Citrus Cucumber Spa Water
Citrus 
Cucumber Spa Water
½ Orange, sliced thin
½ Lemon, sliced thin
½ C. thinly sliced Cucumber
4 C. Water
Allow to steep in refrigerator 1-2 hours before drinking.
Strawberry Chamomile Paloma
Chamomile Honey Syrup
3/4 water
1/3 C. honey
1-2 chamomile tea bags
For the Drinks
3 oz. fresh grapefruit juice (about half of 1 grapefruit
2-4 tsp. chamomile honey syrup (depending on your taste)
2 oz. tequila (omit to make a virgin version)
4 fresh strawberries, sliced
sparkling water, for topping off
crushed ice
Chamomile Honey Syrup: Combine water and honey in a small saucepan and bring to a low boil, simmer 1 minute and remove from the heat. Add the tea bag, cover and steep for 5-10 minutes. Remove the tea bag and allow the syrup to cool completely. Store in the fridge.
For the Drinks: Add the grapefruit juice, chamomile syrup, tequila and strawberries to a glass. Use a muddler (or even the end of a rolling pin), gently push the strawberries down until they release their juices and are lightly smashed. Add a handful of ice and then add sparkling water to top off. Give the drink a gentle stir. Taste and add more chamomile syrup if desired. Garnish with fresh chamomile flowers and strawberries if desired
Bees Knees
1/4 C. local honey
2 oz. gin
1/2 oz. fresh squeezed lemon juice
Strip of lemon peel (optional)
Combine 1/4 C. honey and 1/4 C. water in a small sauce pan. Bring to a boil and stir until the honey dissolves. Let cool and then store in the refrigerator. (This recipe makes slightly too much simple syrup. Save the remainder to sweeten other drinks – even your iced coffee.) Measure 3/4 oz. honey simple syrup with gin, lemon juice and ice. Shake vigorously and strain. Garnish with a lemon twist.
Sleepy Hollow Cider
Sleepy Hollow Cider
2 bottles (64 oz. each) apple cider or juice
2 cinnamon sticks (3 in.)
3/4 tsp. whole cloves
1/2 of a whole nutmeg
Pumpkin spice-infused vodka (recipe follows; optional)
In a 5- to 6-quart pan, combine apple cider, cinnamon sticks, cloves, and nutmeg. Cook, covered, over medium-high heat until steaming, about 14 minutes. Reduce heat to low to keep hot. Set pan on a tabletop burner or warming tray. Or pour into a thermos or insulated pitcher. Ladle or pour into C. and add vodka to taste (if desired).
Pumpkin Spice-infused Vodka: Cut 1 vanilla bean (6 in.) in half lengthwise. With a vegetable peeler, shave 12 thin ribbons (4 to 6 in. long and about 1 in. wide) off a rinsed piece of pumpkin or banana squash. In a 1- to 1 1/2-quart jar, combine vanilla, pumpkin, 1/2 of a whole nutmeg, and 1 bottle (750 ml. or 1 qt.) vodka. Seal jar and let stand at least 4 days or up to 3 months. The flavor intensifies the longer it stands; remove flavorings once vodka tastes as strong as you like.
Grapefruit Tequila Slammer
Grapefruit Tequila Slammer
4 oz. fresh grapefruit juice
2 oz. silver tequila
2 oz. 7-up
Grapefruit segments, garnish
Add first 3 ingredients to glass with ice. Cover top of glass with your hand and give it a good slam against your countertop (or wooden cutting board) to get it to mix and fizz up. Garnish with grapefruit.
