Check out a sampling of perfect-for-summer BBQ cocktails! These are great to enjoy on the Fourth of July as well as all summer long!
Cheers!
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Sam Adams Summer “Ale-Fresca” Popsicle
• Juice from 3 small to medium sized lemons (make sure they smell aromatic), about 1/3 cup
• Juice from 1 pink grapefruit, about ¼ cup
• 2 tbsp sugar
• 1 Bottle Summer Ale
• 1 tsp lemon zest
• 1 tsp grapefruit zest
Method:
Juice the lemons and grapefruit. Combine the juice with sugar and stir until completely dissolved. Add the Sam Adams Summer Ale slowly to prevent too much foam from forming. Add the zests. Taste the mix and adjust the sweetness by adding 1 – 2 tbsp more sugar if needed.
Use ice cube trays or 2 oz paper cups as ice pop molds. Pour the mixture into your molds. Cover with aluminum foil and poke tooth picks into the center of each one. The aluminum foil will prevent the stick from falling sideways. Allow to freeze overnight and enjoy!!
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Razberry Bianco Spritz
Created by Franky Marshall, Le Boudoir
1.5 oz. Aperol
.75 oz. Cinzano Bianco
.5 oz. Fresh Lemon Juice
.5 oz. Simple Syrup
3 Ripe Raspberries
Add raspberries to mixing tin, gently muddle.
Add the rest of ingredients and shake with ice.
Fine strain into wine glass over fresh ice.
Top with 1 oz. of dry sparkling wine.
Garnish with fresh raspberries and mint.
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Frozen Strawberry Negroni
Created by Jeremy Oertel, Donna (Brooklyn)
1 oz. Campari
1 oz. Bulldog Gin
1 oz. Cinzano 1757 Sweet Vermouth
.75 oz. Orange Juice
.5 oz. Simple
1 Strawberry
Method: Add all ingredients to a blender and blend until smooth. Garnish with a strawberry and orange slice.
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NOLET’S Silver Blueberry Lemon Collins
1.25 oz. NOLET’S Silver Dry Gin
.5 oz. Simple Syrup
4 oz. Lemonade
3 Blueberries
Add all ingredients to a mixing glass with ice. Gently tumble between mixing glass and tin. Pour directly into a Collins glass. Top with extra blueberries and a lemon wedge.
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