Lauwiliwilinukunuku’oi’oi Cocktail
2 oz. Rum
¾ oz. Lemon juice
¾ oz. Pineapple
¾ oz. Orgeat
2 dashes Peychaud’s bitters
Amarena cherries as needed
Shake and strain into a chilled cocktail glass.
Orange Delight Juice
1 cup orange juice
½ banana
1 cup apple juice
1 teaspoon honey
1 dash cinnamon
1 cup crushed ice
Blend at high speed in blender until frothy.
Yield: 4 servings
Calories: 70
Fat: 0g
Fiber: 0g
Cucumber Agua Fresca (Agua de Pepino)
4 cups water, divided use
1/2 cup sugar, plus more, to taste
1 English cucumber, peeled and roughly chopped
1/4 cup lime juice, plus more, to taste
Spearmint sprigs, for garnish (optional)
Ice cubes
Blend 3 cups of water with the sugar in a blender until the sugar has completely dissolved, about 30 seconds. Add the cucumber and lime juice and blend again until it is very smooth. Strain the mixture through a sieve and into a large container, and then stir in 1 cup of water. Gradually season the agua fresca to taste with more sugar and lime juice. Chill the pitcher in the refrigerator, then stir, thoroughly, add the mint sprigs, if using them, and pour the agua fresca into ice-filled glasses.
Spicy Sangre Orange Margarita
2 slices jalapeño or serrano
2 ounces silver tequila, such as Peligroso
4 ounces blood orange juice
1 ounce orange liqueur, such as Cointreau or triple sec
Freshly squeezed juice of 1/2 lime
Muddle jalapeño or serrano with silver tequila in a shaker. Add ice and blood orange juice (or other juices, such as tangerine or mango), orange liqueur and lime juice. Shake well and serve on the rocks in a tumbler.
Arcade Midtown Kitchen’s Men without Women Margarita
1 1/2 ounces mescal (Fidencio Classico)
1/2 ounce tequila (Dulce Vida Reposado)
1/2 ounce maraschino (Luxardo)
1/2 ounce lime juice
1/2 ounce honey syrup (2:1 mix)
1 egg yolk
1/8 ounce Fernet Branca
Lime wheel, for garnish
Combine mescal, tequila, maraschino, lime juice, honey syrup and egg yolk together. Shake. Then add ice. Strain into coupe glass. Float Fernet Branca on top. Garnish with lime wheel.
Thai Basil Cucumber Margarita
Fill a glass with ice, then add:
2 leaves Thai basil, plus more for garnish
2 slices cucumber, plus more for garnish
2 ounces agave nectar or simple syrup
Juice of 2 limes
1 1/2 to 2 ounces silver tequila, such as Peligroso
Splash of ginger ale
Black pepper
Combine Thai basil and two slices of cucumber in a shaker and muddle with the agave nectar or simple syrup. Add the fresh lime juice and tequila with crystal clear ice. Shake vigorously and pour over the rocks. Finish with a splash of ginger ale. Garnish with a cucumber slice on the side with a sprig of basil. Throw just a small pinch of black pepper on top.
Watermelon Lime Agua Fresca
9
cups cubed seedless watermelon (about 1/2 a watermelon)
1/2 cup fresh lime juice (from about 3 limes)
1/4 cup simple syrup (or to taste)
In a blender, puree the watermelon chunks until they’re smooth and liquidy (you might need to do this in batches, depending on how large your blender is). Set a colander over a bowl or a pitcher and strain watermelon puree, discarding pulp and any seeds. Stir in the lime juice, and stir in simple syrup to taste. Serve chilled, over ice, with a lime wedge for a garnish.
Green Punch
2 .13oz packets unsweetened lemon-lime soft drink mix, such as Kool-Aid
2 C. sugar
1 46oz can pineapple juice
12oz frozen lemonade concentrate, thawed
32oz (1qt) ginger ale
Put 2 quarts of water in a 1-gallon container. Add the drink mix and sugar and stir until the sugar is dissolved. Add the pineapple juice and lemonade concentrate and stir well. Just before serving, add the ginger ale.