Brazilian Limonade
Brazilian Limonade
4 juicy limes, washed and scrubbed clean
6 C. water
1 C. sugar
6 T. sweetened condensed milk
Wash limes thoroughly by, scrubbing the skin with hand or dish soap to remove any pesticides or wax. Slice off the ends of each lime, then cut them into 1/8ths.   In a blender, combine half of the water, half of the sugar, and half of the limes, then pulse 5-7 times. Pour through a fine-mesh strainer into a pitcher, pressing the lime pulp with a spoon to help release juices, then discarding the remaining skins and pulp. Repeat with the other half of the water, sugar, and limes. Stir the sweetened condensed milk into the limeade and serve with lots of ice and thin slices of lime for garnish. If the drink tastes bitter at all, you can add a little extra sweetened condensed milk or sugar as needed.
Grapefruit Honey Mint Tea
Grapefruit Honey Mint Tea
2 sprigs of mint (extra for garnish, if desired)
3/4 C. water
3/4 C. fresh grapefruit juice (~1 whole grapefruit)
Honey, to taste (~1 1/2 tsp.)
Put water and mint sprigs into a small pot. Heat over medium heat and bring to a boil.
While the water is boiling, cut the grapefruit in half and squeeze to juice. Once the water is boiling, reduce to a simmer. Simmer for ~2-3 minutes, then remove sprigs of mint. Add grapefruit juice and honey. Adjust honey based on desired sweetness. Pour into a mug and garnish with extra mint, if desired. Enjoy warm.
Dilled Deviled Eggs and Spice-and-Salt Bloody Mary
Dilled Deviled Eggs
8 hard-cooked eggs
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon grated lemon zest
1 tablespoon chopped fresh dill
1/2 teaspoon coarse salt
Salt-and-Spice Bloody Mary
2 1/2 cups tomato juice
1 ounce cornichon brine
4 finely minced pepperoncini
2 teaspoons prepared horseradish
1/2 teaspoon hot sauce (such as Tabasco)
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
Ice
6 ounces vodka, divided
Cornichon, pepperoncini, lemon wedge, and celery stalk for garnish
Deviled eggs: Peel eggs and halve lengthwise. Remove yolks, leaving whites intact, and add to a small bowl. Mix in mayonnaise, mustard, lemon zest, dill, and salt. Mash with a fork until smooth. Pipe or spoon yolk mixture into whites. Sprinkle with additional dill just before serving.
Bloody Mary: Fill a pitcher with tomato juice. Stir in cornichon brine, minced pepperoncini, horseradish, hot sauce, Worcestershire sauce, and pepper. Fill 4 glasses with ice, add 1 1/2 ounces vodka to each, and top with tomato juice mixture. Garnish with cornichon, pepperoncini, lemon wedge, and celery stalk.
Cranberry Liqueur with Persian Mint Syrup (Sekanjabin)
Cranberry Liqueur with Persian Mint Syrup (Sekanjabin)
2 cup granulated sugar
1 cup water
½ cup white wine vinegar
1 cup fresh mint, loosely packed
12 oz cranberries, fresh
1 L vodka
1 large lemon
In a small pot over medium-high heat whisk together sugar and water until dissolved. Let syrup boil together for 10 minutes, then add white wine vinegar. Reduce heat to medium and cook until syrup thickens, about 20-30 minutes. Remove from heat and stir in mint leaves. Remove mint when syrup has cooled to room temperature. Pour mint syrup in a blender with cranberries and vodka. Pulse mixture until most of the cranberries have been coarsely chopped. You DO NOT want to purée the mix. Transfer cranberry mixture into a large jar or wide-mouth bottle. Using a potato peeler, remove the skin with minimal pith (white part) from the lemon. Add lemon skin pieces to cranberry mixture and stir. Seal jar and place in a cool dark place to infuse a minimum of 1 week and up to 3 weeks. Pour cranberry mix into a large bowl through a fine mesh colander to strain out solids. Press the solids through the mesh colander to remove the remaining liquid. Divide cranberry liqueur into smaller bottles or store in a large bottle
Rosemary Citrus Syrup & Rosemary Lemon Drop
Rosemary Citrus Syrup
2 C. water
2 C. granulated sugar
6 sprigs fresh rosemary
Peeled zest of 1 lemon (be sure the peel has no white pith)
Bring water to a boil in a medium saucepan, stir in sugar to dissolve, remove from heat, add rosemary and lemon zest and let rest for 1 hour. Fine strain, discard solids and funnel into a clean bottle or Mason jar. Label, date and refrigerate up to 2 weeks.
