Try serving these spirited summer sips to guests or making them for yourself. They are perfect pairs for a season of fun in the sun.
Tropical Lakeside Bubbly
Servings: 1
Ingredients:
1 oz coconut rum
2 oz champagne or prosecco (chilled)
4 oz pineapple juice
Sliced pineapple (for garnish)
Method
Add your coconut rum and pineapple juice to a champagne glass and stir. Top with the champagne. Garnish with a pineapple wedge. For other tropical flavors, keep the coconut rum but substitute juice flavor for mango, watermelon or orange.
Lake Anna Lemonade
Servings: 1
Ingredients:
Ice
2 oz vodka
4 oz lemonade
2 oz soda water (or lemon-lime soda for a sweeter taste)
Granulated sugar (for rim)
Sliced lemon (for garnish)
Method
Start by running a lemon slice around the rim of your glass, then dip the rim into sugar. Shake ice, vodka and lemonade then strain into glass. Add fresh ice. Top with soda water or lemon-lime soda. Garnish with a lemon wedge or wheel.
Poolside Punch
Servings: 12
Ingredients:
1 large cucumber, peeled and diced
1/4 cup sugar
1 large orange, sliced
1 large lemon, sliced
1 lb. fresh whole local strawberries
1 bunch fresh mint leaves, rinsed
One 750-ml bottle Pimm’s No. 1
2 cups gin
4 1/2 cups soda water or seltzer water
Ice cubes for serving
Method
Make Cucumber Simple Syrup: In a small bowl, combine the diced cucumber with the sugar. Mix until the cucumber pieces are completely coated. Cover with plastic wrap and refrigerate overnight. Mix The Punch: In a large punch bowl, combine the orange, lemon, strawberries and half of the mint. Pour in the Pimm’s, gin, soda water and cucumber simple syrup, and stir until combined. Serve in glasses with ice, and garnish with the remaining mint.
Spiked Rosemary Lemonade
Servings: 1
Ingredients
1 cup sugar
1 cup water
3 rosemary sprigs
1 lemon wheel
2 ounces vodka
1/4 ounce rosemary simple syrup
2 ounces lemon juice
2 ounces club soda
Method
Make Rosemary Simple Syrup: In a small saucepan, combine sugar, water and 1 rosemary spring, and bring to a simmer. Stir until the sugar dissolves, then remove from heat. Steep 30 minutes, then remove rosemary sprig and cool completely. Store in a covered container in the refrigerator for up to two weeks. Mix The Lemonade: Place 2 rosemary sprigs, a lemon wheel and ice into a cocktail glass. In a cocktail shaker filled with ice, add vodka, rosemary syrup and lemon juice and shake. Poor into glasses, and top with soda.
Other food and drink related articles you may be interested in:
Click here to read about Dining Out by Boat at Lake Anna.
Click here to read about Sips and Trips and Local Libations..
Click here to read about Lake Anna’s Dining Scene.
