Blue Hawaiian
1 oz Light rum
2 oz Pineapple juice
1 oz Blue Curacao liqueur
1 oz Cream of coconut
1 Cherry
1 slice Pineapple slice
Pour light rum, blue caracao, pineapple juice and cream of coconut into shaker with ice. Shake well. Strain into glass. Garnish with pineapple slice and cherry.
Champagne Grapefruit Mojito
1 T. agave nectar
12 mint leaves
juice of one lime, about 2 T.
3 ounces good rum
juice of one grapefruit
1 C. ice, broken into large cubes
about 1/3 C. champagne, club soda or tonic can be substituted
I like to juice the lime and grapefruit, then cut them into wedges and muddle. To a shaker add grapefruit juice and wedges, mint, agave, ice, lime juice and lime wedges. Muddle crushing to release flavors. Add rum and shake. (do not add carbonated beverage) Spoon out the grapefruit and lime wedges. Fill 8 to 10 ounce glasses with ice and pour half full with grapefruit/mint mixture. Finish filling glass with champagne and stir to combine. Garnish with grapefruit wedge and mint stem
Classic Bloody Mary
1 Lemon wedge
1 Lime wedge
2Â oz Premium Vodka
4Â oz Tomato juice
2Â dashes Tabasco Sauce
2 tsp. Prepared horseradish
2Â dashes Worcestershire sauce
1Â pinch Celery salt
1Â pinch Ground black pepper
1Â pinch Smoked paprika
1 Celery stalk and lime wedge
Pour some celery salt onto a small plate. Rub the juicy side of the lemon or lime wedge along the lip of a pint glass. Roll the outer edge of the glass in celery salt until fully coated. Fill with ice and set aside.  Squeeze the lemon and lime wedges into a shaker and drop them in. Add the remaining ingredients and fill with ice. Shake gently and strain into the prepared glass. Garnish with a celery stalk and a lime wedge.
Early Start
1 1â„2 oz Krogstad Festlig aquavit
1â„2 oz Fresh lime juice
1â„2 oz Orgeat syrup
1 Egg white
1 French sorrel leaf
Red-veined sorrel leaf
Muddle the French sorrel leaf in a mixing tin. Add the rest of the ingredients, dry-shake, then shake with ice. Fine-strain into a coupe. Garnish with a red-veined sorrel leaf.
Animal Kingdom Lodge Punch
1 8 ounce can Lemon Juice, frozen and canned
1 8 ounce can Pineapple Juice, frozen and canned
1 8 ounce can Orange Juice, frozen concentrate and canned
12 ounces Mango Juice
6 ounces Grenadine
This recipe is easier for home use when frozen juice is used. Follow the package instructions on the frozen juice containers. Mix in a large bowl. Add the mango juice and grenadine. Mix well and server over ice in a tall glass.
Jamba Juice Mighty Cherry Charger Smoothie
1 C. cherry juice
1 C. soy milk
1 C. cherries
1 C. strawberries
1 C. frozen yogurt
1 C. ice
Blend well, then serve immediately.
Horchata
1 1/3 C. uncooked white long-grain rice
2 whole cinnamon sticks
4 C. water
1 cup milk
2 teaspoons vanilla
1/2 cup granulated sugar
Ice
Ground cinnamon, for garnish
Combine the rice, cinnamon sticks, and 2 C. of the water in a blender. Blend until the rice and cinnamon sticks are roughly ground up (1 to 2 minutes). Add the 2 remaining C. of water and blend again. Let the rice mixture soak at room temperature at least 8 hours, or overnight.  Once the rice mixture has soaked for at least 8 hours, pour through a fine mesh strainer into a pitcher. Discard the rice and cinnamon stick solids and rinse the strainer well. Strain the mixture again one more time, just to make sure the horchata isn’t gritty.  Stir in the milk, vanilla, and sugar, then chill ready to serve. Serve over plenty of ice with a sprinkle of ground cinnamon on top.
Caipirinha
Caipirinha is Brazil’s national cocktail, made with cachaça, sugar and lime. Cachaça, also known as caninha, or any one of a multitude of traditional names, is Brazil’s most common distilled alcoholic beverage.
8 oz Cachaça.
