Craft Cocktails for the end of summer

Summer Cocktails 

By Maria Del Mar Sacasa

I've had this checked out from our public library for a few weeks...and have yet to take the necessary time to make any of the recipes. 

I love craft cocktails especially made from garden ingredients; think cucumber or rhubarb. 

I wanted to make quite a few recipes from this book-that would have been a lot of cocktailing through September...I tried to pick a few of my top favorites-there were so many delicious choices though.

Bee Sting

2 ounces Barenjager honey liqueur

Champagne, prosecco, or sparking wine

Pour honey liqueur into a champagne glass or flute. Top with champagne. Serve.

This is an easy one but I love bees and this would be a great celebration cocktail!

There is a delicious recipe for Long Island Iced Tea that I would love to try because it would be far superior to the cocktail I drank in college on crazy nights. I'm interested in the homemade sour mix.

Also she talks about a Dark and Stormy and her recipe includes actual ginger slices with ginger beer-that would take it up a notch so, of course, I'm going to give that a try.

This would be perfect for a gathering of friends even in late fall:
La Dolce Vita

2 Granny Smith apples, cored and cut into cubes

2 tsp finely grated lemon zest

1 T granulated sugar

2 cups brandy

1 t lemon juice

2 bottles of Asti Spimante, chilled

2 cups fresh tangerine juice, strained and chilled

2 cups dry lemon soda, such as San Pellegrino, chilled

1 cup homemade sour mix

Ice chunks

1 cup red/green grapes, thinly sliced

Fresh thyme and rosemary twigs for garnish

Place apples in a large bowl. Rub lemon zest into sugar until no strands remain and sprinkle onto apples. Add brandy and lemon juice. Let sit at room temperature for 1-2 hours.

Stir together wine, tangerine juice, lemon soda, and sour mix in a punch or other serving bowl. Add several large pieces of ice, the apple brandy mixture, and grapes. Stir. Serve drink in ice-filled cups, adding a scoop of fruit to each. Garnish with sprigs of fresh thyme and/or rosemary and serve immediately.

Salty Lime Soda (I love limes about as much as I love lemons)

6 fresh curry leaves
2 kafir lime leaves, cut into thin ribbons
2 T granulated sugar
1/2 tsp salt
1/4 cup fresh lime juice
2 ozs white rum
Ice cubes
1/4 cup club soda, chilled

Toast curry leaves in a dry skillet over medium heat until fragrant and dry, shaking pan often, about 2-3 minutes.  Transfer to a shaker.  Add lime leaves, sugar, and salt and muddle.  Add lime juice, rum, and ice and shake vigorously.  Strain into an ice-filled glass and top with club soda.

I'm not exactly sure where I'm going to find curry or kafir lime leaves but it will be totally worth it.

Enjoy!