Cruisin Cooler Recipes

Steps:

• Muddle the strawberries with the lemon slices, mint, and agave syrup in a large pitcher. Add the tequila and stir well. Pour over rocks glasses filled with crushed ice. Top each glass with club soda and garnish with mint leaves before serving.

Steps:

• Combine the melon, cucumber, sugar, lemon juice and 1 cup water in a blender and puree until smooth. Strain through a fine-mesh sieve into a pitcher, using a ladle to push the mixture through.
• Add the vodka and liqueur to the pitcher and stir to combine. Refrigerate until cold, at least 30 minutes or up to 4 hours. Divide among ice-filled glasses; garnish with cucumber spears.

Steps:

• Place the seasoning mix on a small plate. Rub the rims of 4 rocks glasses or mason jars with one of the lemon slices, then dip into the seasoning mix. Fill the glasses with ice.
• Fill a pitcher halfway with ice cubes. Add the lemon juice, Meyer Lemon Simple Syrup and bourbon. Stir until thoroughly chilled.
• Pour the cocktail into the glasses and top each with a splash of tonic. Garnish each with a mint sprig and some lemon wheels. Serve immediately.
• Place the lemon zest in a heatproof bowl. Combine the sugar and salt with 2 cups water in a saucepan and bring to a boil, stirring to dissolve the sugar. Pour the boiling mixture over the lemon peels and let steep 20 to 30 minutes. Strain through a fine-mesh strainer and cool. Store in an airtight container in the refrigerator for up to 2 weeks.

Steps:

• Fill a highball glass with ice cubes. Pour amaretto and blue Curacao over ice cubes. Top with chilled white cranberry juice and stir. Serve garnished with mint.

Steps:

• Place crushed candy cane bits into pint glass. Muddle the candy cane slightly, breaking up the bigger pieces. Do not over-muddle into a powder. Add vodka, brandy and half-and-half and stir. Pour into a shaker with ice. Shake lightly to chill and strain into old-fashioned glass full of ice. Add a peppermint stick and stir. Garnish with a mint sprig.
• Thoroughly wash mint leaves and place in a decanter or jar. Empty vodka into container and muddle slightly to release the essential oils. Store in a cool, dark place for at least 3 days - longer if you want a stronger taste.

Steps:

• Add the wine, orange juice, sugar, fruit and plenty of ice to a clean cooler. Let sit for at least 1 hour. Serve the sangria right out of the spout.

Steps:

• Combine orange juice, lemonade concentrate, limeade concentrate, vodka, and water in a large bowl; stir until blended. Serve over crushed ice.n