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Delicious cocktail recipes to try!
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Spicy Watermelon Margaritas 2
Blood Orange Martini 3
Chili Cucumber Margarita 4
Caribbean Coconut Rum and Pineapple 5
Very Pink Raspberry Cosmopolitan 6
Strawberry-Kiwi Frozen Mojito 7
Cranberry Ginger Fizz Cocktail 8
Orange Sorbet Mimosa 9
Strawberry Pomegranate Sangria 10
Strawberry White Wine Punch 11
Red Wine Hot Chocolate 12
Simply Cranberry Red, White And Blue Summer Cocktail 13
Blueberry Mojito Royale 14
Skinny Blueberry Vodka Mojito 15
Cosmopolitan Cocktail 16
Pomegranate And Rosemary White Sangria 17
Roasted Cherry Sangria 18
French 75 19
Sparkling Cranberry Punch 20
Plum And Thyme Prosecco Smash 21
Boozy Affogato 22
Pink Grapefruit Mimosa 23
Frozen Moscato Lemonade 24
Korean Soju Kimbap Bloody Mary 25
Watermelon Malibu Surf 26
Grilled Strawberry-Mint Bellinis 27
The Charleston Fizz 28
Blushing Berry Sangria 29
Raspberry Lime Rickey 30
Blood Orange Mojito 31
Prickly Pear Margarita 32
Langkawi Watermelon Mojito 33
Strawberry-Rhubarb Rosé Sangria 34
Caipirinha 35
Sparkling Citrus Sangria 36
Pimm’s Cup 37
Fresh Cherry Champagne Mojito 38
Pomegranate Gin Fizz 39
Frozen Moscato Lemonade 40
2
SPICY WATERMELON
MARGARITAS
INGREDIENTS
3 cups chopped watermelon
1 fresh jalapeño
Juice of 3-4 fresh limes
2 cups blanco tequila
INSTRUCTIONS
Blend the watermelon and half of the jalapeño (keep seeds if you like it spicy) in
blender.
Strain with mesh strainer, pour into pitcher with lime juice and tequila. Let chill in fridge
for no more than one hour.
To elevate your salted rim, add the zest of a lime plus a little pinch of cayenne pepper to
the salt to bring a little freshness and spicy addition. Serve over ice. You can garnish
with jalapeños and lime.
3
BLOOD ORANGE
MARTINI
INGREDIENTS
1 shot pear vodka (I used Absolute)
1/2 shot limoncello (I used my homemade limoncello)
1/2 shot ginger liqueur (I use Canton)
1 – 1 & 1/2 shots fresh squeezed blood orange juice
1/4 shot simple syrup (you may not need this if you like a less sweet drink)
Opt. 1/2 shot club soda (or try Sanpellegrino Limonata)
INSTRUCTIONS
Fill cocktail shaker with ice.
Add ingredients and shake well.
Strain in chilled martini glass.
4
CHILI CUCUMBER
MARGARITA
INGREDIENTS (Serves 2)
1 cucumber, peeled, seeded, and diced
2 tbsp. sambal oelek (Asian chili paste)
3 cup ice
3/4 cup tequila
1/8 cup triple sec
1/8 cup freshly squeezed lime juice
Coarse salt, for rimming glasses
1/2 tsp. cayenne pepper, for rimming glasses
INSTRUCTIONS
Start by chopping your cucumber up. Peel, slice in half and remove the seeds. Then dice
it.
Mix it in a bowl with the sambal oelek. If you’ve never heard of sambal oelek before, it’s
amazing: definitely on the awesome level of Sriracha.
Place ice in blender, along with tequila, triple sec, and lime juice.
Blend until ice is finely chopped and mixture is frothy and margarita-like. Now, rim your
glasses with a little bit of lime juice and put salt and cayenne pepper on a plate. Dip
each glass, upside down, onto the plate. Pour the margarita into the glass and stir in half
the cucumber chili mixture.
