Summer Party Recipes

Quench your thirst with our best summer beverages, from classic cocktails to fresh fruit juices and spritzers.

Blueberry-Ginger Mojito Pitchers

Homemade ginger syrup adds spicy bite to Tyler Florence's bubbly mojito pitchers, which are overflowing with muddled blueberries.

Plum-Cherry Ice Pops and Champagne

Combine after-dinner drinks and dessert by dunking plum-cherry ice pops in glasses of champagne. It's the best way to cool down.

Watermelon-Champagne Cocktail

This cocktail looks fancy, but it tastes like watermelon cake thanks to vanilla-flavored vodka.

Muddled Lemonberryade

To get the most flavor out of the berries and mint, Michael Chiarello employs a common bartending technique called muddling. It helps release the juices of fresh fruits and herbs so they can easily be absorbed by the alcohol –– or, in this case, the lemon juice and club soda.

Green Tea and Orange Cooler

This simple drink will cool you down all summer long and has only three ingredients: green tea, orange and agave nectar. You could also turn this into a cocktail with a splash of vodka or tequila.

Cucumber-Jalapeno Margarita

Michael Symon infuses this margarita with a halved jalapeno pepper and thin slices of cucumbers –– the longer it sits, the more its spicy notes and refreshing, savory flavor intensify.

Stephen Murello ©Stephen Murello

Tequila Sangria

Stephen Murello ©Stephen Murello

Mojitos for a Crowd

Don't want to play bartender all night long? Mix up this party-sized batch to keep guests' glasses full all night.

Homemade Peach Iced Tea

Chuck creates a cross between simple syrup and fruit puree by simmering and then blending a mixture of sugar, water, peaches and a vanilla bean. He serves this with a chilled brew for the ultimate summer tea.

Stephen Murello ©Stephen Murello

Tequila Lemonade

White Sangria

Spanish sangria, endlessly customizable with various fruits, wines and liquors, is one of summer's most versatile drinks. Ellie's sunny pitcher calls for a bottle of white wine, brandy and orange liqueur, along with slices of fresh citrus.

Watermelon Martinis

In an effort to make his martinis thoroughly slushy (without watering them down), Bobby Flay employs the genius technique of freezing a puree of watermelon and simple syrup in ice cube trays. He then blends the cubes with the lemon juice, vodka and melon liqueur to form drinks that are as chilling as they are pure of flavor.

Blackberry-Bourbon Iced Tea

Watermelon-Jalapeno Lemonade

Though watermelon sweetens the lot in this atypical lemonade, blended jalapeno slices ensure this drink has plenty of bite.

Classic Margaritas

Simple, straightforward and definitely a classic, this margarita recipe is a solid crowd pleaser.

White Sangria

Chuck's sparkling wine sangria spans the sweet-tangy spectrum with its base of white Port and orange liqueur. Add summer fruits like raspberries and peaches, and then for the final, surprising touch, line the rims of your glasses with a powder of ground orange and lemon zest.

Italian Lemonade

Give this summertime classic some elegant Sicilian flair by infusing it with the flavors of another seasonal favorite: fresh basil.

Extra Virgin Sangria

Sangria, Extra Virgin-style, includes brandy, vanilla, cloves and cinnamon. Debi and Gabriele recommend Cannonau wine from Sardinia, Italy, but you can use any medium-bodied red wine.

Stephen Murello ©Stephen Murello

Classic Horchata

Stephen Murello ©Stephen Murello

Chuck's Icebreaker Mojito

Mix up this midsummer sip when the watermelons hit the farm stand. Toss cubes of the juicy fruit with pineapple, lime and mint — it's like a rum-spiked fruit salad!

Raspberry Limeade with Lavender and Mint

Limoncello Spritzer

Sgroppino (Italian Cocktail)

This palate-cleansing potion is perfect pre- or post-dinner. A scoop of lemon sorbet floats in a pool of sparkling Prosecco and vodka, and the cocktail is finished with a minty green garnish.

Stephen Murello ©Stephen Murello

Bobby's Strawberry Pina Colada

Bobby blends two frozen drink classics — pina coladas and strawberry daiquiris — to create a crowd-pleasing slushy pink drink.

Vanilla Bean Lemonade

Kelsey's lemonade gains fizz from sparkling water and depth from vanilla bean paste. Simple syrup balances out this favorite sip while scattered basil or mint adds summery freshness.

Frothy, rice-based horchata instantly cuts through the heat of a hot summer day. Served with festive straws and topped with a sprinkle of cinnamon, Kelsey's version is perfect for a Latin-inspired brunch.

Stephen Murello ©Stephen Murello

Sex on the Beach

Blackberry-Cucumber-Ginger Spritzer

This fruity, alcohol-free spritzer is just as complex and fun to drink as its boozier counterparts, thanks to a combination of ginger-infused herbal tea, elderflower syrup and tangy blackberry sipping vinegar.

Stephen Murello ©Stephen Murello

Tyler's Orange Cream Mimosas

Tyler spiffs up the always-refreshing brunch classic by tossing in a scoop of homemade orange cream sorbet. Sweet and creamy, it's the ultimate crowd pleaser.

