The Seven Drinks You Need This Summer

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Oh look, it’s Independence Day again which means another year of dodgy choices and poor decisions. What am I talking about? If you’re hosting the cookout, it’s likely you haven’t thought out the drinks situation past picking up a few bottles of rosé and a case of beer. If you’re the guest, that means you’re bringing a bottle of sauvignon blanc or chardonnay or, yep, more beer.

But what if it were possible to up your hot weather party drinks game without having to break a sweat? Game changer, right? Check out these seven magnificent easy sippin’, Insta-worthy drinks you can whip up in a flash.

Wine Slushies

Jam Jar Wine Slushies2

I know, right?

In the why didn’t I think of this before category are these beauties that I can only describe as LUSHious. All are made with Jam Jar wines from South Africa. Their sweet white and sweet shiraz, are, surprise, sweet, but you want that to shine through the icy chill. A bottle can be had for around $10. Then all you need are some bags of frozen fruit and a few other bits and bobs.

Strawberry Slushie
PREP TIME: 1 hour
SERVING: 1 pitcher (serves 6-8)

1 bottle Jam Jar Sweet White
2 cups strawberries
½ cup lemonade
¼ cup sugar
1½ cups ice cubes

Puree strawberries in a blender. Then add the rest of the ingredients (Sweet White, lemonade, sugar and ice) and blend. Pour the mixture into ice cube trays and freeze until solid. When ready to serve, puree the ice cubes in a blender to your desired consistency. Garnish the glasses with a strawberry.

 

Peach Slushie
PREP TIME: 15 minutes
SERVING: 4 stemless wine glasses (serves 4)

1 bottle Jam Jar Sweet White
1 bag frozen peaches
½ cup sugar

Combine the Sweet White and peaches in a blender and puree until smooth. Depending upon your consistency preference, freeze for roughly 30 minutes before serving. Garnish with a peach slice.

 

Sangria Slushie
PREP TIME: 15 minutes
SERVING: 6-8 stemless wine glasses (serves 6-8)

2 cups Jam Jar Sweet Shiraz
1½ cups frozen berries
3 ounces vodka (optional – we suggest vanilla)
3 ounces triple sec or ¼ cup of sugar to sweeten (optional)
ice to thicken

Mix all ingredients together in a blender with ice. Blend until smooth, continuing to add ice to reach your desired consistency. Optional: add triple sec or sugar to sweeten according to your preference. Garnish your glasses with a strawberry and serve!


(Punch) Draaanks I Love

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George Clooney just sold his Casamigos tequila brand for a cool billion dollars. This punch, made with Casamigos, won’t put money in your pocket, but all the compliments you get when you serve it to your guests will make you feel like a million bucks

Independence Day

1 Liter Casamigos Blanco
17 oz. Fresh Lime Juice
17 Strawberries (not including strawberries for garnish)
17 Whole Blackberries (not including blackberries for garnish)
10 oz. Sugarcane Syrup (Simple Syrup)
Method: Peel and slice kiwis into cubes, blend strawberries and kiwis until liquefied. Strain into punch bowl. Add other ingredients and stir in 3-4 medium scoops of block ice and cool. Garnish with blackberries and thin strawberry slices. Stir before each serving.

 

Not to be outdone on the punch front is this lovely, made with Prairie Organic Spirits’ vodka.

Prairie Berry

Prairie Berry Sangria
Serves 6

8 oz. Prairie Organic Vodka
4 oz. Elderflower liqueur
1 bottle rosé wine
12 oz. soda water
4 cups of strawberries, blueberries and raspberries

Combine vodka, elderflower liqueur and rosé wine with fruit and refrigerate for at least an hour. Add soda water and serve.


 

Tea Off

Using tea as a base is one of the easiest ways to add different flavor profiles to your usual concoctions. You’ll look like a master mixologist without having to cook up a bunch of different syrups or buy a boatload of mixers. I’m a fan of Argo Tea, and these two drinks use one of their premium bottled teas as the perfect pairing with rye and cachaca.
(And if you’d rather have someone else make these and you’re in NYC, you have until July 10 to get yourself down to The Commissioner’s Bar at Pier A located at 22 Battery Place).

 

TFUNK

 

T-Funk

1½ oz Novo Fogo Cachaca
½ oz Passionfruit Syrup
½ oz Lime Juice
1 oz Argo Green Tea Ginger Twist
½ oz San Simeon Sauvignon Blanc

 

Porching COPY

Porching

1½ oz Templeton Rye
2½ oz Argo Carolina Honey Tea
½ oz Demerara Syrup
½ oz Fresh Lemon Juice
2 dashes Angostura Orange Bitters

Shake all ingredients gently over ice and strain over fresh ice in a highball glass. Garnish with a mint sprig.


Go Fourth and enjoy!

sharonrboone

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