Strawberry Freeze
1
quart fresh strawberries
2 C. vanilla ice cream, softened
1 3oz pkg strawberry gelatin
1/2 C. boiling water
2 tsp. lemon juice
Serving day: 7UP (2 liters)
Additional strawberries for garnish
In large bowl, mash strawberries and add ice cream. In separate small bowl, dissolve gelatin in the water. Stir in lemon juice. Add to the strawberry mixture and mix well. Freeze mixture in a hard-sided container with lid. Freeze overnight. Serving day: Fill serving glass 1/3-1/2 full with frozen mixture. Add 7UP and stir. Garnish with strawberries and serve.
Easy Juices for a Beginning Juicer
Easy Juices for a Beginning Juicer
For Green Goddess Juice:
3 stalks of celery
1/2 large cucumber, cut into quarters
1 medium green apple, cut into eighths
1 medium pear, cut into eighths
For Ginger Zinger Juice:
2 medium apples, cut into eighths
5 carrots (no need to peel)
1/2 inch fresh ginger
1/4 lemon (remove peel to avoid bitterness)
For Tropi-Kale Juice:
1/4 of a fresh pineapple, skin and core removed, and cut into 1†strips
4 kale leaves
1 ripe banana, peeled
For Antioxidant Blast Juice:
2 medium beets, cut into quarters and the greens
1 cup blueberries
1 cup halved, hulled strawberries
For Immune Booster Juice:
2 oranges, quartered (remove peel for less bitterness)
1/4 lemon (remove peel for less bitterness)
1 medium apple, cut into eighths
1/2†fresh ginger
For Not-So-Sour Apple Juice:
2 tart apples, cut into eights
5 kale leaves
For Kale Kickstart Juice:
1 orange, quartered (remove the peel for less bitterness)
1 cup halved and hulled strawberries
2 kale leaves
3 carrots
1 ripe banana
For Cucumber Cooler Juice:
1/4 ripe cantaloupe, seeds removed, cut into chunks (no need to peel)
2 stalks celery
1/2 cucumber, cut into slices
1/4 lemon (remove peel to reduce bitterness)
For All Flavors:
Juice all the ingredients following the instructions for normal juicing in your juicer manual. Drink immediately, or let chill for an hour and then enjoy.
Strawberry Limeade Slurpie
Strawberry Limeade Slurpie
This is a spectacular summertime treat—so refreshing on a hot day. You can also use this recipe to make ice pops.
2 limes, juiced
2 T. agave nectar
6 frozen strawberries
1 C. ice cubes
1 tsp. pure maple syrup
Place all the ingredients in a high-powered blender and blend until smooth. Pour into glasses and serve immediately.
Blueberry Mint and Lime Water
Lime Spritzer
3/4 cup Frozen pineapple juice concentrate, thawed
1/2 cup Lime juice, bottled or fresh
1 1/2 cups Water
1 1/2 cups Club soda or any unflavored, unsweetened carbonated water
Combine thawed pineapple juice concentrate, lime juice, water, and club soda in a pitcher. Stir with a spoon until the juices are well blended and any frozen juice has dissolved. Pour over ice and enjoy!
Instant Pot Easy Spiced Apple Cider
Instant Pot Easy Spiced Apple Cider
2 tangerines or 1 orange, peeled and segmented
3 Honeycrisp apples, cored and thinly sliced
1 tsp. pumpkin pie spice
1 T. dark brown sugar
1 quart (32 fluid ounces) water
In the Instant Pot, combine the tangerine segments, apples, pumpkin pie spice, brown sugar, and water. Cover and cook on high pressure for 15 minutes. Let the pressure release naturally. Use a potato masher to mash up the fruit in the pot. Strain the cider through a fine-mesh sieve (discard the solids). Serve the cider hot.
