When you think of summer in the south, you can’t ignore the thought of sipping lemonade on a hot day. It just wouldn’t be summer in the South without lemonade (and humidity). We’ve found some recipes that spice up this tradition by combining some of your favorite alcoholic beverages with sweet and tangy lemonade.
8 Best Boozy Lemonades to Make this Summer:
1. Bourbon Spiked Lemonade
1 1/2cups water
1 cup sugar
1 cup fresh lemon juice (about 4 lemons)
1/2 cup fresh orange juice (about 1 orange)
6oz (3/4 cup) bourbon
Orange and lemon slices
Fresh mint leaves
Fresh mint sprigs
Mix water and sugar in a saucepan, and heat to simmer. Simmer 5 minutes until the sugar is dissolved. Let the liquid cool. In large pitcher, combine the syrup, lemon juice, orange juice and bourbon. Add orange slices, lemon slices and mint leaves.
Pour lemonade over ice into cups, filling each half full and add club soda. Garnish with mint sprigs.
2. Blackberry Tequila Lemonade
1/2 cup fresh blackberries
2 oz. silver tequila
6 oz. of lemonade
Mash 1/4 cup of blackberries in the bottom of a glass. Pour crush iced over mashed blackberries. Pour tequila and lemonade over ice. If lemonade is not fresh, squeeze a bit of lemon juice into the drink. Garnish with blackberries on top and a slice of lemon.
3. Pink Lemonade Upgrade
6 -12 ounce cans Corona Light beer
1-12 ounce can frozen pink lemonade concentrate, slightly thawed
1 1⁄2 cups vodka
Fill a punch bowl with ice, pour the beers over the ice. Wait until beer stops foaming and stir in pink lemonade and vodka. Garnish with lemon slices.
4. Pineapple Lemonade Sangria
1 bottle CK Mondavi Chardonnay
1-12 ounce can frozen lemonade
1/2 cup of Light Rum
1/2 cup of Triple Sec
3/4 cup of simple syrup (water and sugar)
1-20 ounce can of pineapple chunks in juice
1 apple, cut into chunks
1 orange, sliced thin
1 lemon, sliced thin
6 strawberries, sliced thin
1- 12 ounce can of lemon-lime soda
Optional: Whole strawberries, lemon or orange slices for garnish
Mix the wine, lemonade, rum, Triple Sec and syrup in a large pitcher. Stir well. Add the pineapples with the juice, apple chunks, orange and lemon slices, and sliced strawberries. Stir and refrigerate overnight. Add lemon-lime soda when ready to serve.
5. Sparkling Spiked Peach Lemonade
1 cup sugar
1 cup of water
3 large peaches
6 cups sparkling water or club soda
1 cup fresh-squeezed lemon juice
1 1/2 cups vodka
Combine the sugar and water in a small pot. Simmer over medium heat until the sugar is dissolved. Let the liquid cool completely.
Remove the skin from 2 of the peaches. Cut an “X” in the bottom of each one, and place them in a pot of boiling water for about 30 seconds. Take the peaches out of the pot and directly into a bowl of ice. Slice each peach in half, remove the pits. Cut peaches into cubes and puree in a blender or food processor.
In a large pitcher stir together the pureed peaches, the cooled simple syrup, the sparkling water (or club soda), the lemon juice and the vodka. Stir in ice.
Cut the last peach into thin slices. Stir a few of the slices into the lemonade and use the others as garnish.
6. Apple, Lemon and Gin Shandy
3 large Granny Smith apples, peeled and chopped
1/2 cup fresh lemon juice
3 tablespoons fresh shredded ginger
1/2 cup Simple Syrup
2 cups gin
1-12 ounce bottle chilled Pilsner beer or club soda
Apple and lemon slices
Puree apples, lemon juice, and ginger in a blender. Pour mixture through a fine wire-mesh strainer into a large pitcher, pressing to release juices. Stir in Simple Syrup and gin. Chill 2 hours. Stir in chilled Pilsner beer or club soda. Serve over ice. Garnish with apple and lemon slices.
7. Electric Lemonade
1.5 ounces Vodka
2 ounces Melon liqueur
1 ounce Lemon juice
1.5 ounce Natural Syrup.
Mix the vodka, lemon juice and the syrup. Add the Melon liqueur on top and garnish with a slice of lemon or orange.
8. Low Country Lemonade
3/4 cup sugar
2 ounces peach schnapps for every 6 ounces of lemonade
one bunch of mint, rinsed and dried
Make the simple syrup by heating 3/4 cup sugar with 1 cup water in a small saucepan until sugar is completely dissolved. Add the juice of five lemons and pour both into a pitcher. Add 3 to 4 cups of cold water and 8 to 10 ounces peach schnapps. Refrigerate for at least 30 minutes. Pour over crushed ice before serving and garnish with fresh mint leaf.