Summer is almost here! And if you live in Arizona like I do, then…summer is already here. May in the Southwest is basically summer everywhere else in the country (meanwhile, June-September in the Southwest equals hell).
I don’t know about you, but my absolute favorite way to kick off the summer is with cocktails. In the winter I tend to stick to wine and beer, but in summer I break out the liquor and craft some fruity cocktails. So here are 3 yummy cocktails to bring in the summer!
Skinny Piña Colada
Makes 2
1 & 1/2 C pure coconut water with pineapple (or 1 C plain coconut water and 1/2 C pineapple juice)
1 & 1/2 C coconut milk
1/2 C fresh or canned pineapple
3-4 oz. silver rum
This one is pretty easy! Pour the coconut water in an ice cube tray and freeze for at least 4 hours. Then, combine the cubes with the coconut milk, pineapple, and rum in a blender, blend until smooth, and enjoy!
I actually used a coconut & almond blend milk, because that’s just what I had in my fridge at the time (if you’ve never tried almond coconut blend milk, try it! It’s so yummy!) and I didn’t notice the difference! I threw some maraschino cherries and a piece of pineapple on top to garnish (even though I hate maraschino cherries–I gave them to my mom!) and it was the perfect tropical drink to sip by the pool on a hot day!
Strawberry Mango Limeade
Makes 2
1 can frozen limeade
1 can water
1 C frozen strawberries
1 C frozen mango
Handful of ice cubes
3-4 oz vodka
Blend all ingredients until smooth, and voila!
This one is super easy to make, and it’s so refreshing. It’s also really great if you mix gin instead of vodka, too! Garnish with a fresh strawberry or lime slice. Eat your heart out, Sonic!
Aranciata Basil Cucumber
Makes 2
1 can San Pellegrino Aranciata soda
3-4 basil leaves
1/2 an orange, sliced
1/4 cucumber, sliced
3-4 oz gin
In a shaker, add a few slices of cucumber (cut into quarters), a slice of orange, and a few basil leaves, then muddle. Add gin, cover, and shake. In a glass, alternately stack thin slices of cucumber and orange, then strain the gin and top with Pellegrino and ice. Garnish with a sprig of basil and a cucumber slice.
Okay, I couldn’t think of a decent name for this, but whatever. This. is. freaking. delicious. I’m obsessed with the blend of sweet orange, mild cucumber, and the botanical taste of the gin. I used to just mix a bit of gin in with the Pellegrino Aranciata and have it that way, and it was good, but adding the other flavors made it a thousand times better. I have a feeling I’m going to be drinking this all summer long.
Cheers!
The Copper Queen 