Cinnamon Pear Ginger Water
Cinnamon Pear Ginger Water
1 sliced Pear
6 Cinnamon Sticks
Grated Ginger
2 qt. Water
Combine all ingredients, Serve chilled.
Blackberry & Sage Spa Water
Add some blackberries and a few bruised leaves of sage to the bottom of a large mason jar or carafe. Fill with ice and water.
Color Changing Galaxy Lemonade
Color Changing Galaxy Lemonade
5 T. tea containing butterfly pea
10 C. boiling water
1 C. lemon juice or lemonade
Sugar or honey, as desired
Star sprinkles
Ice
Prepare the tea at least one hour in advance and allow to cool. Boil water, add the butterfly pea-containing tea and let steep at least 5 minutes. Remove tea leaves and allow tea to cool for at least 15 minutes. Then place the pitcher of tea in the fridge to cool completely. Fill tall glasses with ice and fill 3/4 of the way with iced butterfly pea tea. Stir your sweetener of choice into the lemon juice (sugar, honey or other). Pour about 1/4 C. sweetened lemon juice into each glasses and watch the color change. Add star sprinkles, if desired, to complete the galaxy effect and enjoy!
Tea Party Lemonade
1 large can frozen pink lemonade
1 ½ quarts sparkling water
½ c. mint leaves, chopped
½ tsp. ground cloves
Blend the pink lemonade with the sparkling water and stir to dissolve. Add mint and cloves. Serve over crushed ice in a tall glass.
Champagne Punch
2 cups Granulated sugar
2 cups Fresh lemon juice
1 750ml bottle dry white wine
1 750ml bottle champagne
2 Large bottles of soda water
1/4 cup Orange liqueur
1 Pineapple quartered, grated
In a large punch bowl, combine sugar, lemon juice, white wine, champagne, soda water liqueur and grated pineapple. Mix together well. Put in a large block on ice and garnish with additional pineapple and other fresh fruits such as strawberries. Let mixture chill and serve in small glasses.
Blueberry Brain Boost Smoothie
1 cup fresh-pressed apple juice
1 fresh ripe banana
1 1/2 cups frozen blueberries
1/2 cup frozen raspberries
1/4 cup raw walnuts, preferably soaked and drained
Combine the apple juice and banana in a blender. Add the blueberries, raspberries, and walnuts. Blend until smooth.
Immune Booster for Winter
Immune Booster for Winter
2 tomatoes
1 celery stalk
2 cloves garlic
1/2 inch piece of turmeric root
1 small beetroot
1/2 cucumber
Juice of 1 lemon
Juice all of the ingredients, including the garlic, through your juicer. It is recommended to wash your juicer immediately to remove all traces of garlic. Otherwise every juice you make for the next week will have a garlic hint.
Mojito
Juice of 1/2 lime
1 tsp. granulated sugar
2 to 3 sprigs fresh mint
1 1/2 ounces white rum
Crushed ice
Soda water
Mix the lime juice with the sugar in a highball glass until the sugar dissolves. Drop in the mint and add the rum and ice. Stir. Fill the glass with soda water. Finish with another sprig of mint.
Berry Lemonade Slush
½ C. COUNTRY TIME Lemonade Flavor Drink Mix
½ cup water
1 cup fresh or frozen strawberries
3 cups ice cubes
Measure drink mix into cap to 1-qt. line (1/2 cup); empty into blender container. Add
water and berries and process in blender until smooth. Add ice; blend on high speed until thickened. Serve immediately.
Sassy Spa Water
2 qt.
water
1 medium cucumber, sliced
1 lemon, sliced
10-12 mint leaves (gently massaged and bruised)
Steep overnight in fridge and drink every day.
Frosty Lemon Martini
1 T. sugar
Lemon wedge
1 C. crushed ice
6 T. chilled lemon-flavored vodka
2 T. chilled lemon-flavored liqueur
4 tsp. lemon juice
2 thin strips (3 in. long) lemon peel
Pour sugar onto a small, rimmed plate. Rub rims of two martini glasses with lemon wedge to moisten, then dip rims into sugar to coat. Place ice in a cocktail shaker. Add vodka, liqueur, and lemon juice. Shake until mixture is very cold, about 10 seconds. Strain into glasses. Garnish each with a twist of lemon peel.