Stephen Murello ©Stephen Murello

Pomegranate Margaritas

Stephen Murello ©Stephen Murello

Raspberry Mojito

Tropical Sangria

Bobby makes his sangria tropical with passion fruit nectar, light rum, Sauvignon Blanc and lemongrass.

Frozen Mango Margarita

Margaritas can be super-sweet, but Ellie's lighter version swaps most of the sugar for ripe frozen mango. Don't worry, she doesn't skimp on the most important part: good-quality silver tequila.

Elderflower Tarte

Rhubarb-infused elderflower liqueur, tart Meyer lemon foam and a wild-strawberry garnish are served in a shot glass — an ambrosial sip so sweet it's best enjoyed in small doses.

Peach Sangria

This simple take on sangria relies on the flavor of juicy, ripe peaches. Mix the grated fruit with sweet Riesling and top with fresh mint.

Stephen Murello ©Stephen Murello

This tropical cocktail features the classic duo of coconut and pineapple along with rum and vanilla ice cream for a cool, smooth drink that erupts with a scarlet strawberry puree.

Blueberry Mojito

Tiffani Thiessen muddles blueberries, mint and sugar together for the beautiful, pink-hued base of this cocktail.

Stephen Murello ©Stephen Murello

Tyler's Peach-Ginger Bellini

Give your brunchtime Bellini a bit of zing with Tyler's ginger-infused simple syrup.

Laura's Mint Lemonade

Stephen Murello ©Stephen Murello

Sunrise Punch

Stephen Murello ©Stephen Murello

Pina Colada

Mint Julep Slushy

This frozen take on the classic julep packs a powerful punch. Mix a bottle of rum with mint and a little sugar, then freeze until slushy.

Stephen Murello ©Stephen Murello

Mojito Slushy

Ouzo Lemon Spritzer

Michael Symon balances the distinct licorice flavor of ouzo, a classic Greek aperitif, with lemon juice and mint.

Elderflower Sparkler

Counter hot afternoons with Kelsey's cool pink-grapefruit, sparkling water and elderflower-syrup sparkler.

Peach Julep

Mote con Huesillos

Dried peaches (huesillos) are soaked overnight, then poached in a light syrup with caramelized sugar to form the base of this popular Chilean summer dessert beverage.

Silk Sheets Cocktail

With strawberries, balsamic vinegar and gin as its base, this sweet and tangy sip affords an exotic experience, even before a luxurious coat of St. Germain Foam is added to the top.

Sinless Sangria

Kelsey's virgin sangria starts with a sparkling grape juice base, plus cranberry, lime and orange juices for sweet tang and color. She mixes in strawberries, citrus and mint, but you can feel free to use any on-hand fruit and fresh herbs.

Strawberry Lemonade Bourbon Cocktail

Tiffani infuses lemonade with muddled strawberries before adding a kick of bourbon and basil.

Bella Donna

Mix some magic in a Mason jar with a bourbon, citrus juice and bitters base overflowing with shaved ice and a garnish of fresh mint and muddled blackberries.

Bobby's Original Frozen Ouzo Daiquiri

Bobby Deen's Mediterranean-inspired daiquiri swaps out rum for ouzo, a Greek liqueur.

Grill Your Peaches Cocktail

Peaches are grilled and then pureed to form the base of this rich tastes-like-summer cocktail.

7 Cocktails for a Crowd

What's the best way to enjoy your own party? Mix up some big-batch cocktails to serve your crew by the shore.

Seaside Sunrise

Take it to the beach! Blend bright juices and passion fruit rum, and then top with bubbly for a tropical twist on a mimosa.

Limoncello Mojito

Serve this tart take on a classic mojito mixed with fresh lemon juice and infused with lemon liqueur.

Watermelon-Jalapeno Margarita

Jalapeño peppers give this margarita a kick. For a spicy garnish, combine salt and chili powder in a saucer. Dip rims of glasses in lime juice or water, and dip in salt mixture to coat.

Summer Sangria

Serve a taste of the islands with a tropical sangria combining passion fruit-, mango-, or citrus-flavored rum or vodka combined with kiwis, mango, and raspberries.

Coastal Skies

Celebrate the shore at your next beach fête with a drink the color of the sea and sky. Blue Curacao gives this fruity drink its azure hue.

Pimm's Cucumber Cooler

For a lighter drink, fill glasses ¾ full, and top with ginger beer or ginger ale.

Pink-a-Colada

Brighten up a refreshing cocktail with fresh fruit and edible flowers.

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Pictures of partying co-eds got you longing for your younger, more carefree days? If you're too old, too busy or just too plain broke to get out of town for a spring vacation, not to worry. One of the best parts of a warm-weather getaway is the drinks, and on that we've got you covered. Click through the next few pages to see the recipes for seven of the world's best beach drinks, almost as enjoyable sipped in your own backyard.

