixture infuse in a cool, dry place for 2 to 3 weeks, shaking the mixture once every 2 days.
4. After 2 to 3 weeks have gone by, make simple syrup: combine sugar and water with a pot and simmer until sugar dissolves. Set aside and cool completely.
5. Once simple syrup has cooled, strain vodka and orange peel mixture. Stir simple syrup into infused vodka and serve over ice with mint leaves or add a small amount to your favorite cocktail for an intense orange kick!
Courtesy of Spoon Fork Bacon

Pimms Cup
250ml Pimms
500ml Lemonade
20 mint leaves
8 strawberries
Half an orange
Half a cucumber
1 apple

1. Remove the stems and core then cut fruit and cucumbers into quarters.
2. Pour all ingredients into serving pitcher. Fill with ice and top with lemonade.
3. Serve and enjoy!

eNews August 2013

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