Back to school commercials may be around the corner, but we are still very much in summer mode (and the temperature is with us on this one). As the weather continues to heat up, you’re going to need more than one way to cool down – we’re sure these heatwave cocktails will do the trick. Infusing some of our favorite seasonal fruits with our favorite booze is the best way to quench our thirst. Stay cool out there!
- 1 46 oz. can frozen orange juice concentrate, softened
- 2 c. frozen peaches
- 2 c. peach schnapps, like DeKuyper
- 1/2 c. orange liquor, like Grand Marnier
- Sliced peaches, for garnish
In a blender, pulse orange juice concentrate. Add frozen peaches, schnapps, and orange liquor and blend until smooth. Pour into glasses and garnish with peach slices.
- 2 c. rosé, divided
- 1 1/4 c. sugar
- 3 c. frozen raspberries
- 1/2 c. fresh raspberries
- mint, for garnish
In a small saucepan over medium heat, combine 1 cup rosé and sugar. Bring to a boil, whisking constantly until sugar dissolves. Remove from heat and let cool to room temperature. In a blender combine frozen raspberries and 1/2 cup rose syrup. Process until smooth. Taste the mixture, adding more rose syrup if desired. Pour into a loaf pan, cover with plastic wrap and freeze until firm, about an hour. To make floats, scoop small portions into champagne flutes and top with more rose. Add fresh raspberries and a sprig of mint to each glass.
- 4 oz. light rum
- 1/2 c. fresh strawberries
- 1/2 c. frozen strawberries
- Juice of 1 lime
- 1 c. ice
- sliced lime, for garnish
To a blender, add first 4 ingredients and blend until smooth. Blend until smooth and pour into 2 glasses. Garnish with lime slices.
- 1/4 cup water
- 1/4 cup granulated sugar
- 8 cups diced seedless watermelon (1 pound)
- 1/4 cup fresh lime juice
- 1 3/4 cups blueberries
- 3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
- 1 1/4 cups silver tequila
In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool. In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp. In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours. Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.
- 2 oz. Absolut Citron vodka
- 1 oz. Cointreau or triple sec
- 1 splash fresh lime juice
- 1 splash orange juice
- Sugar, for garnish
- Orange slice, for garnish
Pour all ingredients over ice in a shaker or large glass and shake vigorously. Rim a glass with sugar and serve on the rocks. Garnish with an orange slice.