The national cocktail of Brazil is the caipirinha, a simple drink made with a base of cachaça. Cachaça, or sugar cane rum, has only become widely available in the U.S. in the last decade, which explains the drink's rising popularity. Chow.com recommends the Pitú brand of cachaça, citing its similarity to the cachaça found on the streets of Rio. The recipe below is from Chow.com.

2 teaspoons granulated sugar

4 Key limes, halved and seeded, or 2 small, juicy limes, quartered

2 ounces cachaça

Sprinkle the sugar over the limes, and muddle them in the mixing glass part of a Boston shaker until the sugar is dissolved and the lime juice is released. Pour an old-fashioned glassful of cracked ice into the mixing glass, add the cachaça and shake. Return all the contents to the old-fashioned glass.

Named for the famous 65 miles of Cape Cod, Mass., where cranberries are plentiful come fall, this is one of the most famous beach drinks in country. Some just call it a "vodka cran" after its ingredients, just your favorite vodka and cranberry juice. Proportions are up to you.

If there's one thing you need to know about making a proper Dark and Stormy, it's to be sure to use Goslings Black Seal rum. Often referred to as the "national drink of Bermuda," the cocktail is easy enough to make at home. You'll just have to conjure up the images of those pink-sand beaches as you sip away. The recipe comes from Goslingsrum.com . Ingredients:

One part Gosling's Black Seal Bermuda rum

Three parts spicy ginger beer Directions:

Pour over ice and garnish with a slice of lemon or lime.

Sunshine, of Sunshine's Beach Bar and Grill on the Caribbean island of Nevis, is the mixing master that created the Killer Bee. The bar has been blown away by hurricanes time and time again, but Sunshine's keeps coming back. Not even the swanky Four Seasons Resort next door can deter visitors from the considerably less swanky Sunshine's – in fact, Four Seasons guests are frequent visitors. The drink is a form of rum punch and the exact recipe is a secret; rumshopryan.com's recipe is as close as you'll get.

2 tablespoons honey

1/4 cup orange juice

1/4 teaspoon black pepper

1/4 cup club soda

1/2 cup light rum

1/2 cup passion fruit juice

Nutmeg, starfruit and lime, for garnish

In microwave-safe bowl, microwave honey and 1 tablespoon water 30 seconds or until honey is dissolved.Stir in rum, juices and pepper; divide evenly between glasses with ice. Top with club soda. Garnish with nutmeg and fruit.

So ubiquitous on the Amalfi Coast is Limoncello that you can come to expect it to be served after every meal. Served in a shot glass, it's meant to be sipped slowly, like fine tequila, but many people prefer it over ice or mixed with tonic. Theoreticlly, you could make your own limoncello by soaking lemon peels in grain alchohol, but it's so much easier to purchase a bottle at your local liquor store.

The Painkiller can be found at many bars in the Virgin Islands, but it was made famous on the tiny island of Jost Van Dyke in the British Virgin Islands. The original can be found at the Soggy Dollar bar, so named because it's accessed primarily by people jumping off their boats and swimming to the island – resulting in soggy dollars. The proportions are a secret, but this recipe comes very close to the original:

2 ounces Pusser's® dark rum

1 ounces cream of coconut

4 ounces pineapple juice

1 ounces orange juice Directions:

Mix and sprinkle with freshly ground nutmeg on top.

Widely available in the Caribbean but an absolute must on a Jamaican vacation, the rum drink may have actually originated at the Planters Hotel in Charleston, S.C. No matter where it really comes from, there are several variations on this Caribbean classic, but they all have one thing in common: rum. This recipe comes from esquire.com and claims to be the "perfect" Planter's. Ingredients:

3 ounces dark rum

1 ounce lime juice

1/2 ounce lemon juice

1/2 ounce grenadine

1/4 teaspoon superfine sugar Directions:

Stir well with cracked ice, then strain into a Collins glass full of cracked ice; stick a straw in it and garnish with "whatever the hell you want." They recommend using Jamaican rum.

How to Drink. on the Beach

How you plan to drink should dictate how you pack, but there are some ground rules. A cooler is requisite, and you should invest in a good one. Growing up, my dad loaded up for camping or shore trips with a Coleman steel-belted cooler, which maintains a classic, man-of-the-woods (or sand) masculinity and keeps everything super-cold. Toss in the ice, a bottle of sunscreen, a sixer of beer (Pacificos or Modelos), and a bottle of bubbly (we'll explain later).

Coleman 54-Quart Steel-Belted Cooler, $89.99, amazon.com

Of course, you could always default to classic red Solo cups, but if you want to class it up (or look like you're not in college), stock up on a set of collapsible metal cups. They'll keep cocktails colder for longer and create minimal waste, and they're compact enough to chill in the cooler en route.

Colonel Conk Sunstar Model 507 Collapsible Cup, $11, amazon.com

The ultimate dilemma of any waterfront boozing is, of course, the ice. It's going to melt sooner or later, so make the most of it. Grab a few silicone king-cube ice trays to stack in the cooler. Because the cubes are bigger, they'll melt more slowly. Pre-beach, squeeze a bunch of fresh limes, lemons, grapefruits, or oranges into the trays. If you're feeling ambitious, toss in a few peels, cucumber slices, or a splash of Campari. Top off with water and freeze. At the beach, toss the cubes into gin and tonics (more on that in the next slide), or (if you're feeling really ambitious) run one down her back.

