Food for Soul

Summer coctails

  1. SUMMER RAIN
    As refreshing as a surprise downpour in August.
    3 ounces cranberry liqueur
    Apple juice
    Lime wedge
  2. Pour cranberry liqueur into a highball glass halffilled with ice.
  3. Top with apple juice.
  4. Add a squeeze of lime.
  5. Stir.
  6. Garnish with a lime slice.

1000 Best Bartender’s Recipes/Suzi
Parker

  1. SUNRISE MIMOSA
    A reward for getting up earlier than the other guests.
    1 tablespoon apricot nectar
    1 tablespoon orange juice
    2 ounces champagne
  2. Pour apricot nectar and orange juice into a champagne flute.
  3. Slowly add champagne.
  4. Garnish with an orange slice or two raspberries.
  1. CHAMPAGNE
    LEMON GRANITA
    Sinfully slushy and utterly satisfying. No way to go wrong
    with this tangy one.
    4 scoops lemon sorbet
    2 ounces citrus vodka
    2 ounces champagne
  2. Put lemon sorbet into a blender.
  3. Blend on low speed, slowly adding vodka.
  4. Add champagne.
  5. Pour into chilled highball gla
  1. RED ROOSTER
    Cock-a-doodle doo! Wake up and face the day.
    1 1/4 ounces 151-proof rum
    1/2 ounce crème de noyaux
    6 ounces guava juice
    Splash of grenadine
    Build in a collins glass with ice.
  1. PASSION FRUIT COOLER
    Everybody needs a little passion. Passion fruit cooler, that
    is.
    1 ounce orange juice
    1/2 ounce lemon juice
    1/2 ounce gin
    1 1/2 ounces light rum
    3 ounces passion fruit nectar
  2. Fill cocktail shaker with ice.
  3. Add juices, gin, rum, and passion fruit nectar.
  4. Shake.
  5. Strain into a highball glass with ice.
  1. OJEN FRAPPE
    Lean on Ojen, a sweet anise-flavored liqueur, to get the
    morning going.
    1 ounce Ojen
    1/3 ounce sugar syrup
  2. Fill cocktail shaker with ice.
  3. Add Ojen and sugar syrup.
  4. Shake.
  5. Pour into a highball glass.

1000 Best Bartender’s Recipes/Suzi
Parker

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