If you haven’t noticed, we love a good tailgate. But between all the sliders, wings and dip, it’s hard to find a place for a signature cocktail to really shine. Enter: the shandy, a refreshing mixture of beer and citrus that looks way more impressive than a six-pack but will still leave beer enthusiasts pleased. Typically made with lemonade, a shandy is a definite crowd-pleaser that doesn’t require much effort. Our Grapefruit Shandy is a twist on the classic that your friends probably haven’t had before. The best part? All you need are three ingredients!
3 12 ounce bottles Hefeweizen beer, chilled
3 12 ounce bottles grapefruit soda, such as Izze, chilled
1 grapefruit, sliced
In a pitcher, mix beer and soda. Divide among cups and garnish with grapefruit slices. Makes 6.
No cocktail party is complete without a signature drink, but that doesn’t mean you need to whip up some crazy concoction with a zillion different mix-ins. Keep it simple (but still impressive!) with a four-ingredient cocktail. It’s contains just enough flavors to make your guests think that you’re a master mixologist. This week’s pick? A Mint Julep because this classic sipper never goes out of style. We love it for summer because it’s minty-fresh, sweet and just strong enough!
1 teaspoon confectioners sugar
5 fresh mint leaves, plus 1 mint sprig for garnish
1/2 cup (4 ounces) gin
Add the sugar, the mint leaves and a few drops of the bourbon to a chilled glass. Muddle or crush the mint with a spoon to create a thick paste. Add a handful of crushed ice to the glass. Place a straw so that it reaches the mint paste at the bottom of the glass. Pour the remaining bourbon over the ice. Add more crushed ice, making a mound that reaches to the top of the glass and leaving about 1 inch of the straw peeking above the rim. Garnish with a mint sprig.
Have you ever had a sip of juice and thought, “the only thing that would make this juice better is alcohol”? Those were our exact thoughts upon trying Red Jacket Orchards cold-pressed juice. Red Jacket Orchards is located in upstate New York, and ever since 1958, the company has been dedicated to harvesting and offering only the freshest produce and juice.
Photo courtesy of Red Jacket Orchards
What could be easier than throwing all of your favorite cocktail ingredients into one vessel and pressing a button? Nothing. That’s why we’ll be spending happy hours this summer blending up our favorite slushy beverages– and we don’t just mean margaritas. Plus, we’ll be making big batches of simple syrup to have on hand at all times. It’s the fastest way to add just the right amount of sweetness to your drink!
Simple syrup is made by heating equal parts sugar and water until the sugar dissolves. But there’s also a no-cook method: Use a jar and shake it ’til you make it!
This Thirsty Thursday, mix up your cocktail game with a drink that may not be too familiar: a Pimm’s Cup!
What’s a Pimm’s Cup?
A Pimm’s Cup cocktail originates in London in the 1820′s when James Pimm offered a gin-based tonic at his oyster bar to aid in digestion. The drink contained a secret mixture of liqueurs and herbs and to keep up with demand, Pimm began distilling it in mass quantities. Soon, Pimm’s No. 1 was frequently used in cocktails containing fruit and either ginger ale or lemonade. It has since been declared one of two official drinks of Wimbledon– the other being champagne– and has gained popularity among British universities. The Pimm’s cocktail is great for the summer because it’s light and refreshing and won’t leave you feeling woozy or overheated. Plus, it’s a great excuse to use up some summer produce!
Our Pimm’s Cocktail recipe (makes 2)
1/2 cup Pimm’s No. 1 liqueur
2 cups chilled lemon-lime soda
4 cucumber slices
2 orange slices
2 strawberries, sliced
2 sprigs mint
Divide liqueur and soda between 2 tall glasses. Add cucumber, orange and strawberry slices, then ice. Garnish with mint.
This Thirsty Thursday, mix up your cocktail game with a drink that may not be too familiar: a Gimlet!
What’s a Gimlet?
A gimlet is a historic cocktail dating back to the 1920′s made of one part gin, one part lime juice. It’s name is derived from a tool used to drill holes, and given the potency of the cocktail, it is said to have a “penetrating” effect on the consumer. A gimlet can also be made with vodka, if that’s more your poison of choice.
Our Gimlet recipe (makes 1):
4 ounces gin
2 tablespoons sweetened lime juice, such as Rose’s
1 lime wheel, for garnishing
In cocktail shaker filled with ice, shake gin and lime juice for about 1 minute. Pour into martini glass. Garnish with lime.
You don’t need to buy a cocktail muddler to make smashing good drinks. Chances are, you have a tool that can crush herbs already on hand. Three to try: the handle of a wooden spoon or spatula (the fatter the better), the handle of an ice cream scoop or the flat end of a tapered rolling pin. Now that you’ve got the gear, here’s how to use it (like in our brand new Cucumber-Basil Smash!):
1. Place the ingredients you want to muddle (usually fresh herbs and sugar) in the bottom of a pint glass, shaker or sturdy pitcher (for big batches).
2. Using the muddler, press down on the mixture in the bottom of the glass and gently twist. Stop as soon as the herbs release their aromatic oils. (You’ll smell ‘em!) And go easy with the squishing! The idea is to release the fragrance of the herbs without ripping the leaves, which can unleash bitter chlorophyll into your cocktail.
Here are some more cocktail ideas for you to muddle up!
No Mother’s Day brunch is complete without a cocktail that’s as fabulous as mom herself. This year, try something that’s light, refreshing and seasonal, like our Strawberry-Prosecco Sparkler.
HOW TO: Drop a sugar cube into each of 6 glasses and douse with a few dashes of Angostura bitters. Pour prosecco, champagne or other sparkling wine over top; garnish with sliced strawberries.
This sipper is both sweet and tart, and will pair perfectly with your spring brunch menu. Happy Mother’s Day!
Not only is it Thanksgiving, but it’s also Thirsty Thursday! We couldn’t think of a better way to celebrate than to give you some quick, last-minute cocktail ideas that pair perfectly with your holiday meal. Now that’s something to be thankful for!
To wash down all that heavy turkey and stuffing, try a refreshing Rum-Spiked Ginger Beer Cocktail.
A Cran-Limoncello mirrors the flavors of homemade cranberry sauce.
With flavors of cinnamon, nutmeg, and clove, a Gingersnap goes great with pumpkin, apple or pecan pie!
From everyone at Every Day with Rachael Ray, Happy Thanksgiving!
As part of our #SundaySupper menu, we’re featuring Super-Food “Sangria,” which is chock full of antioxidant- and vitamin-rich fruit. But sangria isn’t the only way you can sneak some nutrients into happy hour. Here are some cocktail recipes featuring fruits you may not have expected to be so good for you!
Tummy troubles? Kiwi–especially the skin–is high in fiber and pre-biotic complex carbohydrates. Plus, its natural bright green color makes for a killer looking cocktail.
Grapefruits contain high levels of antioxidants, and studies have shown that eating one a day can help you avoid heart disease by lowering cholesterol. We’ll take seconds!
Pomegranates aren’t the only ruby red fruit with health benefits. Cherries contain the antioxidant, anthocyanin, which can reduce inflammation and lower cholesterol levels.
Consumption of blueberries can lead to a better memory and brain function. Blackberries contain cancer- and disease-fighting antioxidants. And raspberries are loaded with fiber and vitamin C. Enough said.