4 Large seedless limes, halved
½ cup Sugar, refined
Crushed ice as needed
4 Lime wedges
OPTIONAL (Instead of limes, use any of the following):
1 C. Passion fruit pulp, with seeds
1 C. Pineapple, skin removed, roughly diced
1 C. Kiwi, skin removed, roughly diced
1 C. Cashew fruit pulp, roughly diced
1 C. Strawberries, stems removed, diced
½ cup Lemon grass, green leaves, finely diced
Using a knife, remove the pithy midsection from the limes and quarter. Divide the limes and sugar between 4 cocktail glasses. Using a wooden muller, mull the sugar and limes until the sugar dissolves. Add 2 ounces of cachaça to each glass. Fill each glass with ice and top with a cocktail shaker. Vigorously shake each cocktail individually for several seconds and return to the glasses. 5. Garnish with a lime wedge and serve immediately.
Peaches ‘n Cream Smoothie
1 banana, frozen (or fresh, if desired)
5 peach halves (canned) or 15 peach slices (frozen)
One 8 oz. vanilla fat-free yogurt
Pinch of cinnamon
1/2 cup low-fat milk
Allow frozen banana to thaw slightly and then cut into chunks. Allow frozen peaches to thaw slightly. Place peaches, yogurt, banana, cinnamon and milk in jar of blender. With lid of blender jar securely fastened, pulse until smooth and creamy. Pour into glasses and serve.
Basil Infused Watermelon Lemonade
1 C. water
3/4 C. sugar
1 C. thinly sliced fresh basil e
8 C. cubed seeded watermelon
1/2 C. fresh lemon juice (about 3 lemons)
Combine 1 C. water and sugar in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until sugar dissolves. Remove from heat. Stir in basil; chill 1 hour. Strain sugar mixture through a sieve over a bowl, and discard basil. Place watermelon in a blender; process until smooth. Pour watermelon puree through a fine sieve into a large bowl, reserving liquid; discard solids. Combine watermelon liquid, sugar mixture, and juice in a pitcher; chill.
Watermelon Smoothie
1 – 8 oz. lemon, fat-free yogurt
3 C. cubed, seeded watermelon
1 pint fresh strawberries, cleaned and hulled
1 T. honey or strawberry jam
3 ice cubes
In a blender or food processor, combine yogurt, watermelon, strawberries, honey and ice cubes. Process until smooth and frothy. Serve in tall glasses with a straw. Makes 4 servings.
Bunny Mary
1 1â„2 oz Vodka or aquavit
3 oz Carrot juice
1â„2 oz Fresh lemon juice
1â„2 oz Honey syrup (equal parts honey and water)
1 tsp. Crystal hot sauce
1 tsp. Caper brine
Pimenton salt rim*
Parsley sprig
Coat the rim of a Collins glass with the pimenton salt and fill with ice. Combine all of the ingredients, and stir until chilled. Garnish with a parsley sprig. *Pimenton salt rim: Combine 1 tbsp smoked sweet paprika, 1 tbsp salt and 1/2 tbsp cayenne pepper in a small bowl, enough to rim 14 glasses.
Basil Lemonade
1/2 C. rinsed, lightly packed fresh basil leaves
3 tsp. sugar
4 C. water
1/2 C. freshly squeezed lemon juice
Sprigs of fresh basil
In a 1 1/2- to 2-quart glass measure or bowl, combine basil leaves and sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add water and lemon juice. Stir until sugar is dissolved, 1 to 2 minutes. Taste and add more sugar if desired. Pour through a fine strainer into ice-filled glasses. Garnish with sprigs of fresh basil.
Velvety Hot Chocolate
2 C. whole milk
Very small pinch salt
12-ounces semisweet chocolate, finely chopped
2 T. Kahlua or Crème de cacao, optional
2 tsp. instant coffee granules
1 tsp. vanilla extract
Whipped cream
Shaved white chocolate for garnish
Heat milk and salt in a saucepan over medium heat, until steam begins to rise. Whisk in chocolates, Kahlua, coffee and vanilla. Continue to whisk until mixture is smooth and hot. Ladle into mugs and top with whipped cream and crushed peppermint. Sprinkle white chocolate shavings over top. Garnish with candy canes
Sparkling December Sunsets
3 C. Guava or Passion Fruit Juice
1 Bottle White Wine or White Grape Juice
16 oz. Sparkling Water
Mix all ingredients in 2-quart pitcher. Serve over ice.
