You may have seen that the Women’s World Cup is coming up in a couple weeks. If you’re not as familiar as I am let me share some information! This is the eighth edition of the FIFA Women’s World Cup. The host country this year is France and games will be played across nine different venues all over the country. There are 24 teams competing from six different confederations across the globe. The World Cup runs from June 7th to July 7th this year.
As an avid USWNT fan, I’m beyond ready to watch these ladies compete for their chance at their fourth World Cup win! Enjoy these twenty-three USWNT player inspired cocktails while you root them on this summer.
Morgan Brian – Bellini
Because who doesn’t love fresh fruit puree and sparkling wine? While Morgan is from Georgia, it is only fitting to serve up some peaches.
Ingredients
- 2oz peach puree
- 4oz Prosecco, chilled
Recipe Preparation
Pour the peach puree into a chilled Champagne flute. Gently fill the flute with Prosecco. Stir, if desired.
Abby Dahlkemper – The Abbey Cocktail
While the drink itself doesn’t have too much history – it dates back to the 1930s and can be found gracing a few brunch cocktail lists.
Ingredients
- 4oz gin
- 2oz aperitif wine
- 2oz orange juice
- 4 dashes aromatic bitters
Recipe Preparation
Combine all ingredients into your cocktail shaker of choice. Fill with ice, vigorously shake, and pour into two chilled cocktail glasses.
Tierna Davidson – Mango Mule
Being the youngest on the team at only 20, it’s only right to serve up a tasty mocktail.
Ingredients
- 4-5 slices of Cucumber
- 1oz honey syrup
- 1.5oz mango puree
- 1.5oz fresh lime juice
- 1.5oz ginger beer
- Ice
Recipe Preparation
Muddle cucumber and honey syrup in the bottom of a cocktail shaker. Add the mango puree and lime juice and shake, covered, with ice vigorously for 10 seconds. Strain into a copper mug. Top with ginger beer and stir to incorporate.
Crystal Dunn – Cranberry Crystal
This cocktail is one of those drinks that comes with twice as much fruit juice as liquor, making it suitable for brunch, for sipping by itself, or for a night of dancing.
Ingredients
- 1oz vodka
- 1/4oz amaretto
- 1/4oz Crown Royal
- 1/4oz gin
- 2oz orange juice
- 2oz cranberry juice
- Dash of grenadine syrup
Recipe Preparation
Pour the vodka into a glass half-filled with ice cubes. Next pour in the fruit juices, followed by the other liquors. Add the grenadine last, stir it all together, and garnish with a lemon wedge.
Julie Ertz – Paloma
While the Paloma is a traditional Mexican cocktail, Julie was born and raised in the south west – which has strong ties to Mexico.
Ingredients
- Kosher salt
- 1 grapefruit wedge
- ¼ cup fresh grapefruit juice
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar
- ¼ cup mescal or tequila
- ¼ cup club soda
Recipe Preparation
Pour some kosher salt on a plate. Rub half of rim of a highball glass with grapefruit wedge; dip rim of glass in salt. Combine grapefruit juice, lime juice, and sugar in glass; stir until sugar is dissolved. Stir in mescal, add ice, and top off with club soda. Garnish with grapefruit wedge.
Adrianna Franch – French 75
The similar name aside, this Parisian cocktail is perfect for making year-round.
Ingredients
- 2 ounces London dry gin
- ¾ ounce fresh lemon juice
- ¾ ounce simple syrup
- 2 ounces Champagne
- Long spiral lemon twist (for serving)
Recipe Preparation
Combine gin, lemon juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds. Strain cocktail through a Hawthorne strainer or a slotted spoon into a large flute. Top with Champagne; garnish with lemon twist.
Ashlyn Harris – Shark Bite
Ashlyn considers herself half human and half shark. It’s only fitting to serve up a simple summer cocktail.
Ingredients
- 1.5oz coconut rum
- 3oz pineapple juice
- splash blue curaçao
Recipe Preparation
In a cocktail shaker, pour all three ingredients over ice. Shake for 15-20 seconds until well chilled. Fill a glass with ice, then pour over the cocktail. Give it a squeeze of lime.