Pineapple, Lime and Spinach Agua (Agua de Piña con Espinaca y Limón)
1/2 cup pineapple, peeled and chopped
1 lime, rinsed, quartered and seeded
1/2 cup baby spinach, lightly packed
1/4 cup sugar
3 cups water
Ice cubes, as needed
Combine the pineapple, lime, skin and all, spinach and sugar in a blender with 3 cups of water. Blend until it is very smooth, and then strain through a sieve into a large pitcher. Gradually season the agua fresca to taste with more sugar and stir thoroughly, then pour the agua fresca into ice-filled glasses, and serve immediately.
Bourbon Slush
6 cups water
2 cups strong tea
2 cups bourbon
1 cup sugar
One 6-ounce container frozen orange juice concentrate, thawed
One 6-ounce container frozen lemon juice concentrate, thawed
Garnish: Mint sprigs or lemon slices (optional)
Combine the water, tea, bourbon, sugar, orange and lemon juice concentrate in a large container or bowl, and mix until sugar dissolves. Pour into two gallon-size freezer bags. Freeze until an hour before serving. Place the frozen punch in a large bowl and let thaw, breaking up every 15 minutes. When punch is melted, add more ice or water as desired. Serve in punch cups. Garnish, if desired.
Strong Tea
2 cups water
1 family-size or 4 regular tea bags
Boil the water. Add the tea bag(s) and let steep until cool. Discard the tea bag(s) and set aside
Pineapple Agua Fresca
2 cups ripe pineapple, peeled and cut into chunks
1/3 cup sugar, plus more, to taste
4 cups water, divided use
1/4 cup freshly squeezed lime juice
8 spearmint leaves (optional)
Ice cubes
Blend the pineapple, sugar and mint along with 4 cups of water in a blender until it is very smooth. Strain the pineapple mixture through a sieve, smashing the solids to force out as much juice as you can, and into a large pitcher. Gradually season the agua fresca to taste with more sugar and lime juice. Chill the pitcher in the refrigerator, then stir thoroughly; add the mint sprigs, if using, and pour the agua fresca into ice-filled glasses.
Mexican Limeade (Agua de Limón)
2 limes, rinsed, quartered and seeded
1/4 cup sugar
3 cups water
Combine the limes, skin and all, sugar and water in a blender. Blend until very smooth, then strain through a sieve into a large pitcher. Season to taste with more sugar; stir thoroughly. Pour into ice-filled glasses.
Slushy Punch
1 C. Sugar
2 Ripe Medium Bananas
3 C. Unsweetened Pineapple Juice
6oz. Can Frozen Orange Juice
2 T. Lemon Juice
Lemon Lime Soda
Stir together sugar and 2 ¾ C. water until sugar dissolves. In bender combine half the pineapple juice, bananas, and the orange juice concentrate. Cover and blend until smooth. Add sugar mixture. Stir in remaining pineapple juice and lemon juice. Transfer to 13 x 9 baking pan. Freeze for several hours or until firm. To serve, let mixture stand at room temperature for 20-30 minutes. To form a slush, scrape a large spoon over the frozen mixture. Spoon into a punch bowl. Slowly pour carbonated water down the side of the bowl. Stir gently to mix.
Country Cappuccino
8 C. Hot, strong brewed coffee, divided
1/2 C. Sugar
1/4 C. Cocoa
1 tsp. Ground cinnamon
1 T. Vanilla extract
4 C. Half-and-half
Whisk together 1 C. coffee and next 4 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 4 to 5 minutes or until smooth and slightly thickened. Gradually add half-and-half; cook, whisking constantly, 4 to 5 minutes or until thoroughly heated (do not boil). Process half of mixture in a blender 1 to 2 minutes or until frothy. Pour 3 1/2 C. coffee into a 2-quart pitcher; add half of frothy coffee mixture. Repeat procedure with remaining ingredients. Serve immediately, or chill and serve over ice, if desired. Yield: about 12 C
Frenchy
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.
