FUn FriDaY SwiTchy

Well guys….I’m still alcohol free…well except for last night I shared a beer with a friend and it was a Blue Light so it doesn’t really count! 😀

Here is another awesome alcohol free summer cocktail,this ginger punch is flavored with lemon juice and sweetened with honey and molasses for a refreshing drink that quenches even the fiercest summer thirst.  (Could add vodka) 😀


Haymaker’s Ginger Switchel


  • 9 cup(s) water, divided
  • 1/4 cup(s) minced fresh ginger
  • 1/4 cup(s) honey or pure maple syrup
  • 1/4 cup(s) molasses
  • 3/4 cup(s) lemon juice
  • 1/4 cup(s) cider vinegar
  • Fresh berries, mint sprigs or lemon slices for garnish


  1. Combine 3 cups water with ginger in a small saucepan. Bring to a boil over medium-high heat. Boil for 2 minutes. Remove from the heat, cover and let infuse for 15 minutes.
  2. Strain the ginger-infused water into a pitcher, pressing on the ginger solids to extract all the liquid. Add honey (or maple syrup) and molasses; stir until dissolved. Stir in lemon juice, vinegar and the remaining 6 cups water. Chill until very cold, at least 2 hours or overnight.
  3. Stir the punch and serve in tall glasses over ice cubes. Garnish with berries, mint sprigs or lemon slices, if desired.

Copy Cat Day!! – Lemon Honey Tea Mix

Just before Christmas I found a recipe for a Lemon Honey Tea Mix.

This is the best cold and flu drink I think I’ve ever had, I was looking for tea recipes and came across this one from the Lightly Crunchy blog site.

In a previous post my sister had made a similar tea .

 whole lemon and ginger tea with honey

I made up quite a few jars of this for Christmas gifts, my whole family loves it, and we’ve refilled our jar many times over the last couple of weeks.

The following is what I found on Lightly Crunchy:

You can find a similar product to the pre-mix that I made in Asian or Korean markets, called Yuja Cha. It’s like a citrus marmelade, but is used for hot teas or mixed with cold water for a summer drink. You can easily make some up yourself and because honey never goes bad, is antibacterial and a natural preservative, this will keep for months in the fridge. The components will break down over time and become more marmelade-like. I’ve read that some Korean households keep topping up the honey and lemon and keep the jar going continuously.

Honey Ginger Lemon Tea Mix

  • 1/4 to 1/2 of an organic lemon
  • fresh ginger
  • honey (raw)

Thinly slice the lemon and peel and thinly slice or mince the ginger (I used between 1-2 tsp of minced ginger, you can use your judgement about how much you’d like). I cut the slices into quarters to help them break down faster in the honey. Arrange the lemons (take out the seeds first) and ginger in layers in a clean, sterile jar and cover with honey. Refrigerate until needed. Use a large tbsp of the mixture in a mug of hot water to make tea.

Or if you just want to make yourself a quick mug of tea, you can use these measurements:

Honey Lemon Ginger Tea (1 mug)

  • 1 tbsp freshly grated ginger
  • 1 tbsp lemon juice
  • 1 tbsp honey

Put ginger in a small bowl and pour 1 cup boiling water over it. Allow it to steep for 5 minutes. Strain into a mug and add in lemon juice and honey. Add more honey, to taste, if needed.

To further kick it up a notch, add a shot of whisky and a pinch of cayenne. If it doesn’t cure what ails you, it might at least help you go to sleep.

Oops! (one day late) – It’s National Sangria Day!!!

sangria - Borough Market, London

(Photo credit: Wikipedia)

Reader Beware: This is a long read  😀

This one of my most favorite drinks EVER!  I had no idea there was actually a “National Sangria Day” celebrated on December 20th, had I known I would have taken the day off to celebrate!!!

So to celebrate I have posted 10 great Sangria recipes all of which I will be trying over the holidays….well maybe not, but the Cinnamon Apple Sangria looks delicious.

