Warm weather has FINALLY arrived, and we're making the most of it while planning our summer picnics and parties. No party is complete without a signature drink, so we pulled together a few of our faves. Hope you enjoy and sip happily!
Peach Wine Slushies
2 cups cold fruity white wine
2-3 medium peaches, blanched, peeled, frozen, and sliced (or half a bag of frozen peaches)
Sliced peaches for serving, optional
In a blender, combine the wine and peaches. Puree until smooth.
If the mixture is too warm and liquefied, place it in the freezer and stir every 30 minutes until a perfect slushy texture forms.
You can make these in advance and defrost for 15 minutes at room temperature before serving. You can also double the recipe and use the entire bottle of wine to serve 4. The cups in the photo above hold about 1 cup of slushy.
Barefoot Contessa Rosé Sangria
1 (750 ml) bottle good rosé wine
1/2 cup Pom Wonderful pomegranate juice
1/3 cup freshly squeezed lemon juice (3 lemons)
1/4 cup superfine sugar
3 tablespoons Grand Marnier
1 tablespoon Cognac or brandy
Water and ice, plus extra ice for serving
1/2 cup fresh raspberries
8 large fresh strawberries, hulled and quartered
2 red plums, pitted and sliced ¼ inch thick
Combine the rosé, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac, 1 cup of water, and 1 cup of ice in a large glass pitcher. Stir in the raspberries, strawberries, and plums, cover, and refrigerate for at least 2 hours but preferably overnight.
When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold.
Martha's Bourbon Arnold Palmer
2 cups boiling water
4 teaspoons loose English breakfast tea (or 4 tea bags)
1/2 cup bourbon
Juice of 1 orange
Juice of 1 lemon
2 tablespoons simple syrup
Ice, for serving
Orange slices, for garnish
Pour water over tea, and steep 5 to 7 minutes. Strain, and refrigerate. Stir in bourbon, juices, and syrup. Serve over ice with garnish.
Jalapeño Grapefruit Margarita
1 1/2 cups (350ml) tequila
2 cups (500ml) grapefruit juice
3/4 cups (180ml) fresh lime juice
4 tablespoons honey
1-2 whole jalapeños, sliced
Lime and grapefruit slices, for garnish
Granulated sugar and fresh cracked pepper, for rimming the glasses
In a shallow plate, combine sugar and pepper. You’ll use this mixture to rim the glasses.
Combine all the ingredients in a pitcher and stir well to combine. Keep refrigerated for 30 minutes to 2 hours, checking spiciness from time to time. Remove the jalapeños from the drink once the desired spiciness is reached.
When ready to serve, rim your glasses in the sugar and pepper mixture. Add ice cubes to each glass and pour the margaritas over. Add a grapefruit, a lime wedge and jalapeño slices for garnish, if desired.
Cucumber Mint Martini
2 oz. Vodka
1/2 oz. Lemon juice
1/2 oz. Simple syrup
1/4 Large (or 1/2 small) cucumber, chunked
4 Mint leaves
Add the vodka, lemon juice, simple syrup, cucumber chunks and mint leaves to a cocktail shaker. Muddle together using a muddler or wooden spoon and fill with ice. Shake well and strain into a chilled cocktail glass. Garnish with a sprig of mint or slice of cucumber.
(To make the cucumber garnish, slice a long piece using a vegetable peeler and accordion fold it onto a cocktail pick. You can use more than one slice to make a longer garnish.)