Archives for : DRINKS

Pimm’s Cup: Afternoon Delight!



Pimm’s Cup

By Kenzi Wilbur



Serves 1

  • A palmful of mint leaves
  • 2 fingers’ worth of cucumber (about two 1/2-inch thick slices)
  • 1 large or 2 medium strawberries
  • 2ounces Pimm’s No. 1
  • 1 large squeeze of lemon (up to a 1/2 ounce)
  • Best quality ginger ale
  1. Add the mint, cucumber slices, and strawberry to the bottom of the shaker, and muddle with a muddler or the handle of a sturdy wooden spoon. Pour in the Pimm’s No. 1, then the squeeze of lemon. Fill shaker with ice, and shake for a good ten seconds.
  2. Double strain into a Collins glass filled with ice, and top with ginger ale. Garnish with a cucumber slice and a sprig of mint

Watermelon Paloma




Makes makes one cocktail, with lots of extra watermelon juice

  • 1 small watermelon (about 5 pounds), cubed
  • 1 1/2ounce tequila blanca
  • Juice of 1/2 a lime
  • Club soda to taste
  1. To make the watermelon juice, put half the watermelon cubes in a blender and blend until liquid. Set a fine mesh strainer over a large bowl and pour the watermelon juice into the strainer, gently stirring with a wooden spoon to coax the juice through the strainer.
  2. Discard any pulp in the strainer and then blend and strain the rest of the watermelon cubes. Cover and chill the juice until you’re ready to use it.
  3. To make the drink, put 4 or 5 ice cubes in a tall glass. Add the tequila, 1/4 cup watermelon juice and lime juice and stir gently. Top with club soda and stir briefly. (Use these same proportions to whip up an entire pitcher of Palomas.)

The Best Mojito


The Best Mojito

Recipe from: Created by Cathy Pollak for | Serves: 1


  • 8 leaves fresh mint
  • 3 slices of lime, halved, divided
  • 1-1/2 Tablespoons ultrafine baker’s sugar (on the baking aisle in a carton)
  • 1.75 ounces Bacardi Superior rum
  • 0.5 ounces Cointreau
  • chipped ice
  • San Pellegrino sparkling mineral water
  • lime and mint for garnish


  • In a tall, 12 oz glass, add mint leaves, 2 slices of lime (that have been halved) and sugar. Using a muddling tool, muddle ingredients in the bottom of the glass for seven turns to release the flavor and juices. Do not over muddle. Add one more slice of lime (halved) and fill the glass to the top with chipped ice.
  • Pour Bacardi and Cointreau over ice and fill to the top with San Pellegrino. Serve with a regular sized straw, using it to release more of the mint flavor and dissolve the sugar on the bottom of the glass.


10390550_724707647596564_8671513756592707438_nWatch us make these Jell-O shots:

1 Cup UV Raspberry Blue Vodka
1 Cup Coconut Rum
1 Cup Strawberry Vodka
3 Cup Hot Water
14 oz. Sweetened Condensed Milk
3 oz. Berry Blue Jell-O
3 oz. Strawberry Jell-O
4 Packet Knox Unflavored Gelatin
1 Star Mold
1 Flat Pan

1) Blue Layer: Pour 1 cup UV Raspberry Blue Vodka. Add 1 packet of gelatin. Add berry blue jell-O. Add 1 cup of hot water. Stir until jell-O and gelatin have dissolved. Pour liquid into flat pan and place in fridge to set. Make sure this layer is properly firm before pouring white layer.

2) White Layer: Pour 1 cup Coconut Rum. Add 2 packets of gelatin. Add 1 cup of hot water. Add sweetened condensed milk. Stir until jell-O is dissolved and the sweetened condensed milk is properly mixed in. Pour liquid on top of blue layer and place in fridge to set. Make sure this layer is properly firm before pouring red layer.

3) Red Layer: Pour 1 cup strawberry vodka. Add 1 packet of gelatin. Add strawberry jell-O. Add 1 cup of hot water. Stir until jell-O and gelatin have dissolved. Pour liquid on top of white layer and place in fridge to set. Make sure this layer is properly firm before moving on.

4) Use star mold. You may need a knife to help in removing the star shapes.

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Wheat Grass:The Natural RX


Watermelon-Lime Soda


  • 3/4 cup sugar
  • 1/2 cup water
  • 1/4 cup chopped peeled fresh ginger
  • 10 cup diced watermelon
  • 3/4 cup fresh lime juice
  • 4 cups chilled club soda
  • Ice
  • Garnish: mint sprigs


  1. Combine sugar, water, and ginger in a small saucepan over high heat. Cook until sugar ­dissolves, stirring with a whisk. Remove from heat; cover and let stand 15 minutes. Strain; discard solids. Working in batches, place diced watermelon and fresh lime juice in a blender; process until smooth. Strain watermelon mixture through a fine sieve into a pitcher; discard solids. Stir in sugar syrup and chilled club soda. Serve over ice; garnish, if desired.

