There's a reason most summer barbecue pairs best with lighter beers: It's hot outside and you want a thirst-quenching and cool beverage, something that you can drink for hours. Summer cocktails should also follow this rule. So at your next outdoor party, offer up refreshing concoctions that pack a little less punch, and also be sure to make use of the season's fresh fruits and herbs. Here are 21 recipes to get you started; make them to individual taste or tinker with the recipes and serve them in a punch bowl (or, for big bashes, a trash can).
Braddock's American Brasserie in downtown Pittsburgh offers up unique versions of the regional comfort food – like braised short rib pierogies, veal schnitzel, and grilled kielbasa with sauerkraut. Braddock's Bar Manager, Eric Brown, creates atypical drinks to match, including a spicy-sweet tequila winter cocktail he calls Braddock's Revenge. It's a combination of Milagro Tequila, the citrusy-spicy liqueur Licor 43 sweetened with fresh raspberries, along with cilantro, lime, and a muddle of jalapeños. "The addition of jalapeño and cooling cilantro give way to a high-octane finish to this palate pleaser," he says. A brown sugar and cayenne pepper rim add just the right amount of heat to warm you up on a crisp evening.
- 1 oz Milagro Silver Tequila
- 3/4 oz Licor 43
- 1 oz fresh lime juice
- 8 cilantro leaves with stem
- 5 raspberries
- 1/4 jalapeño, seeded
Muddle raspberries, cilantro, and jalapeño with lime juice. Add remaining ingredients and shake over ice. Strain into double rocks glass over ice with spiced sugar rum. Garnish with 3–4 cilantro leaves.
Spiced Sugar Rum: Combine three parts fine sugar with one part chipotle powder and half part cinnamon.