5
CARIBBEAN
COCONUT RUM &
PINEAPPLE
INGREDIENTS
1 part Malibu Coconut Rum
2 parts pineapple juice
Maraschino cherry
Pineapple chunk
Ice
INSTRUCTIONS
Add ice cubes to a margarita glass.
Add the coconut rum and pineapple juice.
Garnish with a chunk of fresh pineapple and a maraschino cherry.
Enjoy!
6
VERY PINK RASPBERRY COSMOPOLITAN
INGREDIENTS (Serves 2) For the Raspberry Juice
2 cups frozen raspberries
1 & 1/2 cups water
For the Cocktail
2 oz. raspberry juice
2 oz. raspberry liqueur
4 oz. good quality vodka (Ketel One, Grey Goose)
Juice from 1/2 lime
1 oz. simple syrup (Bring equal parts sugar and water to boil in a saucepan until the
sugar is dissolved. Cool).
Pink sugar crystals
Raspberries for garnish
INSTRUCTIONS
To make the raspberry juice:
Combine 2 cups of frozen raspberries and 1 & 1/2 cups of water and bring to a simmer,
mashing the berries against the sides of the pan to release their juices. Strain into a cup
or bowl scraping the seeds with a spatula along the bottom of the strainer to extract all
the juice.
To prepare the cocktail:
Fill two standard size martini glasses with ice and water to chill.
In a shaker combine the raspberry juice, raspberry liqueur, vodka and lime juice over ice
and shake a few times until ice cold.
Pour out the ice water from the martini glasses and dip the rims of the glasses in simple
syrup, then into pink sugar crystals. Divide the mixture between the two glasses and
garnish with raspberries.
7
STRAWBERRY-KIWI FROZEN MOJITOS
INGREDIENTS (Serves 3)
1 & 1/2 cups chopped strawberries, frozen
1 & 1/2 cups chopped kiwi, frozen
3 tbsp. simple syrup, divided
8 fresh mint leaves, divided
3 oz. rum, divided
3 & 1/2 cups crushed ice, divided
Strawberry and kiwi slices, to garnish
Mint leaves, to garnish
INSTRUCTIONS
In a blender, combine the 1 & 1/2 cups frozen strawberries, 1 & 1/2 tbsp. simple syrup,
4 mint leaves, one shot of rum, and 1 & 3/4 cups of crushed ice (if you have whole
cubes, crush them in the blender first). Blend until well combined and slushy-like.
Pour the strawberry mojito into 3 (8 oz.) glasses, filling half way. Rinse out the blender
jug and combine the remaining 1 & 1/2 cups chopped kiwi, 1 & 1/2 tablespoons simple
syrup, 4 mint leaves, shot of rum, and 1 & 3/4 cups crushed ice. Blend to desired
consistency.
Pour the kiwi mojito over the strawberry mojito.
Garnish with kiwi, strawberry, and mint.
Serve immediately.
8
CRANBERRY GINGER
FIZZ COCKTAIL
INGREDIENTS
3/4 cup sugar
3/4 cup water
1 cup fresh cranberries
1 lemon, cut into wedges
1/2 orange, cut into slices
1 & 1/2 cups dry gin - Bombay Sapphire, Beefeater or Tanqueray suggested
1 cup chilled ginger ale
4 mint springs
INSTRUCTIONS
Bring sugar and water to a boil in a medium saucepan, stir until sugar is dissolved.
Remove from heat; pour off all but one cup of syrup, reserving any extra for another
use.
Heat the syrup to a boil and then reduce heat to medium. Add the cranberries and
simmer for 2-3 minutes until they just begin to burst.
Remove from heat and let cool in syrup.
Place 2 tbsp. drained cranberries and 6 tbsp. cranberry syrup in a large pitcher; add the
lemon wedges and orange slices.
Using a muddler or wooden spoon, vigorously mash the fruit.
Stir in gin and let steep for at least 5 minutes.
Strain into a medium pitcher.
