Sizzlin’ Summer Cocktails

We can’t believe that summer is flying this year but, what we can believe is that bars and restaurants all over the country are putting together some incredible cocktails for their guests to enjoy. Here are a few that we have gathered from around the country!

Strawberry Aperol Spritz

Created By: Bar Manager Kim Taylor

3 oz Prosecco
1.75 oz Strawberry–infused Aperol
.25 oz Orange Gin
1 oz Soda

Soak 1 pint of fresh, sliced strawberries into 1 liter of Aperol for 24 hours. Strain strawberries
out and refrigerate the remaining Aperol (the Infusion will keep for 6 months). Combine Aperol
mixture and Gin, and top with Prosecco and Soda. Enjoy!

Cucumber Martini
Featured at Quintessence Hotel, Relais & Châteaux

The hotel’s award-winning Julian’s restaurant serves this delicious drink, made with cucumber juice, St-Germain, and Tanqueray.

Mrs. Maggy
Featured at Hotel Thompson Zihuatanejo

Mrs Maggy is a traditional margarita enhanced by baby cactus puree and mint leaves – creating an herbal and earthy flavor palate that is seriously refreshing. Located on the fringe of the charming and relaxing fishing village of Zihuatanejo, along the crystal clear waters of Mexico’s Pacific Coast, the sophisticated beachfront boutique is the perfect laid back summer vacation destination.

Recently, Prairie Organic Spirits asked three of their mixologist friends in the Twin Cities to help us craft the Sips of Summer: One-of-a-kind sustainable cocktail recipes that will taste great and impress your friends!

Sarah Ashenbrener, Bar Manager at Gus Gus (St. Paul, MN)

Summer Awakening

2 oz Prairie Organic Cucumber Flavored Vodka

3/4 oz Fresh Lime Juice

3/4 oz Snap Pea Syrup (see below)

Instructions:

Add all ingredients into shaker tin, shake with ice for 10-15 seconds, and strain into chilled coupe glass.

Snap Pea Syrup Ingredients:

1 cup water

1 cup sugar

1 cup snap peas, washed and roughly chopped into 1/2 inch pieces

Instructions:

Combine all ingredients in a saucepan over medium heat. Bring to a boil, then take off heat and let sit for 30 minutes. Strain out all solids and refrigerate.

Grant Lavrenz, Assistant General Manager and Bar Manager at Khâluna (Minneapolis, MN)

Floral French 75

. PrairieOrganic FloralFrench75 scaled | Bartender.com

2 oz Prairie Organic Gin

1/2 oz Fresh Lemon Juice

1/2 oz Dried Flower Simple Syrup (see below)

3 oz Champagne

Instructions:

Shake or stir ingredients for 15 seconds. Strain ingredients into wine or flute glass. Top off with your favorite champagne. Garnish with a lemon coin. Using a paring knife, cut a penny-shaped slice of outer peel.

Dried Flower Simple Syrup:

1 cup water

1 cup sugar

Dried flowers

Instructions:

Pour ingredients into a small pot and bring to a boil. Slowly stir sugar until it dissolves. Let cool for 15 minutes. Crush, mix, or blend together. Add flowers to the simple syrup after water comes to a boil. Let the flower mixture steep for 15 minutes. Strain using a coffee filter. Syrup is ready to use.