It's Cocktail Time
It's gonna be a long, hot summer, and you deserve a drink!
Full disclaimer: I’m not huge on cocktails, and I tend to order a Diet Coke with lime at the bar. It’s not for any big reason other than I don’t always love the taste of whatever concoctions a place is offering, so I tend to just skip it. That means I’m also not the best bartender - until recently. About a month ago, a Mr. Al Roker brought us a huge bag of mint from his garden upstate, and my boss - who is always encouraging me outside my comfort zone - told me to whip up a cocktail recipe using the mint. I’ll share more details on that recipe (a Raspberry Hugo Spritz!) below, but that little bit of encouragement is all it took to get me grooving on a major cocktail kick. Here are some recipes I’ve been working on and enjoying! Get ready to go - it’s cocktail time!
Paper Planes
Even though I really got going on my cocktail journey this summer, this drink planted the seed back in January. It was Hoda’s last day, and we needed a celebratory drink to pass the baton to Craig. They asked for this drink with about five minutes notice, so I had to be quick on my feet. Craig loves bourbon, so I went with a Paper Plane and hoped for the best. It’s six months later, and I still make Paper Planes every Friday for our hosts and guests. Ciara got to enjoy one this week! She loved!
INGREDIENTS (makes 1 cocktail):
1 oz. Woodford Reserve bourbon
1 oz. Aperol
1 oz. Disaronno
1 oz. freshly squeezed lemon juice
Lemon peel, for garnish
1 Amarena cherry, for garnish
DIRECTIONS:
Fill a cocktail shaker with ice. Pour all the ingredients in and shake thoroughly.
Strain into a coupe glass and garnish with a lemon peel and an Amarena cherry.
*For a frozen version, mix all the ingredients in a blender filled with ice. They are delicious on a hot day!!!!
Raspberry Hugo Spritz
I've been making this one nonstop ever since Al brought us his mint. I even got to make these for Jenna and Dwyane Wade this week, and both of them were obsessed. Dwyane promptly asked for a second and JBH asked if she could take some of the raspberry St. Germain to go. I’d call that a win! It’s summery and fresh, and I know you’ll love it just as much as Dwyane Wade did.
INGREDIENTS FOR THE RASPBERRY ST. GERMAIN:
2 pints of raspberries
A few sprigs of mint
St. Germain
INGREDIENTS FOR THE RASPBERRY HUGO SPRITZ (makes 1 cocktail):
2 oz. Raspberry St. Germain
2 oz. soda water
2 oz. prosecco
A few raspberries
A few sprigs of mint
DIRECTIONS:
For the raspberry St. Germain, put the raspberries and mint in the bottom of a very large mason jar, and muddle them together. Fill the jar with St. Germain, close it, and shake. Refrigerate for at least 4 hours and up to 24 hours. Strain out the raspberries and mint.
For the cocktail, put 3 raspberries and a sprig of mint in the bottom of a glass. Fill the glass with ice and add the raspberry St. Germain.
Top with the soda water and prosecco.
Garnish with 3 more raspberries and a large sprig of mint.
Orange Lime Margarita
I tend to go easy on tequila (following a night we don’t discuss during my freshman year of college), but adding fresh orange juice to a traditional marg softens the tequila just enough that even I love it. I think you will too!
INGREDIENTS (makes 2 cocktails):
2 oz. freshly squeezed orange juice
4 oz. freshly squeezed lime juice, plus more for garnishing the rim of the glasses
2 oz. tequila blanco
1 tsp agave
Salt, for garnishing the rim of the glasses
Sugar, for garnishing the rim of the glasses
Orange and lime wheels, for garnish
DIRECTIONS:
Combine equal parts salt and sugar in a small bowl. Wet the rims of the glasses with lime juice, and dip in the salt and sugar mixture.
Fill a cocktail shaker with ice. Add the orange juice, lime juice, tequila blanco, and agave. Shake thoroughly.
Pour into the glasses and garnish with orange and lime wheels.
Strawberry Aperol Spritz
Inspired by my success with the Raspberry Hugo Spritz, I decided to do the same process with strawberries and Aperol. My best friend, who LOVES an Aperol Spritz, was coming to visit New York and I wanted to have a fun cocktail waiting for her upon arrival. This was the perfect choice!!!
INGREDIENTS FOR THE STRAWBERRY APEROL:
1/2 quart strawberries, stemmed and quartered
Aperol
INGREDIENTS FOR STRAWBERRY APEROL SPRITZ (makes 1 cocktail):
2 oz. Strawberry Aperol
2 oz. soda water
2 oz. prosecco
Whole strawberries, for garnish
DIRECTIONS:
For the strawberry Aperol, put the strawberries in the bottom of a very large mason jar, and muddle them. Fill the jar with Aperol, close it, and shake. Refrigerate for at least 4 hours and up to 24 hours. Strain out the strawberries.
For the cocktail, fill a glass with ice and add the strawberry Aperol. Top with the soda water and prosecco.
Garnish with 2 or 3 whole strawberries.
I hope you have a fabulous week!!!! Xo, Krissy