Summer Cocktails
Nothing adds a touch of summer to a cocktail like rum and fresh fruit. Want to take it to the next level? Try using fresh and local fruit!
Come along, as we explore a few recipes that are sure to make a big splash at your next summer gathering.
Summer Cocktails with Shaker and Strainer
Pineapple Mojitos
(by Chef Jose Enrique)
Pineapple Syrup
1 1/2 lbs. Fresh Peeled Pineapple Chunks
2 Tbsp. Packed Dark Brown Sugar
Mojitos
1/2 lb. Diced Fresh Pineapple (2 cups)
1 C. Lightly Packed Mint Leaves
2 C. Light White Rum
3/4 C. Fresh Lime Juice
1 1/4 C. Chilled Club Soda
Lime Wedges and Mint Sprigs for garnish
Syrup: In a saucepan, bring the pineapple, brown sugar and 4 cups of water to a boil. Simmer over moderately low heat, stirring, until the pineapple is very soft and the mixture is reduced to 2 1/2 cups, 40 minutes. Strain the mixture into a heatproof bowl, pressing on the solids; discard the solids. Let the syrup cool; you should have about 1 1/3 cups.
Putting together the Mojitos: In a pitcher, muddle the pineapple and mint leaves. Stir in the rum, lime juice and 1 cup of the pineapple syrup. Pour into 8 glasses and add ice. Top with club soda and garnish with mint sprigs and lime wedges.
Hemingway Daiquiri Punch
15 oz. Caliche Rum
5 oz. Maraschino Liqueur
8 oz. Fresh Grapefruit Juice
6 oz. Fresh Lime Juice
Build with a lot of ice in punch bowl and stir. Serves 5 -7 people.
Refreshing Summer Cocktail
Croft Pink Punch
24 oz. Croft PINK Port
3 oz. Flor de Caña 7-Year Old Rum
6 oz. fresh orange juice
3 oz. fresh lemon juice
1.5 oz. simple syrup
Club Soda
Mix all ingredients in a tall pitcher with ice and add soda to taste; serve over ice, garnish with slices of orange, lemon, or any fruit you desire. Makes 12 servings.
Watermelon Rum Martinis
1/2 C. Sugar
1/2 C. Water
5 C. Watermelon, seeds removed
2 Tbs. Lemon Juice
1 1/4 cups Light Rum
2 oz. Melon Liqueur, optional
8 Lemon twists, for garnish
Bring the sugar and water to a boil in a small saucepan and cook until the sugar has completely dissolved. Let cool.
In a food processor, puree the watermelon flesh. Add a little of the sugar syrup to sweeten, to taste. Pour the pureed watermelon into 2 empty ice cube trays and freeze for at least 4 hours.
In a blender combine the frozen watermelon cubes, more simple syrup, to taste, lemon juice and vodka, melon liqueur and blend until smooth. Pour into 8 frozen martini glasses and garnish with a lemon twist.