Cocktails and Non-Alcoholic Drinks for National Lemonade Day
By PJ Gach on August 19, 2014
Lemony, lip smacking drinks to toast the day, the sunset, and summer!
August 20th is National Lemonade Day. It's really the perfect drink for the end of summer. It’s sweet, tart and refreshing at the same time. In the roundup are non-alcoholic drink recipes like the Watermelon Lemonade Slushie, or Ree Drummond’s Raspberry Lemonade.
Celebrate the lovely lemon with adult cocktails like Camarena Chipotle Cooler, Summer Thyme, Lavender Lemonade, Blues Berry Press, Cruzan® Peach Perfect Day and more...
Watermelon Lemonade Slushie
Courtesy of the FoodNetwork.com
2 pounds cubed watermelon (about 4 cups)
1/2 cup sugar
1 large bunch basil, stems and leaves roughly chopped (about 2 cups), plus 4 whole leaves for garnish
Juice of 3 lemons (about 1/2 cup)
Place the watermelon in a single layer on a rimmed baking sheet, and freeze until completely frozen, like ice cubes, about 2 hours.
Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the chopped basil and stir until completely wilted. Cool completely at room temperature, at least 1 hour.
When the watermelon is completely frozen, put half in a blender. Strain the basil syrup into the blender, use the back of a wooden spoon or spatula to press down on the basil to extract as much flavor as possible, and discard the basil. Add the lemon juice, and blend until the mixture is mostly smooth, pushing it down with a wooden spoon or spatula if needed. Add the remaining watermelon, and continue to blend until the mixture is completely smooth.
Spoon the mixture into 4 short glasses (or wineglasses, if you want to be fancy), and garnish each with a basil leaf.
Makes 4 servings
Total Time: 3 hours 10 min, Prep: 5 minutes, Inactive: 3 hours, Cook: 5 minutes
Cruzan® Peach Perfect Day
1 part Cruzan® Peach Rum
1 part Cruzan® Aged Light Rum
1/2 part Coconut Creme
1/2 part Fresh Lime Juice
Add all ingredients into a cocktail shaker over ice. Shake vigorously for 10 seconds. Strain over fresh ice into an old fashioned glass. Garnish with a Lime Wedge.
Honey Ginger Sauza® -Rita
1 part Sauza® Blue Silver 100% Agave Tequila
1 part lemonade
1 part ginger beer
1 part water
½ teaspoon honey
Combine lemonade, ginger beer, tequila, water, lemon slices and ½ teaspoon of honey in a glass filled with ice. Stir well to combine.
Basil Hayden’s Summer Glow
1 1/4 parts Basil Hayden’s® Bourbon
1 part coconut water
1 part pink lemonade
1 part ginger ale
Add bourbon to a highball glass and fill with ice. Add remaining ingredients and stir well. Garnish with a lemon wedge.
Camarena Chipotle Cooler
2 oz. Camarena Reposado Tequila
1 oz. Pineapple Juice
1/2 oz. Triple Sec
Pinch Chipotle Chili Pepper Spice
2 oz. Lemonade
Lemon Wheel Garnish
Combine liquids and spice in cocktail shaker with ice. Shake to blend. Strain into highball glass over fresh ice. Garnish with lemon wheel.
Recipe by Brooke Arthur
2 oz. Aviation American Gin
3/4 oz. lavender infused honey syrup*
1 oz. freshly pressed lemon juice
1 oz. Soda water
In a mixing bowl, combine spirits & mixers. Stir. Fine strain into a serving pitcher filled with ice. Garnish with lemon wheels and lavender blossoms.
* Lavender infused honey syrup: in a saucepan bring one cup of water to a simmer. Add one cup of honey and stir until dissolved. Add one tablespoon dried lavender and lower stove to medium heat. Let simmer for approximately 10 minutes, stirring occasionally. Remove from heat and strain into a jar. Refrigerate and use within two weeks.
1 1/2 parts Cruzan® Aged Light Rum
1/2 part White Vermouth
1/2 part Chamomile Syrup*
1/2 part Fresh Lemon Juice
1 Egg White
Dash of Bitters
Combine all ingredients in a shaker. Shake without ice to combine. Add ice, shake vigorously for 10 seconds and double strain into a chilled coupe glass. Garnish with two drops of Bitters.
Steep two Chamomile Tea Bags in 8oz. Hot Water for 5 minutes to make double strength Tea.
Add 8oz. Sugar to Tea and stir until Sugar is dissolved.
Syrup will be good for one month.
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