This recipe for my watermelon coconut spritzer is perfect for Summer! It’s fruity yet also light and refreshing. You can make it by the pitcher to serve at a party or just one glass. What’s best of all, is the fact that it only has 3 ingredients (plus a squeeze of lime). I’ve never been the best at whipping up cocktails that have more ingredients then the dinner I’m serving. I’ll have a delicious drink at a bar and try to recreate it at home but it never turns out even close. If you share the same struggle I do, than this Summer cocktail is for you!
- 1.5 part coconut rum (I used Malibu)
- 3 parts watermelon juice (I used We Grow Water brand)
- 2 parts sparkling water (I used Pellegrino)
- 1 lime per 2 servings – cut into 4 wedges
- Combine first two ingredients and stir. Top off with the sparkling water and add a big squeeze of lime. Use additional lime wedge to garnish.
- Sip and enjoy!
I love sangria! Sangria is usually thought of as a Summer cocktail but there’s so many ways to change it up for Fall. By swapping out some of the typical sangria fruits like melon and grapes with more in-season ones like cranberries and apples, you can really change up any sangria recipe. Take a look at this sangria recipe and you’ll be ready to go pumpkin picking in no time!
2 apples, cored and sliced
3/4 cup cranberries
2 pears, sliced
1 750mL bottle hard cider
1/2 cup bourbon
2 Tbsp Calvados or other apple brandy
1 cup ginger beer
Directions: Add to a large pitcher all the prepared fruit. Pour in the bourbon, calvados and ginger beer and stir. Slowly add the bottle of hard cider. Set in the fridge for 2 hours and serve. (If you’d prefer to preserve more carbonation, serve immediately or hold off on adding the hard cider until serving.)
I altered the recipe I found at Cheese and Chocolate
If you haven’t noticed I’ve been on a major grapefruit kick lately. More so when it comes to cocktails. There’s something really refreshing about the grapefruit that’s perfect for Spring cocktails! One of my favorite cocktail recipes with grapefruit is this one, a grapefruit salty dog. It’s easy enough to make and super tasty!
Ingredients (yields two cocktails):
2 ounces Hangar 1 Straight Vodka
2/3 cup freshly squeezed grapefruit juice
1 1/2 ounces of strawberry puree
course sea salt for rim
grapefruit slice and strawberry for garnish (optional)
via Sugar and Cloth
I spotted this sangria recipe on The Messy Baker Blog. Who can resist this tropical fruity cocktail? Definitely not me! My biggest mistake with sangria has always been patience or rather planning ahead. You usually need to let sangria sit for 1 – 3 days after mixing but I can rarely wait for it to chill.
1 (20 ounce) can pineapple chunks, juice included
1 cup sliced strawberries
1 orange, sliced into rounds
1 (750ml) bottle sweet white wine
Juice of 1 orange
1 cup mango pineapple vodka
2 cups Sprite
Add pineapple chunks and juice, strawberries, and oranges to the bottom of a pitcher. Stir in wine, orange juice, and vodka. Refrigerate for at least 2 hours, or until completely chilled.
Stir in Sprite right before you’re ready to serve.
I’m a big fan of avocado, seriously, I will put it in anything! Which is why I jumped at this recipe I spotted on Damn Delicious. Not only does it include avocados and strawberries but fresh mangoes and cilantro too. (Cilantro is another addiction of mine!) Check out this got-to-try recipe:
- 1 California Avocado, halved, seeded, peeled and diced
- 1 cup diced strawberries
- 1/3 cup diced mango
- 1/2 jalapeño, seeded and minced
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon honey, or more to taste
- Juice of 1 lime
- Kosher salt, to taste
- In a large bowl, combine avocado, strawberries, mango, jalapeño, onion, cilantro, honey, lime juice and salt, to taste.
- Serve immediately.
Nutella is one of those things I rarely keep in the house. Don’t get me wrong, I like Nutella. In fact I LOVE Nutella, to the point that I will eat the entire container in less than 48 hours. Hence the reason I don’t keep it in the house. But when I spotted this tasty looking Nutella recipe on The Novice Chef, I knew I had to give it a try!
1 9-inch pie dough (store bought or homemade)
1/2 cup Nutella
1 tablespoon butter, melted
Preheat oven to 400°F. Line a baking sheet with parchment paper, set aside.
Roll out pie crust into a 9 inch circle (or if it’s store bought…open the package and unroll the pie crust) and slice into 18 triangles (like you would a pizza).
Spread each triangle with a healthy amount of Nutella. Roll into a crescent, starting with the wide end. Continue till all triangles are filled with Nutella. Transfer crescents to baking sheet, leaving about an inch for possible spreading.
Brush the top of each Nutella crescent with the melted butter and sprinkle generously with coarse sugar. Bake for 10 – 12 minutes, or until they are lightly golden brown.
Remove from oven and serve immediately, or store in an airtight container for up to 3 days.