Here in Wisconsin, we’re darn proud of our home-brewed beer. We have large and regional breweries, microbreweries and brew pubs. Our baseball team is even called the Brewers! I think you get it, we love our beer.
But, now that summer is here, I like to put down that ice-cold bottle and pick up something else cold and refreshing. Something sweet, with fruit and ice. So I reached out to my friends and family from around the country to see what they drink in their respective cities and, of course, when I can come visit.
Try one (or two!) for your Independence Day celebration and let us know what you think. Head over to Facebook and vote for your favorite.
Tim S, San Francisco
The most requested drink at local San Fran gastrotavern, Tipsy Pig, Strawberry Fields is a refreshing blend of sweet strawberries and tart lime. The seltzer water gives it a little added fizz.
• 6 ounces vodka
• 1 cup puréed fresh strawberries
• 3-4 fresh limes
• 3 ounces Simple Syrup
• 1 liter bottle seltzer water
• Place puréed fresh strawberries in a pitcher
• Add vodka
• Fill remainder of jar with seltzer water
• Add simple syrup
• Squeeze in limes for taste
• Pour into ice-filled mason jars, add lime garnish
TUSCAN ROSEMARY LEMON DROP
Christine D, Philadelphia
The mixology genius behind this drink made it for her friends’ wedding in Tuscany; the rosemary gives it unmistakably Italian flavor.
• 1 sprig fresh rosemary
• 1½ ounces vodka
• ½ ounce limoncello
• ½ ounce fresh lemon juice
• ½ ounce Simple Syrup
• 1 rosemary sprig for garnish
• 1 cup superfine sugar
• Rim a large martini glass with superfine sugar, and set aside
• Bend 1 rosemary sprig and drop into a cocktail shaker
• Fill the shaker with ice
• Measure in the vodka, limoncello, lemon juice, and simple syrup
• Cap and shake vigorously
• Strain into the sugar-rimmed glass
• Float a rosemary sprig in the drink for garnish
Note: The original recipe calls for rosemary sugar on the rim but its preparation takes four days. Who can wait that long?! Plain sugar works just fine with no wait time.
MANGO-PEACH FIZZ MOCKTAIL
Emily W, New Orleans, LA
All the flavor of delicious summer fruits in other summer cocktails but without the alcohol so the whole family can enjoy this one!
• 1 ripe mango, peeled, pitted & cubed (1½ cups)
• 1 large ripe peach, peeled, pitted & cubed (1 cup)
• ½ cup unsweetened mango, peach or orange juice
• 1 Tablespoon sugar
• Peach-flavored seltzer
• Cold club soda or seltzer
• In a blender, puree mango, peach, fruit juice and sugar.
• Puree can be made up to 1 day ahead and refrigerated.
• For each fizz, fill tall glasses with ice cubes. Pour 2 tbsp. each puree and peach-flavored seltzer into each glass and top with cold club soda or seltzer.
Micah K. Houston
A nice balance of sweet and spice, this drink is not for the faint of heart! If you think you’ll need to cool your mouth, try lining the rim of the glass in sugar. Or chew on a few of the cool mint leaves to help with the heat.
• ½ jalapeno pepper
• 1 sprig of mint (4-6 leaves)
• 1 shot tequila
• ¾ shot triple sec
• 1 shot fresh lime juice
• agave nectar
• Remove seeds from jalapeno
• Muddle jalapeno & fresh mint with the shot of tequila
• Combine with the triple sec and lime juicAdd agave to taste
• Pour over ice
• Garnish with mint leaves and lime wedge
• Add cut up jalapenos if you’re extra daring
Lilia P, Pittsburgh
The quintessential summer wine cocktail, this version incorporates all those succulent summer fruits I can’t wait to sink my teeth into every year (and now they’re soaked in wine!).
• 6 peaches, plums or nectarines, or your favorite combination of stone fruits, halved, pitted and sliced
• 1/4-inch thick
• 1½ cups peach nectar
• ¼ cup orange liqueur, such as Cointreau
• 1 bottle (750ml) dry Spanish white wine (white Rioja) or Sauvignon Blanc
• 2 cups club soda, or more, to taste
• Ice cubes as needed
• In a large pitcher, combine the fruit, peach nectar, orange liqueur and wine.
• Refrigerate for at least 4 hours or up to 12 hours.
• Stir in the club soda and ladle the sangria into ice-filled glasses.
• Serve immediately.
WATERMELON AGUA FRESCA
Ashley S, Palm Beach Gardens, FL
A traditional Mexican drink, agua fresca literally translates to fresh water and it’s just as refreshing as it sounds. It couldn’t be easier either. Three ingredients and a blender. Done.
• 4 cups chilled, chopped and seeded watermelon (about 6 pounds with the rind)
• 1 cup water
• 1 Tablespoon lime juice
• Add chopped watermelon, water and lime juice to blender.
• Blend on high until smooth.
• Strain through a mesh colander.
• Chill and serve over ice.
SKINNY STRAWBERRY MOJITO
Raina K, Madison (me!)
You didn’t think I’d leave you without my own favorite! I’m really not a big fan of rum and tend to steer away from Mojitos. But the sweet white wine and strawberries relegate the Bacardi to a subtle second fiddle.
• 2 ounces The Skinny Vine Mini Moscato
• 1 ounce Bacardi rum
• 3 lime wedges
• 2 ounces puréed fresh strawberries
• 5 mint leaves
• Add lime wedges and mint leaves to mixing glass
• Fill mixing glass ¾ full with ice
• Add The Skinny Vine Mini Moscato, Bacardi and strawberry purée
• Shake and pour into glass
Photos courtesy of: Dressed and Educated, Gourmet Food, Campari, The Food Channel, The Skinny Vine, Modern Man.
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