Tovolo King Cube Extra Large Silicone Ice Cube Trays, $5.95, amazon.com

A summer classic, easy enough to make anywhere.

2 ounces London dry gin

Citrus ice cubes

In a collapsible cup, add gin (from a chilled flask, of course). Throw in a couple ice cubes and top up with some good tonic. I like Fever-Tree, which is easily swapped out for good, dry ginger beer or soda.

Whatever you do, please don't show up to the sand with a mini-bar in your bag. Batching cocktails may seem like a ton of planning, but it's actually as simple as tossing some ingredients into a pitcher and heading out. And it will spare you any sandy garnish. Now, some examples.

Clearly, the Brazilians have beach culture down pat. Not coincidentally, Brazil's national cocktail, the caipirinha, is a perfect example of seaside simplicity. The new Denver restaurant and bar Linger plays its up with a spike of lemongrass. Prepare in a pitcher and then strain into a metal thermos about three-quarters full. At the beach, add cooler ice and shake. Dole out into collapsible cups over ice.

Several halved limes

3/4 parts lemongrass simple syrup (boil equal parts water and a bunch of chopped lemongrass for 15 minutes, strain, and cool)

2 parts cachaça

In a pitcher, muddle limes and add lemongrass simple syrup and cachaça. Strain into a thermos. At the beach, add lots of ice, shake, and serve.

When I asked a cocktail-geek friend of mine how he started drinking, he told me about mixing up tequila sunrises, throwing them in canteens, and parking somewhere way out on Long Island, New York, to imbibe on the sly. This strikes me as terribly romantic, and though not perceived as the most sophisticated of concoctions, sunrises can be done well with some fresh-squeezed orange juice (homemade or bought at the store). Best drunk quietly, under a palm tree.

2 parts blanco tequila

3 parts orange juice

1/4 ounce grenadine

Batch into a canteen. Add ice and drink straight from the source.

I don't care who you are. Everybody likes a Bellini. They're sexy, they're Italian, and they sparkle (no, literally, they sparkle). Break out the bottle of Prosecco and smack it against the side of a ship. But first, pour it out — and immediately hand to the ladies.

2 parts Prosecco (or any dry sparkling wine)

1 part fresh peach puree, or peach juice

Pour prosecco into a collapsible cup and top with peach puree or juice. Toast to your well-cultivated tan.

A sundown cocktail, the Michelada fits best into that hour or so before departing the beach for dinner. It staves off the hunger pangs and helps soak up the day's final rays. Some like it with tomato juice or Worcestershire sauce, but for simplicity's sake, we've pared it down to the basics.

12-ounce Pacifico or Modelo

Take one for the team and drink about three ounces of the beer. Dash in desired amount of hot sauce and squeeze in several lime wedges. Toss the limes in, too, if the mood strikes. Stick a thumb in the neck of the beer, turn upside down to mix, and dash some seasoning salt over the top.

It's hard to replicate a swizzle (a drink agitated with a swizzle stick over crushed ice) while sitting in sand, so if you're replicating the experience at home, this recipe from The Beagle in New York City will help usher in some of those oceanic vibes. In the proper spirit of beach drinking, serve in a large thermos of crushed ice.

Several chunks of fresh pineapple

3/4 part lime juice

2 parts rhum agricole (The Beagle uses St. James Rhum Agricole Ambre)

3/4 part tawny port

Muddle first three ingredients and add rhum. Shake and strain into a Collins glass. Add crushed ice to fill glass about three quarters. Float 3/4 ounces tawny port and top with crushed ice. Garnish with a pineapple leaf and thank the tiki gods it's finally summer.

Beach cocktails: Blender + vodka + ? = refreshing vacation sippers

Gallery: Beach cocktails 2017

NOLA.com | The Times-Picayune

My friends Cindy and Linda have a simple philosophy when it comes to summer cocktails: Found ingredients. Every year, when their families share a house in Orange Beach, Ala., Cindy's in the kitchen running her Ninja blender at 10 a.m.

The year, they brought little drinks in plastic barrels and the kids wouldn't drink them. Add vodka and put them in the blender!

Blueberry pie filling plus vodka: Blueberry martinis!

"And remember the year we had leftover watermelon? We froze it. Throw it in the blender with vodka," Linda said.

"Those Popsicles that are 24 for $1, dirt cheap at Walmart? In the plastic tubes? They're already frozen. They come in multitudes of flavors. Do a coconut and a mango and you've got a pina colada," Cindy said.

"Whatever's in the fridge ends up with alcohol," Cindy said.

After I stopped laughing at two of my favorite New Orleanians, I looked at "Beach Cocktails: Favorite Surfside Sips and Bar Snacks" by the editors of Coastal Living ($25, Oxmoor House) and "The Beach House Cookbook" by Mary Kay Andrews ($29.99, St. Martin's Press).

