A warm, bright day on the patio is all the reason I need to enjoy a perfectly crafted cocktail. Here’s another reason: World Cocktail Day is May 13th, and that’s one heck of a reason to celebrate! So, why not?
My Spiked Minted Citrus Splash
The date isn’t random at all. May 13th, 1803 was the first time a definition of the word “cocktail” was put into print! That the date falls when the weather is turning sunny is a happy coincidence. And it definitely calls for something tall and refreshing.
My super-crisp and cool Spiked Minted Citrus Splash is just the thing to whet your whistle and raise a toast to World Cocktail Day. Fresh homemade mint syrup pairs up with zippy citrus and a nip of vodka or your favorite light spirit for a truly refreshing and d’lish drink.
How will you celebrate World Cocktail Day? What’s your favorite warm weather cocktail to sip or to make for friends?
For more cocktail inspiration, make sure to check out my cocktail show Kathy Casey’s Liquid Kitchen for other tasty sips like my Rye Invention and my Kaffir Colada. Don’t forget to check out my online store if you need your cocktail making essentials like my 6-in-1 Liquid Kitchen Cocktail Kit, Golden Era Bitters, 5130 Honey and my Sips & Apps.
So shake up some fun and drink up on World Cocktail Day! –Kathy
Spiked Minted Citrus Splash
Zesty lemon – lime syrup and fresh mint make for a refreshing drink, perfect for any patio party or sunny afternoon. Serve over ice with your favorite spirit.
Makes 7 cups for you to add your own liquor too – serves 8 to 10
1 Tbsp finely minced lemon zest
2 Tbsp finely minced lime zest (with no white pith)*
8 large sprigs fresh mint
2 cups sugar
2 cups water
————————————
3/4 cups fresh-squeezed Paramount Citrus Lemon juice
3/4 cups fresh-squeezed Paramount Citrus Lime juice
3 cups water (or substitute soda water if serving right away)
————————————–
1- 2 ounces of vodka per serving (or try making with gin, silver rum or tequila)
Garnish: lime wheels and fresh mint sprigs
Combine the zest, mint, sugar, and water in a small saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat. Let sit for 30 minutes to allow the mint to steep and the syrup to cool.
Remove and discard mint from syrup. In a large pitcher, combine the cooled syrup, lime juice, and water. Keep refrigerated for up to 1 week.
Serve over ice in a tall glass with 1 – 2 ounces of spirit.
Garnish with lime wheels and mint.
* Zest is the outer peel of the fruit – with no white pith attached. You can remove the zest from the fruit with a fine zesting tool that makes long, very thin, pretty strands, or you can peel off the zest with an ordinary potato peeler, being careful not to get any white pith, and then finely mince it.
Recipe developed by Kathy Casey Liquid Kitchen™
Ginger Rouge
Housemade Cranberry Ginger Syrup adds a flavorful twist and beautiful color to this drink. It is excellent made with gin, vodka, or gold rum.
Makes 1 cocktail
1 1/2 oz gin, vodka or gold rum
3/4 oz Housemade Zesty Cranberry Ginger Syrup (see recipe)
1/2 oz fresh lemon juice
2 dashes angostura bitters
3/4 oz ginger ale, chilled
Garnish: long orange twist
Measure the rum, Housemade Zesty Cranberry Ginger Syrup, lemon juice and orange juice into a cocktail shaker. Fill with ice and add the bitters. Cap and shake. Strain into a martini glass and add a splash of ginger ale.
Housemade Zesty Cranberry Ginger Puree
Makes 1 3/4 cups
1 cup fresh or frozen cranberries
2 tsp finely grated orange zest
2 tsp finely minced fresh ginger
1 cup water
1 cup sugar
Place ingredients into a small sauce pan. Bring to a boil and then reduce heat to a simmer. Simmer for 5 minutes until syrupy. Let cool then puree in the blender until smooth. Refrigerate for up to 2 weeks.
Recipe developed by Kathy Casey Liquid Kitchen™
