Summer Drinks
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The hot, lazy, hazy, crazy days of summer create a terrific thirst.  Here are a few of my favorite summertime quaffers, some of which have delicious non-alcoholic variations, and all of which are perfect for parties.  All of the following recipes make one drink and are from the popular bestseller The Ultimate A-to-Z Bar Guide. 

= non-alcoholic versions    

Unless otherwise indicated, all recipes make 1 drink

PIÑA COLADA [PEEN-yah koh-LAH-dah]    The original Piña Colada (Spanish for "strained pineapple") hails from Puerto Rico, but whether it was created at the Caribe Hotel in the mid-1950s or at the La Barrachina Restaurant a decade later is still in question. One thing’s for sure—it became such a rage in the 1970s that a popular song of the times was nicknamed the "Piña Colada song."

4 oz. (1/2 cup) unsweetened pineapple juice
2 oz. (1/4 cup) light or gold rum
2 oz. (1/4 cup) cream of coconut
1/2 cup crushed ice
pineapple spear
    Combine all ingredients except pineapple spear in a blender. Cover and process at medium speed until smooth, about 15 seconds. Pour into chilled Collins (or other tall) glass; garnish with pineapple spear.

VARIATIONS:
•CHI CHI: Substitute vodka for the rum.
•NUTTY COLADA: Substitute amaretto for the rum.
SNEAKY COLADA: Omit rum; add 1/4 cup pineapple juice, 1 Tbsp. cream of coconut and 1/4 cup crushed ice.

©The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst

MARGARITA
1 1/2 oz. (3 Tbsp.) tequila
3/4 oz. (1 1/2 Tbsp.) fresh lime juice
1/2 oz. (1 Tbsp.) Cointreau or Triple Sec
lime wedge or slice
    Moisten chilled Margarita (or large wine) glass rim with a little lime juice, then dip rim into salt. Shake first 3 ingredients with cracked ice; strain into glass. Garnish with lime.

VARIATIONS:
•BLUE MARGARITA: Substitute blue curaçao for the Cointreau.
•FROZEN MARGARITA: Add 1 cup crushed ice. Combine all ingredients in a blender. Cover and process at medium speed until slushy, about 5 seconds. For a Frozen Fruit Margarita: Reduce crushed ice to 1/2 cup; add 1/2 cup frozen fruit (such as peach or mango slices or chopped strawberries).
•MELON MARGARITA: Substitute Midori or other melon-flavored liqueur for the Cointreau; garnish with a wedge of melon.
•PEACH OR STRAWBERRY MARGARITA: Substitute peach or strawberry liqueur for the Cointreau. Add 4 to 6 peach slices or large strawberries; process all ingredients in blender until smooth, about 15 seconds.
©The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst


LONG ISLAND ICE TEA    This potent combo is definitely not iced tea. It was invented in the late 1970s by Long Island bartender Robert C. "Rosebud" Butt.
1/2 oz. (1 Tbsp.) gin
1/2 oz. (1 Tbsp.) light rum
1/2 oz. (1 Tbsp.) tequila
1/2 oz. (1 Tbsp.) vodka
1/2 oz. (1 Tbsp.) Triple Sec
1 oz. (2 Tbsp.) fresh lemon juice
1 tsp. sugar
cold cola
lemon wedge
    Shake first 7 ingredients with ice; strain into chilled Collins (or other tall) glass filled with ice cubes. Top with cola, stirring gently; garnish with lemon wedge.
©The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst

SEX ON THE BEACH #1    Another drink with several different versions, including a shooter. But then, everyone wants to get into the act with this kind of name.
3 oz. (3/8 cup) cranberry juice
3 oz. (3/8 cup) fresh orange juice or unsweetened grapefruit juice
1 oz. (2 Tbsp.) vodka
1 oz. (2 Tbsp.) peach schnapps
maraschino cherry
    Pour all ingredients except cherry into chilled Collins (or other tall) glass over ice cubes; stir well. Garnish with cherry.

SAFE SEX ON THE BEACH: Omit vodka and schnapps; add 2 oz. (1/4 cup) peach nectar.

SEX ON THE BEACH #2
1 oz. (2 Tbsp.) vodka
1 oz. (2 Tbsp.) unsweetened pineapple juice
1/2 oz. (1 Tbsp.) Chambord
1/2 oz. (1 Tbsp.) melon liqueur
2 tsp. cranberry juice
    Shake first four ingredients with ice; strain into chilled old-fashioned glass, either straight up or over ice cubes . Float cranberry juice on top by slowly pouring it over the back (rounded) side of a spoon; don’t mix.

