Sip Back & Relax
Cool, easy concoctions for warm, breezy days.
Ready to shake up your go-to cocktails? Whether it’s your turn to host happy
hour or you’re throwing an al fresco affair, bring on the vacation vibes and revel
in the rays with these Anthro-approved recipes, just in time for World Cocktail Day.
Passion Fruit Punch
Ingredients
2 ½ cups pineapple juice
2 cups coconut rum
⅓ cup passion fruit purée
2 cups ginger beer
1 cup ice
3 tablespoons fresh lime juice
Lime slices for garnish
Instructions
1. Place the pineapple juice, rum, and ice in a blender and blend until smooth.
2. Pour the mixture into a pitcher or punch bowl.
3. Add the ginger beer and passion fruit purée, reserving some for garnish.
4. Stir to combine and keep chilled.
5. To serve, pour into a wine glass, then garnish with a slice of lime and the remaining passion fruit purée.
2 ½ cups pineapple juice
2 cups coconut rum
⅓ cup passion fruit purée
2 cups ginger beer
1 cup ice
3 tablespoons fresh lime juice
Lime slices for garnish
Instructions
1. Place the pineapple juice, rum, and ice in a blender and blend until smooth.
2. Pour the mixture into a pitcher or punch bowl.
3. Add the ginger beer and passion fruit purée, reserving some for garnish.
4. Stir to combine and keep chilled.
5. To serve, pour into a wine glass, then garnish with a slice of lime and the remaining passion fruit purée.
Mezcal Margarita
Ingredients
2 oz mezcal
3 oz pineapple juice
1.5 oz lime juice
1 oz orange liqueur
1/2 oz agave syrup
Pineapple skewers and chili salt for garnish
Instructions
1. Add all ingredients into the bottom of a shaker and fill halfway with ice.
2. Salt the rim of the glass and fill with fresh ice.
3. Shake the cocktail until chilled, then strain into the glass.
4. Garnish with pineapple skewers and serve immediately.
2 oz mezcal
3 oz pineapple juice
1.5 oz lime juice
1 oz orange liqueur
1/2 oz agave syrup
Pineapple skewers and chili salt for garnish
Instructions
1. Add all ingredients into the bottom of a shaker and fill halfway with ice.
2. Salt the rim of the glass and fill with fresh ice.
3. Shake the cocktail until chilled, then strain into the glass.
4. Garnish with pineapple skewers and serve immediately.
Lavender Lemonade
Ingredients
1 tablespoon dried butterfly pea flowers
2 teaspoons dried lavender
2 cups water
2 cups fresh lemon juice
½ cup local honey
Lemon slices for garnish
Instructions
1. Steep the dried butterfly pea flowers and dried lavender in 2 cups of very hot water for 12 minutes.
2. In a separate pitcher, stir together the lemon juice and honey.
3. Strain the purple tea into a glass and let cool.
4. To serve, pour the lemon juice and honey mixture into the cooled tea and garnish with a slice of lemon.
1 tablespoon dried butterfly pea flowers
2 teaspoons dried lavender
2 cups water
2 cups fresh lemon juice
½ cup local honey
Lemon slices for garnish
Instructions
1. Steep the dried butterfly pea flowers and dried lavender in 2 cups of very hot water for 12 minutes.
2. In a separate pitcher, stir together the lemon juice and honey.
3. Strain the purple tea into a glass and let cool.
4. To serve, pour the lemon juice and honey mixture into the cooled tea and garnish with a slice of lemon.
Popsicle Prosecco
Ingredients
2 cups prosecco
2 cups of frozen fruit (your choice!)
3 tablespoons fresh lemon juice
2 tablespoons sugar
Instructions
1. Place all ingredients in a blender and blend until smooth.
2. Pour the mixture into popsicle moulds and freeze for 4-6 hours.
3. To serve, place the popsicle in a glass and pour over prosecco.
2 cups prosecco
2 cups of frozen fruit (your choice!)
3 tablespoons fresh lemon juice
2 tablespoons sugar
Instructions
1. Place all ingredients in a blender and blend until smooth.
2. Pour the mixture into popsicle moulds and freeze for 4-6 hours.
3. To serve, place the popsicle in a glass and pour over prosecco.