Thread Number: 79172  /  Tag: Recipes, Cooking Accessories
Summer Cocktails
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Post# 1030904   4/26/2019 at 18:16 by cuffs054 (MONTICELLO, GA)        

Need an interesting libation for Memorial Day. Anybody have ideas?

Post# 1030934 , Reply# 1   4/26/2019 at 23:47 by RP2813 (West Coast)        
Key Lime Pie Martinis, Anyone?

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Since it contains a dairy product, this one leans more toward interesting than refreshing -- if Memorial Day includes a heat wave -- but it meets any man's "goes down easy" requirement.   I made them for our viewing party one 4th of July when the parade used to pass by our house, and the paraders were jealous.   Courtesy of a co-worker from my days at The Phone Company.


3 Parts Licor 43 (you'll probably never use it for anything else)


2 Parts half & half


1 Part Rose's lime juice


Splash of vodka (Stoli Vanilla if you have it)


Shake with ice and strain into a martini glass rimmed with graham cracker crumbs.





Post# 1030948 , Reply# 2   4/27/2019 at 08:33 by polkanut (Wausau, WI )        
Originally posted on AW by "Gadget Gary"

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1 can frozen limeade concentrate, thawed
1 2 liter Sprite

Mix the Sprite and limeade in a 2qt. pitcher. Fill the empty limeade can with vodka and add to the mixture (or however much "booze" you prefer). Stir and pour over ice. Enjoy!

Post# 1030954 , Reply# 3   4/27/2019 at 09:24 by firedome (Binghamton NY & Lake Champlain VT)        

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Simple: powdered ice, gin, Rose's Lime juice, thin slice of lime garnish.. start summer with a kick!

Post# 1030963 , Reply# 4   4/27/2019 at 11:08 by Xraytech (Rural southwest Pennsylvania )        

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I like to do Long Island Iced Tea by the pitcher:
1 cup each: vodka, clear rum, gin, tequila, triple sex, fresh squeezed lemon juice, and simple syrup.

Pour over a glass of ice and top off with coke(preferably the Kind in a glass bottle)

Post# 1030966 , Reply# 5   4/27/2019 at 12:37 by RP2813 (West Coast)        

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I love gimlets!   Quick, easy, refreshing, and the type of gin makes all the difference.  I'm spoiled by Bombay Sapphire these days.  But what is "powdered" ice?

Post# 1030977 , Reply# 6   4/27/2019 at 15:11 by cuffs054 (MONTICELLO, GA)        

Xray, I had forgotten about LI Iced Tea, I think that will make the list. Gimlets are a summer favorite but I'm thinking about 'pitcher drinks' for a crowd.

Post# 1030981 , Reply# 7   4/27/2019 at 16:01 by RP2813 (West Coast)        
Pitcher Drinks

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Sangria is making a comeback.  Why I don't know, but it's fairly easy to throw together.

Post# 1030994 , Reply# 8   4/27/2019 at 17:53 by cuffs054 (MONTICELLO, GA)        

Sangria is a little 'light' for my group!

Post# 1031049 , Reply# 9   4/27/2019 at 22:45 by RP2813 (West Coast)        
". . . a little 'light' for my group!"

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For sure -- I get it!  That further rules out key lime pie martinis since the potency level isn't really up there.


Here's one of my favorites since I was a kid (yes, you read that right) and it can pack a punch, so to speak.  If Nate were still visiting here at AW he'd provide a testimonial, but you'll have to trust me that it has become legendary between us.  An old, old recipe from my (favorite) Aunt Mary, who was a horrible cook but sure knew how to have a good time.   I loved it when my mom would make this.   Usually it was a holiday thing, but it's perfect for summer.


Portsmouth Potion


1 Can frozen lemonade (the size that calls for 4-1/3 cans of water)


3 Cans water


1-1/3 Cans bourbon


Mix well in a Tupperware or other sealing pitcher/container and place in deep freeze.  Due to the amount of alcohol, it may take a couple of days to form a thick slush.


To serve, first take a large sturdy spoon and give the potion a good mixing, as some of the booze can have a tendency to separate and settle near the bottom.  Spoon into stem glasses of your choice -- martini or margarita glasses are easiest.  Return any remaining potion to the freezer between servings.


You can do variations with gin, vodka, tequila(?) or rum, or use limeade and rum.  I suppose slushy screwdrivers would be another option.   I like the bourbon version best, and you don't have to use the top shelf stuff either for delicious results. 


Be sure to pace yourselves.



Post# 1031165 , Reply# 10   4/28/2019 at 22:59 by abcomatic (Bradford, Illinois)        

Try this and see what you think. One large can of frozen lemonade concentrate.
Pour that into a blender and take the empty can and fill it with gin and in the blender too. Get the blender going and put in ice until it is of the thickness that you like. Easy and good too. "I'll have T martunies please!"

Post# 1031168 , Reply# 11   4/28/2019 at 23:39 by warmsecondrinse (Fort Lee, NJ)        
Dean's Punch

Named for Dean from our community theater group many, many moons ago. He was overheard giving the recipe to a friend and starting with the words, "The best thing is you can't taste the alcohol." Well, you never saw so many teenagers find pen and paper so quickly. And Dean was right; it fooled the parental units 100% of the time.

