What’s better than a cool drink on a hot summer day? Well, we’d reach for these poolside-ready, summer-approved cocktails: a fruit-smashed refresher, an on-trend green juice for adults, an herbal-infused sipper, and a brunch-ready gin concoction. SPF on and bottoms up!
This cocktail plays off the simple yet seemingly overlooked flavor combo of two summer berries, blueberry and raspberry. While the berries themselves are delicious on their own, we like to take things up a notch at Plated. Enter the Braspberry Bourbon Cocktail, your new favorite way to chill out in the sun.
½ cup blueberries, divided
½ cup raspberries, divided
1 cup sugar
1 cup apple cider vinegar
2 ounces bourbon
1 ounce squeezed lemon juice
½ cup club soda
1 mint sprig for garnish
1. Rinse raspberries and blueberries. In a small bowl, set aside 1 tablespoon raspberries and 1 tablespoon blueberries for garnish. In a large bowl, combine sugar, remaining raspberries, and remaining blueberries (combined as braspberries). Using a large fork or potato masher, mash until thoroughly combined. Cover bowl with plastic wrap and place in refrigerator to chill overnight (this will help the mixture macerate, infusing the sugar with the flavorful juices from the berries).
2. Once braspberry shrub has chilled, strain shrub, discarding fruit solids (the liquid left behind should resemble syrup). Add apple cider vinegar to bowl and stir to fully combine. In a cocktail shaker, reserve 3 tablespoons braspberry shrub for the next step, saving remainder in a closed glass container for your next cocktail hour.
3. Rinse mint and pick leaves, discarding stems. To shaker with reserved 3 tablespoons braspberry shrub, add bourbon and juice of ½ lemon and stir to fully combine. Transfer to your favorite cocktail glasses or tumblers, dividing evenly, and top off with a splash of club soda. Start with a little, then taste and add more as desired to make your cocktail as strong as you like. Garnish with reserved berries and mint leaves. Cheers!
Blender Green Juice Cocktail
Green juices aren’t just for your morning fuel up or post-workout recovery. This summer, hop on the trend train by trying your hand at our Blender Green Juice Cocktail. It’s full of the good stuff—kale, apples, ginger, lemon—and can be customized with the liquor of your choosing.
(Makes about 4 servings)
1½ cups water
2 cups kale (we like dinosaur)
2 apples, cored and roughly chopped
½ cup parsley leaves
1 medium cucumber, quartered
2 celery stalks, roughly chopped
1 1-inch piece of ginger, peeled
juice of 1 lemon
1. Add all ingredients into your blender in the order they’re listed.
2. Blend on med-high until it looks and sounds smooth, about 1-2 minutes.
3. If you want pulp in your juice, pour away! If you want it a smoother consistency, pour your juice through a fine mesh strainer, pressing down with a spatula to extract all the liquid
4. For every three ounces of green juice, add one ounce of a liquor of your choice—we like gin, but vodka, rum, whiskey, or any liquor will do. Serve over ice and garnish with an element of the green juice like a lemon wedge, a parsley sprig, or a celery stalk. If you want your juice a little sweeter, add some fresh squeezed orange juice or a dash of honey.
Homemade lemonade in summertime is about as good as it gets—so why not turn it into a cocktail? For a special twist, we swap out the sugar for a homemade simple syrup that’s perfect for a large batch cocktail for your next poolside happy hour.
2 ounces vodka
2 ounces fresh lemon juice
2 ounces thyme simple syrup (recipe below)
Fresh thyme sprig, for garnish
1. In a cocktail shaker filled with ice, combine vodka, lemon juice, and thyme simple syrup. Shake vigorously until well-chilled and thoroughly combined.
2. Strain over a highball glass filled with crushed ice. Top with club soda as desired and gently stir to combine. Garnish with fresh thyme. Enjoy!
Thyme Simple Syrup
(Makes 12 ounces)
⅛ ounce fresh thyme
1 large piece cheesecloth and kitchen twine
1 cup sugar
1 cup water
1. Place thyme on a large piece of cheesecloth. Bring edges of cheesecloth together and tie with kitchen twine to form a sealed pouch.
2. In a medium pot, stir together sugar and water. Bring to a boil over high heat, then reduce heat to medium-high. Add pouch with thyme; simmer, whisking occasionally until sugar is dissolved and flavors have melded 2-3 minutes. Remove pot from heat.
3. Let thyme simple syrup cool, 10-15 minutes, then remove and discard pouch with thyme. Transfer to an airtight container and store in refrigerator until ready to use, up to 1 month.
Pomegranate Gin Daisy
Poolside brunch? Yes, please. A gin daisy is a perfect match for egg dishes like our Turkish Baked Eggs. We give the classic cocktail a tart twist (and its eye-catching pink color) with the addition of pomegranate juice and use London Dry gin for hints of citrus and juniper.
1 sprig fresh mint for garnish (optional)
1 tablespoon fresh pomegranate seeds for garnish (optional)
½ ounce grenadine
1½ ounces pomegranate juice
1½ ounces London Dry gin
1½ ounces club soda
1. Rinse all produce. Pat mint dry with paper towel and set aside for garnish. Halve lemon and juice to yield ½ ounce juice (save any remainder for another recipe).
2. In a cocktail shaker filled with ice, combine grenadine, pomegranate juice, gin, and lemon juice. Cover and shake vigorously until chilled and thoroughly combined.
3. Strain over an 8-ounce glass filled with crushed ice (we love the presentation of a rocks glass or stemless wine glass). Top with club soda—feel free to add more or use less depending on your taste preference. Garnish with pomegranate seeds and mint, if desired. Cheers!
This article is intended for individuals 21-years-old and over. Please drink responsibly.
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