Tom Collins:Classic Cocktail

Photo by Mark Weinberg

Photo by Mark Weinberg


The Tom Collins is a Collins cocktail made from gin, lemon juice, sugar and carbonated water. First memorialized in writing in 1876 by “the father of American mixologyJerry Thomas, this “gin and sparkling lemonade” drink typically is served in a Collins glass over ice.


The recipe for the Tom Collins first appeared in the 1876 edition of Jerry Thomas‘ “The Bartender’s Guide”. Since New York based Thomas would have known about the wide spread hoax and the contents of the 1876 published book were developed during or right after The Great Tom Collins hoax of 1874, it was believed by George Sinclair that the hoax event was the most plausible source of the name for the Tom Collins cocktail.Classified under the heading “Collins” with similarly named whisky and brandy drinks,Jerry Thomas’ Tom Collins Gin instructed:

Jerry Thomas’ Tom Collins Gin (1876)
(Use large bar-glass.)
Take 5 or 6 dashes of gum syrup.
Juice of a small lemon.
1 large wine-glass of gin.
2 or 3 lumps of ice;
Shake up well and strain into a large bar-glass. Fill up the glass with plain soda water and drink while it is lively.

This was distinguished from the Gin Fizz cocktail in that the 3 dashes of lemon juice in the Gin Fizz was “fizzed” with carbonated water to essentially form a “Gin and Sodawater” whereas the considerably more “juice of a small lemon” in the Tom Collins essentially formed a “Gin and Sparkling Lemonade” when sweetened with the gum syrup The type of gin used by Thomas was not specified in his 1876 book, but was most likely Old Tom if that was responsible for the change in the drink’s name. If, alternatively, the change in name was caused by the popularity of the Tom Collins Hoax of 1874 then it is more probable that Holland gin rather than English London Dry Gin was intended since Jerry Thomas’ Gin Fizz (1862) called for Holland gin and Hollands Gin (Jenever) was imported into the United States at that time at a ratio of approximately 6 liters to every liter of English London Dry Gin.


By 1878, the Tom Collins was being served in the bar rooms of New York City and elsewhere. Identified as ‘a favorite drink in demand everywhere’ in the 1878 edition of The Modern Bartender’s Guide by O. H. Byron, both Tom Collins gin and whiskey and Tom Collins brandy were considered fancy drinks.[10] In 1891, the emulsifying sweetener, gum syrup, was replaced in the recipe by sugar and the use of Old Tom gin, a lightly sweetened Gin popular in 18th-century England. In the 1891 book, The Flowing Bowl: When and what to Drink, author William Schmidt listed the Tom Collins as including:

Tom Collins Gin (1891)
The juice of half a lemon in a large glass,
a bar-spoonful of sugar,
a drink of Tom gin; mix this well;
2 lumps of ice,
a bottle of plain soda.
Mix well and serve.

One turn of the 20th century recipe subsequently replaced the lemon juice with lime juice.




Piña Colada: The History



The piña colada /ˌpnəkɵˈlɑːdə, njə/ (Spanish: piña, pineapple + colada, strained) is a sweet, rum-based cocktail made with rum, cream of coconut, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with a pineapple wedge, a maraschino cherry or both. The piña colada has been the official beverage of Puerto Rico since 1978.


The name Piña Colada literally means strained pineapple, a reference to the freshly pressed and strained pineapple juice used in the drink’s preparation.

Three Puerto Rican bartenders contest the ownership of their national drink. Ramón ‘Monchito’ Marrero Pérez claims to have first made it at the Caribe Hilton Hotel’s Beachcomber Bar in San Juan on 15 August 1952, using the then newly-available Coco López cream of coconut. Coco López was developed in Puerto Rico in 1948 by Don Ramón López-Irizarry, hence the Puerto Rican connection and the 1952 account of the drink’s creation. Some say the drink did not acquire its name until the 1960s.

Ricardo García, who also worked at the Caribe, says that it was he who invented the drink, while Ramón Portas Mingot says he created it in 1963 at the Barrachina Restaurant, 104 Fortaleza Street, Old San Juan. The restaurant stands by his claim to this day.

The Caribe Hilton Hotel sits on a 17-acre peninsula outside San Juan and was the first luxury hotel to open in the region, becoming a popular destination for the rich and famous who helped spread word of the drink.

