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.
Blues Berry Press
Courtesy of the Hard Rock Cafe
3 each lemon wedges (cut a lemon into 6ths)
8 each blueberries
1 oz. blueberry puree – See recipe below or purchase frozen blueberry puree
3 oz. Bacardi Wolfberry Rum
7 oz. lemonade
7 oz. lemon-lime soda
Blueberry Puree Recipe
1 cup blueberries
1 tsp. fresh squeezed lemon juice
1/2 tbsp. simple syrup
2 tbsp. water
Add everything to a blender and blend until very smooth.
Note: This makes about 3/4 cup of puree so depending on how many drinks you are making you will need to increase the recipe.
Hard Rock uses a French Coffee press to make this drink, but for making at home you can use a 20 oz. glass pitcher or other container. Add fruit and puree to the pitcher, and lightly muddle fruit in bottom to release the juices before adding liquid ingredients. Add all remaining ingredients and stir. Fill serving glasses with ice, and pour. The recipe can be made several hours in advance to allow the fruit to better incorporate into the mix.
2 parts American Honey
3/4 part lemon juice
1 Thyme sprig
3 parts ginger ale
3 dashes Angostura Bitters
Build ingredients in a tall glass. Garnish with thyme sprig
1 ounce Shellback Silver Rum
1 1/2 ounces Light Lemonade
1 ounce Light Orange Juice
1/4 ounce Lime Juice
Orange Wheel for Garnish
Build in large rocks glass over fresh ice. Stir. Garnish with orange wheel. 76 calories.
The Prosecco Pop
1 part Skinnygirl™ Prosecco
1 part light rum
2 parts frozen lemonade
1 part seltzer
Blend ingredients with a little crushed ice and pour into a flute glass. Enjoy!
Recipe by Brooke Arthur
1 1/2 oz gin
1oz freshly pressed lemon juice
1oz honey syrup
3oz Widmer Hefeweizen
In a pint glass, add spirits and mixers. Fill with ice and shake vigorously. Fine strain into a chilled collins glass with or without ice. Top with Hefeweizen. Garnish with a lemon wedge.
American Honey Lemonade
2 parts American Honey
1 part fresh lemon juice
1 part simple syrup
Combine ingredients into a pitcher and stir. Pour into a Collins glass with ice.
Ree Drummond’s Raspberry Lemonade
Recipe courtesy of the FoodNetwork.com
4 cups of fresh lemon juice
3 cups of sugar
1 bag frozen raspberries
Ice cubes, for serving
Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
Fill mason jars with ice cubes and top them off with the lemonade.
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