Summertime and refreshment go hand-in-hand, so why not change up the norm and make your own infused waters?

We all know you’re supposed to drink at least 8 glasses a day. I know that I struggle with drinking my daily share of water. But adding in some d’lish flavors makes it easier and tastier to drink.

Let’s make a basic recipe. First, get a large pitcher and add in a sliced fresh lemon, make sure wash the outside first. Then add in some of your favorite seasonal fruits: juicy melon chunk, fresh-picked berries, or a sliced nectarine or peach.

Afterwards, the skies the limits with flavors! For an herbal note, add in a few basil leaves, a sprig of rosemary, or even a couple of lavender flowers from the garden. I also like to add a teaspoon or so of chia seeds to plump – I love their fun texture! And if you like a touch of sweetness you could add a tiny splash of honey or agave.

Now, fill up your pitcher with filtered or spring water. Slightly stir, then cover and refrigerate overnight for all that goodness to infuse.

If you want to make this for work, make smaller batches in quart jars or mason mugs with a lid – tasty hydration on the go. So get creative with your water and stay hydrated! –Kathy

A few summers ago, I whipped up a party-size batch of Watermelon Sangria. It was a hit and really made my croquet game better than ever! And summer is the time to enjoy juicy, sweet melons – the markets are brimming with them.

With their crisp, cool and refreshing qualities, melons evoke the essence of the summer season. We enjoy them in a multitude of ways. From simple chilled watermelon wedges with a sprinkling of chili lime salt to colorful melon-ball skewers of honeydew and cantaloupe intertwined with thinly sliced prosciutto for utensil-free outdoor snacking!

And have you ever seen those “watermelon taps?” They’re super cool to add in a watermelon drink and have it ready to pour.

But one of my favorite watermelon cocktails is the “Smitten:” tequila, fresh watermelon chunks, lime, a little simple syrup, a few sprigs of cilantro and a dash of hot sauce – it’s something a little different and d’lish!

Check out www.LiquidKitchen.tv to get the recipe and watch a video on how to make the Smitten!

So be sure to enjoy them while you can; there’s nothing like summer’s fresh melons to cool you off on a hot day. –Kathy

Nightclub & Bar posted an article on Infused Ice, a great way of adding another layer of flavor to any cocktail. Make sure to check out the article for tips and recipes like my Angostura Infused Ice Balls, Bubbles in the Garden punch cocktail, and a Watermelon Rickey.

If you are like me you have a plethora of herbs filling your summer garden.

Of course, we all know that you can cook with them, but have you thought about sipping with them too? I am not just talking about the mint that grows like a weed and spreads across your garden. There are other herbs and even edible flowers that are super delicious and beautiful to add to your cocktail creations. Fresh sage for instance is amazing paired with tequila; try it in my Sunset Sage Margarita recipe.

Summertime is the perfect time to sip on a Collins. Combine vodka, fresh lemon and local honey syrup with a few sprigs of fresh thyme. Shake it up and finish with a splash of soda. If your backyard is brimming with berries, shake in a few of those too!

And I’m a big fan of fresh rosemary in cocktails. For an herbal gin & tonic, add in a sprig of rosemary with a squeeze of orange.

Another fun idea is freezing herbs and edible flowers in ice cubes! Pick up some silicone large-format ice cube trays. Fill them half way with water and then pop in the freezer for 45 minutes to “lightly set”.

Now, add in all kinds of herbs and edible flowers. I personally love to put thyme with my pansies, or sage with rose petals, then fill with water and freeze again. Great to add to any summer style cocktail.

Here’s to summer sipping with garden cocktails! Cheers! –Kathy

Photo from Kathy Casey’s Northwest Table.

Sunset Sage Margarita
Makes 1 drink

1 fresh sage leaf
1 1/2 oz reposado tequila
1/2 oz Cointreau
1/2 oz cranberry juice
1/2 oz Simple Syrup*
1/2 – 3/4 oz fresh lime juice (depending upon the sweetness you prefer)
Garnish: fresh sage leaf

Tear the sage leaf and drop into a cocktail shaker. Fill the shaker with ice, then measure in the remaining ingredients. Cap and shake vigorously until very cold.Strain into a chilled cocktail glass or serve over ice. Garnish with a sage leaf.

Recipe from Kathy Casey’s Northwest Table.