I think I have a new favorite Summer cocktail, and I invented it myself! After a round or two of testing and polling from friends and family… it’s been dubbed “The Wobbly Flamingo,” and it’s here to stay!
It makes use of one of my favorite seasonal beers: 21st Amendment Brewery’s Hell or High Watermelon as a bubbly base for a fruit-filled punch. Making guest appearances: melon vodka, pink lemonade, and fresh berries! I implore you to give it a try.
Make sure all your ingredients are nice and chilled before mixing up!
For a round of 4:
1 – Hell or High Watermelon beer
4 oz – melon flavored vodka
1 1/2 cups – pink lemonade
fresh strawberries (muddled)
Stir all these ingredients together in a pitcher with some ice, muddling the strawberries beforehand to add extra flavor and color!
In each chilled glass, muddle a few strawberries, then add the punch. Top off with a handful of blueberries, and garnish as you like! I found these awesome pink flamingo cocktail stirrers in the Target dollar bins a while back, and they were perfect!
Ta-Da! The Wobbly Flamingo. I will definitely be making a batch of these at our next summer get together.
Sangrias are like the ice cream sunday of cocktails. You can throw basically anything you have, like, or want into the mix, and it (almost) always tastes really good. Take roasted strawberries, lime juice, basil, and cucumbers for example, and mix them with rum and wine. Off the bat, it doesn’t sound like it would be too appealing – basil wine? – but oh was I pleasantly surprised – yes.
I wanted to try a new cocktail for mother’s day, and combine a few of my mom’s favorite flavors into a drink that she would like. Spiked strawberry lemonades and white wine spritzers have been her celebratory drinks for quite some time now, so I decided to put my own spin on things and make a sangria!
Traditionally, Chardonnay is used in white sangria, but I don’t like Chardonnay so I used Pino Grigio. Feel free to use the wine that you like. I also added more rum than normal, partially because I knew I wanted to cut the drink with the bubbly seltzer, but also because I really wanted that sharp bite of liquor to pair with the basil. I’ve also seen a lot of recipes with added sugars or syrups, but I also don’t like that. We’re already combining two alcohols here, people…no need to add sugar to the hangover. I mean mix.
Makes about 1.5 gallons of sangria…2 if you include the fruit mixture
-2 pints strawberries
-1 large english cucumber
-1 bunch fresh basil
-2 1.5L bottles of white wine – I used Pino Grigio
-2 (or 3) cups light rum
-2 liters seltzer
-ice to serve
Preheat your oven to 350 degrees…we’re going to cook us up some Sangria! While the oven is heating, wash your strawberries, cut off all stems, and slice them into threes. There’s no real thickness you’re looking for – just try to keep them all about the same size. Spread the strawberries out on a cookie sheet, so that none are overlapping, and bake in the oven for 20-30 minutes. You’re looking for the berries to create their own, juicy syrup. Sort of like what you would get if you added sugar to the berries and let them sit a while, but much thicker, and with a REALLY enhanced strawberry flavor.
Confession…the first time I tried roasting strawberries, I ate the entire 2 pints in about one day via a large serving spoon. They’re good.
While the berries are roasting, de-stem and chop your basil, and slice the cucumber. Again, no rhyme or reason to the thickness, just try and keep everything about the same size. I’d say my strawberries and cucumbers were about a quarter of an inch, or slightly bigger, in thickness.
When the strawberries are done, use a rubber spatula to immediately spoon them from the pan, along with the syrup they made, into a glass/ceramic bowl. Be warned, if you don’t do this while the berries are still hot, you’re going to be scraping them from the bottom and won’t be able to harvest any of the syrup, and you’re really going to miss out on that flavor.
When the berries are cool, squeeze the fresh lime juice over top, and stir. Add this mixture to your pitcher, pour over the wine and rum, mix, and let sit in the refrigerator for anywhere from an hour to overnight. About an hour before serving, add the basil and cucumbers – we want them to be an added brightness with a hint of earthiness, and to not be too overwhelming. Serve over ice.
To be honest, it was REALLY hard to photograph this drink for a ton of reasons – time of day, glassware, party commencing without me – and also because the beautiful red roasted berries begin to turn transparent after soaking in the liquor, which does’t look super cute on camera. But trust me, it was gone in a flash, and it was delicious. Next time, I’m thinking I might have guests strain their sangria into their glasses, and use basil, cucumber, strawberry infused ice cubes instead – fancy fancy. I’ll have to make this next time Hayley and I get together – have you seen her beverage posts? Check out our Mixology section, because they are awesome.
How are you treating your mom, or special lady in your life? Let us know, and tag us @whattodowithlemons on Instagram with your creations!
No matter what kind of Valentine’s Day you’re having, it can probably be improved with a festive cocktail! Hot date? Fun “gal-entines” day plans with girlfriends? A quiet night at home with your cat? ALL deserve a special drink to toast the occasion!
I’m not sure if you knew this, but infusing alcohol with fun candy flavors is easy peasy. I mean really easy. Perfect for last-minute valentines. So I whipped up a version to share with you all that feels very appropriate for Valentines Day: red hot cinnamon-candy infused rum. Mmm!
All you need is some light rum, some cinnamon candies, and an empty glass bottle or jar. Or no empty bottle if you want to make ALL the rum cinnamon flavored, in which case you can keep it in the big bottle!
If you can’t find Red Hots specifically, (they aren’t that common anymore) most grocery stores will carry something called “cinnamon imperial hearts” either in the baking or bulk candy aisle. Those will do just as well.
The ratio that I used was 2 Tbsp of candies per 1 cup of rum, but you can adjust based on how strong you want the cinnamon flavor to be. It will also add sugar to the rum, sweetening it up quite a bit.
Combine your rum and candy, close off the container, and give it a good shake! It should immediately turn red. It will take an hour or two for the alcohol to completely dissolve the candy. Just let it sit on your counter for a while, giving it another shake every once in a while,
Once all the Red Hots are dissolved, you can move right on to taste testing! I like it over ice and topped with ginger ale, with some fun holiday garnishes. Here I used a pink sugar coated rim and a lollipop stirrer. I think I’ll call this little concoction “Cupid’s Flaming Arrow”… what do you think?
If you’re making candy infused booze as a fun Valentine’s gift, you might add a nice label and some ribbon. Done. Move over chocolates and flowers, RUM is this year’s romantic gift of choice! <3
Cheers and Happy Valentines Day! We love you all!!! <3