Spike Your 5 Favorite Virgin Summer Drinks

July 23, 2020

① ARNOLD PALMER

Captain Palmer Cocktail

INGREDIENTS

  • 3 ounces brewed tea
  • 1 tablespoon honey (or agave nectar)
  • 1 to 2 ounces Captain Morgan Spiced Rum
  • 1/2 ounce freshly-squeezed lemon juice
  • Lemon slice, for garnish

INSTRUCTIONS

  1. Combine all ingredients, except the lemon wedge, in a shaker filled with ice. Shake and strain into a glass filled with ice. Garnish with the lemon wedge and enjoy.
Photo: Apartment Therapy
Recipe: Maureen Petrosky from Kitchn

② SHIRLEY TEMPLE

Dirty Shirley

INGREDIENTS

  • 2.5 oz of Tito’s Handmade Vodka
  • 1 oz fresh lime juice
  • 0.25 oz grenadine syrup
  • 3 oz ginger beer
  • Garnish with lime, maraschino cherries or Ole Smoky Cherries

INSTRUCTIONS

  1. Place all ingredients (except ginger beer) into a cocktail shaker and add large ice. Shake cocktail shaker vigorously. Add ginger beer and roll the cocktail shaker once. Taste for balance, adding more lime if you prefer. 
  2. Strain over fresh ice. Garnish with, maraschino cherries or brandy-soaked cherries for a more adult taste.
Photo and Recipe: Cathy at Noble Pig

③ ROOT BEER FLOAT

Kahlúa French Vanilla Root Beer Float

INGREDIENTS

  • 2 parts Kahlúa French Vanilla
  • 3 parts chilled root beer
  • 1 scoop vanilla ice cream
  • sweetened condensed milk, optional
  • chocolate sprinkles, optional

INSTRUCTIONS

  1. Mix together Kahlúa French Vanilla and your favorite brand of root beer in a mug.
  2. Add one large scoop vanilla ice cream and stir.
  3. For a fun garnish, try dipping the rim of your mug in sweetened condensed milk and then in chocolate sprinkles.
  4. Serve with a straw.
Photo and Recipe: Tara Kuczykowski from Unsophisticook

④ LEMONADE

Spiked Pink Lemonade: on Wednesdays, we drink pink

INGREDIENTS

  • 4 cups water, divided
  • 1 cup sugar
  • 1 cup raspberries
  • Four 3-inch pieces lemon zest
  • 2 mint sprigs
  • Pinch kosher salt
  • 2 cups freshly squeezed lemon juice
  • 1 cup Hanson Meyer Lemon Vodka
  • Ice, for serving

INSTRUCTIONS

  1. In a small saucepan, combine 1 cup of the water with the sugar, raspberries, lemon zest, mint and salt. Bring to a simmer and cook until the sugar has dissolved and the raspberries have broken apart, 2 minutes. Remove from the heat and let cool completely, then strain into a pitcher.
  2. Add the remaining 3 cups of water, the lemon juice, vodka and ice. Stir until well chilled, then serve.
Photo: Michelle Sun/Tasting Table
Recipe: Team Tasting Table

⑤ FRUIT PUNCH

Rainbow Sherbet Punch Recipe

INGREDIENTS

  • 2 cups pineapple juice
  • 1 can limeade concentrate thawed
  • 1 can pink lemonade concentrate thawed
  • 5 cups lemon lime soda
  • 1/2 – 3/4 cup confectioner’s sugar
  • 1/3 cup Smirnoff Raspberry
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh pineapple chunks
  • 1/2 cup fresh strawberry slices
  • 8-10 scoops rainbow sherbet

INSTRUCTIONS

  1. In a large punch bowl, whisk together pineapple juice, limeade and pink lemonade concentrate. Next stir in lemon lime soda and confectioner’s sugar until sugar dissolves.
  2. Whisk in Smirnoff Raspberry until everything mixes together.
  3. Toss in fresh raspberries, pineapple chunks, and strawberry slices.
  4. Lastly add scoops of rainbow sherbet to punch and serve immediately.
Photo and Recipe: Jocelyn Delk Adams from Grandbaby Cakes

⑥ ICED COFFEE

Dublin Iced Coffee

INGREDIENTS

  • 4 oz. brewed espresso, chilled
  • 2 1/2 oz. Guinness Draught
  • 2 oz. Bailey’s Irish Cream
  • frozen whipped topping, thawed, for garnish
  • ground cinnamon, for garnish

INSTRUCTIONS

  1. Combine espresso, Guinness and simple syrup in an ice-filled 12-oz. glass. Carefully pour Irish cream over top. Top with whipped topping and sprinkle with cinnamon, if desired.
Photo and Recipe: Hy-Vee Seasons Magazine