notable potables Cool drinks for summer days

Sure a cold beer is nice (and easy) when you’re out on the beach or golfing all day in the hot sun. But if you plan ahead, there’s something satisfying when you stay in and make a special cocktail—or two—to enjoy at home.

THE DRINK Orange Creamsicle Fizz

This a very light-bodied yet flavorful drink that isn’t too sweet. The key to this is an orange & cream seltzer water (no-cal, no sugar), which provides some nice carbonation. If you do want it a bit sweeter you could add some of the maraschino cherry juice.

THE DETAILS

Cocktail Ingredients

• 2 oz vodka

• 1 oz triple sec

• 6 oz orange & cream seltzer water

• Orange slice

• Maraschino cherries

THE METHOD

Make the cocktail

Place vodka, triple sec and seltzer into a large glass with ice and stir. Strain into a tall glass, add fresh ice and garnish with a skewer of cherries and an orange slice.

* Don’t have triple sec? Other orange liqueurs can be substituted such as Grand Marnier, Cointreau or Orange Curaçao.

I used Divine Clarity vodka, handcrafted in Bristow, Virginia, by Murlarkey Distilled Spirits—available online (murlarkey.com) and at select ABC stores. It is 100% pure Virginia corn vodka with a smooth mouth feel and finish.

The orange & cream seltzer water? WalMart!

[ by julie fanning ]

PHOTOS BY JULIE FANNING

THE DRINK

Limoncello Prosecco

So easy. So Italian (inspired). And a perfect brunch sipper.

THE DETAILS

Cocktail Ingredients

NOTE: This makes a pitcher of drinks

• 750 ml (bottle) prosecco

• 8 oz limoncello, chilled

• Blueberries, fresh or frozen

• Fresh peppermint*

• Lemon slices

THE METHOD

Preparation

Pour the prosecco and limoncello into a pitcher and stir. Chill before serving.

Make the cocktail

Place a handful of blueberries in a glass, top with ice and fill with the mixture from the pitcher.

Garnish with a sprig of peppermint and a slice of lemon.

* Fresh thyme would be a nice substitution if you don’t have mint.

The Drink

Pineapple Coconut Margarita

Typically piña coladas are way too sweet for me. So this ends up being a wonderful compromise for a tropical poolside indulgence that is full on flavor but not too heavy.

The Details

Cocktail Ingredients

• 2 oz tequila

• 1 oz coconut milk

• 2 oz pineapple juice

• 2 teaspoons agave*

• Lime juice (from one lime)

• Granulated sugar**

• Pineapple chunks

THE METHOD

Preparation

Pour a bit of lime juice onto a small plate and coat rim of rocks glass by dipping into the juice.

Pour a mixture of about 3 Tablespoons of sugar onto a small plate. Dip and roll the edge of the rocks glass into the sugar, then set the glass aside.

Whether you use full-fat coconut milk or lite, you will need to pour the contents of the can into a measuring cup and use an immersion blender (or hand whisk) to incorporate the coconut cream that usually settles at the top of the can with the thinner milk liquid. Make the cocktail

Place tequila, coconut milk, pineapple juice, agave and about 2 oz of lime juice into a cocktail shaker with ice and shake vigorously. Add some ice to the sugarrimmed rocks glass. Strain liquid mixture into the rocks glass and garnish with a skewer of pineapple chunks.

* I used an organic, raw agave—which has a deep caramel color.

** I mixed granulated sugar with coarse glitter sugar crystals in a pearl finish—found in the cake decorating section at an arts & crafts store.

By Alex Marjanovich