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COCKTAIL CORNER

Summer Inspired Drinks

With June Gloom hopefully on its way out, it’s time to break out the deck chairs, patio umbrellas and grab a refreshing drink. These summer beverages can be made in bulk with easily sourced ingredients, making them perfect for entertaining so you can maximize your time with friends and family in the sun. We’ve picked spirits from around the world – from England to the southern tip of the Caribbean so there’s really something for everyone. Here’s to a great summer!

Photo courtesy of Autumn Giles

Serious Eats Charred-Lemon Gin Sparkler
Makes 12 cocktails/repeat for more

12 lemons, halved
8 (5-inch) sprigs of rosemary, cut in half
6 tablespoons sugar
2 cups gin, such as St. George Botanivore
1 cup charred lemon juice

To start, make the charred lemon juice first: preheat a well seasoned cast iron or stainless steel skillet over high heat. Add lemon halves cut side down and cook until well charred, about 2 minutes. Let cool then juice, straining out seeds.

Next, make the gin rosemary mixer: combine the rosemary and sugar in a pitcher or quart jar, bruising it with the back of a wooden spoon until you can smell the rosemary. Add the gin and lemon juice and stir to dissolve the sugar. Refrigerate, removing the rosemary sprigs after one hour.

To serve, fill a glass with ice. Pour in gin rosemary mixer through a fine-mesh strainer. Top with sparkling wine. Stir once. Garnish with a sprig of fresh rosemary and serve.
For more information about the recipe click here.


Photo courtesy of Adrian Gaut

Food & Wine’s Tequila-Watermelon Aguas Frescas With Prosecco
Makes 12 cocktails/repeat for more

1/2 cup water
1/2 cup sugar
1 chilled seedless watermelon (15 pounds), rind discarded and watermelon cubed (20 cups)
3/4 cup tequila blanco
6 limes, thinly sliced
3 mint sprigs, plus mint leaves for garnish
Ice
1 bottle chilled Prosecco

In a small saucepan, combine the water and sugar and bring just to a boil, stirring until the sugar is completely dissolved. Transfer the simple syrup to 
a heatproof bowl and let cool.

Then in a food processor or blender, puree the watermelon in batches until smooth. Strain the puree into a large bowl or pitcher. Stir in the simple syrup, tequila, lime slices, 3 mint sprigs and 1/2 cup of water.

Lastly, to serve, pour the watermelon agua fresca into ice-filled glasses, leaving 1 inch at the top. Top off the drinks with Prosecco and garnish with mint leaves

Time-saving tip: The strained watermelon juice can be refrigerated overnight.

For more information and where to source ingredients find the original recipe here.

Photo courtesy of Spice Trekkers

Trinidadian Rum Punch
Makes 6 cocktails/repeat for more

2 cup raw sugar
1 cup water
3 – 3 ½ cups good dark rum
1 cup lime juice
1 Tbsp Angostura bitters
Nutmeg

In a small saucepan, dissolve water and sugar on medium heat and bring to boil. Remove from heat and let cool.

In a pitcher, combine rum, juices, bitters, and syrup.

Fill glasses half-full with ice. Pour punch. Grate a pinch of nutmeg into each glass