1 cup dragon fruit cubed and frozen
1 cup mango cubed and frozen
2 bananas cut into quarters and frozen
3/4 cup almond milk
2 tablespoons lime juice
2-4 ice cubes depending on how thick an icy you'd like it!
Add all ingredients into a blender and blend until smooth.
2 ounces gin
1 ounce dry vermouth
2 dashes orange bitters
Lemon twist
Add all the ingredients into a mixing glass with ice and stir until very cold.
Rub the lemon peel around the edge of the glass to release the lemon essence.
Strain into a chilled cocktail glass.
Garnish with a lemon twist.
10 fresh mint leaves
1 cup ice cubes
½ cup club soda
1 ½ fluid ounces white rum
2 tablespoons white sugar, or to taste
½ lime, cut into 4 wedges
Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler or the handle of a wooden spoon to crush the mint and lime to release the mint oils and lime juice.
Add 2 more lime wedges and the sugar, and muddle again to release the lime juice.
Fill the glass almost to the top with ice.
Pour the rum over the ice, and fill the glass with carbonated water.
Garnish with the remaining lime wedge.
1 cup of store brought pink lemonade
1 oz tequila ( or liquor of choice)
1/4 teaspoon red food coloring
1 cup water
lemon slices
Ice
Add water and food coloring to a small bowl; mix until combined.
Add lemon slices to the bowl and make sure they are fully submerged; cover and refrigerate for 2-4 hours.
Add ice, lemonade, tequila to a tumbler and stir.
Garnish with pink lemon and serve
Last week we celebrated the launch of my new online boutique, THE SHOP. This drink is dedicated to The Shop and embodies the elegant, classic and timeless vibes that you can expect from our merchandise.
3 ice cubes
2 1/4 oz bourbon
1 oz pineapple or blood orange juice
1 oz blood orange bitters
1/2 oz lime juice
splash of seltzer water
orange slices and mint for garnish
Add all ingredients except for seltzer water to cocktail shaker.
Add lid and shake vigorously 5-6 times.
Pour into goblet or tumbler.
Top with seltzer water.
Garnish with orange slice and mint.
1 inch peeled ginger
1 cup frozen mango, pineapple, strawberry, papaya blend
1/2 cup water
1/2 cup pineapple orange juice
1 cup baby spinach
2 tablespoons chia seeds
Add all ingredients to a blender.
Blend until smooth.
Enjoy Immediately.
Stay Gorgeous.
12 sprigs rosemary
8 cups water
6 large lemons (juice only; about 1 cup)
1 1/2 cups sugar
sprigs of rosemary for garnish
In a large pot over medium-high heat, bring the water to a boil. Reduce the heat to medium-low so bubbles are just breaking the surface.
Add the rosemary sprigs; cover and steep for 45 minutes. Remove the pot from the heat and remove the rosemary sprigs (if necessary, strain the mixture to remove loose leaves). Add the sugar and stir until dissolved. Set aside to cool.
Place the lemon juice in a large plastic or glass container. Add the cooled rosemary syrup and stir until combined. Refrigerate until cold. Serve over ice garnished with rosemary sprigs.
2 oz vodka or tequila
1 oz freshly squeezed blood orange juice, chilled
1/4 cup club soda
blood orange slices for garnish
Fill a glass halfway with ice.
Add blood orange juice and liquor.
Top with a splash of club soda and garnish with orange slices.
1 bottle extra dry or brut champagne
2 cups 100% pomegranate juice
1 lime
Add about 1/3 cup of pomegranate juice to a champagne flute.
Fill the rest of the glass with champagne.
Cut the lime in half widthwise and cut thin lime rings.
Squeeze juice from one of the lime rings into the glass and top with a ring for garnish.
