Thirsty Tuesday!? Hippie Juice

Take an empty mason jar or juice jug and add  pink lemonade mix, melon rum, malibu & triple sec.  Add water up the top of the jug or jar and
shake, shake, shake what your Momma gave ya! Once the drink mix has dissolved add in diced strawberries and blueberries.
Chill for an hour, then enjoy!!

hippie juice

Happy Tuesday!

8 days and a Gallon Margarita

Wow!! It’s been 8 days since I last posted!!!

We were looking after “the boss man’s” puppy, Bentley a.k.a Marley!

Bentley baby was picked up on Saturday night and life is slowly getting back to normal 😀

He really wasn’t all that bad, we found the mornings the worst, 3 dogs excited to go outside and 2 indoor cats waiting to make a break for it!

We’d have him back in a heartbeat!

Last night “the boss man” invited us over for a drink, one of his signature Margaritas.

He mixed up a huge batch in a blender enough for the 4 of us but he won’t share his secret mix. 😀

The one drink that I did have, was pretty potent! I was a little tippy on the way up the hill to the driveway. 😀

I think I’ll be one up on him with this recipe though!

gallonmarg

Gallon Margartita

6 cups tequila (you’ll need to buy two fifths for this)
2½ cups triple sec (just buy one fifth, please)
2½ cups fresh lime juice
2½ cups fresh lemon juice
2 cups simple syrup

Mix ingredients together in gallon container. Don’t forget to refrigerate! When ready to serve, pour mixture into a 16-ounce glass filled with ice. Salted rim is optional.

Makes 21 margaritas.

www.jeffreymorgenthaler

Sluggers’ Strawberry Slushie

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Sluggers’ Strawberry Slushie

This grown-up take on a ballpark staple can also be made without an ice cream maker to do so put
1 cup of the wine, covered, in the refrigerator; chill. Purée the remaining wine with all remaining ingredients in a food processor. Pour the mixture into ice cube trays and freeze until solid. When you’re ready to serve, just purée the ice cubes with the remaining wine in a blender.

Ingredients

  • 2 cups hulled strawberries
  • 1 750 milliliter bottle dry Riesling
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons sugar

Preparation:

Purée strawberries, Riesling, lemon juice, and sugar in a food processor until liquefied. Process in an ice cream maker according to manufacturer’s instructions. Divide among cups. Serve immediately with straws, or transfer to a container and freeze.

www.epicurious.com

Cucumber -Tea-Ni

 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.

cucumber-tea-ni

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.

 Ingredients:

  • 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

Preparation:

  1. In a mixing glass, muddle one slice of cucumber.
  2. Add the other ingredients.
  3. Add 6 ice cubes, shake, then strain into a 7 oz coupe glass.
  4. 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
  1. Combine Sencha leaves in pot with hot water that is around 180 degrees.
  2. Let over brew to bring bitterness out (around 7 minutes).
  3. Strain with a fine strainer and discard used Sencha tea leaves.
  4. Add sugar and stir until dissolved. Refrigerate in glass jar.

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