Sweet Dreams
4 ounces orange juice
1 ounce half and half
1/2 ounce sugar, or simple syrup
1 dash grenadine syrup
Blend all ingredients with ice and pour into a 12 ounce glass. Garnish with an orange slice and cherry.
Note: To make simple syrup – In a medium saucepan, cook 2 C. of sugar in 1 C. of water over high heat, stirring constantly to dissolve sugar. Bring mixture to a full boil. Remove from heat and cool. It may be stored in the refrigerator for several weeks.
Winter Fruit Martinis
1 apple
1 pear
Lemon juice
Fresh blueberries
1 orange
Orange juice
About 1/4 c. coconut rum or vodka
Sugar (for coating glasses)
Fresh mint leaves (for garnish)
Dice apple and pear. (For fun you can cut slices of the apple with a cookie cutter.) Place in mixing bowl. Add lemon juice to keep fruit from turning brown. Add blueberries to bowl. Peel and segment orange: Cut off both ends and slice off rind. Then cut along natural segments. Add orange segments, orange juice and rum (or vodka) to bowl. Let sit for approximately 2 hours. Serve in a martini glass with a sugarcoated rim. Garnish with an orange wedge and mint leaves.
Granny Smith, Cucumber, and Mint Infused Water
1 Granny Smith apple, cored and seeded, thinly sliced into rounds
1/2 English cucumber, thinly sliced
4 sprigs fresh mint
1 gallon water
In a large pitcher combine the apple slices, cucumber slices, mint, and water. Refrigerate for at least 1 hour before serving.
Triple Berry Smoothie
½ cup (120 ml) water
½ cup (75 g) red grapes
½ cup (120 ml) plain low fat yogurt, or non-dairy alternative
½ cup (75 g) frozen strawberries
½ cup (80 g) frozen blueberries
½ cup (70 g) frozen raspberries
Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute or until desired consistency is reached, using the tamper to press the ingredients toward the blades. Notes: You may substitute out any liquid for the yogurt, maybe try soy milk or cashew milk. For best results, allow frozen fruit to thaw at room temperature 10 minutes before blending. Note, all past recipes may have not used red grape
Plantation Iced Tea
3 C. freshly brewed green tea. at room temperature
1/3 C. fresh pineapple juice
1/4 C. Ginger Simple Syrup
1 fresh lime juice
Ice, for serving
Fresh mint sprigs, for garnish
Pineapple wedges, for garnish
Combine the green tea, pineapple juice, simple syrup, and lime juice in a large glass measuring C. or bowl and whisk together. Cover the C. or bowl with plastic wrap and refrigerate until cold, about 1 hour. Serve over ice and garnish each glass with mint and a pineapple wedge.
Ginger Simple Syrup
1 C. granulated sugar
1 C. filtered water
One 1-inch piece fresh ginger, peeled and thinly sliced
In a saucepan, combine the sugar, water, and ginger. Bring to a boil over medium-high heat, stirring with wooden spoon to dissolve the sugar. The liquid should go from cloudy to clear. Remove from the heat and let steep for about 1 hour before removing the ginger. Store the syrup in an airtight container in the refrigerator for up to 1 week.
Mango, Raspberry, and Lime Smoothie
1/2 mango, peeled, seeded, and chopped
2 ounces raspberries
2 handfuls baby spinach
1 tsp. chia seeds
Juice of 1 lime
7 ounces coconut water
Place all the ingredients in a blender and whizz together.
Yield: 1 serving
Calories: 150
Sweet Rhubarb Lemonade
4 Basil Leaves
1 oz lemon juice
1 oz rhubarb syrup
1.5 oz vodka
3 dashes rhubarb bitters
2 tsp. simple syrup
½ cup chopped rhubarb
Add 4 basil leaves, lemon juice, and rhubarb syrup into a cup or cocktail mixer. Muddle basil gently to release flavor. Add ice and vodka, shake until cold. Pour into a cocktail glass and stir in rhubarb bitters. In a microwave safe bowl, mix chopped rhubarb and simple syrup. Heat about 2 minutes or until slightly bubbly. Strain into cocktail glass and enjoy!
