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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!

Sparkling Citrus Sangria

Sparkling Citrus Sangria

Sparkling Citrus Sangria

1 lemon

1 lime

1 orange

20 ounces pineapple chunks in juice (1 can)

750 milliliter moscato wine (1 bottle)

1/2 C. gin

4 C. ginger ale (you can use diet or regular)

Slice the fruit into thin rounds. Cut some or all in half if you wish. Place the fruit in a large pitcher. Pour the pineapple chunks and juice in the pitcher. Add the wine and gin and stir. Place the pitcher in the refrigerator for an hour or until ready to serve. Make sure the ginger ale is also in the refrigerator, so it is cold when you add it. Right before serving, add chilled ginger ale. Serve with pretty-colored garnishes for a fresh, summery look!

Purple Dragon Martini

Purple Dragon Martini

Purple Dragon Martini

3 ounces vodka

1 1/2 ounces cranberry juice

1/2 ounces blue Curacao liqueur

1/2 ounces sweet and sour mix

1/2 ounces of 7-Up

2 to 3 ice cubes

 

In a blender or food processor add all ingredients and blitz for 20 to 30 seconds on high speed. Salt the rim of your martini glass.  Pour and imbibe.

Ocean Breeze Cocktail

Ocean Breeze Cocktail

Ocean Breeze Cocktail

 

2 oz. Coconut Rum

2 second count 7-Up or Sprite

2 oz. Blue Curacao

Ice

Cherry for garnishment

 

Fill a large glass or shaker with ice Pour 2 oz, of Coconut rum, 2 oz, of Blue Curacao, and two second count of sprite. Shake well. Pour into a glass filled with ice

Peach Sunrise Cocktail Cubes

Peach Sunrise Cocktail Cubes

PEACH SUNRISE COCKTAIL CUBES

3 3-oz. pkg. orange-flavor gelatin

1 ½ cups boiling water

11/2 cups cranberry juice

¾ cup vodka

6 Tbsp, peach schnapps

Nonstick cooking spray

 

In a bowl stir together gelatin and boiling water until completely dissolved. Add cranberry juice; vodka- and schnapps. Coat a 3-qt. rectangular baking dish with cooking spray. Pour gelatin mixture into dish. Chill about 3 hours or until firm. Cut into 1-inch squares. Serve in cocktail glasses.

 

number of servings 6

per Serving 296 cal., o gfat, o mg chol., 169 mg sodium, 52 g carb., o g fiber, 52 g sugars, 4gpro.

Confit de Vin

Confit de Vin

Confit de Vin

This is actually not a jam but a jelly. After having made it once, you will be sold. Serve with a cheeseboard, for example. We also eat the confit on toast with aged cheese. The type of wine you choose matters: This recipe calls for white wine, but red wine is also fine. Adjust your spices and use those that are warmer and fuller in flavor: Cloves, mandarin peel, and star anise, for example. You can also vary the types of wine: A sauvignon blanc will result in a different jelly from a muscat.

 

For approx. 4 1 cup jars

 

2 vanilla beans

1 1/2 bottles white wine

4 1/2 cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)

6 cardamom pods

juice of 1 lemon

zest of 1/2 lemon

zest of 1/2 orange

 

Cut open the vanilla beans, scrape out the seeds and combine with all other ingredients in a large pot (seeds and pods). Bring to a boil and allow to simmer for approx. 30 minutes. Check if the jelly sets properly by pouring a teaspoon on a saucer and briefly placing it in the refrigerator. If it is nice and stiff, it can be poured into clean jars. First remove the cardamom pods and vanilla beans. Tighten the lids on the jars and turn the jars upside down, allowing them to cool.

Marocha

Marocha

Marocha

A marocha is a woman with dark hair and smoky coloring; it’s also slang for a party girl, the one who’s always going out and hitting the dance floor. This drink tastes how a marocha looks: earthy papaya (which becomes buttery when pureed) paired with smoky mezcal and brightened with orange juice. It’s also what a marocha might drink to get the night going.

 

2 shots papaya puree

1 shot smoky mezcal

¼ C. fresh orange juice

 

Pour the papaya puree into a glass, then fill the glass with ice. Add the mezcal and orange juice and stir well.