Tobin Heath – The Manhattan
Having grown up in Basking Ridge, NJ, which is a large commuter town to the city – the Manhattan is only fitting as it has found its footing as one of the cornerstones of the craft cocktail renaissance.
Ingredients
- 2oz Bourbon or rye
- 1oz Sweet vermouth
- 2 dashes Angostura bitters
- 1 dash Orange bitters
Recipe Preparation
Add all the ingredients into a mixing glass with ice, and stir until well-chilled. Strain into a chilled coupe. Garnish with a brandied cherry.
Lindsey Horan – Colorado Bulldog
The difference between a Colorado Bulldog and a White Russian, you ask? The Bulldog is bubbly… Just like the Lindsey who is from Colorado.
Ingredients
- 1oz vodka
- 1oz coffee liqueur
- 2oz cream (or milk)
- 2oz cola
Recipe Preparation
Pour the vodka and coffee liqueur in a rocks glass filled with ice. Fill with equal amounts of milk or cream and cola. Stir well.
Ali Krieger – The French Connection
She made the team and we couldn’t be happier. This cocktail is the perfect way to start, or maybe end, your day.
Ingredients
- Hot coffee
- 1oz Cognac
- 1oz Amaretto
- Shaved almonds
- Whipped cream
Recipe Preparation
Fill a hot glass with an ounce of Cognac and an ounce of Amaretto, then fill the rest with hot, black coffee. If you want to add another dimension, top with whipped cream and shaved almonds.
Rose Lavelle – Frose
Rose Frosé! It’s like a
Ingredients
- 2oz rosé (Provence style)
- 1oz vodka
- 1oz fresh watermelon juice
- ice
- watermelon wedges and mint, to garnish
Recipe Preparation
Combine all ingredients in a blender with ice. Serve in a coupe glass and garnish with watermelon wedge and mint.
Carli Lloyd – New Brunswick Cocktail
R U RAH RAH. Carli and I attended the same university so cheers!
Ingredients
- 1oz Rye Whiskey
- 2oz Pink Grapefruit Juice
- ½ tsp Simple Syrup
- ½ tsp Lemon Juice
- 1oz Lillet Rouge
- 2 dashes Grapefruit Bitters
Recipe Preparation
Shake, strain over rocks in a highball, top with fortified wine and bitters.
Allie Long – Long Island Iced Tea
A dive bar classic but with a fresh taste!
Ingredients
- 1/3 cup granulated sugar
- 4 black tea bags
- 1/2oz each gin, vodka, light rum, tequila, and triple sec
- 1oz fresh lemon juice, plus very thinly sliced lemon rounds for serving
- 1/4 cup seltzer
Recipe Preparation
Bring sugar and 1/2 cup water to a simmer in a pot, stirring until sugar is dissolved. Remove from heat; add tea bags and let steep 10 minutes. Remove and discard bags; let cool completely. Refrigerate 1 hour or up to 1 week. For each cocktail, fill a tall glass with ice. Add 2 ounces tea syrup, the alcohols, lemon juice,
Jessica McDonald – Red Sangria
Everything is in bulk when you’re a mother. Look out for her son in the stands at the World Cup this year!
Ingredients
- 1 bottle of Pinot Noir or other fruity low-tannin red wine, chilled
- 1 large orange
- 1 cup thinly sliced seasonal fruit
- 1 small lemon, sliced into thin rounds
- ½ cup brandy
- 1 to 2 tablespoons maple syrup, to taste
- Ice, for serving
Recipe Preparation
To prepare the orange, slice it in half from the stem end downward. Squeeze the juice of one-half of the orange into a pitcher. Thinly slice the remaining orange half and place the slices into the pitcher. Add the prepared seasonal fruit and lemon. Add the brandy and 1 tablespoon of the maple syrup. Pour the wine into the pitcher and stir to combine. Taste, and add another tablespoon of maple syrup if it’s not sweet enough for your liking. You can serve this sangria immediately, or let it marinate for 2 to 8 hours for more fruity flavor. Serve in wine glasses with a few ice cubes to keep it chilled. Enjoy!
Samantha Mewis – Slammin’ Sammy
She’s known to kick rockets at the goal from midfield.