SEX ON THE BEACH SHOOTER
3/4 oz. (1 1/2 Tbsp.) vodka
3/4 oz. (1 1/2 Tbsp.) peach schnapps
1/2 oz. (1 Tbsp.) fresh orange juice
Shake ingredients with ice; strain into chilled shot glass.
©The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst

BLUE HAWAIIAN
1 oz. (2 Tbsp.) light rum
1 oz. (2 Tbsp.) blue curaçao
1 oz. (2 Tbsp.) cream of coconut
2 oz. (1/4 cup) unsweetened pineapple juice
1 cup crushed ice
pineapple slice
maraschino cherry
    Combine all liquid ingredients with ice in a blender. Cover and process at medium speed for 15 seconds. Pour into chilled Collins (or other tall) glass; garnish with pineapple and cherry.
©The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst

FROSTY MELON FRAPPÉ   A refreshing beginning for breakfast or brunch, or a delicious mid-day pick-me-up. Be sure the melon you choose is ripe because the flavor of the frappé will be only as good as that of the melon. For an extra-frosty presentation, put two wine glasses in the freezer an hour before making the frappé.

Makes 2 Servings
2/3 cup plain, lowfat yogurt
2 rounded cups cold cantaloupe, watermelon or honeydew melon chunks (about 1 medium melon)
2 tablespoons granulated sugar
3/4 teaspoon pure vanilla extract
4 ice cubes
2 mint sprigs for garnish, if desired
    In a blender, combine all ingredients; process until smooth. Pour into frosted glasses; garnish with mint sprigs, if desired. Serve immediately.
© Sharon Tyler Herbst

DAIQUIRI [DAK-uh-ree]   Legend tells us that American mining engineer Jennings Cox invented the Daiquiri for visitors in 1896, naming it in honor of the nearby village of Daiquiri in eastern Cuba. That simple inspiration has become one of America’s most popular drinks, with infinite renditions, as the following variations make obvious. If desired, the rim of the glass can be moistened with lime juice and sugar-frosted.
Classic Daiquiri
1 1/2 oz. (3 Tbsp.) light rum
3/4 oz. (1 1/2 Tbsp.) fresh lime juice
1 tsp. powdered sugar
lime slice
    Shake liquid ingredients with ice. Strain into chilled cocktail glass; garnish with lime slice.

VARIATIONS:
•BANANA DAIQUIRI: Increase lime juice to 3 Tbsp. and add 1/2 oz. (1 Tbsp.) Triple Sec (or banana-flavored liqueur), 1 small ripe banana and 1 cup crushed ice. Combine ingredients in a blender. Cover and process at medium speed until smooth, about 15 seconds. Pour into chilled large wineglass; garnish with lime and serve with straws.
•FROZEN DAIQUIRI: Add 1/2 oz. (1 Tbsp.) Triple Sec and 1 cup crushed ice. Combine all ingredients in a blender. Cover and process at medium speed until smooth, about 15 seconds. Pour into chilled glass; garnish with lime.
•FROZEN FRUIT DAIQUIRI: Prepare as for frozen daiquiri, adding 1/2 cup chopped fruit (such as melon, peaches or strawberries). If desired, substitute 1 tablespoon flavored brandy or liqueur (such as peach brandy for peach daiquiris) for the Triple Sec.
•PASSION DAIQUIRI: Add 1/2 oz. (1 Tbsp.) passion fruit juice; garnish with lime.
©The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst

DREAMSICLE   One of Sharon’s favorite childhood memories is of the summertime "ice cream truck" that ambled down her street with a payload of frozen goodies, including her favorite, the Dreamsicle—a heavenly alliance of vanilla and orange. Here’s that memory translated to a "grown-up" drink, along with a non-alcoholic version for those so inclined.
2 oz. (1/4 cup) frozen orange juice concentrate (don’t thaw)
1 1/2 oz. (3 Tbsp.) gin
1 oz. (2 Tbsp.) Mandarine Napoléon
1 large scoop (about 1/2 cup) vanilla ice cream
1/2 tsp. vanilla extract
1/2 cup crushed ice
orange slice
    Combine all ingredients except orange slice in a blender. Cover and process at medium speed until smooth, about 15 seconds. Pour into chilled Collins (or other tall) glass; garnish with orange slice.
VARIATION:  
CREAMSICLE: Omit liquors; increase orange juice concentrate to 1/2 cup and use 2 scoops ice cream.

©The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst