Vanilla Fig Martini

Author: Marnie Rae Print Vanilla Fig Martini ingredients: 2 tablespoons fig jam ¼ cup fresh lemon juice 2 tablespoons honey  8 ounces cream soda 10 dashes vanilla bitters Optional garnish: fresh fig slices and lemon twist instructions: How to cook Vanilla Fig Martini To a cocktail shaker add the fig jam, lemon juice, and honey. Add lots of ice and shake vigorously. Strain into martini glasses. Top each martini glass with 4 ounces cream soda and 5 dashes vanilla bitters, each. Garnish with a fresh fig slice and lemon twist. Created using The Recipes Generator

Easter Tropical Carrot Bellini

Yield: 2-4 Author: Marnie Rae Print Easter Tropical Carrot Bellini ingredients: ¼ cup frozen mango chunks ¼ cup frozen peach slices 1-inch piece fresh turmeric, peeled 2 tablespoons raw honey 1 cup Orange-Carrot juice 1 cup sparkling water 2 sprigs cilantro instructions: How to cook Easter Tropical Carrot Bellini Add all ingredients to a high-speed blender, except the sparkling water. Blend until smooth. Evenly divide turmeric mixture between champagne flutes. Top each glass with 1/2 cup sparkling water, gently stir to combine, and garnish with a floppy spring of cilantro to look like a carrot top. Serves 2-4 depending on

Sparkling Emilia

Author: Marnie Rae Print Sparkling Emilia ingredients: 1/3 oz. Rhubarb Vanilla Simple Syrup 1.5 oz. Grapefruit Juice 3 oz. Plain LaCroix instructions: How to cook Sparkling Emilia Mix all three ingredients together. It would look best in a clear coupe glass or a clear champagne glass. Garnish with a small edible flowers. You could also use a vanilla bean or pomegranate arils for a different look. The colorful garnish really livens up the drink! Note: This drink HAS to be served cold. Make sure the LaCroix is good and cold when you start pouring. Created using The Recipes Generator

Pickled Beet Bloody Mary

Author: Marnie Rae Print Pickled Beet Bloody Mary ingredients: 3 pickled beets (I recommend Love Beets’ Mild Vinegar flavor) 1 cup Tomato juice 2 tablespoons pickle juice ¼ cup lemon juice 1 tsp fresh ground black pepper 1 small clove garlic, halved 1 tsp Worcestershire sauce 1 tsp Horseradish Flaky sea salt, to taste instructions: How to cook Pickled Beet Bloody Mary In a high-speed blender, blend beets, tomato juice, pickle juice, lemon juice, garlic clove, pepper, Worcestershire sauce, and horseradish until smooth. Fill a glass with ice and pour the Bloody Beet mixture over top. Garnish with flaky sea

Iced Thai Tea Limeade

Author: Marnie Rae Print Iced Thai Tea Limeade ingredients: ½ cup iced Thai tea (I recommend this brand) ½ cup coconut milk (full-fat) ¼ cup sweetened condensed milk ½ cup Lime juice instructions: How to cook Iced Thai Tea Limeade Make Thai tea according to package instructions. Add the Thai tea, coconut milk, sweetened condensed milk, and lime juice to a tall glass filled with ice. Better: To the shaker, add 2 each of star anise pods, whole cardamom and whole cloves. Make recipe as instructed above, straining out the pods before serving. Best: To sweeten the tea up a

Hibiscus Mint Spritz

Author: Marnie Rae Print Hibiscus Mint Spritz ingredients: 1.5 oz Hibiscus-Cardamom Syrup 1 oz Lime Juice 4 Muddled Mint leaves Club Soda instructions: How to cook Hibiscus Mint Spritz Mix together Hibiscus-Cardamom Syrup with lime juice and muddled mint leaves. Top with club soda. Garnish with mint leaf. Created using The Recipes Generator

Frozen Avocado “Margarita”

Author: Marnie Rae Print Frozen Avocado ”Margarita” ingredients: 1 ripe avocado, peeled and pitted 2 cups ice 4 ounces fresh lime juice, plus wedges for garnish 4 ounces fresh orange juice ¼ cup fresh cilantro leaves ¼ cup fresh basil leaves pinch of salt instructions: How to cook Frozen Avocado ”Margarita” Add all ingredients to a high-speed blender. Pulse until smooth. Serve immediately in margarita glasses rimmed with salt. Garnish with a fresh lime wedge. Created using The Recipes Generator

Pomegranate Sparkler

Author: Marnie RaePrint Recipe Pomegranate Sparkler ingredients: Pomegranate Syrup 2 cups pomegranate juice ¼ cup sugar 1 tablespoon lemon juice Pomegranate Sparkler 4 tablespoons pomegranate syrup* 8 oz spicy ginger beer or ginger ale 2 grapefruit slices 2 sprigs fresh mint instructions: Pomegranate Syrup Bring 2 cups pomegranate juice, ¼ cup sugar, and 1 tablespoon lemon juice to a simmer in an uncovered saucepan, stirring occasionally, until the sugar has dissolved. Reduce heat just enough to maintain a light simmer for one hour, or until the juice has a syrupy consistency and has reduced to about half a cup. Pour

Spicy Grapefruit Margarita

Author: Marnie Rae – Inspired by Curious Elixirs Print Spicy Grapefruit Margarita ingredients: .5 oz. jalapeno simple syrup 1 small ginger slice 2 small jalapeno rounds 1/4 c. lime juice 1/4 c. orange juice 1/2 c. grapefruit juice Adobo Chile Salt for rim instructions: How to cook Spicy Grapefruit Margarita Rim your glass with a lime wedge and dip into the Adobo Chili salt Add ice to your glass In your shaker add 1-2 jalapeno rounds, ginger slice, and jalapeno syrup. Muddle gently to release the flavors. Add the lime juice, orange juice, grapefruit juice, and ice to the shaker.