Mojito
6 1/2 limes
2/3 C sugar, or to taste
1/2 C coarsely chopped peppermint
2 C white rum
4 C club soda
8 sugarcane swizzle sticks for garnish, optional
Cut the limes into quarters and add them to a pitcher along with the sugar. Mash the limes and sugar together using a muddler or the back of a wooden spoon until the juices from the limes have been released and the sugar has mostly dissolved into the lime juice. Add the mint to the pitcher and mash it together with the lime-sugar mixture. Pour the rum and the club soda into the pitcher and stir together. Put two pieces of the quartered limes in each tall glass and add ice cubes. Pour the mojito over the ice and garnish with a sugarcane swizzle stick, if desired, and serve immediately.
POM Berry Spritzers
16 oz POM wonderful, or 100% pomegranate juice
16-18 oz sparking mineral water (I used lime flavored)
1/2 cup berry simple syrup: (3/4 cup blueberries, 1 1/4 cup blackberries, 1/2 cup sugar, 1/3 cup water)
Ice
First make berry simple syrup. In a medium saucepan, combine all ingredients and stir over high heat until all the sugar is dissolved and the mixture is boiling. Reduce heat to low, and simmer for 30 minutes, uncovered. Remove syrup from heat, strain to remove solids (save for a later use, if desired), and cool before using. To make spritzers, add ice (about 3/4 cup) to a medium tumbler; add 8 ounces of POM or pomegranate juice, about 2 tablespoons berry simple syrup, and about 4 ounces of sparkling mineral water. Stir to mix and drink cold.
Charles Dickens Punch
2 cups water
½ cup sugar
2Â T. lemon peel
¼ cup borage flowers
2 cups sherry
1 cup brandy
4 cups apple cider
Pour boiling water over the sugar, lemon peel, and borage and let sit for 10 minutes. Strain and add sherry, brandy and cider.
Cranberry Christmas Punch
1 – 3 oz. package of cherry flavored gelatin
1 cup of boiling water
1 – 6 oz. can of frozen lemonade or pineapple-orange juice concentrate
3 cups of cold water
1 – 1 quart bottle of cranberry juice cocktail, chilled
1 – 1 pint of ginger ale, chilled
Dissolve cherry flavored gelatin in boiling water. Stir in lemonade or pineapple-orange juice concentrate. Add the cold water and the cranberry juice cocktail. Place in a large punch bowl two trays of ice cubes or a molded ice ring. Pour punch over ice. Slowly pour in chilled ginger ale. Fruit flavored sherbet may be added if desired.
Yield:
Calories:
Fat:
Fiber:
Sparkling Strawberry Lemonade
2 cups water
1 cup sugar
1 tablespoon grated lemon peel
1 cup fresh lemon juice
1 pint fresh strawberries, hulled and halved
2 cups cold sparkling water or club soda
Ice
Mint sprigs, garnish
Whole strawberries, garnish
In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher. In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled. Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.
Aztec Drink
1 T. cocoa
1 T. honey
1 t. cinnamon
pinch nutmeg
1 drop vanilla extract
Chilli powder to taste
Mix all ingredients with 2 C. hot water and leave until cold. To make it Spanish, replace honey with sugar and serve hot.
Two Tone Juice Cocktail
2 C. Pineapple Juice
2 C. Tomato Juice
2 Thin Slices Lemon
Parsley or Mint Sprigs
In an 8oz parfait or cocktail glass pour 1/2 C. Pineapple juice. Tip glass and carefully pour 1/2 C. Tomato juice down side of glass. Pour very slowly and carefully to not mix layers. Float a lemon slice on top.
Watermelon Breeze
3 cups cubed chilled watermelon
1 cup coconut water
Squeeze of fresh lime
Ice if needed
Sprig of mint
Put all ingredients in blender. Blend until smooth.