Cool Poolside Cocktail Recipes

Sangria

Serves 6 to 8

1 bottle Cetamura Chianti
2 cups club soda
½ Granny Smith apple, cored and cut into wedges
½ pink grapefruit, cut into eighths
½ orange cut into eighths
¼ fresh pineapple, peeled and cut into eighths
1 lime, cut into eighths

Combine wine, soda water and fruit in a large glass pitcher. Refrigerating sangria a minimum of 1 hour will allow the wine and fruit to fuse together. Serve!

Piña Colada

Yield: 1 blended pitcher

½ ripe pineapple, peeled and diced into 1-inch cubes
½ cup cream of coconut
1 teaspoon vanilla extract
Ice to fill blender
1 cup rum
A wedge of fresh pineapple and paper umbrellas to garnish

Combine ingredients in blender. Blend!

Rinse blender. Repeat. Rinse blender. Repeat. Rinse blender. Repeat.

Mojito

Yield: 4 cocktails

1 tablespoon plus 1 teaspoon superfine sugar
¾ cup light rum
16 to 20 mint leaves
Crushed ice
Club soda to taste
A sprig of mint and a slice of fresh lime to garnish

Place sugar and mint leaves in a cocktail shaker and muddle together to crush mint leaves. Add rum and shake. Fill a tall chimney glass or martini glass with crushed ice. Pour cocktail evenly between glasses; top each with club soda. Garnish with mint sprig and lime slice and serve.

Still need to cool down? Repeat this process until desired internal temperature has been obtained.

Pairing suggestion: a cool, blue swimming pool.

Mojito, a variation of the mojar, means “to wet” in Spanish – an appropriate description for this refreshing cocktail.

Margarita — Nugget Markets ’Ritas

Serves 4

4 ounces Tezón Tequila Reposado
4 ounces Nugget Markets’ Fresh Margarita Mix
2 ounces Cointreau
2 ounces agave nectar
Crushed ice to top of blender
Margarita salt

Place tequila, Nugget Markets’ Margarita Mix, agave nectar and Cointreau in a blender. Fill almost full with crushed ice; blend until very slushy.

Wet the rims of four margarita glasses with water and swirl in a small dish of salt. Divide margarita evenly between glasses. Enjoy!