Yellow Tomato Virgin Bloody Maria
3 lbs. yellow tomatoes, peeled and cut into large pieces
1 or 2 green jalapeno peppers, stem removed and cut into large pieces
1 lemon, cut into wedges
1 oz. fennel spice rub
6 fennel fronds
Gray sea salt
In a stainless steel mixing bowl, toss the tomatoes with a little gray salt followed by the jalapeno pepper. Juice the mixture through a juice extractor (such as a Juiceman) then pour the mixture into a pitcher. Refrigerate. This can be done up to six hours before serving. Rub the top rims of the glasses with a lemon wedge, and dip the rims in a saucer filled with the fennel spice. The spice will cling to the rim of the glass and flavor the drink as you sip. Fill the glasses with ice. Pour the tomato juice into each glass about an inch from the top. Garnish each with a fennel frond.
Spicy Devil’s Brew
3 chopped jalapeños
1 1/2 cups vodka
2 cups triple sec
1 1/2 cups cranberry juice cocktail
1/2 cup fresh lime juice
Rims of the glasses
3 tbsp. kosher salt
1 tsp. ground chili powder
Lime wedge
Fresh chiles
For the Spicy Devil’s Brew: In a large bowl, muddle 3 chopped jalapeños. Add 1 1/2 cups vodka and let sit for 15 minutes to infuse. Mix in 2 cups triple sec, 1 1/2 cups cranberry juice cocktail and 1/2 cup fresh lime juice. Refrigerate until chilled.  For the rims of the glasses: Toss 3 tbsp. kosher salt with 1 tsp. ground chili powder. Rub a lime wedge around the rims to moisten; dip in the chili salt and garnish each glass with fresh chile “horns.â€
How about a mocktail instead? On a small plate, mix 3 tbsp. kosher salt and 1 tsp. ground chili powder. In a jar with a tight-fitting lid, vigorously shake 1/3 cup sugar with 1/3 cup water and 2-3 jalapeños until sugar dissolves; strain the jalapeño syrup.  In a large pitcher filled with ice, mix the jalapeño syrup, 3 ½ cups pomegranate juice, 3 ½ cups ginger beer and 1/2 cup lime juice.  Rub a lime wedge around the rims of 8 glasses to moisten; dip in the chili salt.  Strain the drink into 8 glasses; garnish each with chili horns.
Tropical Green Smoothie
4oz (1/2 cup cold water)
¼ cup non-fat plain greek yogurt
1 generous handful of spinach (about 1 cup, packed)
1 cup frozen mango chunks
1 cup frozen pineapple chunks
1 frozen banana
Add ingredients to blender and process until smooth and well blended.
Red Cider Zipper
1 quart apple cider, preferably fresh
8 whole cloves
8 allspice berries
3 cinnamon sticks
3 inches of fresh ginger, sliced about 1/4 inch thick
5 orange slices, including rind
4 tea bags of red hibiscus and rosehip herbal tea, such as Red Zinger or Tazo Passion
2 C. boiling water
1 tsp. honey (optional)
9 fluid oz. apple brandy (optional)
Orange or Angostura bitters (optional)
Pour the cider into a medium saucepan with all of the spices, the ginger, and the orange slices. Bring to a low boil on medium-high heat, then reduce the heat to simmer gently for 20 minutes. Meanwhile, steep the four tea bags in two C. boiling water for 5 minutes. Remove tea bags, stir in the honey, if using, and set aside. After the cider has simmered for 20 minutes, pour the herbal tea into the cider. Serve immediately or leave to mull further on low heat until ready to drink. For a cocktail, ladle 6 oz. cider into a mug or hot toddy glass. Stir in a shot (3 T.) of apple brandy and two or three dashes of bitters.
Crisp Apple Smoothie for Health & Weight Loss
1 scoop protein powder
1 cup water
1 apple, cored, seeded and quartered
1 medium orange, peeled and quartered
1 banana, sliced
2 handfuls spinach
1 medium carrot, peeled and sliced
Add all the ingredients to your blender and mix them together before drinking.
The Green Monkey
2 C. Water
½ C. Carrots, chopped
2 C. Kale
2 C. Cucumbers, skin on, cut into large chunks
2 C. Granny Smith Apples, skin on, cut into large chunks
½ pkg. Instant Sugar Free Banana Cream Pudding
2 C. Ice
4 packets Monk Fruit in the Raw
Add the water and carrots to a blender and blend until smooth; add the kale, cucumbers, apples, and monk fruit extract (if using) and blend until smooth, about 30 more seconds. Add the pudding mix and blend until thickened, about 30 seconds. Add the ice and blend until smooth. Serve.