Blue Hawaiian

Blue Hawaiian

Blue Hawaiian

1 oz Light rum

2 oz Pineapple juice

1 oz Blue Curacao liqueur

1 oz Cream of coconut

1 Cherry

1 slice Pineapple slice

 

Pour light rum, blue caracao, pineapple juice and cream of coconut into shaker with ice. Shake well. Strain into glass. Garnish with pineapple slice and cherry.

Champagne Grapefruit Mojito

Champagne Grapefruit Mojito

Champagne Grapefruit Mojito

1 T. agave nectar

12 mint leaves

juice of one lime, about 2 T.

3 ounces good rum

juice of one grapefruit

1 C. ice, broken into large cubes

about 1/3 C. champagne, club soda or tonic can be substituted

 

I like to juice the lime and grapefruit, then cut them into wedges and muddle. To a shaker add grapefruit juice and wedges, mint, agave, ice, lime juice and lime wedges. Muddle crushing to release flavors. Add rum and shake. (do not add carbonated beverage) Spoon out the grapefruit and lime wedges. Fill 8 to 10 ounce glasses with ice and pour half full with grapefruit/mint mixture. Finish filling glass with champagne and stir to combine. Garnish with grapefruit wedge and mint stem

Classic Bloody Mary

Classic Bloody Mary

Classic Bloody Mary

1 Lemon wedge

1 Lime wedge

2 oz Premium Vodka

4 oz Tomato juice

2 dashes Tabasco Sauce

2 tsp. Prepared horseradish

2 dashes Worcestershire sauce

1 pinch Celery salt

1 pinch Ground black pepper

1 pinch Smoked paprika

1 Celery stalk and lime wedge

 

Pour some celery salt onto a small plate. Rub the juicy side of the lemon or lime wedge along the lip of a pint glass. Roll the outer edge of the glass in celery salt until fully coated. Fill with ice and set aside.   Squeeze the lemon and lime wedges into a shaker and drop them in. Add the remaining ingredients and fill with ice. Shake gently and strain into the prepared glass. Garnish with a celery stalk and a lime wedge.

 

Early Start

Early Start

Early Start

1 1⁄2 oz Krogstad Festlig aquavit

1⁄2 oz Fresh lime juice

1⁄2 oz Orgeat syrup

1 Egg white

1 French sorrel leaf

Red-veined sorrel leaf

Muddle the French sorrel leaf in a mixing tin. Add the rest of the ingredients, dry-shake, then shake with ice. Fine-strain into a coupe. Garnish with a red-veined sorrel leaf.

Caipirinha

Caipirinha

Caipirinha

Caipirinha is Brazil’s national cocktail, made with cachaça, sugar and lime. Cachaça, also known as caninha, or any one of a multitude of traditional names, is Brazil’s most common distilled alcoholic beverage.

8 oz Cachaça.

4 Large seedless limes, halved

½ cup Sugar, refined

Crushed ice as needed

4 Lime wedges

OPTIONAL (Instead of limes, use any of the following):

1 C. Passion fruit pulp, with seeds

1 C. Pineapple, skin removed, roughly diced

1 C. Kiwi, skin removed, roughly diced

1 C. Cashew fruit pulp, roughly diced

1 C. Strawberries, stems removed, diced

½ cup Lemon grass, green leaves, finely diced

 

Using a knife, remove the pithy midsection from the limes and quarter. Divide the limes and sugar between 4 cocktail glasses. Using a wooden muller, mull the sugar and limes until the sugar dissolves.  Add 2 ounces of cachaça to each glass. Fill each glass with ice and top with a cocktail shaker. Vigorously shake each cocktail individually for several seconds and return to the glasses. 5. Garnish with a lime wedge and serve immediately.

Bunny Mary

Bunny Mary

Bunny Mary

1 1⁄2 oz Vodka or aquavit

3 oz Carrot juice

1⁄2 oz Fresh lemon juice

1⁄2 oz Honey syrup (equal parts honey and water)

1 tsp. Crystal hot sauce

1 tsp. Caper brine

Pimenton salt rim*

Parsley sprig

 

Coat the rim of a Collins glass with the pimenton salt and fill with ice. Combine all of the ingredients, and stir until chilled. Garnish with a parsley sprig. *Pimenton salt rim: Combine 1 tbsp smoked sweet paprika, 1 tbsp salt and 1/2 tbsp cayenne pepper in a small bowl, enough to rim 14 glasses.