Fill 4 glasses with crushed ice and 1/4 cup ginger ale.
Fill a cocktail shaker with ice and then pour half the cranberry mixture into the shaker
and shake vigorously for 10 seconds, strain liquid into two glasses. Repeat.
Mound additional ice on top of each glass and garnish with 3 candied cranberries and a
mint sprig
9
ORANGE SORBET
MIMOSA
INGREDIENTS
2 cups fresh orange juice
1/2 cup water
3/4 cup honey or agave nectar to taste
Sparkling wine or sparkling cider
INSTRUCTIONS
Stir together orange juice, water and honey to blend together.
Freeze the sorbet in your ice cream maker or in a dish in your freezer. Scoop out sorbet
into champagne glasses and add sparkling wine or cider to sorbet and enjoy!
10
STRAWBERRY
POMEGRANATE
SANGRIA
INGREDIENTS (Serves 8)
1 lb. strawberries, sliced plus more for garnish
Arils (the seeds) from 1 pomegranate
2 (750 ml.) bottles red wine
2 cups pomegranate juice
Club soda, to taste
INSTRUCTIONS
Place the sliced strawberries and arils in a large pitcher. Add wine and pomegranate
juice. Allow to sit in the refrigerator for 6 - 24 hours. Taste; if you'd like it to be sweeter,
add 1-2 tablespoons granulated sugar, honey, or agave.
Pour the sangria with fruit into glasses and add a splash of club soda to each glass (This
unsweetened fizz is excellent with the sangria!). Garnish with a strawberry, if desired.
Feel free to add ice to your glasses of sangria. Do not add ice directly to the pitcher -
this waters the sangria down. Which, clearly, we don't want! Cheers.
Additional Notes:
Traditional sangria often includes brandy, but I did not care for its addition in this
sangria. If you'd like to add some, go ahead.
Use your favorite red wine. I like to use Pinot Noir or a Spanish red wine like
Tempranillo. I prefer red wine in this sangria. However, if white wine is your favorite,
that's a great option too. Keep in mind that a sweeter white wine, such as Reisling, may
make the sangria a little too sweet.
The most easily available pom juice is POM Wonderful pomegranate juice; I see it all the
time in grocery stores. I know that Ocean Spray makes a cranberry pomegranate juice
which would be just as tasty.
11
STRAWBERRY WHITE
WINE PUNCH
INGREDIENTS (Serves 6)
1 lb. (about 1 quart) fresh strawberries
1/2 cup sugar
1 bottle white wine
1/2 cup Marie-Framboise cognac or kirsch
1 bottle sparkling white wine
INSTRUCTIONS
Hull and thinly slice the strawberries.
Put them in a large pitcher and mix in the sugar.
Macerate the strawberries at room temperature for 15 minutes.
Mix in the white wine and cognac and refrigerate for 4 hours.
When ready to serve, stir the punch thoroughly to dissolve any remaining sugar and add
the chilled sparkling white wine.
12
RED WINE HOT
CHOCOLATE
INGREDIENTS (Serves 2 mugs)
1 & 1/2 cup milk (e.g. 2%)
1 cup red wine (e.g. Kendall-Jackson Cabernet Sauvignon)
1/3 cup dark chocolate chunks
Optional: coconut whipped cream
INSTRUCTIONS
In a saucepan over medium heat, combine milk and chocolate chips. Whisking
constantly until chocolate is melted into milk and you have a thick and creamy
chocolate milk.
Pour in red wine and heat until everything is hot.
Pour into 2 mugs or 6-8 smaller glasses and top with coconut whipped cream.
NOTES
This drink is RICH. So instead of just serving 2, I would recommend serving 6-8 in smaller
glasses for sipping.
13
SIMPLY CRANBERRY RED, WHITE AND
BLUEBERRY SUMMER COCKTAIL
INGREDIENTS
8 oz. Simply Cranberry Cocktail
12 oz. can Sprite
4 oz. vodka
1/4 cup blueberries
4 sprigs mint
INSTRUCTIONS
Beforehand, mash the blueberries well and mix them with 1/2 cup of water.
