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Beekeeper’s Balm Cocktail

Beekeeper’s Balm Cocktail

Beekeeper’s Balm Cocktail

 

6 T. honey

1/4 cup very warm or hot water

2 cups white rum

3/4 cup freshly squeezed, lemon juice, strained

1 cup fresh lemon balm leaves, loosely packed

Club soda to top off, optional

Lemon slices, for garnish

 

Stir honey and water in a pitcher until honey is dissolved. Add the rum and lemon juice.

Add the lemon balm and muddle with a wooden spoon. Fill 8 to 10 canning jars with ice cubes. Divide the cocktail evenly among the glasses. Top with club soda if desired. Garnish with lemon slices and serve.

Mojito Bar

Mojito Bar

Mojito Bar

 

Quality rum options  White Rum is Traditional.  Include a Gold or Spiced Rum for options.  Consider Bacardi, Cruzan or Plantation Brands

Zero Proof Rum for Virgin Mojitos

Fresh mint leaves, lots, plus some for garnishing

Fresh limes / Lime Juice

Simple syrup

Club soda

Ice cubes

 

You’ll also want to set out some bowls with mojito garnishes and mix-ins, such as additional mint sprigs, other fresh herbs and slices of lime. A few types of fresh fruit are fun to mix in, such as lemon slices, berries or watermelon.

 

Muddler

Jigger

Bar Spoon, Straws, Swizzle Sticks

Set out a set of highball glasses, mason jars or tumblers. Mojitos are tall drinks, so a larger glass is ideal. Straws are also ideal for both sipping and stirring.

 

 

Write simple instructions on a small chalkboard or framed paper.

 

The mojito is easy for guests to customize. Provide guests with a variety of options so they can dream up their own unique combinations.

 

Here are a few ways to mix things up:

 

Adjust the sweetness levels by adding more or less simple syrup.

Incorporate fruit such as fresh berries, pineapples or peaches.

Experiment with different types of mint, such as spearmint or chocolate mint, and other herbs, like basil or thyme.

Try using different types of rum, such as gold rum or spiced rum.

Dill Pickle Martini

Dill Pickle Martini

Dill Pickle Martini

 

2 cups ice

1 and ½ ounce dill pickle juice

4 and ½ ounce vodka see post above for substitutions

1 slice dill pickle for garnish

 

Fill shaker with ice. Add dill pickle juice and vodka. Shake. Strain into chilled martini glass and garnish. Enjoy!

Bacon, Onion and Beer Jam

Bacon, Onion and Beer Jam

Bacon, Onion and Beer Jam

 

12 ounces bacon

3 extra large onions, halved then sliced

7 large cloves garlic, peeled and finely chopped

2 heaping tablespoons brown sugar

2 tablespoons balsamic vinegar

1 – 12 bottle dark beer (we used Obsidian Stout)

1/2 cup apple juice

Salt and course ground black pepper to taste

 

Chop bacon and cook in a large Dutch oven over medium heat until fat is rendered and bacon starts to crisp. Add sliced onions and stir well. Lower heat slightly and cook, stirring occasionally until onions are softened and starting to caramelize – about 1 hour. Stir in brown sugar, balsamic and beer. Bring to a simmer then lower heat and cook slowly stirring occasionally until mixture is thickened – approximately 2 hours. As mixture starts to dry out, add apple juice and cook until mixture is dark in color and has a thick consistency. Season with salt and pepper to taste. Serve warm. Makes approximately 3 cups.

Pink Starburst Shots

Pink Starburst Shots

Pink Starburst Shots

 

1 tablespoon light corn syrup

Sanding sugar or edible glitter

Ice

3 ounces Bailey’s Strawberries & Cream

1 ounce strawberry vodka

1 ounce whipped cream vodka

½ ounce maraschino cherry juice optional

 

Rim your shot glasses with corn syrup and sanding sugar. Set aside. In a cocktail shaker, add the ice, Bailey’s strawberries and cream, strawberry vodka, whipped cream vodka, and maraschino cherry juice. Cover with the shaker’s lid. Shake vigorously for 30 seconds, the pour mixture into the sugar rimmed glasses through the strainer. Serve pink starburst shots cold.

