Big Batch Lemonade Booze

Cocktails August 20, 2015 No Comments.

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13905181933_990f55f19b_oWe love lemonade; we basically consider it to be the nectar of the gods. On a hot day, what else could be as refreshing as an ice-cold glass of the sweetest, freshest lemonade you’ve ever tasted? Pretty much nothing. For National Lemonade Day, we’re celebrating by adding alcohol to this traditional summer treat (naturally), and we suggest that you do too:

Boozy Watermelon Mint Lemonade: (8 servings)

  • 2.5 lbs. watermelon chunks, seeds removed
  • ¼ cucumber, cut into chunks
  • 1 cup fresh lemon juice
  • ¼ cup packed mint leaves
  • 2.5 cups white rum or vodka
  • ¼ cup agave syrup or simple syrup
  • lemon slices and mint leaves (for garnish)

In a blender, pulse together watermelon, cucumber, and mint. Add the lemon juice and puree until mixture is smooth. Strain into a pitcher and mix in your choice of alcohol and syrup. Stir well. Add lemon slices and ice to the pitcher. Garnish each glass with a sprig of mint and serve.

Recipe found on

Apple, Lemon and Gin Shandy: (8 servings)

  • 3 large granny smith apples, peeled and chopped
  • ½ cup fresh lemon juice
  • 3 Tbsp. fresh shredded ginger
  • ½ cup simple syrup
  • 2 cups gin
  • 1 (12 oz.) bottle chilled Pilsner beer
  • apple and lemon slices (for garnish)

In a blender, puree apples, lemon juice and ginger together. Strain mixture into a large pitcher and stir in gin and simple syrup. Chill for up to 2 hours. Add beer to pitcher and stir gently, then serve over ice.

Recipe found on

Sparkling Blueberry Lemonade: (4 – 6 servings)

  • 1 cup fresh lemon juice
  • 2/3 cup fine sugar
  • 2 pints blueberries, pureed and strained
  • ½ cup elderflower liqueur
  • 2 cups sparkling wine
  • ice
  • blueberries (for garnish)

Add lemon juice, sugar and 3 cups of water to a pitcher and stir until sugar dissolves completely. Add blueberries and elderflower liqueur and place in the refrigerator. When ready to serve, top with sparkling wine, ice and fresh blueberries. Stir once more and then serve over ice.

Recipe found on


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