Sandy from Dig Under Rocks shares some summer cocktail recipes she whipped up just for you Indie Fixx readers. You can bet I am giving them a try on my vacation – Jen.
Lower Middle Picture: On The Rocks Moss Terrarium $36 by Greenbriar
By Guest Blogger Sandy
When it’s hot out and you’ve been laying poolside, is there anything better than a refreshing cocktail? After careful scientific experiments and many trial tastings, I’ve taken it upon myself to be the guinea pig for these homemade recipes for summer beverages. They were created based on the idea.. “Hmm.. we have this, this and this.. what should we make?” So grab a few glasses, fruit garnish and ice and let’s get shakin’.
- One bottle (750ml) of red wine- cheapest is best here, try a Grenache or a Cab/Merlot/Syrah meritage. If you’ve spent more than $4.99, you’ve gone too far!
- 1/2 cup Brandy
- 1/4 cup spiced rum
- 1/4 cup light rum
- 1/4 cup light brown sugar
- 1 ripe orange (quartered)
- 1 ripe orange (sliced into 8 circles)
- 2 ripe limes (quartered)
- 1 ripe lemon (quartered)
- 1 green apple (sliced thin)
- 1 can chunk pineapples packed in natural juice
- 8 springs of fresh mint
- Ice- lots o’ ice
In a pitcher or decanter (about 64oz capacity) mix wine, brandy and both rums. Pour liquor mixture into 4 qt saucepan and heat on low/medium for 2 minutes or when mixture is arm to the touch. Add sugar. Stir. Once sugar has dissolved, squeeze quartered/sliced/chunked fruit (and juices) into mix. Stir. Shut off heat and allow to cool in saucepan for 4 hours. Return to pitcher and mix with ice. Place in fridge for additional 2 – 8 hours. Serve over ice and garnish with orange circles and mint.
- Bols Triple Sec
- 8 Oranges (cut in half)
- 10 Limes (cut in half)
- 3 limes cut in to 8 wedges
- 5 lemons (cut in half)
- optional- Grand Marnier, Midori , Chambord other, fruit liqueur
In a large decanter/ pitcher combine 3 parts mix, 1.5 part tequila and .5 part Triple Sec. Stir. Add Orange, Lime and Lemon halves. Stir. Cover and allow to sit in the sun for 8 hours. Serve over ice and garnish with lime wedge and a splash of liqueur (if desired).
- 1 12oz Fruit Punch from Concentrate
- 8 oz pineapple juice
- 4oz of water
- 5 oz golden rum
- 5 oz dark rum
- 5 oz light rum
- 8 oz Malibu rum
- 1 green apple (cubed)
- 1 nectarine (cubed)
Mix punch concentrate, pineapple juice and water. Stir until concentrate is dissolved. Add all four rums. Stir. Add fruit. Stir. Allow to sit in fridge (covered) for about 4 hours). Serve over ice. And most importantly, enjoy!
About the contributor: Sandy is an apparel designer, textile artist, jewelry designer and poker player living in LA. She sells on Etsy and love cats. Dig Under Rocks is her line of handcrafted modern bohemian jewelry and she incorporates her love of textiles, vintage and fashion into her jewelry. Her Dig Under Rocks’ blog showcases projects, inspirations, indie artists and the handmade community. Learn even more at DigUnderRocks.com.