Light My Fire Cocktail

Light My Fire Cocktail

Light My Fire Cocktail

 

2 ounces vanilla vodka

5 ounces cold brew coffee

½ ounce cocoa simple syrup*

⅓ ounce coffee bitters (optional)

2-3 toasted marshmallows

caramel drizzle (optional)

 

Combine vodka, coffee, syrup & bitters and shake. Strain over fresh ice in highball glass or mason jar. Garnish with marshmallows and caramel drizzle, if desired.

Peppermint Snowflake Cocktail

Peppermint Snowflake Cocktail

Peppermint Snowflake Cocktail

 

½ cup peppermint ice cream

4 ounces champagne

peppermint crushed, garnish

1 tablespoon corn syrup or honey, rim garnish

 

I used an 11-ounce old-fashioned glass. You need a glass slightly larger than the liquid measures because it will bubble and fizz. Add the crushed peppermint to a saucer. Pour syrup in another saucer then take your glass and roll the rim in the syrup. Immediately press the glass rim into the crushed peppermint coating the entire rim with peppermint. Carefully scoop peppermint ice cream into the glass. Slowly pour champagne over the ice cream. Serve immediately.

Boozy Spicy Watermelon Wedges

Boozy Spicy Watermelon Wedges

Boozy Spicy Watermelon Wedges

 

1 small local watermelon cut into 1-inch wedges

2/3 C. Rum

2 T. triple sec

2 T. 2 T. local honey

2 limes

Jalapeno salt

 

Place watermelon wedges in an even layer in a shallow storage container or baking dish. Whisk together rum, triple sec, honey, and the juice of half a lime, and pour over.

Cover and chill overnight. Arrange wedges on a serving platter…(drain off excess liquid—chef’s treat!) and sprinkle with jalapeno salt to taste. Cut remaining lime into wedges to accompany and serve.

Rhubarb Mead (Honey Wine)

Rhubarb Mead (Honey Wine)

Rhubarb Mead (Honey Wine)

 

1 C. Rhubarb, chopped

1 C. honey

3 C. water

1 tsp. lemon juice

1/4 packet wine yeast

 

Add the honey and rhubarb into a quart mason jar. If you’d like, allow the honey to draw the juices out of the chopped rhubarb for 24 hours, but that’s optional. Add the lemon juice and water to the mason jar and stir to incorporate and dissolve the honey. Dissolve 1/4 packet of wine yeast in a small amount of water. Allow it to bloom for at least 5 minutes before adding it into the mason jar. Top the jar with water if necessary to bring it to within an inch of the top. Seal the quart mason jar with a mason jar fermentation kit and allow to ferment at room temperature for about 6 weeks.  Once fermentation has stopped, gently pour the mead into another container, leaving behind any sediment in the jar. Pour it through a fine-mesh strainer to remove any rhubarb hunks. Bottle in a flip-top Grolsch bottle and let it age for at least 2 more weeks before drinking.

Mojito Marinated Fruit

Mojito Marinated Fruit

Mojito Marinated Fruit

 

2/3 C. sugar

1/3 C. water

1/2 C. light rum

2 T. lime juice

1 tsp. grated lime zest

2 C. each cantaloupe, honeydew and seedless watermelon balls or chunks

2 C. cubed fresh pineapple

3 mint sprigs

Fresh mint leaves, optional

 

In a small saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from heat. Stir in rum, lime juice and zest. Cool completely. In a large bowl, combine melons, pineapple and mint sprigs. Add rum mixture; toss to coat. Refrigerate, covered, overnight. Discard mint sprigs. Spoon fruit with syrup into serving dishes. If desired, top with mint

Grand Fir Vodka

Grand Fir Vodka

Grand Fir Vodka

Grand fir needles add a great flavour to the alcohol. You can also use rum or gin with excellent results. Other needles like spruce and pine work well. You could also use rose petals or aromatic herbs like wild fennel to infuse the liquid.

 

1 cup (250 mL) grand fir tips, needles only

1 bottle (26 oz [800 mL]) good-quality vodka

 

Place the grand fir needles in a clean 1-quart (1 L) mason jar. Top up with the vodka and screw on the top. Set on your counter for 1 week. The mixture can be strained or you can keep the whole batch in the refrigerator

Blackberry Bitters

Blackberry Bitters

Blackberry Bitters

 

6 ounces blackberries (about 1½ c.)

