Cajun Lemonade, Blackberry and Cabernet Caipirinhas, Ginger Shandies
What is more refreshing then a cool drink when you’re barbecuing? Whip up a pitcher of one of these drinks and impress your summer guests.
Picture from Food and Wine
Cajun Lemonade
- 12 ounces white rum or vodka
- 4 ounces Pimm's No. 1
- 8 ounces fresh lemon juice
- 4 ounces Simple Syrup
- 1/2 tablespoon Tabasco
- Ice
- 8 ounces chilled 7-Up
- Thin lemon wheels, for garnish
In a large resealable container, combine all of the ingredients except ice, the 7-Up and the lemon wheels. Refrigerate until chilled, at least 1 hour. Cover tightly and shake, then pour into an ice-filled pitcher. Strain into ice-filled rocks glasses, stir in the 7-Up and garnish with lemon wheels.
Blackberry & Cabernet Caipirinha, from Food and Wine
Blackberry Cabernet Caipirinha
- 24 blackberries
- 4 ounces Simple Syrup
- 12 ounces cachaça (potent Brazilian sugarcane spirit)
- 4 ounces Cabernet Sauvignon
- 8 ounces fresh orange juice
- 2 ounces fresh lime juice
- Ice
- 6 orange wheels
- 6 lime wheels
In a pitcher, muddle 12 of the blackberries with the Simple Syrup. Add the cachaça, Cabernet and the orange and lime juices and refrigerate until chilled, at least 1 hour. Stir well and strain the drink into ice-filled white wine glasses. Garnish with the remaining 12 blackberries and the lime and orange wheels.
Ginger Shandies, from Food and Wine
Ginger Shandies
- Mint springs, for garnish
- One 12-ounce bottle chilled ginger beer
- 1 thinly sliced lemon
- Three 11.2 ounce bottles of chilled Hoegaarden beer
In a large pitcher, combine the Hoegaarden with the ginger beer. Stir in most of the lemon slices and mint springs. Fill 6 rocks glasses with ice. Add the remaining lemon slices to the glasses and pour in the shandy. Garnish each drink with a mint sprig and serve.