Happy Cinco de Mayo! I’m excited for this holiday weekend and also excited to share my new cocktail recipe with you for my Avocado Vodka Tonic. (p.s. this works great with tequila too!) This is a fun drink recipe that’s refreshing for Spring but would be great for Summer bbq’s as well. Check it out:
- 1 ripe avocado
- 4 shots of vodka
- 1/2 cup water
- 1 tbsp lime juice
- 1 tbsp cilantro
- tonic water
- 2 pinches of sea salt
- In blender, puree all ingredients except the tonic water.
- Split mixture evenly between two glasses.
- Fill glasses with tonic water and stir.
- Garnish with remaining cilantro.
Whether I’m hosting or attending an Easter soirée, I always like to have/bring some meat and diary-free options. Sometimes during the holidays we can get sidetracked by so many unhealthy options. Which is why today I’m sharing some of my top meatless recipes for Easter, as well as a cocktail or two. Take a look:
Pink Jelly Bean Cocktail via BHG
Happy National Margarita Day!! In celebration of this fun-filled holiday, I wanted to share my jalapeño pineapple margarita recipe with you. (Last year I shared my Lemon Drop Margarita) What I love most about this margarita recipe is that it’s a little spicy and a little sweet. So you get the best of both worlds, all in one glass. I discovered how well jalapeños and pineapple go together when one of my friends introduced me to jalapeño and pineapple hummus. From that day forward I was hooked on the combination and have been keeping my eye open for other recipes that I could use these two ingredients in. I hope you love this jalapeño pineapple margarita recipe as much as I do!
- 1 part lime juice
- 2 parts tequila
- 1/2 part cointreau
- 2 parts fresh pineapple (blended)
- jalapeños to taste (deseeded)
- additional jalapeños and grilled pineapple chunks for garnish
The pineapple gives this cocktail a natural frothiness that makes it extra delicious!
- In a food processor, blend your fresh pineapple and jalapeños together. I stopped when the pineapple got frothy but could still see bits of the jalapeño.
- Optional: I grilled pineapple chunks by placing a thin coating of coconut oil on each side and searing them quickly on the grill. I used these grilled pineapple pieces as garnish.
- Mix all the other ingredients in with the pineapple and jalapeños.
- Serve over ice and garnish with grilled pineapple chunks and jalapeño slices.
I salted the rim prior to mixing with pink himalayan salt
When I set out to create this Cranberry Paloma Cocktail Recipe, I truly wasn’t trying to make it look like Santa Claus! My intention was pure and simple, to take one of my favorite warm weather drinks and turn it into something I could serve at a festive holiday party. However, once I decided to sugar coat the rim this cocktail drink turned into Christmas all on its own! Grab the recipe below:
Serving size: one cocktail
- 2 ounces tequila
- 1 ounce cranberry juice
- 3 ounces sparkling water or club soda
- 1/2 teaspoon simple vanilla syrup*
- 2 lime wedges
- sugar to coat glass rim (optional)
*Simple Vanilla Syrup:
- 1/2 cup water
- 1/2 cup sugar
- 1/2 tbsp pure vanilla extract
“It’s beginning to look a lot like Christmas!”
Simple Vanilla Syrup:
- Bring water and sugar to a boil on medium heat.
- Simmer until water/sugar begin to thicken (8-10 mins.)
- Remove from heat and stir in vanilla, let cool before bottling.
Cranberry Paloma Cocktail:
- Cut two lime wedges. Trace one along the edge of the glass.
- Place some sugar on a plate and dip glass into sugar.
- Add tequila, cranberry juice, sparkling water, and simple vanilla syrup together and stir.
- Squeeze the second lime wedge into your drink and use as a garnish.
Cranberry Paloma Cocktail Recipe
I’ve been wanting to share this sangria recipe with you for awhile but couldn’t seem to find the time to get these pictures taken! This raspberry Summer sangria recipe is so delicious!! The raspberries act as little tasty pops of deliciousness in your mouth as you sip this sangria. Also I love that this cocktail is completely pink and the perfect sangria to mix up for a night with the girls. Not to mention that because this is a white wine sangria, just like my Grapefruit Sangria Recipe, you don’t have to worry about making it 24 hours in advance. Take a peek at the recipe below.
- 1 cup fresh raspberries
- 4 cups pink lemonade
- 4 ounces freshly squeezed lemon juice
- 1 bottle of a dry white wine – chilled
- Mix all ingredients together in a pitcher
- Chill for 2 – 3 hours and serve
*I chilled my wine before hand and you can also add ice to this as well
Serves 5 – 6
This recipe for my watermelon coconut spritzer is perfect for Summer! It’s fruity yet also light and refreshing. You can make it by the pitcher to serve at a party or just one glass. What’s best of all, is the fact that it only has 3 ingredients (plus a squeeze of lime). I’ve never been the best at whipping up cocktails that have more ingredients then the dinner I’m serving. I’ll have a delicious drink at a bar and try to recreate it at home but it never turns out even close. If you share the same struggle I do, than this Summer cocktail is for you!
- 1.5 part coconut rum (I used Malibu)
- 3 parts watermelon juice (I used We Grow Water brand)
- 2 parts sparkling water (I used Pellegrino)
- 1 lime per 2 servings – cut into 4 wedges
- Combine first two ingredients and stir. Top off with the sparkling water and add a big squeeze of lime. Use additional lime wedge to garnish.
- Sip and enjoy!
I recently rediscovered my grapefruit sangria recipe and knew I had to share! I was looking for a sangria recipe that would be perfect for Spring, something light and refreshing to serve some friends who were coming over. Since this sangria recipe uses white wine, you don’t have to let it sit for 24 hours before serving, only about 2 -3. This is great if you don’t know you’re having people over till the morning or afternoon of! I also think the white wine gives it a lighter taste compared to the boldness that red sangria recipes can have. Not to mention that I think the bits of grapefruit in this sangria remind me of pink petals floating on top of water. Which is perfect for Spring!
- 2 red grapefruits
- 1 cup lemonade
- 1 nip Chambord
- 2 tbsp sugar
- 750ml bottle of dry white wine
- 750ml bottle of sparkling water or club soda
- ice cubes (optional)
- Slice and deseed one grapefruit and set aside for garnish. Start by peeling/slicing/deseeding the other grapefruit then with your fingers pull apart the pulp and place into your sangria pitcher.
- Add the lemonade, Chambord, and white wine.
- While stirring add the sugar and keep stirring until all the sugar has dissolved.
- Chill sangria in the fridge for 2 – 3 hours. I chilled my white wine, lemonade and sparkling water before hand so I only needed to let it sit for 2 hours. If your ingredients are at room temperature, let them chill for the full 3 hours.
- Before serving, top off each glass with some sparkling water and squeeze a slice of grapefruit into the glass. Now you’re ready to serve!