Campari Spritz

• 2 oz. Campari

• 2 oz. Prosecco

• 1 oz. club soda

Directions 
Pour ingredients in rocks glass over ice and stir, garnish with an orange rind or speared olives.

Negroni

• 1 oz. Campari

• 1 oz. Gin – Roxor recommended

• 1 oz. Sweet Vermouth – Carpano Antica recommended

Directions
Stir ingredients in mixing glass with ice, strain and serve it up or on the rocks. Garnish with orange peel.

Lillet and Tonic

• 2 oz. Lillet Rose

• Mediterranean Fever Tree Tonic Water

Directions
Pour Lillet into rocks glass over ice, top with tonic water, garnish with a lemon slice, and enjoy!

The CAP Carre
(A play on a Vieux Carre)

• 1.5 oz. Pineapple Plantation Rum

• 0.5 oz. Rye Whiskey

• 0.5 oz. Amaro Montenegro

• 1 tsp. Benedictine

• dash of Angostora Bitters

• dash of Peychauds Bitters

Directions
Combine ingredients over ice and stir. Strain into a double old fashioned with ice. Garnish with lemon twist.

CWS Summer Shandy

6 servings

INGREDIENTS

• 2 – 12-oz. bottles of chilled Fever Tree Ginger Beer

• 3 – 11.2 oz. bottles of chilled Hofbrau Original Beer (or your favorite)

• 1 lemon thinly sliced

• mint springs, for garnish

INSTRUCTIONS
In a large pitcher, combine the Hofbrau with the ginger beer. Stir in most of the lemon slices and mint springs.

TO SERVE
Fill 6 rocks glasses with ice. Add the remaining lemon slices to the glasses and pour in the shandy. Garnish each drink with a mint sprig and serve.

Summer Sangria

Servings 16 – 20 (depending on amount of water added)

INGREDIENTS

• 2 – 750 ml bottles Tres Picos Garnacha

• ¾ cup Presidente Spanish Brandy

• ½ cup Grand Marnier

• 1 cup strained fresh orange juice

• 1 large orange, sliced into wheels

• 1 lemon, sliced into wheels

• 1 quart strawberries, hulled and halved

• 1 – 750 ml San Pellegrino Water

INSTRUCTIONS
Combine everything except the San Pellegrino in a large pitcher and stir. Cover and refrigerate 12 – 24 hours prior to serving.

TO SERVE
Mix the Sangria. Fill rocks glasses with ice. Pour about ½ - ¾ full. Add some of the fruit from the pitcher. Top off with San Pellegrino and enjoy. To dress each drink up, garnish with additional cut fruits and a sprig of fresh mint.

Hot Summer Lemonade

INGREDIENTS

• 5-6 lemons

• 2 cups lemon simple syrup (recipe below)

• 1 ½ cups Jack Daniels

• water

• ice

INSTRUCTIONS
Juice all lemons and set the fresh juice aside. If making lemon simple syrup, reserve one of the lemon peels. In a 2-quart pitcher, combine lemon simple syrup, lemon juice and Jack Daniels. Fill pitcher with ice and top off with water – stir well to combine.

TO SERVE
The perfect glass for this drink is the style that looks like a quart canning jar with a handle on it. If not available, use a large rocks glass. Make sure each glass gets plenty of ice cubes from the pitcher. If you need to make in advance, do not add the ice until just before serving.

Lemon Simple Syrup

• 1 cup water

• 1 cup sugar

Cut up the rind of one lemon, place in a medium saucepan along with 1 cup water and 1 cup sugar. Bring to a boil over medium heat. After the sugar is dissolved, turn off heat, strain and let cool.

Pimm’s Cup Perfect Summertime

Serves About 16

INGREDIENTS

• 1 small cucumber, sliced thin

• 1 quart fresh strawberries, sliced thin

• 1 orange, sliced thin

• 1 lemon, sliced thin

• 1 green apple, sliced thin

• 2 cups (16 oz.) Pimm's No. 1 Cup

• 6 cups (48 oz.) 7-Up

• mint sprigs to garnish

INSTRUCTIONS
In a large pitcher, layer fruit slices. Add Pimm's and 7-Up.
Stir gently to combine. Refrigerate until ready to serve.

TO SERVE
Use rocks or Collins glasses. Fill the glasses with ice. Pour the mix over the ice making sure to get fruit in each glass. Garnish with mint, and serve.