Summer Fruit for Memorial Day

BOURBON PEACH SWEET TEA by Morgan

Ingredients:
1. 2 ounces bourbon
2. 2 ounces peach preserves
3. 1 ounce fresh lemon juice
4. Dash of Aperol
5. Sweet tea, to top
6. Sprig of thyme, to garnish
7. Lemon round, to garnish

Instructions
Mix the bourbon, peach preserves, Aperol, and lemon juice over ice and shake.
Top with a generous amount of sweet tea and garnish with fresh thyme and a lemon round.


PEACH GIN FIZZ by Jacquelyn

Ingredients:
For the Simple Syrup:
1. 2 white peaches, sliced
2. 1 cup water
3. 1 cup sugar
For the Cocktail:
1. 3 Tbsp. peach simple syrup
2. 1 oz. gin
3. A pinch of superfine sugar
4. Club soda
5. Peach slices & blueberries for garnish

Instructions
Place peaches, water and sugar in a pot over medium heat.
Bring to a boil and let cook for 5 minutes until peaches are macerated. Reduce
to low and let simmer until liquid is reduced by half (12 minutes or so).
Remove from heat and let cool. Once cool, strain through a
fine mesh sieve. (Note: reserve the peaches if you’d like. They’re like candy
at this point. I may or may not have put them on vanilla ice cream when they were
still warm. Good life decision.)
To Assemble:
Pour simple syrup into the bottom of a glass.
Add gin and superfine sugar and mix.
Top with club soda and garnish with a floating peach slice
and a few blueberries.


BOOZY DOLE WHIP by Makinze Gore

Ingredients:
1. 5 c. frozen pineapple
2. 3/4 c. coconut milk
3. 1/2 c. coconut rum
4. 1/4 c. sweetened condensed milk
5. Pineapple slices, for garnish
6. Maraschino cherries, for garnish

Instructions
Blend frozen pineapple, coconut milk, rum, and sweetened condensed milk in a blender.
Pour into a ziplock bag and snip off a corner with scissors. Pipe into glasses and garnish each with pineapple and a maraschino cherry.


RAINBOW SANGRIA by Lindsay Funston

Ingredients:
1. 1 1/2 bottles moscato, chilled
2. 1/2 c. triple sec
3. Juice of 3 limes
4. 1/4 c. granulated sugar
5. 3 c. blackberries
6. 3 c. blueberries
7. 6 kiwis, peeled and sliced
8. 2 c. diced pineapple
9. 2 c. diced mango
10. 2 c. halved strawberries

Instructions
In a large pitcher, stir together white wine, triple sec, lime juice, and sugar until combined.
In tall glasses, layer blackberries, blueberries, kiwis, pineapple, mango, and strawberries.
Pour wine mixture over fruit and serve.


MOSCATO MARGARITA by Lena Abraham

Ingredients:
1. 1/4 c. granulated sugar
2. Lime wedges
3. 1 c. chopped strawberries
4. 1 c. tequila
5. 1 c. moscato
6. 1 c. triple sec
7. 1/2 c. lime juice
8. 2 c. ice

Instructions
In a small dish, pour sugar. Rim glasses with lime wedge then dip in sugar.
Combine strawberries, tequila, moscato, triple sec, lime juice, and ice in blender. Blend until smooth, then divide mixture between 4 glasses, garnish with lime wedges and serve.