Flay's Fun Summer Cocktails

There's nothing better than a cool refreshing drink at a summer soiree.

In The Early Show's "Culinary Inspirations" series on Thursday, resident chef Bobby Flay offered recipes, with and without alcohol, sure to whet your whistle, and those of your guests!

Terminology

Cactus pear syrup: The cactus prickly pear has long been popular in Mexico. These fleshy, oval leaves, also called pads or paddles, of the nopal cactus, are gaining popularity in the United States. They range in color from pale to dark green and have a delicate, slightly tart green-bean flavor. Though fresh nopals, which are also called, simply, cactus leaves, are available year-round in Mexican markets and some supermarkets, they're at their tender and juicy best in the spring. Look for small, firm, pale-green nopals with no signs of wrinkling. Refrigerate tightly wrapped for up to a week. Before use, the thorns must be removed; a vegetable peeler will shave them off quickly. The flesh is generally cut into small pieces or strips, simmered in water until tender, and used in a variety of dishes, from scrambled eggs to salads. Nopalitos (nopals that are diced or cut into strips) are available canned (pickled or packed in water). Acitrónes are candied nopals, packed in sugar syrup and available in cans or jars.

Mojito: This is the national drink of Cuba. It's as enjoyable as a summer vacation on the beach! It's made by combining mint, called "hierba buena" or "good herb" in Cuba, with syrup, lime juice, rum and club soda. The word "mojo" means "assemble" or "mixture" and that's exactly what this cocktail is: a very enjoyable and harmonious mixture of aromatic and tasteful ingredients.

Margarita: An internationally popular cocktail made with tequila, lime juice, and orange liqueur. Its origin has never been definitively proven, but it was invented sometime between 1930 and 1950, probably in Mexico.

RECIPES:

Mojito
Yields: 1

1 teaspoon superfine sugar
3 fresh mint leaves
Squeeze of fresh lime juice
2 ounces light rum
Splash of club soda
Ice cubes

Place sugar and mint in a tall glass and using the back of a spoon, mash the mint leaves into the sugar. Add the remaining ingredients and serve.

For more recipes, go to Page 2.Mojito Lime Aid
Yields: 2 cups

1/2 cup fresh mint leaves, plus sprigs for garnish 2 limes, cut into wedges, plus more for garnish 2 cups crushed ice, plus more for serving 1 cup Lime-Mint Syrup, recipe follows 1 liter white rum 1/2 cup fresh lime juice Club soda

Muddle the mint leaves and lime wedges with 2 cups crushed ice in the bottom of a large pitcher. Add Lime-Mint Syrup, rum, lime juice, and more ice. Top off with club soda, to taste. Pour into glasses over ice and serve. Garnish each glass with a lime wedge and mint sprigs, if desired.

Lime-Mint Syrup 2 cups sugar 2 cups water 2 limes, zested 1/2 cup fresh mint leaves Bring the sugar and water to a boil in a medium saucepan and cook until the sugar is completely dissolved, about 1 minute. Remove from the heat, stir in the lime zest and mint, and let sit at room temperature for 30 minutes to infuse the syrup with the flavor of lime and mint. Strain out the mint and zest and refrigerate the syrup, covered, until cold.

Passion Fruit Sangria
Yields: about 12 cups

2 bottles dry white wine
3/4 cup brandy
1/2 cup triple sec
3/4 cup simple syrup
3/4 cup passion fruit puree; it would be cool if you could find some fresh passion fruit too. Can also use Alize Liqueur too
2 cups fresh orange juice
3 oranges, sliced into thin rounds
3 green apples, cored and sliced thin
2 lemons, sliced into thin round
1 cup blackberries, washed and sliced in half

Combine all ingredients in a large pitcher. Refrigerate, covered, 2 hours or up to 2 days. Serve over ice with pieces of the fruit.

Cactus Pear Margarita
Yields: 1

2 ounces white tequila
1 ounce Cointreau
1 ounce cactus pear syrup
1/2 ounce fresh lime juice
Ice cubes
Lime wedge
Coarse salt, optional

Combine tequila, cointreau, cactus pear juice, lime juice and ice cubes in a cocktail shaker and shake for 10 seconds. Strain into a martini glass with or without salt rim, garnish with lime wedge.

You can also serve over ice in a rocks glass or you can blend with ice in a blender for a frozen cactus pear margarita.

Cactus Pear Fizz

1/2 ounce cactus pear syrup
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
Lime or orange club soda
Ice

Stir together cactus pear syrup, orange and lime juice in the bottom of a glass. Add a few ice cubes and fill to the top with club soda.