Strawberry Moonshine Julep
- 2 large ripe strawberries, washed, hulled and cut into ¼–inch pieces
- 2 tsp. sugar
- 3 leaves fresh mint
- 2 oz. moonshine or white whiskey, like Original Moonshine
- ½ oz. lemon juice
- Sprig of mint, for garnish
Combine cut strawberries, sugar, mint leaves in a cocktail shaker. Stir and let stand until strawberries are macerated, up to 10 minutes. Add moonshine, lemon juice, and ice to fill the shaker, and shake vigorously for an additional minute. Pour out contents into mason jars, adding more ice as needed. Garnish with a sprig of mint.
- 6 peeled kiwifruits
- 3 cups tonic
- 1 cup Limeade
- 1/2 cup vodka
- Ice cubes
- Peeled kiwifruit slices, for garnish
Muddle kiwifruits in a bowl or pulse in a food processor until chopped and juice is extracted. Strain fruit through a fine sieve; discard solids. Transfer to a large pitcher. Stir in tonic, limeade, and vodka. Fill pitcher with ice cubes. Garnish with peeled kiwifruit slices.
Bing Cherry Mojitos
- 1 1/4 cups sugar
- 1 1/4 cups freshly squeezed lime juice (about 9 limes)
- 3 pounds Bing cherries
- 18 ounces best-quality black cherry or plain vodka (<a target=”_blank” href=”http://www.beekmanliquors.com”>www.beekmanliquors.com</a>)
- 1 bottle sparkling water (750 mL)
Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat; let cool completely. (Makes about 2 cups syrup.) Syrup can be refrigerated in an airtight container up to 1 month.
Put lime juice into a medium nonreactive bowl. Halve and pit cherries; add to lime juice. Stir in syrup. Refrigerate at least 1 hour (up to overnight).
Stir cherry mixture and vodka in a large serving bowl. Fill 12 glasses with ice. Spoon 1/2 cup cherry-vodka mixture into each glass. Top off with sparkling water. Serve immediately.
- 5 cups cubed seedless watermelon (about 1 1/2 pounds)
- 1 large English cucumber, peeled and cut into chunks
- 1/4 cup fresh lime juice (from 2 limes)
- 2 tablespoons honey
- 2/3 cup vodka
- Cucumber slices, for garnish
Set a large fine-mesh sieve over a large bowl or pitcher. In a food processor or blender, puree watermelon. Pour watermelon puree through sieve, pressing on solids with a rubber spatula (you should have about 2 cups juice). Puree English cucumber and pour through sieve into watermelon juice.
In a small bowl or measuring cup, stir together lime juice and honey. Add to watermelon and cucumber juices, along with vodka. Adjust sweetness with more honey if desired. To serve, fill four glasses with ice and top each with cocktail. Garnish with cucumber slices.
Green-Tea Cranberry Spritzer
- 1/3 cup sugar
- 1/3 cup water
- 4 green tea bags
- 1/2 cup chilled unsweetened cranberry juice
- 3 cups chilled seltzer
Bring sugar and water to a boil in a saucepan. Cook, stirring, until sugar dissolves. Let cool completely. Steep tea bags in 2 cups boiling water for 2 minutes. Remove bags. Let cool completely. Divide tea, cranberry juice, and the simple syrup among 4 ice-filled glasses. Top with chilled seltzer.
Makes one 10 ounce drink
- 1 lime wedge, for garnish
- Coarse salt, for rim
- 1 teaspoon lime juice
- 1 ounce platinum tequila
- 1 bottle Mexican grapefruit soda
Rub rim of a highball glass with lime wedge; invert glass in a small dish of coarse salt, twisting to coat rim. Fill glass halfway with ice, 1 teaspoon lime juice, and 1 ounce platinum tequila, then top with Mexican grapefruit soda. Stir. Place cored-out lime half in drink and fill with tequila (try a reposado for added flavor).