Happy Hour: 3 Cool Cocktails
IT’S HOT OUTSIDE, so cool down with three summer cocktails featured in the July/August 2010 issue!

Mango Margarita, page 104
The bartenders at Rust in Clarksdale shake things up every spring and summer with their tropical take on the classic margarita served in a Mason jar.

6 ounces mango nectar
1 ounce tequila
1 ounce orange liqueur (Rust prefers Patron Citronge)
Juice from 1/2 lime
In a shaker filled with 1 cup of ice, add all ingredients. Shake well and strain into glass filled with ice. Garnish if desired with a lime and orange slice.

 
Fabulous Frozen Margaritas, page 110
The National Association of Junior Auxiliaries (NAJA) and its legacy of volunteer service is rooted right here in the Mississippi Delta. In 2008, the NAJA published Silver Spoons, Blueberry Afternoons, a delightful cookbook of favorite recipes and recollections submitted by local JA chapters from across the South.

2 fifths of tequila
1 pint Triple Sec
3 1/2 quarts water
1 cup lime juice
1/2 cup lemon juice
8 (6-ounce) cans frozen lemonade concentrate, thawed
Mix the tequila, Triple Sec, water, lime juice, lemon juice and lemonade concentrate in a freezer safe container. Freeze for 36 hours. Serve in glasses rimmed with margarita salt, if desired. Serves 20.
 

Frozen Mint Juleps, page 94
Inspired by outdoor entertaining, Delta Magazine featured two outdoor living spaces in the July/August 2010 issue. Debbie Belk, one of our gracious hostesses, shared with us her crowd-favorite frozen mint juleps.

1 can frozen Bacardi Margarita concentrate
1/2 to 1 can Bourbon
Fresh mint leaves
Blend all ingredients and serve immediately.