Sparkling December Sunsets

Sparkling December Sunsets

Sparkling December Sunsets

 

3 C. Guava or Passion Fruit Juice

1 Bottle White Wine or White Grape Juice

16 oz. Sparkling Water

 

Mix all ingredients in 2-quart pitcher.  Serve over ice.

Spicy Devil’s Brew

Spicy Devil’s Brew

Spicy Devil’s Brew

 

3 chopped jalapeños

1 1/2 cups vodka

2 cups triple sec

1 1/2 cups cranberry juice cocktail

1/2 cup fresh lime juice

Rims of the glasses

3 tbsp. kosher salt

1 tsp. ground chili powder

Lime wedge

Fresh chiles

 

For the Spicy Devil’s Brew: In a large bowl, muddle 3 chopped jalapeños. Add 1 1/2 cups vodka and let sit for 15 minutes to infuse. Mix in 2 cups triple sec, 1 1/2 cups cranberry juice cocktail and 1/2 cup fresh lime juice. Refrigerate until chilled.   For the rims of the glasses: Toss 3 tbsp. kosher salt with 1 tsp. ground chili powder. Rub a lime wedge around the rims to moisten; dip in the chili salt and garnish each glass with fresh chile “horns.”

 

How about a mocktail instead?  On a small plate, mix 3 tbsp. kosher salt and 1 tsp. ground chili powder.  In a jar with a tight-fitting lid, vigorously shake 1/3 cup sugar with 1/3 cup water and 2-3 jalapeños until sugar dissolves; strain the jalapeño syrup.   In a large pitcher filled with ice, mix the jalapeño syrup, 3 ½ cups pomegranate juice, 3 ½ cups ginger beer and 1/2 cup lime juice.   Rub a lime wedge around the rims of 8 glasses to moisten; dip in the chili salt.   Strain the drink into 8 glasses; garnish each with chili horns.

 

Red Cider Zipper

Red Cider Zipper

Red Cider Zipper

1 quart apple cider, preferably fresh
8 whole cloves
8 allspice berries
3 cinnamon sticks
3 inches of fresh ginger, sliced about 1/4 inch thick
5 orange slices, including rind
4 tea bags of red hibiscus and rosehip herbal tea, such as Red Zinger or Tazo Passion
2 C. boiling water
1 tsp. honey (optional)
9 fluid oz. apple brandy (optional)
Orange or Angostura bitters (optional)

Pour the cider into a medium saucepan with all of the spices, the ginger, and the orange slices. Bring to a low boil on medium-high heat, then reduce the heat to simmer gently for 20 minutes. Meanwhile, steep the four tea bags in two C. boiling water for 5 minutes. Remove tea bags, stir in the honey, if using, and set aside. After the cider has simmered for 20 minutes, pour the herbal tea into the cider. Serve immediately or leave to mull further on low heat until ready to drink. For a cocktail, ladle 6 oz. cider into a mug or hot toddy glass. Stir in a shot (3 T.) of apple brandy and two or three dashes of bitters.

Foraging for Violets – Violet Syrup and Cocktail

Foraging for Violets – Violet Syrup and Cocktail

Violet Syrup Makes 1 Pint

1 1/2 C. violet flowers, tightly packed
1 1/2 C. boiling water
2 C. white sugar

Gather the violets by pinching them off at the tops of the stems. Remove the calyxes (the green parts at the bases of the flowers) by twisting the petals free. You’re saving the petals only.

Put the violet petals into a heat-proof, small stainless steel saucepan or bowl and add boiling water. Stir to make sure the petals are completely submerged. Cover and let sit at room temperature for 24 hours. The liquid will turn a gorgeous clear blue with a slightly lavender hue.

Strain syrup through a fine sieve to remove flowers and discard them. Prepare your double boiler or simply fill a slightly larger saucepan with an inch or so of water and rest the smaller one inside it. Add sugar to violets and heat over medium heat, stirring occasionally, until sugar has completely dissolved. Let syrup cool to room temperature, then transfer to glass jars and store in the refrigerator for up to 6 months.

