Summer Cocktails

In Home and Entertaining, Lola Shreveport, Sabrina Newell by Lola Magazine

It’s kind of crazy how fast this summer has flown by this year. Maybe it’s all of the pandemic issues, but it’s so hard to believe that school will be back in session and we will soon be bidding farewell to summer. Before it’s over though, I always love to get in as many delicious, frozen cocktails as possible before we celebrate Labor Day. Frozen Sangria is one of my all-time favorite cocktails to enjoy poolside or when dining al fresco. If I’m serving a crowd, I love to whip up both Frozen Red Wine & White Wine Sangrias, perfect for everyone’s tastes. Both of these tasty frozen concoctions are perfect for easy summer entertaining. I especially love them paired with my favorite summer appetizer, Grilled Summer Vegetables with Burrata and Pesto.

Frozen Red Wine Sangria

2 bottles of red wine ( I used sweet Spanish wine)

1 cup Grand Marnier

1 ½ cups orange juice

1 cup brandy

½ cup simple syrup

3 oranges, sliced

2 cups blackberries

2 apples, sliced

Ice

Garnish with orange slices, apple slices, and blackberries.

To make the sangria combine all of the ingredients in a blender. Add ice and blend until slushie. Serve immediately.  Garnish with orange slices, apple slices, and blackberries.

Grilled Summer Vegetables with Burrata & Pesto

2 zucchini, thinly sliced

2 yellow squash, thinly sliced

1 eggplant, peeled, and thinly sliced

2 cups cherry tomatoes

1 yellow onion, thinly sliced

½  cup garlic olive oil, divided  (I used Bella Nonna’s Garlic Olive Oil)

8 oz. Burrata

½ cup Basil Pesto, divided

French bread, sliced and grilled.

Heat grill to 400º. Toss vegetables with olive oil and place them on a grill pan. Grill the vegetables until tender and tomatoes are starting to burst, about 7-8 minutes. Toss to coat with ¼ cup of the pesto.  Top the Burrata with the remaining pesto and serve with grilled french bread.

To make the grilled french bread slices: lightly brush each slice with the garlic olive oil and grill for 1-2 minutes until lightly toasted and browned.

For the Basil Pesto:

2 cups basil leaves

4 cloves garlic, minced

¼ cups pine nuts, toasted

2⁄3 cups olive oil

½ cup Pecorino-Romano or Parmigiano-Reggiano cheese

In the bowl of a food processor or blender, combine the basil leaves, garlic, pine nuts, and ½ cup of the olive oil. Pulse until well chopped and blended. Add the cheese and pulse to combine. Pour into a small bowl and cover with the remaining olive oil.

Frozen White Wine Sangria with Peaches & Strawberries

2 bottles white wine  (I used Sauvignon Blanc)

½ cup Grand Marnier

3 cups peach nectar

4 peaches, halved, pitted, and sliced

1 pound strawberries, quartered

Ice

Garnish with strawberries and peach slices

To make the sangria combine all of the ingredients in a blender. Add ice and blend until slushie. Serve immediately. Garnish with strawberries and peach slices.