Peachy Keen, Lemony Fresh & Minty Cool
Peach Aperol Spritz
Ingredients:
- 3 oz Aperol
- 1 small Ripe Peach (about 3 oz) peeled, pitted and diced
- 4 oz prosecco
- 3 oz club soda
- 1 peach slice to garnish
Directions:
Yields: 1 cocktail
Add the diced peaches to a shaker and muddle. Add the Aperol and ice, then shake for 30 seconds or until chilled. Strain into a stemmed glass, fill with ice and top with prosecco and club soda. Garnish with a fresh peach slice.
Limoncello Thyme Spritz
Ingredients:
- 1 oz Limoncello
- 1 sprig thyme, leaves removed
- 1 tbsp honey
- 1 tbsp lemon juice
- 3 oz prosecco
- 3 oz club soda
- to garnish lemon wheels
- to garnish thyme sprig
Directions:
Yields: 1 cocktail
In a shaker add the thyme and muddle. Add Limoncello, honey, lemon juice and ice and shake for 30 seconds or until chilled. Strain into a stemmed glass, fill with ice and top with prosecco and club soda. Garnish with lemon wheels and a thyme sprig.
Watermelon Mint Spritz
Ingredients:
- 3 oz vodka
- 3 cups watermelon, peeled and diced
- 2 oz mint simple syrup
- 2 tbsp lime juice
- 3 oz prosecco
- 3 oz club soda
- to garnish watermelon wedge
- to garnish mint sprig
Directions:
Yields: 1 cocktail
Add vodka, watermelon chunks, mint simple syrup and lime juice to a blender or food processor and puree until smooth. Strain into a stemmed glass filled with ice and top with prosecco and club soda. Garnish with a watermelon wedge and sprig of mint.
Mint simple syrup
½ cup water
½ cup sugar
5 sprigs mint
In a small saucepan, bring the water and sugar to a boil. Reduce to a simmer and let cook for 1 minute or until all the sugar has dissolved. Remove from heat, add the mint and cover with plastic wrap. Allow to cool to room temperature.
Wild Maine Blueberry Spritz
Ingredients:
- 1 oz vodka
- ½ cup wild Maine blueberries (fresh or frozen)
- 1 oz rosemary simple syrup
- 3 oz prosecco
- 3 oz club soda
- to garnish lemon peel
- to garnish rosemary sprig
- 1 tbsp rosemary, leaves removed & chopped
Directions:
Yields: 1 cocktail
In a shaker, muddle the wild Maine blueberries (thawed if using frozen). Add rosemary simple syrup and ice and shake for 30 seconds or until chilled. Strain into a stemmed glass filled with ice and top with prosecco and club soda. Garnish with a lemon peel and a rosemary sprig.
Rosemary simple syrup
½ cup water
½ cup sugar
5 sprigs mint
In a small saucepan, bring the water and sugar to a boil. Reduce to a simmer and let cook for 1 minute or until all the sugar has dissolved. Remove from heat, add the rosemary and cover with plastic wrap. Allow to cool to room temperature.