LUX Celebrate Summer: Sizzlin' Cocktails
Sometimes getting together with a friend or two for an afternoon of relaxation with an eccentric cocktail in hand is just what you need. Get out of the box when it comes to your cosmic cocktail of choice on your next hang!
Shark Bite - Refreshing, cool and dangerously GOOD!
In a cocktail shaker with ice, pour in 1.5 oz of coconut rum, 3 oz. of pineapple juice, and a splash of blue curaçao. Shake for 15-20 seconds until well chilled. Fill a glass (or jar) with ice, then pour over the cocktail. Give it a squeeze of lime – and you’re good to go.
Hippie Juice - Peace out on this infectious drink and sway with the palms!
1 cup watermelon vodka
1/3 cup triple sec
1/3 cup coconut Malibu rum
4 scoop(s) pink lemonade mix
Just mix it up in a mason jar and enjoy!
Grilled Pineapple Jalapeno Margarita - Spicy and savory! Grilling fruit heightens its sweetness and gives it a unique, caramelized flavor with a bit of a smoky flare.
For the Jalapeno Infused Tequila
1 cup silver tequila
1 jalapeno, sliced into rings
For the Cocktail
1½ oz. jalapeno infused tequila
½ oz. triple sec
2 1-inch thick slice of grilled pineapple, chilled
3 tbsp fresh lime juice (juice of 1 lime)
2 tbsp agave, to taste
¾ cup water
1 teaspoon vanilla extract
Grilled pineapple and lime wedges for garnish
Citrus salt or kosher salt, for rimming your glass
Jalapeno Infused Tequila
Add the tequila and jalapeno to a clean, lidded container. Shake to combine and allow the flavors to meld for 12-24 hours, depending on how spicy you'd like it. Once the flavor has developed to your liking, strain the jalapenos and discard. The tequila will keep for up to 1 year. I like to store mine in the freezer.
Cut your pineapple into 1 inch thick rings, discarding the rind and removing the core.
Preheat your grill to medium-high and oil it lightly. Grill your pineapple for 4-5 minutes on each side, until you get nice grill marks and it begins to soften slightly.
Place the grilled pieces in a bowl and allow to cool completely in the refrigerator.
Add the jalapeno infused tequila, triple sec, 2 slices of the grilled and chilled pineapple (and any juices that have accumulated in the bowl), lime juice, agave, vanilla extract and water to the blender. Blend until smooth, then strain through a fine mesh sieve to remove the pulp from the pineapple.
To salt the rim, run a lime slice or pineapple wedge around the lip of your glass and dip into salt to cover.
Add crushed ice to your glass, pour in your margarita mixture, and garnish with extra grilled pineapple or lime wedges.
The Flower Child - Tropical, herbal, sweet and satisfying!
1 1/2 cups fresh squeezed lemon juice, from about 9 lemons
1 3/4 cups sugar
8 cups coconut water
4 cups water
1/2 recipe Lavender Simple Syrup (Recipe Below)
Lavender Simple Syrup
2 cups sugar
1 1/2 cups water
3 tablespoons dried lavender
A few drops of violet food coloring
Combine the sugar, water and lavender in a medium, heavy bottomed saucepan.
Bring to a boil on high heat, and boil for 1 minute. Remove from the heat, cover, and let the lavender steep in the syrup for 20 minutes. Strain through a fine mesh sieve to remove the lavender, add the food coloring. Set syrup aside to cool. Once cooled, place in an airtight container and refrigerate for up to 1 week.
Place lemon juice, sugar, coconut water, and water into a pitcher and shake or stir vigorously until all the sugar is dissolved. I prefer to shake because it aerates the lemonade and makes a nice head on top.
Pour ½ of the lavender syrup into the pitcher and stir. You can add more or less lavender syrup to your personal taste. Garnish with toasted coconut or fresh lavender!