After Fourth of July I’m sure you’re planning on taking it easy this weekend. Unless you plan on watching the World Cup Finals which is what I’ll be doing. For those of you eager to kick your summer sipping up a notch, here are three delicious libations from my favorite cocktail book shake. Whether your Sunday snacks will include bratwurst or empanadas, you’ll find these beverages to be universally pleasing.
The Blackberry Fence Hopper
from shake
makes two drinks
- 2 shots vodka
- 1 shot fresh lemon juice
- 1 shot honey
- 8 fresh blackberries (plus 4 for garnish)
- 2 slices lemon (for garnish)
- seltzer
Add the lemon juice, honey and blackberries to the shaker. Muddle the ingredients in the bottom of the shaker until thoroughly crushed. Add the vodka and ice to above the level of the liquid and shake vigorously for 10 seconds. Strain the mixture into tumblers containing large cubes of ice, top with seltzer and garnish with remaining blackberries and lemon slices.
The Cucumber Rickey
from shake
makes two drinks
- 4 shots gin
- 1 handful fresh mint leaves (plus a few for garnish)
- 6 slices of cucumber (plus 2 for garnish)
- 1 shot fresh lime juice
- ginger beer
Add the mint leaves, cucumber, and lime juice to the shaker. Muddle the ingredients in the bottom of shaker until thoroughly crushed. Add the gin and ice until above the level of the muddled liquid and shake vigorously for 10 seconds. Strain the mixture into pint glasses containing large cubes of ice, top with ginger beer and garnish with remaining cucumber slices and mint leaves.
The W&P Mint Julep
from shake
makes two drinks
- 4 shots bourbon
- 1 handful of fresh mint leaves (plus a few for garnish)
- 4 cubes cane sugar
- 1/2 shot fresh lemon juice
Add the mint leaves, cane sugar and lemon juice to the shaker. Muddle the ingredients in the bottom of the shaker until thoroughly crushed. Add the bourbon and ice until above the level of the muddled liquid and shake vigorously for 10 seconds. Strain mixture into tumblers containing crushed ice and garnish with remaining mint leaves.
Photos by: Aris Millare
SPOONDLES 