Rosie’s Lemon Drop
2 ounces vodka
1 ounce Rosemary Citrus Syrup (see below recipe)
1 ounce fresh-pressed lemon juice
Fresh rosemary for garnish
Sugar the rim of a cocktail glass and set aside. Combine vodka, syrup and lemon juice in a bar tin, add ice, shake vigorously for 10 seconds, strain into cocktail glass and garnish with fresh rosemary. Makes 1 cocktail.
Cranberry Giddy-Up Syrup & Giddy-Up Spritz
Cranberry Giddy-Up Syrup
2 C. fresh cranberries
2 C. granulated sugar
2 C. water
1 T. mulling spices
2 cinnamon sticks
1 orange, sliced into wheels
Fresh rosemary sprigs and string or ribbon for decoration
Rinse and sort cranberries; add to a medium saucepan with sugar, water, spices and cinnamon sticks and bring to a boil, stirring to dissolve the sugar. Lower heat, add orange wheels and cook for 15 minutes, or until cranberries begin to burst. Remove from heat, let rest 1 hour, fine strain, discard solids and funnel into clean bottles or Mason jars. Label, date and refrigerate up to 2 weeks.
Giddy-Up Spritz
1 ounce Cranberry Giddy-Up
3 ounces sparkling wine (or sparkling water)
Sugared cranberries for garnish*
Pour Cranberry Giddy-Up into cocktail coupe glass, top with prosecco and garnish with sugared cranberries.
*Sugared cranberries: Coat 3 cranberries in lemon or lime juice, roll in sugar and spear with a cocktail pick. Dust with more sugar as needed.
Blue Bayou Cocktail
Blue Bayou Cocktail
2 ounces 1800 Cuervo Tequila
1/4 ounce Blue Curacao
Sweet & sour mix
Fill a tall glass with ice, pour in the tequila and Curacao, fill the rest of the way with sweet and sour mix, mix and enjoy!
Sparkling Mango Limeade
Sparkling Mango Limeade
3 Ripe Mangoes, peeled and pitted
1 ½ C. fresh Lime Juice
1 C. superfine Sugar
Selzer or Club Soda, chilled
Garnish, Lime Wedges
Blend mangos, lime juice, 1 C. sugar and 1 ½ C. water in Vitamix until smooth, then force through sieve into pitcher, pressing and discarding any solids. Chill, covered, until cold, about an hour. Add additional sugar to taste if necessary. Fill glass with ice ¾ full with puree. Top each with seltzer and stir well.
Lady of the Lake & The Magic Hour
Lady of the Lake
2 ounces reposado tequila
1 ounce Rhubarb Cordial*
1 ounce lime juice
Top with soda water
Garnish with pickled fiddleheads**, lemon, chive blossom, violets and angelica leaves.
*RHUBARB CORDIAL
2 pounds rhubarb, rinsed and sliced into 1-inch pieces
1 C. organic sugar
1 liter organic vodka
**PICKLED FIDDLEHEADS
½ pound ostrich fern fiddleheads
2 T. kosher salt
½ C. apple cider vinegar
½ C. water
½ tsp. mustard seeds
½ tsp. whole allspice
¼ tsp. black peppercorns
2 garlic cloves, smashed and peeled
Tart rhubarb and earthy aged tequila pair nicely with the salty and savory snap of pickled fiddleheads in this spring sipper. Fiddleheads often show up on the produce aisle in spring if you can’t forage them out in the field. Combine tequila, Rhubarb Cordial and lime juice in a bar shaker and add ice. Shake vigorously for 10 seconds, strain into a Collins glass with fresh ice, top with soda water and add garnish. Makes 1 cocktail.
