Cocktail Recipes

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! 

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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.

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Blended Bellini

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. 

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Sweet Basil 

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.


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The French 75

Ingredients

1 lemon
1 ½ oz. gin
1 ½ tbs. fresh lemon juice
1 tbs. simple syrup
1 cup ice cubes
¼ cup dry sparkling wine

Instructions

  1. Chill your sparkling wine for at least 1-2 hours before starting
  2. Combine gin, lemon juice and simple syrup in a cocktail shaker
  3. Add in 1 cup of ice
  4. Shake the mixture vigorously for 20 seconds (approximately the amount of time that it takes Outkast to "shake it like a polaroid picture")
  5. Strain mixture into a chilled serving glass
  6. Top glass with dry sparkling wine
  7. Use a sharp paring knife to carefully slice the peel of the lemon into one thin strip
  8. Twirl the sliced lemon peel around your finger to give it a little spiral and place it in the drink for garnish!
 

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Blended Bellini

Ingredients

1 ½ pounds of ripe white peaches (about 6)
2 tbs fresh lemon juice
1 tbs sugar
1 bottle of Prosecco (750ml), chilled

Instructions

  1. Bring a pot of water to a boil
  2. Make two 1” cuts to form an “X” on the bottom of each peach
  3. Place peaches in boiling water for about 30-40 seconds, until the skin starts to peel back from the cuts
  4. Use a slotted spoon to remove the peaches from the boiling pot to and place them in a bowl of ice water
  5. After they’ve cooled, peel the peaches, cut them in half and discard the pits
  6. Puree the peaches with a blender or food processor until they’re smooth
  7. Strain the puree into a pitcher (Pro tip: use a sieve with a fine mesh for the straining)
  8. Add lemon juice and sugar to the puree and stir until sugar is dissolved
  9. Add Prosecco and stir slowly until mixture is combined
  10. Divide between champagne flutes and garnish with any leftover slices of peach. Enjoy!
 

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Sweet basil

Instructions

  1. Lightly muddle 10 basil leaves in a cocktail shaker
  2. Add ice, Lillet, gin and simple syrup
  3. Shake, shake, shake!
  4. Strain the mixture into the extra glass
  5. Strain again into your chilled martini glass
  6. Garnish with the last basil leaf
  7. Enjoy!

Ingredients

Ice
11 basil leaves
3 oz. Lillet Blanc
½ oz. gin
1 oz. simple syrup
1 martini glass
1 extra glass for first strain