During my recent travels, I met interesting people and along the way found that they have memorable recipes. Nothing says Summertime like a good old fashioned lemonade. Nothing says spruced up and unforgettable lemonade like Rosemary Lemonade. Heather treated us to this delightful beverage at a recent porch illumination over the 4th of July in the Pacific Northwest. Americana at its best! We had our choice of a snow cone, Coke float, or lemonade. My taste buds led me to the refreshing recipe that I couldn’t wait to share. Thank you, Heather, for your warm hospitality and new found love for lemonade.
12 cups of water, divided
1 cup of sugar
12 sprigs of rosemary
1 cup fresh squeezed lemon juice
Bring 4 cups of water to a boil, add the sugar and stir until dissolved. Remove from heat and add 12 sprigs of fresh rosemary. Cover and steep for 30 minutes. Remove rosemary, let cool, then add 1`cup of fresh squeezed lemon juice and 8 cups of water. Chill and allow flavors to blend for several hours before serving. If possible, make this the day before, as the taste will be smoother. Enjoy!
My business partner Jeremy shared this recipe for a different margaritas. I hear people call them beer-garitas. I did make a couple tweaks to the recipe, and I thought they were really good and easy!
In a large glass pitcher, combine –
- One can of frozen concentrated limeade (keep the can!)
- One limeade can-full of 7up (Glad you kept the can? Oh, and I used Fresca)
- One limeade can-full of blanco tequila (YES. A WHOLE CAN. I WANNA SEE “SURFACE TENSION” KEEPING IT IN.)
- Two full bottles of cold Corona (we used Corona Light)
- One shot of triple sec
- Squeeze a fresh lime or two in there, then toss the whole thing in. Looks festive.
Stir, and serve over ice!
Looking for a non-alcoholic Springtime punch for a shower or luncheon? We have one that we love. You can change this up by adding an ice ring made with ginger ale and layered with fruit and mint leaves. A simpler version for a smaller crowd would be ice cube trays filled with ginger ale and an assortment of mint/fruit in the trays. Or floating orange, lemon, and lime slices also is a great look. This is easy, yummy, and also great because it can made be made the night before. This makes a very large amount, so feel free to adjust to your party size.
Vanilla Almond Iced Tea (if you are old-fashioned, you can certainly add Punch to the name!)
8 cups of water, divided
4 Family size tea bags
1 cup sugar
1 cup lemon juice
1/8 cup almond extract
1/8 cup vanilla
5 to 6 two liters of ginger ale, chilled
slices of orange, limes, and lemons to float on top (optional)
Boil 4 cups of water in a dutch oven. Steep 4 family size tea bags in the hot water for 10 to 15 minutes with heat off. Remove tea bags. Add 4 more cups of water. Add 1 cup of lemon juice, 1 cup of sugar, 4 cups of ice, 1/8 cup of almond extract, and 1/8 cup of vanilla. Stir until well blended. Freeze this in smaller containers to make party time a breeze. I prefer to freeze this in smaller plastic tupperware type containers (about a cup or cup and a half in each container). Set the containers out about an hour before the party. Right before the party, use a fork to loosen the ice to get a slushy mix. Transfer the tea mixture in a punch bowl. Add a 2 liter of ginger ale per container. Once 3/4 is gone, add another container of slushy mix and another 2 liter of ginger ale. Make sure you continue to partially thaw the containers of tea mixture.
This recipe makes approx. 80 punch cup servings. I halved this recipe recently and still have a container leftover. The container will keep in the freezer and I will pull it out for a spur of the moment Summer luncheon.
Here is a martini for those that say they don’t like martinis. This is refreshing and will make a liar out of martini haters. Summer evenings, happy hour, or after dinner drink. This recipe does include some basics for making martinis in general. Enjoy!!
Key Lime Martini
Fill the martini glass with ice; pack it tight and splash some water in it. This chills the glass itself, making the Key-lime pie ice cold, which is the only way to drink it.
- 1.5 ounces vanilla vodka
- 1.5 ounces coconut rum
- .5 ounces pineapple juice
- .5 ounces lime juice
- 1 graham cracker
- 1 lime wedge
- 1 aluminum cocktail shaker
- 1 martini glass
Pour the vanilla vodka, coconut rum, pineapple juice and lime juice into the cocktail shaker
and shake it very thoroughly. Shaking is a trick of the trade; mixing the liquors and juices as thoroughly as possible will blend the flavors–and textures–to give the cocktail that unique flavor. Too much pineapple or lime juice will dilute the combination of the flavors in the liquors, making the martini too sweet, or what’s worse, too weak.
