In honor of Thanksgiving, I got together: the Cranberry Margarita! Aside from the gorgeous, deep red color, this drink has a refreshing tartness that is just the thing for a holiday built around heavy savory foods.We used 100% cranberry juice for that true cranberry pucker. However, if you like things a little sweeter you can either add a little simple syrup (or agave) or you can use sweetened cranberry juice cocktail. Hey, this could even be a job for cran-apple, cran-raspberry, or another cran-juice.

Happy Thanksgiving!

Cranberry Margarita

1 1/2 oz cranberry juice
1 oz tequila
1/2 oz triple sec

Shake ingredients over ice, then strain into a cocktail glass. Spear fresh cranberries for garnish.

DIY Strawberry Soda
(Makes almost 2 cups of syrup)

1 cup fresh strawberries, chopped
1 cup water
2 cups sugar
1/2 teaspoon citric acid
Seltzer

Add strawberries, water, sugar, and citric acid to a saucepan and bring to a boil, then reduce heat to a bare simmer and cook for 15 minutes. Remove from heat and let cool. Bottle and refrigerate the cooled syrup. For each serving, mix 1 part syrup with 5 parts seltzer, adjusting to your personal taste. Mix syrup and seltzer on a glass-by-glass basis rather than mixing a large batch and storing it.

Note: Citric acid powder, also known as sour salt, is easy to find at many markets. The citric acid is optional but does add tartness to the recipe and extend the shelf life.

Cherry Margarita

12 cherries (pitted)
1 ounce light agave nectar
2 ounces silver tequila
1 1/2 ounces fresh lime juice

Muddle the cherries and the agave nectar at the bottom of a shaker or mixing glass. Add the tequila and lime juice along with ice and then shake vigorously. Strain into rocks glass with fresh ice.

Hemingway Daiquiri

1 1/2 ounces white rum
1 ounce fresh Ruby Red grapefruit juice
1/2 ounce fresh lime juice
1 teaspoon maraschino liqueur

Pour all ingredients into a cocktail shaker with ice and shake for about 15 seconds. Strain into coupe or Martini glass. Optional: Garnish with lime wheel or grapefruit twist.

Cucumber Basil Gimlet

1 English cucumber or 2-3 small lemon cucumbers
8 basil leaves
1/2 oz fresh lime juice
1/2 oz simple syrup
2 oz gin

Peel the cucumbers, then chop into chunks and discard the peels. Muddle basil, cucumber, lime, and simple syrup in a cocktail shaker. Add ice and gin, then shake for 15-30 seconds. Strain into a chilled cocktail glass.

Hot Buttered Pumpkin Rum

2 tablespoons Pumpkin puree (canned is fine)
1 teaspoon Brown sugar
1 teaspoon Ginger
1 teaspoon Cinnamon
1/4 teaspoon Allspice
1/4 teaspoon Nutmeg
1 tablespoon Butter
2 ounces rum
Hot water (enough to fill the mug)
Cinnamon stick for garnish

Combine the pumpkin and spices in a mug and mix thoroughly so that they are completely integrated. Add the rum. Put the butter on top so it is floating in the rum. Carefully pour hot water over the drink. Stir with a cinnamon stick or spoon.

 

I'm sure you'll raze:
First one folded cardstock in half and cut half hearted (using my scissors :) Pylones! Then leaned into the cup (knock milk with a mixer to get more foam and mix the coffee) and then sprinkled with cinnamon! SO SIMPLE :)

I reckon this needs trying with coconut water in place of the lychee and rum instead of the vodka, too ! A bit like a pina colada remake. All these exotic tastes definitely have me longing for the sun to come out…

Have a wonderful week-end and thanks for stopping by :)

 

 

Cucumber Basil Gimlet

1 English cucumber or 2-3 small lemon cucumbers
8 basil leaves
1/2 oz fresh lime juice
1/2 oz simple syrup
2 oz gin

Peel the cucumbers, then chop into chunks and discard the peels. Muddle basil, cucumber, lime, and simple syrup in a cocktail shaker. Add ice and gin, then shake for 15-30 seconds. Strain into a chilled cocktail glass.

Hemingway Daiquiri

1 1/2 ounces white rum
1 ounce fresh Ruby Red grapefruit juice
1/2 ounce fresh lime juice
1 teaspoon maraschino liqueur

Pour all ingredients into a cocktail shaker with ice and shake for about 15 seconds. Strain into coupe or Martini glass. Optional: Garnish with lime wheel or grapefruit twist.

 

Cynar isn’t as whammo bold as Campari, though they are both aperitifs. But it still offers that touch of Italy and bitterness that is perfect for before a meal (or after).

