4 Delicious + Refreshing Cocktails to Make at Home ASAP

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The dog days of summer are officially upon us! These long and steamy days of July and August mark the hottest stretch of summer, and are typically the perfect time for entertaining and lounging poolside with friends. While your social schedule may look different this year than summers past, there is no reason why you can’t enjoy some of the simple joys of the season with a couple of socially-distanced friends.

Few things scream summer more than a pitcher of fruity cocktails or blender drinks. And while cocktails to-go are currently a thing, there’s something particularly fun and personal about blending them up at home.
That’s why Tara Roscioli of Highway 2 Well is sharing three of her favorite pitcher cocktails from her book Clean Cocktails: Righteous Recipes for the Modern Mixologist for us to sip on at home this summer.

The Day Drinker {Serving Size: 6}

Ingredients:

-3 lemons, cut into quarters
-12 fresh sage leaves, torn
-3 teaspoons coconut sugar
-1 ½ cups gin { Tara likes Hendrick’s}
-1 ½ cups freshly squeezed grapefruit juice
-Ice

Garnish:

-Sage leaves
-Grapefruit wheels

Directions:

First, muddle the lemons at the bottom of a pitcher, working hard to extract the flavor of the oils from the lemon peels.

Next, add half of the sage leaves and the coconut sugar to the pitcher and muddle gently-if you are too aggressive, you will agitate the herbs and cause a bitter flavor.

Add the gin, grapefruit juice, and ice and stir until well combined. Tweak with additional alcohol or coconut sugar for your individual taste.

Strain the contents of the pitcher into six ice-filled rocks glasses. Garnish each with the remaining sage leaves and grapefruit wheels, then just enjoy!

Read more: To-Go Cocktails in Hoboken + Jersey City: The Ultimate Guide

Meyer Lemonade {Serving Size: 6}

refreshing summer cocktails Meyers Lemonade

Ingredients:

-2 ½ to 3 cups vodka {Tara like’s like Tito’s}2 cups freshly squeezed Meyer lemon juice {or the juice of regular lemons}
-1 ½ to 2 cups honey syrup
-Zest of 6 Meyer lemons
-Ice

For Honey Syrup:

-1 cup honey
-1 cup filtered water

Garnish:

-Lemon wheels

Directions:

To make the Honey Syrup, place the honey and filtered water in to a saucepan. Cook on medium-high heat while stirring the honey until it’s dissolved. Then, place it to the side to cool.

Next, place the vodka, lemon juice, Honey Syrup, and lemon zest in a pitcher and stir until combined. Tweak with additional alcohol or syrup for your individual taste. This drink can be tart, so adding filtered water may also be called for.

Pour the contents of the pitcher into six ice-filled rocks glasses. Garnish each with a lemon wheel.

See more: Best Spots for a Margarita in Hoboken + Jersey City

Coconut-Cucumber Margarita {Serving Size: 6}

Ingredients:

-Sea salt
-6 lime wedges
-2 medium cucumbers, peeled and roughly chopped
-1 ½ cups silver tequila {Tara likes like Patron, Casamigos, Espolon, or Cabo Wabo}
-½ cup freshly squeezed lemon juice
-½ cup freshly squeezed lime juice
-¼ to ½ cup Coconut Syrup
-Ice

For Coconut Syrup:

-2 cups of coconut sugar
-1 cup of filtered water

Garnish:

-Lemon wedges
-Lime wedges

Directions:

Scatter sea salt on a dish. Take the tail end of a lemon or lime and rim six rocks glasses and then dip in salt. TIP: try to keep the salt on the outside of the glass and not on the inside rim so that the drink doesn’t become too salty. Fill each glass with ice and set aside.

To make the coconut syrup, place the water into a saucepan over medium-high heat and bring to a rolling boil. Add the coconut sugar and reduce the heat to low, stirring occasionally for 6-8 minutes or until the sugar is dissolved. Set the syrup aside and allow it to cool for one hour.

Then, place the cucumber in a blender and blend until a smooth puree is formed. Strain the contents of the blender through a fine-mesh strainer.

Pour the cucumber juice, tequila, lemon and lime juice, and coconut syrup into a pitcher and stir until well combined. Tweak with additional alcohol or syrup for your individual taste.

Pour the contents of the pitcher into the prepared glasses, and garnish each with a lemon or lime wedge.

Mango Me Crazy Margarita {Serving Size: 6}

Ingredients:

-Chili Powder
-Sea Salt
-Limes
-2 cups frozen mango
-1 cup lime juice, freshly squeezed
-1 cup orange juice, freshly squeezed
-6 oz silver tequila
-¼ cup coconut syrup (see below for recipe}

For Coconut Syrup:

-2 cups coconut sugar
-1 cup filtered water

Garnish:

-Lime wedges

Directions:

Combine chili powder and sea salt on a dish. Take the tail end of a lime and rim six rocks glasses and then dip in chili powder/sea salt.

To make the coconut syrup, place the water into a saucepan over medium-high heat and bring to a rolling boil. Add the coconut sugar and reduce the heat to low, stirring occasionally for 6-8 minutes or until the sugar is dissolved. Set the syrup aside and allow it to cool for one hour.

Place all ingredients in a blender and blend until smooth. Add ice to make a frozen cocktail. Tweak with additional alcohol or syrup for your individual taste.

Pour contents of pitcher into the prepared glasses, and garnish each with a lime wedge — finally, sip and enjoy!

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Tara Roscioli is the founder of Highway 2 Well, a holistic approach to health and weight loss.