13 Refreshing End Of Summer LaCroix Cocktails

Alcohol helps us enjoy LaCroix even more!

1. Sparkling Grapefruit Cocktail from One Brass Fox

One Brass Fox / Via onebrassfox.com

INGREDIENTS

* 1/4 cup fresh squeezed grapefruit juice

* 1 1/2 oz citrus vodka

* 1 tbs agave nectar

* 3-4 ice cubes

* 1/2 cup melon Pomelo LaCroix sparkling water

INSTRUCTIONS

1. Combine grapefruit juice and vodka.

2. Add agave nectar and stir until dissolved.

3. Fill glass partway with ice.

4. Top with melon Pomelo LaCroix.

2. Peach-Apricot Lillet Blanc Fizz from Hello Glow

Hello Glow / Via helloglow.co

INGREDIENTS

* 3 ounces Lillet blanc

* 1 ounce peach juice (freshly juiced if possible) or nectar

* 1/2 ounce apricot juice (freshly juiced if possible) or nectar

* 2 to 3 ounce Peach-Pear LaCroix

* Coarse sugar

INSTRUCTIONS

1. Get rim of lowball glass slightly wet (using water or citrus juice), then dip in coarse sugar.

2. In a separate glass, mix peach juice, apricot juice and Lillet blanc.

3. Pour carefully into serving glass.

4. Top off with Peach-Pear LaCroix.

3. Pineapple Coconut Rum Slush from Time is Honey

Time is Honey / Via thyme-is-honey.com

INGREDIENTS

* 3 cups fresh pineapple pieces

* 8 oz. Malibu Coconut Rum

* 2 oz. simple syrup (how to make simple syrup)

* 2 cups ice

* 1 can Coconut LaCroix Sparkling Water

* Morello cherries for garnish

INSTRUCTIONS

1. Combine pineapple, Malibu, simple syrup and ice in a high-speed blender.

2. Blend until everything is combined, there are no large pieces and it is looks frothy.

3. Divide pineapple mixture between 3 glasses.

4. Top with Coconut LaCroix.

5. Garnish with Morello cherries.

4. Brûléed Lemon Sour from Boxwood Avenue

Boxwood Avenue / Via boxwoodavenue.com

INGREDIENTS for Brûléed Lemon Slices

* 1 Lemon

* Coarse Sugar

INSTRUCTIONS for Brûléed Lemon Slices

1. Turn the BBQ onto high.

2. While it is heating up, slice your lemon into 1/8" thick slices.

3. Sprinkle both sides of each slice with sugar.

4. Reduce BBQ heat, then place each slice directly onto the grill.

5. Allow the lemon to caramelize and slightly char, then carefully flip to repeat on the other side.

6. Remove the slices, and set aside.

INGREDIENTS for Brûléed Lemon Sour

* 1.5 oz. Vodka

* 1 oz sweet & sour mix

* Lemon LaCroix

INSTRUCTIONS for Brûléed Lemon Sour

1. Shake vodka and sweet & sour mix well over ice.

2. Pour into a glass filled with ice.

3. Top with lemon LaCroix.

4. Garnish with brûléed lemon slices.

5. Red Wine Summer Spritzer from The Thread Affect

The Thread Affect / Via thethreadaffect.wordpress.com

INGREDIENTS

* Ice

* Frozen berries (mixed berry, blueberry, or raspberry)

* 1 part red wine (1/4 cup)

* 3 parts Berry LaCroix Sparkling Water (3/4 cup)

INSTRUCTIONS

1. Place ice and frozen berries into a tall wine glass

2. Top with wine then Berry LaCroix.

6. Five Ingredient Skinny Peach Mojitos from Sweet Phi

Sweet Phi / Via sweetphi.com

INGREDIENTS for Simple Syrup

* 1 Cup of Sugar (mixed with ¾ cup of hot water to form simple syrup)

INSTRUCTIONS for Simple Syrup

1. Boiling 1 cup a sugar with 3/4 cup of water until sugar is dissolved. Cool mixture to room temp or cooler.

INGREDIENTS for Peach Mojitos

* 3 Peaches, pitted and sliced

* 1 bunch of mint leaves (about 1 cup of loose leaves)

* 6-8 oz White rum

* 3 Cans Lemon LaCroix Sparking Water

* 2 trays of ice (about 24 ice cubes)

INSTRUCTIONS for Peach Mojitos

1. In the bottom of a pitcher add the peach slices and the mint leaves.

2. Pour half of the simple syrup in.

3. Use a muddler and muddle the peaches and mint together for about a minute. 4. Add remaining simple syrup.

5. Now add the ice into the pitcher, pour in rum (if making a mocktail skip this step).

6. Then pour in Lemon LaCroix and stir it a few times.

7. To serve pour mojitos into glass and spoon in a few peach slices and mint sprigs for garnish.

7. Blackberry Cucumber Skinny Mojito from Eating Bird Food

Eating Bird Food / Via eatingbirdfood.com

INGREDIENTS

* 2 blackberries

* 3 cucumber slices

* 3 springs of fresh mint

* 1.5-3 oz of Cruzan Key Lime Rum (or Cruzan Light Rum)

* 1 Blackberry Cucumber LaCroix

* Ice

INSTRUCTIONS

1. Add blackberries and mint to a high ball glass and muddle them together using the back of a spoon or muddler.

2. Place two cucumber slices into the glass.

3. Add ice, rum and top with Blackberry Cucumber LaCroix sparkling water.

4. Garnish the rim of the glass with a slice of cucumber and serve.

8. Spiked Strawberry Spritzer from Sunny Sweet Days

Sunny Sweet Days / Via sunnysweetdays.com

INGREDIENTS

* 1-2 shots of Cupcake Very Berry Vodka

* 1 can of Cúrate Pomme Bayá LaCroix (apple berry)

