I am still alcohol free it’s been a couple of weeks now!!
Over the last couple of weeks admittedly I have had in total, 4 drinks 😀
But other than that I’ve been doing really well 😀
Here is a great non alcoholic cocktail
In a cocktail glass filled with ice, add 3oz mango juice, 3oz peach juice.
Top with soda water and stir to mix.
Garnish with star fruit.
≈Laugh loudly, Love generously, Care deeply, Speak kindly≈
Cucumber-Tea-Ni is the winning cocktail from the February 2013 Green Cocktail Contest.
Created by Mixologist Jason Walsh, head mixologist at Bistro La Promenade in New York City.
The recipe for the syrup is below and is very easy to mix up and I think you will find it useful in other cocktails as well. The vodka recommended here is Tito’s, a vodka produced in Texas. It is distilled from corn, making it a very interesting addition to this cocktail that will be ideal anytime and for any occasion.
- 1 1/2 ounce Tito’s Vodka
- 1/2 ounce Yellow Chartreuse
- 1 ounce Sencha Green Tea Syrup* (recipe below)
- 3/4 ounce fresh lemon juice
- 1 inch thick English cucumber
- Cucumber slice and mint sprig for garnish
- In a mixing glass, muddle one slice of cucumber.
- Add the other ingredients.
- Add 6 ice cubes, shake, then strain into a 7 oz coupe glass.
- Garnish with a slice of cucumber and sprig of mint.
*Sench Green Tea Syrup:
- 1/4 cup Sencha Green Tea Leaves
- 3 1/2 ounce sugar
- 7 ounce hot boiling water
- Combine Sencha leaves in pot with hot water that is around 180 degrees.
- Let over brew to bring bitterness out (around 7 minutes).
- Strain with a fine strainer and discard used Sencha tea leaves.
- Add sugar and stir until dissolved. Refrigerate in glass jar.
- 30 ml Beefeater Gin
- 15 ml Italian sweet vermouth
- 15 ml freshly-squeezed orange juice
- 10 ml French dry vermouth
- Shake ingredients over ice. Strain into a chilled cocktail glass.
Fun Friday Fact:
Banging your head against a wall uses 150 calories an hour.
😀 😀 😀 😀 😀
Chambord, the delicious black raspberry liqueur, gives this cocktail wonderful flavour as well as the beautiful blush colour of a pink peony.
4 to 5 mint leaves
1 tsp sugar
¼ of a lime juiced
1½ oz vodka
Dash of Chambord
1. In a cocktail shaker, muddle mint, sugar and lime juice. Add vodka, Chambord and ice, shake and strain into tall glass filled with ice. Top with soda.
A little FYI for you all the Peony is my favorite flower, well that and daisies. 😀 😀
A twist on a mojito, this is a must-try.
This is a great drink to enjoy on a Friday night to start the weekend.
Go for the best quality tequila you can afford – it will be worth it.
Created by Stefano Forconi, Restaurant Manager, Elgar Room
40ml Tequila Jose Guervo
75ml cranberry juice
6 mint leaves
3 brown sugar cubes
Half a lime
Muddle the sugar, mint leaves and lime.
Fill the glass to the brim with crushed ice and pour in the tequila. Top with the cranberry juice and serve.
This could become one of my new favorites , it requires a little work , but well worth it!!!
Not only is this drink tasty, low in calories but it has a little hint of health mixed in…what more could I ask for.
Nutritional info at the bottom, a first for me an alcoholic drink with Nutritional info attached 🙂
Make the base for these pomegranate cosmopolitans ahead of time and shake individual cocktails “to order.” Or for individual drinks, combine 3 tablespoons (1 1/2 ounces) each pomegranate juice and vodka, 4 teaspoons lime juice, 1 tablespoon Cointreau, 1 1/2 teaspoons ginger juice and 1/2 teaspoon sugar.
- 2 1/4 cups pomegranate juice
- 2 1/4 cups vodka
- 1 cup lime juice
- 3/4 cup Cointreau, or Grand Marnier
- 1/4 cup ginger juice, (see Note)
- 2 tablespoons sugar, preferably superfine “bar sugar,” plus more for the rims
- Strips of lime zest, for garnish
- Mix pomegranate juice, vodka, lime juice, Cointreau (or Grand Marnier), ginger juice and sugar in a large pitcher.
- For each drink, fill a cocktail shaker halfway with ice, add 1/2 cup Cosmo mix, and shake until the shaker turns frosty and cold. Dip the rim of a martini (or highball) glass into water and then in sugar (to “sugar the rim”). Strain the drink into the martini glass (or over fresh ice in the highball glass). Garnish with a twist of lime zest, if desired.
TIPS & NOTES
- Make Ahead Tip: Prepare through Step 1 and refrigerate for up to 1 day.
- Note: We use bottled ginger juice (pressed ginger root) to add the taste of fresh ginger without the work of mincing or grating. Use it to flavor drinks, stir-fries, marinades or anywhere you’d use fresh ginger. Find it in specialty stores or online at gingerpeople.com.
Per serving: 188 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 17 g carbohydrates; 0 g protein; 0 g fiber; 4 mg sodium; 107 mg potassium.
Carbohydrate Servings: 1
I have come to the conclusion that Summer is officially over! With expected snow over the weekend, the start of Grey Cup, the 1st Annual Santa Claus Parade in Port Carling my hometown and today of course, Black Friday , I have no choice but to bid you adieux summer.
I will say my farewells donning flip-flops glass in hand, on my deserted deck, void of patio furniture, plants and our pond .
As I welcome winter and bid farewell to summer I will be doing so with this sensational Margarita in hand. Which I might add you make by the pitcher full!! Bonus 🙂
1 can(s) (12-ounce) frozen limeade concentrate, thawed
- 2 cup(s) water
- 3 1/2 cup(s) gold tequila
- 2 cup(s) pomegranate juice
- 1 cup(s) triple sec
- 5 limes
- Ice cubes for serving
- 1 cup(s) fresh pomegranate seeds (from 1 pomegranate)
- In a large pitcher, combine limeade and water until well blended. Stir in tequila, pomegranate juice, and triple sec.
- Cut each lime crosswise into 1/4-inch-thick wheels; cut a slit in each wheel, from center to edge. To serve, place ice cubes and a few pomegranate seeds in each glass; place a lime wheel on rim.
Virgin Pomegranate Margaritas: Substitute 2 cups lemon-lime seltzer for tequila and triple sec. Substitute pomegranate-cranberry juice for pomegranate juice. Proceed as above.
Intense lime flavor comes from a budget-friendly can of concentrate. Mix and refrigerate the margaritas up to a day ahead.