RASPBERRY VODKA MOJITO

Prep time: 5 mins

Total time: 5 mins

Serves: 2 coctails

INGREDIENTS:

• 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

DIRECTIONS:

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.

 

NOTES

If you don’t have a muddle, use a wooden spoon and a sturdy mixing glass

Flirtini

2 pieces fresh pineapples
1/2 oz Cointreau® orange liqueur
1/2 oz vodka
1 oz pineapple juice
3 oz Champagne

Muddle the pineapple pieces and cointreau in the bottom of a mixing glass. Add vodka and pineapple juice and stir. Strain into a chilled cocktail glass and top with champagne. Garnish with a cherry and serve.

Vodka Espresso

Glass type: Cocktail glass
Skill level: Average

Ingredients

* 2 Parts Absolut Vodka
* 1 Part Kahlúa
* 1 Part Espresso Coffee (Cold)
* ¼ Part Simple Syrup
* 3 Whole Coffee Bean

How to mix

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled cocktail glass. Garnish with coffee bean.

Blushin’ Russian

Glass type: Cocktail glass
Skill level: Easy

Ingredients

* 1 Part Absolut Vodka
* 1 Part Cream
* 1 Part Kahlúa
* 1 Part Milk
* 1 Part Amaretto

How to mix

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled cocktail glass.

Blackberry Basil Vodka Lemonade

PREP TIME: 20 mins

TOTAL TIME: 20 mins

Serves: 2-4

INGREDIENTS

• 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

INSTRUCTIONS

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.

Champagne Punch for Two

INGREDIENTS

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

DIRECTIONS

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

TOTAL TIME: 0:30

COOK: 0:05

LEVEL: EASY

SERVES: 10

INGREDIENTS

• 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

DIRECTIONS

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

TOTAL TIME: 0:10

PREP: 0:10

LEVEL: EASY

SERVES: 12

INGREDIENTS

• 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

DIRECTIONS

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.

Mango-Peach Sangria

TOTAL TIME: 0:30

LEVEL: EASY

SERVES: 4

INGREDIENTS

• ⅓ c. sugar
• ⅓ c. water
• 1 c. Grand Marnier
• 1 bottle Viognier
• 1 mango
• 2 peaches
• ¼ c. mint

DIRECTIONS

1. In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches, and mint and serve over ice.

Sparkling Pomegranate Punch

TOTAL TIME: 0:15

LEVEL: MODERATE

YIELD: 10 TO 12 SERVINGS

INGREDIENTS

• 3 tbsp. sugar
• 1 c. pomegranate juice
• 2 bottle Sparkling wine
• ¾ c. late-harvest white wine
• 2 oranges
• 1 c. diced fresh pineapple
• ¼ c. pomegranate seeds
• ice cubes

DIRECTIONS

1. In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously. Add the sparkling wine and late-harvest white wine, then add the orange slices, diced pineapple, and pomegranate seeds. Serve the sparkling pomegranate punch over ice cubes.