A Crazy Little Thing

The Sunday Session #11 – Summer evening cocktails

I’ve filled this week’s Sunday Session with 7 mouth-watering cocktail recipes, courtesy of the wonderful Martha Stewart.  Once summer makes its long-awaited appearance, I’ll be mixing these special 7 regularly.  Here’s to many balmy evenings on our roof terrace with good friends, good music and good drinks.

Pineapple and mango rumbos
Serves 6
  • 2 ripe mangoes, peeled and cubed
  • 1/2 mango cut into slices with skin (garnish)
  • 120ml good quality golden rum
  • 4 cups fresh pineapple juice
  • fresh tropical fruit (garnish)

Directions
Puree mangoes, rum and 1/2 cup water in a blender. Pour 60ml of puree into each glass filled with ice and add pineapple juice.  Garnish with tropical fruit.

Bing cherry mojitos
Serves 12

  • 1 1/4 cups sugar
  • 1 1/4 cups freshly squeezed lime juice (roughly 9 limes)
  • 1.5kg cherries
  • 550ml cherry (or plain) vodka
  • 750ml sparkling water

Directions
Bring sugar and 1 1/4 cups water to the boil in a small saucepan, stirring until sugar dissolves.  Remove from heat and cool completely.  Pour lime juice into a large bowl.  Halve and pit cherries and add to lime juice.  Stir in syrup.  Refrigerate for at least 1 hour.  Stir cherry mixture and vodka in a large serving bowl.  Fill 12 glasses with ice and pour 1/2 cup cherry-vodka mixture into each glass.  Top up with sparkling water.

Vodka-thyme lemonade
Serves 8

  • 2 cups sugar
  • 12 sprigs fresh thyme, plus more for garnish
  • 4 cups freshly squeezed lemon juice (roughly 24 lemons)
  • 2 cups vodka
Directions
Combine 2 cups water with the sugar and thyme in a small saucepan and bring to the boil.  Stir occasionally until sugar dissolves.  Remove from heat and cool completely.  Pour mixture through a fine sieve into a large glass measuring cup and discard thyme.  Cover with plastic and chill for at least 1 hour.  In a large serving jug, mix lemon juice, vodka and chilled syrup.  Garnish with thyme.

Rosé wine punch
Serves 8

  • 1/4 rockmelon, peeled
  • 1 peach, pitted
  • 1 nectarine, pitted
  • 2 bottles chilled dry rosé wine
  • 6 tablespoons sugar
  • 1 1/2 cups golden or red raspberries

Directions
Slice rockmelon, peach, and nectarine into bite-size pieces.  Pour wine into a large jug and stir in sugar.  Add sliced fruit and raspberries.  Cover and refrigerate for 2 hours.

Tropical ginger punch
Serves 8
  • 3 cups orange juice
  • 3 cups pineapple juice
  • 1 tablespoon peeled and finely grated fresh ginger
  • 2 cups vodka
  • 4 cups chilled ginger ale
  • Orange wedges (garnish)

Directions
Mix orange juice, pineapple juice, ginger and vodka in a large jug.  Refrigerate for at least 1 hour.  Add ginger ale just before serving over ice.

Raspberry-herbed delight
Serves 8

  • 4 cups fresh raspberries
  • 2 tablespoons sugar
  • 6 large sprigs fresh mint and basil, plus more for garnish
  • 1/2 cup vodka
  • juice of 1 lemon
  • 750 ml Prosecco or Lambrusco
Directions
Keep 16 berries.  Mash the remaining berries, sugar and herbs in a large glass bowl.  Stir in vodka, lemon juice and Prosecco.  Pour mixture through a sieve into a jug, pressing through.  Discard solids.  Serve over ice and squeeze 2 berries into each drink.  Garnish with herb sprigs.

Watermelon-basil margaritas
Serves 6

  • 3.5kg seedless watermelon, rind removed, fruit cut into 1-inch cubes
  • 4 teaspoons superfine sugar
  • 3/4 cup silver tequila
  • 24 basil leaves, plus sprigs for garnish
  • 1/4 cup plus 2 tablespoons triple sec
  • 6 cups small ice cubes
Directions
Place 24 watermelon cubes on a baking tray lined with grease-proof paper.  Cover and freeze until set.  Puree remaining watermelon and the sugar in a blender until smooth.  Pass through a sieve lined with cheesecloth into a bowl.  This should make 3 cups.  Mix tequila and basil in a glass pitcher and crush basil with a wooden spoon.  Stir in watermelon juice and triple sec.  Place watermelon cubes in glasses.  Using a cocktail shaker, mix 3/4 cup margarita with 1 cup ice.  Strain into a glass.  Repeat.  Serve garnished with basil.

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This entry was posted on May 6, 2012 by in Sunday Sessions and tagged , , , , .

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