Divide the blueberry mixture evenly between 4 ice molds or pour it evenly into an ice
cube tray and freeze.
Repeat the same procedure for freezing the Simply Cranberry Cocktail. When you’re
ready to serve, using 4 glasses or jars, evenly divide both the frozen cranberry and
blueberry cubes evenly. Add 1 oz. of vodka and 3 oz. of Sprite per glass. To make larger
drinks, either double the ingredients or cut back to 2 glasses!
14
BLUEBERRY MOJITO
ROYALE
INGREDIENTS
1/3 cup blueberries (plus extra for a fancy blueberry swizzle stick)
6-8 leaves fresh mint
1 tbsp. sugar in the raw (feel free to add an extra tsp. or two of sugar if you like a
sweeter drink) 2 & 1/2 tbsp. fresh lime juice
2 oz. light rum
Crushed ice
2 oz. chilled Prosecco or champagne
INSTRUCTIONS
Place the blueberries, mint leaves, sugar, and lime juice in a glass (preferably a12-oz.
glass or mason jar).
Using a muddling tool or wooden spoon, muddle the ingredients in the bottom of the
glass until the blueberries have released their juices. No need to pulverize them,
people, lightly crushed will do.
Fill the glass with crushed ice and pour the rum over. Give it a stir. Top with chilled
champagne or Prosecco and garnish with extra mint and blueberries if you’re feeling
fancy.
15
SKINNY BLUEBERRY
VODKA MOJITO
INGREDIENTS
2 oz. vodka (optional: use blueberry vodka for even more flavor)
4 oz. Sprite Zero
2 sprigs fresh mint (reserve one = sprig for garnish)
1 tbsp. fresh blueberries (reserve a few for garnish)
INSTRUCTIOS
Muddle vodka, mint and blueberries together in a shaker.
Add one cup of crushed ice and SHAKE, SHAKE, SHAKE!
Pour into a cocktail glass and top with Sprite Zero, garnish with remaining mint &
blueberries!
16
COSMOPOLITAN
COCKTAIL
INGREDIENTS
2 oz. vodka
1/2 oz. Triple Sec
3/4 oz. cranberry juice
1/2 a lime
1 piece of orange peel
Ice
INSTRUCTIONS
Place ice into shaker.
Add the vodka and Triple Sec to shaker, then squeeze in the lime and add cranberry
juice.
Put lid on shaker, then shake the living hell out of it.
Drop a couple cubes of ice into the tumbler, then strain the shaker over the ice.
Cut a thin slice of orange peel, curl up tightly, drop it in and serve.
Tips
- We like serving ours over ice, especially when serving it in a tumbler, but it can be
served neat if that’s your preference.
- When shaking the cocktail, make sure you hold onto tightly to the lid. And we mean
it when we say shake the living hell out of it. If done right, it should be somewhat
cloudy after you pour it.
- Glassware is important for this one. We constantly find interesting tumblers in thrift
stores for a great bargain – just try to find a couple that match.
17
POMEGRANATE AND
ROSEMARY WHITE
SANGRIA
INGREDIENTS
1 bottle of dry white wine
3/4 cup pomegranate arils
4 sprigs of fresh rosemary
1/4 cup simple syrup
The juice of 1 lemon
The juice of 1 orange
1/3 cup Triple Sec
INSTRUCTIONS
In a large pitcher add everything together.
Refrigerate for 24 hours.
Serve over ice.
18
ROASTED CHERRY
SANGRIA
INGREDIENTS
1 lb. cherries, pitted and sliced in half
1 tbsp. sugar
1 750 ml. bottle red zinfandel (Gnarly Head)
5 oz. kirsch (cherry flavored liqueur)
1 orange, thinly sliced
1 750 ml. bottle cava brut rosé (sparkling rose wine)
Mint or basil leaves
INSTRUCTIONS
Preheat oven to 400 degrees F. Place cherries in an oven proof baking dish and sprinkle
with sugar. Roast the cherries for 35-40 minutes. Allow to cool completely.
