1. Sam Adams Summer “Ale-Fresca” Popsicle
Juice from 3 small to medium sized lemons (make sure they smell aromatic), about 1/3 cup
Juice from 1 pink grapefruit, about ¼ cup
2 tbsp sugar
1 Bottle Summer Ale
1 tsp lemon zest
1 tsp grapefruit zest
Juice the lemons and grapefruit. Combine the juice with sugar and stir until completely dissolved. Add the Sam Adams Summer Ale slowly to prevent too much foam from forming. Add the zests. Taste the mix and adjust the sweetness by adding 1 – 2 tbsp more sugar if needed.
Use ice cube trays or 2 oz paper cups as ice pop molds. Pour the mixture into your molds. Cover with aluminum foil and poke tooth picks into the center of each one. The aluminum foil will prevent the stick from falling sideways. Allow to freeze overnight and enjoy!!
2. Mango Sangria
1 750 ml bottle Still Rosé
6 oz Patrón Citrónge Mango
1 oz Agave Nectar
1 cup Assorted Bberries, rinsed
1 cup Diced Melon, half-inch cubes
Combine liquid ingredients in a carafe or pitcher, stir. Add cut fruit. Allow to macerate for 1-2 hours in the refrigerator. Serve over ice in a rocks glass or wine goblet, using some of the macerated fruit as a garnish.(Serves 6)
3. Jalisco Mule
2 oz Patrón Reposado
3 oz Ginger Beer
.5 oz Lime Juice
Combine Patrón Reposado and lime juice in chilled copper mug filled with crushed ice. Top with ginger beer and stir. Garnish with a lime wedge and candied ginger.
4. Patrón Mojito
1.5 oz Patrón Silver
1 cut Lime
1 oz Simple Syrup
6-8 Fresh Mint Leaves
Lime wedge for garnish
In a tall glass, muddle mint leaves, lime, and simple syrup. Add a cup of ice and Patrón Silver, and top with club soda. Stir gently. Garnish with a lime wedge.
5. Patrón and Tonic
2 oz Patrón Silver
3 oz Tonic water
Lime wedge for garnish
Combine Patrón Silver with tonic water, beginning with a well-iced highball glass. Garnish with a lime wedge.
5. Frozen Strawberry Negroni
Created by Jeremy Ortel, Donna (Brooklyn)
1 oz. Campari
1 oz. Bulldog Gin
1 oz. Cinzano 1757 Sweet Vermouth
.75 oz. Orange Juice
.5 oz. Simple
Add all ingredients to a blender and blend until smooth. Garnish with a strawberry and orange slice.
6. NOLET’S Silver Watermelon Sparkler Punch
750 ml NOLET’S Silver Dry Gin
(2.5) 750 ml bottles Sparkling Sake
24 oz. Watermelon Juice
375 ml Lemon Juice
375 ml Agave Nectar
Add all ingredients, except Sake, to a punch bowl. Stir well to ensure agave liquefies with other contents (shake or blend agave and lemon juice together with ice if necessary). Refrigerate to chill and top with sparkling sake prior to serving. *NOTE: Recipe is intended for multiple servings.