Summer Cocktails

by

Nothing adds a touch of summer to a cocktail like rum and fresh fruit. Want to take it to the next level? Try using fresh and local fruit!

Come along, as we explore a few recipes that are sure to make a big splash at your next summer gathering.

                                 Pineapple Mojitos

(by Chef Jose Enrique)

Pineapple Syrup

1 1/2 lbs. Fresh Peeled Pineapple Chunks

2 Tbsp. Packed Dark Brown Sugar

Mojitos

1/2 lb. Diced Fresh Pineapple (2 cups)

1 C. Lightly Packed Mint Leaves

2 C. Light White Rum

3/4 C. Fresh Lime Juice

1 1/4 C. Chilled Club Soda

Lime Wedges and Mint Sprigs for garnish

Syrup: In a saucepan, bring the pineapple, brown sugar and 4 cups of water to a boil. Simmer over moderately low heat, stirring, until the pineapple is very soft and the mixture is reduced to 2 1/2 cups, 40 minutes. Strain the mixture into a heatproof bowl, pressing on the solids; discard the solids. Let the syrup cool; you should have about 1 1/3 cups.

Putting together the Mojitos: In a pitcher, muddle the pineapple and mint leaves. Stir in the rum, lime juice and 1 cup of the pineapple syrup. Pour into 8 glasses and add ice. Top with club soda and garnish with mint sprigs and lime wedges.

                            Hemingway Daiquiri Punch

15 oz. Caliche Rum

5 oz. Maraschino Liqueur

8 oz. Fresh Grapefruit Juice

6 oz. Fresh Lime Juice

Build with a lot of ice in punch bowl and stir. Serves 5 -7 people.

                                   Croft Pink Punch

24 oz. Croft PINK Port

3 oz. Flor de Caña 7-Year Old Rum

6 oz. fresh orange juice

3 oz. fresh lemon juice

1.5 oz. simple syrup

Club Soda

Mix all ingredients in a tall pitcher with ice and add soda to taste; serve over ice, garnish with slices of orange, lemon, or any fruit you desire. Makes 12 servings.

                              Watermelon Rum Martinis

1/2 C. Sugar

1/2 C. Water

5 C. Watermelon, seeds removed

2 Tbs. Lemon Juice

1 1/4 cups Light Rum

2 oz. Melon Liqueur, optional

8 Lemon twists, for garnish

Bring the sugar and water to a boil in a small saucepan and cook until the sugar has completely dissolved. Let cool.

In a food processor, puree the watermelon flesh. Add a little of the sugar syrup to sweeten, to taste. Pour the pureed watermelon into 2 empty ice cube trays and freeze for at least 4 hours.

In a blender combine the frozen watermelon cubes, more simple syrup, to taste, lemon juice and vodka, melon liqueur and blend until smooth. Pour into 8 frozen martini glasses and garnish with a lemon twist.