No matter where you're spending your spring break this year, one thing is for sure, drinks are a must. After all, a cocktail a day keeps the bad vibes away! So we've got seven must try drinks, one for each day of spring break!
3 Cups Watermelon (Cubed and Frozen)
1 Ripe Banana (Peeled and Frozen)
2 Tablespoons Agave Nectar or Maple Syrup
Zest From 2 Limes
Juice From 2 Limes (About 4 Tablespoons)
1/2 Cup Water
3-4 Shots of Silver Tequila
Blend all ingredients until smooth, adding more water as needed to keep the mixture moving.
Strawberry Basil Moscow Mule
5 Fresh Strawberries
5 Fresh Basil Leaves
1 1/2 Ounces of Vodka
Juice From 1/2 a Lime
Ginger Beer
Crushed Ice
Muddle strawberries and basil with a splash of ginger beer and lime juice, add the vodka and stir. Top with ice and ginger beer, and garnish with strawberries and basil. Don't forget to stop in and get a mule mug to make it authentic!
Champagne Grapefruit Mojito
1 Tablespoon Agave Nectar
12 Mint Leaves
Juice From 1 Lime (About 2 Tablespoons)
3 Ounces of Rum
Juice From 1 Grapefruit
1/3 Cup Champagne
Juice the lime and grapefruit, then cut them into wedges and muddle together. Add grapefruit juice and wedges, mint, agave, ice, lime juice and wedges, and rum to a shaker, and shake. Spoon out the fruit wedges, pour into glasses and add the champagne. Finish by garnishing with a grapefruit wedge and a mint stem.
Blackberry Scofflaw Cocktail
For the Syrup:
1/2 Cup Blackberries
2 Tablespoons Water
1 Tablespoon Fine Granulated Syrup
For the Cocktail:
3 Ounces Templeton Rye Whiskey
1 1/2 Ounces of Dry Vermouth
1 Ounce Blackberry Syrup
1/2 Ounce Fresh Lemon Juice
3-4 Dashes of Orange Bitters
To make the syrup, place the blackberries, water and sugar into a small sauce pan. Cook over medium heat for about5 minutes, stirring often. Strain the syrup over a cup or bowl, and let it cool to room temperature. For the cocktail, add the rye, vermouth, syrup, lemon juice, bitters, and a handful of ice to a cocktail shaker, and shake for about 30 seconds. Strain the cocktail and garnish with blackberries and orange peel. And we've got just the mixing set for the job here at Tailgate.
Tropical Peach Pineapple Slushies
1 1/2 Cups Diced Frozen Peaches
1 1/2 Cups Diced Frozen Pineapple
2 Shots of Malibu Rum
2 Shots Pineapple Vodka
2 Shots Peach Schnapps
Grenadine for Drizzle
Maraschino Cherries for Garnish
Add the fruit and liquors to a blender and blend on high speed for about a minute or until smooth. Pour into glasses and drizzle with grenadine and garnish with cherries.
Fruity Pineapple Sangria
1 (20 Ounce) Can of Pineapple Chunks (Juice Included)
1 Cup Sliced Strawberries
1 Orange, Sliced into Rounds
1 (750 ml) Bottle Sweet White Wine
Juice of 1 Orange
1 Cup Mango Pineapple Vodka
2 Cups of Sprite
Add pineapple chunks and juice, strawberries, and oranges to a pitcher. Stir in wine, vodka, and orange juice. Refrigerate for 2 hours, and stir in sprite when serving.
Strawberry Cream Mimosa
12 Ounces Frozen Raspberries
1/2 Cup (Fresh or Frozen) Strawberries
6-7 Sweet'N Low Packets
1 Teaspoon Honey
1 Cup Half and Half Cream
1/8 Teaspoon Pure Vanilla Extract
1-2 Bottles Sparkling Champagne
In a medium sauce pan set on low/medium, add raspberries and diced or frozen strawberries. Let the fruit get soft, for about 10 minutes, then add the Sweet'N Low to the mix to taste, stir well, and then the honey. Stir the mixture and continue to heat for 5 more minutes. Let the mixture cool, and then puree or blend. Place a strainer over a measuring cup, and then pour the liquid through. Once the liquid is strained of seeds, pour the half and half over the seeds to get any remaining liquid. Finish pouring the half and half into the strawberry-raspberry liquid and add the vanilla extract. Pour into an ice cube tray and freeze for at least 4 hours. When ready to serve, pour a glass of champagne and add the strawberry-raspberry cubes.
