It’s my favorite time of the year! But when the heat is sweltering, there’s nothing better than
a nice, cool cocktail
by the pool. Serve these summery Saffron59 favorites
at your next BBQ or just for yourself!
At a recent Cetana
fundraiser to raise money for the educational
future of Burma, our Burma Rise cocktail was a hit:
½ cup vodka
¼ cup lime juice
¼ cup ginger infused simple syrup
¼ cup pomegranate juice
½ cup club soda
Muddled Thai basil leaves
Mix all ingredients except club soda and Thai Basil into a
pitcher and stir to mix. To serve,
pour into glass of ice and add 3-4 leaves per glass of Thai Basil and top off
with club soda.
Here’s an unusual use for Earl Grey tea and gin:
1 1/2 ounces Earl Gray Gin Infusion (see below for recipe)
3/4 ounce fresh lemon juice
1 ounce simple syrup
1 lemon twist, for garnish
Fill a cocktail shaker two-thirds full of ice and add the
gin infusion, lemon juice, simple syrup.
Shake for approximately 15 seconds. Strain into a chilled cocktail
glass. Add lemon twist.
Earl Grey Gin Infusion
1/4 cup loose Earl Grey tea leaves
1 liter gin
Add tea leaves to the bottle of gin.
Replace cap and shake well. Allow the tea to steep in the gin for 2 hours; strain gently
to remove the tea leaves. Do not press the tea leaves to extract excess gin --
this can make the infusion bitter.
One of our most popular summer drinks contain fresh seasonal
blood orange. It’s colorful and
2 cups sliced strawberries
2 cups apple juice
2/3 cup Triple Sec (orange-flavored liqueur)
1/2 cup sugar
4 whole cloves
3 seedless blood oranges, each cut into 16 wedges
2 (750-milliliter) bottles fruity red wine
2 (3-inch) cinnamon sticks
1 lemon, cut into 8 wedges
1 lime, cut into 8 wedges
Combine all ingredients in a large pitcher, and stir until
sugar dissolves. Cover and chill 8
hours or overnight. Discard cloves
and cinnamon sticks. Pour sangria
into individual glasses, including the fruit.