Red Letter Day

1 ounce Cynar
1 ounce Applejack
3/4 ounce fresh lemon juice
1/2 ounce ginger syrup
1/4 ounce grenadine
Club soda to top (about 4 ounces, according to taste)
2 dashes Angostura bitters

Pour all ingredients except the club soda and bitters into a cocktail shaker with ice and shake. Then strain into a Collins glass filled with ice and top with soda and bitters.

Sangria

1 750 milliliter bottle of red wine
2 cups chopped fruit
2 ounces Cognac (or brandy or dark rum)
2 ounces triple sec (or other fruit liqueur)
2 ounces simple syrup

Combine all ingredients and let them set in the refrigerator overnight.

Ingredients
2 tablespoons butter

1 cup of fresh peeled peach slices
2-3 tablespoons granulated sugar (depending on sweetness of peaches)

1/4 teaspoon cinnamon

1/2 teaspoon pure vanilla extract
vanilla ice cream

peach flavored soda

crushed graham cracker crumbs

Directions

In a small saute pan, add butter and melt.  Next add sliced peaches, sugar, cinnamon and vanilla extract to the pan and saute over medium heat until peaches are soft and syrup has formed. Let peaches cool.

Once peaches are cooled, alternate scoops of vanilla ice cream with sauteed peaches in a glass.  Pour peach flavored soda over the ice cream layers.  Lastly, top with crushed graham crackers and a pinch of ground cinnamon.

Ingredients:

 

• around 250 grams coconut shreds


• 400 ml coconut milk


• 410 grams evaporated milk


• 530 grams condensed milk


• 500 ml vodka


• 3 teaspoons vanilla essence

 

 

Method:

1. To very big jar add coconut shreds, vodka and vanilla essence. Close jar and shake ingredients few times.

2. Place jar in a cool place for one week and remember to shake it once or twice a day.

3. After 7 days sieve coconut mixture. To make a liqueur you will need just liquid but coconut shreds you can use in some dessert or maybe bake some drunken coconut cake :).

4. Add to vodka all three milks: evaporated, condensed and coconut. Mix mixture.

5. Pour "Malibu" into bottles.

6. Keep it in fridge.

Ingredients

• 6 cups orange juice


• 2 cans (8 ounces each) unsweetened crushed pineapple, undrained


• 16 ice cubes

Directions

• Place half of the orange juice, pineapple and ice cubes in a blender; cover and process until smooth. Repeat with remaining ingredients. Pour into chilled glasses. Serve immediately. Yield: 8 servings.

Nutritional Facts

• 1 serving (1 cup) equals 100 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 24 g carbohydrate, trace fiber, 1 g protein.

Ingredients

• 2 cups chilled orange juice


• 2 chilled pineapple juice


• 3 cups orange sherbet


• 1 cup chilled club soda

Directions

• In a blender, combine the juices and sherbet; blend until smooth. Stir in soda. Serve immediately. Yield: 8 servings.

Nutritional Facts     

• 1 serving (1 cup) equals 139 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 32 mg sodium, 32 g carbohydrate, trace fiber, 1 g protein.

Ingredients for one drink:

 

• 50 ml vodka


• 25 cold apple juice


• 2 teaspoons golden syrup


• half lime


• 1 kiwifruit


• ice cubes

 

 

Method:

1. Pour boiling water on the lime. Peel the kiwi.

2. Cut the kiwi into cubes.

3. Cut the lime into wedges. Do not peel skin.

4. Place the fruits into tumbler.

5. Crush the fruits with a pestle.

6. Add rest of ingredients: vodka, apple juice, ice cubes, and golden syrup. Stir drink.

Ingredients

1 1/4 cup heavy cream
1 can sweetened condensed milk (14 oz)
1 2/3 Cup Irish Whiskey
2 teaspoons instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon almond extract
1 teaspoon vanilla extract

Instructions

1. Using a blender, combine all ingredients and blend on high for approximately 30 seconds. Pour into seal-able bottle or sealed container. Store in refrigerator up to 2 weeks. Shake well before serving.

 

Ingredients:

 

• 300 ml Whiskey


• 530 grams condensed milk


• 4 tablespoons instant coffee 


• 90 ml boiling hot water


• 150 ml single cream

Method:

1. Melt the coffee in boiling water.

2. Mix all the ingredients together and pour mixture to a glass bottle.

3. Place bottle into fridge and after one day you can consume your home-made liqueur. Just remember to shake bottle from time to time.

4. You need to consume this liqueur within 1-2 weeks.