Copycat Bailey's Irish Cream

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Ingredients :

• 1 can condensed, sweetened milk 
• 1 cup cream, non-dairy creamer, or half-n-half
• 1 tablespoon vanilla
• 2 packets hot cocoa mix
• 1 cup Irish whiskey
• 1 tablespoon of instant coffee crystals

Instructions :

• Put everything in a blender and blend for 30 seconds to one minute, until well combined. That's it. You made Irish Cream. 

Source:  myrecipes

Espresso Martini

Servings: 2

Ingredients

• 6 ounces vodka, such as Russian Standard
• 4 ounces coffee liqueur
• 4 ounces brewed espresso, chilled
• 2 ounces creme de cacao, white
• 6 coffee beans

Instructions

Chill 2 martini glasses.

Combine the vodka, coffee liqueur, espresso and creme de cacao in a cocktail shaker with ice and shake until chilled and frothy. Strain into the chilled glasses and garnish with 3 coffee beans per drink.

Source:  FoodNetwork, The Kitchen - Geoffrey Zakarian

Skinny Margaritas

Serves: 1

Super fresh, skinny margaritas made with fresh lime juice, orange juice and agave nectar. The best margarita you’ll ever have!

INGREDIENTS

• Kosher salt or coarsely ground sea salt
• 2 ounces (1/4 cup) silver tequila
• 1½ ounces (3 tablespoons/about 1½ small limes) fresh lime juice
• 1 ounce (2 tablespoons/about ½ of a medium orange) fresh orange juice
• 1 teaspoon light agave nectar
• 1 lime wedge or round, for garnish

INSTRUCTIONS

Pour a layer of salt onto a small plate (preferably one just slightly larger than the top of your margarita glass). Slice off a small piece of lime and run the wet edge of the slice along half of the rim of your glass. Dip the top of the glass into the salt at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.

Fill a small cocktail shaker with ice. Pour in the tequila, freshly squeezed lime and orange juice and agave nectar. Put on the lid and shake for 30 seconds. Strain the liquid into your glass and garnish with a slice of lime.

NOTES

RECOMMENDED TEQUILA: 
Use 100% agave tequila labeled white, silver or blanco. I recommend Milagro, Hornitos or Espolón.

SALTED RIM CONSIDERATIONS: 
Consider lining the rim of just half your glass with salt so you can control how much salt you taste with each sip (that’s a great tip I picked up from a recent issue of Bon Appetit). If you’d prefer a light sprinkling of salt all around the rim, just pour a very thin layer of salt onto your plate and run the lime slice around the entire rim of the margarita glass.

JUICING TIPS: 
I've found that the easiest way to juice limes is with this hand-held juicer (the yellow one). Citrus at room temperature is easier to juice than cold citrus, so take your limes and oranges out of the fridge an hour in advance. Here's another tip, from Brenda, a reader: Before you slice the citrus, roll it back and forth on cutting board, pressing slightly. Then cut it in half lengthwise, not across! You will get up to ⅓ more juice that way.

WANT TO MAKE A PITCHER OF MARGARITA?
For 10 drinks (about 45 ounces, or 5½ cups), combine 2½ cups silver tequila, generous 1¾ cup fresh lime juice (around 15 limes), 1¼ cup fresh orange juice (about 5 medium oranges) and 3 tablespoons plus 1 teaspoon light agave nectar. Mix well, and add ice. Don't forget to garnish your rims with lime rounds and coarse salt.

NUTRITION INFORMATION
Serving size: 1 Calories: 184 Carbohydrates: 12 grams Sugar: 9 grams

Source:  Cookie and Kate

Watermelon Cucumber Cooler Cocktail

 

Refreshing, lightly sweetened and spiked watermelon and cucumber juice!

Yields 2 cocktails

Ingredients:

• 2½ cups watermelon, seeds removed, cut into chunks
• ½ large English cucumber, peeled and cut into chunks
• 2 limes, juiced
• 1 tablespoon honey or agave nectar
• 3 ounces vodka
• Optional garnishes: cucumber slice, lime slice and/or small watermelon wedge

Instructions:

Place a fine mesh sieve over a large bowl or pitcher.

In a blender, puree the watermelon and cucumber chunks.

