As we all know, the summer season is very much upon us. With that comes plenty of outdoor barbecues with family and friends. What better way to complement your grilled meats and vegetables than with some great cocktails?
When coming up with recipes for cocktails to serve at your barbecues this summer, it’s important to consider all of the different elements around you. The weather, the food you’ll be serving, spirits and mixers that complement grilled flavors; these are all important parts of putting together the perfect drinks for you and your friends and family to enjoy this summer.
The most important thing to remember? It’s warm out - really warm - so making cold drinks will be extra refreshing, not only with the warm weather, but with the warm food as well. Because food at a barbecue tends to be a little on the heavier side with all the grilled meats and creamy salads and sides, having light, refreshing drinks are really the best way to go. Bogging drinks down with more heaviness won’t be as enjoyable as something light and fresh to cut through those heavier flavors. A base spirit and a few fresh and slightly sweet ingredients are all you’ll need to complement all that delicious ‘que.
Photo courtesy of shutterstock images
Have any cocktails that you love with your barbecues? Let us know about them in the comments section below!
Pink MargaritaFrom Cosmopolitan.com
1 1/2 oz. tequila
1/4 oz. Campari
1/2 oz. fresh lemon juice
1/2 oz. honey
Combine all the ingredients in a cocktail shaker filled with ice. Shake vigorously and pour into a tumbler glass. Garnish with a sprig of mint and a lemon slice.
Summer SunsetFrom Cosmopolitan.com
2 oz. vodka
Splash of triple sec
Splash of pomegranate juice
Half a lemon
Garnish: cinnamon stick
In a cocktail shaker filled with ice, combine all the ingredients. Shake vigorously and pour into a rocks glass. Garnish with a cinnamon stick or a lemon wedge.
Basil MojitoFrom Drinkoftheweek.com
2 oz white rum
½ cup fresh basil leaves
1 oz fresh lime juice
3 tbs simple syrup
In a glass, muddle the basil, lime juice and simple syrup. Muddle the leaves until they are bruised but not pulverized. Add in the rum and top with crushed ice. Pour in club soda to the top of the glass. Garnish with a basil leaf or a lime wedge.
1 and 1/2 oz Avion Reposado
¾ oz fresh-squeezed lime juice
¾ oz Cointreau
4 oz cold beer (Corona and Negro Modello work well)
Salt for the rim
In a cocktail shaker filled with ice, combine the tequila, cointreau and fresh lime juice. Shake vigorously and strain over fresh ice in a highball glass that has half a sea salt rim. Top with the cold beer, and garnish with a lime wedge.
Sour-cherry Gin SlingsFrom FoodandWine.com
For the Sour-cherry syrup:
1 pound sour cherries, stemmed
3/4 cup sugar
1 cup water
Strips of zest from 1/2 lemon
Strips of zest from 1/2 orange
For the Gin-Slings:
2 cups gin
2/3 cup Cointreau
2/3 cup fresh lime juice
2 1/4 cups sour-cherry syrup
Lime wheels and fresh cherries, for garnish
In a large saucepan, combine the cherries, sugar, water and citrus zests. Bring to a boil, then cover and simmer over low heat for 40 minutes. Strain through a fine sieve, pressing on the solids and let cool. In a pitcher, combine the gin, cointreau, lime juice, sour-cherry syrup and bitters. Stir well and pour into glasses filled with fresh ice. Top each drink with sparkling water. Garnish with fresh cherries and a lime wheel.