Cocktails Let There Be Ready, set, sip!

Written by Carmen D. Hrynchuk

It’s finally here. Patio season. And there’s only one rule to play by: if you live where summer’s short, make cocktail hour long. To help inspire that mandate, we’re sharing a few recipes to raise your glasses to. Some are impeccable classics, a few are modern mixes and one’s an excuse to eat popsicles. Enjoy responsibly.

Green-tea Strawberry

Lemonade

Classic lemonade is hard to beat, but green tea and strawberries add a nice twist.

10 cups of water

4 bags of green tea

6 large lemons, juiced

10-oz container of frozen sliced strawberries in syrup, thawed

In a large pitcher, place 10 cups of cold water and 4 bags of green tea. Place in the fridge to brew for 8 hours (or overnight).

Remove the teabags from the brewed tea, and stir in the lemon juice. Next, press the thawed strawberries and syrup through a sieve or food mill, and add the juices to the pitcher. Stir, adjust the sugar and lemon to your liking and serve.

Limoncello Collins

Quite possibly the perfect summer cocktail. Make them one at a time or in batches by the pitcher.

1 oz Limoncello, chilled 1 oz gin 4 oz clementine soda (or club soda), chilled Fresh raspberries and mint (to garnish)

Add the Limoncello, gin and soda to a stemless wine glass, and stir. Garnish with raspberries and mint, and serve.

Rhubarb Sour

Make no mistake. This cocktail’s got kick! Flirty, refreshing and perfect for ushering in summer.

2 oz gin

1/2 oz lemon juice

1/2 oz lime juice

1 1/2 oz rhubarb syrup

2 dashes rhubarb bitters

Lime slices and strawberries (to garnish) A splash of tonic water or sparkling wine (optional)

To make the rhubarb syrup, place 2 cups of chopped rhubarb in a small pot with 1/2 cup of water and 1/2 cup of white sugar. Bring to a boil, reduce the heat and let simmer 20 minutes. Strain well, and store the syrup in the refrigerator.

To a cocktail shaker, add the gin, lemon juice, lime juice, rhubarb syrup and bitters. Fill the shaker with ice, secure the lid and shake until chilled. Strain into a glass with ice, and garnish with lime and strawberries. For a sour with a little less kick, add a splash of tonic water or sparkling wine.

Peaches and thyme are always a nice pairing. The addition of bourbon makes it a party. Enjoy responsibly!

2 oz bourbon

1 oz lemon juice

1 oz ginger-thyme syrup

1 1/2 oz peach nectar

Ginger ale (to taste)

Slice of peach and sprig of thyme (to garnish)

For the ginger-thyme syrup

1/2 cup white sugar

1/2 cup water

1/2 tsp chopped ginger

1 sprig fresh thyme

Combine all the syrup ingredients in a small pot, and bring it to a simmer over medium heat, stirring until the sugar is dissolved. Remove from the heat, and set aside to cool completely.

To a cocktail shaker filled with ice, add the bourbon, lemon juice, gingerlime syrup and peach nectar. Secure the lid, shake vigorously, and strain into a tumbler filled with ice. Top with a splash of ginger ale, and garnish with a slice of peach and a sprig of thyme. n

Sparkling Wine-sicles

Popsicles and wine, together at last! Meet your new summer cocktail.

Assorted popsicles or frozen fruit bars

Sparkling wine, chilled

Simply place a popsicle or frozen fruit bar in a chilled wine glass, and top with bubbly. To up the elegance, replace the popsicle with a scoop of orange sorbet to create a mimosa float.