Kristen's Recipes

1 1/2 oz Pear Vodka

3 oz Pineapple Juice

1 oz Cranberry Juice

In a chilled rocks glass filled with ice, add your vodka and pineapple juice. Top with a splash of cranberry juice.

Juice of 1/2 lime
4 or 5 ice cubes
2 ounces lime-flavored rum
1/2 C. cola beverage
1 lime wedge

Pour the lime juice into a chilled Collins glass. Add the ice cubes. Pour in the rum, then fill with the cola. Stir for 20-30 seconds and garnish with the lime wedge.

In a 2-quart pitcher combine thawed orange and grapefruit juice concentrates, rum, and orange liqueur. Gently stir in carbonated water. Serve at once over crushed ice. If desired, garnish with orange or grapefruit wedges. Makes 8 (about 7-ounce) servings.

 

1 C. orange juice, chilled

1 bottle (750 ml.) sparkling wine, chilled

 

In a large pitcher (at least 2 1/2 qt.), combine cranberry juice, orange juice, and sparkling wine. Serve immediately, in champagne flutes.

 

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2 navel oranges

1 lemon

1 lime

6 T. Cointreau orange liquor

4 T. Triple Sec

12 T. good quality tequila (preferably 100% agave-reposado)

4 T. superfine sugar

8 C. ice cubes

 

Cut the citrus into three-quarter inch pieces. Push the whole fruit through a juicing machine. The resulting juice will be a mixture of the juice and oils in the peel. Strain the juice into a medium-size mixing bowl. Mix in the Cointreau, Triple Sec, tequila and superfine sugar. This mixture can be made up  to one day in advance of serving and should be kept in the refrigerator until service. Put half of the ice cubes into a large blender then pour the mixture over the ice. Pulse the ice a few times then blend at high speed until it is mixed with the juice. Add the remaining ice cubes then continue to blend until the margarita mixture is smooth and can be poured, about two minutes. Pour into frozen glasses. Salted rim optional!

 

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A seasonal cocktail with spiciness, bright acidity and the subtle sweetness of real fresh fruit; light and refreshing and entirely sippable as we head into the fall and winter seasons.

 

For Two Green Apple Ginger Martini Cocktails:

4 oz/120ml ginger infused vodka (recipe below)

4 oz/120ml fresh green apple lime juice (recipe below)

1 Tablespoon/15ml maple or honey simple syrup (made by mixing equal parts of maple syrup or honey with filtered water until fully dissolved)

Crushed ice

 

For the Ginger Infused Vodka:

1/2 cup/4oz//120ml quality vodka

1 inch piece of fresh ginger, peeled and grated

 

For the Green Apple and Lime Juice:

1 large tart green apple, cored and cut into slices (ex. granny smith)

¼ cup/60ml filtered water

The juice of 1 large or 2 small limes

Apple slices for garnish (optional)

 

Make the Ginger Infused Vodka:   Place the vodka in a re-sealable jar along with the grated ginger and seal. Shake gently and set aside for two or more hours until infused. (The longer you let the vodka sit with the ginger the stronger the flavor will be.) Strain pressing on solids to extract all the liquid and set aside.  Place cocktail glasses in the freezer to chill.

 

Make the Green Apple and Lime Juice:   Add the apple slices to a high speed blender along with the water and lime juice and blend on high until smooth. Strain through a fine mesh strainer pressing on the pulp to get all of the juice and set aside. (If you have a juicer run the apple through and then add the freshly squeezed lime juice to it and omit the water.)

 

Make the Green Apple Ginger Martini:  Add the apple and lime juice, the vodka and the maple syrup to a cocktail shaker. Fill the shaker halfway with ice and shake vigorously until the shaker turns frosty.

Strain into the chilled glasses. Garnish with the reserved apple slices if desired.

 

Notes

*I prefer to use a non-grain based vodka like Ciroc (made from grapes) or Chopin Black Label (made from potatoes).

 

8 oz triple sec

12 oz tequila

splash of orange juice (ca. 1-2 oz, to your taste)

 

Prepare margarita glasses by moistening the edgewith a lime sliver, then dipping in coarse salt. Combine  in a quart container, shake vigorously, add a few ice cubes and shake again. Serve over lots of ice in the salt-rimmed glasses. Drop in a sliver of fresh lime.

3 T. freshly grated horseradish, plus more for garnish

4 oz. vodka

2 tsp. Worcestershire sauce

2 T. soy sauce

Juice of 1 lemon

1 tsp. freshly ground pepper, plus more for garnish

1 dash Tabasco Sauce, optional

Celery, for garnish

Lemon wedges, for garnish

 

Combine tomato juice, horseradish, vodka, Worcestershire sauce, soy sauce, lemon juice, pepper, and Tabasco in a pitcher. Stir well to combine. Pour into glasses full of ice; garnish with grated horseradish, pepper, celery, and lemon wedges. Serve.

 

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1/2 oz. Triple Sec

1 1/2 oz. Pineapple juice

1 1/2 oz. Orange Juice

1 dash of Grenadine

 

Shake with cracked ice: strain into old-fashioned glass; top with a 1/2 ounce dark rum.

 

1 1/2 oz tequila

1 1/2 oz creme de cacao

3/4 oz. red food coloring

Rocks glass

Cocktail shaker

Ice

 

Pour tequila and creme de cacao into a cocktail shaker.

Add ice to cocktail shaker and mix.

Pour red food coloring into the bottom of the rocks glass.

Pour the contents in the cocktail shaker into the the rocks glass. Do not stir.

 

1/2 glass tomato juice

1/2 glass beef bouillon

1 slice lime

1 lemon wedge

 

Coat the rim with seasoned salt. Pour vodka, tomato juice, and beef bouillon over ice in a highball glass and stir. Add the slice of lime and the wedge of lemon and an olive and serve.

 

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1 C. water

2 T. sugar

1 T. honey

Zest and juice of 1/2 lemon

Zest and juice of 1/2 lime

12 leaves lemon verbena

2 1/2 ounces citrus rum or citrus vodka

Verbena leaves, for garnish

 

In a large pot, add wine, water, sugar, honey and the lemon and lime zest and juice and bring to a boil. Remove from heat. Add verbena leaves and steep at least 12 hours. This makes enough verbena syrup for 25 drinks. For 1 verbena martini, mix 1 ounce of the verbena syrup with the citrus rum or citrus vodka. Shake and strain into martini glass. Use extra verbena leaves for garnish.

 

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