When the summer heat completely tires you down, a light refreshing sangria is the only way to go. I find that I always have partially enjoyed bottles of wine in my fridge. A sangria is a great way to finish off a bottle and make it taste amazing. Usually you find sangrias made with white or red wine, but rosé is truly my favorite for wine cocktails. There’s just so much you can do with a rosé, like these “Drink Pink” recipes! This version of sangria takes a little marinating to get the fruit flavors just right.
Ingredients (makes about four servings)
- Bottle of rosé wine
- 1 cup frozen peaches
- 1 cup frozen mango
- 1 cup frozen pineapple
- 2 tablespoons of honey
- 1 teaspoon of rose water
- Fresh strawberries
- Fresh basil
First make sure the wine is completely chilled, no one likes a hot sangria! Measure the frozen peaches, mango and pineapple and add them to a mixing bowl. Lightly drizzle the honey over the fruit. The fruit will already sweeten as it thaws and the honey is just to help with releasing the natural sugars.
Rose flavor is my favorite ingredient to use in fruit cocktails. Rose water is especially potent compared to rose syrup. Very little is required to bring out a lovely floral scent and flavor, a few drops will do the trick. Let the fruit blend with the honey and rose water for at least 30 minutes. The fruit pieces will still be cold enough to chill the cocktail.
Add the marinated fruit to the glass and top with cut pieces of fresh strawberry and basil. Pour the rosé over the fruits and herbs. Garnish with a fresh strawberry and enjoy!
The honey and rosewater really bring out the sweetness and floral notes in a rosé. If making a larger batch for a celebration, just chill overnight and let the flavors blend together. Just fill up almost half of the pitcher fruit and the rest with wine. Scoop out the fruit into each glass as it’s served so that everyone can enjoy the honey rose medley.
I love fruity cocktails but sometimes it is nice to switch things up a bit! This cocktail is a late night go-to for me especially when served with a little dessert. I first had a bourbon milk punch while visiting New Orleans last year and it was delicious. Since we usually have rum in our household instead of bourbon, I decided to recreate the recipe with a few tweaks. The result is a yummy rum milk punch! It does taste a little like a horchata cocktail, which is a great party-sized recipe.
Ingredients (for one serving)
- 1.5 ounces of dark rum
- 3 ounces of milk (you can substitute vanilla almond milk)
- 1 teaspoon of honey
- 1/4 teaspoon of vanilla extract
- Ground cinnamon
- Ground nutmeg
- Cinnamon sticks for garnish
This cocktail is best mixed in a shaker over lots of ice. First, add the rum and feel free to add a little more if you want a stronger punch! Next pour in the milk and add the honey. One trick to make sure the honey dissolves is to heat it up in a saucepan with the milk for a few minutes and allow the mixture to cool.
Once the milk and honey are added, pour in the vanilla extract flavoring. You can experiment with other flavorings like almond, coconut or even strawberry. Next I added the cinnamon and nutmeg, a few dashes of each until I had the desired taste. I tend to add more cinnamon than nutmeg, but that’s just my personal preference. Once all the ingredients are add to the shaker, mix, pour and add a cinnamon stick for flavor and garnish.
This rum milk punch is so good with cookies, cake, tarts or brownies. Serve after dinner if you’re having guests over or enjoy during your favorite prime time show. I always like to make a cocktail during New Girl or Scandal. Cheers!
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A great champagne cocktail can liven up any party, happy hour or solo celebration. A French 75 is my favorite champagne cocktail. It’s a bit of gin, lemon juice, sugar and the rest bubbly champagne. The cocktail pairs well with just about anything and it’s a great start to evening out. Always served in a flute or coupe, it’s quite the elegant choice.
- 1 teaspoonranulated sugar
- 1/2 ounceemon Juice
- 1 ounce gin
This variation is quite simple but adds whimsy and fun! Cotton candy is purely spun sugar and dissolves extremely fast into champagne. It can be substitute for the usual spoonful of sugar in this champagne cocktail. I prepared fresh cotton candy on my mini maker. I like to flavor and color my own sugars. For this batch I added a few drops of pink food coloring and a drop of vanilla extract to granulated sugar. Store bought cotton candy works just fine as long as it is kept fresh in a sealed bag.
