DELICIOUS LATE SUMMER FRUIT COCKTAILS
From gorgeous plum cocktails to blood peach bellinis, here are a few fun ways to drink delicious late-summer fruit.
1/8 Medium Peach
½ oz Fresh Lemon Juice
2 dashes Angostura Bitters
1 ½ oz Spiced Run
3oz Ginger Beer
1 Peach Slice for Garnish
In a cocktail shaker, muddle the peach wedge with the lemon juice and bitters.
Add the rum, then fill the shaker with ice and shake well.
Strain into a chilled ice-filled collins or highball glass, stir in the ginger beer, and garnish with the peach slice.
1 oz Fresh Lemon Juice
1 tsp Rose Water
1 oz Simple Syrup
2oz Chilled Club Soda
3 Raspberries Skewered for Garnish
1 Lemon Wheel for Garnish
In a cocktail shaker, muddle the 8 raspberries.
Add ice and the lemon juice, rose water, and simple syrup and shake well.
Strain into an ice-filled highball glass.
Stir in the club soda and garnish with the skewered raspberries and the lemon wheel.
4 Small Black Plums – Quartered & Pitted
½ cup Sugar
½ tsp Kosher Salt
2 tsp Black Peppercorns
2 tsp Fresh Lemon Juice
Sparkling Wine, for Serving
In a medium saucepan, combine all of the ingredients except the sparkling wine with 2 cups of water and bring to a boil. Simmer over moderately low heat until the plums are very soft and the syrup is deep purple, about 20 minutes.
Strain the syrup through a fine sieve set over a bowl, pressing on the solids. You should have 2 cups. Let the syrup cool completely, then refrigerate until chilled.
For each cocktail, pour 1oz of syrup into a flute and top with sparkling wine.
12oz Fig Vodka
6oz Chilled Brewed Earl Grey Tea
9oz Fresh Tangerine Juice
6 Fresh Fig Wedges
In a pitcher, combine all of the ingredients above except for the ice and fig wedges.
Refrigerate the mixture until chilled, which should be at least 1 hour.
Once chilled, stir the mixture well.
Strain into ice-filled highball glasses and garnish with the fresh fig wedges.
1 ½ cups Raspberries
1 tbsp Sugar
6 oz Scotch Whisky
6 oz Guava Cectar or Juice
1 ½ oz framboise (raspberry eau-de-vie)
Chilled Club Soda
6 Small Mint Leaves, for Garnish
6 Raspberries for Garnish
In a large cocktail shaker, muddle the 1½ cups of raspberries with the sugar. Add the whiskey, guava nectar and framboise. Fill the shaker with ice and shake well.
Finely strain the cocktail into a pitcher. Pour into rocks glasses. Top each drink with a little club soda and garnish with raspberries and mint leaves. Enjoy!
Blood Peach Belllini
4 oz Chilled Prosecco
1 oz White Peach Puree
½ oz Campari
½ oz Grenadine
Fresh Peach Slice for Garnish
In a pint glass, gently stir in all of the ingredients above.
Stir all of the ingredients until well incorporated.
Pour the mixture above from the pint glass into a chilled flute. Enjoy!
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