Superfood Coconut Chai Latte
1 chai tea bag, or 1 teaspoon loose chai tea
1/2 cup canned full-fat coconut milk
1 teaspoon pure maple syrup or raw honey, or more to taste
1 tablespoon grass-fed collagen peptides
Pinch of ground cinnamon
Boil 3/4 cup water in a teapot. Place the tea bag in a mug (or place loose tea in a tea ball or strainer) and pour the water over the tea. Steep for 4 to 6 minutes. While the tea is steeping, heat the coconut milk in a small saucepan until just warm. Do not let the coconut milk boil. Pour the coconut milk into a glass measuring cup or tall glass and froth it with a frothing wand. You can also froth the milk in a bowl with a handheld mixer or in a blender. Set the milk aside. Remove the tea bag or loose tea from the mug and stir in the maple syrup and collagen peptides. Slowly pour the frothed milk into the mug. Top with the cinnamon and enjoy. Special equipment: Frothing wand (optional)Â Change it up: Give the latte a stronger chai flavor by using 2 chai tea bags or 2 teaspoons loose chai tea and the same amount of water.
Rhubarb Mint Coolers
1 pound trimmed rhubarb
5 C. water
1 C. sugar
1/4 C. packed fresh mint leaves
Garnish: fresh mint sprigs
Cut rhubarb into 1/4-inch pieces and, in a saucepan, bring to a boil with water, sugar, and mint leaves. Simmer mixture, stirring occasionally, 15 minutes (rhubarb will disintegrate) and cool 15 minutes. Pour mixture through a fine sieve into a pitcher, pressing hard on solids. Chill mixture, covered, until cold, about 3 hours, and up to 2 days. Serve coolers over ice in glasses, garnished with mint sprigs.
Sparkling Citrus Sangria
1 lemon
1 lime
1 orange
20 ounces pineapple chunks in juice (1 can)
750 milliliter moscato wine (1 bottle)
1/2 C. gin
4 C. ginger ale (you can use diet or regular)
Slice the fruit into thin rounds. Cut some or all in half if you wish. Place the fruit in a large pitcher. Pour the pineapple chunks and juice in the pitcher. Add the wine and gin and stir. Place the pitcher in the refrigerator for an hour or until ready to serve. Make sure the ginger ale is also in the refrigerator, so it is cold when you add it. Right before serving, add chilled ginger ale. Serve with pretty-colored garnishes for a fresh, summery look!
Purple Dragon Martini
3 ounces vodka
1 1/2 ounces cranberry juice
1/2 ounces blue Curacao liqueur
1/2 ounces sweet and sour mix
1/2 ounces of 7-Up
2 to 3 ice cubes
In a blender or food processor add all ingredients and blitz for 20 to 30 seconds on high speed. Salt the rim of your martini glass. Pour and imbibe.
Ocean Breeze Cocktail
2 oz. Coconut Rum
2 second count 7-Up or Sprite
2 oz. Blue Curacao
Ice
Cherry for garnishment
Fill a large glass or shaker with ice Pour 2 oz, of Coconut rum, 2 oz, of Blue Curacao, and two second count of sprite. Shake well. Pour into a glass filled with ice
Kentucky Style Southern Sweet Tea
6 to 8 tea bags
6 cups water
1 cup sugar
2 to 3 oranges, sliced
Sprigs of mint
In a large pot, add the tea bags and water. Bring to a rolling boil, remove from the heat, and let steep 5 minutes. Remove the tea bags. Pour the liquid into a gallon jug and add cold water to fill. Add the sugar (you can add more if you want sweeter tea). Add the oranges and mint and stir. Pour over ice and enjoy.
½ banana, peeled
1½ cup (225 g) green grapes
1 Large orange, peeled, halved
1 slice pineapple, peeled
1½ cup (60 g) spinach
â…› teaspoon lime zest
2 Tablespoons agave nectar
1 cup (130 g) ice cubes
Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to variable 10, then to High. Blend for 30 seconds, or until desired consistency is reached.
¼ cup (60 ml) orange juice
¾ cup (180 ml) water
¼ cup (60 ml) light coconut milk
1 lime, peeled, halved
½ banana, peeled
½ cup (80 g) frozen mango
1 cup (160 g) frozen pineapple
2 cups (260 g) ice cubes
Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 30-45 seconds.
