Warm weather is here. We asked our Mystical Readers to share their most special, and most refreshing, summertime cocktails. Enjoy at home or ask your favorite bartender to mix one for you… Cheers!
Aperol Spritz– Stacy D.
One of my most favorite summer refreshments is an “Aperol Spritz.” It’s perfect for sipping from a pretty stemmed glass on a sunny day by the water! And, since it has a lower alcohol content than most cocktails, you may choose to enjoy more than one. Traditionally, this classic combines the bitter Italian aperitif with Prosecco. However, I prefer mine with Brut Champagne as I feel the dryness works well with the liqueur and keeps the drink from being overly sweet. Feel free to experiment and create your own favorite version!
1 ½ oz Aperol
3-4 dashes bitters
4 oz champagne or prosecco
Splash of club soda
Fill your glass halfway with ice, then add the ingredients in order. Give it a gentle stir and garnish with a twist of orange peel.
Muddle vodka and chopped basil in a cocktail shaker. Add ice and lemonade and shake well. The oil from the basil releases and little bits of green float in the martini.
The Transfusion (Non-alcoholic)– Tommy L.
Mix equal parts of grape juice and ginger ale over ice.
Summer Grapefruit Martini– Brylye D.
St. Germain Elderflower Liqueur (1 part)
Uncle Val’s Botanical Gin (2 parts)
Grapefruit juice (1 part)
Shake well with ice and strain into a martini glass. Garnish with a wedge of grapefruit or grapefruit skin.
Summer in a Glass– Holly H.
12 oz Lacroix
Coconut soda water
1 shot 1800 coconut tequila
Sever over ice and garnish with a lime or pineapple wedge.
Cucumber Jalapeño Margaritas For 8– Joanie J.
This spicy blend of cucumbers and jalapeños adds a different twist to the standard margarita. If you prefer it a little less spicy, remove and discard the jalapeño seeds. And, as always, keep your tequila in the freezer for an ice-cold beverage.
Fresh lime juice
Blanco tequila and Cointreau
Homemade Simple Syrup: Combine two cups water, one cup fresh lime juice, four tablespoons sugar, one jalapeño (sliced lengthwise), and a handful of cilantro. Bring to a boil until sugar is dissolved. Simmer for five minutes. Strain to discard the jalapeños and cilantro. Let chill.
Peel and puree four medium sized cucumbers. Add to the simple syrup. The longer this sits, the more flavorful it will be.
In a pitcher, combine 12 oz of Blanco Tequila (I love Casamigos!), 2 oz. of Cointreau, and cucumber/jalapeno syrup to taste.
Upon serving, this should be shaken and served in a glass rimmed with cilantro and salt and garnished with a lime wedge.