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Summer Is NOT Over. Take Advantage Of These 5 Summer Ingredients And Make A Boozy Cocktail.

Yes, September is coming, but that doesn't mean that there aren't ingredients available that define what summer is all about. After all, August is a prime month for some of your favorite summer ingredients.

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Blackberry (Shrub Punch)

Blackberries are an extremely versatile ingredient that can either be eaten on their own, or made into recipes like pies, scones, muffins, and even ice cream. Packing a punch of flavor and color, they taste and look way better when made into a cocktail.For the Shrub:1 cup blackberries1/2 cup honey3/4 cup cider vinegar1/2 cup waterFor the Cocktail:8 ounces bourbon 6 large sprigs mint4 cups ice2 cups seltzer, chilledFor the Shrub: In a glass or plastic container with a lid, combine berries and honey. Add vinegar and water and stir gently until honey is dissolved and berries have begun to release juices, being careful not to mash berries. Cover and refrigerate overnight or up to 1 week.For the Cocktail: Transfer half of shrub mixture (with berries) to a large pitcher. Reserve remaining shrub for later use. Add bourbon and mint to shrub. Lightly bruise mint with a wooden spoon.Add ice and seltzer to pitcher. Stir gently to combine and serve immediately.
Heather Meldrom / Via seriouseats.com

Blackberries are an extremely versatile ingredient that can either be eaten on their own, or made into recipes like pies, scones, muffins, and even ice cream. Packing a punch of flavor and color, they taste and look way better when made into a cocktail.

For the Shrub:

1 cup blackberries

1/2 cup honey

3/4 cup cider vinegar

1/2 cup water

For the Cocktail:

8 ounces bourbon

6 large sprigs mint

4 cups ice

2 cups seltzer, chilled

For the Shrub: In a glass or plastic container with a lid, combine berries and honey. Add vinegar and water and stir gently until honey is dissolved and berries have begun to release juices, being careful not to mash berries. Cover and refrigerate overnight or up to 1 week.

For the Cocktail: Transfer half of shrub mixture (with berries) to a large pitcher. Reserve remaining shrub for later use. Add bourbon and mint to shrub. Lightly bruise mint with a wooden spoon.Add ice and seltzer to pitcher. Stir gently to combine and serve immediately.

Blueberry (Boozy Maple Shake)

The fruit that you can eat pints of by itself serves many purposes! Who would have thought that they would taste so good in a boozy milkshake? Surprisingly, it actually works and you won't be disappointed. 1 1/2 cups fresh blueberries1 1/2 ounces gin, such as Beefeater2 cups vanilla ice cream1 teaspoon maple syrupAdd the blueberries and gin to the blender. Pulse a few times then puree on medium high speed until smooth and no large pieces of blueberry skin are be visible, about 30 seconds.Add ice cream and maple syrup and blend on medium high speed just until smooth, about 30 seconds. Serve immediately.
Autumn Giles] / Via seriouseats.com

The fruit that you can eat pints of by itself serves many purposes! Who would have thought that they would taste so good in a boozy milkshake? Surprisingly, it actually works and you won't be disappointed.

1 1/2 cups fresh blueberries

1 1/2 ounces gin, such as Beefeater

2 cups vanilla ice cream

1 teaspoon maple syrup

Add the blueberries and gin to the blender. Pulse a few times then puree on medium high speed until smooth and no large pieces of blueberry skin are be visible, about 30 seconds.

Add ice cream and maple syrup and blend on medium high speed just until smooth, about 30 seconds. Serve immediately.