1 Peel, including pith, from 1 organic lemon, minced

1/2 tsp. whole allspice berries

5 white peppercorns

1 cups grain alcohol (Everclear) or a 100-plus-proof vodka

2 T. sugar

1 T. water

 

Combine the berries, lemon peel, allspice berries, peppercorns and alcohol in a quart-size jar and lightly mash the berries with a wooden spoon. Cover with a lid and let the mixture sit in a dark, cool place for at least 1 week. The day before you plan to complete the bitters, make a syrup by combining the sugar and water in a small saucepan. Bring the mixture to a boil and stir to keep the sugar from scorching. Reduce the heat and simmer for 3 minutes. Remove the syrup from the heat, pour into a small jar with a lid and let sit overnight at room temperature. Strain the berries and solids first through a fine wire mesh sieve, and again through a coffee filter. Add the simple syrup to the strained bitters—omitting any sugar crystals that formed overnight. Store the bitters at room temperature in a tightly sealed jar or bottle.

Kiwi Melon Sangria

Kiwi Melon Sangria

Kiwi Melon Sangria

 

2½ cups cubed honeydew melon or light-fleshed summer melon

1 (750 ml) bottle dry white wine

½ cup brandy

¼ cup tequila

3 kiwis, peeled and sliced, or a pint of kiwi berries from the farm market

1 lime, sliced

1 cup club soda or seltzer water

Fresh mint for garnish, if desired

 

Add 1½ cups of the honeydew melon and ¼ cup of the white wine to your blender. Blend on high for 2 minutes. Transfer the purée to a large pitcher or Mason jar. Then stir in the remaining white wine, brandy and tequila. Add the kiwi slices, lime slices and remaining 1 cup of cubed honeydew melon. Cover and refrigerate at least 2 hours, up to overnight. Divide the sangria mixture evenly into serving glasses. Top each with soda water; stir in gently. Garnish with fresh mint sprigs and a lime wheel.

Peach-Mango Sangria

Peach-Mango Sangria

Peach-Mango Sangria

 

2 (750-ml) bottles Pinot Grigio

2 cups peach-mango juice

1 cup peach-flavored vodka

1 (1-oz) pkg fresh mint

2 cups frozen sliced peaches

2 cups frozen cubed mango

 

Stir together wine, juice, vodka and mint in a large pitcher. Cover and chill at least 4 hours or up to 2 days. Just before serving, stir in frozen peaches and mango.

Uncle Sam’s Sangria

Uncle Sam’s Sangria

Uncle Sam’s Sangria

 

1 bottle dry white wine

2 cups fresh blueberries

1 cup fresh raspberries

1 cup apple juice or white grape juice

1 pound fresh strawberries, sliced

3–4 thin slices pineapple or Granny Smith apple

1 bottle prosecco (or other dry sparkling white wine)

 

Using a small, star-shaped cookie cutter, cut small stars out of pineapple or apple (pears work too) to get the “white” in the red, white and blue and for extra visual whimsy with this sangria version. Mix all ingredients together, except for the stars and sparkling wine, and let sit overnight or for 4 hours in the refrigerator. Stir in the fruit stars and sparkling wine just before serving.

The Lavender Daisy

The Lavender Daisy

The Lavender Daisy

 

10 fresh blueberries (3 reserved for garnish), rinsed

½ tsp. fresh (or ¼ tsp. dried) lavender flowers

1 ounce fresh lemon juice

1½ ounces Bombay Sapphire Gin

Sparkling water

1 ounce honey syrup*

 

In a highball glass, muddle 7 blueberries with lavender blossoms and honey syrup. Add ice, fresh lemon juice, gin and top with sparkling water. Garnish with 3 blueberries. * Combine 1 cup local honey and 1 cup water in a saucepan over low heat and stir until honey dissolves. Cool and pour into a clean glass bottle. Refrigerate up to 2 weeks.

