Goodbyes are never easy. Even when you know they’re coming they’re often tuff to take. But it seems to me that every time I say goodbye to something, the opportunity to say hello to something else usually follows close behind.
Goodbye carefree youth… Hello modern maturity.
Goodbye cute but destructive puppy… Hello (slightly) better behaved dog.
Goodbye Summer… Hello back-to-school!
Yeah, it doesn’t get much better than that last one does it? I thought I would give you a few recipes to properly celebrate summers end and the beginning of a new school year. Cake? Candy? Cookies? Nope… Cocktails!
Truth be told I’m a wine drinker with the occasional beer thrown in for good measure, but there’s just something about summer that calls for a mixed drink. This summer I was introduced to five cocktails that were so delightful I thought I’d pass the recipes along to you. Perhaps you’re already familiar with some of them and will agree with me that they’re worth trying, or perhaps they’ll be new to you as well— either way, here are my newly discovered favorite cocktails:
Limoncello & Gin with Fresh Thyme; the perfect summer combo with a fresh herbal note. Campari Shandy; a lovely balance of bitter and hoppy. Pisco Sour; the Peruvian National drink. Stormy Coconut; a riff on the classic Dark & Stormy. And Redneck Margarita; deceptively simple and refreshing.
So while it’s once again time to say goodbye to the lazy carefree days of summer and hello to the hustle, bustle and woeful hours of homework; these cocktails are the perfect way to toast the new opportunities September will also undoubtedly bring along with it. Cheers!
Limoncello & Gin with Fresh Thyme
(makes 1 cocktail)
3 large sprigs fresh thyme, plus more for garnish
1 tbsp. (.5 oz.) key lime juice
3 tbsp. (1.5 oz.) gin
3 tbsp. (1.5 oz.) homemade limoncello (or store bought)
- In a cocktail shaker, gently muddle the thyme with the lime juice (if you don’t have a muddler you can use the handle of a wooden spoon). Add the gin, limoncello and several cubes of ice and shake.
- Strain into a rocks glass filled with fresh ice, garnish with another sprig of thyme and serve.
*adapted from fine cooking
Campari Shandy
(makes 1 cocktail)
3 tbsp. (1.5 oz.) Campari liqueur
1 1/2 cups (12 oz.) pale beer (such as an IPA, Landshark or PBR)
1 lime wedge
- Pour the Campari into a tall glass. Add the beer and stir gently to mix.
- Squeeze the lime wedge into the glass and enjoy.
*adapted from food 52
Pisco Sour
(makes 1 cocktail)
1 egg white
1/2 cup (4 oz.) Pisco
2 tbsp. (1 oz.) simple syrup
2 tbsp. (1 oz.) key lime juice
Angostura Bitters
ground cinnamon, to garnish
- Fill a cocktail shaker with ice. Add to it the egg white, Pisco, simple syrup, and lime juice. Shake vigorously for 1 minute.
- Strain into a rocks glass, add a dash or two of Angostura bitters to the center of the foam, sprinkle with ground cinnamon and enjoy.
*adapted from oh! calamares restaurant
Stormy Coconut
(makes 1 cocktail)
3 tbsp. (1.5 oz.) dark spiced rum (I used Kraken)
1 tbsp. (.5 oz.) key lime juice
1 tsp. fresh ginger, grated
1 tbsp. (.5 oz.) simple syrup
1/2 cup (4 oz.) coconut water (NOT coconut milk)
- Add all the ingredients to a cocktail shaker, top with ice and shake.
- Fill a glass with fresh ice, pour in strained cocktail and enjoy.
*adapted from foodista
Redneck Margarita
(makes 1 pitcher)
1 12 oz. can frozen limeade concentrate
1 1/2 cups (12 oz.) tequilla
1 1/2 cups (12 oz.) Sprite soda
1 1/2 cups (12 oz.) pale beer (such as an IPA, Landshark or PBR)
wedges of lime
salt for glasses, optional
- Pour limeade, tequila, soda, and beer into a large pitcher (you can use the can from the limeade as your measurement tool). Stir until well-blended and limeade has melted.
- Salt the rim of two large glasses and fill with ice. Add the margarita mixture, garnish with lime wedges and enjoy.
*adapted from jennifer bogart
beets and blue cheese 