An essay on "Why drinks taste better at the beach" by Jonathan Miles in "Beach Cocktails" explains why anything, even a vodka-laced Popsicle, is more appealing surfside.

Miles notes that the everyday cocktail often has a medicinal effect: "It relieves the symptoms of life. For many, however, the ocean provides that same analgesic effect. A cocktail served by the shore, then, doesn't so much repair as enhance. It gilds the lily of life.

"But maybe there are other factors at work, too. Consider, for instance, one of my favorite summertime refreshments. It's a simple mixture of gin and coconut water made rust-colored and faintly savory by the addition of angostura bitters.

"At my home. it's a fine drink. Yet when consumed in its natural habitat, as when I recently drank one or two in the Bahamas, it's genuinely mind-blowing. What my tongue was tasting felt aligned with what my eyes were seeing: A postcard vista of sea, sand, and rosy sky."

2 ounces (1/4 cup) gin

4 ounces (1/2 cup) coconut water (such as Naked)

1/4 ounce (1-1/2 teaspoons) fresh lime juice

2 to 4 dashes Angostura bitters

Pour the gin into an ice-filled rocks glass. Add coconut water and lime juice. Stir until chilled. Add bitters, 1 dash at a time, just until cocktail is a rosy color.

When her kids were growing up, bestselling author Mary Kay Andrews spent summers on Grayton Beach, Fla. With the success of her novels, she now has beach houses on Tybee Island, off the coast of Savannah, Ga., four hours from her home in Atlanta. This gracefully written book is full of laid-back family favorite meals, including several large-batch cocktails.

All the dishes have just enough of a twist to keep them interesting. The Tybee Tea Cocktail, for example, starts with her friend James T.'s Secret Iced Tea, perfect in this cross between an Arnold Palmer and a Mint Julep.

Tybee Tea Cocktail

1 large bunch fresh mint

2 quarts James T's Secret Iced Tea (recipe follows)

2 quarts lemonade

Lemon slices for serving

Wash mint. Coarsely chop enough (including stems) to equal 1 cup. Save remaining mint for garnish.

Combine sugar and 1 cup water in a small saucepan. Bring to a boil and cook until sugar dissolves. Remove from heat, add chopped mint, cover, and steep 1 hour. Pour through a fine sieve into a clean jar or bowl. Discard mint.

Combine iced tea and lemonade in a large pitcher, punch bowl, or glass drink dispenser. For each drink, fill an old-fashioned glass with ice, add some tea mixture, stir in 1 teaspoon mint syrup and a splash of bourbon, and garnish with reserved mint and a lemon slice.

James T Perry's Secret Iced Tea

4 cups water, divided

3 family-size tea bags

1 Earl Grey tea bag

Bring 2 cups water to a boil in a saucepan. Add tea bags, remove from heat, and steep for about 5 minutes. Pour tea into a 1-gallon pitcher, reserving tea bags in saucepan.

Meanwhile, combine sugar and 2 cups water in a separate medium saucepan over medium-high heat. Cook just until the sugar dissolves. Remove from heat. Let cool.

Add sugar syrup to pitcher. Add water to tea bags in the saucepan to steep a bit more tea out of them. Add to tea in the pitcher, continuing process until mixture measures 1 gallon. Serve over ice, garnished with peach slices and/or mint sprigs, if desired.

Andrews' twist on a Bellini? Prosecco and fresh fruit. She writes that she prefers hers with peaches and a sprig of mint, but one option for entertaining is to set out a Prosecco Sipper Bar of strawberries, raspberries, citrus, basil, lemon balm and mint.

1-1/2 cups chopped fresh fruit, such as stone fruit or citrus sections

Thinly sliced lemons

Fresh herb sprigs, such as mint, basil and lemon balm

1 (750 ml) bottle Prosecco

Combine sugar with 1/2 cup water in a small saucepan over high heat. Bring to a boil, and cook until sugar dissolves. Let cool.

For each drink, pour about 1 tablespoon sugar syrup into an old-fashioned glass, and add desired amount of chopped fruit. Mash with a muddler or wooden spoon. Add a lemon slice and herb sprig, and muddle. Top with ice cubes and Prosecco, and serve.

I've never seen chili sauce as an ingredient in Bloody Marys, but it makes perfect sense in the "use whatever you find" beach drinks philosophy.

Beachy Blood Marys

4 cups tomato juice or vegetable juice

1 cup vodka, or as desired

1/2 cup cocktail sauce

1/4 cup Old Bay seasoning

1 tablespoon lemon zest plus slice of lemon

Optional garnishes: Pickled okra, olives, lemon wedges, celery sticks, pickled onions, well-cooked bacon slices

Combine tomato juice, desired amount of vodka, cocktail sauce and hot sauce to taste in a large pitcher.

Combine Old Bay and lemon zest on a shallow plate. Rub eight glasses with a lemon slice and dip each glass in mixture. Pour Bloody Marys into ice-filled glasses, and garnish as desired.