St. Patrick’s Brownies

St. Patrick’s Brownies

St. Patrick’s Brownies

 

1 box brownie mix

60 ml Guinness

60 ml vegetable oil

1 egg

 

325 g chocolate chips

120 ml double cream

120 ml Guinness

 

Heat the oven to 180°C (160ºC fan). Grease a 20 cm (8”) square baking pan. Whisk together the brownie ingredients, then spread into the prepared pan. Bake according to the package directions on your mix, or until a toothpick inserted comes out clean, 35 minutes. Let cool completely in the pan. Meanwhile, make the ganache: Place the chocolate chips in a medium, heat-proof bowl. In a small saucepan over medium heat, bring the double cream and Guinness just to a boil. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips. Let sit for 15 seconds, then whisk constantly until the sauce is smooth. Once the brownies are cool, pour the ganache over and spread evenly. Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve.

Honeyed Orange Breeze

Honeyed Orange Breeze

Honeyed Orange Breeze

 

3 T. Tennessee honey whiskey

3 T. orange juice

1½ tsp orange flavored liqueur

Ice cubes

¼ cup ginger ale

Garnish: orange peel strip

 

Add whiskey, orange juice, orange liqueur, and ice to fill a cocktail shaker. Cover and

shake until chilled, about 30 seconds. Strain into an Old-Fashioned glass filled half full with ice. Top with ginger ale. Garnish, if desired.

Holiday Crantini

Holiday Crantini

Holiday Crantini

 

2 ounces White Cranberry Juice

1 ounce Vodka or Gin

1/2 ounce Triple Sec

 

Mix in a shaker with ice. Shake and pour. Garnish with dried cranberries.

Evergreen Holiday Mixed Drinks

Evergreen Holiday Mixed Drinks

~Spruce Tip Martini~

 

1 1/2 oz Verstovia Spruce Tip Vodka

1/2 oz Dry Vermouth

Flake of Sea Salt

 

Stir with ice, strain into glass and garnish with a lemon twist

 

 

~Salal Martinez~

 

1 oz Cold Tree Gin

1/2 oz  Salal Berry Liqueur

1/2 oz Sweet Vermouth

1 dash Portland Bitters Project Cacao Bitters

 

Stir with ice, strain into glass

 

 

~Huckleberry Gimlet~

 

1 oz Riverain Gin

1/2 oz Huckleberry Jam

1/2 oz Lime

 

Shake with ice, strain into glass

 

Bloody Caesar with Maple-Fennel Bacon

Bloody Caesar with Maple-Fennel Bacon

Bloody Caesar with Maple-Fennel Bacon

 

8 c. Clamato juice

1 c. vodka

1 c. plus 2 T. fresh lemon juice (from about 3 lemons)

1/4 c. prepared horseradish, drained

1 T. Worcestershire sauce

Pepper

Celery salt, for serving

6 slices Maple-Fennel Bacon

 

In pitcher, combine Clamato juice, vodka, lemon juice, horseradish, and Worcestershire sauce. Season with pepper and celery salt. Spread some celery salt on a plate. Dip rims of 6 highball glasses in water and press into celery salt to coat. Add ice to glasses, then pour in vodka mixture. Top each glass with 1 slice Maple-Fennel Bacon.

 

Maple-Fennel Bacon

 

3 T. pure maple syrup

1 T. dark brown sugar

12 slices thick-cut bacon

2 tsp. fennel seeds, crushed

Freshly ground black pepper

 

Preheat the oven to 375 degrees F. Mix the maple syrup and dark brown sugar in a small bowl. Line a baking sheet with aluminum foil and set a rack on stop. Put the bacon on the rack leaving space between the strips. Brush with the maple syrup mixture and then sprinkle some fennel seeds on top.  Fennel is a strong spice so use it sparingly. Season with black pepper. Bake until brown and crisp, 20 to 25 minutes. Loosen the bacon from the rack and let it cool there 5 minutes before serving.

Salted Spicy Watermelon Margarita Popsicles

Salted Spicy Watermelon Margarita Popsicles

Salted Spicy Watermelon Margarita Popsicles

 

4 cups cubed watermelon

1 jalapeño, halved and seeded, if desired (optional)

2-6 tablespoons granulated sugar, using more or less to your taste

1/3 cup, plus 1 tablespoon tequila

2 tablespoon Cointreau (orange liquor) (orange liquor)

1/2 cup, plus 2 tablespoons lime juice, plus 1 tablespoon lime zest

4 kiwi, peeled and chopped

2 Persian cucumbers, peeled and chopped

flaky sea salt, for sprinkling

 

In a blender, blend the watermelon, jalapeño, and sugar. Strain through a fine-mesh sieve into a pitcher. Add the tequila, Cointreau, and 1/2 cup lime juice + lime zest, stirring to combine. Pour the mixture among 6 popsicle molds or Dixie cups. Freeze one hour. Rinse the blender out and blend the kiwi, cucumbers, 2 tablespoons lime juice, and 1 tablespoon tequila, blend until smooth. Pour the kiwi over the watermelon layer, filling the molds to the top. Insert popsicles sticks. Freeze until firm, at least 4 hours. Serve with lime wedges and flaky salt…and maybe even a margarita too!

