Sip into Summer with these Refreshing Cocktails

Raise a glass to summer with these cocktails!

Watermelon & Cucumber Sangria

4 cups cubed watermelon

1 cup chopped cucumber

1/2 cup vodka

1/4 cup triple sec

1/4 cup lime juice

1 bottle of white wine (Pinot Grigio or Sauvignon Blanc work well)

1/2 cup sparkling water

Ice cubes

Fresh mint leaves for garnish

In a large pitcher, combine the cubed watermelon and chopped cucumber.

Add the vodka, triple sec, and lime juice to the pitcher and stir to combine.

Pour the entire bottle of white wine into the pitcher and stir again.

Add ice cubes to the pitcher and stir to chill.

Before serving, add the sparkling water to the pitcher and stir gently.

Pour the sangria into glasses and garnish each glass with fresh mint leaves.

Cheers!

Passionfruit Martini

2 oz vodka

1 oz passionfruit juice

1 oz orange liqueur (such as triple sec or Cointreau)

1/2 oz fresh lime juice

1/2 oz simple syrup

Ice cubes

Fill a cocktail shaker with ice cubes. Add vodka, passionfruit juice, orange liqueur, lime juice, and simple syrup to the shaker.

Shake the mixture vigorously until the outside of the shaker is frosty.

Strain the mixture into a chilled martini glass.

Garnish with a slice of lime or a wedge of passionfruit.

Serve and enjoy!

Lavender Gin Sour

2 oz gin
1 oz fresh lemon juice
¾ oz lavender simple syrup*
1 egg white
Lavender buds for garnish

In a shaker, combine gin, lemon juice, lavender simple syrup, and egg white. Shake vigorously for about 15 seconds to emulsify the egg white. Fill the shaker with ice and shake again for about 10 seconds. Strain the mixture into a chilled cocktail glass. Garnish with a few lavender buds and serve.

*Lavender Simple Syrup:
1 cup water
1 cup granulated sugar
1/4 cup fresh lavender buds

In a small saucepan, combine water, sugar, and lavender buds. Bring to a boil, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to low and simmer for about 10 minutes. Remove from heat and let steep for an additional 10 minutes. Strain the mixture through a fine mesh strainer to remove the lavender buds.Let the syrup cool and store in a jar in the fridge for up to two weeks.

Happy Sipping!