8 Delicious Drinks to Try This Summer

To beat the heat this Summer, we have put together 8 of our favourite and most delicious Summer beverages recipes! Serve these tasty summer cocktails and drinks at parties and cookouts all summer long!

Springtime Strawberry Sparklers

 This delicious Strawberry sparkler is essentially a strawberry slushy topped up with sparkling water to make a refreshing, very fruity summer beverage! This recipe only uses 5 simple ingredients and is super easy to make! Substitute the sparkling water with champagne to make a scrumptious cocktail.

• 2 cups frozen strawberries
• 1/4 cup lime juice
• 2 tablespoons raw honey or other liquid sweetener (optional)
• 4 mint leaves, plus extra sprigs for decoration
• Sparkling water*

1. ) Add the strawberries, lime juice, honey, and mint leaves to a blender. Blend on high until completely smooth. If it’s not mixing well you can add a splash of water.
2. ) Fill glasses halfway with the strawberry mixture, and top the glass with sparkling water. Top with the additional mint and serve immediately.
3. )If you’re not serving it all right away, keep the slushy mixture in the fridge and don’t add the water until serving. It’s best if you have it right away, but still good after it’s been in the fridge for a day or two.

This blueberry soda syrup is tart and tangy and vibrantly magenta. Mix it with club soda or ginger beer for a fun and fuchsia blueberry soda. Add some vodka for a cheeky cocktail or champagne for a blueberry bellini!

• 1 cup fresh or frozen blueberries
• 3/4 cup filtered water
• 1 teaspoon lemon juice
• 1/4 cup granulated sugar
• 1/4 teaspoon citric acid
• Lemonade, club soda, ginger beer or soda of choice

1. ) Combine blueberries, water, and lemon juice in a saucepan over medium heat. Cover and bring to a simmer for 10 to 15 minutes or until berries have softened and burst.
2. ) Strain syrup through a fine mesh sieve, pressing out as much liquid as possible.
3. ) Return strained syrup to saucepan and add sugar and citric acid. Bring to a boil over medium-high heat and cook for 5-10 minutes or until syrup has thickened slightly. Remove from heat and let cool before pouring into bottles or jars. Syrup will keep, refrigerated in an airtight container, for up to 1 month.
4. ) Mix with your favourite soda and enjoy!

Frozen Peach Bellini

Recipe by Sugar & Charm

Make the most of peaches during Summer and cool down with this Frozen Peach Bellini. This cocktail is super smooth, not too sweet and so refreshing that you will want to enjoy the entire batch! (With your guest of course)

• 1 cup frozen peaches
• 2 fresh, juicy and ripe peaches – peeled and pitted
• 1 cup sparkling white wine or Champagne
• 1 shot vodka
• 3 tablespoons sugar
• Juice of 1/2 large lime

Blend all of the ingredients together in a blender until smooth! Serve in glasses with charming straws and enjoy!

Rhubarb Mojito

Recipe from The Feed Feed

 This Rhubarb Mojito is a quick and easy cocktail that will leave you feeling refreshed in the warmer months!

• 60 white rum
• 20ml fresh squeezed/strained lime juice
• 30ml rhubarb syrup
• Pinch of salt
• Palmful of mint leaves + more for garnish
• Seltzer
• 2 Cups Rhubarb Stalks
• 1 Cup Sugar

1. ) Combine the rum, lime and mint leaves in a blender. Pulse once, then blend on high for three seconds.
2. ) Strain through a fine mesh strainer into a cocktail shaker filled with ice.
3. ) Add the salt and syrup, shake, and strain into a glass filled with ice. Top with seltzer and additional mint to garnish.

For the syrup: chop rhubarb stalks and combine in a saucepan with 1 cup sugar and 1 cup water over medium heat (add a dash of good quality vanilla extract if you have it). Bring to a boil, stirring occasionally, then bring heat down to a low boil for 10 minutes. Remove from heat and let cool, then strain and refrigerate.

Pomegranate, Mint & Rose Spritz

 Make in a jug or individual glasses for a cocktail that taste just as good as it looks. Add a shot of a good quality botanical gin to the syrup, rose water and lime juice and the start to turn this mocktail into a cocktail!

