Sinks' Drinks Spring Edition
March 26, 2015
Spring is here! Time to come out of hibernation and enjoy the company of other humans. For you entertaining junkies out there, we've put together a list of cocktails your guests will love. They are easy to make, and some can be made ahead of time. Fire up the grill, get out the cocktail shaker, and put on something other than sweatpants!
Creamy Margarita Popsicles
Yummy! Popsicles for adults are always fun...especially when it's a combination of a Popsicle AND a margarita. These are super easy to make but will surely impress your crowd! Recipe courtesy of Host the Toast!
1¼ cup fresh lime juice (about 8 limes), plus 4 limes for stabilizing the popsicle sticks
1 (14oz) can of sweetened condensed milk
1 cup water
¼ cup tequila
2 tablespoons orange juice (optional)
Kosher salt or margarita salt
You will also need: 12 (3oz) Dixie cups Small popsicle sticks or craft spoons and a pitcher or large cocktail shaker
In a pitcher or large cocktail shaker, combine the lime juice, sweetened condensed milk, water, tequila, and orange juice. It is important to combine the ingredients in a container that has a spout because it will make it much easier to pour the mix into cups. Line out the Dixie cups on a baking sheet, so it will be easy to transport them to the freezer. Fill each Dixie cup 90% of the way with the tequila mixture. Slice the limes into ¼ inch thick rounds. Push a craft spoon through the center of each lime round, so that half of the stick pokes out from each side. Top the mixture with the lime sticks. Make sure the lime is resting directly on top of the tequila mixture. Freeze for at least 6 hours, or overnight. When ready to remove the popsicles from the Dixie cups, simply snip a small cut in the rim of each cup and peel them away from the popsicle. Place the popsicles onto a dish with crushed ice to keep them from melting too quickly, Sprinkle the tops generously with kosher salt, and serve.
Strawberry Basil Margaritas
Here's another way to do margaritas with a twist! This is a big girl drink with sophisticated flavors. Great for a large gathering! Recipe courtesy of The Kitchn!
1 can (12 ounces) frozen limeade concentrate
10 strawberries (or 12 if you're using smaller ones from the farmer's market or your backyard.)
8 basil leaves
2 to 2 1/2 cups tequila (gold or silver)
Empty the limeade concentrate into a pitcher. Add 2 1/2 cans of water and 1 1/2 (18 ounces, or 2 1/4 cups) cans of tequila (or a bit less, if you don't want your drinks to be quite as strong). Hull the strawberries, slice lengthwise, and add to the pitcher. Crumple the basil a little in your hands (this will help the basil flavor release into the drink) and add it to the pitcher, too. Place the pitcher, covered, in the fridge overnight, or for at least four hours. When you remove the pitcher from the fridge, your margaritas will be a lovely pale pink color. Now all you have to do is serve them and wait for the compliments to pour in.
The Blueberry Rum Smash
Fresh fruit abounds in spring and summer and Rum is an excellent addition. It stands up to the blast of fruit flavors. This cocktail will be a bit lumpy because of the muddled blueberries, but feel free to strain into the glass if you prefer a smooth cocktail. Recipe courtesy of The Kitchn!
Ingredients (makes one cocktail)
Fresh (or frozen) blueberries
1 tablespoon brown sugar
3/4 ounce fresh-squeezed lemon juice
2 ounces rum
Cover the bottom of an old-fashioned glass or mason jar with blueberries. (If you're using a smaller glass, make a double layer.) Add the brown sugar and lemon juice and muddle (or smoosh with the back of a spoon) until the sugar is melted. The idea is to break the skins of the blueberries, but not to mash them into a pulp. Fill the glass with crushed ice and then add the rum. Top with ginger ale and stir.
Instant Kool-Aid Sangria
Sangria doesn't have to be snooty. Make this and throw some sliced fruit in it, and your guests will never know it was made with Kool-Aid. It is truly delicious (and a throwback to the time you built a fort in the back yard in 1990). Recipe courtesy of the Backyard Bartender!
2 bottles red wine (try an inexpensive merlot or cabernet)
1/2 cup sugar
1 packet unsweetened lemon-lime Kool-Aid
1 packet unsweetened orange Kool-Aid
Combine all ingredients in a large pitcher. Serve over ice. EASY!
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