Top 5 Edgewater Glen Garden Walk Cocktail Party Recipes (Videos)

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Well folks it is that time of year again. The Edgewater Glen Garden Walk will be next Sunday, July 10th from 12:00 – 5:00 pm starting at 1420 W Glenlake.

We’ve noticed a growing trend of neighbors inviting a bunch of friends over for pre-Garden Walk mimosas or post-Garden Walk cocktail parties in their backyards. If you are looking for some ideas for your party this year the recipe list is out. 🙂

See you next Sunday!

#1 Mojito Slushies

INGREDIENTS

1/2 c. fresh lime juice (about 4 to 6 limes)
1/4 c. agave
1/3 c. fresh mint leaves
2 limes, zested
1/2 c. light rum
ice
Mint sprigs, for garnish
Lime wedges, for garnish

DIRECTIONS

(1) Add the lime juice, agave, mint leaves, lime zest, and rum to a blender. Blend until smooth. Fill the blender to top with ice and blend until slushy.
(2) Pour into glasses, garnishing each with a sprig of mint and a lime slice.

[Recipe from Delish]

 

#2 Rosé Sorbet

INGREDIENTS

2 c. rosé, divided
1 1/4 c. sugar
3 c. frozen raspberries
1/2 c. fresh raspberries
mint, for serving

DIRECTIONS

(1) In a small saucepan over medium heat, combine 1 cup rosé and sugar. Bring to a boil, whisking constantly until sugar dissolves. Remove from heat and let cool to room temperature.

(2) In a blender combine frozen raspberries and 1/2 cup rose syrup. Process until smooth. Taste the mixture, adding more rose syrup if desired. Pour into a loaf pan, cover with plastic wrap and freeze until firm, about an hour.

(3) To make floats, scoop small portions into champagne flutes and top with more rose. Add fresh raspberries and a sprig of mint to each glass.

[Recipe from Delish]

 

#3 Pink Starburst Cosmos

INGREDIENTS

5 red Starburst candies, unwrapped
5 pink Starburst candies, unwrapped
1 1/2 c. vodka
2 oz. lime juice
2 oz. Cointreau or triple sec

DIRECTIONS

(1) Wash and dry two mason jars (or cups with a screw-top lid). Place red Starburst candies in one, and pink Starburst in the other. Pour 3/4 cup vodka in each jar, screw on lids and shake vigorously for at least 10 seconds. (The vodka will look slightly cloudy and have a pinkish tint.) Let sit overnight, to infuse vodka with candy flavor.

(2) Pour one flavor of Starburst-infused vodka into a cocktail shaker (or large mason jar with a lid) filled with ice. Add 1 ounce lime juice and 1 ounce Cointreau. Shake and pour into two glasses. Repeat with the other flavor vodka and remaining ingredients.

[Recipie from Delish]

 

#4 Fruity Wine Slushies

INGREDIENTS

1 lb. frozen peaches
3 c. pinot grigio
1 lb. frozen strawberries
2 fresh strawberries, for garnish

DIRECTIONS

(1) In a blender, blend peaches with 1 1/2 cups pinot grigio until smooth. Mixture should be thick, but pourable. Transfer to a container and rinse blender.

(2) Blend strawberries with remaining 1 1/2 cups pinot grigio until smooth.

(3) Place serving glasses in a loaf pan so they lean and you can pour in first layer at a diaganol.

(4) Pour in frozen peach mixture until glass is half full. Add frozen strawberry mixture, spooning mixture on the top to prevent a spill.

(5) Garnish with strawberries and serve.

[Recipie from Delish]

 

#5 Strawberry Daiquiri Jell-O Shots

INGREDIENTS

25 large strawberries
3 oz. box strawberry jello
1 c. water
1 c. rum
Juice of 3 limes
sugar, for rim

DIRECTIONS

(1) Slice off the tops and tips of strawberries (making sure to not create a hole in the bottom!) Using a small melon baller, gently scoop out inside of strawberry, creating a “shot glass.” Discard insides.

(2) In a large bowl, whisk together Jello and boiling water until completely dissolved. Add rum and lime juice and whisk to combine.

(3) Carefully pour Jello mixture into strawberries. Refrigerate until firm, 3 to 4 hours.

(4) Dip tops of strawberries in sugar. Serve.

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