* Fresh strawberries

INSTRUCTIONS

1. Add chilled vodka to tall cocktail glass with ice.

2. Pour in the can of Cúrate Pomme Bayá LaCroix.

3. Add as many slices of fresh strawberries that you can!

4. Stir.

9. Tropical Rum Punch from Spache the Spatula

Spache the Spatula / Via spachethespatula.com

INGREDIENTS

* 3 cups pineapple juice

* 1 mango, peeled and cored

* 2 cups coconut water

* 24 oz. (2 cans) Coconut LaCroix

* 1 cup light rum

* 1/2 cup dark rum

* 1/4 cup agave

* 1 orange sliced

* 2 limes sliced

* fresh pineapple rings

INSTRUCTIONS

1. In a blender, roughly blend together the mango and 1 cup of pineapple juice.

2. In a large pitcher, stir together the mango mixture, remaining pineapple juice, coconut water, Coconut LaCroix, rums, and agave. (Taste and adjust as desired)

3. Add in the sliced fruits, reserving some to garnish if you want.

4. Enjoy over lots of ice!

10. Slender Rosemary Grapefruit Fizz from The Slender Student

The Slender Student / Via theslenderstudent.com

INGREDIENTS

1 large Ruby Red grapefruit

1 sprig fresh rosemary (plus more for garnish)

1/2 cup grapefruit La Croix (pamplemousse)

2 shots vodka

2 splashes grapefruit bitters (optional)

INSTRUCTIONS

1. Halve your grapefruit and, if desired, cut off thin slivers to use later as garnish.

2. Squeeze the grapefruit juice into a bowl.

3. Add the rosemary leaves from one sprig of rosemary to the grapefruit juice.

4. Muddle with a muddler or the back of a spoon.

5. Evenly pour the fresh juice between two glasses.

6. Add in 1/4 cup grapefruit La Croix and one shot of vodka to each glass.

7. Garnish with grapefruit slice, rosemary, and enjoy!

11. Guava Pineapple & Coconut Cocktail from Boxwood Avenue

Boxwood Avenue / Via boxwoodavenue.com

INGREDIENTS

* 3 oz. Guava Juice

* 3 oz. Coconut LaCroix

* 3 oz. Coconut Vodka

* 1/2 cup diced pineapple

* Juice from 2 limes

* Crushed Ice (use blender if you only have regular ice cubes)

INSTRUCTIONS

1. Add vodka, lime, and pineapple into a shaker.

2. Muddle with muddler or back of spoon.

3. Add guava juice to the muddled mixture.

4. Shake well with ice.

5. Pour into two glasses through strainer.

6. Add 1.5 oz. of coconut LaCroix to each glass, and top with crushed ice.

7. Finish things off with a slice of lime and chunk of juicy pineapple.

12. Sparkling Lemon Drop Martini from Salt & Wit

Salt & Wit / Via withsaltandwit.com

INGREDIENTS

* 1 1/2 ounces lemon vodka

* 2 ounces fresh lemon juice

* Pinch sugar, or baking stevia, optional

* 2 ounces Pure or Lemon LaCroix

* 1 lemon wedge

* Sugar for rimming

INSTRUCTIONS

1. Rim the top of a martini glass with the lemon wedge. And dip into sugar to coat. Set aside.

2. In a shaker, add the lemon vodka, lemon juice, sugar/stevia (if using) and a handful of ice.

3. Shake for 15 seconds. Strain into martini glass, leaving the ice in the shaker.

4. Top with sparkling water.

5. Serve immediately.

13. Spicy Paloma from Sugar & Cloth

Sugar & Cloth / Via sugarandcloth.com

INGREDIENTS for Jalapeño Simple Syrup

* 3 jalapeño peppers

* 1 cup sugar

* 1 cup water

INSTRUCTIONS (for Jalapeño Simple Syrup)

1. Prep the jalapeños by removing the stems, slicing into rounds, and then removing the seeds and membrane. You can leave the seeds and membrane intact if you’re wanting it extra spicy, though!

2. Next, bring the water to a boil and add in the sugar by continuously mixing until it’s fully dissolved. Add the jalapeño to the sugar water and let it come to a boil again, then let it simmer for 10 minutes.

3. Remove the mixture from heat and let it cool completely until it’s back to room temperature and strain/remove the jalapeños from the simple syrup. Once it cool, it’s ready for mixing cocktails!

(You can store your jalapeño simple syrup in an airtight container in the refrigerator for up to a month.)

INGREDIENTS for the Paloma (yields one drink)

* 1 oz. of tequila

* 3 oz. of fresh grapefruit juice, strained

* 1 oz. of jalapeño simple syrup

* 1 lime (you’ll only need a squeeze!)

* Splash of grapefruit LaCroix (pamplemousse)

* 1 jalapeño slice and sugar and sea salt mixture for garnishing

INSTRUCTIONS for the Paloma

1. If you’re dressing up your rim, run a lime wedge across the top of your glass and dip it into the sugar and sea salt mixture before assembling your cocktail.

2. Next, combine the tequila, grapefruit juices, spicy jalapeño simple syrup, and squeeze of lime juice over ice in a cocktail glass

4. Shake, and then strain and pour over ice into your dress glass.

5. If you want an extra spicy version, you can top with a jalapeño slice with the membrane still intact, or remove the seeds and membrane for a mild garnish on top.