Kristen's Recipes

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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Pretty in Pink

 

2 parts sweet and sour

Splash of cranberry juice

1 oz simple syrup

1 oz lime juice

2 large lemon slices squeezed and discard

1/2 oz triple sec

 

Blend and serve in a sugar rimmed glass. Garnish with a lemon wheel.

3 cups cranberry juice, chilled

1 cup 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.

Bourbon-Spiked Peach Tea

 

3/4 cup water

1/4 cup fresh lemon juice

1 cup sugar

2 cups peeled and sliced fresh peaches, divided (about 2 medium peaches)

1 cup bourbon

4 cups freshly brewed iced tea, unsweetened

 

In a saucepan over high heat combine the water, lemon juice, sugar, and 1 cup of peaches. Allow the mixture to come to a boil for 2 minutes, then remove the pan from the heat, and let the mixture cool to room temperature. Once the peach syrup has cooled, pour it into a 2-quart pitcher. Add the bourbon, the remaining 1 cup peaches, and the iced tea. Stir to combine and serve over ice.

Blueberry Lavender Vodka Spritzer

For the Blueberry Lavender Simple Syrup:

1 C. water

1 C. sugar

1 C. blueberries (fresh or frozen)

4 sprigs lavender

For the Blueberry Lavender Vodka Spritzer:

1 C. blueberries (frozen or fresh)

2 C. vodka

4 ounces lime juice (fresh)

Club soda

Garnish: fresh sprigs lavender

 

Combine the water, sugar, and blueberries in a saucepan and bring to a boil over medium-high heat. Stir well to dissolve the sugar. Reduce the heat to a low simmer and add the lavender sprigs. Let simmer for about 10 minutes. Strain and pour into a jar, as you pour, use a masher to squeeze all the remaining juice from the berries. In a glass pitcher combine vodka, 3/4 C. of the blueberry lavender simple syrup, lime juice and club soda.  Add ice and a healthy handful of frozen or fresh blueberries. When you’re ready to pour you can garnish with some more blueberries and a sprig of lavender. Tips: You can even make the simple syrup ahead of time for your next event and mix the drinks for you and your guests with ease come party time. Or, keep the ready-made simple syrup on hand for any day of the week–you never know when you’ll need a refreshing pick-me-up.

4 quarts water

10 litchi tea bags

1/2 C. ginger juice

1/4 C. fresh lemon juice

1/4 C. fresh lime juice

1/2 C. sugar

2 C. cranberry-flavored vodka

Lemon and lime slices, for garnish

 

Bring the water to a boil in a large pot, and remove from the heat. Add the tea bags, ginger, lemon, and lime juices and sugar. Allow the tea to steep for 10 minutes, remove the tea bags and cool the tea. Stir to be sure that the sugar is dissolved, and place in a large pitcher. Refrigerate until thoroughly chilled.  Just before serving, add the vodka to the tea and serve in tall glasses filled with ice. Garnish with lemon and or lime slices.

1/4 cup cranberry juice

1/4 cup pink grapefruit juice

Champagne or sparkling wine, enough to fill champagne flute

 

Pour cranberry juice and grapefruit juice into a champagne flute or a thin glass. Fill the remaining flute or glass with champagne or sparkling wine. Serve immediately and keep the juices and bubbly chilled for refills.

1 C. brewed espresso, chilled

3/4 C. vodka

1/2 C. Paula’s Texas Orange (or another orange liqueur)

1/2 C. Kahlua

1 C. ice

Sliced blood oranges

 

Place ice in a cocktail pitcher and pour espresso, vodka, orange liqueur, and Kahlua over it; stir to combine and continue stirring for several seconds to chill the mixture; pour into four martini glasses while straining out the ice, and garnish each with a slice of blood orange.

Giggle Juice

 

1/4 c. sugar

Lemon wedge, for rimming glasses

3 c. ice

1 750-ml bottle moscato

3 c. Pink lemonade

1 can lemon-lime soda (such as Sprite)

1 c. vodka

2 c. sliced strawberries

1 lemon, sliced into half moons

 

In a small dish, pour sugar. Rim glasses with lemon wedge then dip in sugar. Add ice to a large pitcher. Pour in moscato, pink lemonade, soda, and vodka. Add strawberries and lemon slices and stir to combine. Divide between glasses and serve immediately.

1 Liter Triple Sec

20 Ounces Margarita Mix

 

Mix all ingredients in a large punch bowl. Serve well chilled.

