Summer Cocktails

Episode Transcript

Speaker 1 (00:00):
Hello listeners, It's time once again for another episode of
the Cocktails and Mixology Podcasts. We're diving into summertime cocktails
guaranteed to make you go mmm, get you a pretty
good buzz while you're at a two. We're going to
start today's episode off with the Blueberry Time gin Fizz.

(00:26):
You heard me. Take two ounces of gin, a floral
gin like Hendricks or a citrus a forward gin works well.
One ounce of blueberry syrup made by simmering fresh blueberries
with sugar and water, and three quarter ounce fresh lemon juice.

(00:50):
One egg white is optional for frothiness, and some soda
water to top. You can garnish with a fresh Times
brig and blueberries. You can serve it in a high
ball or Collins glass. The Blueberry Time Gin Fizz is fruity,

(01:12):
herbaceous with a tart lemon edge and creamy texture. If
using egg white, it's great veriliant spring or summer sore rays,
dinner parties, or afternoon garden SIPs. If you're not using
egg white, you can substitute with aqua faba chickpea brine

(01:35):
for vegan friendly froth. The gin Fizz was a nineteenth
century classic that became famous for its bubbly, refreshing qualities.
Adding blueberry and time brings a seasonal an herbal upgrade.
Now let's dive into some brunch and day drinking cocktails.

(02:03):
Starting off with the classic mosa. Take two ounces of
freshly squeezed orange juice. Use sweet ripe oranges for the
best flavor. Two ounces of champagne or prosecco brute or

(02:23):
extra brut for a dry finish. You can garnish you
with an orange slice or twists and serve in champagne flute.
The classic mimosa is light, centrusy, effervescent with a balanced sweetness.
They're great for brunches, celebratory toasts, or early morning gatherings.

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For an upscale twist, use freshly squeezed blood orange juice
form vibrant color and richer flavor. You can also add
a splash of or orange liqueur for extra depth. The
mimosa is said to have been created at the Ritz

(03:10):
Hotel in Paris in the nineteen twenties. With the drink
named after the bright yellow mimosa flour, it quickly became
a popular brunch drink around the world. Next on the
list the lemon Cello Spritz. It's a refreshing Italian inspired

(03:32):
apper teeth. You'll need one and a half ounces of
limon cello, preferably a high quality brand, three ounces of broussecco,
and one ounce soda water or club soda garnish with
a lemon wheel or a fresh mince brig. Serve in

(03:54):
a wine glass or rocks glass. The Limonicello Spritz is tart,
sweet effervescent with a zesty limon finish. It's great four
afternoon sipping outdoor pickanix pool side drinks. Serve over large

(04:15):
ice cubes for a slow melt, keeping the drink chilled
longer without watering it down for an added flavor layer
muddlesome fresh mint before adding the liquids. The limit Chellow
Spritz is an Italian favorite, often enjoyed as a premeal
aperteaf to stimulate the appetite. It's the perfect pairing with

(04:38):
fresh seafood or light antipasti. Next up, the French seventy five.
It's a classic sparkling gin cocktail. Take one ounce of
gin on, half an ounce of fresh lemon juice and
half an ounce of simple syrup and three ounces of

(05:01):
champagne or prosecco, garnish with a lemon twist, and serve
in a champagne flute or goop glass. The French seventy
five is bright, bubbly crisp with a subtle gin backbone.
Its great more elegant brunches, weddings, or a festive toasts.

(05:22):
For bro tip, shake the gin, lemon juice and syrup
vigorously with ice before topping the champagne to incorporate all
the flavors into the sparkling wine, and serve immediately. This
drink was created during World War One. The French seventy
five was named after the French field gun. Due to

(05:44):
its strong kick. It quickly became a popular in cocktail
bars and is often considered one of the best celebratory
drinks for toasts. Next up, the Paloma rosa is a
refreshed twists on the paloma. Take two ounces of tequila

(06:05):
blanco or raposato works best, one ounce of fresh lime
juice and a half ounce of agave syrup or simple syrup,
two ounces of fresh grapefruit juice and two ounces of
sparkling rose. Garnish with a salt or a chili salt
rim and a grapefruit wedge. Serve in a high ball

(06:28):
glass or rocks glass. The Paloma Rosa is sweet, citrusy,
and tangy with a rose sparkle. It's great for brunch,
early afternoon parties, and pool side relaxation. For an extra
floral note, use a roaset water or lavender infused a

(06:48):
simple syrup, a chili salt rim and is a spicy
kick that compliments the grapefruit and tequila. The Paloma is
a classic in Mexican cocktail, often considered more popular than
the margarita in Mexico itself. The addition of rose gives
it a refreshing twist, perfect for spring in summer. Next

(07:10):
up the Canelope Cooler. It's light, fruity and refreshing. Take
two ounces of vodka, two ounces of fresh canalope juice,
three quarter ounce of fresh lemon juice, and a half
ounce of simple syrup. You'll need soda water to top. You

(07:31):
can garnish with a canlop slice or a mince brig
and serve in a highball glass or Colin's glass. The
Canalope Cooler is fresh, sweet, slightly tangy with a melan
forward note. It's great for casual spring gatherings, pool parties,
garden picnics. You can freeze canaloape junks in advance and
use them in ice cubes to chill your drink without

(07:54):
watering it down. Canalope is at its peak in late
spring and early summer, making this agree great drink to
transition from one season to the next. Next up the
elder Flower Colins, a floral highball. You'll need two ounces
of gin, three quarter ounds of elderflower liqueur, and three

(08:16):
quarter ounds of fresh lemon juice, as well as a
half ounce of a simple syrup and club soda. A
top you can garnish with a lemon wheel and a
sprig of mint or edible flower like a violet or pansy,
then serve in a Colin's glass. The elder flower Colins

(08:36):
is light, citrusy with sweet floral undertones. It's great for
garden parties, weddings, baby showers, or early evening sipping. Here's
a broad tip. Chill your Colins glass and add a
long spiral of cucumber inside the glass before pouring for
a spawl like freshness. Next up, the lavender Bee's Knees.

(09:03):
It's a floral twist on a Prohibition era classic. You'll
need two ounces of gin, three quarter ounds of fresh
lemon juice, and three quarter ounce of honey lavender syrup.
Combine equal parts honey and hart water, steep with dried
culinary lavender for thirty minutes, garnish with tiny lavender sprig

(09:29):
or a twist of lemon peel, and serve in a
coop glass. The Lavender's Bees Knees is silky, aromatic and
floral citrus. It's gray for spring brunches, backyard dinners and
poetry readings. Here's a pro tip, use a fine strainer
to remove lavender bits and stored syrup in the fridge

(09:53):
for up to a week. The Bee's Knees was originally
created to mask the taste of harsh bathtub gin during Prohibition,
but the addition of lavender makes this version elegant and modern. Unfortunately,
it's all the time we've got for today's episode the
Cocktails and Mixology Podcasts. It's a show dedicated to Booze Shuircher.

(10:15):
But more importantly, this show's dedicated to you are listeners,
and I can't thank you enough for stopping by for
another episode until next time.