Love at First Sip
There’s nothing more refreshing on a hot summer afternoon than an icy cocktail to help you cool down and rejuvenate. Here are six classic cocktails for you, but with a twist. Rosie put her own Outer Banks spin on them to take advantage of northeastern North Carolina’s fresh fruits. Please enjoy these thirst-quenching libations.
Now, just take your cocktails out on the deck, relax, and enjoy the view.
And if Cowboy Kayaker cruises through, by all means offer him a drink!
Kill Devilicious Daiquiri
Yield: 2
- ½ – ¾ cup white rum, depending on your tastes, preferably Kill Devil Silver Rum
- 2 cups fresh North Carolina strawberries,
hulled and roughly chopped - 2 limes, juiced
- 2 cups ice cubes
- Sprigs of mint, for garnish
In a blender, combine rum, strawberries, lime juice, and ice. Pulse to blend. If you like your daiquiris a little more slushy, add more ice a
half cup at a time and pulse to desired consistency. Pour into a chilled glasses and garnish with mint and an optional extra strawberry.
Corolla Colada
Yield: 2
- 4 oz. rum
- 2 oz. cream of coconut
- 1 8-oz. can of crushed pineapple with juice
- 2 cups ice
- North Carolina peach slices, for garnish
Combine all ingredients in blender and mix well.
Garnish with peach slices and/or an optional slice
of pineapple.
Manteo Margarita
Yield: 4
- 2 cups cubed North Carolina watermelon
- 1 TB sugar
- 2 limes, juiced
- 6 oz. tequila
- 3 oz. triple sec
- 2 cups ice
- 1 lime, cut into wedges for garnish
- Kosher salt, to rim the glass
Moisten the rims of four margarita glasses with a lime wedge, then coat the rims in salt and chill the glasses. In a blender, purée the watermelon, sugar, lime juice, tequila, triple sec, and ice. Garnish with a lime wedge and an optional watermelon ball.
Coquina Sunrise
Yield: 2
- 4 oz. tequila
- 1 ½ cups fresh orange juice
- Ice cubes
- 2 oz. grenadine syrup
- North Carolina cantaloupe, for garnish
- Orange slices, for garnish
- Maraschino cherries, for garnish
Mix together tequila and orange juice. Fill chilled glasses with ice cubes and pour in orange juice mixture. Slowly pour an ounce of grenadine into each glass and wait for it to settle to the bottom. Garnish with a slice of cantaloupe, an orange slice, and maraschino cherries.
Monteray Mojito
Yield: 2
- 1 cup blueberries
- 10 mint leaves
- 2 TB turbinado sugar
- 6 TB lime juice
- 4 oz. rum
- 4 oz. champagne
Divide blueberries, mint, sugar, and lime juice among 2 glasses and muddle the ingredients. Fill the glasses with crushed ice, then pour half the rum and half the champagne into each glass. Garnish with any extra mint and blueberries.
Nags Head Naked Navel
Yield: 2
- 3 oz. vodka
- 2 oz. peach schnapps
- 1 cup orange juice
- North Carolina peach slices, for garnish
- Sprigs of mint, for garnish
Mix vodka, schnapps, and orange juice.
Pour over crushed ice and garnish with
peach slices and a sprig of mint.
Author: Rosie Hawthorne
Rosie Hawthorne is a blogger, gardener, wanderluster, and mother of three. She learned to cook by watching Julia Child every Saturday afternoon on her 11-inch black and white TV with legal pad and pen in hand. For the Hawthornes, every meal is a celebration of life.