*Rhubarb Cordial
Place rhubarb into a large, clean 64-ounce jar (or split between 2 large jars), add sugar and vodka, stir ingredients, cover with a tight lid and let rest 1 month at room temperature. Shake jar every few days to dissolve the sugar. After 1 month, strain, discard rhubarb and funnel cordial into a clean jar. Use within 1 year. Yield: 1 liter.
**Pickled Fiddleheads
Place fiddlehead ferns in a large bowl with cold water; rinse repeatedly until water runs clear. Drain, trim ends and scrub away any brown bits. Bring 4 C. water and 1 T. salt to a boil in a medium saucepan. Add fiddleheads, cook 7 minutes, drain and rinse in cold water. Combine vinegar, ½ C. water, 1 T. salt, spices and garlic cloves in a small saucepan and bring to a boil. Remove from heat; let rest 1 minute. Pack cooked fiddleheads into a clean glass jar and cover with hot pickling liquid. Wipe rim of jar and apply lid. Refrigerate pickles 2 to 3 days and consume within 1 month.
The Magic Hour
1½ ounces genever (or your favorite gin)
¾ ounce lemon juice
¾ ounce violet cordial* (or substitute Crème de Violette)
2 ounces Champagne, Cava or prosecco
Fresh violets for garnish (or pansies or Johnny Jump Ups)
VIOLET CORDIAL
6 C. loosely packed violet flowers, stems and leaves removed
2 C. boiling water
2 C. organic granulated sugar
2 tsp. fresh-pressed lemon juice
2 C. vodka
Combine genever, lemon and violet cordial in a bar shaker and add ice. Shake vigorously for 10 seconds, strain into a cocktail glass or flute, top with bubbles and garnish.
Makes 1 cocktail.
*Violet Cordial
Harvest violets, rinse petals, place in a sterilized heat-resistant jar and cover with boiling water. Infuse at room temperature for 24 hours. Strain the liquid into a nonreactive pan, discard solids, add 2 C. granulated sugar, heat and stir frequently to dissolve the sugar. Cool to room temperature, add lemon juice and vodka. Let rest 2 weeks and decant into clean sealable bottles. Best if used within 1 year.
Spiked Basil Lemonade
Spiked Basil Lemonade
20 large basil leaves, roughly torn
1/2 a lemon, cut into 6 pieces
1 batch simple syrup (see recipe below)
2 C. fresh lemon juice
1 1/2 C. good-quality Vodka
Granulated sugar and a lemon wedge, for garnish
Ice
In a pitcher, muddle the basil and lemon pieces. Pour in the simple syrup, lemon juice and vodka. Let the mixture sit at room temperature for 15 minutes to allow the basil flavor to infuse into the lemonade. Strain the lemon pieces and basil leaves from the mixture and refrigerate until well chilled. To serve, set out sugar-rimmed martini glasses (run a lemon wedge around the rim of a glass and dip the rim in sugar). Shake the lemonade with ice in a martini shaker, then strain into the glasses.
Watermelon Mint Punch
Watermelon Mint Punch
8 fresh mint leaves, plus additional sprigs for garnish
1 large cubed seedless watermelon, pureed and strained (about 1 1/2 quarts juice)
1 1/2 C. White Rum
Muddle the mint in the bottom of a large pitcher, using a long wooden spoon or a muddler. Add the watermelon juice and the Rum and stir well. Serve over ice garnished with mint sprigs.
Cucumber Mint Refresher
Cucumber Mint Refresher
The base for this homemade drink is modeled after a traditional Iranian sweet and sour syrup called Sekanjabin.