Enjoy these drinks, and the ones we know you created this spring break. Links to the drink creators are in the drink titles, so be sure to check out their blogs and what they have to say about their drinks! Drink responsibly, IC. Cheers!
Strawberry Basil Moscow Mule
5 Fresh Strawberries
5 Fresh Basil Leaves
1 1/2 Ounces of Vodka
Juice From 1/2 a Lime
Ginger Beer
Crushed Ice
Muddle strawberries and basil with a splash of ginger beer and lime juice, add the vodka and stir. Top with ice and ginger beer, and garnish with strawberries and basil. Don't forget to stop in and get a mule mug to make it authentic!
Champagne Grapefruit Mojito
1 Tablespoon Agave Nectar
12 Mint Leaves
Juice From 1 Lime (About 2 Tablespoons)
3 Ounces of Rum
Juice From 1 Grapefruit
1/3 Cup Champagne
Juice the lime and grapefruit, then cut them into wedges and muddle together. Add grapefruit juice and wedges, mint, agave, ice, lime juice and wedges, and rum to a shaker, and shake. Spoon out the fruit wedges, pour into glasses and add the champagne. Finish by garnishing with a grapefruit wedge and a mint stem.
Blackberry Scofflaw Cocktail
For the Syrup:
1/2 Cup Blackberries
2 Tablespoons Water
1 Tablespoon Fine Granulated Syrup
For the Cocktail:
3 Ounces Templeton Rye Whiskey
1 1/2 Ounces of Dry Vermouth
1 Ounce Blackberry Syrup
1/2 Ounce Fresh Lemon Juice
3-4 Dashes of Orange Bitters
To make the syrup, place the blackberries, water and sugar into a small sauce pan. Cook over medium heat for about5 minutes, stirring often. Strain the syrup over a cup or bowl, and let it cool to room temperature. For the cocktail, add the rye, vermouth, syrup, lemon juice, bitters, and a handful of ice to a cocktail shaker, and shake for about 30 seconds. Strain the cocktail and garnish with blackberries and orange peel. And we've got just the mixing set for the job here at Tailgate.
Tropical Peach Pineapple Slushies
1 1/2 Cups Diced Frozen Peaches
1 1/2 Cups Diced Frozen Pineapple
2 Shots of Malibu Rum
2 Shots Pineapple Vodka
2 Shots Peach Schnapps
Grenadine for Drizzle
Maraschino Cherries for Garnish
Add the fruit and liquors to a blender and blend on high speed for about a minute or until smooth. Pour into glasses and drizzle with grenadine and garnish with cherries.
Fruity Pineapple Sangria
1 (20 Ounce) Can of Pineapple Chunks (Juice Included)
1 Cup Sliced Strawberries
1 Orange, Sliced into Rounds
1 (750 ml) Bottle Sweet White Wine
Juice of 1 Orange
1 Cup Mango Pineapple Vodka
2 Cups of Sprite
Add pineapple chunks and juice, strawberries, and oranges to a pitcher. Stir in wine, vodka, and orange juice. Refrigerate for 2 hours, and stir in sprite when serving.
Strawberry Cream Mimosa
12 Ounces Frozen Raspberries
1/2 Cup (Fresh or Frozen) Strawberries
6-7 Sweet'N Low Packets
1 Teaspoon Honey
1 Cup Half and Half Cream
1/8 Teaspoon Pure Vanilla Extract
1-2 Bottles Sparkling Champagne
In a medium sauce pan set on low/medium, add raspberries and diced or frozen strawberries. Let the fruit get soft, for about 10 minutes, then add the Sweet'N Low to the mix to taste, stir well, and then the honey. Stir the mixture and continue to heat for 5 more minutes. Let the mixture cool, and then puree or blend. Place a strainer over a measuring cup, and then pour the liquid through. Once the liquid is strained of seeds, pour the half and half over the seeds to get any remaining liquid. Finish pouring the half and half into the strawberry-raspberry liquid and add the vanilla extract. Pour into an ice cube tray and freeze for at least 4 hours. When ready to serve, pour a glass of champagne and add the strawberry-raspberry cubes.
Enjoy these drinks, and the ones we know you created this spring break. Links to the drink creators are in the drink titles, so be sure to check out their blogs and what they have to say about their drinks! Drink responsibly, IC. Cheers!
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