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.
3/4 cup frozen ORANGE JUICE Concentrate, thawed
3/4 cup frozen A GRAPEFRUIT JUICE Concentrate, thawed
3/4 cup light rum
1/4 cup orange liqueur
1 1-liter bottle carbonated water, chilled
Crushed ice
Florida Orange or Grapefruit Wedges (optional)
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.
3 C. cranberry juice, chilled
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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2 T. lemon juice
1 T. lime juice
1/4 C. plus 1 T. thawed apple juice concentrate
3 ice cubes
1 C. soda water
Combine everything in a glass and stir. Add more ice if desired.
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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: Â Â 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. Â Place cocktail glasses in the freezer to chill.
Make the Green Apple and Lime Juice: Â Â 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: Â 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).
1 C. Kahlua
1 pint vanilla ice cream
1 C. light cream
1/8 tsp. almond extract
1 1/2 C. crushed ice
Combine first four ingredients in electric blender. Add crushed ice. Blend on high speed until frothy. Pour into chilled Champagne glasses
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5 cups apple juice
4 limes
1 cup sugar
6 leaves of rose scented geranium
Boil apple juice, sugar and geranium leaves for 5 minutes. Add thinly sliced and crushed limes. Cool and strain. Pour over ice and garnish with geranium petals.
Combine 9 C. water, 1 C. lemon juice, 2 C. orange juice, 2 C. sugar, 1 T. pure vanilla extract, and 1/8 tsp. Â ground clove in a 4-quart saucepan. Simmer and serve, or refrigerate and reheat. Makes about three quarts.
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1 Inch Piece Fresh Ginger, peeled
2 C. Water
Juice of 1 Lemon
1-2 T. Honey, or to taste
Cut the ginger into disks. Bring the water and ginger to a boil. Cover, reduce heat to low and let steep for 5-10 minutes. Remove ginger from water. Add the lemon juice and honey to the water and stir to dissolve honey. Serve tea in mugs.
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Fill a metal or ceramic bowl 3/4 full with water and  flower petals. Place a smaller bowl inside the first bowl and anchor with duct tape to keep it centered. Freeze bowls overnight. When ready to serve, remove duct tape and the small bowl. If you happen to have a blow torch, flash the larger bowl to release the finished ice bowl– but don’t worry, room temperature will release the bowl in 10-15 minutes. Fill with something colorful and yummy and serve! It looks stunning when full of ice cream or a nice gazpacho. Although you’ve got to eat it quickly!
8 oz fresh lime juice, strained
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 C. tomato juice
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 bottle (64 ounce) cranberry juice cocktail
2 cans (12 ounce) frozen lemonade concentrate
4 cups water
3 Cinnamon Sticks
8 Whole Cloves
1 tsp. Ground Allspice
1/4 tsp. Ground Ginger
1/4 tsp. Ground Nutmeg
Combine all . Simmer 30 minutes. Remove whole spices before serving. Garnish with orange slices, if desired.
4 C. boiling water
10 tea bags, black
2 lemons, sliced thinly
1 C. sugar
1 T. almond extract
2 tsp. vanilla extract
1 2-liter bottle of lemon-lime soda
Steep the tea in the boiling water for 10 minutes. Put lemon slices into a large pitcher, giving them each a squeeze as you go. Add sugar into the pitcher. Mix in tea. Add flavorings and soda right before serving.
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1 oz. Light Rum
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.
18-ounces peach nectar, chilled
6 T. lemon juice, freshly squeezed
18 oz. orange juice, chilled
2 to 4 dashes Grenadine
Ice cubes
Combine peach nectar, lemon juice, orange juice and Grenadine in a large bowl or pitcher and whisk until thoroughly blended. Cover and refrigerate until chilled. Serve in chilled Champagne flutes, garnished with a thin lemon wedge and mint. If you prefer a frozen style drink, Ladle 8 to 12 oz. of the above mixture into a blender, add ice cubes, cover and blend until slushy consistency. Serve in highball glass garnished with mint.
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3 C. strong freshly brewed hot coffee
3 T. chocolate syrup
1 tsp. sugar
1/3 C. heavy cream
1/4 C. crème de cocoa or Irish cream optional
Whipped cream
Chocolate shavings for garnish
Combine coffee, chocolate syrup and sugar in a slow cooker. Cover and cook on low 2 to 2 1/2 hours. Stir in heavy cream and crème de cocoa if using. Cover and cook 30 minutes or until heated through. Ladle coffee in to coffee cup. Top with whipped cream and chocolate shavings.