• Pomegranate syrup
• 1 Tbs maple syrup
• 2Tbs pomegranate molasses
• ½ tsp sumac
• 3 Tbs water
• 4 limes, 2 cut in ½ and the other 2 cut into 6 wedges each.
• 4 Tbs rose water
• 1 cup mint
• 1 pomegrante, seeds removed
• 1 litre soda water
• 4 tsp rose petals (optional)

1. ) Layer the pomegranate, mint and lime slices in the glasses
2. ) Add a tsp of pomegranate seeds to each glass, follow with 2-3 teaspoons (add more if you would like it sweeter) of pomegranate syrup, 1 Tbs rose water and the juice of 1/2 a lime.
3. ) Use the handle of a wooden spoon to muddle this a little, crushing some of those pomegranate seeds into the syrup
4. ) Add a few ice cubes, then some mint leaves, a wedge of lime and another tsp of pomegranate seeds.
5. ) Add more ice and then another wedge of lime, another few mint leaves and another tsp of pomegranate seeds. Repeat one more time if using a tall glass. If you have leftover syrup you can drizzle a little extra over the top.
6. ) Top each glass with soda water

Blood Orange & Sage

Recipe by Snixy Kitchen

• ¼ cup sugar, plus more for candied sage garnish (optional)
• ¼ cup water
• ¼ cup fresh sage
• 1 cup ice
• 1 cup freshly squeezed blood orange juice (from about 4-5 blood oranges)
• 1 cup seltzer water

1. ) In a small pot, stir together the sugar and water. Heat over medium-high heat until the sugar just dissolves, about 5 minutes.
2. ) Remove from heat and stir in the fresh sage. Steep for 15-20 minutes.
3. ) Strain the sage simple syrup into a small cup, reserving the sage to candy as a garnish (optional).
4. ) (Optional). One piece at a time, dip a soaked leaf of sage in a small bowl of sugar, covering both sides of the leaf with sugar. Transfer to a plate to dry. (It takes a few hours to harden, so if you’re hoping to have this as a garnish, prepare the sage simple syrup in advance).
5. ) Divide the ice between two cups.
6. ) Pour ½ cup of freshly squeezed blood orange juice into each glass.
7. ) Pour 2-3 tablespoons of sage simple syrup into each glass (you can always add more, depending on how sweet you like it).
8. ) Top off each glass with ½ cup of seltzer water.
9. ) Garnish with candied sage and a blood orange slice.

Fennel Cucumber Spritzer

Recipe by Abras Kitchen

 Fennel and cucumber are the perfect pair and ultra refreshing. This lemonade is perfect for a hot summer's day! Add some gin to turn this lemonade into a delicious cocktail

• Tips and core of 1 bulb of fennel (about 3 cups worth)
• 2 cups water
• ¼ cup honey
• cucumber slices
• lime slices
• sparkling water

1. ) Dice tops and core of fennel into 1″ bits (this does not have to be precise), combine with water and honey in a small saucepan
2. ) Bring to a boil, reduce heat and simmer for 25 minutes.
3. ) Strain through a fine sieve. Chill.
1. ) Mix with sparkling water, sliced cucumber, and lime wedge. I typically use about ¼ cup of simple syrup per glass

Cucumber Lemonade

• 1 paper-thin, lengthwise slice of European cucumber, for garnish
• Ice
• 1/2 large cucumber, peeled
• ¼ teaspoon ginger, chopped
• 1/2 teaspoon finely torn mint, plus 1 mint sprig, for garnish
• 2 tablespoon honey
• 2 tablespoon fresh lemon juice
• 2 tablespoon fresh lime juice
• 1/2 cup chilled club soda

1. ) Cut cucumber in half length-wise and scoop out seeds. Puree cucumber and ginger and ¼ cup water in a blender. Strain the puree through a fine sieve.
2. ) Press the cucumber slice against the inside of a mason jar or highball glass and add ice.
3. ) In a cocktail shaker, muddle the torn mint, honey, lemon and lime juices and 2 tablespoon of water until the honey is dissolved.
4. ) Add ice 1/2 cup of cucumber juice and shake well. Strain into the prepared glass and stir in the club soda. Garnish with the mint sprig.

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