Champagne Punch

Makes one tall pitcher

Ingredients:
1/2 cup Triple Sec
1/4 cup Creme De Cassis (black currant) liqueur
1 cup pineapple juice
2 cups ginger ale, chilled
1 bottle Champagne, chilled
Blackberries for garnish
Sprigs of thyme for garnish

Directions:
1. In a large pitcher, combine the triple sec, Creme de Cassis, and pineapple juice. Refrigerate the mixture for 1 hour or overnight to allow the flavors to blend and for all to chill well.
2. Before serving, add the ginger ale and Champagne.
3. Serve over ice and garnish with blackberries and thyme.

Green Goodness Juice

Looking for a refreshing way to incorporate more fruits and veggies into your day? This not too sweet, not too savory juice is a great way to bust the summer heat. The grapes and apple act as natural sweeteners in this delicious smoothie, while the fresh lemon offers a note of brightness. The mint introduces some additional personality for an overall healthy and satisfying drink. Drink it to start your day, or as an afternoon pick me up! Makes 4 8-oz juices.

Ingredients:
1 green apple, cored
1/2 English cucumber, peeled
1 cup green grapes
1 stalk celery
2 cups spinach leaves
1 lemon, juiced
8 mint leaves

Directions:
1. Combine all of the ingredients in a high-powered blender, and blend on high until all the fruits and vegetables are evenly combined and the juice is smooth. Enjoy immediately.

Wild Berry and Basil Lemonade

We can’t think of anything more thirst quenching than freshly-squeezed, sweet-tart lemonade. The addition of mixed berries and basil take this classic beverage into new territory as an ultra-refreshing, summer cooler. Makes 5.5 cups.

Ingredients:
1 cup freshly squeezed lemon juice, about
4-6 lemons
1/2 cup raspberries, plus more for garnishing
1/2 cup blackberries, plus more for garnishing
4 cups water
1 cup sugar Lemon slices, for garnishing
Fresh basil, for garnishing

Directions:
1. In a high-powered blender, combine the lemon juice, raspberries, and blackberries until all the ingredients are pureed. Strain the juices through through a fine sieve; discard the seeds.
2. In a pitcher, combine the lemon-berry juice with the water and sugar and stir with a wooden spoon until the sugar dissolves. Fill the pitcher with ice and serve immediately, or store in the refrigerator for up to 3 days. Serve with fresh basil, more berries, and lemon wedges.

Lemon, Ginger, and Mint Sweet Iced Tea

Nothing says summer like sweet iced tea. We’ve decided to spruce up this southern favorite by adding cool mint and spicy ginger to the lemony tea we love so much. Serve this one with grilled burgers, or complement any al fresco meal. Makes 5 cups.

Ingredients:
5 cups water, divided
8 black tea bags
2 lemons, sliced, plus additional slices for garnishing
1/2 cup sugar
1/2 cup fresh mint leaves, plus additional mint for garnishing
1 tablespoon sliced ginger

Directions:
1. Bring 4 cups of water to a boil. Combine the tea bags and lemon in a large pitcher and pour the hot water over top. Steep for 30 minutes, then remove the tea bags and lemon.
2. While the tea steeps, make a simple syrup by combining one cup water, sugar, mint leaves, and sliced ginger in a small saucepan. Bring the mixture to a boil, stirring until the sugar dissolves and simmer for one minute. Remove from the heat. Steep for 15-20 minutes and strain simple syrup through a fine mesh sieve.
3. Add the simple syrup to the tea, according to your sweetness preference, then refrigerate. Serve on ice with additional lemon wedges and fresh mint leaves.

Honey Vanilla Cold Brew

Sweet and bitter unite! Great flavors shine through in this unique cold brew. Spiked with the sweet addition of a vanilla honey simple syrup, this drink elevates classic cold brew coffee into a new stratosphere of smooth and refreshing. Makes 4 cups strong cold brew

Ingredients:
3 cups distilled water, plus
1 additional cup water
1/2 cup dark roast coffee beans, coarsely ground
1/3 cup honey
2 teaspoons vanilla
1/2 cup half-n-half
Fresh nutmeg, grated

Directions:
1. Place the coarse coffee grounds in the bottom of a French press and combine with 3 cups of filtered water. Stir the water and coffee grounds together to ensure they are incorporated. While the coffee steeps, combine the remaining 1 cup of water, honey, and vanilla in a small saucepan and bring the mixture to a boil until the honey dissolves. Remove from heat and refrigerate.
2. Steep the coffee overnight, around 12 hours. Slowly press the grounds to filter.
3. Evenly distribute the simple syrup into 4 glasses filled with ice. Pour the cold brew concentrate over the simple syrup and stir. Top with half-n-half and fresh nutmeg. Enjoy immediately.