Signature Drink of the Week – Cucumber Mint Gimlet

Cucumber Mint Gimlet

In honor of the London 2012 Summer Olympics kicking off tonight, I wanted to share a great cocktail from across the pond, the Cucumber Mint Gimlet. This recipe swaps out vodka for a refreshing cucumber-infused gin, which tastes delicious and adds British flair to the beverage. It would be a refreshing signature drink for a summer wedding—or for any Olympics parties you might be hosting this weekend (just be sure to buy some patriotic cocktail napkins!). Check out the recipe below and tell us: How will you be celebrating the start of the Olympics? Cheers!

The Cucumber Mint GimletCucumber Mint Gimlet

4 1/2 cups Cucumber Gin (or 2 oz.)
2 1/4 cups fresh lime juice (or 1 oz.)
1 cup plus 2 tablespoons Mint Simple Syrup (or 1/2 oz.)
Cucumber peels, for garnish
Fresh mint sprigs, for garnish

To Make Cucumber Gin: Steep 2 1/2 cups diced, peeled cucumber in 4 1/2 cups gin, covered and chilled, 8 hours to 4 days (or 1/2 cup cucumber in 1 cup gin). Strain; store indefinitely in the refrigerator.

To Make Mint Simple Syrup: Heat 1 cup sugar and 1 cup water over medium-high heat, stirring until dissolved. Add 1 cup mint leaves; remove from heat. Cover; steep 30 minutes to 1 hour. Strain; discard mint. Refrigerate up to 2 months.

Directions: In a 2-quart pitcher, stir gin, lime juice, and syrup. Refrigerate. To serve, pour into a cocktail shaker filled with ice, shake vigorously, and divide among ice-filled 10-ounce glasses. (For a single drink, mix in a cocktail shaker filled with ice, and shake.) Garnish each with cucumber peel and mint.

Signature Drink of the Week – Three Amigos Cocktail

Three Amigos Cocktail at The Yacht ClubThree Amigos Cocktail

Think of this as Mexico in a glass: the vivid flavor of fresh lime juice plus beer and salt. For a traditional finish, add a dash of hot sauce.

Ice cubes
2 bottles Mexican beer
1 1/3 cups Limeade

Fill a large pitcher with ice cubes. Stir in beer and limeade. Pour into salt-rimmed glasses.

Signature Drink of the Week – Blizzard Cocktail

Blizzard Cocktail_The Yacht ClubThe Blizzard Cocktail

This tasty cocktail recipe is courtesy of Charles Corpion from the Four Seasons

1 1/2 ounces Irish whiskey or rum
1/2 ounce hazelnut liqueur, such as Frangelico
1/2 ounce Irish cream liqueur, such as Bailey’s
Hot coffee
Dollop of Grand Marnier Whipped Cream

In a glass coffee mug, stir together whiskey, hazelnut liqueur, and Irish cream; top with coffee. Garnish cocktail with whipped cream and serve immediately

Signature Drink of the Week – Pineapple Gin Kir

Pineapple Gin "Kir"Pineapple Gin “Kir”

3/4 cup pineapple juice
1/2 cup gin
2 tablespoons fresh lemon juice
2 teaspoons creme de cassis
2 pineapple wedges (for garnish

In a pitcher, mix together pineapple juice, gin, and lemon juice. Divide between 2 tall (Collins) glasses. Pour 1 teaspoon creme de cassis in the center of each glass; do not stir. Carefully fill glasses with ice cubes, and garnish each with a pineapple wedge.

You can prepare these cocktails without the pineapple garnish, if desired.

Signature Drink of the Week – Cranberry Spiced Sparkler

CranberryFall is Just Around The Corner…

Cranberry Spiced Sparkler

8 fresh cranberries
1 tsp. Pumpkin spice Agave nectar ***
Splash of freshly squeezed lemon juice
3 oz. Champagne or sparkling wine

In the bottom of a mixing glass, muddle the cranberries, agave nectar, and lemon juice. Then add ice and the champagne or sparkling wine and gently fold. Strain out into a champagne flute. Top off with an extra splash of wine. Garnish with 3 floating cranberries.

Signature Drink of the Week – Dolce Domani

Dolce_DomaniDolce Domani

Muddle half of a lime with 2.5 teaspoons of sugar until all the juice is extracted
Add 3 oz. of Ecco Domani’s Merlot
Add ice into a boston shaker and shake vigorously for at least 6 seconds
Pour all ingredients into a lowball glass or wineglass
Garnish with a lime wheel

Signature Drink of the Week

Frozen Frangelico Coffee with CreamFrozen Frangelico Coffee with Cream

Coffee and Frangelico, a hazelnut liqueur, are frozen and then topped with a billowing peak of maple syrup-flavored cream.

4 cups strongly brewed chilled coffee
1 cup Frangelico
2/3 cup heavy cream
4 to 6 tablespoons pure maple syrup

Stir 4 cups strongly brewed chilled coffee and 1 cup Frangelico in a medium bowl. Transfer to freezer until slushy but slightly frozen, about 5 hours, stirring twice.

Whisk heavy cream in a medium bowl until soft peaks form. Add pure maple syrup; whisk until soft peaks return.

Divide coffee mixture among 4 large glasses; top with whipped cream, dividing evenly.

Signature Drink of the Week – Key Lime Mojito

Key Lime Mojito Reception Drink Ideas from The Yacht Club at Marina Shores

Key Lime Mojito

2 1/2 cups light rum
3/4 cup fresh lime juice
3/4 cup fresh key lime juice
3/4 to 1 cup confectioners’ sugar
3 3/4 cups club soda
10 large sprigs fresh mint, about 4 to 6 leaves each
Crushed ice
Key lime wedges, for garnish

In a large pitcher, combine rum, lime juices, and sugar. Stir until sugar has dissolved. Stir in club soda.

Place mint springs in each of 10 glasses. Using the back of a spoon, crush mint leaves.

Add crushed ice to glasses. Divide rum mixture between glasses. Garnish with lime wedges. Serve immediately.

Signature Drink of the Week – Pisco Punch

Pisco Punch Wedding Cocktail at The Yacht Club at Marina ShoresPisco Punch

1 peeled, cored pineapple, cut into 1-inch cubes
1 bottle (750 milliliters) pisco (
1 cup sugar
1 cup water
1/2 cup fresh lime juice (from 4 limes)

Combine pineapple with pisco in a nonreactive bowl. Cover, and refrigerate for 3 days (make sure fruit is submerged). Bring sugar and water to a boil; stir to dissolve. Let syrup cool. Stir 1/2 cup syrup and lime juice into pisco mixture. Fill 6 glasses with ice and punch. Garnish with soaked pineapple

Signature Drink of the Week – Kir Royale Champagne

Kir Royale Champagne DrinkKir Royale Champaign

3 ounces (6 tablespoons) creme de cassis
1 bottle Champagne or other sparkling white wine
6 strips tangerine or orange zest, for garnish

Just before serving, pour 1 tablespoon creme de cassis into each glass. Fill with Champagne, and garnish with zest.