Cocktails al Fresco

Embracing the outdoor bar
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While the bar cart seems to have become a necessary addition to our lives over these past few months, why not move cocktail hour outside? It definitely takes a bit of effort to bring out all the libations, but going a step further and sprucing up the patio table makes the mixing, muddling and shaking all the prettier.

 

 

Bowls of fruit and fresh herbs are necessary, but also perfect for decoration. For a margarita, you will need some limes. For a mojito, you’ll need some fresh herbs within reach. From your garden or from the produce section, a bunch of mint in a vase is nice to have on hand. And berries are a must for mixing and as a garnish. Try a triple berry vodka spritzer as a perfect way to start off an evening.

 

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Of course, if you prefer a cold glass of champagne or a nice red, simple is always a good idea. Bring out the various choices in glassware and all the necessary ingredients and you have an instant serve-yourself bar. Cheers!

 

My Simple Margarita

Juice of one lime

1.5 oz (or 2!) tequila

Ice cubes

1 oz agave syrup

1/2 to 1 tsp orange liqueur

*sea salt for rim of glass

 

Use a lime wedge to moisten rim of glass, dip glass in sea salt.

Combine all ingredients, shake, add to salted glass and enjoy.

 

Triple Berry Vodka Spritzer

2 blueberries

2 raspberries

1 strawberry

2 oz vodka

6 oz lemon-lime sparkling water 

Ice

Garnish: 

1 strawberry

1 lime slice

2 blueberries

2 raspberries

 

In a cocktail shaker, muddle 2 blueberries, 2 raspberries and 1 sliced strawberry.

Add 2 ounces vodka and 2 ounces sparkling water.

Shake and strain into a glass over ice.

Top with more sparkling water.

Garnish with a couple more berries, slice of lime and strawberry.

 

Mojito

1 lime, cut into pieces

2 teaspoons sugar

2 tablespoons fresh mint leaves

2 oz light rum

2 oz club soda

1 sprig of mint

Ice

 

Place lime, sugar and mint in a shaker. 

Thoroughly muddle or mash mint leaves with lime juice and sugar before shaking, to help unlock the herb’s natural flavors. 

Add rum and club soda and shake to combine. 

Serve over ice and garnish with a sprig of mint.

 

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