Summer grilling and patio parties are in full swing. And, I love hosting get-togethers with family and friends. To keep the festivities fun and easy for the hostess, I make up a couple of signature cocktails beforehand to have ready along with appetizers for guests while I finish up in the kitchen. One of my favorite things, as an amateur mixologist, is coming up with cocktails from what I have in the pantry. See the recipes below for some cocktail ideas for summer 2015, and tasty bruschetta and veggie starters. Happy partying!
Sandy Beach Cocktail
SANDY BEACH COCKTAIL
Makes 1 serving
1 oz Sour Cherry liqueur
1 oz dry Vermouth
juice of 1-2 clementines (about 1/4 cup)
splash Maraschino cherry juice
1 Maraschino cherry for garnish
1. In a cocktail shaker add cherry liqueur, vermouth, clementine juice and splash of Maraschino cherry juice. Fill with ice and shake.
2. Strain into a martini glass. Garnish with a Maraschino cherry. It will float to the bottom of the glass for a nice surprise!
Limon Breeze Cocktail
LIMON BREEZE COCKTAIL
Makes 1 serving
2 oz Limoncello
1/2 oz Grand Marnier
1/2 oz cranberry juice
juice of 1/4 lemon
lemon slice for garnish
1. In a cocktail shaker add Limoncello, Grand Marnier, cranberry and lemon juice. Fill with ice and shake.
2. Strain into a champagne flute, garnish with 1/2 lemon slice on rim.
Roasted Red Pepper Spread
ROASTED RED PEPPER SPREAD
Makes about 1/4 cup
5 mini peppers, some of each color, cut in half and seeded
1/2 small onion, cut in 8 wedges
4 small roma tomatoes, quartered
1/2 garlic clove, cut off top
olive oil, for drizzling
salt and pepper
2 Tbsp chopped banana pepper rings, plus 4 more for topping
2 Tbsp chopped fresh basil
about 6 drops hot pepper sauce
2 Tbsp olive oil
3 Tbsp mayo
1/4 cup grated mozzarella, plus a little more for topping
1. Preheat oven to 400. Prepare a baking sheet lined with parchment paper. Arrange pepper halves, onion wedges and quartered tomatoes on sheet. Place garlic clove in a small sheet of aluminum foil. Drizzle all veg with olive oil and sprinkle with salt and pepper. Wrap up garlic clove and twist foil, place on baking sheet with other veg. Bake 20-25 minutes until edges are a bit blackened.
2. Meanwhile, chop banana peppers, basil, and grate mozzarella. Cool roasted veg on baking tray a few minutes, then place in mini food processor and add banana peppers, basil, hot sauce and 2 Tbsp olive oil. Buzz until very well diced with a chunky-smooth texture. Add mayo and grated mozzarella and buzz just until mixed.
3. Top bruschetta slices with a heaping tablespoon of mixture and place on baking sheet. Top with a little grated mozzarella and broil until bubbly, about 3 minutes. Top each with a banana pepper ring, halved. Serve while still warm.
Italian Salsa Bruschetta
ITALIAN SALSA BRUSCHETTA
Makes 8 bruschettas
2 red mini bell peppers, finely diced
2 Tbsp red onion, finely diced
2 tsp fresh basil, diced
salt and pepper
1 Tbsp olive oil
2 squeezes fresh lemon juice
2 oz neufchatel cheese
1/4 cup grated Parmesan
mini roma tomatoes, quartered, for garnish
julienned fresh basil, for garnish
1. Combine peppers, onion, basil, salt, pepper and olive oil in a small bowl and mix well. Add lemon juice, neufchatel and Parmesan and mix together well.
2. Top bruschetta pieces with about 1 Tbsp of mixture and top with a quartered tomato and julienned basil. Serve at room temperature.
Note: I used mini San Marzano tomatoes and roasted them for looks, but you can use fresh cherry tomatoes, halved or quartered depending on their size.
Roasted Broccoli Appetizer
ROASTED BROCCOLI APPETIZER
Serves 4
1 head fresh broccoli, broken into med-to-large florets
olive oil, for drizzling (I used a rosemary infused olive oil)
salt and pepper
fresh lemon juice
about 1 Tbsp low-sodium soy sauce
1 tsp sesame seeds
1. Preheat oven to 400. Prepare a baking sheet by lining with parchment paper.
2. Place broccoli florets on baking sheet, and drizzle with olive oil. Sprinkle with a little salt and freshly ground black pepper. Roast for 20 minutes, or until edges of florets become slightly blackened.
3. Remove baking sheet from oven and sprinkle florets with lemon juice, soy sauce and sesame seeds. Serve warm.
Note: I know what you’re thinking, how can broccoli possible be sexy enough to serve your special guests? Just wait until you taste this simple appetizer—it’s irresistible, and healthy, too!