RECIPES FROM my BOOKS

1 cup sliced purple cabbage

2 cups boiling water

coffee filter

1/4 cup sugar

1/2 cup water

1/2 cup lime juice

1 shot tequila

1/2 shot triple sec

lime wedges

kosher or sea salt

To make blue ice cubes: Arrange cabbage in a bowl and add boiling water, allowing it to sit for three minutes. Use a colander to strain. Strain water again using a coffee filter. Pour blue water into an ice cube tray.

For margarita mix: Boil water in a saucepan. Add sugar, stirring until dissolved. Cool and add lime juice.

Combine tequila, triple sec, and margarita mix in a shaker. Wet rims of a glass with lime juice and dip in salt. Place blue ice cubes in the glass and pour the contents of the shaker over them. Garnish with a lime wedge.

 1/2 shot white rum

1/2 ounce blue curaçao*

1 ounce pineapple juice

prosecco

lime

edible blue glitter

sugar

Line a martini glass with lime juice and sugar. Combine white rum, curaçao, and pineapple juice into an ice-filled cocktail shaker. Pour into the glass and sprinkle in blue glitter. Top with prosecco and stir gently. Garnish with a twist of lime peel. 

*Note: Curacao syrup can be replaced with blue food coloring.

For mocktail: Replace prosecco with sparkling coconut water.

(Note – this layered drink requires patience when making due to freezing time)

5 frozen strawberries

2 ounces cranberry juice

2 ounces pineapple juice (divided)

2 ounces coconut milk

1/2 cup ice cubes (divided)

2 ounces frozen blueberries

Puree frozen strawberries with cranberry juice in a blender until smooth. (The mixture should be thick.) Pour into glass and place in the freezer for a minimum of fifteen minutes. Rinse blender and combine coconut milk, ¼ cup of ice, and one ounce of pineapple juice. Carefully pour the white mixture into the glasses filled with the frozen strawberry puree using the back of a spoon to keep the colors from mixing and return to the freezer for one hour. Combine frozen blueberries, 1 ounce of pineapple juice, and ¼ cup of ice, blending until smooth. Add the third layer to the cocktail glass and freeze for a minimum of fifteen minutes. Garnish with a fresh strawberry or wedge of pineapple.

3 ounces sparkling water (raspberry flavored)

2 ounces cranberry juice

2 ounces pomegranate juice

1 ounce freshly squeezed lime juice

1 ounce grenadine syrup

edible glitter

lime wheel

Combine cranberry, pomegranate, and lime juices into an ice-filled shaker and add grenadine syrup. Shake until combined. Strain into a glass filled with crushed ice. Top with sparkling water or tonic and gently stir in the edible glitter, garnishing with a lime wheel.

tonic water

one part pomegranate juice

one part pineapple juice

lime juice

sugar

fresh mint leaves

raspberries or halved strawberries

edible glitter

crushed ice

Rim the edge of a champagne glass with lime juice and dip in sugar. Combine pomegranate and pineapple juices in an ice-filled shaker, shake well and, strain into a champagne glass. Top with tonic water. Sprinkle edible glitter into the glass and slowly swirl. Before serving, gently drop fruit pieces inside and garnish with a mint leaf.

(makes two servings)

¼ cup fresh cherries

½ fresh lime

2 tablespoons tart cherry juice

ice

1 can sparkling water (lime flavored)

fresh mint

lime wedge

edible glitter

sugar

Remove stems from cherries and pit. Cut into pieces and freeze until hard. On a small plate, mix sugar with edible glitter. Rim a glass with lime juice and dip it in sugar glitter. Carefully add cherries, lime juice, and cherry juice to the glass and muddle. Gently spoon crushed ice into the glass and fill to the top with the sparkling water. Garnish with fresh mint and a lime wedge.

8 mint leaves

1/4 ounce simple syrup

2 ounces bourbon

crushed ice

mint sprigs

In a rocks glass, muddle the simple syrup and mint sprigs. (note: don’t muddle too long as it may give the drink a bitter taste.) Fill the glass halfway with ice and add one ounce of bourbon. Stir, adding more ice and bourbon until there is frost on the outside of the glass. To garnish, firmly slap a sprig of mint on the back of your hand to release the aromatic oils.