Summer Cocktail Ideas

Blog Post 4 It’s the season for summer cocktails! Here are a few on our must-try list! The Vodka Limonata from Pen and Palate Makes 1 drink Vodka San Pellegrino Limonata Ice Insert 1 (preferably) enormous ice cube into the classiest tumbler you have. Add 1 shot of fancy vodka. Fill the rest of the glass with Limonata. Enjoy* *Be careful not to enjoy too much. This drink tastes like candy, so the booze part can be deceptive.

Peach Cooler from Goop



  • 2 very ripe peaches, peeled, cut into 1/2″ wedges
  • 6 tablespoons peach liqueur
  • 2 tablespoons fresh lemon juice
  • 1/4 cup vodka
  • 1 english hothouse cucumber
  • 2 cups chilled prosecco
  • 1 1/2 cups chilled soda water
  • 12 fresh mint leaves



  1.  Using a muddler or wooden spoon, mash peaches with liqueur and lemon juice in a large pitcher.
  2.  Stir in vodka. Can be made 4 hours ahead. Cover and chill.
  3.  Cut 1/3 of cucumber lengthwise into 4 spears for garnish. Thinly slice remaining cucumber.
  4.  Stir Prosecco, soda water, mint, and sliced cucumber into pitcher.
  5.  Fill glasses with ice. Pour cooler into glasses; garnish with cucumber spear.

  Sweet Tea Granita from Garden and Gun Magazine

  (Makes about six cups)

Ingredients ²⁄³  cup sugar 3  cups water 2  black tea bags, preferably  English breakfast or other  good-quality tea Preparation Bring sugar and water to a boil. Add tea bags and steep for five minutes. Cool to room temperature. Pour liquid into an 8-by-8-inch baking dish (any shallow, freezer-proof dish will do); cover with plastic wrap and freeze. After an hour, run a fork through the mixture to break up any large pieces of ice; return to the freezer. Repeat every 15 to 20 minutes until the consistency is fluffy and no large ice crystals remain, about two or three more times. Scoop into glasses and serve. Granita may be made ahead and stored in a plastic-covered container in the freezer for up to three days. Fluff with a fork before serving. For an Arnold Palmer variation Reduce water to 2½ cups. Zest two lemons; then halve and juice. After steeping the tea bags, add lemon juice and zest and begin the freezing process as directed.

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