It’s summer, and any alcohol server knows there’s nothing people like better than a stiff drink to beat the heat. Nowadays, the alcohol seller is doing big business with liquors infused with the flavors of oranges, apples, cherries and what have you, but for some cocktails, there’s nothing better than fresh fruit. Following are 10 fruity recipes for the dog days of summer:

Strawberries n’ Cream Cooler
1 measure gin
1/4 cup frozen strawberries
1/2 measure lemon juice
1 tsp. sugar
1 1/2 measures of cream
1 cup of ice

Place all the ingredients in a blender. Pulse till the ice is crushed then blend at high speed for about 10 seconds. Pour into a goblet, add a couple of fingers of sparkling water, and top with ice cubes. Decorate with a large strawberry.

Frozen Pina Colada
2 measures silver rum
1/2 cup of pineapple chunks
2 teaspoons of coconut meat
2 dashes Angostura bitters
1 pinch salt

Put all the ingredients in a blender with four to five ice cubes. Blend until smooth, and pour into a hollowed-out pineapple or a large goblet. Garnish with a slice of pineapple and a maraschino cherry.

Janet Venus
2 measures white rum
1 fresh apricot, peeled and sliced
1/2 measure lime juice
1 measure orange Curaçao
Soda to top up

Place all the ingredients in a blender with four to five ice cubes. Pulse till the cubes are nicely crushed then blend until smooth. Pour into a highball glass, and top up with soda. Decorate with an orange slice, a maraschino cherry, two straws and one of those little paper umbrellas.

Muskmelon
1 measure light rum
1/4 cup cubed melon of choice
1/4 measure lime juice
1/4 measure orange juice

Put all the ingredients in a blender with four to five ice cubes. When smooth, pour into a half a melon shell or a large goblet, and top with ice cubes.

Ocho Rios
1 measure of dark rum
1/2 cup of diced guava
1/4 measure of lime juice

Put all the ingredients in a blender with ice cubes. Blend until smooth, then pour into a champagne flute.

Frozen Daiquiris
The secret to a good frozen daiquiri is to use the same type of fruit as the fruit liqueur. The alcohol server can use any type of fruit, but if the fruit has a peel, remove it to avoid bitterness in the drink.

1 measure light run
1 measure dark rum
1 measure of fresh squeezed orange juice
1/3 cup fruit of choice
1/2 measure of fruit liqueur

Blend the ingredients with five or six ice cubes then pour into a large goblet. Decorate with a cherry and slice of pineapple.

Pink Chevrolet
1/3 cup fresh strawberries
1 measure fraise (strawberry liqueur)
1 dash lemon juice
Champagne to top up

Put the strawberries, fraise, lemon juice and three to four ice cubes in a blender. Blend for about 10 seconds until slushy. Pour into a highball glass and top off with champagne. Garnish with a big, fresh strawberry.

Pineapple Cooler
1/2 cup diced pineapple
3 measures white wine
A dash of lemon juice
Soda to top up

Put everything save the soda in a blender with three to four ice cubes and blend. Pour into a large goblet, and top up with the soda.

Bossa Nova
2 measures dark rum
1/2 measure lime juice
1/2 measure orange juice
1/3 cup passion fruit, peeled, seeded and chopped

Put the ingredients in a blender with four to five ice cubes. Blend for 10 seconds, then pour into a highball glass. Top with crushed ice and garnish with slices of orange and lime.

Princess Margaret
5 large, fresh strawberries
1 slice pineapple
Juice of 1/2 lemon
Juice of 1/2 orange
2 dashes of fraise

First, frost the rim of the glass with fraise and sugar. Then, place the ingredients in a blender with four to five ice cubes. When it’s smooth, pour into a highball, and decorate with a strawberry.

If you’re interested in making these cooling, delicious drinks, learn about our alcohol training courses at Learn2serve Alcohol Server/Seller training.

 

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