Mix & Mingle

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Mix & Mingle

Make your next get-together sparkle with these inspired summer cocktails

RECIPES BY Fiona Kennedy

The latest craze among mix-ologists looking to perk up their cocktail offerings? Concocting herb- and spice-infused syrups to make drinks with a culinary flair. Here, VT‘s very own Fiona Kennedy tries her hand at the mixology game, and invents a collection of refreshingly fruity party starters.

July/August 2011 p.46

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Ginger-Lime Fizz with Blueberries

Not Yet Rated

This grown-up ginger ale gets its spicy kick from sliced fresh ginger. The syrup will keep in the fridge up to a week.

Minted Lemonade Punch

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Pimm’s, a British liqueur, adds a faintly herbal and tea-like flavor to this drink. For a virgin variation, omit the Pimm’s and the sparkling water, and mix the syrup with 3 cups cold-brewed white tea.

Bay Leaf and Black Peppercorn Plum Sparkler

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Summer plums, bay leaves, and black peppercorns are simmered together for a dark-and-spicy variation on the classic peach Bellini. The syrup will keep up to a week in the fridge. For a nonalcoholic version, top with sparkling water.

Spicy Pineapple and Cucumber Agua Fresca

Inspired by the cucumber water served in spas, this agua fresca is mildly sweet with a hint of chile heat. Frozen pineapple cubes can replace ice cubes to chill the cocktails. For a virgin variation, replace the alcohol with water until you’re satisfied with the sweetness level.