http://bigcitycatering.com/new/wp-content/uploads/2014/05/BigCitylogo-300x269.png 0 0 BigCity http://bigcitycatering.com/new/wp-content/uploads/2014/05/BigCitylogo-300x269.png BigCity2012-06-18 17:29:002012-06-18 17:29:00Summertime Flavors
It’s that time of year again…98 Degrees (No, not the band) and 100% humidity. Time to break out the sunscreen, flimsy hats and, of course, those ice cold, refreshing, fruity drinks that women and men (even though they won’t admit it) love to drink. Whether you’re sitting around the pool, lounging on a white sandy beach, or its nap time for the kids, these delectable pick-me-ups are a great way to relax and enjoy a moment for all its worth.
Take a minute to look over these recipes and see if any catch your eye!
The June Bug
– 3 cups of ginger ale
– 4 tablespoons of grenadine
– 4 tablespoons of orange juice
– 3 scoops of orange sherbert
Blend together ginger ale, grenadine, orange juice, and sherbet. Pour into ice-filled cocktail glasses. (With alcohol, add white rum.)
The Watermelon Martini
– 5 cups of watermelon cubes(no seeds)
– ¾ cup of lemon Vodka
– 6 tablespoons of lime juice
– 3 tablespoons of Cointreau or Triple Sec
– 3 tablespoons of sugar
1. Place watermelon in blender. Cover, blend until smooth. Pour puree into a pitcher and keep cold, even a little frozen to make it a slushee.
2. For two martinis, add one cup of watermelon puree, 1/4 cup of lemon vodka, two tablespoons of lime juice, one tablespoon each of Cointreau and sugar to the blender with three to six ice cubes. Cover; blend until slushy.
The Blackberry Sangria
– 4 cups of fresh blackberries
– ¾ cup of sugar
– 1 ½ cups of water
– 2 750 milliliter bottles of rose wine
– 1 cup of Cognac
– ½ cup of lemon juice
– 3 cups of sliced peaches and/or plums
– Basil is optional
1. For the syrup, in a medium saucepan, combine 2 cups of the berries, the sugar, water, and a dash of salt. Bring to boiling; reduce heat and simmer 10 minutes stirring occasionally. Remove from heat, cool slightly. Strain through a colander, pressing gently without crushing the fruit; discard berries. Cool syrup.
2. For sangria, in a gallon jar or pitcher combine the blackberry syrup, rose wine, cognac, lemon juice, fruit, and a few sprigs of basil, if desired. Cover and refrigerate 4 to 24 hours.
3. Serve with ice, additional fruit, and basil.
We at Big City Catering know that between work, family and other obligations, there isn’t much time for relaxation. So if you do find yourself with any spare time on your hands give these recipes a chance. We hope you find them as delicious as we did. Enjoy!