Queer Cocktail Recipes to Enjoy for the Spring and Pride Seasons
There’s something about an ice cold cocktail that hits different during the Spring. It harkens the promise of a fabulous Pride and Summer season and it helps to put the dreary winter months further in your rearview mirror.
As we all gear up for fun in the sun, we invite you to try out these delicious cocktail recipes from Bacardi, perfect for your first cookout of the season or Pride soiree that your hosting! Enjoy!
The Cheever
1 part (oz) Bacardi Silver
½ part cream
½ part cream of coconut
½ part blue curaçao
3 parts pineapple juice
Pour pineapple juice, Bacardi Silver, cream and cream of coconut with ice into a blender, blend it and strain into a large glass with ice cubes. Splash the blue curacao on top, and you got a party!
The Sour Melon
1 1/2 parts melon liqueur
1 1/2 parts Sweet and Sour Mix
1 part Bacardi Limon
Lemon juice (to taste)
2 1/2 inch square of fresh Ginger
Orange liqueur
Pour the melon liqueur first, then muddle the fresh ginger and lemon juice. Add sweet and sour and Bacardi Limon. Shake with ice. Strain and pour over the bottom layer. Top with cranberry juice and a floater of orange liqueur. If you desire, garnish with a bit of candied ginger.
Gelatinis
4 boxes of colored Jello mix: blue, green, yellow, and red
Bacardi Silver Rum
A few ice cubes
Whipped Cream (optional)
Sprinkles (optional)
Jello mix
Mix the blue Jello powder with 3/4 cup boiling water, then toss in a couple of ice cubes and stir, allowing the mixture to cool to around room temperature. Once no longer warm, add 3/4 cup Bacardi Silver, and pour your first layer into each shot glass. Place shot glasses in the refrigerator to solidify (30 to 60 minutes.)
Repeat this process with the green Jello mix, then yellow, then red, pouring each layer on top of the last, allowing each layer to solidify in the fridge before adding the next.
Once done, top with whipped cream and sprinkles.
The Dick Sucker
1 part Lemon lime soda
1 part Bacardi Limon
1 part Soda water
1 part Grape or blueberry schnapps
1 part Pear vodka
Use a shaker to mix all the ingredients together with ice. Strain and pour into a glass.
Rainbow Sangrigio
1 refrigerated bottle dry white wine
3 Tbsp. granulated sugar or honey
2 Tbsp. lime juice
8 cups diced rainbow fruit
2 oz. brandy (optional)
1/2 cup club soda or ginger ale (optional)
In a pitcher (or in the wine bottle), combine wine, sugar/honey, lime juice, and stir until combined.
Add fruit to your serving glasses or (separate) pitcher in your desired color order. Then pour the wine over the fruit until the fruit is covered. Refrigerate the drinks for 15 minutes to let the flavors meld.
If desired, top with a splash of Bacardi rum and club soda.
Marsha’s Pay It No Mind Punch
750 ml. chilled peach tea-infused Bacardi rum (below)
10 oz. simple syrup
8 oz. fresh lime juice
Ice
1 750 ml. bottle chilled rose sparkling wine
1 liter chilled sparkling water
Edible orchids, for garnish
Pre-chill all ingredients for at least 4 hours before serving. Combine tea-infused rum, simple syrup, and lime juice in a punch bowl with 4 cups of ice cubes or, preferably, a few medium-sized blocks of ice (they can be made in deli containers or Tupperware food savers) to reduce melting and dilution.
Top with the rosé sparkling wine and sparkling water. Garnish with edible orchids.
For peach tea rum
10 grams or 5 bags peach tea (such as Harney & Sons)
1 750 ml. bottle Bacardi rum
Combine tea and rum in a nonreactive container; let steep for 10 minutes and strain. The yield will be slightly less than you started with, but it will work with the recipe above. The infusion can be prepared up to 1 week in advance.
For simple syrup
Combine equal parts sugar and water in a small pot over low heat, stirring occasionally until all the sugar is dissolved. Let cool before using. Keep in the refrigerator in an airtight container for up to 1 week.