National Piña Colada Day is celebrated on the islands on 10 July.

The earliest known story states that in the 19th century, Puerto Rican pirate Roberto Cofresí (El Pirata Cofresí), to boost his crew’s morale, gave them a beverage or cocktail that contained coconut, pineapple and white rum.[2] This was what would be later known as the famous piña colada. With his death in 1825, the recipe for the piña colada was lost.

The earliest known reference to a drink specifically called a piña colada is from TRAVEL magazine, December 1922:

“But best of all is a piña colada, the juice of a perfectly ripe pineapple—a delicious drink in itself—rapidly shaken up with ice, sugar, lime and Bacardi rum in delicate proportions. What could be more luscious, more mellow and more fragrant?”

This quote describes a drink without coconut, as the piña colada was originally just the juice of a fresh pineapple served either strained (colada) or unstrained (sin colar). This evolved into a rum drink, and finally it changed into the drink we know today.

Barcelona-born Hilton employee Ricardo Gracia claims to have invented the contended drink in 1954 under a series of fortuitous circumstances. Rumor has it that while Gracia worked at the Caribe Hilton in San Juan de Puerto Rico, the coconut cutters’ union decided to strike. Until that moment, the Puerto Rican drink of choice had been the popular Coco-Loco, a mix of coconut milk, rum and coconut cream served inside a fresh macheted coconut. When the coconut supply was halted by the strike, resourceful Ricardo Gracia made the executive decision to relocate the ingredients of the Coco-Loco inside hollowed out pineapples (evidently the pineapple cutters’ union had not followed suit with a strike of their own). Once the coconut flavor and rum came into contact with the sweet acidity of the pineapple pulp, the piña colada was inevitably born.

Barrachina, a restaurant in Puerto Rico, also claims to be the birthplace of the piña colada:

“In 1963, on a trip to South America, Mr Barrachina met another popular Spaniard and bartender Mr. Ramon Portas Mingot. Don Ramon has worked with the best places in Buenos Aires and associated with ‘Papillon’ the most luxurious bar in Carcao and was also recognized for his cocktail recipe books. Pepe Barrachina and Don Ramon developed a great relationship. While working as the main bartender at Barrachina (a restaurant in Puerto Rico), Ramon mixed pineapple juice, coconut cream, condensed milk and ice in a blender, creating a delicious and refreshing drink, known today as the Piña Colada.


This cocktail has been famous in Puerto Rico since 1978, and it became more widely known after Rupert Holmes released his 1979 song “Escape“, commonly known as “The Piña Colada Song”.


The best recipe for a Pina Colada

* 2 ½ to 3 ounces of rum

* 2 ounces Cream of Coconut

* 2 ounces Pineapple Juice

* Crushed ice (enough to fill the serving glass).

Pour all of the ingredients into the blender and blend thoroughly until smooth. Pour back into your serving glass, top off with a straw and a piece of pineapple if you like, and enjoy!


Pomegranate Royale


Pomegranate Royale

Ingredients (per cocktail):

5 pomegranate seeds

1 ounce pomegranate liqueur

4 ounces of chilled Champagne


1.) Add pomegrantate seed to glass.

2.) Add liqueur, and pour in champagne.



Apricot Fizz


Getty Images

Apricot Fizz

Ingredients (per cocktail):

1 tablespoon vodka

1/4 apricot nectar

1/2 cup champagne


Pour the vodka and nectar into a flute. Top with champagne.


Strawberry Mango Mojito Recipe




2 oz. (60ml) Rum
Strawberry Slices
Mango Slices
7 Mint Leaves
4 pieces Lime
1/2 oz. (15ml) Simple Syrup
1 oz. (30ml) Soda Water

Using a mortar and pestle (or a bowl and spoon), mash together the strawberries, sugar, and mint. Let sit for 5-10 minutes so the strawberries release their juice. Divide this mixture into two rocks glasses. Divide the rum and sprite between the glasses. Stir and add ice.

Mango Strawberry Peach Champagne Bellini Bar



  • 1 1/2 cups frozen raspberries, defrosted
  • 1 1/2 cups frozen peach slices, defrosed
  • 1/2 cup frozen rhubarb, defrosted
  • 1 1/2 cups frozen strawberries, defrosted
  • 1 tbsp. sugar or honey, optional
  • 1 1/2 cups frozen mango, defrosted
  • 1/2 cup fresh orange juice
  • 2 bottles Champagne


  1. In a blender, puree raspberries and peaches together. Pour into a small pitcher or jar.
  2. Rinse out blender and puree rhubarb, strawberries and sugar, if using. Pour into a small pitcher or jar.
  3. Repeat with mango and orange juice.
  4. Serve with chilled champagne.
  5. I like 1/2 to 1 ounce of fruit juice with 2 to 3 ounces of chilled champagne.
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Homemade Strawberry Almond Milk




