Celebrity Caterer Andrea Correale, founder and president of Elegant Affairs shares light and refreshing cocktails for celebrating the season.
Lemon Basil Margarita
Ingredients
1-1/2 ounces tequila
1 ounce triple sec
1 ounce fresh lemon juice
1/2 ounce simple syrup
3 basil leaves, for garnish
1/2 sugar/1/2 salt mixture, for rim
Lemon rind, for garnish
Basil leaf, for garnish
Directions
Coat glass rim with sugar and salt mixture. Shake all liquid ingredients in a shaker. Pour over ice. Garnish with lemon rind and basil leaf.
Georgia Peach and Basil Bourbon Slushy
Ingredients
12 mint leaves
3 fresh Georgia peaches, sliced and frozen overnight
Juice from 1/2 of a lemon
1/2 cup simple syrup
1 cup Black Tea Bourbon
Directions
Slice peaches and freeze overnight (can use packaged frozen peaches for easy preparation. In a food processor, add frozen peach slices, mint leaves, lemon juice, simple syrup and bourbon and blend, adding ice until a slushy consistency forms. Scoop slush into glasses and garnish with basil and peaches. Serve immediately.
Citrus-Basil Spiked Sweet Tea
Ingredients
8 cups water
7 black tea bags
1-1/2 cups sugar
Juice from 2 lemons
Juice from 2 oranges
1 cup high proof golden rum
Lots of fresh basil leaves, left intact
Directions
Bring half of the water to boil and add your tea bags. Steep them for about 5 minutes, and remove. Add the sugar and stir the tea until it’s dissolved. Transfer the tea to a pitcher and stir in your lemon and orange juice and the rum. Add some fresh basil leaves and chill in the fridge until ready to serve. Serve in a tall glass over ice with fresh orange and lemon wedges with fresh basil leaves.
Raspberry Mint Lemonade
Ingredients
2 ounces triple sec
2 ounces Limoncello
1 handful raspberries
2 ounces mint leaves
Dash of grenadine for color
Juice of 2 lemons
Club soda
Raw sugar
Directions
Add raspberries and mint to the bottom of the glass and sprinkle with raw sugar. Muddle these ingredients until it has the appearance of jam. Add the triple sec, Limoncello and lemon juice to your glass. Add a dash of grenadine for color, and then add the ice and top if off with club soda. Stir and serve with a sprig of fresh mint on top.
