Ah, summertime! I don’t know about you all, but I was able to breathe again once the last day of school was over. No alarm clock at 5:30 am to make sure everything was done, no laying out uniforms for the next day, no making lunch and worrying about what I put in there, no asking my son 100 times if he brushed his teeth.
If you have read a few of my posts or know me personally, you know my son spends the entire summer with his dad who lives in Texas. While I miss him terribly, this gives me the chance to focus on myself, and recoup from being the only parent for 10 straight months. I have a few trips planned to see some friends out of town and right before my son returns, a beach trip with some girlfriends.
The shopaholic comes out when I have events planned. So, what are all the things we will need for the beach? Umbrellas, chairs, sunscreen, bathing suit, a speaker, the list goes on.
Since this is an adult-only trip, I decided to bring my top 5 favorite summer cocktails.
Drunken Mermaid:
2 oz Vodka
2 oz Blue Curacao
1 oz Simple Syrup
1 oz Lime Juice
1 can (12oz) Watermelon Flavored White Claw or whatever spiked sparkling water you like.
INSTRUCTIONS
In a tall cocktail shaker filled with ice, add vodka, Blue Curaçao, simple syrup, and lime juice.
Shake until well mixed.
Fill a tall wine glass with crushed ice and the mermaid mixture.
Top off with spiked sparkling water.
Garnish with lime or lemon.
Hawaiian Hammer:
1 oz banana schnapps
1/2 oz coconut rum
1/2 oz banana rum
1 oz 151 proof rum
1 dash grenadine syrup
2 oz orange juice
2 oz pineapple juice
INSTRUCTIONS
Fill a cocktail shaker with 3-4 pieces of ice.
Pour in all of the ingredients into the cocktail shaker.
Shake to combine.
Pour the mixture into an ice-filled glass.
Garnish with a pineapple wedge, pineapple leaves, and cherries.
Pink Bikini Cocktail:
1 bottle Raspberry Lemonade
1 ¾ cups Malibu Coconut Rum
1 cup Amaretto Liqueur
Orange Sherbet
Fresh Raspberries, Oranges, and Mint Leaves for Garnish
Instructions
Combine the raspberry lemonade, Malibu Coconut Rum, amaretto liqueur in a large pouring pitcher.
Stir well.
Add ice to cocktail glasses and place a scoop of orange sherbet on top of each glass.
Gently pour the cocktail mixture over the ice and sherbet in each glass.
Garnish with fresh raspberry, orange wedge, and mint leaf to each glass.
Tequila Honeybee:
1 dash Mezcal, to rinse
2 oz Espolón reposado Tequila
1 oz Honey Syrup
3/4 oz lemon juice, freshly squeezed
2 dashes Angostura bitters
Instructions
Rinse a highball glass with the Mezcal, coating the inside of the glass with a thin layer and then discarding the excess.
Add the tequila, honey syrup and lemon juice into a shaker with ice and shake until well-chilled.
Strain into the prepared glass over fresh ice, and top with 2 dashes of bitters.
Garnish with a lemon peel.
Pineapple Mango Rum Punch:
3 oz of Pineapple Coconut juice
3 oz of Coconut Rum (I use a light rum, but you can use a dark rum as well)
1 oz of Mango Juice
1 oz of Orange Juice
Splash of Grenadine
Lime slices or some orange zest for garnish
Instructions
Combine all juices (pineapple coconut, mango, and orange) and rum, then stir.
Pour over ice and add a splash of grenadine for color.
Add lime or orange zest for garnish.
Of course, you can always make these without alcohol. Happy Summer and enjoy!
