Watermelon Cooler

Serves 8

• 3 pounds watermelon
• 2 tablespoons fresh mint
• 1 tablespoon superfine sugar
• Ice cubes
• 1 1/4 cups ginger ale
• 1/4 cup vodka
• 1 tablespoon fresh lemon juice
• 3 or 4 splashes bitters
• Fresh mint, for garnish

1. Puree watermelon in a food processor. Muddle mint with sugar in a large pitcher; fill with ice cubes. Stir in 2 cups puree, ginger ale, vodka, lemon juice, and bitters. Garnish with fresh mint.

Vodka-Thyme Lemonade

Serves 8

• 2 cups sugar
• 12 sprigs fresh thyme, plus more for garnish
• 4 cups freshly squeezed lemon juice, about 24 lemons
• 2 cups vodka

1. In a small saucepan, combine 2 cups water with the sugar and thyme; bring to a boil over high heat, stirring occasionally, until sugar has dissolved. Remove from heat; let cool to room temperature.
2. Pour mixture through a fine sieve into a large glass measuring cup; discard thyme. You should have 2 cups syrup. Cover with plastic; chill.
3. In a large serving pitcher, stir together lemon juice, vodka, and chilled syrup; garnish with thyme. Divide evenly among eight tumblers filled with ice; serve immediately.

Bahama Mama

Serves 1

• ¾ ounce Coconut Rum (Malibu)
• ¾ ounce Banana Liqueur (Hiram Walker)
• 1 ounce Spiced Rum (Captain Morgan)
• 1.5 ounce Orange Juice
• 2.5 ounce Pineapple Juice
• 2-4 dashes (1-2 tablespoon) Grenadine
• ¼ cup crushed ice

Garnish:

• Orange/Pineapple wedge
• 1 Maraschino Cherry (optional)

1. Combine all the ingredients and mix them in a cocktail shaker. Serve in a cocktail glass. Garnish with Orange/Pineapple wedge.

Peach Mojito

Serves 1

• 1.5 oz white rum (Myer’s is my favorite)
• 1 small, ripe peach, skin removed and sliced
• small handful fresh mint leaves
• juice of 1 lime
• 1 teaspoon raw (turbinado) sugar
• club soda

1. In a mixing glass, thoroughly muddle peach slices, mint, lime juice and sugar.
2. Swirl with rum.
3. Fill a collins glass with ice and pour your mixture into the glass. Top it off with club soda.
4. Mix by pouring the drink back into your mixing glass, then back into your drinking glass.
5. Cheers!

White sangria with apple and mint

Serves 4-6

• bottle of dry white wine, such as sauvignon blanc
• 1 cup all natural lemonade
• ¼ cup triple sec
• club soda or ginger ale
• 4 granny smith apples, thinly sliced
• 1 bunch of mint
• ice

1. In a large pitcher, combine white wine, lemonade and triple sec.
2. Using a mandoline, thinly slice your apples and add them to the pitcher. The lemonade will help prevent them from turning brown. Also, depending on the size of your apples, you may not need to use all of them. It’s up to you. If you are making this in advance, chill in the refrigerator.
3. Right before serving, toss in some whole mint leaves and give it a stir.
4. Fill individual glasses with ice. Pour in some sangria and top off with club soda or ginger ale.
5. Garnish with extra apple slices and mint.

Cranberry-Whiskey Sour Slush

Serves 8

• 1 1/2 cups water
• 1 cup granulated sugar 
• Dash of salt
• 4 cups fresh cranberries (about 1 pound)
• 1 1/3 cups 80-proof bourbon 
• 3 tablespoons fresh lemon juice

1. Combine 1 1/2 cups water, sugar, and salt in a microwave-safe dish; microwave at HIGH for 3 minutes. Stir until sugar dissolves. Combine sugar syrup and cranberries in a blender; process until smooth. Strain mixture through a sieve lined with a double layer of cheesecloth over a bowl; press mixture to extract liquid. Discard solids.
2. Combine cranberry mixture, bourbon, and lemon juice in a freezer-safe bowl, stirring well. Freeze mixture overnight or until partially frozen. Scrape mixture with a fork until slushy; serve immediately.