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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!

Passionfruit, Coconut & Lime Batida

Passionfruit, Coconut & Lime Batida

Passionfruit, Coconut & Lime Batida

 

8 passionfruit

4 unwaxed limes

450ml coconut water

200ml cachaça or vodka

3 tbsp caster sugar

 

Cut the passionfruit in half and scoop the pulp into the jar or bottle. Quarter the limes, squeeze in the juice, dropping the squeezed quarters in as well. Add the remaining ingredients, screw on the lid and give the bottle a good vigorous shake. You could strain the mixture now, but I like to let it sit for at least 30 minutes in the fridge for the lime wedges to continue adding flavor to the drink. Strain into individual sealable bottles and chill. Ideally you want to drink it ice cold, so I tend to pop the bottles into the freezer, avoiding the risk of it warming up too much in transit. It has a high alcohol content so although it might turn to slush, it shouldn’t fully freeze.

Rosemary Greyhound

Rosemary Greyhound

Rosemary Greyhound

 

Juice of 1 grapefruit

2 T. rosemary needles

½ tsp. honey

1 ounce vodka

Ice

Sparkling water

Sprig of rosemary for garnish

 

Place grapefruit juice, rosemary needles and honey in a cocktail shaker. Muddle and let sit for 15 minutes. Add vodka and ice. Shake and strain into a glass filled with ice. Top with sparkling water to taste and garnish with a sprig of rosemary.

DIY Sparkling Bar

DIY Sparkling Bar

DIY Sparkling Bar

Sparkling Wine: Because you obviously need the base product, right? Rather than grabbing your usual bubbly, we recommend offering up a few variations of bubbles for your guests to experiment with. A dry Cava, fruit-forward Prosecco or fizzy sweet Moscato d’Asti will have all of your dry-sweet bases covered, as well as a varying range of textural bubbles.

 

Mixers: Take your OJ to the next level by adding some additional juice options and fresh-fruit purées to your bar. Peach purée is a classic; your same Bellini lovers will also appreciate the juicy goodness of a sweet apricot purée. Apple juice, orange juice and red grapefruit juice are necessities, though if seasonally available, swap out that apple juice for a freshly squeezed cider.

 

 

Fresh Fruit: The only time we’re happy to be finished with a drink is if there’s booze-soaked fruit at the bottom. Providing an array of fresh raspberries, strawberries, blackberries and blueberries will provide a sweet finish to your guest’s glass. Keep a stash of frozen berries on the side to double as ice cubes; fresh, fruity and won’t water down your bubbly creations.

 

Herbs: Adding fresh herbs to your creations will add a layer of flavor complexity to the beverage, as well as provide it with stunning aromatics. Fresh basil, rosemary and mint leaves are great choices for those who’d normally be intimidated by adding greens to their glass — though once you try it, you’ll be hooked.

 

Lemons & Limes: A fresh squeeze of lemon or lime not only provides garnish to the glass; it actually plays off the other components that make up cocktails as well. The acid in citrus meshes with alcohol in wine and sugar in juices to create an equally balanced final product. Slice up some lemon and lime wedges for a pop of flavor — and color — to add to your guest’s creations.

 

St. Germain: St. Germain is an elderflower-based liqueur produced in France. The light, floral flavors add a classy component to any of your sparkling wine cocktails. Plus, the bottle will look gorgeous on your creation station bar cart.

24 Street Spritz

24 Street Spritz

24 Street Spritz

 

An herbaceous, refreshing—and alcoholic—take on Dr. Brown’s Cel-Ray soda.

 

4 celery stalks, chopped

1 C. sugar

¼ C. celery seeds

 

1½ C. gin

⅓ C. fresh lemon juice

Seltzer or club soda

8 celery heart stalks (from 2 bunches)

8 lemon wedges

 

CELERY SYRUP: Bring celery, sugar, celery seeds, and 2 C. water to a boil in a medium saucepan. Reduce heat and simmer until celery is soft and liquid is reduced by half, 30–35 minutes. Strain through a fine-mesh sieve into a small bowl, pressing on solids. Strain celery syrup again, if desired, through cheesecloth-lined sieve (to make liquid clearer). Syrup can be made 2 weeks ahead. Cover and chill.

 

COCKTAIL: Stir gin, lemon juice, and 1 C. celery syrup in a large pitcher. Divide among glasses filled with ice and top off with seltzer. Garnish with celery stalks and lemon wedges.

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.

 

Cranberry Mimosas

Cranberry Mimosas

can3 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.

 

Yield:

Calories:

Fat:

Fiber:

 

Whole Citrus Margaritas

Whole Citrus Margaritas

Margarita2 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!

 

Yield:

Calories:

Fat:

Fiber:

 

 

Green Apple Ginger Martini | A Real Food Seasonal Apple Cocktail

Green Apple Ginger Martini | A Real Food Seasonal Apple Cocktail

martiniA 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).

 

Kahlua Frosty

Kahlua Frosty

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

 

Yield:

Calories:

Fat:

Fiber:

 

The Ultimate Margarita

The Ultimate Margarita

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.

Bloody Mary

Bloody Mary

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.

 

Yield:

Calories:

Fat:

Fiber:

 

Mai Tai

Mai Tai

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.

 

Bloody Aztec

Bloody Aztec

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.

 

Bloody Bull

Bloody Bull

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.

 

Yield:

Calories:

Fat:

Fiber:

 

Verbena Martini

Verbena Martini

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.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Pretty in Pink

Pretty in Pink

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.

May Wine

May Wine

May Wine

1 bottle of chilled german white wine

a small handful (about 8 sprigs) of fresh sweet woodruff

8-10 fresh strawberries, sliced

 

Put the sweet woodruff and strawberries in a carafe, pour in the wine, cover and allow to steep for anywhere from 2 hours to overnight…the longer it sits, the more the sweet, fresh flavor develops. Serve chilled.

Cranberry Mimosas

Cranberry Mimosas

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

Bourbon-Spiked Peach Tea

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

Blueberry Lavender Vodka Spritzer

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.