Combine the red zinfandel and kirsch in a pitcher with the roasted cherries and any
remaining juice. Add orange slices and refrigerate for 3 hours or up to overnight.
Serve over ice, top with a hefty pour of the cava rosé and garnish with mint or basil
leaves and make a toast to your health.
19
FRENCH 75
INGREDIENTS (Serves 1)
1/4 cup Brut Champagne or dry sparkling wine
3 tbsp. gin
Juice from 1/2 a lemon
1 thin slice of lemon
1 cherry (optional) and not a Maraschino!
1 tsp. super fine sugar or simple syrup
About 3/4 cup ice
INSTRUCTIONS
Muddle a cherry slightly and place in tumbler.
Pour champagne over.
Combine gin, lemon juice, ice and sugar in a cocktail shaker and shake vigorously
for 15 seconds. Pour over champagne and cherry.
20
SPARKLING
CRANBERRY PUNCH
INGREDIENTS
1 bottle of sparkling wine
1 bottle of lemon-lime soda
2 cans of cranberry juice concentrate
INSTRUCTIONS
Stir them all together!
21
PLUM AND THYME
PROSECCO SMASH
INGREDIENTS
2 plums
6 thyme sprigs
Juice from 1 lemon
4 tbsp. thyme simple syrup (1/2 cup of sugar, 1/2 cup of water, bring to a boil, remove
from heat, add thyme sprigs, stir, and let cool. Chill until ready to use.)
1 bottle of Prosecco or your favorite bubbly
INSTRUCTIONS
Peel and chop 2 plums.
Muddle the plums with the thyme simple syrup and lemon juice until all of the plum
juices have been released. (You can also muddle right in the glass if you prefer to have
bits of fruit in your cocktail!) Shake with ice in a cocktail shaker.
Pour over crushed ice evenly between two glasses.
Top off with Prosecco and garnish with extra plum slices and thyme sprigs. Serve
immediately.
22
BOOZY AFFOGATO
INGREDIENTS (Serves 1)
Tillamook Espresso Mocha Ice Cream
Hot brewed espresso or strong coffee
Hazelnut liqueur
Club soda, seltzer
INSTRUCTIONS
Place two scoops of Tillamook Espresso Mocha Ice cream in chilled glasses, pour in a
shot of espresso or coffee, one shot of hazelnut liqueur and top with club soda.
23
PINK GRAPEFRUIT
MIMOSA
INGREDIENTS
3 oz. Pink Moscato Bubbly
3 oz. pink grapefruit juice
Sliced strawberry (optional)
INSTRUCTIONS
Fill half a champagne flute (about 3 oz.) with Pink Moscato Bubbly and top off with pink
grapefruit juice (about 3 oz.) and gently stir.
Garnish with a sliced strawberry for added fun!
24
FROZEN MOSCATO
LEMONADE
INGREDIENTS
3 oz. Barefoot Bubbly Moscato Spumante
1 oz. lemon juice
1.5 oz. simple syrup
1 oz. pomegranate juice
INSTRUCTIONS
Combine all ingredients in a blender; add about a half cup of ice; and blend until slushy.
Pour into a tall glass and garnish with a lemon wheel.
25
KOREAN SOJU KIMBAP BLOODY MARY
INGREDIENTS (Serves 1)
3/4 c. cold V8 vegetable juice
1 tsp. soy sauce
1 tsp. fish sauce
1 tsp. rice vinegar (not seasoned)
1 tsp. gochugaru
INSTRUCTIONS
Combine all ingredients. Mix well and let stand 5 minutes or more to let gochugaru
infuse flavors into the juice.
