July 25, 2005


Here are 5 drinks that Cargo Magazine recommends for the summer.Each one a fruity delight(like NSYNC..just kidding,they were much fruitier than these drinks.)Ok,so you won't win macho man of the year holding these drinks but you will surely get the attention of a gal like myself when you whip up a batch or order us one of these summertime must-haves.
melon ball
Makes 8 drinks
This fruity , almost shooter-like cocktail is heavy on the orange and lemon. It's ideal for sipping in the sun, as folks on the Left Coast discovered in the late '70s. (It's cute and vintage...can't go wrong with that)
Ingredients: 16 oz. Midori Melon liqueur 16 oz. vodka 40 oz. orange juice 16 melon chunks
Barware: 8 cooler glasses
Place the Midori, vodka, and orange juice in a large pitcher or punch bowl filled with ice. Stir vigorously until the outside of the container is frosty and beaded with condensation. Strain the mixture into chilled glasses brimming with ice. Spear two melon chunks for garnish.
Peaches and Cream
peaches and cream
Makes 8 drinks
There's nothin' like a Georgia peach, and there's no better way to put one to use than in this decadently sweet drink—sipping one is like sucking on a peach-flavored Creamsicle.
Ingredients: 8 oz. peach brandy 8 oz. peach schnapps 16 oz. milk or cream Cinnamon 8 peach slices
Barware: 8 hurricane glasses
Make this in batches. Place 2 cups of crushed ice in a blender. Then add 2 oz. each of the brandy and the schnapps, and 4 oz. of the milk or cream, and blend until smooth. Pour into hurricane glasses, sprinkle with cinnamon, and garnish with a peach slice.
Pina Colada
Pina Colada
Makes 8 frozen cocktails
Take a trip to the islands with a frozen favorite from Puerto Rico.A real homemade colada—as opposed to the crappy ones often served by resort bars—has the delicious taste and milky texture of coconut, with sweet highlights of its spiky namesake fruit.
Ingredients: 32 oz. pineapple juice 24 oz. Coco Lopez cream of coconut 12 oz. light rum 8 oz. Myers's rum 8 pineapple wedges
Barware: 8 hurricane or other large specialty glasses
Save time by combining all ingredients (except the ice and fruit) up to eight hours in advance, then refrigerate until you're ready to blend. Use an ice crusher to pulverize 8 cups of ice, or place the ice in a plastic bag and smash it with the back of a spoon. Store the prepared ice in the freezer. If you have time, chill the glasses—it'll help keep the drink from melting too fast. When you're ready to blend, do it in batches, using 1 cup of crushed ice for every 9 ounces of mix per cocktail. Process in a blender on medium speed until smooth. Pour into glasses, garnish with pineapple wedges, and serve.
Planters Punch
planters punch
Makes 8 drinks.
This unique concoction packs a serious wallop without tasting the part—think fruity Long Island iced tea.
Ingredients: 8 oz. dark rum 8 oz. light rum 6 oz. triple sec 16 oz. orange juice 16 oz. pineapple juice 4 oz. lime juice 3 oz. grenadine 2 tsp. Angostura bitters 8 orange slices 8 cherries
Barware: 8 hurricane glasses
Load a large pitcher with ice and combine all ingredients except the fruit and nutmeg. Stir briskly until the pitcher is frosty and beaded with condensation. Fill the glasses with ice and add the cocktail, pouring it in through a strainer. Garnish with the orange, and cherry, then serve.
Tom Collins
Was this drink named after Joan Collins' gay half brother Tom Collins?
tom collins
Makes 8 drinks.
There are several theories on the origin of the Tom Collins. Some say it takes its name from Old Tom, the gin dating back to the 1700s that was originally used to make it. Others claim the drink was invented at the turn of the 19th century by an Irish immigrant in New York who dubbed the refresher after himself. Neither of those Toms is around today, but this sipper—which tastes like sparkly lemon soda—is alive and well among the New England yacht-club set.

Ingredients: 16 oz. gin 8 oz. lemon juice 6 oz. simple syrup (see below) or 2 tbsp. confectioners sugar 8 oz. club soda 8 orange slices 8 cherries
Barware: 8 collins glasses
To make the simple syrup, dissolve two parts sugar into one part water over low heat. Combine the syrup (or the confectioners sugar) with the remaining ingredients, save for the soda and fruit, in a jar or pitcher. Load a cocktail shaker with ice and add the gin, lemon juice, and syrup mixture. Shake vigorously until the container is thoroughly beaded with condensation and extremely cold to the touch. Add ice to the collins glasses and fill them two-thirds of the way with the cocktail. Top off with club soda, garnish with an orange slice and a cherry, and serve.

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