ISLAND ENTERTAINING BY KAREN MILLER

ISLAND ENTERTAINING BY KAREN MILLER

Summer Cocktails

Summer is here and it’s our favorite season for entertaining! The grill is on, and we’re ready to hang out with our neighbors and friends. Our summer bar is set up, too, with lots of yummy ingredients to make our favorite hot weather cocktails.

Summer cocktails should be light, chilled, and refreshing, served with lots of ice, fruit, and garden herbs. Unlike heavier winter drinks like Manhattans, Mulled Wine, and Hot Toddys, our summer drinks are bursting with seasonal delights like watermelon, mint, and citrus. But that doesn’t mean you have to give up your favorite drinks— just make them icy and refreshing! For instance, if you’re fond of Negronis, consider making a pitcher of frozen Negronis using the same ingredients of gin, Campari, and sweet vermouth, all iced up and whirred in a blender.

If you’re fond of Sangria, consider a pitcher of White Sangria, which is lighter and less sweet than Red Sangria. Add a lot of fruit and make it even more refreshing. Have you tried a Watermelon Margarita yet? Watermelon helps you stay hydrated, which is a good thing when the weather is warm.

As bourbon is still king, you might want to offer up some lighter bourbon drinks, like a Bourbon Arnold Palmer made with lemonade and iced tea, or a Kentucky Buck, made with ginger beer, lemon juice, and bitters. To keep your guests from imbibing too much in the Florida heat, be sure to provide water or club soda over ice in between refills (it really works!) and offer plenty of nonalcoholic beverages, too, along with lots of hors d’oeuvres to keep your guests’ tummies full.

The recipes that follow include some of our favorite summer cocktails. Please drink responsibly and enjoy the summer season!

FROZEN NEGRONI For each drink, place 2 oz. gin, ¾ oz. Campari, ¾ oz. sweet vermouth, a pinch of salt, and 3-drops grapefruit bitters in a blender. Add a handful of ice, and blend. Pour into a rocks glass and garnish with grapefruit and orange peels.

WHITE SANGRIA In a large pitcher, place 1-750 ml. bottle of dry white wine, ½ cup fruit fl avored liqueur, 1 cup white grape juice, 3 cups berries, 1 large peach, sliced, and 1 lime, sliced. Chill in refrigerator until ready to serve. (Note: if you prefer a lighter Sangria, add some chilled club soda right before serving.)

WATERMELON MARGARITA In a large blender, combine 4-cups frozen watermelon cubes, ½ cup tequila, ¼ cup triple sec, 1/3 cup lime juice, 1/3 cup lime juice, and 2 Tbs. agave syrup. Add 1 cup ice to blender and whir until combined. Serve in glasses rimmed with margarita salt and lime slices.

BOURBON ARNOLD PALMER For each drink, fi ll a tall glass with ice. Add 1 ½ oz bourbon, then equal amounts of lemonade and iced tea. Garnish with lemons and mint sprigs.

KENTUCKY BUCK In a shaker, muddle 3-hulled strawberries. Next add 2 oz. bourbon, ½ oz. lemon juice, and a dash of Angostura bitters. Shake well. Fill a tall glass with ice, then pour contents of shaker into the glass. Top with ginger beer and garnish with a strawberry and lemon slice.

Watermelon Margarita