Yield: 4 servings
Calories: 77
Fat: 0g
Fiber: 2.5g
Southern Style Sweet Tea
8 cups cold water
6 bags black tea (such as Lipton)
1Â lemon, zest and juice separate (3 tablespoons juice)
16 packets monk fruit extract (such as Monk Fruit In The Raw)
4 sprigs mint
Ice for serving
Pour 3 cups of the water into a saucepot with the tea, lemon zest, and monk fruit extract and bring to a simmer over high heat. Pour the remaining cold water into a pitcher and strain the tea into the pitcher with the lemon juice. Place 1 mint sprig each in four glasses with ice, pour the tea into each glass, and serve.
Yield: 4 servings
Calories: 0
Fat: 0g
Fiber: 0g
Violet Syrup Makes 1 Pint
1 1/2 C. violet flowers, tightly packed
1 1/2 C. boiling water
2 C. white sugar
Gather the violets by pinching them off at the tops of the stems. Remove the calyxes (the green parts at the bases of the flowers) by twisting the petals free. You’re saving the petals only.
Put the violet petals into a heat-proof, small stainless steel saucepan or bowl and add boiling water. Stir to make sure the petals are completely submerged. Cover and let sit at room temperature for 24 hours. The liquid will turn a gorgeous clear blue with a slightly lavender hue.
Strain syrup through a fine sieve to remove flowers and discard them. Prepare your double boiler or simply fill a slightly larger saucepan with an inch or so of water and rest the smaller one inside it. Add sugar to violets and heat over medium heat, stirring occasionally, until sugar has completely dissolved. Let syrup cool to room temperature, then transfer to glass jars and store in the refrigerator for up to 6 months.
Fizzy Violet Cocktail
3 oz. vodka
2 oz. violet syrup
Lots of ice
6 oz. tonic water
Mix vodka, violet syrup and several ice cubes in a cocktail shaker. Notice how when you add the vodka, the syrup becomes blue greenish–don’t be alarmed! Shake vigorously for about 5 seconds. Add three ice cubes to each glass and divide tonic water between them. Pour in the vodka violet blend into both glass (back to a beautiful light purple!), and serve.
If you want to get really fancy, add a violet ice cube. Fill a regular ice cube tray half way and let the water freeze for a few hours. Add one violet flower to each ice cube, top off with water and freeze again. Perfectly adorable ice cubes!
3 half pint jars
4 pounds rinsed and hulled strawberries, crushed (about 8 C.)
2 C. sugar
2 chamomile tea bags
1/4 C. fresh lemon juice
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. Put the strawberries in a wide, 6- to 8-quart preserving pan. Bring to a simmer, stirring frequently^, then continue to cook for 5 minutes. Working in batches if necessary, pour into a very-fine-mesh sieve or jelly bag set over a large bowl and stir the berries gently to drain off all the juice. Rinse the preserving pan and return the juice to the pan. (Reserve the strawberry pulp for another use; see this page.) Add the sugar, tea bags, and lemon juice and bring to a boil over high heat. Boil, stirring occasionally, until a small dab of the syrup spooned onto the chilled plate and returned to the freezer for a minute becomes somewhat firm (it will not gel), about 30 minutes. Skim off as much foam as you can and remove the tea bag. Ladle boiling water from the canning pot into the bowl with the lids. Using ajar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids. Ladle the hot syrup into the jars, leaving 1/2 inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.
A couple of years ago, I uncovered a secret that completely changed the way I cooked and baked. I discovered that it was possible to order bulk lots of vanilla beans on eBay for cheap. I went from treating the vanilla bean as a precious item to using them freely. And this time of year, they can become an easy path to a sweet, homemade holiday gift. Homemade vanilla syrup can sweeten coffee, is delicious in plain yogurt and is wonderful drizzled as a quick glaze over top of any number of simple baked goods.
To make, combine one C. water with two C. sugar and add three to four vanilla beans, split lengthwise and scraped. Bring to a simmer and cook until the sugar is dissolved. Remove from the heat and pour into half pint jars (when I made this tonight, I filled two half pints and one quarter pint). Include a piece or two of vanilla bean in the jar to keep infusing.
Because this is an unacidified product, it can’t be processed for shelf stability. However, it will keep indefinitely in the refrigerator. Gift this with some pancake mix, freshly baked scones or a pound of coffee.
