39 delicious cocktail recipes

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Delicious cocktail recipes to try!

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Page 1: 39 Delicious Cocktail Recipes
Page 2: 39 Delicious Cocktail Recipes
Page 3: 39 Delicious Cocktail Recipes

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

Page 4: 39 Delicious Cocktail Recipes

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.

Page 5: 39 Delicious Cocktail Recipes

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.

Page 6: 39 Delicious Cocktail Recipes

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.

Page 7: 39 Delicious Cocktail Recipes

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!

Page 8: 39 Delicious Cocktail Recipes

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.

Page 9: 39 Delicious Cocktail Recipes

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.

Page 10: 39 Delicious Cocktail Recipes

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

Page 11: 39 Delicious Cocktail Recipes

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!

Page 12: 39 Delicious Cocktail Recipes

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.

Page 13: 39 Delicious Cocktail Recipes

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.

Page 14: 39 Delicious Cocktail Recipes

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.

Page 15: 39 Delicious Cocktail Recipes

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!

Page 16: 39 Delicious Cocktail Recipes

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.

Page 17: 39 Delicious Cocktail Recipes

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!

Page 18: 39 Delicious Cocktail Recipes

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.

Page 19: 39 Delicious Cocktail Recipes

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.

Page 20: 39 Delicious Cocktail Recipes

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.

Page 21: 39 Delicious Cocktail Recipes

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.

Page 22: 39 Delicious Cocktail Recipes

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!

Page 23: 39 Delicious Cocktail Recipes

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.

Page 24: 39 Delicious Cocktail Recipes

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.

Page 25: 39 Delicious Cocktail Recipes

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!

Page 26: 39 Delicious Cocktail Recipes

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.

Page 27: 39 Delicious Cocktail Recipes

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.

Page 28: 39 Delicious Cocktail Recipes

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.

Page 29: 39 Delicious Cocktail Recipes

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.

Page 30: 39 Delicious Cocktail Recipes

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.

Page 31: 39 Delicious Cocktail Recipes

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.

Page 32: 39 Delicious Cocktail Recipes

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!

Page 33: 39 Delicious Cocktail Recipes

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!

Page 34: 39 Delicious Cocktail Recipes

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.

Page 35: 39 Delicious Cocktail Recipes

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!

Page 36: 39 Delicious Cocktail Recipes

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.

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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!

Page 38: 39 Delicious Cocktail Recipes

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.

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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!

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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!

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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.

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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)