KOREAN SALTY RIM
Equal parts:
Kosher salt
Celery salt
Smoked paprika
Gochugaru
INSTRUCTIONS
Combine ingredients in a shallow bowl. Mix well. Rub the rim of a cocktail glass with
lemon juice then dip the rim into the Korean Salty Rim mixture. Place plenty of ice into
the glass. Add vegetable juice mixture then pour 1/4 cup cold soju over the top.
GARNISH
Kimbap (seaweed rice with fillings)
Danmuji (pickled yellow radish)
Cherry tomato
Thread tomato, danmuji, kimbap, onto a skewer.
Celery stalk with leaves
Gim (roasted seaweed)
Slice gim into strips. Place strips of gim between the leaves of the celery stalk.
26
WATERMELON
MALIBU SURF
INGREDIENTS (Serves 1)
Watermelon pieces - 3/4 cup (seeds removed)
Coconut cream - 1/4 cup or to taste
Spiced rum- 2 oz. (Malibu or Captain Morgan) Optional Garnish:
Granulated sugar - 4 tsp.
Watermelon wedge thinly sliced
INSTRUCTIONS
Run a slice of watermelon through the rim of the cocktail glass. Spread the sugar in a
small plate and dredge the rim of the glass so that it coats well. Do this step in advance
before you pour the cocktail so the sugar gets some time to dry.
Blend watermelon, coconut cream and rum until smooth.
Pour the blended mixture into the cocktail glass with few ice cubes.
Garnish with watermelon wedge and serve immediately.
Notes: Top off the cocktail with whipping cream if you like to look like the surf. The
cocktail is sweet with watermelon coconut cream but if you want it sweeter go for 1 tsp.
of simple syrup.
27
GRILLED
STRAWBERRY-MINT
BELLINIS
INGREDIENTS (Serves 4)
Four 6-in. bamboo skewers, soaked for 20 minutes in water
8 strawberries
8 mint leaves, torn
1 bottle Prosecco or champagne
INSTRUCTIONS
Fire up an indoor grill pan or charcoal grill and oil the grates.
String 2 strawberries on each skewer.
Grill the fruit until partially charred, but not falling apart, about 1-2 minutes on each
side.
Remove the berries and divide between 4 champagne flutes.
Top with the torn mint and the Prosecco or champagne.
Use the remaining booze to top off as the afternoon continues.
28
THE CHARLESTON
FIZZ
INGREDIENTS (Serves 1)
3 sprigs of fresh tarragon, some extra leaves for garnishing if desired
3 oz. Ruby Red grapefruit juice
2 oz. gin
1/2 oz. St. Germain (elderflower liqueur)
1 oz. simple syrup
Club soda
Grapefruit slices for garnishing, if desired
INSTRUCTIONS
Muddle the tarragon in a cocktail shaker.
Fill the shaker with ice, grapefruit juice, gin, St. Germain and the simple syrup.
Shake and strain into a tall glass (Collins glass) filled with ice.
Top with club soda, a grapefruit slice and tarragon, if desired.
To make the simple syrup combine 1 cup sugar and 1 cup water in medium saucepan.
Bring to a boil.
Stir until all the sugar is dissolved. Let cool.
29
BLUSHING BERRY
SANGRIA
INGREDIENTS
1/4 cup raspberries
1 cup white zinfandel
Mixed berries (e.g. strawberries and blackberries)
2 slices of blood oranges
1/4 cup peach flavored sparkling water
Ice
INSTRUCTIONS
Press the raspberries through a mesh strainer into a large bowl, discard seeds.
Add the wine and stir to combine.
Add the berries and orange slices.
Just before serving add the wine mixture to a glass with ice and top with sparkling
water.
30
RASPBERRY LIME
RICKEY
INGREDIENTS
16 oz. club soda
4 oz. sugar-free raspberry syrup
4 limes
6 oz. gin
8 fresh mint leaves
Ice
INSTRUCTIONS
Muddle together limes and mint leaves in four tall glasses.
Add ice and club soda and 4 oz. of sugar-free raspberry syrup, such as Torani brand.
