Summer Cocktail Ideas

• 1 large peach (about 7 ounces)
• 2 medium apricots (about 2 ounces each)
• 1/3 cup peach nectar
• 1 cup chilled Sauternes

Directions:

• 2 1/2 small ripe mangoes, peeled and cubed (about 2 cups), plus 1/2 mango cut into slices with skin, for garnish
• 4 ounces best-quality golden rum
• 4 cups fresh pineapple juice (from a 4 1/2-pound pineapple)
• Fresh tropical fruit, such as dragon fruit and star fruit, for garnish

Directions:

Puree mangoes, rum, and 1/2 cup water in a blender. Pour 2 ounces puree into each of six 12-ounce glasses. Fill glasses with ice, and top off with pineapple juice. Garnish with tropical fruit.

• 3 cups seeded watermelon, cut into 1 1/2-inch pieces
• 1 1/2 cups white vermouth
• 1 1/2 tablespoons superfine sugar
• 3 cups crushed ice
• Edible pansies, for garnish

Directions:  Place watermelon, vermouth, and sugar in a blender; process until watermelon has been liquefied, about 10 seconds. Add ice; process 3 seconds more. Garnish with pansies, and serve in chilled glasses.

All of these are from Martha Stewart Summer Cocktails Section