KEEP IT COLORFULOUR FAVORITE SUMMER SNACKS & COCKTAILS June 20, 2016 Tweet It’s officially summer; the season of outdoor eating and rooftop dinner parties. Days are brighter, nights are warmer. It’s the only time of year when it’s acceptable to spend more time in the sand than the boardroom. And while we love nachos pretty much any time of the year, there are certain treats that are just made for sunny days. We asked some of our colleagues at Charming Charlie to share their favorite sips and snacks with us (we’re always looking for yummy inspirations). Colorful, refreshing and easy to prep, these recipes keep you out of the kitchen and let you spend more time having fun with the girls. Cheers to summer! THE DRINK ENTHUSIAST STEPHANIEONLINE MERCHANTHER PICK: THE PALOMAR HOW TO MAKE IT: Combine grapefruit juice, tequila and agave or simple syrup until well mixed.Pour over a tall glass (or mason jar) filled with ice and top up with soda water. Garnish with fresh rosemary. You can also add a touch of lime juice if you’d like! THE INNOVATOR LEXAEDITORIAL MANAGER HER PICK: BLUEBERRY SALSA HOW TO MAKE IT: Place two cups of the blueberries and all other ingredients in food processor and pulse briefly. Mix with remaining cup of whole berries and sprinkle with salt. Best served chilled overnight. THE GARDEN GIRL KELLY Copywriter HER PICK: GREEK SALAD HOW TO MAKE IT: In a salad bowl, combine all the chopped veggies. Whisk together the oil, olive juice, lemon, garlic, oregano, salt and pepper. Let sit for one hour, occasionally stirring to blend flavors. Pour dressing over salad add feta cheese and toss before serving. THE SWEET TOOTH AMBERTRAFFIC & PRODUCTION COORDINATOR HER PICK: GUMMY BEAR MARTINI HOW TO MAKE IT: Fill shaker half way with ice. Pour the vodka, schnapps, juice and soda over the ice. Shake thoroughly and pour into your martini glass through a cocktail strainer. Add gummy bear garnish and serve. THE COOKIE QUEEN LYNNE GRAPHIC DESIGNERHER PICK: MINI FRUIT PIZZAS HOW TO MAKE IT: Whisk together flour, cornstarch, baking powder and salt in a small bowl. In a mixing bowl with a paddle attachment, beat the butter and sugar until fluffy. Add the egg and vanilla extract. Continue to beat until well combined. Add half of dry ingredients, stir in milk, and then the remaining half. Mix until almost combined. The dough will be soft and slightly sticky. Wrap it into plastic wrap and refrigerate for at least an hour. Preheat the oven to 350°F. Line baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough to 1/8-inch thick sheet. Cut out 2.5-inch circles. Place the cookies on the cookie sheets and bake for 10 minutes. (Slightly undercook them to get nice and soft “pizza crust”.) Cool completely on a wire rack. Prepare the cream cheese frosting in a mixing bowl. With the paddle attachment, whip together butter and cream cheese until smooth and fluffy.Mix in vanilla extract then add powdered sugar and whip mixture for several minutes until fluffy. To assemble the mini fruit pizzas, spread about a tablespoon of cream cheese filling on each cookie. Arrange the fruits on top. Enjoy! SHOP OUR FAVORITE SUMMER BRACELETS and NECKLACES!