I can’t believe it is July already. Of course with the heat we’ve had it has felt like July for some time.

I hope some of you got a little of the rain that fell last week. At my house all it did was make designs in the dust on my plants. No matter how much I water them I know my tomatoes and squash would rather have some rain water.

But if there is rain in our forecast I hope it isn’t on the Fourth of July.

Our family traditionally spends the day at the lake with our friends Joe and Cindy and whichever of their kids can make it home.

So much has happened since last year’s celebration. Their daughter Katie got engaged that weekend at the lake. Since then she and her husband Clifford have gotten married and are now expecting their first child. My daughter Holly got engaged and married within the last year, and now Joe and Cindy’s daughter Amanda is engaged.

With so many children and spouses and one sweet grandbaby the Meng’s lake house is always crowded and there are many mouths to feed. I just spoke to Cindy this morning about what to bring and while working on the menu I decided that I would find a crowd pleasing drink to take with me this weekend.

While soft drinks and beer are always a standard, hosting a full bar can be a lot of trouble, so the solution is to find something you can make in a large quantity and serve easily. And with the heat, cold and fruity is a combo you can’t beat.

This first recipe came to me courtesy of my son Matthew’s girlfriend, Lizzie. She and her family are from Kentucky and this is the perfect use of Kentucky bourbon. It is delicious and definitely gets high marks in the cooling drink category.

Kentucky bourbon slush

2 cups boiling water

1 cup sugar

4 regular size tea bags

1 (6 ounce) can frozen orange juice concentrate, undiluted

1 (6 ounce) can frozen limeade concentrate, undiluted

1 (6 ounce) can frozen lemonade concentrate, undiluted

2 cups Kentucky bourbon

1 jar stemless cherries

Sprite or Ginger ale

Combine the 2 cups boiling water and sugar in a bowl, stirring until the sugar is dissolved. Add the tea bags, cover and let steep for 10 minutes. Discard the tea bags. Combine the tea mixture, the juices, bourbon and cherries in a large container. Cover and place in the freezer, stirring every 2 to 3 hours. To serve, place a large scoop of the slush in your glass and top off with the Sprite or Ginger Ale.

This next drink recipe was given to me by Ray Bradford. One of my favorite cooks Ray scored high marks when he served this fruity concoction to our supper club, next to his chocolate martinis this is my favorite and what I will be serving this Saturday.

Rum jungles

10 ounces dark rum (Ray says to use Cruzan, that Meyer’s is to bitter for this recipe)

10 ounces coconut rum

5 ounces spiced rum

5 ounces rum 151

5 ounces crme de banana

5 ounces grenadine

48 ounces orange juice

48 ounces pineapple juice

Mix well, serve over ice and remember these are potent.

Please remember, if you drink, don’t drive. Have a safe and happy fourth.

Christina Hall writes a weekly column for The Democrat. She can be reached at christina.hall@natchezdemocrat.com.