Summer cocktails

Summer cocktails are cool and refreshing ways to beat the heat. Whether you are making these for a outdoor party or just hang out by the pool. These fruit inspired drinks will burst on your taste buds!

The Mop n Glow

7up

Margarita or Sour mix

Top shelf vodka.  I like Absolute or Grey Goose.

Directions:

In an average 16 Oz pint glass, fill 1/3 with ice.  Slow pour the vodka over the ice to chill.  Add about 2 Oz of your choice mix.  Fill the rest with 7up.  Has a similar taste to a vodka tonic, but more limey.

 

Orange Splash

Recipe from Shane Bachelor of Bar Twenty3, Nashville.

2 ounce(s) Absolut Citron vodka

1 ounce(s) Cointreau or triple sec

1 splash(es) fresh lime juice

1 splash(es) orange juice

Sugar, for garnish

Orange slice, for garnish

Directions:

Pour all ingredients over ice in a shaker or large glass and shake vigorously. Rim a glass with sugar and serve on the rocks. Garnish with an orange slice.

 

Pomegranate Daiquiris

From O Magazine

3 1/2 cup(s) pomegranate juice

1 1/2 cup(s) plain or raspberry-flavored light rum

1 cup(s) cassis or cranberry liqueur

1/3 cup(s) fresh lime juice

Ice cubes

Pomegranate seeds, frozen green grapes, or kiwi slices, for garnish

Directions:

Combine pomegranate juice, rum, cassis, and lime juice in a large pitcher. Cover and refrigerate until cold, at least 4 hours or up to 1 week ahead.

In a blender, combine 1 1/2 cups juice mixture and 1 cup ice cubes. Blend until slushy. Pour into large martini or wine glasses; garnish as desired. Repeat with remaining juice.

 

Napa Sour

MAKES ONE DRINK

2 oz. whiskey
1 oz. lemon juice
1/2 oz. tarragon infused simple syrup
1 egg white
1/2 oz. Napa Cabernet
Maraschino cherry, for garnish
Orange slice, for garnish 

Directions:

Shake all ingredients but the wine and strain over ice into a sour glass. Top with the cabernet and garnish with the cherry and orange slice.

 

 

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

Directions:

 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.

Kiss My Grits!

If you have ever seen movie “My Cousin Vinny” you understand about the South and grits. When my husband and I got married, he would not touch oatmeal or grits with a ten-foot pole.  When he tried oatmeal about five years ago, I had to swear that I would not tell his mom he liked it… and ate it.

About six months ago, I made cheesy grits for me, for breakfast. Curiosities got the better of him and well let’s just say, I lost my breakfast. He told me the grits were so good, he wanted them for breakfast every morning. Yeah, I will get right on that honey.

Since he works out of town and can’t always have a home cooked meal.  I had won a few gift cards off DealDash.com for restaurants, one of those being for Cracker Barrel.

Well since, he liked my grits he decided to have some at Cracker Barrel and could not understand why they tasted so different. I had to explain the concept of butter, salt, pepper and cheese.

To me grits are like potatoes, there are many ways to fix them.  

I tried the following recipe on the kids and they loved it… well after my daughter found she was eating grits, mysteriously she was full.  

This would be good either as a side dish to grilled chicken and corn on the cob or by itself.

This will make four servings if you wish to eat it as a meal. I promise you will be full, to the point you feel stuffed.

I did not have any bacon, but I did have left over drippings in the refrigerator. I would say I used almost a ¼ cup (4 Tablespoons) of bacon grease.

I also did not use any salt. You can add it if you prefer, but I don’t think it needs any

Ingredients:

2 bacon slices, chopped

2 (14 1/2-oz.) cans chicken broth

1 cup uncooked quick-cooking grits

1 medium tomato, cored, seeded and chopped

10 ounce can of Rotel tomatoes and green chiles

1 cup (4 oz.) shredded Cheddar cheese

 

Directions:

Cook bacon in a heavy saucepan over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, reserving drippings in pan. Drain bacon on paper towels.

Gradually add chicken broth to hot drippings in pan; bring to a boil.

Stir in grits, tomatoes, and Rotel; return to a boil, stirring often.

 Reduce heat, and simmer, stirring often, 15 to 20 minutes.

Stir in Cheddar cheese until melted. Top with chopped bacon. Garnish, if desired. Serve immediately.