Homemade Strawberry Almond Milk gluten-free, vegan // yields 4 1/2 cups

  • 1 cup raw almonds, soaked for at least 4 hours or overnight then rinsed + drained
  • 3 1/2 cups filtered water
  • 2 1/2 cups Earthbound Organic frozen strawberries, thawed and halved
  • 4-6 pitted medjool dates, soaked in water for 1 hour then drained
  • 1 teaspoon pure vanilla extract

Rinse almonds and place in your blender with the water. Turn to low working up to the highest setting and blend until the almonds are pulverized, ~30 seconds. Hold your nut milk bag over a large bowl and slowly pour the milk through the bag. Squeeze all of the milk out through the bag being sure to hold the top tightly so no pulp comes through.

Turn the bag inside out and place the almond pulp in a sealed container for up to 3 days in the fridge. Rinse out the bag.

Place the strained milk back into your blender with the thawed strawberries, dates, and vanilla extract. Blend until completely combined. Pour through the nut milk bag over the empty bowl once again and squeeze all of the milk out. Pour into a jar and store in the fridge for 2-3 days. You can taste when it has gone bad.

notes: To soak almonds, place in a bowl covered by water on your counter for at least 4 hours or overnight, then rinse + drain.  Depending on the sweetness and flavor of your strawberries you may need to blend in more. Feel free to sub in a sweetener of choice instead of dates. Start with 1 1/2 tablespoons then taste and go from there. Fresh strawberries can be used. Cheesecloth can be used instead of a nut milk bag but the bags make straining much easier and they can be used over and over again.  Excess milk can be frozen into ice cubes before going bad and used in smoothies.

Detox Drink: Lemon & Mint!


2 quarts of water
1 lemon juiced
8-10 mint leaves
1 medium cucumber, sliced
Combine all ingredients in a pitcher with a lid. Allow it to steep all night.
Stir each time before pouring a glass, drink & enjoy!

Cranberry Cleanse:Heart Healthy!


Ice limonana:Mint Lemonade!



The name limonana is simply a combination of the word for lemonade, limonada, and the word for spearmint, nana, one of the country’s favorite herbs. It can be prepared as a drink, or as a smoothie, in which case all the ingredients are blended together.

The recipe contains a lot of fresh lemon juice, as well as a lot of mint, which gives it a strong flavor and a bright color.

You’ll want to adjust the sugar to your tastes: 4 tablespoons (i.e. 1/4 cup) will give you a mildly sweet drink, and 6 tablespoons will give you a drink that’s sweet but not cloying, something like the sweetness you’ll get in restaurants. 2 tablespoons comes out barely sweet. I prefer 4 tablespoons, but if you like things really sweet, you might even want to add more than 6 tablespoons.

For 4 cups (one liter) of ice limonana:

2 heaping cups of ice 1 cup fresh lemon juice (from about 4 large lemons) 1/2 cup spearmint leaves (from about 40 stalks), plus a few more to garnish 4-6 tablespoons sugar (or to taste; see note above)

Juice the lemons, and remove the mint leaves from the stalks. Dump all ingredients in a blender, and blend until smooth.

Serve garnished with mint.

Note: While you can find a limonana pretty much anywhere, I had a great limonana smoothie — limonana garus — at Etnachta, on Dizengoff 190. There, most everyone is sipping bright green limonanas in the summer.



3 oz. (90ml) Smirnoff Vodka
3 oz. (90ml) Rum
3 oz. (90ml) Tequila
3 oz. (90ml) Gin…
3 oz. (90ml) Triple Sec
4 oz. (120ml) Sweet & Sour
Top with Cranberry Juice
Orange Slices
Lemon Slices
Watch the tipsybartender make this giant drink:

Strawberry Margarita Shots!



1 Cup Water
Box of Strawberries…
Packet of Strawberry Jello
3/4 Cup Tequila
1/4 Cup Triple Sec

Veuve Clicquot:Primetime line up!


Pomegranate Punch:Pretty in Pink!

– 1.5 oz SMIRNOFF SORBET™ Light Raspberry Pomegranate – 1.5 oz pomegranate juice – 0.25 oz agave nectar … – 2 oz club soda
In a cocktail shaker, add all the ingredients, except the club soda. Shake and pour into a tall glass. Top with club soda. Garnish with a lime wedge.
Standard Average Analysis (based on single drink serving): Calories 121 Carbs, 12.3g, Protein 0g, Fat 0g

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