I love, love, love creating summer cocktails—and creating one for guests who do not drink alcohol is extra fun. It is so nice to greet guests with a signature drink when they arrive for a summer party as it adds a special celebratory flair to any event! One of the first steps is preparing simple syrup. Once you have that down, there are endless variations on flavorings and ingredient combinations.
BASIC SIMPLE SYRUP INGREDIENTS:
1 cup granulated sugar
1 cup water
METHOD:
Combine ingredients in a small saucepan. Heat to just below boiling to allow sugar to dissolve. Remove from heat and cool to room temperature before using. Refrigerate any leftover syrup.
VARIATIONS:
Jalapeno Ginger—To the basic ingredients add 1 halved jalapeno pepper and 1-inch length of chopped ginger. Follow basic instructions, but strain before using and storing.
Vanilla—To the basic ingredients add 1 split vanilla bean. Follow basic instructions. It is not necessary to remove vanilla bean before using or storing.
Citrus—To the basic ingredients add thick strips of orange, lemon or lime zest. Avoid using the white pith or your syrup will be bitter. It is not necessary to remove zest before storing.
THE COYOTE HOWL
INGREDIENTS:
½ cup lime simple syrup
1 cup freshly squeezed lime juice
2 cucumbers, peeled and cut into 1-inch slices
24 ouncesSprite or 7-Up (diet or regular)
Cucumber and lime slices for garnish
METHOD:
Chill serving glasses. Place cucumber slices in a blender with ¼ cup water and puree on high speed until smooth and liquefied. Strain through a fine mesh sieve into a pitcher, pressing hard to extract the juice. Discard the solids. Add remaining ingredients and stir to combine. Pour sipper into ice-filled glasses and garnish with cucumber and lime slices.
*12 ounces of vodka may be added, if desired
Serves 6
SPICY GRAPEFRUIT CILANTRO SPARKLING COOLER
4 ounces grapefruit juice
Juice of ½ lime
2 cilantro sprigs
4 ounces jalapeno ginger simple syrup
4 ounces club soda or sparkling water
METHOD:
Chill serving glasses. Fill cocktail shaker halfway with ice. Place grapefruit juice, lime juice, cilantro sprigs and simple syrup in shaker. Pour ingredients over ice to start the chilling process. Place top on shaker and shake vigorously. Place several ice cubes into serving glasses and strain chilled liquid into glasses. Top with club soda or sparkling water. Garnish with lime and cilantro. Enjoy!
*5 ounces of vodka may be added, if desired
Serves 2
VANILLA PEACH MOCKTAIL
INGREDIENTS:
2 cups peach nectar
½ cup vanilla simple syrup
Juice of ½ lemon
2 ounces of grenadine
METHOD:
Chill serving glasses. Fill a cocktail shaker halfway with ice. Place peach nectar and vanilla syrup in a cocktail shaker. Add lemon juice. Place top on shaker and shake vigorously. Place several ice cubes into serving glasses and strain chilled liquid into glasses. Top with club soda or sparkling water. Using an inverted teaspoon, slowly pour grenadine over the cocktail. Garnish with peach slices and serve.
Alternatively, to serve a crowd, the base may be prepared in a pitcher and mocktails mixed to order, adding grenadine and soda to each glass before serving.
*8 ounces of vodka and 2 ounces of cherry brandy may be added, if desired
Serves 4
Victoria Topham is a professional chef and owner of Petite Feast, a private chef service specializing in small private events and parties. She offers cooking classes, in-home meal planning and preparation, and customized vegetarian, gluten-free or low-carb meals. In Salt Lake City, she ran a successful restaurant and catering business for almost 18 years, finally selling it in 2013. Vic’s talents helped boost Salt Lake’s culinary profile, garnering her a nomination for Food and Wine’s 10 Best New Chef’s awards in 1999 and recognition from Gourmet Magazine as one of the country’s ten healthiest restaurants. Today, Victoria is happy to be offering her unique services and professional skills with Petite Feast! in southern Utah. petitefeastutah.com
In addition, Victoria is founder and organizer of Coyote Tales, a community summertime storytelling event. coyotetalesstories.com
Included with these recipes is a pitcher style mocktail served at Coyote Tales Live Storytelling event at The Center for the Arts at Kayenta in June. This refreshing sipper is perfect for an evening of impressive true stories and our toasty summer temperatures. Giddy-up!