Add in your liquor of choice, 1.5 oz. (1 shot) per person served or more if desired. We
used gin, but vodka can also work.
Mix to combine and garnish with raspberries, limes and more mint leaves!
31
BLOOD ORANGE
MOJITO
INGREDIENTS (Serves 1)
2 oz. blood orange juice (at least one orange)
2 oz. rum
1/2 - 1 tsp. honey
4 - 8 mint leaves
1/2 lime juiced
4 - 6 oz. club soda
INSTRUCTIONS
Juice your blood oranges, enough to make 2 oz. of juice per cocktail.
Add the orange juice, rum, mint , lime juice and honey to a glass.
Muddle all the flavors together. Especially the mint.
Fill your glass with ice.
Fill the glass with club soda, give it a good stir and enjoy!
32
PRICKLY PEAR
MARGARITAS
INGREDIENTS (Serves 3)
3 oz. Desert Pear Syrup
4 & 1/2 oz. premium tequila or Mezcal if you can get your hands on some
9 oz. premium sweet and sour mix
4 & 1/2 oz. fresh squeezed lime juice
For the rim:
Zest of 1 lime
1/4 cup kosher salt
Garnish:
Mint sprigs
Lime rounds
INSTRUCTIONS
Prepare salt rim by finely zesting 1 lime and mixing it with the kosher salt.
Run a wedge around the rim of your glasses and dip in the lime salt. Combine all
ingredients in a tall shaker with ice. Shake until chilled and strain into 3 glasses filled
with ice.
Garnish with fresh mint and lime rounds.
33
LANGKAWI
WATERMELON
MOJITO
INGREDIENTS (Serves 2)
2 limes
1/4 cup fresh mint
1 can soda water
1 cup watermelon juice (about 4 cups of watermelon cubes)
2 oz. rum or tequila (optional - chilled in the freezer for the best results!)
Raw sugar (optional)
INSTRUCTIONS
Cut the limes into wedges, and squeeze the juice of 1 lime into each glass. Leaving the
lime wedges in the glass, add 2 tablespoons of fresh mint and a few ice cubes.
Use a muddler to crush the ice, lime, and mint. The more it's muddled, the more minty it
will be!
Add 1/2 cup watermelon juice, optional 1 oz. of liquor, and lots of ice, to each glass.
Top off with soda water. Cheers!
34
STRAWBERRY-RHUBARB ROSÉ SANGRIA
INGREDIENTS (Serves 6) For the Rhubarb Simple Syrup
1/2 cup water
1/2 cup sugar
3-4 cups rhubarb (2 large stalks; diced into 1 inch cubes)
For the Sangria
1 bottle of rosé wine (750 ml.)
1 lime sliced
1/4 cup loosely packed mint leaves, torn
2 cups strawberries, quartered
1 recipe simple syrup, cooled & strained
To serve
Club soda or seltzer; to taste
Ice
INSTRUCTIONS
For the Rhubarb Simple Syrup
In a medium pot, combine sugar and water. Bring to a boil, stirring until sugar is
dissolved. Add rhubarb, stir and cover. Simmer for 5 minutes. Remove from heat. Cool
and strain off rhubarb before adding to sangria.
For the Sangria
Combine all ingredients in a pitcher. Allow to 'marinate' in the fridge for 4 hours. Serve
with seltzer or club soda (optional) over ice.
Notes White Zinfandel is not the same/nearly as good as rosé wine! If you plan on serving without the seltzer/club soda, remove 1/4 cup of sugar from the simple syrup.
35
CAIPIRINHA
INGREDIENTS (Serves 2)
Cachaca - 4 oz.
Lime - 1 no (1/2 lime per person, do remove the center part and dice them)
Sugar - 4 teaspoon (or) 2 oz. of simple syrup (increase/decrease)
Ice cubes - as needed (crushed or regular)
(sugar or simple syrup can be increased or decreased according to your need. Have an
Old Fashioned glass and some lime wheels for garnishing. Salt on the borders of glass is
stylish and tasty too).