Pour mixture through the sieve into the bowl. Use the back of a big spoon or rubber spatula to squeeze all the juice into the bowl.

In a small bowl, stir together lime juice and honey.

Pour the lime juice and honey mixture into the watermelon and cucumber juice, along with vodka. Adjust sweetness with more honey if desired.

To serve, fill two glasses with ice and top each with cocktail. Garnish with cucumber and lime slices.

Author: Cookie and Kate

Spicy Watermelon Margaritas

Serves: 1 cocktail

These watermelon margaritas are refreshing, with a kick! They're easy to make and naturally sweetened. Skip the chili powder and jalapeño for a classic watermelon margarita! 

Ingredients:

Watermelon juice

• 1 small seedless watermelon, or half of a larger watermelon

Chili-salt rims

• 1 part kosher salt
• 1 part ancho chili powder or regular chili powder
• Lime wedges

Ingredients per margarita

• 2 ounces fresh watermelon juice
• 1½ ounces tequila, preferably 100% agave silver or blanco tequila
• ¾ ounce fresh lime juice
• ½ ounce fresh orange juice
• ½ teaspoon agave nectar or simple syrup, more to taste
• 1 thinly sliced jalapeño round (1/4th inch wide, a little goes a long way!)
• Optional garnish: 1 tiny watermelon wedge

Instructions:

To make the watermelon juice, scoop the watermelon flesh into your blender and blend until it has turned into a smooth juice. Depending on your watermelon, you may or may not need to strain out the pulp (if it's too pulpy for your liking, pour it through a fine mesh strainer, pressing the liquid through with a big spoon).

To prepare your margarita glasses: 
On a small, rimmed plate, mix together equal parts salt and chili powder. I like to use my fingers to rub the chili powder into the salt (be sure to wash your hands afterward). Run a wedge of lime around the top of each glass. Dip the top of the glass into the salt blend at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.

To make margaritas (feel free to make multiple margaritas at once): 
Fill a cocktail shaker with ice. Pour in the watermelon juice, tequila, lime juice, orange juice, agave nectar and top with a jalapeño slice.

Secure the lid to the shaker and shake for 30 seconds. Taste and add additional sweetener if necessary. Strain the liquid into your prepared glass(es). Cheers!

Source:  Cookie and Kate

Watermelon Mimosas

Serves: 6 cocktails

These watermelon mimosas are a refreshing summer brunch cocktail. They're great any time of day, really! Recipe yields enough watermelon juice to make one Champagne bottle's worth of mimosas (that's 6 to 8 mimosas, depending on how boozy you like them).

Ingredients:

• ⅓ medium watermelon, preferably chilled (seedless watermelon is the easiest to work with, but sugar baby watermelons are the most tasty)
• 1 bottle Champagne, chilled (I like brut Champagne, but if you like sweeter Champagne, that works, too)
• Optional, for extra sweetness: simple syrup or St. Germain, to taste

Instructions:

First, make watermelon juice: If your watermelon is not seedless, remove all of the black seeds first. Then, scoop all of the pink watermelon flesh into your blender, leaving the sour green part around the perimeter behind.

Secure the lid on the blender and blend until it is completely smooth. Pour the watermelon juice through a fine-mesh strainer into a liquid measuring cup or bowl. Use a spoon to stir and press all of the juice through the strainer, then discard the solids.

To prepare the mimosas: Fill each Champagne flute about halfway up with Champagne (you may need to do this just a little bit at a time to avoid overflow). Then, carefully fill each glass with watermelon juice, leaving about an inch of room at the top.

Taste, and if you'd like it to be a little sweeter, add a tiny splash of simple syrup or St. Germain—this will really depend on the sweetness of the watermelon and your taste buds. Serve immediately!

Source:  cookieandkate.com

Nectarine-Almond Milk Popsicles (Adult)

Refreshing and delicious, these nectarine-buttermilk pops are all you need during hot summer months.

Ingredients:

• 2 pounds nectarines, thinly sliced
• 1 cup sugar*
• 2 1/2 tablespoons fresh lemon juice
• 3 tablespoons ginger liqueur, such as Domaine de Canton brand
• 3/4 cup cold Almond Milk**
• 1/2 teaspoon finely grated lemon zest

*To make sugar-free, use a sugar substitute like Xylitol instead - equal measurements as sugar.