"Beach Cocktails" is what we in the Tales of the Cocktail era have come to expect in such a book: Beautifully photographed creative drinks, begun with an array of syrups, shrubs, salts and even homemade bitters to concoct. If the beach-bound bartender wants to make Lemongrass Simple Syrup in advance, go for it.

Or wait until you get to the condo to infuse a mixture of tequila and the essence of watermelon with chiles and serve over ice. Decorate the rims of glasses with salt and powdered chile, if you wish.

Watermelon Jalapeno Margaritas

8 cups seeded, cubed watermelon

1-1/2 cups (12 ounces) white tequila

1/2 cup (4 ounces) orange liqueur (such as Triple Sec)

1/2 cup (4 ounces) fresh lime juice (about 4 limes)

1/4 cup (2 ounces) simple syrup

1 to 2 jalapenos, thinly sliced

Garnishes: Fresh jalapeno slices, watermelon wedges

Process watermelon, in batches, in a blender or food processor, until smooth. Pour through a wire-mesh strainer, pressing with the back of a spoon; discard pulp and seeds.

Combine watermelon liquid, tequila, and next 4 ingredients in a large pitcher. Cover and chill 1 hour (longer for a stronger pepper flavor). Serve over ice. Garnish, if desired.

With frozen pink lemonade concentrate and vodka blended with ice and fruit, this is Cindy and Linda's drinks philosophy at its finest. Just remember to stop and get Chilton County peaches from the guy beside the road on your way to the beach.

1 (12-ounce) can frozen pink lemonade concentrate, slightly thawed

3/4 cup (6 ounces) vodka

4 cups peeled and cubed fresh, ripe peaches (about 6 large)

Garnish: Fresh peach wedges

Combine half quantities of the first 4 ingredients in a blender, cover with lid, and process until smooth, stopping to scrape down sides. Add ice to make 5 cups; process until smooth. Pour into a pitcher. Repeat procedure with remaining ingredients. Serve in hurricane glasses with a straw or a spoon. Garnish, if desired.

Food columnist Judy Walker can be reached at JudyWalkerCooks@gmail.com.

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Summer Beach Party

Reyna's stage during the events

The Summer Beach Party is a recurring yearly seasonal event that takes place during Summer. While the event is active the Lumbridge Crater is transformed into a beach. The event is organised by Battle of Lumbridge survivor Reyna.

During the event, players can take part in a number of activities to unlock cosmetic overrides, titles, and emotes. There are new rewards and activities every year, and previous rewards are available for unlock during any year of the event.

Top 10 Cocktails in Miami

A wise man once asked, “Oh, you fancy, huh?” Well, it just takes one night out in Miami to realize that this glitzy town is, in fact, very fancy. It’s filled with folks we affectionately like to call, fancy pants. There are some people, on the other hand, that vacillate between the ultra-high-end establishments and the humble dives without trouble; it truly just depends on the occasion. To indulge in your inner fancy and do it big, consider this round-up of Miami’s most sophisticated cocktails and atmospheres.

1. White Cosmo at db Bistro Moderne

The quintessential cocktail of the 90s has undergone a chic makeover. Head to Chef Daniel Boulud’s downtown Miami outpost to rediscover the Cosmo, featuring a glamorous ice sphere with a delicate orchid frozen inside.

1 oz. St. Germain elderflower liqueur

1 oz. lime juice

1 oz. white cranberry juice

1 orchid or other edible flower as garnish

Shake all the ingredients together with ice and strain into a chilled martini glass. Prepare the garnish beforehand. Freeze an ice ball with an orchid or other edible flower in its center.

2. Dewar’s Smash at Gotham Steak at Fontainebleau Miami Beach

While some scotch-obsessed readers may scoff at this suggestion, we strongly recommend what we’ve dubbed an impressive twist on the mojito. Its thirst-quenching characteristics defy what’s traditionally associated with both the mojito and scotch. The Smash is well-balanced and could become a favorite for the budding scotch drinker, who may not have the confidence to keep it neat or on the rocks yet, but is open to a new adventure.

2 parts Dewar’s White Label Blended Scotch Whisky

1 – 2 mixing spoons of granulated sugar or ¾ parts simple syrup

3 – 4 fresh mint sprigs

Muddle the fresh lemon, fresh mint and sugar in the bottom of a mixing glass. Add Dewar’s, shake, and strain into a Collins glass filled with crushed ice. Top with soda water and garnish with fresh mint leaves.

3. Atlantico 75 at St. Regis Bal Harbour

When you enter the exclusive enclave that is the St. Regis, you can’t help but feel fancy. We recommend posting up at the bar in the lobby for an Atlantico 75, which is typically ordered by suave patrons. The rum, by the way, is partly owned by a Miami man whose name is synonymous with suave, Mr. Enrique Iglesias. The recipe is essentially a ramped up version of the classic French 75 that packs a deceivingly powerful punch.

