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We love unusual summer cocktails!  These delights will not only cool you down, but they will spice up long, hot summer evenings. Well, here’s your chance to mix these drinks like the master mixologist you’ve always wanted to be……
Summer Mist Mojito
Nothing is more refreshing than a truly Caribbean experience and the Mojito is just that. While the Cuba Libre has been called the symbolic beverage of Cuba (although certain companies seem to be inaccurate about the history of rum, cola and the liberation of Cuba), the Mojito was probably concocted on Cuban soil well before Americans brought them cola.

2 oz Bacardi Light Rum
½ lime, cut in wedges
5 fresh mint leaves
3 oz simple syrup
4 oz soda

Lime wedge
1 peeled and julienned strip of Mellissa’s sugar cane (available in supermarkets)
( also sells pre-cut sugar cane sticks for $7.95)

In a Boston shaker, tear the mint leaves into small pieces and add the lime wedges. Infuse  the contents in the bottom of the shaker with a muddle or a spoon. Add rum and muddle to infuse it with the mint and lime essences. Fill with ice and syrup; shake until a strong frost forms on the shaker. Pour into a large hurricane glass, garnish with the sugar cane and lime wedge.
Green Garden Gin and Tonic
Our next treat comes from the island of Scotland, home of the world’s most unique gin. While most gins on the market are simply vodka distilled once more with juniper berries, Hendrick’s is still distilled in a copper Bennet (a rare tradition nowadays) and infused with rose and cucumber. Even if you do not care for the traditional gin and tonic – the cocktail’s cool effervescence will surprise you.

1 ¼ oz Hendrick’s Gin
4 oz tonic water
1 cucumber
1 lemon

Using a vegetable peeler, peel stripes lengthwise down the cucumber and remove some lemon zest from the lemon. Slice the cucumber into thick discs. Fill a rocks glass with ice and add the gin and tonic. Lightly stir the glass with a bar spoon. Add the lemon zest (in spirals if you are clever) and 3 or 4 slices of cucumber. Place a slit from the center of one cucumber slice to the edge and hang the slice from the glass.

Almost-a-Meal Mary

The Bloody Mary has become a staple amongst boozers and binge-drinkers after their liquor-filled stints. But the bloody mary can be easily turned into a gazpacho-style soup/beverage to provide you with a spicy treat that might be enough for dinner.

2 oz Absolut Peppar vodka
4 oz Zing Zang Bloody Mary mix
5 sun dried tomatoes, chopped
1 roasted red pepper, chopped
5 green and 5 black olives, chopped
3 green and 3 black olives, whole
4 cherry tomatoes
2 dill pickle spears
3 peeled and de-veined shrimp (tails on)
2 tbsp Lea and Perrins Worcestershire Sauce
1 tsp fresh ground pepper
Dash of Sriracha, Tabasco or any hot sauce
Old Bay seasoning

In a shaker, combine 5 ice cubes, vodka, mix, sun dried tomatoes, peppers, olives, Worcetershire and hot sauce. Shake vigorously. Rim a large, wide mouthed glass (I prefer a stemless red wine glass) with the Old Bay seasoning. Pour the mixture into the glass. Garnish with pickle, shrimp, olives and cherry tomatoes.

Bubbling Elderflower Belini

One of the latest trends in herbal refreshment is the flower of the Elder tree in cocktails. St. Germain, a truly unique liqueur from France, handpicks the flowers and bicycles them from the foothills of the Alps to the distillery. Combining this delicate liqueur with a customary Italian tradition brings the sparkle back to sparkling white wine, and adding the Wild Hibiscus garnish brings the organic spark to the drink

2 oz of your favorite champagne or sparkling white wine
1 oz St. Germain Elderflower Liqueur
½ oz of Peach Schnapps
1 Wild Hibiscus flower in syrup ($11.99 at

Prior to serving, chill the St. Germain and Peach Schnapps in the refrigerator. Place the wild hibiscus flower in syrup into the bottom of a flute. Delicately add the schnapps, liqueur, and then the bubbly and amaze your guests as the flowers slowly begin to unfold in the glass.

Melonballer Mint Julip (invented by Caitlin Newman)
If you ever had the pleasure of eating alcoholic watermelons in college – you will meet the classy version of that in this twist on the Kentucky Mint Julip. While holding true to the classic southern sensation, the infusion of watermelon brings the sweetness of the bourbon out to play.

1 ¼ oz Knob Creek Bourbon
1 seedless watermelon, carved and diced
4 fresh mint leaves, whole
1 tbsp powdered sugar

Fill a rocks glass (it is a Kentucky custom to use a pewter cup) with ice and water and let the glass get nice and frosty. Get out your muddle again and infuse the bourbon with the sugar and mint leaves. Let the mixture stand in the refrigerator while you prepare the watermelon. Once the watermelon has been carved and chopped, fill your blender with watermelon and blend until smooth. Run the watermelon puree through a sieve and discard pulp. Dump the ice water out of the chilled glass. Using a strainer, extract the bourbon mixture from the shaker into the glass. Fill with the watermelon puree and stir the mixture carefully. Garnish with a sprig of mint.

Tequila Te Ching (invented by Chris Pilny)
This drink inspires you to go with the flow. The inventor, who wanted a tequila sunrise, didn’t have the required grenadine. He opened the refrigerator door and found a carton of Ceres Peach Juice. Utilizing the Taoist philosophy of the Tao Te Ching, he went with the flow and made this refreshing summer beverage.

1 ¼ oz tequila
orange juice
Dash of Ceres Peach Juice

Fill a highball glass with ice. Build the drink with the tequila and orange juice and lightly stir. Pour the peach juice down the side of the glass to sink it to the bottom of the drink. Garnish with a slice of orange.

Farkle Sparkle (invented by Chris Pilny)
Named after the popular dice game, this drink is a spin on the John Daly, the alcoholic Arnold Palmer. This drink is punched up with raspberry, lemons and a unique sweet tea liqueur – perfect for cooling down on the front porch during those summer games of Farkle.

1 oz Firefly Sweet Tea Vodka
3 oz raspberry lemonade
1 oz soda

Build all ingredients in a highball glass filled with ice, lightly stir. Garnish with a lemon wedge. / Issue 110 - September 2018
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