** Original recipe called for buttermilk.  I substituted almond milk for extra protein and just because I love it.  But if you prefer buttermilk, follow the exact same instructions and measurements.

Instructions: 

In a medium saucepan, toss the sliced nectarines with 3/4 cup of the sugar and 2 tablespoons of the lemon juice and let stand until juicy, about 20 minutes. Bring the nectarines to a boil and simmer over low heat, mashing lightly, just until softened, about 8 minutes. Let cool.

Transfer the nectarines to a food processor and pulse to a coarse puree. Strain the puree, pressing hard on the skins to extract as much juice as possible. Add 2 tablespoons of the ginger liqueur and 1/2 cup of water to the puree; you should have about 3 cups of loose puree. Fill eight 6-ounce popsicle molds with half of the nectarine puree and freeze until firm but not solid, about 1 hour.

Meanwhile, in a bowl, combine the almond milk with the remaining 1/4 cup of sugar, 1/2 tablespoon of lemon juice, 1 tablespoon of ginger liqueur and the lemon zest. Whisk until the sugar is dissolved, then refrigerate.

Pour the almond milk mixture into the popsicle molds and freeze for about 1 hour, until firm but not solid. Pour the remaining nectarine puree into the molds and add the sticks, pushing them nearly through the popsicles. 

Freeze until firm, at least 4 hours and preferably overnight.


Dip the molds in hot water for a few seconds, then unmold the popsicles and serve right away.

Source:  Food & Wine

Riesling-Pear Popsicles (Adult)

These popsicles are perfect for a wedding shower in the summer or a graduation party.  Very refreshing and light!

Ingredients

• 2 tablespoons sugar
• 2 tablespoons water
• 2 Bartlett pears (7 ounces each)—peeled, cored and chopped
• 1 tablespoon fresh lemon juice
• 1/2 cup Riesling, preferably 10.5-percent alcohol

Instructions
In a small saucepan, combine the sugar and water and bring to a simmer, stirring to dissolve the sugar. Pour the syrup into a bowl and let cool. Add the pears and lemon juice to the syrup and toss well.

Transfer the pears and syrup to a food processor and add the Riesling. Process to a smooth puree. 

Pour the puree into six 1/3-cup popsicle molds and freeze until hard, at least 1 hour.


The pops can be frozen for up to 1 week.

Source:  Food & Wine

Cucumber-Lime Pops with Gin (Adult)

The popsicles are perfect if you are "that person" who freezes all kinds of cocktails on sticks for backyard parties.  This cucumber-mint version is especially good on a blazing-hot day. To prevent the pops from melting too quickly, we add gelatin to the mixture.

Ingredients

• 1/2 cup sugar*
• 1/4 cup plus 1 tablespoon water
• 1/4 cup coarsely chopped mint leaves
• 2 teaspoons finely grated lime zest
• 1/4 cup fresh lime juice
• 1/4 cup gin
• One 12-ounce cucumber—peeled, seeded and pureed (1 1/4 cups)
• 1/2 teaspoon unflavored powdered gelatin

* To make these sugar free, use a sugar substitute such as xylitol. Use equal amounts as sugar.

Instructions

In a small saucepan, combine the sugar with the 1/4 cup of water and the mint and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. 

Strain the mint syrup into a large bowl and let cool to room temperature. Whisk in the lime zest, lime juice, gin and cucumber puree.

In a microwave-safe bowl, sprinkle the gelatin over the remaining 1 tablespoon of water and let stand until softened, 5 minutes. Microwave the mixture at high power for 8 seconds, until the gelatin dissolves. Whisk the gelatin into the cucumber mixture.


Arrange ten 2-ounce paper cups on a baking sheet. Pour the popsicle mixture into the cups and freeze for 1 hour, until partially frozen.

Insert a stick in the center of each cup and freeze for 30 minutes longer, until fully frozen. Tear off the paper and serve.

Source:  Food & Wine

Mojito-Watermelon Popsicles (Adult)

Boozy pops are desserts that double as cocktails. This one layers 
a minty mojito 
with vodka-spiked watermelon juice.