¾ oz. Atlantico Private Cask Rum

¾ oz. Grand Marnier

¾ oz. passion fruit puree

½ oz. pasteurized egg white

4 oz. sparkling wine

Shake the first four ingredients in an ice-filled shaker. Then, open the shaker and add the sparkling wine. Strain into a champagne flute and garnish with a strawberry on the rim.

4. English Rose at The Dutch

Robert Ferrara, head bartender at The Dutch, created this complicated cocktail to help the non-gin drinker ease into the wild world of gin. The flavor is enhanced by the rhubarb, a tart/sweet ingredient we’ll start seeing more of stateside (bartenders in the UK have been using it since they were young chaps). The English Rose recently received the seal of approval form a judging panel of renowned fancy pants at the Manhattan Cocktail Classic.

1 ½ oz. Plymouth Gin

1 oz. Dolin Blanc

2 strawberries muddled

½ oz. fresh lemon juice

½ oz. homemade rhubarb syrup

1 small egg white

3 drops of Bitterman Burlesque Bitters

Add all ingredients and shake without ice for 20 seconds to emulsify the egg whites. Add ice and shake vigorously for 20 seconds. Double strain the cocktail into an ice cold coupe. Zest a fresh lemon twist and discard.

5. Tequila Beets at Bloom

Beet the heat (not our precious basketball team, of course) with this unique blend of Alacrán — a super smooth tequila — fresh roasted beet juice, and homemade chamomile syrup. It’s a refreshing, organic drink with a deep agave bite. The popularity of the quirky root vegetable surfaced a few years ago in the most culinary corners of the cocktail scene. Mixologist Chris Hudnall’s recipe will help you forget a few things at this new spot in Wynwood, including how nutritious it is for you.

2 oz. Alacrán Tequila

¾ oz. fresh lime juice

¾ oz. chamomile syrup

1 oz. fresh roasted beet juice

2 dashes of whiskey barrel-aged bitters

Add all ingredients into Boston glass and shake vigorously. Double strain into a frosted coupe glass, garnish with an orange zest and a sprig of thyme.

6. Love Unit at Hyde Beach, SLS Hotel South Beach

You’re guaranteed to fall in love with this dynamic cocktail as you play poolside at South Beach’s newest sandy hot spot. The Love Unit is the Hyde Lounge’s signature drink because it’s balanced and beautiful. Just like true love should be.

1 oz. vanilla vodka

¾ oz. fresh lime juice

½ oz. red grapefruit

½ oz. simple syrup

2 red bell peppers

2 large basil leaves

In a pint shaker glass, add red bell pepper and basil and hand press with a muddler. Add spirits and mixers. Fill glass with ice. Shake vigorously for 6 seconds. Strain into cocktail glass.

7. Cherry Red Carpet at Ortanique in the Gables

Flavored vodkas tend to absorb a lot of criticism in the sophisticated cocktail scene, but not all are created equal and we’re certainly not suggesting you embrace anything with cotton candy on the label. This cocktail just screams fancy. Featuring Grey Goose Cherry Noir, the brand’s first new flavor in five years, it’s made with rare black cherries handpicked in French Basque Country.

1½ parts Grey Goose Cherry Noir

¾ parts simple syrup

1½ parts fresh squeezed lemon juice

¾ parts cranberry Juice

Shake all ingredients together with ice and strain into a chilled martini glass. Top with club soda and a cherry.

8. New Deal at FDR at Delano

To add a bit of presidential pomp and circumstance to any party, reach for the New Deal cocktail at FDR. Formerly The Florida Room, the subterranean lounge is now run by a new nightlife regime out of Las Vegas and the cocktail menu pays homage to the leader that brought our country out of a dark time. Nothing says relief, recovery and reform like a progressive pour of bourbon.

1½ oz. Bulliet Bourbon

1 oz. peach purée

¾ oz. agave nectar

Float of ginger beer

In a mixing glass, add Bulleit bourbon, peach puree, and agave nectar with ice. Shake and strain into rocks glass. Finish off with a splash of ginger beer. Garnish with a mint sprig and orange peel.

9. Crushed Cherry Velvet at Zuma

This cocktail is unequivocally for the veteran scotch drinker (see above) and worth the visit to Zuma to experience. It’s so fancy we can’t give you the exact recipe. Theo Von Ungern-sternberg, the mastermind behind Zuma’s bar, blends scotch, blood orange, cherry heering, antica formula and battle-aged bitters to give a bold and extravagant taste. We think it’s the cherry heering that makes this drink so fancy. After all, it’s been used by royalty for nearly 200 years.

10. Smoking Maguey at Lantao Kitchen & Cocktails at Surfcomber Hotel

Mezcal, the drink distilled from the maguey plant (different from tequila’s blue agave origins), is quite bold, distinctively smoky, and has been traditionally consumed straight up for many moons. In the spirit of keeping things fresh and fancy, the bar team at the relatively new Lantao restaurant amplified the old school margarita with a remarkably balanced blend of smokiness and sweetness from the agave syrup. Consider it a good introduction to what’s still considered a pretty esoteric spirit.

