Summer heat getting to you? When the temperatures start spiking into the hundreds, nothing beats a cool, summery cocktail. Naturally, Artizone’s got the scoop on what to sip.
Perhaps the most obvious artisan that can help you pour the perfect summer drink is Dallas Fine Wine & Spirits. The shop has gained a reputation over the years for its extensive inventory of imported and domestic wines, but its stellar selection of liquors and spirits is also worth noting. Here you’ll find such summer staples as vodka, rum and tequila, as well as more exotic fare such as Campari (so good with pink grapefruit juice!) and, if you’re feeling adventurous, absinthe.
But liquor is only part of the story. Summer cocktails call for summer fruit, and you’ll find the freshest produce at Green Grocer and Green Tree International, Inc. Juice from melons, pineapples, coconuts, kiwis, citrus fruits, mangos and papayas lends itself especially well to summer cocktail recipes. If you own your own juicer, that’s great. If not, you can puree fruit in your food processor and then extract the juice from the pulp by running it through a fine mesh strainer.
But what to shake up this summer? Margaritas, daiquiris, mojitos, piña coladas, sangria and Mai Tais are all classics, and with good reason. They’re cool and refreshing, especially when made with primo ingredients. But if you’re looking for something a little different, you know we’ve got your back. Here are two tasty drinks to try:
Tequila doesn’t have to be the stuff of bad Cinco de Mayo memories, especially if you go top-shelf with your selection. To make this cocktail, you’ll need to start with simple syrup. Mix ¼ cup water and ¼ cup granulated sugar in a small saucepan and bring to a simmer on the stove, stirring until the sugar is dissolved. While the syrup is cooling, puree about eight cups of seedless watermelon and strain. Then mix the syrup, watermelon juice, ¼ cup fresh lime juice, ¾ cup fresh mint leaves and 1 ¾ cup blueberries in a large pitcher. Use a wooden spoon to lightly muddle the berries and mint, then stir in 1 ¼ cup silver tequila. Chill for two hours and serve over ice.
Ginger-Peach Beer Cooler
This beer-based treat is sure to be a hit at your next barbecue. First, you’ll need to make a ginger simple syrup. Put ½ cup water, ½ cup sugar and a four-inch piece of ginger cut into ¼ inch pieces in a small saucepan. Bring to a boil over high heat, then reduce to a simmer and stir until the sugar dissolves and remove from the heat. After the syrup has cooled completely—about 20 minutes—strain to remove the ginger. Mix the syrup with three 12-ounce bottles of light beer and three cups of chilled peach nectar in a large pitcher. Slice and pit two peaches into wedges and stir in.