Pineapple Chili Margarita

Pineapple Chili Margarita

Pineapple Chili Margarita

 

1 1/2 ounces silver tequila

3/4 ounce premium triple sec

2 ounces pineapple juice

3/4 ounce freshly squeezed lime juice

1 dash hot sauce

Coarse salt and/or Tajin Seasoning, for optional rim

Pineapple wedge, for garnish

Lime wheel, for garnish

 

In a cocktail shaker, pour the tequila, triple sec, lime and pineapple juices, and hot sauce. Fill with ice.  Prepare the rim of the glass by rubbing a slice of lime along it, and dipping glass in coarse salt and/or Tajin Seasoning for extra spice, if desired.  Strain cocktail into the ice-filled glass.  Garnish with a pineapple wedge and lime wheel.

Cactus Pear Margarita

Cactus Pear Margarita

Cactus Pear Margarita

 

9 ounces white tequila

4 ounces orange-flavored liqueur (recommended: Cointreau)

4 ounces cactus pear juice, plus more for the rim

2 ounces fresh lime juice

1 1/2 cups crushed ice

Coarse salt, optional

Lime wedges, for garnish

 

Place tequila, orange liqueur, cactus pear juice, lime juice, and ice in a blender and blend until smooth. Carefully pour a few ounces of cactus pear juice onto a plate and a few ounces of salt onto another plate. Dip the rim of each margarita glass into the juice and then into the salt. Pour margaritas into each glass and garnish with a lime wedge.

Phoenician Gold Margarita

Phoenician Gold Margarita

Phoenician Gold Margarita

 

1 ½ ounces gold tequila

1 ounce Cointreau

½ ounce fresh squeezed lime juice

4 ounces fresh lemonade

 

Combine ingredients in a shaker and mix well. Salt the rim of the glass if desired and pour the drink over ice. Garnish with a lime wedge if desired.

Strawberry Pazzo Cocktail

Strawberry Pazzo Cocktail

Strawberry Pazzo Cocktail

 

1½ ounces black pepper-infused gin (must be prepared well in advance)

¾ ounce fresh lime juice, chilled

3 ounces strawberry purée, chilled

½ ounce Simple Syrup, plus more to taste

Ice cubes

1 large, perfect fresh basil leaf for spanking

 

Mix the pepper gin, lime juice, strawberry purée, and simple syrup in a cocktail shaker with ice and strain through a fine-mesh sieve. Taste and add more simple syrup if you like a sweeter drink. The character of strawberries changes from month to month, so add more syrup or lime to adjust the flavor. Spank the basil leaf and float it on the drink. (Hold basil in on palm, and slab it hard with the other hand to release the oils)

 

Black Pepper-Infused Gin

 

2 cups gin, preferably Tanqueray 10

½ cup (4 ounces) black peppercorns

 

Pour the gin over the peppercorns in a clean glass container. Store in a cool, dark place for 24 hours. Strain, and put the peppercorns aside for another use. Cover the container and refrigerate for up to 2 weeks.

The Ruby

The Ruby

The Ruby

 

makes 1 cocktail

 

1 shot vodka

1 shot triple sec

2 shots pomegranate juice

1 shot orange juice

squeeze of lime juice

fancy sugar to rim glass

 

Fill a shaker with 4 – 5 ice cubes and add vodka, triple sec, pomegranate juice, and orange juice. Shake vigorously to combine. Rub the rim of a martini glass with a lime wedge and dip in sugar. Pour drink in glass and add a squeeze of lime juice.

