Sipping Summer Cocktails « My Wine Education

Sipping Summer Cocktails

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Once again I’ve been deluged with press releases. This time, however, the makers of 1800 Tequila and Three Olives vodka sent me some recipes worth sharing. These cocktails, all of which can be made in bulk for your summer bbq, are the perfect antidote to a hot day.

If this Sangria doesn’t do it for you, I have recipes for Blush, Red, and White Sangria that I’ve made for years and that I swear by.

1800 Sunrise Sangria
1 orange
1 lime
1 750ml bottle pink Prosecco (or cava, or other sparkling wine)
1 cup 1800 Tequila
2 cups lemon lime soda (or ginger ale)
1 Bosc pear, cored and cut into 1/2-inch pieces
1/2 pint raspberries

Slice half the orange into circles then slice in half to form half moons. Squeeze the second half into a large pitcher filled with ice. Do the same with the lime. Add the Prosecco, soda, and the 1800 to the pitcher and gently combine. Add fruit and serve.

1800 Sunrise Sangria

Mango Sweet Tea
2 ounces Three Olives Mango, chilled
6 ounces Sweet Tea, chilled

Add the Three-O Mango and tea to a tall glass filled with ice; stir well. Garnish, if desired, with a slice of mango.

Mango Sweet Tea

Minted Pomegranate Lemonade
1 cup (packed) mint leaves, chopped
⅔ cup sugar
1 cup fresh lemon slices
1 ½ cups Three Olives Pomegranate

Combine chopped mint and sugar in large bowl. Stir in lemon slices and Three-O Pomegranate. Cover and refrigerate for at least 30 minutes and up to 2 hours. Strain mixture into pitcher. Fill six 6- to 8-ounce glasses with crushed ice. Pour mixture over. Garnish with mint sprigs.

Minted Pomegranate Lemonade

Tropical Tequila Punch
¼ cup pineapple juice
¼ cup 1800 Tequila
1 ½ tablespoons thawed frozen passion fruit juice concentrate
½ teaspoon fresh lime juice

In a highball glass, mix all ingredients. Fill the glass with ice cubes; stir to blend. Garnish with a fresh pineapple spear.