Personally, if I could drink cocktails 24/7, I would. Sadly, that's frowned upon. I mean, who doesn't love a good cocktail, right? To cope, I've compiled some of my favorite cocktail recipes for you to try out at home. Cheers!
The French 75
Crisp and refreshing with a lemon twist, this cocktail will be your new summer go-to. This timeless recipe dates back to the Prohibition period and populated the speakeasy scene, so you know it's got to be good.
What's better than a Bellini? A blended one. It's like a boozy adult slushy. It pairs perfectly with a backyard barbecue, a good book, or laying out on the porch. Mhmm, just peachy.
Never had a basil cocktail? Well don't knock it till you've tried it. This light, cool drink is guaranteed to quench your thirst form the heat. I promise this will be your new go-to drink.
The French 75
1 ½ oz. gin
1 ½ tbs. fresh lemon juice
1 tbs. simple syrup
1 cup ice cubes
¼ cup dry sparkling wine
- Chill your sparkling wine for at least 1-2 hours before starting
- Combine gin, lemon juice and simple syrup in a cocktail shaker
- Add in 1 cup of ice
- Shake the mixture vigorously for 20 seconds (approximately the amount of time that it takes Outkast to "shake it like a polaroid picture")
- Strain mixture into a chilled serving glass
- Top glass with dry sparkling wine
- Use a sharp paring knife to carefully slice the peel of the lemon into one thin strip
- Twirl the sliced lemon peel around your finger to give it a little spiral and place it in the drink for garnish!
1 ½ pounds of ripe white peaches (about 6)
2 tbs fresh lemon juice
1 tbs sugar
1 bottle of Prosecco (750ml), chilled
- Bring a pot of water to a boil
- Make two 1” cuts to form an “X” on the bottom of each peach
- Place peaches in boiling water for about 30-40 seconds, until the skin starts to peel back from the cuts
- Use a slotted spoon to remove the peaches from the boiling pot to and place them in a bowl of ice water
- After they’ve cooled, peel the peaches, cut them in half and discard the pits
- Puree the peaches with a blender or food processor until they’re smooth
- Strain the puree into a pitcher (Pro tip: use a sieve with a fine mesh for the straining)
- Add lemon juice and sugar to the puree and stir until sugar is dissolved
- Add Prosecco and stir slowly until mixture is combined
- Divide between champagne flutes and garnish with any leftover slices of peach. Enjoy!
- Lightly muddle 10 basil leaves in a cocktail shaker
- Add ice, Lillet, gin and simple syrup
- Shake, shake, shake!
- Strain the mixture into the extra glass
- Strain again into your chilled martini glass
- Garnish with the last basil leaf
11 basil leaves
3 oz. Lillet Blanc
½ oz. gin
1 oz. simple syrup
1 martini glass
1 extra glass for first strain