Pimm's Cup

PHOTO: Unsplash

We bring you the Pimm's Cup in honor of Wimbledon’s favorite gin-based liquor. (Wimbledon starts on July 1).

Ingredients

• 2 ounces Pimm’s No. 1

• 1/2 ounce lemon juice, freshly squeezed

• Ginger ale

Instructions

1. Add Pimm’s No. 1 and lemon juice into a highball glass over ice. Top with ginger ale and stir to combine.

2. You may garnish your glass with a cucumber slice, mint sprig, strawberry, lemon or orange wheel, or a combination of them.

Watermelon Lemonade

PHOTO: Unsplash

Summer served up in a glass.

Ingredients

• A 6 lb watermelon, cleaned

• 4 lemons

Instructions

1. Half your watermelon and scoop the flesh into a blender.

2. Process until smooth and strain through a fine-mesh sieve to remove the seeds.

3. After juicing the lemons, add the juice to the watermelon juice and a generous amount of ice cubes to a large pitcher.

4. Serve by adding a few slices of lemon and mint.

5. Should you want to make this a cocktail, add your favorite spirits.

White Christmas Batch Margaritas

Photo: How Sweet Eats

Holiday spirit in a glass.

INGREDIENTS

• 10 ounces silver tequila

• 8 ounces Grand Marnier

• 8 ounces lime juice

• 8 ounces of coconut water

• 8 ounces of canned coconut milk

• 6 ounces coconut cream

• 6 ounces coconut rum

• 6 ounces simple syrup

• 1 teaspoon coconut extract, if desired

• for garnish: sprigs of rosemary and fresh cranberries

INSTRUCTIONS 

• Mix all ingredients together well – I find that for a large scale drink like this with something creamy (the coconut), it works best to make it in a large measuring glass or bowl and whisk it all together as opposed to shaking it. If desired, you can add 1 to 2 teaspoons of coconut extract for a more islandy coconut flavor! Taste and add more syrup if you’d like more sweetness.

• Note: to make the simple syrup, combine equal parts sugar and water (like 1 cup sugar, 1 cup water) in a saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil, then remove from heat and let cool completely.

We found this on PureWOW’s Instagram, but the original recipe is from How Sweet Eats. Thanks for this culinary delight! We’re not trying to claim we came up with the recipe (we’re followers, not creators, when it comes to recipes). We’re simply sharing her excellent work.

Thanksgiving Sangria

Photo: Unsplash

Complete your Thanksgiving menu (or arrive with the perfect hostess gift).

Wings Ingredients

• 1 (750 mL) bottle of Prosecco

• 1 cup of apple cider

• 1/4 cup of lemon juice

• 3 tbsp of maple syrup

• 2 Honeycrisp apples, chopped

• 2 blood oranges, slide

• 1 cup of fresh cranberries

• 3 cinnamon sticks

• 12 oz of sparkling apple juice

Instructions

1. Mix together with ice and serve with cinnamon sticks.

Blackberry-Basil Mule

Photo: Unsplash

A party in a glass - no alcohol needed.

Ingredients

• 1 cup sliced ginger

• 1/2 cup coconut sugar

• 3/4 cup filtered water

• 1 cup blackberries

• 3 fresh basil leaves, chopped

• 1 lime

• 1 cup sparkling water

Instructions

1. To make ginger concentrate, add ginger, coconut sugar, and water to a saucepan.

2. Bring to a boil; lower the heat and simmer for 10 minutes.

3. Remove from heat and let cool for 1 hour.

4. Strain out the ginger. Divide blackberries and basil between two glasses. Muddle into the bottom.

5. Squeeze 1/2 lime into each glass. Add 3 tablespoons ginger concentrate to each glass, then add 1/2 cup sparkling water to each and mix to combine.

Thanks to Amy Myers, author of The Autoimmune Solution Cookbook: Over 150 Delicious Recipes to Prevent and Reverse the Full Spectrum of Inflammatory Symptoms and Diseases, for this recipe. Published on Epicurious.

Apple Butter Old Fashioned

Photo: Unsplash

Cheers to a weekend of fall fun whether that's a Halloween party or a quiet night in watching scary movies.

Ingredients

• Coarse sugar, for the rim (optional)

• 1/4 cup apple cider

• Juice from 1/2 a lemon

• A dash of orange bitters

• 1 tablespoon apple butter

• 2 ounces bourbon

• Ginger beer or ginger kombucha, for topping (optional)

• Thinly sliced apples and cinnamon, for garnish

Instructions

1. If desired, rim your glass with coarse sugar.

2. In a cocktail shaker, combine the apple cider, lemon juice, orange bitters, apple butter and bourbon. Shake to combine.

3. Strain into your prepared glass filled with ice. If desired top with ginger beer. Garnish with cinnamon and apples. DRINK!

You know we’re slightly obsessed with Half Baked Harvest over here. This is another one of their fabulous recipes. Enjoy!

Smoky Fall Margarita

Photo: PHOTOGRAPHY BY PAOLA + MURRAY

Cheers to fall.

Ingredients

• 2 oz mezcal (¼ cup)

• 4 oz apple cider (½ cup)

• 1 oz fresh orange juice

• 1 oz fresh lime juice

• 1 oz Grand Marnier (or similar orange liqueur)

• 1-2 tbsp maple syrup

• Ice

• Lime wedges

• Cinnamon sugar for the rim

• Cinnamon stick for garnish

Instructions

1. Add mezcal, apple cider, lime juice, orange juice, Grand Marnier, maple syrup and ice to a cocktail shaker.

2. Shake until cold.

3. Line a cocktail glass with cinnamon sugar and fill with ice.

4. Strain the cocktail mixture over the ice, top with a cinnamon stick and enjoy!

The recipe is courtesy of Rockin Meals. We’re not trying to claim we came up with it. We’re simply sharing her good work. There are great tips, including how to make this by the batch vs. individual servings on the original recipe if you’d like to check that out.

Frosted Watermelon Rosemary Frosé

Photo: Unsplash

When we asked you to vote between Half Baked Harvest’s four-ingredient popsicles and this recipe, it was a tie. In our world, you can have your cake (or popsicles) and drink frosé too.

Ingredients

• 1 bottle (750 ml) Rosé

• 2-3 cups cubed watermelon

• 2 tablespoons lemon juice

• 1-2 tablespoons fresh rosemary leaves

• 1-4 tablespoons honey or sugar (optional)

• Sugar, for the rim…and mint, for serving (optional)

Instructions

1. The night before, pour the rosé between 2-3 ice cube trays and freeze overnight. (See below about making popsicles.)

2. In a blender, blend the watermelon, lemon juice, rosemary, and sugar or honey (if using) until mostly smooth. Strain through a fine-mesh sieve into a pitcher. Chill until ready to serve.

3. Spread a little sugar onto a shallow plate. Rim each glass in sugar, if desired.

4. In a blender, combine the frozen rosé cubes and about 1 cup of watermelon rosemary juice and blend until slushy. Add additional rosé or watermelon juice to thin. Pour into your prepared glasses. Add popsicles and mint (if desired). Drink!

Thank you Half Baked Harvest for this recipe. Make sure you go check out the original recipe which includes how to make this into popsicles, tips and tricks as well as so many stellar other dishes to try. We LOVE her recipes so do yourself a favor and check them out.