Season’s Menu: July 2012 Edition

Posted on | July 5, 2012
Written by | BevNetwork

	SKINNYGIRL CITRUS SPRITZER 1½ parts Skinnygirl Tangerine Vodka 3-4 parts diet lemon-lime soda Mix together and garnish with a lime.
	THE TITO’S TEXAS SIPPER 1½ oz. Tito’s Handmade Vodka ¼ oz. elderflower liqueur 2 oz. fresh grapefruit juice 1 oz. grapefruit soda Shake Tito’s Handmade Vodka, elderflower liqueur and grapefruit juice over ice. Strain into rocks glass filled with fresh ice and top with grapefruit soda. Garnish with a mint leaf.
	ST–GERMAIN SHANDY 5 parts Pilsner beer 1½ parts St-Germain 2 lemon wedges Stir ingredients together in a pint glass filled halfway to the top with ice. Squeeze two lemon wedges (or half a lemon) and submerge into glass.
	RUMCHATA ICED COFFEE 1 part RumChata 3 parts very strong room temperature coffee Shake with ice and pour into a tall glass. Optional: garnish with whipped cream and cherry.
	ABSOLUT CHERRYKRAN FUSION 1 part Absolut CherryKran 1½ parts orange juice 1½ parts pomegranate juice Lemon-lime soda 1 whole maraschino cherry for garnish Fill a chilled rocks glass with ice cubes. Add all ingredients and garnish with cherry.
	NICK STRANGEWAY’S JUBILEE PUNCH 2 parts Beefeater London Dry Gin 1 part Dubonnet 1 part Hawkers Sloe Gin ½ part Grants Morella Cherry Liqueur ½ part Jo Hilditch British Cassis ½ part Jo Hilditch British Framboise Splash King’s Ginger Liqueur 3 dashes Angostura Bitters 1 part lemon juice 4 parts Earl Grey Tea (chilled) 4 parts Mumm Champagne Build the ingredients in a punch bowl or jug and top with ice. Garnish with fresh seasonal fruits.
	EASTERN BUCK 1½ parts Bombay Sapphire East Gin 3 parts ginger ale (Fever-Tree ginger ale recommended) Build with ice in a highball glass. Garnish with lemongrass.