In case you haven't noticed, the sun is out and ready to party. Yesterday I got the official "pool's open!" email from a co-worker who welcomes the idea of his guests bringing something other than beer to his house this year. Which brings me to bringing you some posts with tips for summer cocktails, summer sammies for the picnic basket, and much more. Today we tackle: the cocktail! (Of course we start with that.) AAAD Reader Gina had some great recipes to share and here are some others as well. Bottoms up and Bottoms off! Yes, it's that hot.
From Gina: The Passion Martini (made with rum – not vodka or gin- for the sweeter liquor drinker)
Ingredients: Parrot Bay Passion Fruit Rum Cranberry Juice Orange Juice Pineapple Juice (it’s better to get the small cans if you can, so it doesn’t go to waste) Orange
Directions: Combine 2 oz (or however much alcohol you want in your martini) with splashes of all three juices in a martini shaker with ice. Shake it up and pour. The color should be a nice pink hue. Cut up an orange into whole, round slices and let float on top.
Voila! That’s it!
*Parrot Bay has a few other flavors as well if people want to experiment including: Mango, Coconut, and Pineapple – but I haven’t been able to beat the Passion Martini yet.
-Working at Sambuca there was a peach martini. I think it was made with peach vodka, oj, and something else. You should ask your local bartender! And when looking for the other Parrot flavor’s – there were recipes on the Captain Morgan site, so you might want to look at the big liquor brand websites and see what you can find.
The White Margarita / Blanco Margarita
Ingredients: Sauza BLANCO tequila Limeaid Limes
Directions: No idea about the parts – but I’d start with a little tequila, a lot of limeaid, and then cut up some fresh limes, squeeze them in and then use them for garnish.
And finally, if you'd rather get your drink on a stick (because we all know everything tastes better on a stick), then saddle up for these Spiked Watermelon Pops that I will be making this weekend if not sooner. These are a Giada recipe so they will no doubt be great and I will no doubt look as "perky" as her while making them.