Rhubarb Iced Tea
10 stalks rhubarb
3 1/2 cups sugar
4 tea bags Earl Grey tea
2 star anise
1 vanilla bean
extra sugar (to taste)
lots of ice cubes
Wash the rhubarb and cut the stalks into sections. Place on low heat with the sugar in 4 cups water. Simmer for 2 hours on low heat until a syrup develops. Leave to fully cool. In the meantime, bring 4 cups of water to a boil. Cut the vanilla bean open lengthwise, scrape out the seeds, and add them to the water with the bean. Also add the star anise. Lastly, add the tea bags. Brew on low heat for 10 minutes and remove the tea bags. Allow the tea to cool. Put in the refrigerator to fully cool. Before serving, first pour the rhubarb syrup into an attractive glass pitcher. Add the tea and stir. Add extra sugar to taste. Serve with lots of ice cubes.
Basil Strawberry Lemon Granita
1 C. Sugar
1 handful fresh Basil Leaves
1 C. Water
4 C. fresh Strawberries, hulled and sliced
Juice and Finely Grated Zest of 2 Lemons
Lemon Slices, for Garnish
Combine sugar and basil leaves with the water in a medium saucepan. Heat over medium heat, stirring occasionally, until sugar is completely dissolved. Remove heat and let cool. When cool, strain and discard basil leaves. Combine berries, lemon juice and zest in a blender or food processor. Pulse until smooth. Pour cooled simple syrup into the blended fruit and blend well.  Fill 10 8ounce jars ¾ full with mixture. Cover loosely and place in the freezer for 50 minutes. Scrape down the edges of the jars with a fork and stir the scrapings into the centers. Return the jars to the freezer for 90 minutes and scrape them down again. Freeze additional 5 hours until frozen through.  When you are ready to serve the granita, use a fork to stir the granita mixture one more time. Serve ice cold, garnished with lemon slices.
Acai & Blackberry Smoothies
½ C. Frozen Oregon Marion Blackberries
3.5 oz Frozen Acai
1 banana
¾ C. almond milk
½ tsp. cinnamon
2 T. flax seed
Add all of the ingredients to a blender. Blend until smooth.
Frosty Citrus Party Punch
2 cans (6 ounces each) frozen limeade or lemonade concentrate, thawed
3 cups cold water
2 cans (12 ounces each) lemon-lime soda pop (3 cups), chilled
½ pint lime or lemon sherbet (1 cup), softened
Mix limeade concentrate and water in large pitcher. Just before serving, stir in soda pop. Pour into punch bowl. Float scoops of sherbet on top.
Vanilla Frozen Orange Juice
I can frozen orange juice concentrate
1.5 cans water
1.5 cans ice
1 tsp. vanilla extract
a splash of milk to smooth out the acidity of the orange juice
Blend all the ingredients together and serve frozen.
Sparkling Honey Ginger Ale
2 cups water
1 cup peeled, chopped fresh ginger
2/3 cup honey
1 (1-liter) bottle sparkling seltzer water, chilled
Ice cubes
1 lemon, cut into 6 wedges
Fresh mint sprigs (optional)
Combine water and ginger in small saucepan and bring to boil. Reduce heat and simmer 5 minutes. Remove from heat and stir in honey. Let stand until cooled to room temperature.
Strain into 1 1/2–quart pitcher. Discard ginger. Refrigerate at least 2 hours, until chilled.
Just before serving, add seltzer water and stir gently to combine. Serve over ice with lemon wedges and mint sprigs, if you like. Recipe may be doubled.
Light Cherry Lemonade Freeze
1½ cups light lemonade (If you cannot find this, you can make it with crystal light)
1 cup frozen dark cherries
1½ cups crushed ice
1/8 teaspoon almond extract
Place light lemonade and cherries in a blender. Blend to mix.  Add crushed ice and almond extract and blend on high until the ice is completely incorporated. (similar to Wild Cherry Lemonade Mixer from Auntie Anne’s, without the tremendous about of sugar)
Nutrition Information Per Serving (1½ cups)
Calories: 50
Total Fat: 0g
Fiber: 2g
Marocha
A marocha is a woman with dark hair and smoky coloring; it’s also slang for a party girl, the one who’s always going out and hitting the dance floor. This drink tastes how a marocha looks: earthy papaya (which becomes buttery when pureed) paired with smoky mezcal and brightened with orange juice. It’s also what a marocha might drink to get the night going.
2 shots papaya puree
1 shot smoky mezcal
¼ C. fresh orange juice
Pour the papaya puree into a glass, then fill the glass with ice. Add the mezcal and orange juice and stir well.
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.