Summer Drinks - NBC Connecticut

Summer Drinks

A few drink recipes perfect for that backyard cookout.

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    Summer Drinks
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    Nicaraguan Mai Tai

    INGREDIENTS:
    2 oz Flor de Cana 7 Year Grand Reserve Rum
    3/4 oz lime juice
    1/2 oz triple sec
    1/2 oz almond syrup
    1/4 oz vanilla simple syrup

    DIRECTIONS: Build in pitcher and stir to combine. Pour over ice in glass and garnish with orange and lime wedge.
     
    Sparkling Croft Sangria

    INGREDIENTS:
    2 1/2 oz Croft PINK Port
    1/2 oz pisco brandy
    1/2 oz vanilla simple syrup
    2 oz dry cava
    1 orange wedge
    1 lemon wedge
    1 strawberry
    4 mint leaves

    DIRECTIONS: Muddle fruit and mint in pitcher. Add in order, Croft pink port, vanilla syrup and cava.
    Stir to combine. Pour into glass over ice and garnish with mint sprig top.
     
    Firecracker

    INGREDIENTS:
    2 oz Flor de Cana 7 Year Grand Reserve Rum
    1/2 oz simple syrup
    3 dashes Peychaud Bitters
    1 dash Lucid Absinthe Superieure

    DIRECTIONS: Combine ingredients in pitcher. Add ice to chill and dilute.
    Pour into salt rimmed rocks glass and garnish with large lemon twist.