So This is Christmas Cocktail

So This is Christmas Cocktail

So This is Christmas Cocktail

 

1/2 ounce Rosemary Simple Syrup (see below)

1/2 ounce pomegranate juice

1 tsp. pomegranate seeds

Champagne, for topping glass

Rosemary sprig, for garnish

 

Rosemary Simple Syrup:

1/2 C. water

1/2 C. sugar

1 cinnamon stick

1 star anise

2 cardamom pods

2 small fresh rosemary sprigs

 

 

In a champagne flute or highball glass, combine the rosemary syrup, pomegranate juice, and pomegranate seeds. Top off the glass with champagne and add a rosemary sprig for garnish.

 

Rosemary Simple Syrup: Combine ingredients in a small saucepan over medium heat, stirring until the sugar dissolves. Strain, transfer to a lidded jar and refrigerate; the syrup will keep for up to 2 weeks.

 

Calories: 297kcal | Carbohydrates: 63g | Protein: 5g | Fat: 3g | Sodium: 11mg | Fiber: 11g | Sugar: 48g

 

Vanilla Vodka Lemonade

Vanilla Vodka Lemonade

Vanilla Vodka Lemonade

 

1 1/3 C. Sugar

1 C. Water

8 Lemons

1 C. (or more) Vanilla Vodka

1 L Bottle Club Soda

5 large Sprigs Fresh Mint, more for garnishing glasses

 

First you will need to make a simple syrup mixture: place the water and sugar in a small pan and cook over medium-high heat, stirring constantly, until the sugar is completely dissolved—about 5-10 minutes. Remove from the heat and chill. Now cut all of the lemons in half and juice them over a bowl large enough to hold all the juice. Mix the juice with the simple syrup mixture and vanilla vodka in large pitcher (or 2 carafes). Slowly pour in the club soda—you may not want to use all of the soda so taste it after you’ve added about 2/3 of the soda . You can also add more vanilla vodka if you want it a little more boozy and vanilla-y. Add the mint sprigs to the pitchers. Pour the lemonade drink over a glass of ice and add a sprig of mint. Salut!

Throwdown Cocktail

Throwdown Cocktail

Throwdown Cocktail

 

2 lime wedges

¼ cup finely diced fresh pineapple

6 fresh mint leaves, plus whole sprigs for garnish

4 fresh Thai basil leaves, plus whole sprigs for garnish

1 T. sugar

2 T. Ginger Simple Syrup

3 ounces golden rum

Ice cubes

2 T. cream of coconut, such as Coco Lopez

 

Combine the lime, pineapple, mint leaves, Thai basil leaves, sugar, and simple syrup in a cocktail shaker and muddle well. Add the rum and shake for 10 seconds. Fill 2 rocks glasses with ice, pour the drink over the ice, and float 1 T. of the cream of coconut over each drink. Garnish with mint and Thai basil sprigs.

 

Rhubarb & Strawberry Vodka & Cocktails

Rhubarb & Strawberry Vodka & Cocktails

Rhubarb & Strawberry Vodka

 

4 C. rhubarb  (the pale pink, thin-stemmed kind), cut into short lengths

8-12 ripe strawberries, halved

1.5 C. Granulated sugar

2 thin slices fresh ginger

2 pints vodka

Optional, vanilla bean, halved

 

Put all the ingredients in a large clip top mason jar and shake well to dissolve the sugar. Leave in a cool place and shake 2-3 times a week for 3-4 weeks until the liquid is a rich pink color. Set a large sieve over a large bowl and line the sieve with muslin. Strain the vodka though the sieve, then transfer to a jug and pour carefully into clean, dry bottles. Seal and label the bottles. The vodka is now ready to drink, or will keep in a cool, dark place for up to 1 year. Serve over ice or neat in chilled shot glasses or make into a long drink topped with soda or fizz, adding half a strawberry just before serving.

 

Rhubarb & Strawberry Martini

2 oz. Rhubarb & Strawberry Vodka

1 oz. Triple Sec

1 oz. Lemonade

4 Crushed Strawberries

Squeeze of Lemon Juice

 

Shake all ingredients together and pour into martini glass.  Garnish with strawberry if you like.

 

Sunburnt Greyhound

 

304 Mint Leaves

2 oz. Rhubarb & Strawberry Vodka

6oz. Grapefruit Juice

Juice of half a Lime

 

Add ingredients to muddler and muddle the mint. Shake with ice and pour into glass.