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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 oz. vodka
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 tsp. kosher salt
1 tsp. cayenne pepper
4 oz tomato juice
2 oz tequila
1 oz liquid from Rick’s Pick’s Smokra (or pickle juice)
1 T. lime juice
1/2 tsp. fresh ground pepper
1/2 tsp. Worcestershire sauce
Dash (or more) of hot sauce
Ice
Mix together the salt and cayenne and pour it on a plate. Run a sliced lime around the rim of the glass and then dip the glass in the salt mixture. Set aside. Place a few ice cubes in a cocktail shaker. Add the remaining ingredients and give it a shake for about 10 seconds. Taste and make adjustments according to your tastes. Pour into salt rimmed glass and toast to a good day!
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2 T. lemon juice
1 T. lime juice
1/4 C. plus 1 T. thawed apple juice concentrate
3 ice cubes
1 C. soda water
Combine everything in a glass and stir. Add more ice if desired.
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1 C. dry white wine
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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8 C. water
8 black tea bags
3/4 C. sugar
16 whole cloves
16 whole Cardamom Seeds, pods removed (optional)
5 cinnamon sticks
8 slices fresh ginger
1 C. milk
Combine water, tea, sugar, cloves, cinnamon & ginger in Crock Pot. Cover; cook on High 2 to 2-1/2 hours. Strain mixture; discard solids. Stir in milk just before serving. Serve warm or chilled.
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11.5oz Can Wild Berry Juice Concentrate
Water
2 12oz. Cans 7-up
Prepare Juice as directed on package, and stir in lemon-lime beverage. Serve immediately.
2 tea bags
1 C. boiling water
1 bottle (48 oz.) cranberry juice
1/2 C. dried cranberries (optional)
1/3 C. sugar
1 large lemon, cut into 1/4-inch slices
4 cinnamon sticks
6 whole cloves
Additional thin lemon slices
Additional cinnamon sticks
Combine all ingredients in the slow cooker. Cover and cook on Low for up to 5 hours.
1 9.6oz. pkg. powdered Dry Milk
1 1/4 C. Chocolate Quick
3/4 C. Non-Dairy Creamer
1/3 C. Powdered Sugar
Dash Salt
Mix all ingredients in re-sealable container or bag. For each serving mix 3-4 tablespoons dry mix in a mug. Fill with one cup boiling water.
1/2 C. frozen strawberries
1 C. soy milk
1/2 banana
2 T. flax seed meal (blend whole seeds into a powder)
Handful of ice cubes
Process in a blender and drink right away.
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2 C. frozen strawberries (preferably sliced frozen strawberries)
1 C. vanilla soy milk
2 tsp. honey
1/2 C. non-fat vanilla yogurt
Place the strawberries in a blender, Vita Mix, or the work bowl of a food processor fitted with a metal blade. Pour the milk on top of the berries. Add the remaining ingredients. Puree until smooth. Note: If you have trouble crushing the berries, you may need to stop the blender and remove the container from the motor base. Use a spoon to push the fruit down into the blender blades. Replace the lid, and return the blender to the motor base. Puree until smooth.
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1 lemon
2 C. water
1 C. sugar
4 whole allspice
4 whole cloves
1 stick cinnamon
1 T. chopped crystallized ginger
1 pinch grated nutmeg
1 C. fresh lemon juice, (about 8 lemons)
1 C. club soda, or seltzer water, chilled
Sprig mint, for garnish, (optional)
Remove rind in pieces from lemon with swivel-bladed vegetable peeler; avoid any bitter white pith. Combine water, sugar, lemon rind, allspice, cloves, cinnamon stick, crystallized ginger and nutmeg in small saucepan. Bring to simmering; simmer, covered, for 20 minutes. Strain into pitcher and chill; discard solids. To serve, stir in lemon juice and club soda. Serve over crushed ice. Garnish with mint sprigs, if you wish.
1/2 C. light brown sugar
2 quarts apple cider
1 tsp. whole allspice
1 1/2 tsp. whole cloves
3 whole cinnamon sticks
2 large oranges, sliced
Put all ingredients in the slow cooker. Stir until the brown sugar is well dissolved. Cover cook on Low for 2 to 4 hours. Strain spices before serving.
