{Recipe} Summer Cocktails

Yay, it looks like summer weather is here to stay!

I'm not sure about your neck of the woods but here in Northern Virginia, we've had bouts of cold and rain so this weeks sunshine has been a welcomed change.

All this beautiful weather gets me in the mood for a summer cocktail party...especially before the Virginia humidity hits!

Here are a couple of go to cocktail recipes I want to share:

Photo: Driscolls

Spiked Blueberry Lemonade

1 cup fresh blueberries & additional for garnish

1 cup water

1 cup fresh squeezed lemon juice

1 cup simple syrup*

1/2 cup blueberry vodka

1 cup ice

mint leaves & lemon slices for garnish

Place fresh blueberries in a pitcher with a couple of torn mint leaves.  Muddle them together slightly just to break a few blueberries and to release the oils of the mint.  Add the water, lemon juice, cooled simple syrup and the vodka.  Stir until well combined, add in ice cubes.

Serve garnished with additional blueberries, mint springs and lemon slices.

*simple syrup: 1/2 c. water & 1/2 c. sugar in a saucepan until sugar has dissolved.

These next two recipes are not only delicious but also 'skinny cocktails' from everydayhealth.com.  So you can enjoy a yummy summer cocktail and still look cute in your swimsuit.



Photo: Everyday Health

Skinny Strawberry Mojito - 80 calories

8 ounces club soda
1 ounce white rum
10 mint leaves
4 sliced strawberries
4 lime slices (1/2 of lime)
ice

In a sturdy glass, muddle mint leaves, strawberries, and lime slices by gently pressing on and twisting the mint leaves and lime. Muddling doesn’t mean grinding them to a pulp — just twist until you smell mint. The end of a rolling pin will work if you don’t own a muddler. Next, add 1 cup crushed ice, the club soda, and rum. Stir gently and garnish with a mint sprig and a lime wedge before serving.

Photo: Everyday Health

Cinco de Mayo Mango Margarita - 180 calories

3/4 cup frozen mango cubes
1 ounce tequila
1 ounce lemon juice
1 teaspoon triple sec

Blend all ingredients in a blender until you reach a slushy consistency. Garnish with lime wedge for a splash of color.

Enjoy!!



{Recipe} Roasted Corn Salad

I want to share the roasted corn salad recipe from the mason jar post.  It's a great salad for a picnic or as a side dish at a BBQ, oh, and it's healthy too!

Photo: Jonathan Hill Photography

Roasted Corn Salad

Ingredients:

• 4 ears of corn roasted on the grill until slightly browned, & cut off the cob
• 1 medium sized jicama, diced into small cubes
• 1- 15oz can of black beans, drained and rinsed
• 1 jalapeno pepper, diced
• 1/3 cup chopped, fresh cilantro
• 1/3 cup chopped, fresh parsley
• 1/4 cup olive oil
• 3 T fresh lime juice
• 2 T fresh orange juice
• 1/4 t cumin
• salt and pepper to taste

In a medium bowl combine the roasted corn, jicama, black beans, jalapeno, cilantro and parsley.  In a separate bowl combine the lime and orange juices and the cumin then gently whisk in the olive oil.  Pour dressing over salad and toss lightly. Serve at room temp or chill for up to 4 hours (allowing to stand at room temp and hour before serving).

Enjoy, I hope you like it!