women having cocktails

A good cocktail will lift your spirits. And when you make them yourself, you feel like a bawse. Instead of doing your normal weekend routine of brunching in a restaurant, how ’bout you bring the brunch to your friends and make it yourself. Mimosas and bellinis are old news; it’s time for an upgrade. Summer cocktails are easy to make. An intimate brunch date is more memorable, and you’ll be known as the chick who makes great drinks. What’s better than that? Here are five summer cocktail recipes easy to make for your best girlfriends!


Peach Basil Sangria


4 cups peach nectar*
½ white sugar
1-1/12 cup basil leaves, separated
¼ cup lime juice
1 750ml bottle of sparkling white wine
1 peach, sliced
1 limes, sliced
¾ cup vodka (optional)

1. In a medium size sauce pan, combine the peach nectar, sugar and lime juice. Bring to a boil over high heat and cook until the sugar is dissolved, just 1 or 2 minutes.

2. Remove from heat, and add in 1 cup basil leaves. Crush and muddle the basil leaves in the mixture to release the flavor. Pour the peach basil mixture into a heat proof container, then refrigerate for at least 2 hours, or up to 4 days. The longer it sits, the more basil flavor there will be.

3. When ready to serve, strain the peach basil in large pitcher, discarding the used basil leaves. Combine the strained peach basil mixture with the sparkling wine and vodka (if using vodka), then add in 1 sliced lime, 1 sliced peach and ½ cup basil leaves. Stir to combine. Serve in a tall glass with ice and garnish with a wedge.

Recipe from Tastes Lovely.

Sour Apple and Green Chilli Margarita



1oz/30ml white tequila
1oz/30ml good quality vodka
2 apples, peeled and cored
Juice 2 limes
1oz/30ml sugar syrup – see below
4 tablespoons cloudy apple juice
1 green chilli, finely sliced plus extra to serve
Ice cubes

To make the sugar syrup:

Add 1 cup water and 1/2 cup sugar into a saucepan and bring to the boil, stir often then reduce heat and simmer until all the sugar has dissolved into the water – approx. 10 – 12 minutes. Allow to cool thoroughly. Note this will make enough for a few cocktails.


1. Roughly chop peeled and cored apples and place in the bowl of a food processor along with the juice of 1 lime. Whizz on high until the apples resemble a very fine pulp. Transfer to a cocktail shaker.

2. Add the tequila, vodka, juice of remaining lime, sugar syrup and apple juice and a handful of ice. Shake well and pour into chilled glasses containing a small handful crushed ice, add 2 – 3 fine slices green chilli.

Recipe from What Katie Ate.

Blood Orange and Ginger Summer Punch

blood orange ginger


1.5 ounces ginger vodka
½ cup blood orange juice
½ cup Original ginger ale
juice of ½ lime
lime wedge, for garnish


Mix ingredients together and stir. Add ice cubes, garnish with a thin slice of lime.

Recipe from The Roaming Kitchen

Kentucky Buck

kentucky buck


1 chopped strawberry
¾ oz. lemon juice
½ oz. simple syrup
2 oz. Wild Turkey bourbon
2 dashes Angostura bitters
2 oz. ginger beer
Strawberry slice, for garnish


1.Muddle chopped strawberry, lemon juice, and simple syrup in a cocktail shaker. Add bourbon, 2 dashes bitters, and ice. Shake and strain into an ice-filled highball glass. Top with ginger beer; garnish with a strawberry slice.

Recipe from Yahoo Food.

Rum Campari Punch

rum punch

Punch Ingredients:
1 1/4 cups sugar
1 1/4 cups cold water
1 1/4 cups lime juice
3 3/4 cups pineapple juice
1 3/4 cups Campari (or less, to taste)
1 750 ml (about 3 1/4 cups) bottle dark rum
1 750 ml (about 3 1/4 cups) bottle sparkling wine

1 giant ice cube
1 orange, sliced thin
1 lime, sliced thin
or thick peels of zest from 1 lime and 1 orange


1. Heat the sugar with 1/4 cup cold water until it comes to a boil and sugar dissolves. Pour in remaining cold water; let cool before using. This is your simple syrup.

2. Mix cooled simple syrup with lime juice, pineapple juice, Campari and rum in a chilled bowl, or chill in the fridge until ready to serve.

To serve: Add sparkling wine, a large ice cube and citrus garnishes. Serve with a ladle into small cups.

Recipe from Smitten Kitchen.
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