Red & blue or blue & blue? Try some of these colourful drinks to show your alliance at your Cup Match party!
Cocktails
Strawberry Margherita
3 ounces tequila
3 ounces Cointreau
2 ounces fresh lime juice
10 ounces frozen whole strawberries (fresh work too!)
1 tablespoon simple syrup, agave syrup, or maple syrup
1 cup ice
Cut a notch in a lime wedge, then run the lime around the rim of two glasses. Dip the edge of each rim into a plate of salt
Place all ingredients in a blender. Blend until fully combined: you can blend until it’s an icy texture, or keep blending for a minute or so until it’s more liquid.
Taste and add additional sweetener if desired.
Pour into two lowball glasses and serve.
Watermelon Vodka
2 cups fresh watermelon
3 ounces vodka about
1 tablespoon lime juice about 1/2 lime
1 tablespoon honey or agave
Add the cubed watermelon to a blender and blend until smooth.
Strain through a fine mesh strainer 2-3 times or until completely pulp free and smooth. Alternatively, strain through a nut milk bag.
Add the watermelon juice (you should be left with 1 cup) to a cocktail shaker with the vodka, lime juice and sweetener if using. Shake with ice.
Pour into two lowball glasses over ice and enjoy!
Try making it fizzy by topping with a splash of club soda.
Hibiscus G&T
3 ounces gin
8 ounces seltzer water
4 tablespoons wild hibiscus syrup
4 teaspoons fresh lemon juice
2 hibiscus flower
2 slice of lemon
Fill two 12 ounce glasses with ice
Add the gin, hibiscus syrup and lemon juice
Next, add the seltzer water
Stir thoroughly
Top with hibiscus flower and add a lemon slice to the glass as a garnish
Pineapple Coconut Punch
4 ounces light rum
4 ounces blue curaçao
2 ounces coconut rum
1/4 cup cream of coconut
1/4 cup pineapple juice
4 cups ice
Fresh pineapple slices, for garnish
Maraschino cherries, for garnish
In a blender, combine all ingredients with ice and blend until smooth.
Pour into 4 hurricane or highball glasses and garnish with pineapple slices and cherries.
Blue Julep
8 mint leaves (plus a few for garnishing)
2 1/2 ounces bourbon
3/4 ounces butterfly pea flower syrup
1/2 ounces lemon juice
Crushed ice
Prepare the Butterfly Pea Flower simple syrup. Click here for the recipe.
Gently muddle mint leaves in a julep cup or fluted glass.
Add crashed ice to fill 3/4 of the glass.
Add bourbon and the Buttefly Pea Flower syrup and stir to chill.
Add more crushed ice to fill the glass.
Pour lemon juice over the cocktail and watch the blue pea change colors! Make sure to stir it well.
Smack mint sprig to release oils and garnish the glass. To “smack” the sprigs, place the sprig in one hand and gently smack it with the other. This is when the fresh flavours are released!
Sparking Sake
1 ounce white rum
½ ounce lime juice
¼ ounce peach liqueur
¼ ounce blue curaçao
3-4 oz Sparkling Sake
Combine the first four ingredients in a cocktail shaker and fill it about 3/4 with ice.
Shake until chilled, then strain the liquid into a rocks glass filled with ice.
Top with chilled Sparkling Sake and garnish with a lime twist and a sprig of mint.
Mocktails
Raspberry Lime Fizz
8 raspberries
1 lime quartered
8 mint leaves
8 ounces sparkling water
1/2 teaspoon sugar or honey
Place raspberries, lime, mint and sweetener into a glass.
Muddle together for about 1 minute to release the juice from the lime and raspberries, and the flavour from the mint. (If you don’t have a muddler, the back of a wooden spoon or a soup spoon works well.)
Top with sparkling water and stir gently.
Add ice and garnish.
Dragonfruit Sour
2 cups cubed red dragon fruit, frozen
1/2 cup pomegranate juice, chilled
1/2 cup pineapple juice, chilled
1/2 cup sour mix, chilled.
Place the dragon fruit chunks, pomegranate juice, pineapple juice, and sour mix in a blender and blend until smooth.
Pour the dragon fruit mixture into glasses and garnish as desired.
Coconut Cooler
6 ounces coconut water
1 ounce freshly squeezed lime juice
½ ounce agave
1-3 drops blue food coloring
Ice
Lemon wheel for garnish
In a cocktail shaker, add ice, coconut water, lime juice, agave, and blue food colouring.
Shake to chill. Strain into highball glass over fresh ice.
Garnish with lemon wheel.
Blue Colada
½ ounces Blue Raspberry Syrup
2 ounces coconut milk
2 ounces coconut water
1 ounces pineapple juice
¼ ounces lime juice
Pinch of nutmeg
Garnish: pineapple slice, lime wheel, edible flower
