Seasonal Sipping Cocktail Recipes

Jul 7th, 2016 | By | Category: beverages, blog, summer, winter
Cool, refreshing cocktail outfitted with mint.

Cool, refreshing cocktail outfitted with mint.

Fresh fruit juices on their own are tasty, but in the hands of The Tipsy Texan, David Alan, they are sublime, and often fortified with alcohol — but sometimes not.

Grapefruit Mocktail

There are any number of reasons why people choose not to imbibe–health, religious, legal–but just because someone abstains does not mean he or she shouldn’t be part of the party. I recommend always having at least one nonalcoholic option available when entertaining. Here is something you can do with some of those giant ruby red grapefruits from the Valley.


  • 3 oz fresh grilled grapefruit juice (cut grapefruits in half along the equator, brush with sugar or honey syrup, and place face-down on a hot grill. Cook until surface begins to caramelize)
  • 1 oz simple syrup (to taste)
  • 1 oz fresh squeezed lemon juice


Combine ingredients in a shaker tin and shake with ice to chill and dilute. Adjust sweetness or tartness to taste, strain onto fresh ice. Top with a spritz of club soda.

If grapefruit isn’t your cup of tea, how about watermelon?

Watermelon Mojito

Like most classic Sour-formula cocktails, the Mojito is an easy target for market-fresh improvisation. Any number or combination of fresh fruits can be muddled with the mint and other herbs to create an easy seasonal twist. My favorite such variation is made with watermelon, which to me is synonymous with summer and always in the refrigerator during its long season.


  • 4 large sprigs fresh mint
  • About ½ cup cubed and seeded watermelon
  • ½ to ¾ ounce Simple Syrup (equal parts water and granulated sugar, cooked into a syrup)
  • 1½ ounces white rum (may omit if you prefer a nonalcoholic beverage)
  • ¾ ounce freshly squeezed lime juice
  • 1 to 1½ ounces carbonated water
  • Lime wedge, for garnish


Gently muddle (crush in the mixing glass with a muddler, or handle of a wooden spoon) three of the mint sprigs and the watermelon with the simple syrup in the bottom of a mixing glass. Add the rum and lime juice and shake vigorously with ice to chill. You may need to adjust the amount of syrup depending on how sweet your watermelon is. Strain into an ice-filled Collins glass. Top with the carbonated water. Garnish with the remaining mint sprig and the lime wedge and serve with a straw.

While a bottle of carbonated water from the grocery store will get the job done, I prefer charged water from a soda siphon. Bottled bubble water—especially in plastic bottles—tends to go flat quickly, whereas a siphon of charged water will stay perky in the fridge for a long time. More important, the water coming out of a siphon does so with force and invigorates the drink from the bottom up, as opposed to just sitting on the top of the glass. The standard soda siphon is reasonably inexpensive, and is definitely cost-effective in the long run. Simply fill the siphon with filtered water, charge with a CO2 cartridge, and refrigerate carbonated Water.

From Tipsy Texan: Spirits and Cocktails from the Lone Star State by David Alan/Andrews McMeel Publishing, LLC

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