H’okay dear readers! This is my list of things I am looking forward to this spring/summer, the said list will be followed by my favorite summer drink recipes:
Things I am looking forward to:
School: yes, you all know this one.
Sunshine: I am craving warm weather and nice sunny days!
My Birthday: Oh hush your face, everyone likes their own birthday. Why wouldn’t you? A day you get away with almost anything, get treated extra nice and get cake!? Yeah! I am looking forward to that.
Getting back in shape: No, this isn’t some stupid new years resolution …I just want my summer badonkadonk back.
Sweet tea with a dash of bourbon: Summer days on my patio with a tall glass of happy juice, of course that’s not going to happen too often; after all, I need to keep my brain study ready!
Picnics: I’m pretty sure people don’t do much of this anymore but I love it! Some light snacks and a pitcher of a delicious drink, my camera and some music.
Outdoor Studying: Love to study outdoors on hot weekends.
Barbecues: Succulent, flavor packed grilled meat…on a stick or a plate. A glass of a little somethin’ somethin’ and some corn on the cob. Need I say more?
Summer in general. Let my hair down, get me some of that laid on back. Take a drive out to some field to watch the stars, build a bonfire, have a get together out in my back yard. It’s a perfect kind of life.
Pink Bubbles: champagne and lychee juice. Mix to your own tastes.
12 mint leaves
1/2 ounce fresh lime juice
2 ounces coconut rum
1/2 ounce Simple Syrup
1 ounce cream of coconut from a well-shaken can
1 to 2 ounces chilled club soda
In a cocktail shaker, muddle the mint with the lime juice. Add the rum, Simple Syrup, cream of coconut and ice and shake vigorously. Strain into an ice-filled highball glass and top with the club soda.
3 pears, sliced
3 oranges, sliced
6 Granny Smith apples, sliced
24 canned lychees, drained
1 1/2 pineapples, peeled and cut into large chunks
One 750-milliliter bottle vodka
One 750-milliliter bottle Sauvignon Blanc or other dry, citrusy white wine
1/2 cup peach schnapps
In an airtight container or large bowl covered with plastic wrap, combine all of the ingredients except the ice and refrigerate for at least 24 hours. Strain the mixture into a punch bowl, discarding all of the fruit except for the lychees. Add enough ice to chill the sangria to serving temperature.
1 1/4 oz dark rum
3 oz guava juice
1 oz coconut cream
Pour the rum, guava juice and coconut cream into a blender with one cup of crushed ice. Blend until smooth. Pour into a tall glass. Serve with funky straw.
Safe sex on the beach:
peach nectar, grapefruit juice, pear nectar, coconut water blended with crushed ice.
Equal parts of all, throw into blender and blend until smooth.
1 1/2 oz coconut milk
3/4 oz cream
2 oz pineapple juice
Blend in a blender with a bit of crushed ice until all ingredients come together and form a smoothie-type consistency.
3 cups unsweetened apricot juice
3 cups ginger ale
1 tbsp lemon juice
Combine apricot juice, ginger ale, and lemon juice; stir well, and pour into individual glasses.
And to top it all off here are the last two most interesting non-alcoholic summer spritzers:
Green Tea Spritzer:
1/4 ounce good quality Chinese green tea leaves
1/4 cup lemon juice (from 1 lemon)
1/4 cup pomegranate syrup or pomegranate molasses, without any added sweeteners
3/4 cup ginger syrup
Mint, to garnish
Lemon slices, to garnish
Place the tea leaves in a large bowl. Heat 3 1/2 cups of water to about 170°F. (Or bring to a boil, then let cool for 5 minutes.) Pour the hot water over the green tea leaves and steep the tea for 5 minutes. Strain the tea, keeping the liquid and discarding the leaves.
Stir in the lemon juice, pomegranate syrup and ginger syrup. Add 8 cups of cold water. Stir. Let sit overnight in the refrigerator.
for the ginger syrup:
1/2 pound fresh ginger root, skin on
3 cups white sugar
2 cups water
Cut the ginger into knuckle-sized pieces. Buzz the ginger in a food processor or chopper until it is fine and stringy, like rough wood chips.
Add the sugar and water to a large saucepan and whisk to combine. Bring to a boil and lower the heat. Simmer just until the sugar has dissolved. Stir in the chopped ginger. Let the pot cool on the stove, then put it in the fridge to steep overnight.
The next day, strain the syrup through a fine mesh sieve at least twice, to remove the finer bits of ginger. Discard the ginger. Pour the syrup into a bottle or closed container and refrigerate. This syrup will keep for several weeks at least, as long as it is refrigerated.
Elderflower and Blackberry Spritzer:
1 liter soda water, chilled
1/2 cup elderberry flower syrup, chilled
Juice of 1 lime
About 1/3 cup blackberries, washed
1/4 mint leaves
Whisk the soda water and elderberry flower syrup with the lime. Stir in the blackberries and muddled mint leaves and serve immediately.