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Community Corner

Summer Drink Recipes

Food guru Kristin Haverhill is back with ways to stay cool this summer.

School has ended. Temperatures are in the sweltering mid 90s. I guess it is safe to say that summer has arrived.

For some this is a time of celebration. No more freezing temperatures, no more school, and tan skin. For others this is a sticky, humid, sweaty, and just exhausting. I myself am more of an early-spring or fall type of girl. The whole make up running down my face while I am being eaten alive by mosquitoes really isn't my thing.

Regardless of your feelings towards the summer season, there are a few definite positives. The longer sunlit hours and weekends filled with outdoor activities are always memorable.

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To help you celebrate the good times of this season, or to simply help your countdown to October get here faster, I am supplying a list of fun summer "adult beverages."

 

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So set down that Bud Light Lime or that Corona and try something new. The kids are home from school after all, you deserve it.

 

ORANGE SPLASH

  • 2 ounce(s) Absolut Citron vodka
  • 1 ounce(s) Cointreau or triple sec
  • 1 splash(es) fresh lime juice
  • 1 splash(es) orange juice
  • Sugar, for garnish
  • Orange slice, for garnish

 

Directions

Pour all ingredients over ice in a shaker or large glass and shake vigorously. Rim a glass with sugar and serve on the rocks. Garnish with an orange

CUCUMBER LEMONADE

  • 3 large cucumbers
  • 1 tablespoon(s) chopped fresh rosemary, plus 4 sprigs for garnish
  • 1 cup(s) water
  • 6 ounce(s) (3/4 cup) gin
  • 1/2 cup(s) lemon juice
  • 3 tablespoon(s) agave syrup
  •  

Directions

Cut 12 thin slices of cucumber for garnish. Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary, and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, gin, lemon juice, and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.

 

WHITE WINE SANGRIA 

  • 1 pint(s) strawberries, hulled and halved lengthwise
  • 2 oranges, sliced into 1/4-inch-thick rings
  • 2 lemons, sliced into 1/4-inch-thick rings
  • 3 peaches, pitted and cut into 8 wedges
  • 3 bottle(s) white wine (dry to semidry), such as Pinot Grigio or Chardonnay
  • 1 liter(s) sparkling water
  • Ice

Directions

Place all fruit in a large pitcher or bowl, add wine, and allow to sit at room temperature 4 to 24 hours. When ready to serve, add sparkling water and ice. Serve in a bowl with a ladle (make sure there's fruit in every serving).

 

MINT MARGARITAS

  • 1/2 cup(s) chopped mint leaves
  • 1/2 teaspoon(s) kosher salt
  • 4 cup(s) crushed ice
  • 1 1/2 cup(s) good-quality tequila
  • 1 cup(s) freshly squeezed lime juice (from about 8 limes)
  • 1 cup(s) Triple Sec

 Directions

In the bottom of a large (2-quart) pitcher, crush together mint and salt, pressing with the back of a wooden spoon. Add ice. Add tequila, lime juice, and Triple Sec, stirring vigorously. Serve in short tumblers or wineglasses.

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