1. Sip Back & Relax!
It’s that time again–the close of summer! With the heat subsiding, what better way to celebrate than with some refreshing cocktails and amazing grilled eats! Check out these recipes that are sure to make your mouth water!
2. Angry ElderBerry Mojito
1 oz white rum
4 slices strawberry
4 mint leaves
6 oz (1/2 bottle) Elderflower Cider
Muddle berries & mint in Angry Orchard Pint. Fill glass with ice. Add rum & cider. Pour into mixing cup & stir. Pour back into Angry Orchard Pint & garnish w/ strawberry.
3. Summer Spice
1.5 oz Ciroc Red Berry
.75 oz lime juice
.5 oz simple syrup
5 leaves basil
1 piece of jalapeno
3 dashes celery bitters
Directions: Muddle basil, jalapeno and celery bitters. Add simple syrup, lime juice and Ciroc Red Berry. Pack with ice and give a long, hard shake. Double strain into old fashioned glass with ice. Garnish with basil leaf.
4. Red Berry Sangria
1 oz Ciroc Red Berry
1 oz Rose Wine
.5 oz Fresh Lemon Juice
.5 oz Simple Syrup
2 oz Berry Tea
Stir over ice in Wine glass
5. Patron Jalapeno Margarita
16 oz Patrón Silver
8 oz Patrón Citrónge
1 Jalapeño, sliced
8 oz Fresh Lime Juice
1 tbsp Sugar
Kosher Salt, Lime Wedges
Jalapeño Slices and Ice
Muddle jalapeño slices with lime juice. Mix lime juice with sugar, Patrón Silver, and Patrón Citrónge in a pitcher. Chill in refrigerator. Serve in salt-rimmed glasses with lime wedges and sliced jalapeños. Serves 8.
6. Cayenne Grilled Peaches
Check out the recipe here: http://bit.ly/TvdDIY
7. Low & Slow Beef Brisket
Check out the delish recipe: http://bit.ly/1gltcg9
8. Honey & Soy Glazed Ribs
Check out the recipe: http://bit.ly/1gltcg9
9. Grilled Pork T-Bones With BBQ Butter
Check out the recipe here: http://bit.ly/1oT1I4a
10. Grilled Skirt Steak With Horseradish Sauce
Check out the recipe: http://bit.ly/1og8iiL
Created by Alejandra Schrader on behalf of leading culinary apparel company Chef Works.
11. Cruzan High Tai’d
1 part Cruzan Peach Rum
1 part Cruzan Estate Diamond Dark Rum
1/2 part DeKuyper Triple Sec Liqueur
3/4 part Fresh Lime Juice
3/4 part Orgeat Syrup
Directions: Combine all ingredients over ice in a shaker. Shake vigorously and pour into a double old fashioned glass over ice. Garnish with a sprig of Fresh Mint.
12. Cruzan Life’s A Peach
3/4 part Cruzan Peach Rum
1 1/4 parts Cruzan Aged Light Rum
1/2 part Fresh Lime juice
8 Mint Leaves
1/2 of one Pineapple Ring
1 Mint Sprig for Garnish
Directions: Add all ingredients to a blender with two ice cubes and blend for 20 seconds. Let it settle for another 20 seconds, then pour into a chilled coupe glass. Garnish with a lightly slapped mint sprig.
13. Basil Daiquiri On The Rocks
24 oz. Brugal Extra Dry Rum
12 oz. Fresh Squeezed Lime Juice
9 oz. Demerara Syrup
8-10 Bunches of Basil
12 Dashes Orange Bitters
Combine all ingredients in a punch bowl or pitcher, shake each serving and double strain over ice in a rocks glass. Garnish with afresh cracked black pepper and a basil leaf
14. Cruzan Weekender’s Punch
8 parts Cruzan Aged Light Rum
4 parts Cruzan Passion Fruit Rum
12 parts Riesling
3 parts Lemonade
4/5 part Lemon Simple Syrup*
Directions: Combine all but Riesling in a punch bowl & refrigerate. Add Riesling at service. (Serves 8)
Lemon Simple Syrup
8 parts Water
8 parts Sugar
2 Lemon Peels
Combine 8 parts Sugar with 8 parts Water & dissolve over heat with 2 Lemon Peels.
15. Watermelon Margarita
4 parts Sauza® Blue Silver 100% Agave Tequila
2 parts JDK & Sons™ O3 Premium Orange Liqueur
3 cups seedless watermelon, chilled & cut into pieces
½ cup lime juice
1 cup ice
Freeze cubed watermelon in a plastic bag for a minimum of 2 hrs. Blend all ingredients until smooth. Serve in glasses rimmed with salt & garnish with a lime or watermelon wedge.
16. 2 GINGERS® Charger
4 parts 2 GINGERS® Irish Whiskey
2 parts Lemon Juice
1 part Simple Syrup
1 dash Rhubarb Bitters
Top off with Ginger Beer
Directions: Build non-carbonated ingredients over ice in a tall glass, and top with ginger beer. To make simple syrup: Dissolve 2 parts cane sugar into 1 part hot water.
17. Spring Lemonaide
*Created by Bobby “G” Gleason, Beam’s Master Mixologist
1 part Jim Beam(r) Honey
2 fresh lemon sour
4-6 fresh blueberries
Lemon wheel for garnish
Directions: In a mixing glass, muddle the blueberries with a splash of simple syrup. Add the Jim Beam(r) Honey, lemon sour and shake with ice then fine strain over fresh ice. Top w/club soda. Garnish w/fresh blueberries & a lemon.
18. Honey White & Blue
Created by Bobby “G” Gleason, Beam’s Master Mixologist
2 parts Jim Beam(r) Honey
1 part Blue Curacao
2 parts White Cranberry Juice
Juice of one half Lime
Directions: Shake all but the Curacao and strain into a chilled cocktail glass. Slowly pour the Curacao against the inside of the glass so that it sinks to the bottom. Garnish with a lemon wheel.
19. Voga Star Spangled Spritzer
1.5 oz Peach Schnapps
1 oz. Agave nectar
3 oz VOGA Sparkling
Fresh berries and Peach Slices (for garnish)
Combine Peach Schnapps and Agave Nectar in a shake and shake vigorously. Pour into a chilled glass and top with VOGA Sparkling. Garnish with fresh peaches and raspberries.
20. Succelent BBQ Sauce
Check out the amazing recipe here: http://bit.ly/1o6Mpoy
21. American Dream
3 oz. RealBeanz Mocha
2 oz. raspberry liqueur
1 oz. vodka
Add RealBeanz Mocha, Raspberry liqueur, vodka, and crushed iced to a shaker and shake vigorously. Pour into martini glass and garnish with frozen raspberries.
22. ICE Pop Sparklers
Ice Cube Tray
1 bottle Black Raspberry Sparkling ICE
1 container of fresh raspberries, chopped
Fill trays or molds with Sparkling ICE, top each with a scoop of chopped raspberries. Cover tray tightly with tin foil. Poke a popsicle stick through the foil into each cube. Place in freezer for 2 hours until frozen.
23. AmericaThe Blue-tiful
1.5 oz White rum
1 oz Blue curacao
3 oz Lemonade Sparkling ICE
Fresh berries (for garnish)
Combine all ingredients into a blender and blend on high until it becomes slushy. Pour into a chilled glass and garnish with a fresh berries.
24. BIG GINGER®
2 parts 2 GINGERS® Irish Whiskey
Directions: Pour the 2 GINGERS® Irish Whiskey into a pint glass with ice. Top with ginger ale, followed by a wedge of a lemon and lime.