July 27, 2012
INGREDIENTS
- 16 oz Tangerine juice or orange juice (no pulp), divided
- 16 oz Cranberry juice (100-percent juice), divided
- 6 sprigs Basil or mint
- 4 oz Açaí juice
- 8 oz White rum or vodka, cold
- 4 oz Campari, cold
Garnish: Lime, orange and lemon wheels
Glass: Tall
PREPARATION
The night before serving, stir together 8 ounces each of the tangerine and cranberry juices and divide between 2 small, uncovered food-storage containers. Place 3 basil sprigs in each container and freeze overnight. Pop the frozen juices out of their containers and place in a half-gallon pitcher. Add the remaining 8 ounces each of tangerine and cranberry juices, along with the açai juice, rum or vodka and Campari. (If you can’t find açaí juice, substitute extra cranberry or tangerine juice.) Stir, and garnish with lime, orange and lemon wheels. Serve in tall glasses filled with ice.
{via Liquor - recipe courtesy of In My Kitchen by Ted Allen. Photo by Ben Fink.}
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June 15, 2012
INGREDIENTS
- 2 oz Grey Goose Cherry Noir Flavored Vodka
- .75 oz Fresh lemon juice
- .75 oz Simple syrup (one part sugar, one part water)
- Club soda
Garnish: Cherry
Glass: Highball
PREPARATION
Add the vodka, lemon juice and simple syrup to a highball glass filled with ice. Fill with club soda and garnish with a cherry.
{contributed by Grey Goose Vodka}
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June 8, 2012
Originally from Massachusetts, this is my old stand by …
INGREDIENTS
- 1.5 oz Vodka
- Cranberry juice
- Lime wedge
Glass: Highball
PREPARATION
Add the vodka to a highball glass filled with ice. Top with cranberry juice and stir until chilled. Squeeze the lime wedge over the glass and drop it into the drink.
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April 6, 2012
I typically add a shot or two of vodka, but that’s just me.
INGREDIENTS
1 1/2 cups water
1 head organic romaine lettuce, chopped
1/2 of large bunch of organic spinach (or 3/4 small bunch)
3 or 4 stalks organic celery
1 organic apple, cored and chopped
1 organic pear, cored and chopped
1 organic banana
Juice of 1/2 organic lemon
PREPARATION
Add the water and chopped head of romaine and spinach to the blender. Starting the blender on a low speed, mix until smooth. Gradually moving to higher speeds, add the celery, apple, and pear. Add the cilantro and parsley if you choose. Fresh herbs, like cilantro and parsley, have cleansing properties that help extract heavy metals and other toxins from the body. Add the banana and lemon juice last. This recipe produces about 60 ounces. You can store the rest of the liquid for a day or portion it out and freeze.
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February 17, 2012
In time for the Mardi Gras festivities …
INGREDIENTS
- 12 ounces white rum or vodka
- 4 ounces Pimm’s No. 1
- 8 ounces fresh lemon juice
- 4 ounces Simple Syrup
- 1/2 tablespoon Tabasco
- Ice
- 8 ounces chilled 7-Up
- Thin lemon wheels and a sprig of rosemary, for garnish (optional)
In a large resealable container, combine all of the ingredients except ice, the 7-Up and the lemon wheels. Refrigerate until chilled, at least 1 hour. Cover tightly and shake, then pour into an ice-filled pitcher. Strain into ice-filled rocks glasses, stir in the 7-Up and garnish with lemon wheels.
{via Food and Wine}
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January 7, 2012
I missed my Friday post … I’m sure it was on account of a couple of these little rascals …
Ingredients:
175ml vodka
1 dash dry vermouth
1 tablespoon brine from olive jar
4 stuffed green olives
Directions:
In a mixing glass, combine vodka, dry vermouth, brine and olives. Pour into a glass over ice. Either drink on the rocks, or strain into a chilled cocktail glass.
{photo via: Allrecipes, recipe via Search Amelia}
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September 30, 2011
Grown Up Pink Lemonade
Ingredients:
2 ½ cups good quality vodka
1 (quart size) packet pink lemonade Crystal Light
2 (12 ounce) cans diet cherry 7UP
1 (12 ounce) can light beer
lots of ice
garnish
lemon wedges (from 3 lemons)
1. Pour the vodka and Crystal light into a large pitcher.
2. Fill the pitcher ½ way with ice.
3. Pour the remaining ingredients into the pitcher and stir.
4. Serve cold with lemon wedges.
Featured today {via} … our favorite foodie blog! Spoon Fork Bacon.
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August 12, 2011
INGREDIENTS:
- 1 oz Lime sour (two parts organic lime juice, one part organic agave nectar)
- .5 oz Square One Organic Vodka
- .5 oz St-Germain
- 1 tsp Organic agave nectar
- Gruet Brut sparkling wine
Garnish: Organic thyme sprig
Glass: Champagne flute
PREPARATION:
Add all the ingredients except the sparkling wine to a Champagne flute. Top with sparkling wine. Slap a thyme sprig once between your palms to release its oils. Use it to stir the drink and leave it in as a garnish.
Contributed by Trudy Thomas
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April 8, 2011
- 2 oz Cucumber, peeled and roughly chopped
- 1.5 oz Grey Goose La Poire Flavored Vodka
- .5 oz St-Germain
- .5 oz Lemon juice
- .5 oz Simple syrup (one part sugar, one part water)
- Lemonade or club soda
Garnish: Mint, cucumber slices and lemon zest
Glass: Highball
PREPARATION:
In a shaker, muddle the cucumber. Add the vodka, St-Germain, lemon juice and simple syrup, and fill with ice. Shake vigorously and strain into a highball glass filled with fresh ice. Garnish with mint, cucumber slices and lemon zest and top with lemonade or club soda.
{via} contributed by Nick Mautone
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March 25, 2011
INGREDIENTS:
2 oz Chopin Vodka
5 Dried apricots
.5 oz Crème de Peche
Dash simple syrup (one part sugar, one part water)
Dash lemon bitters
Garnish: Dried apricot
Glass: Martini
PREPARATION:
Muddle the apricots and simple syrup in a shaker. Add the Crème de Peche, Chopin Vodka, bitters and ice. Shake and double strain into a Martini glass. Garnish with a dried apricot.
2 oz Chopin Vodka
5 Dried apricots
.5 oz Crème de Peche
Dash simple syrup (one part sugar, one part water)
Dash lemon bitters
Garnish: Dried apricot
Glass: Martini
{via} Contributed by Chopin Vodka
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