Now that August has made its presence known, we’re dedicating this weekend’s cocktails to the summer and all the delicious flavors equated with the warmer months. Enjoy!
Friday Happy Hour: Muddled Melons
Nothing says summer quite like a big ol’ watermelon. It’s sweet and refreshing, and no childhood summer memory is complete without the family picnic montage, mowing down on a wedge, cheeks awash in the sticky pink fruit. The Watermelon Mojito aims to reclaim that childhood innocence … well, not innocence, but you know what I’m getting at. Enjoy!
- 1 sprig of mint
- ½ lime, peeled
- 1 tablespoon raw cane sugar
- 4 oz. seedless watermelon (or seeded), cut into cubes
- 2 oz. white rum
In a heavy glass or Mason jar, combine mint, lime and sugar. Muddle together until sugar dissolves. Add watermelon and muddle until liquified. Stir in rum and fill with ice, garnish with a watermelon wedge. Serve immediately.
Saturday is for Summer Barbecues
Bourbon-based and lovin’ it, this cocktail was made with backyard barbecues in mind, where the thrill of victory and agony of defeat are handed down in heated matches of croquet and horseshoes. Muddle up a couple of these ditties and the losses won’t carry so much weight.
Peach & Blackberry Bourbon Muddler
- 3 pieces of thinly sliced peach
- 4 blackberries
- 4 mint leaves
- 1 teaspoon honey (or 1 tablespoon raw can sugar)
- ½ lime, freshly squeezed
- 2 oz. bourbon (try Kentucky Bourbon Trail sweetheart, Four Roses)
- Seltzer water or club soda
In a large highball glass, add two slices of peach, three blackberries, mint, honey and lemon juice. Muddle gently (not overly crushed). Add bourbon, remaining berries, fill with ice and top with seltzer. Garnish with a peach slice and blackberry; serve immediately. Enjoy!
Sunday Funday: Cold & Spicy
The summer is all about sleeping in and enjoying great company. The only thing missing is a standout cocktail to keep you cool. This Sunday Funday, whip up a few Bloody Marys with a chilled twist.
Frozen Bloody Marys
Yields 4 servings
- 4 cups of grape or cherry tomatoes, frozen overnight
- 1 medium ripe jalapeno or chili pepper, frozen over night
- 1 cup of vodka (craft made Tito’s yo)
- 1 lime, freshly squeezed
- 1 tablespoon horseradish (clear them sinuses)
- 1 teaspoon hot sauce (don’t be silly, Tabasco for Bloodys)
- 4 dashes Wostershire sauce
- Celery salt and fresh ground pepper
Freeze tomatoes and jalapeno/chili over night (for a milder drink, skip the pepper). Add all ingredients in a blender. Season with celery salt and pepper to taste. Blend until smooth and thick. Pour in frosted beer mugs, garnish with some queen olives and celery stalks and serve immediately.
Awesome cocktail pictures by Reynaldo Martin
If you would like to nominate a cocktail recipe to appear in our latest series “Weekend Cocktails,” email the online editor here.
Tools of the Trade
Become a master mixologist, or at least look like one, with the tools that make the trade.
- Muddler: This little tenderizing stick is a godsend and a must for any home bar. If fruity cocktails are in your future, the muddler is the only way to unlock fruits’ flavor.
- Handheld Citrus Juicer: Nothing beats freshly squeezed juice, but it can be a pain. Invest in a handheld citrus juicer; they are cheap and do the trick tout de suite.
- Cocktail Shaker: Don’t be a chump stirring your martini like a noob; purchase a nice shaker and become a master home barkeep.
- Jigger: This little apparati will make mixing the perfect drink as easy as pie. It’s equipped with 1½ oz. and ¾ oz. cups for perfectly measured pours every time.
*Pictured available at Williams-Sonoma