Ingredients:

MOJITO LAYER

• 5 ounces Simple Syrup (see Note)
• 4 ounces water
• 2 1/4 ounces light rum
• 2 ounces fresh lime juice
• 3 tablespoons packed mint leaves
• 1/4 ounce lime cordial
• 1/4 teaspoon xanthan gum (see Note)

WATERMELON LAYER

• 10 ounces watermelon juice
• 2 ounces light agave nectar
• 1 1/2 ounces citron vodka
• 2 ounces fresh lime juice
• 1/4 ounce lime cordial
• Pinch of kosher salt
• 1/4 teaspoon xanthan gum (see Note)

Instructions:

MAKE THE MOJITO LAYER
In a blender, puree all of the ingredients except the xanthan gum on high speed until smooth and bright green, about 30 seconds. Pour into a bowl. Slowly sprinkle the xanthan gum over while quickly whisking, until slightly thickened and foamy. Let rest for 15 minutes, then skim any foam. Pour 1 1/2 tablespoons of the mojito layer into eight 3-ounce popsicle molds or paper cups. Freeze until almost firm, 1 hour. Poke a popsicle stick into the center of each.

MAKE THE WATERMELON LAYER 
In another bowl, combine all of the ingredients except the xanthan gum. Slowly sprinkle the xanthan gum over while quickly whisking, until slightly thickened. Let rest, then skim.

ASSEMBLE THE POPSICLES: 
Carefully add 1 1/2 tablespoons of the watermelon layer to the mojito layer in the molds. Freeze until almost firm, 1 hour. Pour the remaining mojito mixture on top and freeze until almost firm, 1 hour. Top with the remaining watermelon layer and freeze until firm, 2 hours. Unmold and serve.

Notes:

Xanthan Gum: The thickening agent xanthan gum is available at many supermarkets and on amazon.com. 

Simple Syrup: In a saucepan, simmer 4 ounces of water with 1/2 cup of sugar over moderate heat, stirring, until the sugar dissolves, about 3 minutes; let cool. Refrigerate for up to 1 month. Makes about 6 ounces.

Source: Food & Wine

Zesty Lemon Lime Mojitos

 

Serves: 4

Ingredients

Ginger-infused simple syrup

• 1 two-inch piece ginger, peeled and sliced
• scant 1 cup granulated sugar (I used raw cane)
• 1 cup water

Mojitos:

• 30 mint leaves
• 2 tablespoons granulated sugar
• 8 to 9 limes
• 2 lemons
• 1 1/2 cups ginger-infused simple syrup, chilled
• 1 1/2 cups white or silver rum, chilled
• 1 to 1 1/2 cups club soda, plus extra for serving, chilled
• ice
• 4 pretty sprigs of mint for garnish (optional)

Special equipment: 90 ounce punch or salad bowl

Instructions

Ginger-Infused Simple Syrup:
Add the three ingredients to a small sauce pan and bring to a gentle simmer over medium-high heat. Stir until the sugar is dissolved. Reduce heat to medium-low and let the ginger infuse the syrup for 15 minutes. Remove from heat and cool to room temperature. Strain out the ginger slices and pour into a container for refrigeration. (Can be made several days in advance and kept in the fridge.)
for the muddled lemon-lime juice

Slice two limes into 1/8" slices and cut them into half moons. Slice one lemon into 1/8" slices and cut them into quarters. Place the citrus in a sturdy mixing bowl, along with the 30 mint leaves. Sprinkle 2 tablespoons of sugar over the citrus and mint, and muddle thoroughly. The sugar should be dissolved and the mint leaves well-bruised.

Juice the Citrus:
Slice the remaining lemon and limes in half. Use a hand-held citrus squeezer or juicer (or, better, an electric juicer, if you have one) to produce one cup of lemon-lime juice. (You might not use all of the limes - reserve them for other usage, or slice them to garnish the bowl.)

To Assemble:
Scrape the muddled mint and citrus slices into the punch bowl. Add the citrus juice, the simple syrup, rum, and club soda. (Use 1 cup of club soda for a stronger drink, or 1 1/2 cups to lighten, depending on your preferences.) Stir to mix. Add lots of ice, and use a fork to bring the mint, lime, and lemon pieces to the surface. Garnish with extra lime and lemon slices, if you wish.

