Food, Life

Top Cocktails Using Summer Fruit

We restored a 40+ year old bar from my husband’s family in our basement last year, and it has lent itself nicely to some experimental mixology. We have in the past stuck to beer and wine, but having a bar at home just makes homemade cocktails a lot more fun. Here are some recipes I’ve tried and loved this summer.

I shared a few other cocktail recipes earlier this summer that utilize fresh herbs and some cocktails that use blueberries. Check them out!

Roasted Rhubarb and Cherry Gimlet from Martha Stewart Living

Get the recipe here

Liquor used: Gin

Fruit featured: Cherries, rhubarb, lime

Notes: This recipe utilizes a compote (a chunky fruit preserve), so it’s a bit time consuming to prepare, but the flavor is great if you’re looking for a way to utilize rhubarb!

Bourbon Cherry Bomb Cocktail from Food With Feeling

Get the recipe here

Liquor used: Bourbon or whiskey

Fruit featured: Cherries, lemon

Notes: This cocktail reminded be a great deal of whiskey old fashioneds, which are a super popular cocktail in the Midwest.

Bourbon Peach Smash from Mom 4 Real

Get the recipe here

Liquor used: Bourbon or whiskey

Fruit featured: Peach

Notes: These cocktails looked so pretty, and I loved the fizz from using Ginger Ale.

Blueberry Bourbon Smash from Yummly

Get the recipe here

Liquor used: Bourbon or whiskey

Fruit featured: Blueberries

Notes: I’d recommend straining this drink as blueberries are the perfect consistency for clogging your straw while drinking!

Grilled Pineapple Mojito from Spoonabilities

Get the recipe here

Liquor used: Spiced rum

Fruit featured: Pineapple

Notes: This was my first summer cocktail using a dark liquor AND it made use of a brown sugar simple syrup. It was an interesting change!

Red Currant Caipirinha from Olivia’s Kitchen

Get the recipe here

Liquor used: I used vodka, but you can use rum or tequila if you’d like

Fruit featured: Red currant

Notes: This cocktail was such a pleasant surprise! The currants were muddled down into a pulp and lent a gorgeous bright red color to the drink. The sugar counteracted any of the tartness from the currants, as well. It uses quite a bit of currants to make two drinks, but it has such lovely presentation and great flavor. I’d make this again, for sure!

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