Cinnamon Apple Sangria


• ½ Cognac (We used Remy Martin V.S.O.P)

• 4 oz. Red wine

• 1 oz. Apple cider

• 1 oz. Cranberry juice

• 1 oz. Pineapple juice

• 1 Dash cinnamon

• Lemon/lime soda

• Apple slices

• Cinnamon stick


Combine all ingredients, except soda, in a mixing glass. Fill shaker with  ice. Shake vigorously. Pour ingredients into wine glass. Fill with soda. Garnish  with apple slices and cinnamon stick.

Recipe courtesy of Atrio at Conrad New York Hotel.

Pisco Sangria Punch


• ½ pint of Simple syrup

• 1 pint of Distilled water

• ¾ pint of Lemon juice

• 1 bottle of Pisco (We used Pisco Portón)

• 1 Pineapple

• Raspberries


Cut a fresh pineapple in squares about ½ by 1 ½ inches. Put these squares of  fresh pineapple in a bowl of simple syrup to soak overnight. In the morning, mix  the rest of the ingredients in a big bowl. Use 3 or 4 parts of punch per glass,  adding a square of the soaked pineapple to each. Lemon juice or simple syrup may  be added to taste. Serve very cold.

Recipe courtesy of Pisco Portón.

Sparkling White Sangria


• ½ pint Raspberries

• 1 part Tequila (We used Tequila Avión)

• 1 part Sparkling wine

• 2 parts Lemon/Lime soda

• 1 Orange

• 2 Limes

• 1 Pear cut into small pieces


Squeeze juice from half an orange and half a lime into the pitcher. Add ice  and 1 part tequila to pitcher. Gently pour in sparkling wine and soda (so as not  to diffuse all the bubbles). Stir gently and top with pear and raspberries.  Serve in wine glasses.

Recipe courtesy of Tequila Avión.

Winter Chocolate Sangria


• 1 Bottle of chocolate infused liquor (We used ChocolatRouge Sweet Red)

• 1 Whole apple cut in pieces

• 1 Whole Orange cut in pieces

• Handful of sliced grapes

• 5 oz. Soda water

• Dash of brandy

• 1 Orange twist


Add all ingredients, except soda water and brandy, in a large pitcher. Let  sit for an hour. Add soda water and brandy. Serve over ice. Garnish with a twist  of orange.

Recipe courtesy of ChocolatRouge Wines.

Pomegranate Red Sangria


• 1 Bottle of dry red wine

• 2 cups Pomegranate juice

• ½ cup Brandy

• 1 Lemon, sliced (rind intact)

• 1 Lime, sliced (rind intact)

• 1 Orange, slice (rind intact)


Add all ingredients to pitcher and stir. Fill with ice and stir to chill.  Serve in mason jars or your favorite tumbler.

Recipe courtesy of Lazy Dog Restaurant & Bar in California.

Sangria Flora


• 3 cups Sauvignon blanc or dry white wine

• ¾ cup St. Germain

• 1 Peach diced

• 5 Strawberries halved

• 5 Raspberries

• 10 Grapes halved


Add ingredients in a pitcher. Let it sit for 15 minutes (or longer if  desire). Pour into ice-filled glasses.

Recipe courtesy of St. Germain.

Venezia Sangria


• 1 Bottle of vermouth (We used MARTINI Bianco Vermouth)

• 1 cup Apple juice

• ½ cup Cranberry juice

• ½ cup Simple syrup (equal parts sugar and water)

• 2 oz. Freshly squeezed lime juice

• 1 cup Prosecco (We used MARTINI Prosecco)

• 1 Apple, cubed

• 1 Lemon, thinly sliced into wheels

• 1 Orange, thinly sliced into wheels


Combine first five ingredients in a large pitcher and stir in fruit. Chill  until ready to serve (24 hours, if possible). Just prior to serving, stir in  prosecco. Pour over ice in tall glasses. Makes 8-10 servings.