Vanilla Vodka Lemonade

Vanilla Vodka Lemonade

Vanilla Vodka Lemonade

1 & 1/3 C. sugar

1 C. water

8 lemons

1+ C. vanilla vodka

1 liter bottle of club soda

5 large sprigs of fresh mint & more for garnish

 

First you will need to make a simple syrup mixture: place the water and sugar in a small pan and cook over medium-high heat, stirring constantly, until the sugar is completely dissolved—about 5-10 minutes. Remove from the heat and chill. Now cut all of the lemons in half and juice them over a bowl large enough to hold all the juice. Mix the juice with the simple syrup mixture and vanilla vodka in large pitcher (or 2 carafes). Slowly pour in the club soda—you may not want to use all of the soda so taste it after you’ve added about 2/3 of the soda . You can also add more vanilla vodka if you want it a little more boozy and vanilla-y. Add the mint sprigs to the pitchers. Pour the lemonade drink over a glass of ice and add a sprig of mint. Salut!

Orange Creamsicle Cocktail

Orange Creamsicle Cocktail

Orange Creamsicle Cocktail

 

4 oz orange juice (or more to taste)

2 oz vanilla infused vodka

Ice

Fresh orange rounds for garnish (optional)

Blender (optional)

 

Fill a tall glass with ice. Pour in vanilla infused vodka, top with orange juice. Stir. Serve with fresh orange rounds for garnish. Optionally, you may blend the ingredients with ice to make a slushy/daiquiri-type drink!

Sparkling Watermelon & Lemon Verbena Drink

Sparkling Watermelon & Lemon Verbena Drink

Sparkling Watermelon & Lemon Verbena

 

1 C. superfine sugar

3/4 C. cold water

1/2 C. packed fresh lemon verbena leaves, plus more for garnish

 

6 C. seedless watermelon, diced, plus small slices for garnish

1 (75O-ml) bottle Prosecco or seltzer water

Juice of 1 lime

 

Combine the sugar and water in a saucepan and bring to a quick boil. Remove from the heat and add the lemon verbena leaves. Let cool completely, then strain through fine-mesh strainer and refrigerate. In a blender, puree the watermelon. Strain the watermelon puree, reserving the juice. Mix the watermelon juice with the Prosecco, lime juice, and 1/2 C. of the syrup (add more if desired). Serve well chilled, garnishing each glass with a thin slice of watermelon and some lemon verbena leaves.

Blue Moon Cocktail

Blue Moon Cocktail

Blue Moon Cocktail

1 C. crushed ice

1/4 C. vodka

1/4 C. blue curaçao

1/4 C. whipping cream

2 T. vanilla-flavored syrup (such as Torani)

2 T. fresh orange juice

1 T. Cointreau or other orange-flavored liqueur

 

In a blender, combine all ingredients and whirl until smooth. Pour into four martini glasses (4 oz.) and garnish the rim of each glass with a slice of orange.

Blue Margarita

Blue Margarita

Blue Margarita

1 1/2 oz. Tequila

1 oz. Blue Curacao

1 oz. Lime Juice

Coarse Salt

 

Rub rim of cocktail glass with lime juice. Dip rim in coarse salt. Shake tequila, blue curacao, and lime juice with ice, strain into the salt-rimmed glass, and serve.

Melon and Lemon Verbena with Prosecco

Melon and Lemon Verbena with Prosecco

Melon and Lemon Verbena with Prosecco

 

¾ C. sugar

¼ C. lemon verbena leaves

1 small ripe cantaloupe

Prosecco or other sparkling wine (for serving)

 

Bring sugar, lemon verbena, and 1½ C. water to a simmer in a small saucepan over medium-low heat, stirring to dissolve sugar. Reduce heat to low and gently simmer 10 minutes. Let cool. Strain syrup into a pitcher; discard solids. Meanwhile, halve cantaloupe and remove seeds. Scoop flesh into a blender and purée until smooth. Stir into syrup and chill melon mixture until cold and foam has settled, 1–2 hours. To serve, fill 8 glasses a third of the way full with melon mixture (you’ll have some leftover); gently top off with Prosecco. Do Ahead: Melon mixture can be made 1 day ahead. Keep chilled.

Winter Fruit Martinis

Winter Fruit Martinis

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.

Sweet Rhubarb Lemonade

Sweet Rhubarb Lemonade

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!