I’m always in the mood for a light, refreshing summer cocktail. While I usually write about the classics, these sparkling gems caught my eye while I was flipping through Vegetarian Times. These recipes serve 6-10, so invite a few people over to enjoy, preferably around a pool.
These recipes also work very well without the vodka or the Pimm’s.
1 cup thinly sliced fresh ginger
1 cup sugar
1 1/2 cups water
1 1/3 cups fresh lime juice
2 cups fresh blueberries
1 1/4 cups vodka (10 oz.)
1 1/4 cups club soda (10 oz.)
Bring ginger, sugar and water to a boil in a medium saucepan. Reduce heat to low, simmer 10 minutes. Remove from heat and cool. Pour mixture through a fine strainer, pushing down on solids to extract all of the syrup. Stir in lime juice and blueberries.
To serve: Pour 1/4 cup blueberry syrup into a tall, ice-filled glass and add 2 tablespoons vodka. Top with 2 tablespoons cub soda.
1 cup sugar
1/4 cup firmly packed mint sprigs
zest of 1 lemon
1 1/4 cups lemon juice
2 cups chopped strawberries
1/2 cup halved green grapes
1/2 cup thin half moon cucumber slices
1 1/4 cups Pimm’s No.1 (10 oz.)
3/4 cup sparkling water
Place sugar, mint, lemon zest and 1 cup water in medium saucepan, bring to a boil over high heat. reduce heat to low and simmer 5 minutes, stirring until sugar dissolves. Cool, then strain. Stir in lemon juice.
Pour lemon syrup into a large pitcher. Stir in strawberries, grapes, cucumber and Pimm’s No.1. To serve, pour into a tall ice-filled glass and top with 2 tablespoons sparkling water.
Raise your glass to summer!
recipes by Fiona Kennedy