15 heads of elderflowers
2 C. water
2 C. sugar
1 lemon
Over a large bowl, remove the elderflowers from their stems using a sharp knife or pair of scissors. Pick off any offending bits or bugs, but don’t rinse your flowers; you want to retain as much of the pollen as possible. Use the same knife to remove the peel from an organic or otherwise untreated lemon. Place the peel into the bowl with the flowers. Slice the lemon and add the rounds to the bowl, too. In another vessel, mix together sugar with boiling water. Stir until the sugar has dissolved. (Depending on the kind of sugar you use, you might prefer to do this over low-heat on the stovetop so the sugar properly melts.) Pour the sugar water over the top of the bowl, cover with a towel and allow to steep for at least 24 hours. Once steeped to your satisfaction, strain the golden liquid into a clean vessel and refrigerate. The flowers will brown a bit as they steep—not to worry—just make sure that they’re well submerged. If you’re fussy about stray bits, use a bit of cheesecloth, but I found a classic sieve to do a fine job of straining the finished the syrup. Store your cordial in any clean jar with a tight seal and keep refrigerated for maximum longevity. Like other flowery syrups, elderflower cordial is delicious on everything from buttery cakes to sliced strawberries and poured into all manner of summery drinks—alcoholic or otherwise.
Sometimes I wish I was artistic like this. Wouldn’t cookbooks be lovely (if perhaps not quite so easy to follow) if all recipes were posted as art? This image was drawn by an artist whose page no longer exists. Certainly I am not trying to take credit for it. I just think its beautiful!
Passionfruit, Coconut & Lime Batida
8 passionfruit
4 unwaxed limes
450ml coconut water
200ml cachaça or vodka
3 tbsp caster sugar
Cut the passionfruit in half and scoop the pulp into the jar or bottle. Quarter the limes, squeeze in the juice, dropping the squeezed quarters in as well. Add the remaining ingredients, screw on the lid and give the bottle a good vigorous shake. You could strain the mixture now, but I like to let it sit for at least 30 minutes in the fridge for the lime wedges to continue adding flavor to the drink. Strain into individual sealable bottles and chill. Ideally you want to drink it ice cold, so I tend to pop the bottles into the freezer, avoiding the risk of it warming up too much in transit. It has a high alcohol content so although it might turn to slush, it shouldn’t fully freeze.
Rosemary Greyhound
Juice of 1 grapefruit
2 T. rosemary needles
½ tsp. honey
1 ounce vodka
Ice
Sparkling water
Sprig of rosemary for garnish
Place grapefruit juice, rosemary needles and honey in a cocktail shaker. Muddle and let sit for 15 minutes. Add vodka and ice. Shake and strain into a glass filled with ice. Top with sparkling water to taste and garnish with a sprig of rosemary.
DIY Sparkling Bar
Sparkling Wine: Because you obviously need the base product, right? Rather than grabbing your usual bubbly, we recommend offering up a few variations of bubbles for your guests to experiment with. A dry Cava, fruit-forward Prosecco or fizzy sweet Moscato d’Asti will have all of your dry-sweet bases covered, as well as a varying range of textural bubbles.
Mixers: Take your OJ to the next level by adding some additional juice options and fresh-fruit purées to your bar. Peach purée is a classic; your same Bellini lovers will also appreciate the juicy goodness of a sweet apricot purée. Apple juice, orange juice and red grapefruit juice are necessities, though if seasonally available, swap out that apple juice for a freshly squeezed cider.
Fresh Fruit: The only time we’re happy to be finished with a drink is if there’s booze-soaked fruit at the bottom. Providing an array of fresh raspberries, strawberries, blackberries and blueberries will provide a sweet finish to your guest’s glass. Keep a stash of frozen berries on the side to double as ice cubes; fresh, fruity and won’t water down your bubbly creations.
Herbs: Adding fresh herbs to your creations will add a layer of flavor complexity to the beverage, as well as provide it with stunning aromatics. Fresh basil, rosemary and mint leaves are great choices for those who’d normally be intimidated by adding greens to their glass — though once you try it, you’ll be hooked.
Lemons & Limes: A fresh squeeze of lemon or lime not only provides garnish to the glass; it actually plays off the other components that make up cocktails as well. The acid in citrus meshes with alcohol in wine and sugar in juices to create an equally balanced final product. Slice up some lemon and lime wedges for a pop of flavor — and color — to add to your guest’s creations.
