Friday Cocktail Recipes

Here's some more gorgeous cocktails to kick off the weekend after a long week. I know I'll be reaching for them.
Enjoy!
 

Rhubarb Raspberry Fizz

(For the DD or if you're just wanting a gorgeous refreshing drink for a weekend afternoon)
 

 
 

• 12 ounces rhubarb, chopped into 1 inch pieces
• 4 ounces raspberries
• 1 vanilla bean pod, seeds scraped 
• 2 cups water
• 8 tablespoons good honey (more or less to taste, see note)
• water, club soda, ginger ale, or any other bubbly drink you think would be a good fit

1. Place the rhubarb, raspberries, vanilla bean seeds and pod, and water in a sauce pan. Bring to a boil, and then let simmer for 30 minutes until rhubarb is tender.
2. Place the mixture in a strainer over a large bowl and press on the rhubarb and raspberries until all the juice is released (you should have about 2 cups). Discard the pulp.
3. Divide the warm mixture equally between 4 glasses and stir 2 tablespoons honey into each glass (more or less to taste), making sure honey is dissolved.
4.  Let cool, and then add equal amounts water, club soda, or ginger ale to each glass (about 1/2 cup per glass).
5. Top with ice, and serve.

The recipe comes from Sarah at Golubka

 

Rose Punch

Serves 9

 

 

• 4 peaches, sliced
• 1 bottle (750 ml) rose wine, chilled
• 2 cups sparkling lemonade, chilled
• 2 tablespoons black-raspberry liqueur (we used Chambord)
• 27 raspberries

 

1. Place half the peach slices in ice cube trays, one slice per compartment; add water, and freeze.
2. Mix wine, lemonade, and liqueur in punch bowl. Add peach slices and some of the peach ice cubes. To serve, place remaining peach ice cubes in cups, and ladle in the punch; garnish with raspberries.

 

This recipe came from Martha Stewart Weddings