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4 C. unsweetened pineapple juice
4 C. cranberry juice
1/2 C. brown sugar (packed)
1 C. water
1 tsp. whole cloves
1 cinnamon stick tied in cheesecloth
1-2 C. Vodka (optional)
Combine water, tea, sugar, cloves, cardamom, cinnamon, and ginger in the slow cooker; cook on High for 2 – 2 1/2 hours or Low 3-5 hours. Strain mixture; discard solids. (May be covered and refrigerated for up to 3 days.) Stir in milk just before serving. Serve warm or chilled.
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1 quart milk
1/3 C. sugar
1 tsp. ground ginger
8 cardamom pods, hulled and seed crushed (see notes), or 1/4 tsp. ground cardamom
8 Assam or orange pekoe tea bags or 3 T. tea leaves
In a 3- to 4-quart pan over medium-high heat, combine milk, 1 quart water, sugar, ginger, and cardamom seed. Bring to a boil, stirring occasionally. Add tea and simmer, stirring gently, 1 to 2 minutes. Remove pan from heat, cover, and let stand until tea is a dark reddish brown color, about 1 minute. Pour through a fine strainer into a hot teapot.
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1 can (46 oz) apricot nectar
1 can pineapple juice
3 (6 oz) cans frozen limeade concentrate
3 bottles ginger ale (28 oz each)
Combine Apricot nectar, pineapple juice, and concentrate in punch bowl. Stir in ginger ale. Add ice ring with lime slices etc.
½ cup sugar
1 cup water
18 sprigs applemint
4 lemons
1 quart of gingerale
Boil sugar and waer till sugar is dissolved. Remove from heat and add 10 sprigs apple mint. Chill. Add the juice of 4 lemons and strain. After filling mint julep glasses with crushed ice, add ½ cup applemint ale and fill to top with gingerale. Add sprig of applemint and serve. Serves 4.
Drain apple rings, reserving syrup. In a 3 qt. container combine reserved syrup, 2 c. apple juice, cranberry juice cocktail, water and cinnamon stick. Cover and chill 24 hr. Remove cinnamon. Chill, covered, up to 2 weeks. In a 4 c. ring mold, freeze a little of the remaining apple juice just till slushy (about 30-45 min). Using an hors d’oeuvre cutter, cut orange peel into stars. Press stars into slushy juice in mold. Center apple rings over stars. Freeze till firm. Add remaining apple juice to mold. Freeze up to 2 weeks. To serve, unmold ice ring; place in a large punch bowl. Add syrup mixture. Slowly add champagne or ginger ale. serve immediately with cinnamon sticks and additional orange peel stars.
4 C. Boiling Water
1/2 C. Lemon Juice
1 1/2 C. Sugar
4 Tea Bags
4 C. Cold Water
1 tsp. Almond Extract
1 tsp. Vanilla
Steep first 4 ingredients for 10 minutes. Then add next 3 ingredients and chill. Makes 1/2 gallon.
1 C. Cold water
2 T. Ground espresso coffee
1/2 ea Cinnamon stick (3″ long)
4 tsp. Creme de cacao
2 tsp. Brandy
2 T. Whipping cream, chilled
1 ea Grated semisweet chocolate
Break out your espresso machine for this one or just make really strong coffee w/ a small amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute.  Add creme de cacao and brandy, and stir gently. Pour into cute demitasse cups. Whip the cream, and float some cream on top of each cup. For looks, garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it’s perfect for a party.
Red Cherry Smoothie
1 cup (120 g) low-fat cherry yogurt
2 cups (150 g) strawberries
1 cup (75 g) red grapes
2 cups (140 g) frozen dark sweet cherries, pitted
1 cup (240 ml) cherry juice
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 45 seconds or until desired consistency is reached.
1 gallon apple cider
1 cup dark brown sugar (packed)
1 can frozen lemon concentrate
1 can frozen orange juice concentrate
1 tbsp whole cloves
1 tbsp allspice
1 tbsp ground nutmeg
24 cinnamon sticks
In a large kettle combine the cider, brown sugar, undiluted lemon and orange juices. Tie cloves and allspice in a spice bag or cheesecloth and add it to the cider along with the nutmeg. Cover and simmer for 20 minutes. Remove and discard the bag. Serve hot in mugs with a cinnamon stick in each mug. Serves 24.