Hosting a summer soiree, I invariably face the dilemma of what thirst-quenching drinks to provide. While iced tea and lemonade remain obvious choices, I know that some will crave a beverage with more of a kick than chilled raspberry lemonade. That’s when I haul out my blender, pitchers, barware and kitschy, paper umbrellas and start whipping up seasonal cocktails.

Among my go-to recipes is Sangria Blanco. Typically, when I hear “sangria,” I think of the red wine punch found throughout Spain. In fact, this crimson drink gets its name from the Spanish word for “bleeding.” Yet, in the dead of summer bartenders will replace the signature red wine with a cold white and offer Sangria Blanco to their parched clientele.

Although I love both versions, I tend to think of white sangria as my “everything but the kitchen sink” drink. Into my punch bowl go dry white wine, white rum, triple sec, gin, brandy, fresh orange juice, canned pineapple juice and simple syrup. After stirring the ingredients, I cover and then squeeze the bowl into my refrigerator. There the flavors will meld together for up to 24 hours. Topped with slices of frozen peaches, plums and lemons, Sangria Blanco serves a small army or, in my case, 10 to 12 cocktail-loving friends.

The Limoncello Drop likewise ranks high among my party favorites. A variation of the vodka-based Lemon Drop, this sweet but tart drink reminds me of a childhood treat, Lemon Drop candy. I’m not alone in this impression. Supposedly, the original was named for that confection.

Differing from the Lemon Drop in ingredients as well as name, the Limoncello Drop consists of the Italian liqueur limoncello, triple sec, peeled lemons and sugar. To make this sweet but tart repast, I plunk everything into my blender and blend until smooth. I then strain the drink into a pitcher and refrigerate it until the guests arrive. Cold and smooth, it’s an excellent choice for a steamy summer night.

When I’m not pressed for time, I often opt for watermelon daiquiris. An invention of the late 19th century, the daiquiri hails from the Cuban mining town of the same name.

Unlike the original cocktail of rum, lime, sugar and ice, my concoction includes chunks of frozen watermelon. Here time becomes a factor in that I must cut up and freeze a watermelon. If the cubes don’t harden by the time that I toss them into my blender, I end up creating batches of spiked watermelon smoothies. Tasty but not what I had intended on serving.

SANGRIA BLANCO
Serves 10 to 15

2 1/2 to 3 bottles of dry white wine
3 ounces white rum
3 ounces triple sec
2 ounces gin
brandy, to taste
1 cup orange juice
1/2 cup pineapple juice
1 cup simple syrup
2 peaches
3 plums
2 lemons

Wash and cut into cubes the peaches and plums. Wash and slice in half the lemon and then slice into thin half-moons. Mix the fruit together and then place equal amounts into empty ice cube trays, leaving enough space to add water. Add water to the trays and freeze. (Note: These should be made at least several hours before mixing and/or serving the sangria.)

In a large bowl or pitcher pour in the wine, rum, triple sec, gin, brandy, orange and pineapple juices and simple syrup. Taste and adjust flavors accordingly. Refrigerate until ready to serve.

Before serving, stir so that the ingredients are well-blended. Tumble in the fruit-filled ice cubes and allow guests to help themselves to cold, fruity, Sangria Blanco.