Using a champagne coupe or other wide cocktail glass, add a large pouf of cotton candy. Make sure the glass is completely dry or the cotton candy will begin to dissolve early.
Next pour the champagne over the cotton candy until the glass is half full. The candy will dissolve immediately and create a pretty pink color. Pour in the lemon juice, followed by the gin and then top with a little more champagne. I used mini lollipops as garnish and added extra cotton candy around the glass stem.
The result is absolutely refreshing and it’s sugar heaven! If you have a large amount of cotton candy, make a party-size batch in a punch bowl. Also consider setting up a DIY cocktail station where guests can enjoy playing with cotton candy themselves.
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I love a great martini, but sometimes I prefer something on the dessert side. My birthday is coming up this month and I came up with the perfect martini variation to celebrate. Every year, I enjoy cake and ice cream with a splash of sprinkles. This year I thought why not combine the two into a delicious cocktail. This cake and ice cream martini is very simple to make, potent and absolutely delicious. It’s the perfect recipe for your own birthday, adults at a kid’s party or when you have a craving for dessert!
To transform the classic Martini into this dessert version, you substitute everything savory for something sweet. A cake-flavored vodka is perfect for this recipe instead of a classic vodka. You can substitute a whipped or vanilla flavored vodka to achieve a similar taste. I’ve also tried chocolate and strawberry vodka variations too! Take out the vermouth for ice cream and a cream liqueur. Instead of olives, use maraschino cherries.
Start off by adding 3-5 scoops of vanilla ice cream to the blender. Depending on your glass size, this will make about four servings. For an individual serving just add one large scoop. Add two ounces of cake-flavored vodka for every glass. For an even boozier version add a half ounce of amaretto or another cream liqueur. Blend the mixture until creamy and smooth.
Before pouring into the glass, garnish the rim with nonpareil sprinkles. Just dab a little water around the rim to get them to stick, then dip in a plate of sprinkles. Pour in the blended cocktail almost to the edge, but leave a little room. Top with whipped cream, a cherry for a special presentation and add festive colorful straws for easier enjoyment. This cocktail is the perfect birthday party surprise!
This really is a simple cocktail and tastes so good. Even though it’s like a dessert, this is definitely still a stiff martini! Here are the ingredients again:
- 2 oz Cake-flavored vodka
- 1-2 scoops Vanilla ice cream
- 1/2 oz Cream liqueur (optional)
- Whipped cream
- Maraschino cherries
- Nonpareil sprinkles
Cheers to your next birthday with this festive cocktail!
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Summahtime and the livin’s easy. Right? Totally!
I am so excited to be here for the month of June sharing some killah cocktails. Even more so, because last summer I had an itty bitty bun in the oven and wasn’t partaking in an adult beverages (obviously). I missed my favorites like salty-rimmed margaritas and mojitos, but one thing I really missed was an ice-cold, frosty mugged beer on a hot day. Weird for me. Normal for some.
The good news is that I am MORE than making up for it already this year, and technically summer hasn’t even started yet. Winning.
While my beer of choice usually includes some sort of fruity angle (think orange slices or even cider flavors), this homemade shandy might be my new go to.
It’s a little twist on a lemon shady. A ginger beer shandy, if you will. With sugared ginger. And if you scroll down a bit… ice cream.
Yep. I went there.
A ginger beer shady float.
I like ginger beer over ginger ale. It’s slightly spicier – it really has a kick! And it’s not quite as sweet. If you miss the sweetness of the ale but want to stick with the ginger beer, you can always add in a few ounces of lemonade!
Now THAT is summer.
Here is the ORIGINAL RECIPE. Below are my modifications.
- I swapped ginger ale for ginger beer. It’s a big spicier and not as sweet!
- I skipped the lemon juice.
- I used an already fruity wheat beer. Like Shock Top or Blue Moon.
- I added one big scoop of vanilla ice cream – before or after pouring works. Just be prepared for a little foam.