Cherry (Sour Cherry Caipirinha)

Everything is better with a cherry on top. Our favorite (yet secretly hated) fruit because of the stems holds up well in a drink. Add booze and you'll forget about all of the times that you accidentally bit into the pit of a cherry4 sour cherries, pitted (can use any cherry you find)1 half-inch thick slice of fresh lime, cut in half2 teaspoons superfine sugar2 ounces cachaçaiceGarnish: 2 pitted sour cherriesIn the bottom of the cocktail shaker, muddle the cherries, lime slices, and sugarAdd the cachaça and fill the shaker with ice. Shake well, then strain into a serving glass.Garnish with two sour cherries on a skewer or long toothpick.
Kelly Carámbula / Via seriouseats.com

Everything is better with a cherry on top. Our favorite (yet secretly hated) fruit because of the stems holds up well in a drink. Add booze and you'll forget about all of the times that you accidentally bit into the pit of a cherry

4 sour cherries, pitted (can use any cherry you find)

1 half-inch thick slice of fresh lime, cut in half

2 teaspoons superfine sugar

2 ounces cachaça

ice

Garnish: 2 pitted sour cherries

In the bottom of the cocktail shaker, muddle the cherries, lime slices, and sugar

Add the cachaça and fill the shaker with ice. Shake well, then strain into a serving glass.

Garnish with two sour cherries on a skewer or long toothpick.

Cucumber (Tequila Cooler)

Cucumbers don't just go on your eyes or in a salad! They also taste so refreshing when made into a drink with many different types of spirits. 1 (4-inch) section celery (about 3/4 ounces)Pinch salt1 (2-inch) section English cucumber (about 2 1/2 ounces), peeled1/2 ounce agave nectar1 ounce fresh lime juice, from 1 to 2 limes1 1/2 ounces silver tequila2 ounces seltzer, chilledGarnish: cucumber slice (optional)
Maggie Hoffman / Via seriouseats.com

Cucumbers don't just go on your eyes or in a salad! They also taste so refreshing when made into a drink with many different types of spirits.

1 (4-inch) section celery (about 3/4 ounces)

Pinch salt

1 (2-inch) section English cucumber (about 2 1/2 ounces), peeled

1/2 ounce agave nectar

1 ounce fresh lime juice, from 1 to 2 limes

1 1/2 ounces silver tequila

2 ounces seltzer, chilled

Garnish: cucumber slice (optional)

Peaches (Grilled Peach Whiskey Sour)

Biting into a peach with it's juicing dripping all over you is sultry and screams summer. They happen to taste better when drink them, leaving all the mess behind!2 medium peaches, halved, pits removed1 teaspoon neutral oil, such as canola2 ounces lemon juice, from about two lemons8 ounces bourbon16 ounces tamarind soda, such as JarritosGarnish: 4 lemon slicesHeat a grill over medium-high. Brush peach halves with oil and place on grill cut sides down. Grill, turning occasionally, until fruit is soft and charred at the edges, but not falling apart, 5 to 8 minutes. Transfer to a cutting board and let cool.Remove and discard peach skins, coarsely chop fruit and transfer to a small pitcher. Add lemon juice to peach mixture. Muddle until fruit is completely broken down into a rough puree (or puree with an immersion blender). Add bourbon and a cup of ice cubes and stir until mixed.To serve, divide mixture between 4 ice-filled glasses. Top each glass with tamarind soda, serve with lemon slice garnish.
Heather Meldrom / Via seriouseats.com

Biting into a peach with it's juicing dripping all over you is sultry and screams summer. They happen to taste better when drink them, leaving all the mess behind!

2 medium peaches, halved, pits removed

1 teaspoon neutral oil, such as canola

2 ounces lemon juice, from about two lemons

8 ounces bourbon

16 ounces tamarind soda, such as Jarritos

Garnish: 4 lemon slices

Heat a grill over medium-high. Brush peach halves with oil and place on grill cut sides down. Grill, turning occasionally, until fruit is soft and charred at the edges, but not falling apart, 5 to 8 minutes. Transfer to a cutting board and let cool.

Remove and discard peach skins, coarsely chop fruit and transfer to a small pitcher. Add lemon juice to peach mixture. Muddle until fruit is completely broken down into a rough puree (or puree with an immersion blender). Add bourbon and a cup of ice cubes and stir until mixed.

To serve, divide mixture between 4 ice-filled glasses. Top each glass with tamarind soda, serve with lemon slice garnish.

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