As you are well aware, the “It’s just the booze dancing…” crew is actively searching for the Great Summer Beer of 2011. Summer and cold beer go hand in hand. It quenches, it relaxes, and it tastes delicious. But what if you’re having a party and want to mix things up a bit (pun intended). What would you serve? You could go the easy route and serve wine coolers, or pre-mixed cocktails, but where’s the fun in that? Hand crafting some cocktails may take a bit more effort (squeezing some fresh juices or making a batch of simple syrup), but the end result is well worth it, and your guests will surely appreciate your hard work.

Over the past few years, there has always been one or two cocktails that I obsess over and try to perfect over the warm summer months, e.g. Capirinhas, Mojitos, Margaritas, Sangria, etc.. When I do decide on a summer cocktail, I generally go with something that’s simple and easy to re-create on a regular basis (no blender drinks or ridiculously hard to find ingredients), and I will also use the best ingredients that I can afford, i.e. fresh fruits, high quality liquor, fresh herbs, etc.. The way I see it, if I’m going to go through this much trouble, I may as well do it right.

Here are three summer cocktail recipes that I really enjoy:

The Daiquiri

2 ounces white rum

1/2 teaspoon superfine sugar

1/2 ounce lime juice

Glass Type: Cocktail Glass



Instructions: Squeeze the lime into your shaker, stir in the sugar, and then add the rum. Shake well with cracked ice, then strain into a chilled cocktail glass. Note on the rum: Some prefer dark over white; if you do use dark rum, cut back a little on the sugar.

Fresh Margaritas 4 teaspoons grated lime zest

1/2 cup lime juice from 2 to 3 medium limes

4 teaspoons grated lemon zest

1/2 cup lemon juice from 2 to 3 medium lemons

1/4 cup superfine sugar

pinch table salt

2 cups crushed ice

1 cup 100% agave tequila , preferably Reposado

1 cup Triple Sec Instructions: Combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors meld, 4 to 24 hours. Divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add tequila, Triple Sec, and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses; serve immediately. Red Sangria 2 oranges, thinly sliced

1 lemon, thinly sliced

1 lime, thinly sliced

4 cups fresh firm fruits, prepared and sliced as appropriate

1 gallon full-bodied dry red wine, such as Cabernet Sauvignon

1 1/2 to 2 cups orange liqueur, such as Cointreau or Triple Sec

1 1/2 cups Presidente brandy

2 bunches lemon verbena, washed and stemmed (about 2 cups)

Fresh soft fruits, prepared and sliced as appropriate

Club soda, champagne, or sparkling wine Instructions: Combine citrus slices and other firm fruits in a large, nonreactive container. Add wine, liqueur, brandy, and lemon verbena. Cover and refrigerate overnight (or up to 3 days). When ready to serve, put some soft fruits into each wine glass and fill two-thirds full with the Sangria. Top off with a splash of club soda. Although I’ve had these drinks on numerous occasions, and have yet to tire of them, I’m always looking to try something new. Do you have any drink recipes that you think we should try? Feel free to leave your suggestions in the comments below.