Easy End of Summer Drinks + Apps
We hate to say it, but Summer is soon coming to an end. The days are numbered of sitting on your patio, sipping a summer cocktail, and eating your favorite appetizer. We will miss the farmer’s markets and outdoor live music. Linens will be traded in for fleece-lined, and soon, we will be smelling pumpkin spice and apple-cider scents fill up our homes.
But who says our summer mindset needs to end? We are still allowed to make our favorite summer recipes and cocktails! Signey Hanley, local food-blogger of @sweetnsaltysig, agrees with us! Signey put together a few of her favorite end-of-summer cocktail and appetizer recipes that can shamelessly be enjoyed all year long!
From Signey’s favorite Lemon Rosemary Margarita to her famous Rainbow Spring Rolls (Bailey and Cire’ approved ;) ). These recipes are easy-to-make and easy to enjoy!
Recipes written by Signey Hanley @sweetnsaltysig
Lemon Rosemary Margarita
Ingredients
Lemon zest, Lemon juice, Fresh Rosemary,
Agave simple syrup, Tequila, Water & Sugar
How To
1. Grab your favorite cocktail glass and run a lemon wedge around the rim.
2. Take the glass and dip the rim with sugar.
3. Add desired amount of ice into your glasses.
4. Add fresh lemon juice, tequila, water, and agave to cocktail shaker.
5. Shake it good and pour into your glasses.
6. Top with lemon zest and fresh rosemary. Enjoy!
Rainbow Spring Rolls
Ingredients
8 rice paper wraps, 1⁄4 cup mint leaves, 1⁄4 cup basil leaves, 1 1⁄2 cup thinly sliced purple cabbage
3 large carrots, shredded, 1 mango, sliced, 1 red bell pepper, thinly sliced, Avocado, sliced
Thai peanut sauce – I buy mine from local grocery store
How To
1. Fill a large shallow dish (I used a pie pan) with warm water. Place one rice paper wrap in water
for 20-25 seconds until soft (be careful, they tear easy!) Transfer rice paper wrap to a cutting
board.
2. Arrange a few mint and basil leaves in the middle of the rice paper and then add cabbage,
carrots, mango, red pepper, and avocado.
3. Fold left and right sides of rice paper over fillings. Fold side closest to you up and over fillings to
seal everything together. Roll up tightly.
4. Repeat with remaining rolls and service with Thai peanut sauce. Enjoy!
Grapefruit Ginger Fizz Mocktail
Ingredients
Ginger, Fresh Mint, Agave, Grapefruit seltzer (I prefer the bubbly kind)
Fresh grapefruit juice, Sugar, Grapefruit slices
How To
1. Grab a glass and dip the entire rim in agave.
2. Take the glass and dip the rim with sugar.
3. Add desired amount of ice into your glass.
4. Fill half of glass with grapefruit seltzer and other half with fresh grapefruit juice.
5. Zest fresh ginger for some zing (also good for your gut!)
6. Top with mint & grapefruit slices and enjoy!
Super Simple Salad
Ingredients
Arugula, 6 radishes (paper thin), 1 tsp tarragon, 3 hard-boiled eggs
1⁄2 cup pistachios, 1 package of honey goat cheese, Dressing of choice – I used Salad Girl’s Apple Maple Vinaigrette
How To
1. Rinse all produce. Slice radishes and hard-boiled eggs.
2. Arrange arugula in a large salad bowl. Add radishes, hard boiled eggs (gently), pistachios, and
crumbled goat cheese. Top with tarragon.
3. Toss and enjoy!
