How do you make a Fourth of July BBQ fierce? With killer cocktails that get the party started in style!
Sweet Tea with Vodka and Lemonade
- 2 large tea bags for iced tea
- 1/2 cup boiling water
- 8 fresh mint sprigs
- 4 cups lemonade made from frozen concentrate
- 1/2 cup vodka
- Ice cubes
- 8 lemon slices
Place tea bags in medium bowl. Add 1/2 cup boiling water. Let steep 4 minutes. Discard tea bags. Place mint sprigs in large pitcher; mash with muddler or handle of wooden spoon until slightly bruised. Pour in tea, lemonade, and vodka. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Fill 8 highball glasses with ice. Divide sweet tea among glasses. Garnish with lemon slices.
Jaleo Sangria
3 ltr red wine
8 oz orange juice
10 oz 7-Up
3 oz Rose’s Lime Juice
8 oz sugar
3 oz vodka
3 oz brandy
1 cinnamon stick
Diced pears and granny smith apples
Mix all items together except fruit. The sangria can be stored up to two weeks in a cooler. Add fruit approximately one hour prior to service.
Hungry Girl’s Watermelon Frojitos
3/4 cup watermelon chunks, seedless or seeds removed1 shot (1.5 oz.) rum
1 lime, cut into wedges
3 – 4 mint leaves
2 no-calorie sweetener packets (like Splenda or Truvia)
1 cup crushed ice or 5 – 7 ice cubes
Place the mint leave, half the lime wedges, and the sweetener in a tall glass. Squeeze the juice from the remaining lime wedges into the glass and discard those wedges. Crush and muddle the mixture until the juice has been released from the lime wedges, the mint leaves are thoroughly bruised, and the sweetener has dissolved. Set aside.
Place the watermelon, rum and ice in a blender and blend until smooth. Pour into the glass with the lime-mint mixture and stir well.
MAKES 1 SERVING.
