Cocktail Recipes

White Wine Sangria with Fresh Summer Fruit
Photo: Lisa Hubbard

Cocktail Recipes

01 of 06

Watermelon Punch

Watermelon Punch
Douglas Friedman

6 cups watermelon juice (to make, purée fresh seedless watermelon)
One 3 oz. can frozen limeade
6 cups vodka
1 liter chilled club soda
Watermelon wedges

In a serving bowl, combine watermelon juice, limeade and vodka. Refrigerate until cold. Then add ice and chilled club soda; garnish with small watermelon wedges.

02 of 06

French 75

French 75
Douglas Friedman

Serves 12

2¼ cups chilled gin
2 cups fresh lemon juice
1½ cups Cointreau
3 bottles (750 ml) chilled champagne
Lemon peel for garnish

In a pitcher half-filled with ice, combine gin, lemon juice and orange-flavored liqueur. Divide mixture among 12 flutes. Top with champagne and garnish with lemon peel.

03 of 06

Madras-tini

Madras-tini
Douglas Friedman

Serves 20

8 cups chilled vodka
5 cups cranberry juice
2½ cups fresh orange juice
Tangerine slices for garnish

In a large pitcher, combine vodka, cranberry juice and orange juice. Stir, then refrigerate until cold. Pour into glasses and garnish with tangerine slices.

04 of 06

Lemonade Mojito

Lemonade Mojito
Amy Neunsinger

Serves 20

Mint leaves (bunch)
1 cup sugar
1 cup water
5 cups club soda
4 cups vodka
4 cups fresh lemon juice
⅔ cup superfine sugar

First, prepare sugar syrup:Heat the first cup of sugar and water over low heat, stirring with a wooden spoon until sugar has dissolved. Stop stirring and increase heat to medium. Simmer 2 minutes. Remove from heat and let cool; refrigerate 2 hours before using.

In a large bowl, muddle ½ cup mint leaves with the sugar syrup. Stir in club soda, vodka, fresh lemon juice and additional ⅔superfine sugar. Chill.

Pour into ice-filled pitchers with lemon rounds and mint sprigs; serve in tall glasses.

05 of 06

Raspberry Rum Punch

Raspberry Rum Punch
Maura McEvoy

Serves 20

1 pint raspberries
1 cup sugar syrup
4 cups club soda
4 cups dark rum
4 cups fresh lime juice
⅔ cup superfine sugar
Raspberries and slices of lime as garnish

To make sugar syrup, heat 1 cup of both sugar and water over low heat, stirring until dissolved. Increase heat to medium and simmer for two minutes. Let syrup cool and chill before using.

In a punch bowl, crush raspberries into sugar syrup. Add club soda, dark rum and lime juice, plus ⅔ cup superfine sugar. Ladle into ice-filled glasses; garnish with raspberries and lime slices.

06 of 06

White Wine Sangria with Fresh Summer Fruit

White Wine Sangria with Fresh Summer Fruit
Lisa Hubbard

Serves 12

3 bottles chardonnay
¾ cup chilled Cointreau
¾ cup fresh orange juice
6 tbsp brandy
6 tbsp lemon juice
3 tbsp superfine sugar
3 cups cut-up fruit (oranges, peaches, nectarines, seedless grapes, strawberries)

In a large bowl, combine all ingredients. Stir well, then chill. When ready to serve, add 2 cups club soda. Garnish each drink with a mint sprig.

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