2 litres ginger ale
2 litres tonic water
1 litre seltzer water
1.75 litre bottle of Southern Comfort
1 small can each frozen orange, lemonade, and 2 of limeade concentrate, thawed.

2 cups of lime juice

Sliced oranges, lemons, and limes in a 1:1:2 proportion

Hold 1 lire of tonic water, 1 can of limeade, 1 cup of lime juice, and .75l SoCo in reserve for refreshing the bowl.

1. Dump the frozen concentrate into a large punch bowl.
2. Slowly add the remaining ingredients, mixing well.
3. Garnish with sliced fruit

I usually place a block of ice made in a 2lb yogurt container into the punch to keep it cold.

I generally divide the reserve ingredients into 3 equal portions (measured by eye) to use in each round of refreshing. For some reason (numbed taste buds?) the lime portion of the drink seems to fade while the lemon and orange seem not to. So I just use lime in the refresher rounds.

It might be advisable to keep more SoCo on hand as I've found it has a tendency to mysteriously pour itself into the bowl when I'm not looking.

Seriously though, it DOES sneak up on you. It's not quite in the league of Long Island Iced Teas but def more than most concoctions.


Post# 1031244 , Reply# 12   4/29/2019 at 17:07 by perc-o-prince (Southboro, Mass)        

Rich's grandfather (Louie) made "Picky-Poo"

2c Southern Comfort
1c sweet vermouth
1c dry vermouth
2oz grenadine

2-3 qts cranberry juice, depending on taste.

To make them as you like them, mix all but the cranberry juice in a pitcher to make the base. Pour over ice, add cranberry, stir. I recommend starting with 1/3 base and 2/3 cranberry; they sneak up on you! We used to kid that Louie used to pour the base over ice and wave the cranberry bottle over the glass!


Post# 1031252 , Reply# 13   4/29/2019 at 18:09 by Frigilux (The Minnesota Prairie)        

Bombay Sapphire gin, ice and filtered water. Simple, but the more you drink, the more interesting it gets.🥴

This post was last edited 04/29/2019 at 18:44
Post# 1031272 , Reply# 14   4/29/2019 at 19:42 by Jmm63 (Denville, NJ)        

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I used to make these for a 4th of July party every year... they were Epic !!!!


Post# 1031346 , Reply# 15   4/30/2019 at 11:51 by henene4 (Germany)        

One of the few drinks I take: Caipirinha.

How ever much sugar you prefer (usually brow sugar, the more coarse kind; I usually take 2 well heaped table spoons), cut a lime into eigths, into a glass, crush until a good amount of lime juice is rendered.

Then add how ever much booze you like in a glass (I ususally take 2 or 3 double shots, so either 8cl or 12cl). Stirr.
Add ice (crushed, or prefered cubes).

Though technicly you should use Cachaça, that works with basicly everything (vodka, rum, tequila, what ever your heart desires).

If it's too strong, let it water down.
Or down it over like 10min max, like I do.
Dosen't need much in terms of prep, just ice, and not much tools (spoon, knife, cutting board, and if you don't like useing your spoon for crushing, something for crushing purposes).

Post# 1031385 , Reply# 16   4/30/2019 at 17:54 by cuffs054 (MONTICELLO, GA)        

henene, we used to make these with Mt. Gay rum and called them rum goodies!

Post# 1031396 , Reply# 17   4/30/2019 at 18:24 by kenwashesmonday (Haledon, NJ)        

Moonlight Cocktail (1942)

CLICK HERE TO GO TO kenwashesmonday's LINK

Post# 1031417 , Reply# 18   4/30/2019 at 20:58 by Xraytech (Rural southwest Pennsylvania )        

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The Whiskey Sour punch that Kevin313 shared several years. Ack is another great choice, and you can add extra whiskey to give plenty of kick.
I’ve made it several times with great reviews.

Post# 1031430 , Reply# 19   4/30/2019 at 23:17 by RP2813 (West Coast)        

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I could for sure get behind a pitcher of whiskey sours!

Post# 1031431 , Reply# 20   4/30/2019 at 23:41 by mikael3 (Atlanta)        

I’m surprised that Sangría was so quickly dismissed.  It’s quick to make and very refreshing.  Here’s the recipe I use.  I have no idea where I got it. 


1 bottle American Cabernet Sauvignon

¼ c Cointreau

¼ c sugar

1 c orange juice (from 3 oranges, more or less; I prefer Valencias from Florida, when you can find them)


Mix everything well till the sugar has dissolved.


I add bit of “fruit salad” as well, a lemon, an orange, and a crispy apple sliced thin and cut into quarters.  If you skip this, you might want to squeeze in some lemon juice and little extra orange juice.


Before serving, stir in 1 c club soda.


Post# 1031453 , Reply# 21   5/1/2019 at 06:57 by retro-man (nashua,nh)        

I have served large pitchers of Long Island ice tea, and or pitchers of Margaritas. Both have gone over very well and both can be prepped ahead of time and kept in fridge till needed. Both have a good kick to them. lol


Post# 1031491 , Reply# 22   5/1/2019 at 18:44 by perc-o-prince (Southboro, Mass)        
More summery, but...

I make Mai Tais in bulk by mixing the booze base in one pitcher (Rubbermaid 2qt juice bottle) and pineapple juice in another. "Coco-Locos" are done the same way (Pina Colada mix, rums and pineapple).


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