Fizzy Violet Cocktail

3 oz. vodka
2 oz. violet syrup
Lots of ice
6 oz. tonic water

Mix vodka, violet syrup and several ice cubes in a cocktail shaker. Notice how when you add the vodka, the syrup becomes blue greenish–don’t be alarmed! Shake vigorously for about 5 seconds. Add three ice cubes to each glass and divide tonic water between them. Pour in the vodka violet blend into both glass (back to a beautiful light purple!), and serve.

If you want to get really fancy, add a violet ice cube. Fill a regular ice cube tray half way and let the water freeze for a few hours. Add one violet flower to each ice cube, top off with water and freeze again. Perfectly adorable ice cubes!

Grapefruit Margarita

Grapefruit Margarita

Grapefruit Margaritra3 cups ruby grapefruit juice (fresh-squeezed or purchased)
2 cups tequila
1 cup triple sec or other orange-flavored liqueur
1/4 cup sugar

In a pitcher (at least 2-qt. capacity), combine 3 cups ruby grapefruit juice (fresh-squeezed or purchased), 2 cups tequila, and 1 cup triple sec or other orange-flavored liqueur. Chill until cold, at least 1 hour, or up to 1 day. Pour about 1/4 cup sugar on a rimmed plate. Cut a ruby grapefruit in half and rub rims of double old-fashioned glasses (8 oz.) with cut side of one half to moisten, then dip glass rims in sugar to coat. Fill glasses with ice cubes. Pour grapefruit margaritas over ice, taking care not to disturb sugared glass rims.

White Nixon Cocktail

White Nixon Cocktail

bellocqs-tea-party-4-mld108270_vert15 ounces (1 3/4 cup plus 2 tablespoons) brewed Bellocq White Nixon tea, cooled
1 1/4 cup fresh Ruby Red grapefruit juice (from 2 grapefruits)
10 ounces vodka, iced
5 ounces Domaine de Canton ginger liqueur
Garnish: grapefruit peel and candied clementines

Fill 8 highball glasses with ice. Stir together tea, grapefruit juice, vodka, and ginger liqueur in a serving vessel. Pour cocktail over ice in glasses, and garnish with grapefruit peel and candied clementines.

Coronado Breeze Cocktail (Lakeshore Punch)

Coronado Breeze Cocktail (Lakeshore Punch)

2 ½ C. pear vodka (Grey Goose or Absolut)lakeshore-punch
2 C. pear nectar (such as Kerns)
1 ½ C. St. Germain Elderflower liqueur
1 C. freshly squeezed lime juice
½ large cucumber
½ bunch fresh mint (plus more for garnish)
1 C. water
1 lime to make twists
Ice
Garnish: Mint sprigs and lime twists

Mint Water: Combine 1 C. water with ½ bunch fresh mint in a small saucepan and bring to a simmer. Turn off heat and let macerate for 10 minutes. Strain and allow strained mint water to cool. Cocktail: Cut the cucumber into thin slices and place in pitcher. Add vodka, pear nectar, Elderflower liqueur, lime juice and mint water. Refrigerate for at least 2 hours to allow the flavors to meld. Pour into lowball glasses filled with ice. Garnish with cucumber slices from the pitcher, fresh mint and a lime twist.

Spicy Sangre Orange Margarita

Spicy Sangre Orange Margarita

blood-orange-recipe
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

Arcade Midtown Kitchen’s Men without Women Margarita

Arcade-Midtown-Kitchens-Men-Without-Women-Margarita1 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

Thai Basil Cucumber Margarita

Peligroso-Thai-BasilFill 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.

Champagne Punch

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.

Mojito

Mojito

mojitoJuice 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.

Frosty Lemon Martini

Frosty Lemon Martini

frosty1 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.

Bourbon Slush

Bourbon Slush

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

Frenchy

Frenchy

drink1 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

Mojito

A cool mint mojito, garnished with lime and mint leaves
A cool mint mojito, garnished with lime and mint leaves

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.

Cuba Libre

Cuba Libre

Cuba-LibreJuice 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.

Mai Tai Punch

Mai Tai Punch

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.