- 2 parts reposado tequila
- 1 part St Germain
- ¾ part freshly squeezed lime juice
- 2 dashes hot sauce
- Shake and strain into chili salt-rimmed rocks glass.
- Garnish with a lime wheel.
Photo by Seadevi via Flickr used with CC Attribution, Non Commercial, Share Alike license
- 3½ pounds chopped seedless watermelon (about 12 cups) cut into 2 inch cubes
- 1 cup tequila
- 1 cup freshly squeezed lime juice (6–8 limes) plus lime slices for garnish
- 4 cups ice
- ¾ cup sugar
- Stir together sugar and ¾ cup water in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Let cool completely. Refrigerate until ready to use, up to one week.
- Working in batches, purée watermelon in a blender until smooth. Past purée in batches through a fine sieve set over a large bowl, discarding solids as you work. Refrigerate juice until ready to use, up to 1 day.
- Stir together tequila, lime and watermelon juices with simple syrup in a large pitcher. Stir in ice and lime slices.
Photo by Feminist Julie via Flickr used with CC Attribution, Non Commercial, No Derivatives license
- 7 Cucumbers
- 2 Bunches of Celery
- 3 Green Apples
- 3 Pears
- 5–6 Limes (to taste)
- 1 bunch of Kale (optional)
- Remove any greens from the celery and wash all fruits and vegetables thoroughly
- Juice all ingredients whole except lime
- Squeeze lime into mixture to taste
Use as a cocktail mixer with Vodka and Seltzer
Photo by Tracy Benjamin via Flickr used with CC Attribution, Non Commercial, No Derivatives license
- 1 oz of vodka
- 1 oz vanilla vodka
- ½ oz of coffee liquor
- 1½ oz chilled espresso
- Place martini glasses in freezer
- Shake and strain into martini glass.
- Garnish with 3 coffee beans.
Try equal parts vanilla flavored vodka and coffee liquor (2 oz each) with no espresso for a sweeter version.
2 quarts (½ gallon) apple cider
4 strips lemon zest
2 cinnamon sticks
2 whole star anise (optional)
1 teaspoon whole allspice berries
1 teaspoon whole cloves
- In a pot, bring cider, lemon zest, and spices to a boil; cover, and remove from heat
- Let steep at least 20 minutes (or up to 4 hours)
- Ladle carefully into mugs, leaving most of the solids behind
- Add rum or bourbon individually if desired