St. Germain: St. Germain is an elderflower-based liqueur produced in France. The light, floral flavors add a classy component to any of your sparkling wine cocktails. Plus, the bottle will look gorgeous on your creation station bar cart.
24 Street Spritz
An herbaceous, refreshing—and alcoholic—take on Dr. Brown’s Cel-Ray soda.
4 celery stalks, chopped
1 C. sugar
¼ C. celery seeds
1½ C. gin
⅓ C. fresh lemon juice
Seltzer or club soda
8 celery heart stalks (from 2 bunches)
8 lemon wedges
CELERY SYRUP: Bring celery, sugar, celery seeds, and 2 C. water to a boil in a medium saucepan. Reduce heat and simmer until celery is soft and liquid is reduced by half, 30–35 minutes. Strain through a fine-mesh sieve into a small bowl, pressing on solids. Strain celery syrup again, if desired, through cheesecloth-lined sieve (to make liquid clearer). Syrup can be made 2 weeks ahead. Cover and chill.
COCKTAIL: Stir gin, lemon juice, and 1 C. celery syrup in a large pitcher. Divide among glasses filled with ice and top off with seltzer. Garnish with celery stalks and lemon wedges.
This tea is not recommended for pregnant women and young children.
1 C. 1/2-inch-long chopped white pine needles, sheaths at base of needles removed
Juice of l lemon (optional)
Raw honey (optional)
Fill a teakettle with l quart water and bring to a boil over your campfire (see here) or the stove. When the water boils, remove it from the heat and add the pine needles. Let steep for 20 minutes. Strain the tea, discard the pine needles, and serve hot. Add lemon juice and honey to taste, if you’d like.
Cranberry Raspberry Vanilla Punch
8 cups cranberry-raspberry juice
8½ cups cranberry ginger ale
1 tablespoon vanilla extract
1 pint raspberry sorbet
Frozen cranberries, for garnish
In large punch bowl, add juice, ginger ale and vanilla extract. Stir until combined.
Add frozen cranberries and scoops of frozen sorbet. Stir slightly then serve immediately.
3 cups ruby grapefruit juice (fresh-squeezed or purchased)
2 cups tequila
1 cup triple sec or other orange-flavored liqueur
1/4 cup sugar
In a pitcher (at least 2-qt. capacity), combine 3 cups ruby grapefruit juice (fresh-squeezed or purchased), 2 cups tequila, and 1 cup triple sec or other orange-flavored liqueur. Chill until cold, at least 1 hour, or up to 1 day. Pour about 1/4 cup sugar on a rimmed plate. Cut a ruby grapefruit in half and rub rims of double old-fashioned glasses (8 oz.) with cut side of one half to moisten, then dip glass rims in sugar to coat. Fill glasses with ice cubes. Pour grapefruit margaritas over ice, taking care not to disturb sugared glass rims.
15 ounces (1 3/4 cup plus 2 tablespoons) brewed Bellocq White Nixon tea, cooled
1 1/4 cup fresh Ruby Red grapefruit juice (from 2 grapefruits)
10 ounces vodka, iced
5 ounces Domaine de Canton ginger liqueur
Garnish: grapefruit peel and candied clementines
Fill 8 highball glasses with ice. Stir together tea, grapefruit juice, vodka, and ginger liqueur in a serving vessel. Pour cocktail over ice in glasses, and garnish with grapefruit peel and candied clementines.
1 C plain yogurt
1 C frozen or fresh pineapple chunks (I recommend fresh)
1/2 C frozen or fresh mango chunks
2-3 big handfuls of fresh spinach
1 T chia seeds (optional)
Place all ingredients in blender and blend on high until everything is pureed.
1 ½ C. Cold Root Bear
¼ tsp. Almond Extract
½ C. Vanilla Ice Cream
2 T. Heavy Cream
1 Maraschino Cherry
Pour Root Beer into tall glass. Gently stir in almond extract. Slowly and carefully scoop ice cream into glass. Pour cream over ice cream and top with the cherry.
Beverage Mixes
Beverage Mixes make wonderful gifts for teachers, family, friends or those last minute gifts for unexpected company. You can package them in Mason jars, jelly jars or any pretty container, including tins, that you have on hand. In the tins be sure to put in a plastic bag first then place in the tin. These are easy, tasty recipes that will bring rave reviews!