1 cup sugar
2 cups water
2 cups mint leaves
2 cups grated cucumber (from 1 large cucumber, peeled, seeded)
1/2 cup apple cider vinegar
1 liter club soda
In a saucepan bring the sugar, water, and mint to a gentle boil. Stir to dissolve the sugar. Remove from heat and stir in the grated cucumber and vinegar. Let steep for one hour. Using a wire-mesh strainer, strain the syrup into a jar. To make the drink, fill a tall glass with ice. Pour 2 T. of syrup over the ice and add 12 ounces club soda. Mix well.
More Traditional Persion Sekanjabin
2 cup granulated sugar
1 cup water
½ cup white wine vinegar or apple cider vinegar
1 cup fresh mint, loosely packed
3 Persian cucumbers, grated
In a small pot over medium-high heat whisk together sugar with 1 cup water until sugar is dissolved. Let syrup boil together for 10 minutes, then add vinegar. Reduce heat to medium and cook until syrup thickens, about 20-30 minutes. Remove from heat and stir in mint. Remove mint when syrup has cooled. For a drink, mix a pitcher with syrup (measuring about 1 ½ cups) with 6 cup s cold water and grated cucumbers. This will yield a sweeter drink. Add more water to dilute to your taste preference. You can use the syrup to dip lettuce, or to drizzle over beautiful citrus fruit. The syrup can be used to make a Vodka and Mint Fizz, or A cranberry Liqueur.
Rhubarb Ginger Fizz
Rhubarb Ginger Fizz
On medium heat, sauté 6 stalks rhubarb cut into 1-inch pieces, 1 small piece of thinly sliced ginger and 1/2 cup simple syrup until soft. Process in food processer to further smooth out the mixture. Add 2 to 3 heaping spoons of compote mixture and 2 sliced strawberries to a cocktail shaker and muddle. Add 1 ounce of vodka and a handful of ice, hard shake and strain into a tall Collins glass. Add 3 slightly bruised mint leaves and top with a dry Champagne and ice. Garnish with a mint sprig and strawberry.
White Peach Sangria
White Peach Sangria
1 bottle Pinot Grigio or other dry white wine (750ml)
2 1/2 C. peach nectar or concentrate
2 C. club soda or other unsweetened carbonated water
1/4 C. brandy
1/4 C. granulated sugar more if needed
1/4 C. water
2-3 peaches sliced
3-4 strawberries sliced
a few mint leaves optional
Refrigerate Pinot Grigio, peach nectar, club soda and fruits the day before. In a large pitcher, combine Pinot Grigio, peach nectar, club soda, and brandy. Stir to mix well. In a small glass combine 1/4 C. sugar and 1/4 C. hot water to make syrup. Add syrup to pitcher. Optional: make more syrup and add more to pitcher if drink is not sweet enough. Stir to mix well Slice fruits and add to pitcher. Optional: garnish with mint leaves. Serve and enjoy!
Pixie Tangerine Mint Spritzers
Pixie Tangerine Mint Spritzers
Pixie tangerines are pale orange colored, moderately juicy, with lower acidity, and always seedless. Individual Pixie tangerines vary in shape, size and peel texture. In general, Pixies are small (1-3 inches in diameter), have a pebbly skin and are easy to peel with segments that separate easily from one another. Typically available in April
3 Ojai Pixie Tangerines
8 fresh mint leaves
1 tsp. agave nectar
3 ounces Vodka or Tequila
Club Soda
Ice
Peel the tangerines and split each tangerine in half. Please the tangerines mint and agave in a cocktail shaker or cocktail glass and use a muddler or the long end of a wooden spoon to muddle the ingredients together. Add the Vodka or Tequila and fill the shaker with ice. Shake well. Strain the cocktails over a fresh glass of ice and top with a float of club soda.
PBJ Smoothie for Two
PBJ Smoothie for Two
1 ½ C. frozen berries (single types or a mix. Also can try mango or peach)
1 1/2 c low-fat Milk
1 banana
2 T peanut butter
2 T. Honey
1 Scoop Protein Powder, If desired.
Optional Toppings
granola
fresh strawberries
peanut butter drizzle
Place all ingredients in blender and combine until smooth.