Empty the ice from the martini glass and run the lime slice around the rim. Squeeze the lime a little bit; you want the juice to cover the rim. Next, crumble the graham cracker into fine crumbs, as close to the texture of breadcrumbs as possible. Cracking it under a plate or with a muddling tool works well. Place the rim of the martini glass into the graham cracker crumbs and spin it in circles until the crumbs cover the lime juice that rims the glass.
Strain the cocktail out of the shaker into the graham cracker rimmed martini glass. Garnish with the squeezed lime wedge. The cocktail itself should fill the glass up to the graham cracker crumbs, but not over them. A few crumbs floating in the drink is okay, but you don’t want too many.
A good neighbor always has a good sangria recipe. Thanks to Kenda for running this over on a hot Summer day. When Kenda described this sangria, there was a smile that I won’t soon forget! I immediately knew that this chic knows her sangria. She made me a copy and I knew it wasn’t her first time to make copies of this. Who am I to judge? Well, I have made this 6-7 times and it does get a blue ribbon. I have doubled this recipe on several occasions making it with the bigger bottles of wine…….works beautifully!
Simple White Wine Sangria
1 bottle of white wine (Reisling, Pinto Gris, or Sauv Blanc)
2/3 cup white sugar
a shot or two of gin
1 cup of orange juice
1 orange sliced
1 lemon sliced (or wedges)
1 T lemon juice
1 lime sliced (or wedges)
1 T lime juice
1/2 liter of ginger ale or club soda (ginger ale for those with a sweet tooth)
Pour wine in the pitcher and add oj, lemon juice, lime juice. Toss in the fruit slices/wedges, leaving out the seeds and add sugar. Chill overnight. Add ginger ale or club soad prior to serving.
If you are looking for the perfect cosmo, you have come to the right place. We love friends that will ask the chef or bartender for the “secret” to success. Thanks to Kendra’s friend, Carey…we have the secret. Oba! in Portland, OR has been making amazing martinis that keep us coming back for more. If you want a great variation, use white cranberry juice and add dried cranberries or dried blueberries in the bottom of the martini glass. These can be made by the pitcher a day ahead by multiplying everything by 8. Stick your pitcher in the freezer and pat yourself on the back!
1 oz. lime juice
1 oz. vodka (or orange vodka)
3/4 oz. triple sec or cointreau
2 oz. cranberry juice
Shake all ingredients in shaker with ice, and pour into martini glass. Garnish with 2-3 cranberries, if desired.
Hungry Sisters can also find themselves thirsty. Thank you Amy for sharing this recipe. It is easy and refreshing. Summer Beer can also be served in a punch bowl. Beer in a punch bowl you ask? Fill ice trays with Fresca and float in the bowl. The possibilities are endless. Experiment and let us know in the comment section of any variations you try with this great drink recipe.
12 oz. can of frozen lemonade (regular or raspberry)
1 can/bottle of beeer (she used Bud Light Lime)
12oz. of vodka (she said she starts with about 7oz….or approx. half to 2/3 of the lemonade can….you can always add more)
12 oz. Fresca (you could use Sprite if you prefer, but Fresca is more “citrus.”) She actually used about 16oz…give or take
Stir and serve over ice
Serve in a clear lemonade pitcher. Floating raspberries and sliced lemons in the pitcheradds a special touch.
I have have taste tested many margarita recipes. Tough job, but someone has to do it. Not too sweet, not to strong…just right. Sandy served these at her holiday party and wowzers, it was a hit. Sandy jazzed it up by floating cranberries and orange slices on top. I follow the recipe exactly and it makes one very large pitcher of rockin ritas. These may be served on the rocks or shaken in a martini shaker with ice. Your friends will love you forever for serving these.
64 oz bottle of Cranberry Cocktail Juice
12 oz can of frozen limeade
2 cups tequila
1/2 c fresh lime juice (I cheated with Real Lime juice and it is aok)
1/4 c orange liquor (triple sec works like a charm)
Garnish with fresh lime slices and cranberries