~Orange Cappuccino Mix~
1/2 cup powdered non-dairy creamer
1/2 cup sugar
1/4 cup instant coffee
1 tsp. dried orange peel
1/2 tsp. cinnamon
Place all items in blender or food processor. Cover and blend on high or 30 seconds, stopping blender after 15 seconds to stir until well mixed. Store in tightly covered container. For each serving, place 2 teaspoons mix and 2/3 cup boiling water in mug.
~Spiced Mocha Mix~
1 cup sugar
1 cup nonfat dry milk powder
1/2 cup powdered non-dairy creamer
1/2 cup cocoa
3 tablespoons powdered instant coffee
1/2 tsp. ground allspice
1/4 tsp. cinnamon
In large bowl combine all ingredients. Store in airtight container. For single serving place 3 tablespoons mix in mug and add 3/4 cup boiling water. Makes 2 1/2 cups mix.
~Peach Tea Mix~
1 cup instant tea mix
1 3 ounce box peach-flavored gelatin
2 cups granulated sugar
Combine all ingredients in a large bowl; mix well. Store in an airtight container. Give with instructions to serve. For one mug use 2 tsp. tea mix with 8 ounces hot water. Makes about 3 1/2 cups tea mix.
~Sugar Free Cherry Tea Mix~
We all know people who are diabetic or simply need to cut down on their sugar intake. This is a great gift, combined with some pumpkin or zucchini bread in a nice basket!
1 package unsweetened cherry-flavored soft drink mix
1 1/4 cups sugar-free instant tea mix (artificially sweetened)
combine items in a small bowl until well blended. Store in an airtight container. To serve, stir 2 teaspoons tea mix into 8 ounces hot or cold water. Makes 1 1/4 cups tea mix.
Instant Cappuccino Mix
1 cup powdered chocolate milk mix
3/4 cup powdered non-dairy creamer
1/2 cup instant coffee granules
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
In a medium bowl combine all ingredients. Store in airtight container. To serve: Place 1 heaping tablespoon mix in a cup or mug. Add 1 cup boiling water and stir.
Hot Chocolate Mix
1 8 quart box nonfat dry milk
1 6 ounce jar coffee creamer
1 16 ounce dry chocolate milk mix
1/2 cup confectioners’ sugar
Mix all items until well blended. Store in airtight container. To serve add 1/4 cup mix to 2/3 cup hot water. Make 3 quarts. You can also create a gift basket with mini marshmallows, a nice mug, a chocolate coated spoon, and a few peppermint sticks. Place all in a nice wicker basket a
nd wrap with colored cellophane tied with a bow. Any chocolate fan would love this!
Tips for Wrapping and Giving
Any of the above can be placed in a quart or pint canning jar. Place jar on a large piece of colored cellophane, bring up to the top, gather and tie with raffia. Attach a gift tag with instructions. *The coffees can be part of a gift basket with petite cookies, a pretty coffee mug and a sterling silver spoon, which can be easily found at any antique or thrift store. Place in a nice wicker basket and wrap with cellophane or place in a large gift bag.
2 ½ C. pear vodka (Grey Goose or Absolut)
2 C. pear nectar (such as Kerns)
1 ½ C. St. Germain Elderflower liqueur
1 C. freshly squeezed lime juice
½ large cucumber
½ bunch fresh mint (plus more for garnish)
1 C. water
1 lime to make twists
Ice
Garnish: Mint sprigs and lime twists
Mint Water: Combine 1 C. water with ½ bunch fresh mint in a small saucepan and bring to a simmer. Turn off heat and let macerate for 10 minutes. Strain and allow strained mint water to cool. Cocktail: Cut the cucumber into thin slices and place in pitcher. Add vodka, pear nectar, Elderflower liqueur, lime juice and mint water. Refrigerate for at least 2 hours to allow the flavors to meld. Pour into lowball glasses filled with ice. Garnish with cucumber slices from the pitcher, fresh mint and a lime twist.
6
lemons
2 stalk rhubarb, cut into 1-inch pieces
1 C. sugar
4 C. water
Using a vegetable peeler, peel zest from 4 lemons. Squeeze juice from peeled and remaining lemons to measure 1 C. Combine rhubarb, lemon zest, sugar and 2 C. water in saucepan. Bring to a boil, stirring, until sugar is dissolved and rhubarb is very tender. Strain mixture through a sieve; add lemon juice, then chill thoroughly. When ready to serve, pour mixture into pitcher. Add remaining 2 C. water. Pour over ice and garnish with lemon slices.