 

1 Magnum Champagne

1 qt. Lime Sherbet

Fruit Slices such as oranges, pineapple etc.

 

Soften the lime sherbet. It should be almost soupy, but not quite. Place one half of the quart in a large punch bowl. Pour the champagne and the 7-UP at the same time, over the sherbet until the bowl is full. Stir until mixed, but not vigorously. Add some of the fruit slices for color. This tastes very creamy and refreshing. You can make it non alcoholic by using ginger ale and 7-UP.

 

3/4 oz Blue curacao

4 oz pineapple juice

1 C. crushed ice.

 

Blend until smooth.

 

2 ounces Vanilla Stoli

1/2 ounce Chambord or Raspberry wine

1/2 ounce Blueberry Puree

 

Shake well, garnish with blueberries.

 

 

Paper Plane

 

3/4 ounce bourbon

3/4 ounce Aperol

3/4 ounce Amaro Nonino Quintessentia

3/4 ounce lemon juice, freshly squeezed

 

Add the bourbon, Aperol, Amaro Nonino and lemon juice into a shaker with ice and shake until well-chilled. Strain into a coupe glass.

40 ml Malibu
30 ml blue curacao
Sprite
Sugar
Lemon slice

Take a lemon and rub it along the outside rim of the glass. Put a small saucer with a sugar on a table. Turn the glass over and dip the outside rim of the glass into the sugar. Mix the ingredients without sprite and pour into a cocktail glass. After that add sprite in the cocktail glass, too. Make a spiral from the lemon and decorate your cocktail.

1/2 lime
Coarse salt
1 1/4 ounces gold tequila
3/4 ounce Grand Marnier
1/2 to 1 tsp. Green Jalapeño Pepper Sauce

Rub rim of a goblet with cut side of lime, then dip rim into saucer of salt. Fill glass with ice. Squeeze juice from lime. Pour lime juice, tequila, Grand Marnier, and TABASCO Green Sauce into an ice-filled cocktail shaker or pitcher and shake or stir vigorously. Strain into ice-filled glass and garnish with a slice of lime. Variation: Use Margarita or sweet and sour mix to make drink as directed on label. Shake in 1/2 to 1 tsp. TABASCO Green Sauce per drink and stir.

30ml vodka
15ml blue curacao
lemonade

Fill a highball glass with ice, add the vodka and blue curacao.

1/2 C. raspberries
3 T. Chambord (black raspberry liqueur)
2 tsp. sugar
1 half bottle (375ml) demi-sec Champagne or other semidry sparkling wine, chilled

Gently stir together raspberries, Chambord, and sugar in small bowl, then macerate, covered and chilled, at least 1 hour and up to 2. Spoon 2 T. raspberries with some juice into each of 2 glasses and slowly top off with champagne.

3oz light rum
2oz blue Curacao
1/2 C. unsweetened pineapple juice
1/4 C. well stirred canned cream of coconut, such as Coco Lopez
3 C. ice cubes

Blend all ingredients in a blender until smooth. Garnish with a pineapple wedge

5 ml smirnoff no. 21 vodka (chilled in freezer)
20 ml sour raspberry liqueur
20 ml blue curacao
5 ml lime cordial
180 ml cranberry juice cocktail
4 -5 ice cubes

Pre-chill vodka in freezer. (Recommended: Pre-chill all ingredients instead of using too much ice; which can dilute the drink). Pre-chill large/9 ounce wine glass in freezer. Add about 4-6 ice cubes into the wine glass. Add vodka, raspberry liqueur, blue curacao, lime cordial, and cranberry cocktail. Stir or shake gently and serve.

2 tablespoons dry cranberries
1/2 cup organic pear nectar
32 ounces Moscato d’Asti wine
8 small sprigs fresh rosemary

Put cranberries in a small bowl; add 2 tablespoons warm water. Soak until cool, about 15 minutes. Drain, pat dry, and refrigerate until serving. Divide pear nectar evenly among eight tall champagne glasses. Add cranberries, and then gently pour the Moscato d’Asti into the glasses. Garnish each with a rosemary sprig.

Add 1 oz. (30ml) Ciroc Raspberry to glass with ice. Top with Sprite/7up, until 3/4 full.  Add a Splash of Grenadine and ½ oz. (15ml) Blue Curacao.  Garnish with cherry and lime if desired.