It’s hard to believe that Memorial Day Weekend is here already since the weather in NYC doesn’t seem to match up with the appropriate seasons anymore. With Memorial Day comes barbeques, festivals and fairs, and hopefully some beach-worthy sunshine and what better way to enjoy these summertime staples than a nice, cold summer-inspired cocktail? Below you’ll find cocktail recipes mixed with all your summertime favorites like iced tea, lemonade, fruit punch, fresh fruit, and even a red velvet strawberry shortcake. One sip of these cocktails and you’ll be singing ‘summertime and the livings’ easy’ faster than it takes to step into your favorite pair of flip flops.
Zing Red Velvet Shortcake (Courtesy of Zing Vodka)
1.5 oz. Zing Red Velvet
2 oz. Cream Soda
Splash Lemon juice
Muddle two fresh strawberries. Add all but soda to a cocktail shaker. Shake and strain over fresh ice. Top with soda and garnish with half a strawberry. Serve in a low or highball glass on the rocks.
KAPPA Punch (Courtesy of KAPPA Pisco)
1.5 oz. KAPPA Pisco
.5 oz. Grand Marnier Cordon Rouge
1 oz. Pineapple juice
.5 oz. fresh Orange juice
.5 oz. Lime juice
2 dashes Angostura Bitters
Combine all ingredients in a mixing glass filled with ice. Shake vigorously and strain into a wine goblet or rocks glass with fresh ice. Garnish with a pineapple wedge.
Cantaloupe Tea Daiquiris (Courtesy of Tea Sommelier James Labe)
1.5 oz. Numi Emperor’s Pu-erh Tea
1.5 oz. Van Gogh BLUE Vodka
3 oz. Cantaloupe, frozen/cubed
1 oz. Coconut milk
Splash of Lemon Juice
Steep tea at 4x normal strength for two minutes, then remove tea bag and chill liquid for later use. Combine and blend ingredients in blender, adding a splash of lemon for each serving. Serve on the rocks, garnish with lemon wedge.
Spiced Orange Lemonade (Mocktail) (Courtesy of Tea Sommelier James Labe)
¾ cup (one steeped teabag) Numi Orange Spice Tea
¼ cup fresh organic Lime juice
Splash of ginger ale
Place mix in a shaker and shake for ten seconds. Serve chilled.
Green Iced Tea (Courtesy of Tea Sommelier James Labe)
1 Numi Decaf Ginger Lemon Tea bag
3 oz. fresh Cucumber juice
1.5 oz. Tequila
Splash of Lemon juice
Infuse one tea bag in Tequila for thirty minutes, then remove bag, squeezing out excess. Combine and stir ingredients. Serve on the rocks. Garnish with lime wedge.
CherryCran Lemonade (Courtesy of Erin Ward)
2 oz. Absolut CherryCran
.5 oz. Simple Syrup
3 oz. Lemonade
Splash of Cranberry juice
Combine ingredients in a shaker with fresh ice. Shake and serve in a Collin’s glass over ice. Garnish with a lemon wheel.