To Serve:
Use a small ladle to fill each glass with the mojito mix, making sure to include mint leaves and citrus slices. Garnish each glass with a sprig of mint, if desired. Serve with extra, well-chilled club soda on the side, which your guests can add as they wish.

Source:  SoupAddict

Strawberry Limoncello Sangria

Serves: 4

Ingredients

• 1 bottle chilled pink sparkling wine, like moscato
• 1 pint strawberries, hulled and sliced
• 1/2 cup limoncello (from the freezer, if possible - it doesn't freeze solid)
• 24 ounces chilled ginger ale
• 1 lemon sliced thinly

Instructions
Add the wine, strawberries, and limoncello to a pitcher. (If you have time, refrigerate this mixture for an hour.) Stir in the ginger ale. Add lemon slices to the pitcher. To serve, pour into glasses, and scoop some strawberries and a lemon slice on top for garnish.

Source: SoupAddict

Pina Perfecto Cocktail

Ingredients

• 1 1/2 ounces blanco tequila
• 1 ounce fresh pineapple juice, plus 1 fresh pineapple chunk, for garnish
• 1/2 ounce fresh lime juice
• 1/4 ounce agave nectar
• 2 fresh rosemary sprigs
• 1 ounce prosecco

Instructions

Put the tequila, pineapple juice, lime juice, agave and rosemary leaves from 1 sprig (no stem) in a mixing glass and lightly muddle the leaves. Add large ice and shake vigorously with a cocktail shaker. Add the prosecco, tumble-roll back and forth 1 time and double-strain over fresh ice into a highball glass. Spear the pineapple chunk with the remaining rosemary sprig for a garnish.

Source:  The Kitchen FoodNetwork, Geoffrey Zakarian

Cello - Limoncello, Orange or Grapefruit

Ingredients

• 12 large, thick-skinned lemons or 8 Valencia oranges or 5 Ruby Red grapefruit, depending on which citrus type you want to use
• 1 liter inexpensive vodka, such as Smirnoff or Tito's
• 1 cup sugar

Instructions

Remove the peels from the citrus carefully with a vegetable peeler in large strips, making sure not to include any of the pith. Place the peels in a large container and add the vodka (reserve the vodka bottle for later). Infuse until the alcohol strips the oils and color out of the peels, 12 to 24 hours.

                          

Meanwhile, make the simple syrup. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely.

Fill the vodka bottle with about 27 ounces of the infused vodka and 7 ounces of the simple syrup and place in the freezer. Serve ice cold in chilled small copita or shot glasses.

Source:  Geoffrey Zakarian from FoodNetwork

Lavender Lemon Drop

Ingredients

Demerara Sugar Syrup:

• 1 cup demerara sugar
• 1 cup water

Lavender Lemon Drop:

• 1 ounce gin, such as Plymouth
• 1 ounce limoncello, store-bought or homemade, recipe follows
• 1/2 ounce lemon juice
• 1 ounce Moscato d'Asti
• 1 sprig fresh lavender
• Lemon wedge, for garnish

GZ's Cello:

• 12 large, thick-skinned lemons, preferably Sorrento lemons, washed
• 1 liter inexpensive vodka, such as Smirnoff or Tito's
• 1 cup sugar

Directions
Lavender Lemon Drop:
For the demerara sugar syrup: Combine the demerara sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely.

For the lavender lemon drop: 
Add the gin, limoncello, lemon juice and 1/2 ounce of the demerara sugar syrup to a cocktail shaker, add large ice and shake vigorously. Add the Moscato d'Asti, tumble-roll once to mix throughout and double-strain into a martini glass with a small sprig of lavender. Garnish with a lemon wedge and serve (do not muddle the lavender).

Keep the remaining demerara sugar syrup covered in the refrigerator up to 1 month.

GZ's Cello:
Remove the peels from the lemons carefully, making sure not to include any of the pith. Place the peels in a large container and add the vodka (reserve the vodka bottle for later). Infuse until the alcohol strips the oils and color out of the peels, 12 to 24 hours.

Meanwhile, make the simple syrup. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely.

Fill the vodka bottle with about 27 ounces of the infused vodka and 7 ounces of the simple syrup and place in the freezer. Serve ice cold in chilled small copita or shot glasses.

Source:  Geoffrey Zakarian