Recipe courtesy of MARTINI.

Brazilian Sangria


• Orange slices

• Strawberry slices

• Lime slices

• Kiwi slices

• Passion fruit slices

• ¼ oz. Absinthe (We used Lucid)

• 1 ¼ oz. Cachaca

• ½ oz. Spanish brandy

• ½ oz. Orange liquor

• 1 oz. Red Wine


In a cocktail shaker, muddle the fruits thoroughly with absinthe, cachaca,  brandy and orange liquor. Pour drink in wine glass. Float red wine on top of  cocktail. Stir and enjoy.

Recipe courtesy of Lucid.

Winter Spice Sangria


• 1 Bottle of sherry (We used Sandeman Founders Reserve Porto)

• 4 oz. Cinnamon schnapps

• 3 Clementines, quartered

• 6 oz. Cranberries

• 18 oz. Sparkling clementine juice or soda

• 6 oz. Cranberry juice

• 4 Cinnamon sticks

• Ground allspice


Combine sherry, cinnamon schnapps, clementine pieces, cranberries, cranberry  juice and cinnamon sticks in a large pitcher. Cover tightly and place in  refrigerator for 24 hours. Right before serving, add sparkling clementine  juice/soda and sprinkle allspice on top.

Recipe courtesy of Sandeman Founders Reserve Porto.

Giant Signature Sangria


• 5 Bottles red wine (merlot or cabernet)

• 1 Bottle triple sec

• 7 Peaches

• 5 Oranges

• 1 pint Blackberries

• 2 pints Strawberries

• 2 Pineapples


Add all ingredients in a pitcher and gently stir. Refrigerate for 24 hours  before serving.

Recipe courtesy of Truxton’s American Bistro in California.

All recipes copied from Fox News Latino 

My sisters Tea

whole lemon and ginger tea with honey

(Photo credit: sweetbeetandgreenbean)

My sister made up a concoction yesterday with ginger,orange and lemon.  It’s really simple, she didn’t give me quantities but she’d made enough for approximately 4 cups , it was really good and the ginger flavor really came out in this tea.

This tea is a great way to detox . Ginger soothes the stomach, reduces inflammation, and increases circulation. Lemon is an antioxidant and an excellent source of vitamin C. Honey is a natural anti-bacterial and immunity booster. Perfect for the upcoming flu season or any time.

  • 4 cup hot water
  • ginger root, peeled and thinly sliced
  • 1/2 a lemon sliced
  • 1/2 orange sliced
  • 1-2 tablespoons honey (or agave if you prefer)

Boil water first.

Then add peeled ginger and lemon simmer for about 20 minutes.

Then drizzle in the honey.

This one is good warm as well and packed with antioxidants

Winter Orange Pomegranate Tea

  • 3 cups water
  • 1 navel orange, sliced into 1/4-inch slices
  • 3 inches stick cinnamon, broken
  • 6 whole cloves
  • 4 orange-flavored or black tea bags (decaffeinated, if you like)
  • 1 cup orange juice
  • 1 cup pomegranate juice
  • 2 -3 tablespoons sugar
  • 12 orange wedges or chunks
  • 6 lime wedges or chunks
  • 6 6-inch wooden skewers
  • Ice cubes
In a medium saucepan, combine water, orange slices, cinnamon and cloves. Bring just to boiling; remove from heat. Add tea bags. Let stand, covered, for 5 minutes. Remove tea bags; discard. Strain tea mixture through a fine mesh strainer; discard orange slices and spices.

In a glass pitcher, combine strained tea mixture, orange juice, pomegranate juice and sugar, stirring to dissolve sugar. Cover and chill for at least 4 hours or up to 24 hours.

To serve:Place 2 orange wedges and 1 lime wedge onto each skewer. Serve tea in glasses filled with ice cubes. Add fruit skewers to each glass.