As the last weekend of the summer comes to a close and the kids go back to school (if not already!), what better way to end the summer than with a big, huge BBQ bang?! Today’s post is going to put you in a party and BBQ mood! Let’s start with some cocktails!
Sobieski Island Sunburst:
2 oz. Sobieski Toasted Coconut Vodka
2 oz. orange juice
½ oz. cranberry juice
Serve in a tall glass over ice
Sobieski Island Sunburst
End of Summer Blues:
2 ½ oz. Sobieski Cytron Vodka
2 oz. Blue Curacao
1 oz. orange juice
Serve in a rocks glass with ice
Garnish with orange slice
End of Summer Blues
Camusrita:
2 oz. CAMUS VSOP Elegance Cognac
1 oz. lime juice
1 oz. orange juice
1 oz. Triple sec
Shake all ingredients with ice and strain into a glass
Garnish with a slice of lime
Camusrita
Cliffdiver:
¼ oz. CAMUS VSOP Elegance Cognac
½ oz. Ginger Liqueur muddled with fresh ginger (2 slices)
1 oz. unfiltered apple juice
¾ oz. lime juice
¾ oz. simple syrup
Shake all ingredients together and pour over ice cubes
Garnish with slices of granny smith apple and a sliver of ginger
Cliffdiver
Lucid Summer Punch:
1 oz. Lucid Absinthe
2 blackberries
½ oz. ginger syrup
¾ oz. fresh orange juice
1 oz. gin
Muddle the berries in the ginger syrup and orange juice
Add remaining ingredients
Shake well with ice and strain over ice
Lucid Summer Punch
Lucid Mint Muse:
1 ½ oz. Lucid Absinthe
2 oz. pineapple juice
Muddled mint leaves
Lime wedge
Top with Sprite or 7-UP
Muddle mint leaves with lime wedge and add Lucid Absinthe
Add ice and pineapple juice and shake briefly
Top with Sprite or 7-UP and add mint sprig
Lucid Mint Muse
Photos and Recipes courtesy Deussen Global Communications
Next up are cocktails from Pavan, the world’s first Muscat Liqueur, and is blended with a touch of orange blossom. It is made in the South of France, using natural ingredients. Pavan’s refreshing sweetness comes from the natural character of the muscat grape, thus containing less sugar than many other liqueurs.
Pavan Liqueur Cocktails
Pavan Sangria:
1 bottle Pavan
1 bottle Perrier
Sliced fresh fruits
Pour Pavan into a pitcher with ice, add Perrier® sparkling water. Top with sliced fresh fruits
Pavan Red Sangria:
1.5 cups Pavan
1 bottle Dry Red Wine
Add fresh cherries, pink apples, sliced oranges, and lemon
Cover and refrigerate overnight
Add 3-4 cups of ice to pitcher, stir gently and serve in iced wine or punch glasses
Pavan Sparkling Sangria:
1.5 cups Pavan
1 bottle Dry Champagne or Prosecco
1.5 cups Fresh grapefruit juice
Add fresh strawberries, blueberries and sliced lemon
Add 3-4 cups of ice to pitcher, stir gently and serve in iced wine glasses
Pavan Watermelon Sangria:
1 bottle Pavan
2 Cups Silver Tequila
1 Cup fresh lemon juice
5 Cups watermelon juice
Add fresh sliced lemon and orange
Add 3-4 cups of ice to pitcher, stir gently and serve into iced wine or punch glasses with sliced lemon and orange
Pavan Iced Tea:
2 oz Pavan
4 oz Freshly brewed black tea
Stir and serve in an iced highball glass
Garnish with mint
Peacock Tail:
1.5 oz Pavan
1 oz Gin or Vodka
.5 oz fresh lemon juice
Shake, strain into ice-filled Collins Glass
Garnish with mint
Monaco Margarita:
1.5 oz Pavan
1.5 oz Silver Tequila
.5 oz fresh grapefruit juice
.25 oz fresh lime juice
Garnish with or without salt
Shake and strain into ice-filled rocks glass
Recipes and photos courtesy: One PR
Even though I put the cocktails first in today’s post, the cook should maybe wait to pour one for themselves until the food is on the table!
I think that is enough cocktail recipes (for now at least). Follow the recipe below for a perfect BBQ sandwich for your Labor Day!
BBQ Chicken Sandwiches:
1 Nonstick cooking spray
3 pounds pounds bone-in, skin-on chicken breast halves
1 tablespoon olive oil
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
1 cup low-sodium tomato puree
1 cup no-salt-added ketchup
1 tablespoon Worcestershire sauce
1 tablespoon Splenda Brown Sugar Blend
1 tablespoon paprika
1 tablespoon dry mustard
1 teaspoon chili powder
1 cup water
12 (1 ounce) slider burger buns
To make the chicken, preheat the oven to 375˚F
Line a baking pan with aluminum foil and coat with nonstick spray
Arrange the chicken breasts side by side in the prepared baking pan and drizzle the olive oil all over the top; season with pepper
Bake the chicken until barely pink in the center, about 40 minutes
To make the sauce, put a pot over medium heat and coat with the oil
When the oil is hot, add the onion and garlic
Cook, stirring, until soft and fragrant, 2 to 3 minutes
Stir in the tomato paste until fully incorporated
Stir in the vinegar, loosening up any brown bits on the bottom of the pan
Add the tomato puree, ketchup, Worcestershire, sugar blend, paprika, mustard, chili powder, and water
Bring the barbecue sauce to a simmer, stirring, and then reduce the heat to low and simmer gently for 20 minutes, until the sauce is slightly thickened
Allow the cooked chicken to cool slightly, then peel off and discard the skin
Using 2 forks, shred the meat and discard the bone
Add the shredded chicken to the sauce and stir to incorporate
Simmer for another 5 minutes, until the chicken has soaked up the sauce and is heated through
Divide the chicken among the buns and serve
Pulled BBQ Chicken Sandwiches
Recipe and image courtesy RecipeRehab.com
Come back tomorrow for a few more food recipes to soak up all those cocktails!
Stay hungry…or thirsty!
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