Six Great Gluten-Free Cocktails for Spring

Celiac.com 03/12/2022 - Spring can mean rain, snow, sunshine and flowers, sometimes all in the same few weeks. Luckily, we've got you covered on the cocktail front with these six great cocktails to help coax out the sunshine.

Gluten-Free Classic Paloma

Ingredients:

• 6 ounces tequila blanco
• 1⅓ ounces fresh lime juice
• 6 ounces fresh grapefruit juice
• Pinch of salt
• Crushed ice, for serving
• 12 ounces grapefruit soda, such as Jarritos, Squirt or Fresca
• 3 slices fresh pink or red grapefruit, for serving
• 3 lime wedges, for serving

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Directions:
Divide the tequila, lime and grapefruit juices among the three glasses. Add a pinch of salt to each glass. Fill three-quarters full of ice, then stir to combine. Top with grapefruit soda, then garnish with a slice of grapefruit and a lime wedge.

Gluten-Free Frozen Lemonade

Depending on where you live this might be more of a summer drink, but in warmer places, this makes a great spring beverage.

Ingredients:

• ⅓ cup freshly squeezed lemon juice
• ⅓ cup granulated sugar
• 4 cup vanilla ice cream
• Lemon slices, to garnish

 
Directions:
In a small pitcher, combine the lemon juice and sugar. 

Stir very well to dissolve the sugar.  

Add 1 cup water and ½ cup ice cubes. 

Stir well to chill the mixture. 

Add the vanilla ice cream to a blender with the lemonade mixture. 

Blend on high until very smooth. 

Pour into two glasses and garnish with a lemon slice.

Gluten-Free Sparkling Margaritas

Nothing takes the already festive margarita up a notch like a bit of bubbly. Champagne or sparkling wine will help you take your margarita celebration to the top.

Ingredients:

• ¼ cup salt
• 4 ounces lime juice
• 3 ounces tequila
• 2 ounces triple sec
• Ice
• Champagne, or sparkling wine, like Prosecco or cava
• Lime wedges or slices, for garnish

Directions:
Place the salt on a small plate. 

Place a splash of water on another small plate. 

Dip just the rims of two glasses in the water, then dip in the salt.

In a cocktail shaker, combine the lime juice, tequila, triple sec, and ice. 

Shake for 10-20 seconds to chill thoroughly, then strain into two glasses.

Top the glasses off with as much sparkling wine as you like and garnish with a lime wedge. 

Serve immediately.

Gluten-Free Strawberry Margaritas

Ingredients:

• 1 qt. strawberries, hulled and quartered (about 4 cups) 
• ⅓ cup sugar
• Juice of 3 limes, plus lime wedges for garnish
• 2 cup silver tequila
• ⅓ cup triple sec
• 1 cup freeze-dried strawberries
• ¼ cup kosher salt

Directions:
Puree the fresh strawberries, sugar and lime juice in a blender until smooth, 2 to 3 minutes. 

Strain through a fine-mesh sieve into a large measuring cup or pitcher. 

Stir in the tequila and triple sec and refrigerate until ready to serve.

Just before serving, crush the freeze-dried strawberries in a resealable plastic bag using a rolling pin or heavy skillet. 

Mix the crushed strawberries with the salt in a small bowl and pour onto a shallow plate. 

Use a lime wedge to wet the rim of a glass, then dip the rim in the strawberry salt. 

Fill the glass with ice and pour in the margarita. 

Garnish with a lime wedge. 

Serve immediately.

Gluten-Free Red Wine Sangria

Ingredients:

• ⅓ cup brandy or gluten-free fruit based liqueur
• 1 6 oz can pineapple juice
• 1 orange
• ⅓ cup sliced strawberries
• ⅓ green apple, cored and sliced
• 1 peach or nectarine, pitted and sliced
• 1 750 mL bottle red wine, chilled 

Directions:
In a ½-gallon sized container, combine the brandy and pineapple juice. 

Stir very well to combine.

Halve the orange. 

Squeeze one half of the orange into the pitcher and slice the remaining half. 

Place the slices of oranges, strawberries, apples, and peaches into the container. 

Top with red wine and stir to combine. 

Chill 8 hours or overnight. 

Serve over ice, with a little bit of fruit in each glass.

Gluten-Free Classic Spring Mint Julep

Ingredients:

• 4 sprigs fresh mint
• ⅓ ounces simple syrup
• 2 ⅓ ounces bourbon
• Crushed ice

 
Directions:
Remove the leaves from one sprig of mint and place in a mint julep cup or rocks glass with the simple syrup. 

Using a wooden muddler, gently muddle to release the aromas and flavor of the mint leaves, about 20 seconds.

Add the bourbon to the glass, then fill with crushed ice. Stir well to combine, until the sides of the glass are icy, abut 20 seconds.

Bundle the remaining three sprigs of mint together and slap them on the back of your hand. 

Stick the mint into the ice to create a mint bouquet on the side of your glass. 

Drink immediately!