PINK GIN & TONIC
INGREDIENTS:
- 5 oz Aromatic Tonic Water
- 4 oz of your favorite Gin
- 2 tbsp organic strawberry puree or freshly cut strawberries (not frozen)
DIRECTIONS:
- Pour aromatic tonic water into a tall glass
- Add the strawberry puree or strawberry pieces
- Gently mix using a tall spoon. Don't mix it too fast or too long, we don't want to flatten the tonic water, a few spins will be just fine.
- In a cocktail mixer/shaker, combine the Gin with a generous amount of ice. Shake for about a minute or until the gin feels considerably cold. We want to take the gin to a more refreshing state for when it meets the tonic water.
- Drain the gin into the tall glass. Pour gently and slowly, and you'll get the two-color effect in your glass, like the pictures show.
- Using a tall spoon, give it a few spins, garnish with some fresh strawberries, and enjoy!
PIÑA CULATA
INGREDIENTS:
- 3 oz of your favorite piña colada juice blend, I recommend Naked's. If you can't find a pre-made virgin piña colada juice, you can blend your own combination of fruits, based on what you have around the house. Oranges, bananas, passion fruits, pineapples, and even guava, can result in a tasty blend. That's why I'm calling it Piña Culata, it goes beyond the two basic fruits of the original cocktail, so be creative and stay topical!
- 4 oz of your favorite white rum
- 3 oz or 2 scoops of lemon or coconut ice cream. Sorbet works great too!
DIRECTIONS:
- In a blender, make your fruit blend or add the piña colada juice
- Add light ice
- Add white rum, and blend for about 20 seconds. Very quick blend.
- Add ice cream or sorbet, and blend for another 20 seconds. We don't want the ice cream to fully disintegrate into the mix
- Serve and garnish with either 1 extra scoop of ice cream or with fresh fruits. Salud!
MARGAJITO
INGREDIENTS:
- 5 oz lemonade
- 3 oz favorite tequila or mezcal
- Crushed mint leaves to taste
- Optional: 1.5 oz simple syrup or agave syrup, salt to taste
DIRECTIONS:
- Gently, rub or submerge the rim of a tall glass or mason jar with/into tequila
- With salt generously dispersed on a small plate, now submerge the rim of the glass into the salt. This step is optional, if choosing to do it, I recommend using Himalayan Pink Salt.
- Drop a hand full of mint leaves and crush using a muddler
- In a cocktail shaker, add a generous amount of ice.
- This cocktail can also be prepared blended, instead of adding ingredients into a cocktail shaker, add them to a blender. Blend on "Frappe" setting if available.
- Combine lemonade, tequila/mezcal, and the optional syrup
- Shake for about a minute or until drink is considerably cold
- Pour into tall glass. Don't drain, transfer everything in the shaker.
- Mix using a tall spoon until mint leaves are separated and dispersed
- Optional to garnish with extra mint leaves or lemon wedges - Now, cheers!
RASP BUBBLYBERRY
INGREDIENTS:
- About 10-15 Raspberries
- 4 oz of your favorite champagne
- 1 oz of your favorite vodka
DIRECTIONS:
- Crush a generous amount of raspberries, until made puree
- In a champagne glass, combine freshly squeezed raspberries and champagne
- Add vodka and gently mix using a tall spoon
- For best results, vodka and champagne should both be chilled
- Enjoy and drink responsibly 🙂