Blackberry Mojito

Blackberry Mojito


3 oz white rum
10 fresh mint leaves
2 oz blackberry simple syrup
juice of 1/2 lime
4 oz ginger ale


  • Muddle, or crush, the mint leaves in the bottom of a cocktail shaker.  Add ice, the rum, blackberry simple syrup, and lime juice.  Shake and pour over fresh ice.  Top with ginger ale.  Use a sprig of mint and lime for garnish.  Drop in a couple of fresh blackberries if you like. This is a sweet drink and can be double or tripled to make more. It is a great punch and you can take the blackberry simple syrup to make ice cubes.

Blackberry Simple Syrup:
Take 6 oz of blackberries. 4 cups of water and 4 cups of sugar. Bring to a light boil stirring to mix until sugar is dissolved. Add the berries to the syrup and continue to boil for 5 minutes. Crush berries and remove from heat. Let stand for at least 20 minutes. Strain berries and seeds making sure to squeeze out all the juice.

Raspberry Mojito

Raspberry Mojito
Prep time: 5 mins
Total time: 5 mins
Serves: 2 coctails
  • 4 tablespoons fresh lime juice
  • 3 – 4 tablespoons sugar (I use a little more)
  • 3 oz vodka, or more to taste
  • 10 fresh raspberries
  • 4 thin lime slices
  • 12 mint leaves
  • Ice to taste
  • Soda water
  1. Place lime juice, sugar, vodka, raspberries and lime slices into a pestle and crush until the sugar is dissolved, about 1 minute. Add the mint leaves and muddle; just enough so they release their flavor. Let all the flavors blend for 1 -2 minutes.
  2. Divide the raspberry mixture into two glasses, add ice and top each with about 1/4 cup chilled soda water.
  3. Garnish with more mint leaves and raspberries, if desired. Serve immediately.
If you don’t have a muddle, use a wooden spoon and a sturdy mixing glass. How to Muddle

Blackberry Basil Vodka Lemonade

Blackberry Basil Vodka Lemonade
PREP TIME: 20 mins
TOTAL TIME: 20 mins
Serves: 2-4
  • 4 c. lemonade
  • 1 c. vodka
  • 1 c. water
  • ½ c. blackberry basil simple syrup (recipe below)
  • fresh blackberries, basil, and lemon slices (for garnish)
For Blackberry Basil simple syrup:
  • ½ c. water
  • ¼ c. sugar
  • ½ c. fresh basil leaves, torn
  • ½ c. fresh blackberries
  1. Prepare simple syrup by bringing water and sugar to a boil; remove from heat and stir in fresh basil leaves and blackberries.
  2. Use a potato masher or fork to mash blackberries and basil.
  3. Let stand until mixture is cooled, then use a fine mesh strainer to strain.
  4. In a medium pitcher, combine lemonade, vodka, water, and strained simple syrup.
  5. Garnish with blackberries, lemon slices, and fresh basil.
Notes: If you are in need of a summer drink in November you can use frozen blackberries or use blackberry juice (if you can find it). Torn basil leaves give more flavor than cut because just like paper it tears layers apart of more flavor.

Green Tea Cosmo Green Tea Cosmo

Green Tea Cosmo
2 ounces Lipton® Pure Leaf™ Green Tea with Honey
1 ounce vodka
1/2 ounce orange liqueur
1/2 ounce fresh lime juice
1/2 ounce cranberry juice cocktail
In shaker filled with ice, add all ingredients. Shake well, then strain into chilled Martini glass. Garnish, if desired, with lime peel.

Champagne Punch for Two

Champagne Punch


  • 3 tablespoons grenadine
  • 3 tablespoons Cointreau
  • 2 tablespoons brandy
  • 1 3/4 cups champagne
  • Raspberries, apples, or other seasonal fruit


  1. Fill a small ice bucket halfway with ice. Pour grenadine, Cointreau, brandy, and champagne over ice. Stir gently, and ladle punch into 2 wide-mouthed stemmed glasses. Garnish punch with raspberries, apples, or any other fruit in season.

Zen Sangria

COOK: 0:05


  • 1 bottle dry white wine
  • 2½ c. pomegranate juice
  • 2½ c. pear nectar
  • 2½ c. apricot nectar
  • 1 c. green-tea vodka
  • ice
  • 1 Anjou or Bartlett pear


  1. In a pitcher, combine the wine with the pomegranate juice, pear and apricot nectars, and vodka; refrigerate until chilled, 20 minutes. Pour into glasses over ice, garnish with the pear slices, and serve.

Simple Sangria

PREP: 0:10


  • 1 bottle red wine
  • 1½ c. fresh orange juice
  • ⅓ c. brandy
  • ⅓ c. sugar
  • 2 ( nectarines) pitted and cut into wedges
  • 1 orange, cut in half then sliced
  • 1 lemon, sliced
  • 1 cucumber sliced
  • 3 cups seltzer or club soda, chilled
  • Ice cubes


  1. In 3- to 4-quart pitcher, combine wine, orange juice, brandy, and sugar; stir until sugar dissolves.
  2. Stir in fruit and cucumber. Cover and refrigerate until well chilled, at least 3 hours or overnight.
  3. To serve, stir seltzer into pitcher. Fill glasses with ice and pour sangria.