When it comes to summer cocktails, seasonal and fruit-forward drinks are the move. Ask Julianna McIntosh , San Diego-based cocktail influencer and author of the forthcoming cocktail recipe book, “Pretty Simple Cocktails” (Clarkson Potter, $25). Here are three of her summer-inspired recipes, a trio that’s sure to help you stay cool and relaxed as you ride out the heat.
Get out the blender for this slushy drink that’s all about carefree vacation vibes, McIntosh writes. She blends in frozen mango chunks and orange segments rather than ice to keep the drink from becoming diluted. Note: Either use a large blender when mixing carbonated ingredients or add them at the end to prevent frothy overflow.
Makes 2 spritzes 6 ounces prosecco (try La Marca prosecco) 5 ounces Aperol or Aperitivo Cappelletti 5 frozen orange segments (see tip below) 1 cup frozen mango chunks 1/2 cup crushed ice 4 ounces club soda Fresh orange wheels, for garnish Mint leaves, for garnish In a blender, combine the prosecco, Aperol, frozen orange segments, frozen mango chunks, and ice and blend, slowly growing to a medium- high speed until smooth. Divide between two stemless wine glasses (standard white wine glasses or rocks glasses also work) and stir in the club soda. Garnish each with a fresh orange wheel and fresh mint leaves and serve with a straw.
Tip: To freeze the orange, peel the orange and separate it into segments. Arrange the orange segments flat on a tray or plate, not touching one another, an.
