Summer Sips

Summer flavors are fresh and vibrant. From bright citrus to rich pomegranate, along with some unexpected herbs, these drinks will have you sitting by a pool and soaking in the sun in no time. Add some fun straws into the mix and with your favorite summer dish!

Rosemary Pomegranate Cocktail

Courtesy of kaleandcaramel.com

2 ounces vodka

¾ cup pomegranate juice

1 teaspoon honey

ice for shaking and serving

1 tablespoon fresh rosemary leaves and sprigs for garnish

pomegranate arils for garnish

Pour pomegranate juice, honey, and rosemary into a shaker. Muddle rosemary leaves against bottom of shaker and into juice, until they become fragrant. Add ice and vodka. Shake vigorously. Strain and serve. Garnish with a sprig of rosemary and fresh pomegranate arils.

Grapefruit Sunrise

Courtesy of theblondcook.com

1 part vodka

2 parts ruby red grapefruit juice

1 part orange liqueur

splash lemon juice

splash grenadine

ruby red grapefruit slices (optional)

fresh mint (optional)

Mix vodka, grapefruit juice, orange liqueur, and lemon juice together and pour in a glass over ice. Top with grenadine. Garnish with grapefruit slices and/or mint leaves, if desired.

Apple & Pear White Sangria

Courtesy of lovegrowswild.com

1 bottle Moscato wine

1/2 cup lemon liqueur

zest of 2 lemons

1/4 cup granulated sugar

1/4 cup fresh lemon juice

1 Granny Smith apple, cored, halved, and thinly sliced

1 Bartlett pear, cored, halved, and thinly sliced

1 can (12 ounces) seltzer

In a large pitcher, combine wine, lemon liqueur, lemon zest, and sugar. Stir until sugar dissolves. Add lemon juice, apple and pear slices and mix well. Place pitcher in refrigerator for 4 hours to chill and allow flavors to blend. Just before serving, top sangria off with seltzer.

Orange Lime Cocktail

Courtesy of marthastewart.com

1/2 cup light-brown sugar

1/2 cup water

1/2 cup packed fresh mint leaves, plus sprigs for garnish

1 1/2 cups fresh orange juice

3/4 cup fresh lime juice

5 ounces light rum

1 orange, halved crosswise, thinly sliced

1 lime, thinly sliced

6 cups ice cubes

Bring brown sugar and water to a boil in a saucepan overmedium-high heat, stirring once. Remove from heat, and addmint leaves. Let steep 10 minutes; strain, and discard leaves. Letcool. (You should have about 3/4 cup syrup.) Stir together orangeand lime juices, rum, and syrup in a pitcher. Divide orange andlime slices among glasses, and top with 3/4 cup ice. Pour rummixture into glasses, and garnish with mint sprigs.