Today I’m sharing some delicious cocktail recipes that are all perfect for Winter! I love to take my favorite warm weather cocktails and “winterize” them, like I did with my Cranberry Paloma Cocktail Recipe. Some of these cocktail recipes follow suit while others are just straight up tasty Winter treats. Take a look:
It’s Summer and all this warm weather has me itching to sit out in the sun and relax with a tasty cocktail! Try one of these 7 Summer cocktail recipes or try them all. I know I’m making my way down the list and through the produce isle.
If you’re planning a brunch for Easter then it’s a must to have some lovely brunch cocktails set up for your guests. The traditional brunch cocktails are mimosas and bloody mary’s, maybe even a sangria. However in today’s world of Pinterest and foodie bloggers, I think we can take things up a notch! Even just having one signature cocktail along side some white wine and rosé shows your guests you put in a little added thought. Also remember that if you’d like a lighter cocktail, you can always add seltzer or tonic water to these recipes:
Happy National Margarita Day!! Why this little holiday happens in February, I have no idea but it’s a second favorite only to Cinco de Mayo. In honor of said holiday, I wanted to share my Lemon Drop Margarita recipe with you. It’s a simple and tasty cocktail to help get you through those cold winter blues. Just remember that with every sip, Summer is coming!
There’s something I really love about fresh fruit and cocktails. Instead of using a fruit flavored liquor, I will chose the real thing every time. Clearly I’m not alone, if you look through any cocktail recipe book there are tons of fruity drinks listed. I also feel by adding real fruit it makes it a touch healthier? Like the vitamin C balances out all the tequila! I’m not sure how my math adds up on this but real fruit has got to be better than sugar flavored lemon any day. At least that’s what I’ll keep telling myself…
This margarita recipe is very simple to make and to prove it, I’ll let you in on a little secret. I am a terrible bartender. I have a hard time getting through most drink recipes that have more than three ingredients. Which is sad because so often I want to make a delicious cocktail that I’ve had in a restaurant or bar. So believe me when I say that this is a very simple recipe! If I can make it, so can you. One of my best friends happens to be an amazing bartender. No, she doesn’t bartend for a living or even to make extra money. She’s just a born natural. She barely needs to look at a recipe (she’s had no formal training!) to whip together something tasty. I truly don’t know how she does it. Anyways, on to the recipe –>
- 2 ounces tequila
- 1/2 ounce Triple Sec
- 1 ounce simple syrup
- 2 ounce freshly squeezed lemon juice (about 2 – 3 lemons)
- Pinch of sea salt
- Lemon slice for garnish
- Squeeze lemons and strain out seeds
- Add the top four ingredients into a cocktail shaker and shake for roughly 10 – 20 seconds.
- Place ice in glass and pour ingredients from cocktail shaker into glass. (If you’d prefer you can shake with ice and strain instead)
- Add pinch of sea salt and lemon slice (optional)
That’s it! Now lay back, relax, and enjoy your Lemon Drop Margarita!
A side note: Adding the salt to the rim instead of in the drink is another, more traditional option. To do this, while the glass is empty, wipe a lemon wedge along the edge of the glass. Place salt onto a plate and dip the top of the glass into the salt. If you’d like to go a step further, you can then place the glass in the freezer so it’s nice and cool before you mix your margarita.
Last week I made lemonade for the first time this year and boy was it good! I sucked that puppy down faster than Kristen Wiig in Bridesmaids. So when I spotted this mint ginger lemonade recipe on A Beautiful Plate, I knew immediately what I’d be passing out at my Easter luncheon. There’s something about the beginning of Spring that calls for all things delightful and refreshing, this recipe offers both!
Mint Ginger Simple Syrup:
3/4 cup sugar
3/4 cup water
1/2 cup packed mint leaves, torn
1-inch piece of fresh ginger, diced
3 cups cold water
3/4 cup freshly squeezed lemon juice (roughly 6-7 large lemons)
batch of mint ginger simple syrup (see recipe above)
1 lemon, sliced thinly
Prepare Simple Syrup:
Combine all of the simple syrup ingredients in a small saucepan.
Bring to a low simmer, and stir until the sugar has dissolved completely.
Boil and simmer the syrup for an additional 1-2 minutes. Remove and place in a heatproof bowl. Allow to come temperature, or alternative cover and allow to infuse in the fridge for at least 30 to 45 minutes or overnight (for a more intensely flavored lemonade).
Once chilled, strain simple syrup through a fine-mesh sieve. Discard the mint leaves and ginger pieces.
In a large pitcher, combine the water, lemon juice, and a full batch of mint ginger simple syrup. Stir well.
Add fresh mint and sliced lemon slices to the pitcher as desired. Chill.
Serve lemonade chilled or alternatively, over homemade mint ice cubes (simply add fresh mint leaves to your ice cube tray–optional).
Take your regular margarita and throw it out the window. There’s nothing like this grilled pineapple margarita recipe that I found on The Brewer and The Baker blog. This past Summer I became a fruit-grilling fiend but never thought to put it in a cocktail before. So delish!
- 4.5 oz silver tequila
- 12 oz margarita mix
- 3 oz orange liqueur
- 2 Tbsp juices from grilled pineapple*
- 1 1-inch thick slice of grilled fresh pineapple, plus more for garnish*
- Crushed ice
- Salt for rim (optional)
- To grill a pineapple, remove the husk, slice into ~1-inch thick rings, and place on a preheated grill.
- Cook ~4-5 minutes each side until nicely caramelized.
- Transfer the pineapple (and all accumulated juices) to a bowl and place in the fridge until cold.
- Add the tequila, margarita mix, liqueur, the pineapple juice from the bowl, and a slice of grilled pineapple to a blender.
- Blend on high for ~1 minutes until smooth.
- (You can strain here if light pulp bothers you – I did not.)
- Pour over crushed ice and garnish with small chunks of grilled pineapple, if desired.