INSTRUCTIONS
Cut lemon by half and remove the center part. Dice them and add that to an Old
Fashioned glass.
Now muddle sugar and lime together until the juice and oil of lime comes out and sugar
is dissolved.
Fill the glass with crushed/regular ice cubes and Cachaca. Stir briefly and garnish with a
lime wheel or wedge.
Say Cheers!
36
SPARKLING CITRUS
SANGRIA
INGREDIENTS
2 tbsp. fresh lemon juice
1/4 cup fresh lime juice
1 cup fresh orange juice
6 tbsp. fresh grapefruit juice
2 cups dry Riesling
1 cup sparkling fruit soda (I used sparkling blood orange soda)
2 cups champagne or sparkling wine
Orange wheels, for garnish
INSTRUCTIONS
In a large pitcher, combine lemon, lime, orange and grapefruit juice as well as the
Riesling. Stir to combine and chill at least 20 minutes or up to 2 hours.
Add champagne and sparking fruit soda when ready to serve to pitcher. For
individual glasses, fill 3/4 of the way with Riesling mixture and top with half
champagne and sparkling fruit soda. Garnish with orange wheel and serve
immediately.
37
PIMM'S CUP INGREDIENTS (Serves 1)
2 oz. Pimm's No. 1
4 oz. ginger ale (or carbonated lemonade or lemon/lime soda)
Cucumber peel or slices
Orange slice
Lemon slice
Strawberries
Apple slices
Mint for garnish Ice
*Please note, all of the fruits listed above are optional, although Pimm's is usually always made with cucumbers and at least a lemon or orange slice. When adding fruit, since this is for one serving, you only need a slice or two of each fruit*
INSTRUCTIONS
Fill a glass with ice. Put the fruit slices in the glass. Pour the Pimm's in the glass and then
finish off with the lemonade or soda. Garnish with mint. Grab that glass, go outside, and
enjoy!
38
FRESH CHERRY
CHAMPAGNE MOJITO
INGREDIENTS (Serves 1)
5 pitted cherries
4-6 mint leaves
1/2 oz. simple syrup
1/2 oz. lime juice
1/2 oz. rum
Champagne or Prosecco
INSTRUCTIONS
Throw your cherries and mint leaves into a drinking glass.
Muddle cherries and mint leaves with your lime juice and simple syrup.
Add rum and stir.
Fill your glass with crushed ice.
Top off your glass with champagne, then stir gently to make sure all ingredients are
incorporated.
Enjoy immediately!
39
POMEGRANATE GIN
FIZZ
Blended with fresh pomegranate seeds and a floral gin made from grapes. Topped with
fuzzy water, this is the perfect lightly scented adult beverage to sip on. If you're not a
big hard alcohol fan, this is probably right up your alley.
INGREDIENTS (Serves 1)
1/2 pomegranate, seeded (about 1/2 cup seeds)
A couple drops liquid Stevia (optional)
A splash of lime juice (optional)
1-2 shots chilled G'Vine Gin
Several ice cubes
Glass of chilled carbonated water
INSTRUCTIONS
Add the first three ingredients into a blender with a splash of water and whiz until well
blended. The pomegranate seeds won't break up completely, and that's okay.
Fill an 8 oz. glass with ice cubes. Strain the pomegranate mixture through a fine mesh
strainer into the glass with the ice cubes. Add 1-2 shots of G'Vine and top with
carbonated water.
Stir and serve chilled with a few pomegranate seeds throw in.
40
FROZEN MOSCATO LEMONADE
INGREDIENTS
3 oz. Moscato
1 oz. lemon juice
1.5 oz. simple syrup
1 oz. pomegranate juice
INSTRUCTIONS
Combine all ingredients into a blender.
Add 1/2 cup of ice.
Blend until smooth.
Enjoy!!
(Pink umbrella garnish encouraged)