Drinks

punch-bowl-cherry-cosmopolitans

Happy almost 4th of July! What a great holiday. I mean aside from the country’s independence, it’s a day full of drinks, boating, and brats (at least it usually is for us). Those three things might actually be my favorite things of all time. We didn’t get to go to Wisconsin this year (believe it or not flying/traveling/sleeping in pack n’ plays is not enjoyable with twin babies), so while we couldn’t do the boating, we still celebrated throughout the weekend with drinks and brats.

When I’m ordering a drink at a restaurant, I always want to like something exotic on the martini menu.  But time and time again, I am disappointed. The only drink I consistently like (besides wine), is a cosmopolitan. Those never let me down. So when trying to come up with a red white and blue drink, I decided to make a redder version of a cosmopolitan. Cherry juice instead of cranberry. Delicious! For the blue I made blue star shaped ice cubes from a mold, and I couldn’t think of a darn thing for white. So it’s really a red and blue drink. And the blue ice cubes are hard to see – next time I’ll make them lighter.

Recipe

  • 4 cups vodka (I used Tito’s)
  • 2 cups Triple Sec
  • 2 cups cherry juice
  • Juice from 1-2 large limes

No real instructions here. Simply mix everything together in a large punch bowl or pitcher, and serve over ice!

cucumber-tequila-gimlet-with-jalapeno
Since it’s Monday, I decided to post about Tequila.  Very few people probably drink tequila on a
Monday, and yet I can’t think of another day when people need it more than
a Monday.  Oh, the irony.
I made this drink a couple weeks ago, and I fell in love
with it. Like, LOVE LOVE. Refreshing, light, and flavorful – I would take this over a margarita
any old day.
Recipe
  • 1 bottle (750 mL) good Tequila Blanco (I used a Blue
    Agave Tequila)
  • 1 cucumber, finely sliced
  • 2 jalapenos, roasted/browned until soft
  • ¾ cup fresh lime juice
  • ½ cup light agave nectar
  • 1.5-2 cups ice
Pour the tequila into a large pitcher or bowl, and add the
cucumbers.  Cover and let sit for at
least 6 hours, but up to 24.  Roast the
jalapenos in the oven until slightly soft, or brown them over a gas flame. Chop
them up and discard the stems and seeds (I left just a few seeds in for
heat).  An hour before serving the drink,
add the jalapenos to the tequila and let steep.   After
an hour or so, strain the tequila and discard the cucumber and jalapenos.  Stir in the lime juice and agave.  Add the ice and let melt to dilute and
chill.  Serve over ice, and garnish with
cucumbers or limes.

Sangria

sangria
We leave for Spain tomorrow! I am excited about the Spanish ham, paella, manchego, and of course, SANGRIA. I thought I would leave you with a recipe to get myself in the Spanish spirit and hopefully brighten up your weekend.
Recipe
  • 1 bottle of your favorite red wine (I used a Pinot Noir)
  • 3/4 cup Bacardi
  • 1/4 cup vodka
  • 2 tablespoons sugar
  • 1 lime, sliced
  • 1 orange, sliced
  • 1 apple, sliced
  • 1/2 cup blueberries
  • 1/2 cup pineapple
Mix all ingredients in a pitcher of your choice, and chill for at least an hour to let the flavors marinate. Serve over ice with as little or as much fruit in there as you want. Drink responsibly.
Ha.

Punch Bowl Mojitos

punch-bowl-mojitos
To make sure you all have a good time this weekend….

Recipe 

  • 4 750 mL Bacardi Light Rum (or about 1.5 of the big bottles)
  • 4 bunches mint leaves, washed and stemmed
  • 3 cups sugar
  • 5 cups fresh lime juice (or more to taste)
  • 3 bottles of club soda (or more if you’re a wimp)
  • 3-4 limes, for garnish
Place the mint leaves in a large ziploc bag, and add the sugar. Seal the bag, then roll a wooden rolling pin (or something similar…my generation has devalued the importance of the rolling pin)….. over the mint and sugar mixture for about 30 seconds to bruise the leaves. Pour the mixture into a punch bowl (or large pitcher if you’re making a smaller batch). Next, add the lime juice. Lucky for me I discovered that Central Market sells fresh lime juice by the quart, right after I had a mini-meltdown when I juiced about 30 limes by hand and it yielded about 1 cup of juice. I’ve always wondered why people buy juicers. Now I know.
Finally, pour in the rum and club soda, mix thoroughly and top with plenty of freshly sliced limes. Serve over ice in the backyard with Jimmy Buffett blasting on your iPod.

Campfire Margaritas

campfire-margaritas
If you have never made campfire margaritas, do it now. I don’t care if you are reading this at 9AM on a Monday – make these immediately.
John and I made these last Friday for a mini personal happy hour before we headed to dinner. They are so refreshing, tasty, and healthier than your standard margarita made from a mix. Plus it was an excuse to drink out of those glasses with cactus stems.
Here’s what you need:
And if you don’t have an adorable little Italian – looking pitcher that your mom gave you as a wedding shower gift, any pitcher will do.
Recipe
  • 1 can limeade
  • 1 can tequila
  • 1 can diet 7up or Sprite
  • 1 Corona Light
  • Fresh lime (optional)
Pour the limeade into the pitcher, then fill up that can with tequila and then diet 7up, mixing both into the limeade. Pour in the Corona, and squeeze in some fresh lime juice if you have it.
You can serve these on the rocks (that’s what we did), or blend in a bunch of ice and serve them frozen.
These aren’t really a winter recipe I suppose…but there is never a bad time for a margarita. Drink up!