Drink Recipes - Cool Summer Drinks
Apple Knocker 2
Fish House Punch
Red or White Wine Cooler
Strawberry, Lime, and Champagne
Pink California Sunshine
Apple Knocker 2
1 1/2 ounces Vodka
2 tablespoons Apple cider
1 teaspoon Lemon juice
1 teaspoon Strawberry liqueur
Combine all ingredients in a shaker; cover and shake.
1 ounce Dark Rum
1/2 ounce Banana Liqueur
1/2 ounce Apricot Liqueur
1/2 ounce Rum -- coconut
1/4 ounce Grenadine
1/4 ounce Honey
1/2 ounce Lemon Juice
1 ounce Orange Juice
1 ounce Pineapple Juice
Blend well with a couple ice cubes. Pour over ice in tall glass. Garnish with orange, cherry, etc.
1 1/2 ounces bourbon
3 ounces orange juice
1/2 cup crushed ice
Mix whiskey, orange juice and salt together and pour into an 8-ounce goblet or wineglass half-filled with the ice.
1 block ice
3 bottles dry white wine
1 1/2 cups crème de cassis
12 orange slices, halved
1 pint strawberries
Put block of ice in a punch bowl. Pour in wine and cassis, and stir. Float orange slices and strawberries on top. Serve in 4-ounce punch glasses.
1/2 lump sugar
Dash of orange bitters
Chilled white Burgundy
Garnish: thin lemon slice
Rub lump sugar on the lemon, impregnating the sugar thoroughly with the oil of the rind. Put the sugar in a chilled champagne coupe or champagne saucer glass. Add the orange bitters and half fill the glass with the white Burgundy. Stir to dissolve the sugar and then fill the glass with chilled champagne. Stir lightly and garnish with thin lemon slice.
3 cups lemon juice
1 cup superfine sugar
Block of ice
1 1/2 quarts brandy
1 pint peach brandy
1 pint rum
1 quart club soda
1 quart strong cold black tea (optional)
Fruits in season
Place the lemon juice and sugar in a punch bowl and stir until sugar is dissolved. Add a large block of ice, brandy, peach brandy, rum, club soda, tea (if you wish) and stir well. Decorate with fruits in season. Serve in 4-ounce punch glasses.
Makes about 40 servings if tea is included, 32 without tea.
2 teaspoons superfine sugar
1 teaspoon cold water
1 tablespoon orange juice
3 or 4 ice cubes
Chilled red or white wine
Lemon or orange slice
Put the sugar and water in 10-ounce highball glass and stir until the sugar is dissolved. Add the orange juice and ice cubes and fill with any chilled red or white wine. Garnish a Red Wine Cooler with a slice or lemon, a White Wine Cooler with a slice of orange.
The bartender at the Pendennis Club in Louisville, Kentucky, is credited with the creation of the old-fashioned, one of the most popular of all bourbon drinks. Any whiskey, including Scotch, may be used for this drink. If a drier drink is preferred, reduce the sugar to half a lump.
1 lump sugar
Dash Angostura bitters
1 or 2 drops cold water
2 or 3 ounces bourbon (or any whiskey)
Twist lemon peel
Slice orange (optional)
Maraschino cherry (optional)
Put the sugar into an old-fashioned glass with bitters and water, and muddle to dissolve the sugar. Add the ice cubes and bourbon and stir. Twist the lemon peel over the drink to release the oil and then drop it in. Garnish with orange slice and cherry.
1/3 cup sugar
10-ounce package frozen strawberries in syrup, thawed
1/2 cup fresh lime juice
1/2 cup brandy
1/2 chilled club soda
2 bottles (25.4 ounces each) chilled champagne
Strawberries, sliced thin, for garnish if desired
Thin lime slices, halved, for garnish if desired
In a small saucepan, combine the sugar with 1/2 cup water and simmer the mixture for 5 minutes, or until the sugar is dissolved. Let the sugar syrup cool completely. In a food processor, purée the strawberries with their syrup and the lime juice, transfer the mixture to a large punch bowl, forcing it through a fine sieve if desired, and stir in the sugar syrup, the brandy, and the club soda. Chill the mixture, covered, until it is cold. Add the champagne slowly just before serving and serve the punch in punch glasses, each garnished with a strawberry slice and a lime slice.
1 jigger (1 1/2 ounces) vodka
1/4 cup chilled grapefruit juice
1/4 cup chilled cranberry juice
Garnish: 1 small grapefruit wedge
In a long-stemmed glass filled with ice cubes, stir together the vodka, the grapefruit juice and the cranberry juice and garnish the drink with the grapefruit wedge.
4 ounces chilled pink champagne
4 ounces chilled orange juice
Dash crème de cassis
Pour the champagne into a saucer champagne glass. Add the orange juice and cassis.
3 ounces dry vermouth
1 teaspoon grenadine
3 or 4 ice cubes
Chilled club soda
Pour the vermouth and grenadine into a highball glass, add ice cubes and fill with club soda.
A bar specialty at Hotel Hana-Maui, in Maui, Hawaii.
1 1/4 cups passion-orange-guava or other tropical fruit juice
1 cup thinly sliced hulled strawberries
1/2 cup gold rum
1/2 cup canned cream of coconut (such as Coco Lopez)
1/4 cup half and half
8 ice cubes
Puree first 6 ingredients in blender. Pour into glasses. Garnish with berries.
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