Spiked Summer Spritzers

In the case that you are still putting the final touches on your Shavuot menu, here are two summer-y cocktails I'm currently considering for my outdoor dairy luncheon:

Blackberry Gin Fizz

  • 12 ounces blackberries, plus more for garnish
  • 2 tablespoons superfine sugar
  • 3 tablespoons fresh lime juice
  • 6 ounces gin
  • 15 mint leaves, torn, plus sprigs for garnish
  • 1 1/2 cups seltzer

Puree berries and sugar in a food processor. Strain, and discard seeds. Put 1/3 cup puree, 1 tablespoon lime juice, 2 ounces gin, and 1/3 of the torn mint leaves into a cocktail shaker filled with ice, and shake until cold. Pour into two 8-ounce glasses, and add 1/4 cup seltzer to each. Repeat twice. Garnish with berries and mint sprigs.

Strawberry-Peach Sangria

  • 1 750-ml bottle dry white wine
  • 1 1/2 cups Essensia (orange Muscat, a sweet dessert wine)
  • 1 1/2 cups sliced strawberries
  • 1 cup peach liqueur
  • 3 peaches, each cut into 12 slices
  • 1 large orange, cut crosswise into 6 slices
  • 1 large lemon, cut crosswise into 6 slices
  • 1/4 cup strawberry syrup (optional)
  • 3 to 4 cups ice cubes

Mix white wine, Essensia, strawberries, peach liqueur, peaches, orange slices, lemon slices, and strawberry syrup in large pitcher, smashing citrus slices slightly. Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve sangria over ice.


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