Ingredients
- 2oz amaretto
- 2oz cointreau
- 4oz orange juice
- 4oz cranberry juice
Recipe Preparation
Add amaretto and triple sec to ice-filled glass. Pour in orange juice and top off with apple-cranberry juice to taste. Stir. Serve in Highball Glass
Alex Morgan – Captain Morgan and Coke
As straight forward as it gets.
Ingredients
- 2oz spiced rum
- 4 to 6oz Coca-Cola
- Garnish: lime wedge
Recipe Preparation
Pour the rum into a highball glass filled with ice. Top with cola. Garnish with a lime wedge.
Alyssa Naeher – Bourbon Blackberry Collins
This cocktail mainstay of your warm weather drinking.
Ingredients
- 4 blackberries
- Ice
- 1 1/2oz bourbon
- 3/4oz fresh lemon juice
- 3/4oz simple syrup
- 2oz chilled club soda
Recipe Preparation
In a cocktail shaker, muddle 3 blackberries. Add ice and the bourbon, lemon juice and simple syrup and shake well. Strain into a chilled, ice-filled collins glass. Stir in the club soda and garnish with the remaining blackberry.
Kelley O’Hara – Scarlett O’Hara
What could be more appropriate for this Southern woman than a Scarlett O’Hara?
Ingredients
- 2oz Southern Comfort liqueur
- 1 lime wedge
- 4-6oz cranberry juice
Recipe Preparation
Pour Southern Comfort into a
Christen Press – Hard Water Presbyterian
A slightly spicier version of the classic Presbyterian, this bourbon drink recipe has a real ginger kick.
Ingredients
- 2oz Club soda
- 2oz Bourbon
- 3⁄4oz Lemon juice
- 1⁄2oz Ginger syrup
Recipe Preparation
Fill a Collins glass with ice, add the club soda and set aside. Add the remaining ingredients to a shaker and fill with ice. Shake briefly and double-strain into the prepared glass. Garnish with a piece of candied ginger.
Mallory Pugh – Dirty Shirley
She’s freshly twenty-one, so here’s a spiked take on a classic mocktail.
Ingredients
- 2oz cherry vodka
- 4oz
lemon lime soda - 1 tsp grenadine
- lime wedge
- maraschino cherries
Recipe Preparation
Fill a glass with ice. Pour cherry vodka over ice and top with lemon lime soda. Slowly pour the grenadine into the drink along the side so that it can sink to the bottom of the drink. Garnish with a lime wedge and maraschino cherry or two.
Megan Rapinoe – Avocado Margarita
California and avocados? Meet the Rapinoe-rita.
Ingredients
- 1 ripe avocado, peeled and pitted
- 2 cups ice
- 4oz tequila
- 2oz Cointreau (or any orange liqueur)
- 2oz fresh lime juice
- 1/4 cup fresh cilantro leaves, optional
- pinch of salt
- 1-3 teaspoons agave nectar, optional
- 1-3 slices fresh jalapeno, optional
- optional garnishes: fresh lime wedges, extra fresh cilantro, extra avocado slices
Recipe Preparation
Add avocado, ice, tequila, Cointreau, lime juice, cilantro, and salt to a blender. Pulse until smooth. Taste and add extra agave nectar to sweeten, and/or extra jalapeno to kick up the heat, if desired. Pulse until smooth. Serve immediately in glasses that have been rimmed with salt. Top with optional garnishes, if desired.
Becky Sauerbrunn – Whiskey Sour
Few cocktails are as quick to satisfy and endlessly mutable as the Whiskey Sour.
Ingredients
- 2oz bourbon
- 3/4oz lemon juice
- 3/4oz simple syrup (1:1, sugar:water)
- 1/2oz or 1 small egg white
Recipe Preparation
Add all ingredients to a cocktail shaker, and dry shake. Add ice to the shaker and shake well. Strain into a chilled coupe or cocktail glass or over ice into a rocks glass.
Emily Sonnett – Martini
A sonnet and a martini have two things in common: simple yet so complex.
Ingredients
- 2oz London Style Dry Gin
- 1oz Dry Vermouth (preferably French)
- 4 Dashes Orange Bitters
Recipe Preparation
Combine all ingredients in a mixing glass, add ice, stir to dilute and chill the drink, then strain into a champagne coupe. Garnish with a lemon twist.
Now sip to your heart’s content and let’s cheer on these ladies as they take on the 2019 World Cup!
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