Refreshing Summer Cocktails!

1.  Mule:

• 1 1/4 Ounce high quality Vodka
• Ginger Beer
• Fresh Limes for juicing

Rim large martini glass with Red Lime Rokz Cocktail Rim Salt.  Fill with ice.  Pour in Vodka, fill with ginger beer, squeeze in a generous squeeze of lime juice.

2.  Strawberry Gin Fizz:

• 2 ounces strawberry infused Gin (mash 3 strawberries into each 2 ozs. Gin - let stand overnight - strain) 

• 1 Teaspoon Powdered Sugar 

• Club Soda (chilled well)

Pour the infused gin into an ice filled shaker and add powdered sugar and lime juice.
Shake vigorously.  Pour into White Wine Glass - top with soda & garnish with lemon twist.

3.  Pina Colada Gelato Cocktail:

• 1/4 cup crushed ice

• 1 scoop coconut gelato

• 1 oz. dark rum

• 1 oz. coconut rum

• 1/2 cup pineapple (canned or fresh)

Add the ice, coconut gelato, dark rum, coconut rum and pineapple to a blender and mix until smooth. Pour into a highball glass and garnish with a slice of pineapple. You can also rim your glass with sugar, if preferred.

4.  Tangerine Jalepeno Cocktail:

• 2 ounces jalapeno infused high quality tequila (see recipe below**)

• 1/2 tangerine

• 1/2 lime

• 1/2 ounce agave nectar

Tools Needed: jar, muddler, cocktail shaker, small cooking strainer.

**(Infusion time: 24 hours)
- Pour half of a bottle of organic tequila into a jar that can be completely sealed. Slice 2 organic Jalapeno Peppers lengthwise in half and place in the tequila. Seal the jar and place in a dark area (pantry or cupboard). Let sit for 24 hours then use a small strainer to remove the jalapenos and their seeds. Cover and refrigerate until ready to serve.

Tip: Use 1/2 of a bottle of tequila for the infusion. That way, if the tequila is too spicy for you or a guest, you can dilute it with the remaining tequila.

5.  Sangria Margarita:

• 8 oz tequila

• 12 oz margarita mix

• 2 oz fresh lime juice

• 3 oz triple sec

• 3 - 5 oz sangria

(Serves four) Pour the tequila, margarita mix, lime juice and triple sec into an average sized blender filled with crushed ice, and blend well. Dip rim of a 16-oz. margarita glass in the blender to wet, and apply salt if desired. Pour the blender mixture into the glass until 2/3 full, add the sangria gently over the back of a spoon to float, and serve.

6.   Market Gimlet:

• 2 ounces high quality Vodka

• 2 ounces fresh grapefruit juice

• 3/4 ounce fresh lime juice

• 3/4 ounce tarragon infused agave nectar (see recipe below**)

• one 1/2 inch slice cucumber (for muddling)
• one thin slice cucumber (for garnish)

Muddle thicker cucumber slice in a cocktail shaker.  Add vodka, juice, lime juice and infused tarragon nectar.  Add ice.  Shake hard and strain into a hi-ball glass filled with ice. Garnish with thin cucumber slice.

**  Tarragon infused Agave Nectar:  In a saucepan - toss in one small bunch tarragon stems and leaves (8 branches).  Add  8 ounces Agave Nectar.  Heat to a boil.  Remove from heat and let stand 45 minutes to one hour.  Strain through cheesecloth.

Written by Laura Johnson // SK2R Publishing