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5 Summer Drinks

Jun 28, 2010 11:32PM ● By Erin Frisch

Sugar Hill Punch

Blend, shake, or stir your way to refreshing warm-weather cocktails. Treat your friends to these fabulous concoctions at your next backyard party.

Sugar Hill Punch From Cocktails 2010, Food & Wine Books

  • Ice
  • 2 oz amber rum
  • ½ oz apricot liqueur
  • 2 oz mango nectar or juice
  • 1 oz fresh lime juice
  • ½ oz Simple Syrup (recipe follows)
  • 4 basil leaves, torn, plus 1 basil sprig for garnish
  • 2 dashes bitters
  • 1 mango slice for garnish
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnishes and shake well. Strain into an ice-filled glass and garnish with the basil sprig and mango slice.
Simple Syrup This bar staple is one of the most universal mixers, essential to mixing well-balanced cocktails. Stash a jar of the syrup in your refrigerator; it keeps for up to one month. In a small saucepan, combine 1 cup water and 1 cup sugar. Bring the mixture to a boil over moderately high heat, stirring to dissolve the sugar, about 3 minutes. Let cool, then transfer the syrup to a jar, cover, and refrigerate until ready to use. Makes about 12 oz.
Tropical Delight Mocktail From Cocktails 2010, Food & Wine Books
  • Ice
  • 2 oz unsweetened pineapple juice
  • 1 oz passion fruit nectar or juice
  • 1 oz unfiltered apple juice
  • ¾ oz fresh lime juice
  • ½ oz Simple Syrup (recipe follows)
  • ½ passion fruit, for garnish (optional)
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain into a chilled martini glass and float the passion fruit half on top.

Gin GenieGin Genie From Cocktails 2010, Food & Wine Books

  • 8 mint leaves
  • 1 oz gin
  • 1 oz fresh lemon juice
  • ½ oz Simple Syrup (recipe follows)
  • Crushed ice
  • 1 oz sloe gin
In a highball glass, lightly muddle the mint leaves. Add gin, lemon juice, and Simple Syrup and mix well. Add crushed ice and stir again. Top with more crushed ice and the sloe gin.

Bourbon Milk Punch From Cocktails 2010, Food & Wine Books

  • 1-1/2 oz bourbon
  • ½ oz dark crème de cacao
  • 1 oz chilled brewed espresso
  • 1 scoop vanilla ice cream
  • Pinch of freshly grated nutmeg for garnish
In a blender, combine all of the ingredients except the garnish and blend until smooth. Pour into a small white wine glass and garnish with the nutmeg.

Devils Island DaiguiriDevil’s Island Daiquiri From Cocktails 2010, Food & Wine Books

  • 1 Tbsp sugar
  • Dash of bitters
  • 1 lime wedge
  • 2 oz spiced rum
  • 1-1/2 Tbsp honey mixed with 1-1/2 Tbsp softened unsalted butter
  • ¾ oz fresh lime juice
  • ½ cup crushed ice
On a plate, mix the sugar with the bitters. Moisten the outer rim of a large chilled coupe with the lime wedge, then coat the rim with the sugar mixture. In a blender, combine the rum, honey mixture, lime juice, and crushed ice and blend at high speed until smooth. Strain through a fine sieve into the prepared coupe.

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