Make this Champagne punch ahead of time for a stress-free party.(Gary Friedman / Los Angeles Times)
Recipe: The Coolidge cocktail with rice vinegar, cucumber and vodka.(Ken Hively / Los Angeles Times)
Recipe: The Blue Whale with vodka, lemon juice, ginger beer and Curacao.(Glenn Koenig / Los Angeles Times)
It’s not Friday quite yet, but that doesn’t mean we can’t start celebrating summer with a cocktail. In fact, we’ve compiled 42 of our favorite cocktails to help toast the season – not to mention the Fourth of July and the long weekend.
From sangria to margaritas, bloody Marys to martinis, we’ll find the perfect libation to help you keep cool. Click on the photo gallery above for recipes, including this refreshing Sangria No. 27.
SANGRIA NO. 27
Total time: About 30 minutes, plus infusing time | Serves 8
4 large or 6 small ripe peaches, peeled and sliced in wedges
1/2 pint blackberries
2 large or 3 medium oranges, washed and cut into 3/8-inch slices
2 limes, cut into 1/4 -inch slices
2 sprigs of thyme
2 sprigs of fresh lavender (optional)
4 sprigs of mint
1/2 vanilla bean, halved lengthwise
1/2 cup freshly squeezed orange juice
1 bottle good-quality red wine
1/2 cup Cognac or other brandy
1/3 cup Grand Marnier
1/2 cup sweet red vermouth
5 shakes of Angostura bitters
Place the peaches, blackberries, orange and lime slices, thyme, lavender and mint in a large pitcher. Scrape the vanilla seeds from the bean, and add the seeds and pod to the mixture. Add the orange juice, wine, Cognac, Grand Marnier, vermouth and bitters and stir to combine. Let sit, unrefrigerated, for 1 to 3 hours. Add lots of ice and serve.
Each of 8 servings: 111 calories; 0 protein; 8 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 5 mg. sodium.
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