1½ oz. Partida Blanco Tequila

½ oz. Del Maguey Vida (mezcal)

1 oz. fresh lime juice

1 oz. agave nectar

Combine all ingredients into a mixing glass, add ice and shake. Strain over fresh ice in a martini glass with smoked paprika on the rim. Garnish with lime wheel.

15 Tropical Cocktails That Will Make You Forget All About Winter

Even though spring is just one week away it still feels like it's the middle of winter. It's hard to imagine there won't still be snow on the ground by the time April rolls around.

I've got the perfect antidote to help you forget about all of that — fun and bright tropical cocktails. Complete with umbrellas. From rum punch and piña coladas to Mai Tais and margaritas, these 15 cocktails will make you forget all about the snow that's piled up outside your front door.

The sweet taste of pineapple and coconut are the fast track to daydreaming about white sand beaches, turquoise blue water, and bright sunny days. We might not be living that dream, but sipping on one of these cocktails is the next best thing.

Pineapple and Coconut Cocktails

Piña Sunrise Cocktail from Katie at the Kitchen Door

Piña Colada on the Rocks in a Pineapple from Cooks with Cocktails

Pineapple Coconut Martini from The Framed Table

Fresh Pineapple & Passion Fruit Mojito from Simply Delicious

Vanilla Pineapple Margarita from Pineapple and Coconut

Jalapeño Margarita from Show Me the Yummy

And, if you prefer something with sweet tropical fruits like (hello, guava!) and bright colors, we've got that too. Want a cocktail with a little more oomph? Try the painkiller. And if you just can't decide, go for two drinks in one by swirling sangria into your frozen margarita. Whatever you chose, just don't forget the umbrella in your drink!

Bright and Fruity Cocktails

Tropical Rum Punch from Spache the Spatula

Mai Tai from Pastry Affair

Guava Margarita from Confections of a Foodie Bride

Blue Hawaii from Creative Culinary

The Painkiller Cocktail from Shutterbean

Rum Orange Swizzle from Jelly Toast

The Floridita from Honestly Yum

Boozy Watermelon Coconut Refresher from A House in the Hills

Sangria Swirled Frozen Margaritas from Dessert for Two

Tell us about your favorite cocktail, or the number one way you put winter out of your mind!

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Beach Cocktails Recipe Book

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Do you feel like you can’t wait for summer to get here like I do? Like it or not, it is coming and what better way to celebrate than with a tasty beach cocktail?. In preparation of that, I have been poring over this fabulous book I received for review by the editors of Coastal Living, Beach Cocktails: Favorite Surfside Sips and Bar Snacks. I was sent the recipe book at no charge to review but all opinions are my own.

Talk about a great way to get in the mood, looking through the book is a bit like taking a beach vacation. You can imagine yourself sitting in a beach chair with a cool, refreshing drink in your hand!

Al l you need to do is look at these fabulous beach-themed cocktails. Daiquiris, Margaritas, Pina Coladas and you will be virtually transported to a fabulous beach. This book has old-time favorites like Caipirinhas and Key Lime Gimlets to newer drinks like a Seaside Sunrise or a Passion Fruit Zombie.

Not all cocktail books are created equal and this book is one that is truly outstanding. Drool-worthy colored photos, drink origins and recipes fill this book, that includes Foam and Froth, Happy Hour and there is even a section of Mocktails.

The recipes are easy to follow and the book is a fun one to browse through.

With new drink ideas like the Seaside Sunrise or the Coastal Skies, you will be ahead of the game for your next BBQ or luau party with inspiration from the book You can even see a sample of a few pages of Beach Cocktails: Favorite Surfside Sips and Bar Snacks here.

While the cocktails look beautiful on their own, the scenic coastal settings and destination notes, the drinks look incredibly enticing!

There is also a section on beach bites, simple syrups and fun garnishes for your drinks. I really loved this book and recommend it for your summer party planning, or as a fun and festive gift for your friends who love the beach and cocktails. Right now this book is on my coffee table because it is so cheerful -looking and makes me inspired for those summer days ahead.

What is your favorite beach cocktail?

I do love Coastal Living so this sounds delightful. I’m more of a beach mocktail girl, but boy, fresh fruit, a straw, some sugar. It all sounds divine.

Agreed and they have a nice mocktail chapter too!

Looks like a beautiful book!

It really is and the recipes are wonderful!

About Me

I'm Raquel and this is the where I share my passions- food, travel, crafts, entertaining and organization. With a background in productivity, I want to help you make the most of your time. Welcome to the island! read more

Beach cocktails

The Beach House Kitchen & Cocktails

The Beach House Kitchen & Cocktails features a variety of Gulf seafood, quality American cuisine and carefully crafted cocktails. Our food is prepared using the freshest ingredients and all of our seafood comes from the Gulf of Mexico, by way of Bon Secour, AL. Our dining atmosphere is casual (you can eat on the porch too!) and youвЂ™re sure to find something youвЂ™ll love on our menu! WeвЂ™re located down West Beach, right across the street from the white sand beaches in Gulf Shores, AL!

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