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Summer Cocktails Featuring Local Spirits

May 17, 2019 12:44PM
Mix up a batch of frosty, fruity drinks and enjoy a sunny day or an evening cookout with friends. Cheers!

Summer Sangria

  • 2 bottles Shelburne Vineyards Harvest Widow’s Revenge or other sweet red wine, chilled
  • 1 12 oz can ginger ale
  • ¼ cup Razzmatazz raspberry liqueur
  • 1 orange, sliced
  • 1 lime, sliced
  • 1 lemon, sliced
  • 1 Granny Smith apple, sliced into thin wedges

Combine wine, ginger ale, and raspberry liqueur in a large glass pitcher or bowl. Add fruit slices to float on top. Pour into large stemmed glasses garnished with additional fruit slices, or skewer fruit slices on toothpicks.

 

Limoncello Mojito

Makes 7 cups

  • 1/2 cup fresh lemon juice
  • 1/3 cup sugar
  • 1/3 cup fresh mint leaves
  • 3 cups Limoncello (lemon liqueur), chilled
  • 3 cups club soda, chilled
  • Lemon slices for garnish
  • Mint leaves for garnish

Crush mint with the back of a wooden spoon. Combine lemon juice and sugar in a pitcher and stir until sugar dissolves. Add mint and fill pitcher with ice. Add Limoncello and club soda; stir. Garnish with lemon slices and mint leaves.

 

Watermelon Bellini

Makes 8 servings

  • 1 lime
  • 3 Tbsp coarse sugar
  • 3 cups seedless watermelon, cubed and frozen
  • 1 cup Flag Hill Sparkling Vermont Cyder, chilled
  • 2 Tbsp sugar
  • Pinch of salt
  • Additional Flag Hill Sparkling Vermont Cyder
  • Watermelon wedges for garnish

Cut lime in half. Cut one half into wedges and rub on rims of 8 (6-oz) cocktail glasses; dip rims in coarse sugar to coat. Process frozen watermelon, 1 cup chilled Cyder, sugar, salt, and juice from remaining lime half in a blender until smooth. Pour mixture into prepared glasses; top off with additional Sparkling Cyder. Garnish with watermelon wedges and serve immediately.

 

Grapefruit Margaritas

Makes 3-1/2 Cups
  • 1 (6-ounce) can frozen limeade concentrate
  • 2/3 cup ruby red grapefruit juice
  • 2/3 cup tequila
  • 1/3 cup orange liqueur
  • Ice

Combine ingredients in a blender with three cups of ice. Process until ice is finely crushed. Pour into a pitcher and serve immediately, or cover and freeze.

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