Summertime Cocktail Recipes

Cool off this summer with delicious cocktail and drink recipe ideas.
Serve these tasty cocktails parties and cookouts all summer long.

Peach Sangria

Total Time: 2 hr 10 min
Prep: 10 min
Inactive: 2 hr
Yield: 8 servings
Level: Easy

3 ripe peaches (about 1 pound), halved and pitted
1 bottle young Riesling (750ml or 3 1/3 cups)
10 leaves lemon verbena, lemon balm, or mint, loosely torn

With a box grater, grate 2 of the peach halves into a pitcher,
discard the skins. Finely dice the remaining peaches, add them
to the pitcher along with the wine and herbs. Cover and
refrigerate until chilled, at least 2 hours. Serve.


Cucumber Pineapple
Tequila Cooler

Total Time: 10 min
Prep: 10 min
Yield: 4 servings
Level: Easy

1 cup fresh pineapple cubes
2 limes, skin removed
1 seedless European cucumber, peeled,
plus cucumber
slices for garnish
4 ounces silver (blanco) tequila
1 1/2 cups ice cubes, plus more for serving
1 tablespoon agave nectar
Pinch kosher salt

Prepare a vegetable juicer (or blender if unavailable). Run the pineapple, limes and cucumber through the juicer, letting all the juices combine. Pour the tequila into a cocktail shaker or pitcher, and then add the juices, ice, agave and salt. Shake or stir vigorously until chilled. Line up 4 tall Tom Collins glasses filled with ice, and pour the tequila cooler over. Serve with straws and cucumber slices for garnish.


Ginger Lemongrass Pina Colada

Total Time: 30 min
Prep: 5 min
Inactive: 20 min
Cook: 5 min
Yield: 4 servings
Level: Easy

1 stalk lemongrass
3/4 cup peeled and sliced fresh ginger
1/2 cup sugar
2 cups pineapple juice, chilled
1 cup coconut milk
1 cup white rum, chilled
Pinch kosher salt
4 fresh mint sprigs or 4-inch pieces lemongrass, for garnish

With the back of a heavy chef’s knife, bruise the lemongrass stalk to expose the inside fibers and cut it into 1-inch lengths. Combine the lemongrass pieces, ginger, sugar and 1/2 cup water in a small saucepan. Bring to a simmer and cook a few minutes until the sugar dissolves. Remove from the heat and steep for 20 minutes.
Strain the syrup into a bowl, discarding the solids. Place the bowl over a larger bowl filled with ice and whisk the syrup until it cools.
Combine the pineapple juice, coconut milk, rum and all of the cooled syrup in a blender and blend; it will make a nice frothy layer on top.
Pour into 4 tumblers with or without ice and garnish with the mint or lemongrass.
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