At long last, it’s warm enough to entertain outdoors! Whether your social circle is fully vaccinated or you are still keeping six feet of social distance, one thing is for sure: your guests will love these refreshing cocktails and mocktails served al fresco. Avoiding alcohol because of personal preference, health reasons, or medications? All of these recipes have non-alcoholic substitutions. Cheers!
Red Sangria
One bottle red wine
Four shots of brandy
One apple, cubed
One pear, cubed
One cup fresh raspberries, washed
One orange, peeled, sectioned and cubed
One cup orange juice
One liter seltzer water
Place fresh fruit in the bottom of a pitcher and cover with brandy. Allow to sit for two to three hours. Mix in wine and orange juice and stir. Serve over ice with a hearty splash of seltzer water; the fruit tends to settle in the pitcher, so use a slotted spoon to add fruit to eat glass.
*For non-alcoholic sangria, replace the red wine with grape juice and omit the brandy for a fruity, hydrating spring mocktail.
Lavender Lemonade
One cup sugar
One cup water
One quarter cup food grade dried lavender buds
Purple food coloring
One carton lemonade (preferably Simply Fresh)
One lemon
In a small saucepan, bring sugar and water to a boil, until sugar is completely dissolved. Add dried lavender buds and reduce heat to low. Allow to simmer for five minutes. Turn off heat and allow to cool to room temperature. Using a strainer or coffee filter, strain the lavender simple syrup into a measuring cup. Add a few drops of food coloring to the simple syrup to achieve a satisfying purple hue.
Pour over ice in a tall glass with paper straw and top with lavender simple syrup. Stir with paper straw and garnish with lemon slice.
*Add vodka to taste, if desired.
Virgin Pineapple-Jalapeño Margaritas
One cup sugar
One cup water
One small jalapeño
Two cups pineapple juice
Eight limes or one small bottle lime juice, plus extra lime for garnish
Boil sugar and water until sugar is dissolved to make simple syrup. Slice jalapeño and toss three slices into the simple syrup. Wash hands immediately. Turn off the stovetop and allow the mixture to cool. Use a spoon to pick out the jalapeño slices and discard.
Juice the limes. In a pitcher, mix lime juice, pineapple juice, and jalapeño simple syrup. Serve over ice with a lime garnish.
*Add tequila to taste, if desired.
