Healthy Green Tea Martini
Green tea’s benefits are nearly endless. In a mixed drink, it’s a light way to bring some antioxidants into your party.Directions: Combine equal parts green tea (brewed and chilled) with vodka or gin in a martini shaker. Add in juice from a whole lime and 1 tbsp. of agave nectar. Stir ingredients until blended. Strain into martini glass. Garnish with a slice of lime.
Cucumber Ginger Lemonade
The combination of fresh lemons, ginger, and cucumbers are sure to quench your thirst while improving your digestion.
Directions: In a tall glass, combine 1.5 oz. vodka, 1 tbsp. agave nectar, 3 cucumber slices, the juice of one lemon, freshly shaved ginger root (to taste), and 1 cup water. Stir, serve over ice, and garnish with lemon rind.
Healthy Whiskey & Ginger
By itself, whiskey contains healthy antioxidants, but the sugary cola that it’s typically mixed with only adds unnecessary calories and makes you dehydrated. Substitute this ginger mixture instead of cola for a healthier whiskey drink.Directions: Boil 1 tbsp. of grated ginger in 2 cups water and chill. Mix ½ cup ginger water with 1.5 oz. whiskey, 1 tsp. of agave nectar, and a dash of bitters. Serve over ice and garnish with lemon peel.
Healthy Raspberry Mojito
The combination of mint and raspberries in this mojito makes it a great way to enjoy rum on a hot day while sneaking in important antioxidants.
Directions: In a glass, add ¼ lime, 12 spearmint leaves, 1 tbsp. agave nectar, and 6 ripe raspberries. Gently crush ingredients with a muddler and fill glass with ice. Add in 1.5 oz. of white rum and top with club soda. Garnish with lime wedge before serving.
Healthy Summer Sangria Recipe
Sangria is always a crowd-pleaser. And it’s a way to add more health benefits to red wine.
Directions: In a pitcher, combine a bottle of your favorite red wine, 2 tbsp. of agave nectar, and the juice of a lemon, lime, and orange. Add 1 cup each of apples, pineapple, and strawberries. Serve in wine glasses over ice.
Healthy Cucumber Citrus Gimlet
If you’ve got a classy drinker on your hands, there’s nothing better than a gimlet. It’s a time-tested drink that’s packed full of healthy extras.
Directions: In a shaker, muddle together three slices of cucumber, 1 tsp. agave nectar, the juice of half a lime, and two shots of gin. Strain and pour into a rocks glass filled with ice. Garnish with a lime wedge.
Cherry Blackberry Smash
Your typical cranberry cocktail contains more sugar than juice. Here’s a better way to incorporate the great taste of berries and the huge antioxidant power of fresh cherries in a drink.
Directions: In a food processor, blend 1 cup each of cherries (pitted) and blackberries, juice from ½ lemon, and 2 tbsp. agave nectar. Add 1 tbsp. of the mix into a glass. Add a shot of vodka, fill glass with ice, top with seltzer water, mix, and garnish with a cherry.
Not Your Mother’s Bloody Mary
Sometimes you want something spicy. No one can blame you for that. Here’s a healthy twist on the traditional brunch drink that will wow your guests.
Directions: In a pan, roast a red, green, and yellow pepper until charred. Remove seeds. Blend together 3 tbsp. each of olive brine, horseradish, hot sauce, spicy mustard, and Worcestershire sauce. In a tall glass of ice, add 1 shot of vodka, 1 cup of pepper mixture, and 2 cups of vegetable juice.
Refreshing & Healthy Mixed Drinks
Summer is the perfect time to fire up the barbecue, and invite the neighbors over! Of course, you’ll need something to wash down all that healthy, grilled food.Using simple ingredients, you can create some delicious concoctions that’ll make the entire party happy.
NON ALCOHOLIC DRINKS
Yield: 2 drinks
1 cup Sprite soft drink
1 cup orange juice
Maraschino cherries or orange slices, for garnish (optional)
Place ice in 2 glasses. Add a splash of Grenadine to each glass. In a small pitcher or other container, stir the Sprite and orange juice together. Slowly pour over the Grenadine, dividing the mixture between the two glasses. Garnish with cherries or orange slices, if desired
Coconut lavender Lemonade.
1 1/2 cups fresh squeezed lemon juice, from about 9 lemons
1 3/4 cups sugar
8 cups coconut water
4 cups water
1/2 recipe Lavender Simple Syrup (recipe follows)
Place lemon juice, sugar, coconut water, and water into a pitcher and shake or stir vigorously until all the sugar is dissolved. I prefer to shake because it aerates the lemonade and makes a nice head on top.
Pour 1/2 of the lavender syrup into the pitcher and stir. You can add more or less lavender syrup to your personal taste. I personally find that 1/2 of the lavender syrup recipe is a good balance.
2 ounces Lemon Simple Syrup
1 ounce Bushmills Irish Whiskey
OR 2 ounces ginger ale if you wish to go non-alcoholic
1/4 cup crushed ice
1/4 shot grenadine
lemon slice & cherry for garnish
Add your lemon simple syrup & whiskey to shaker with 1/4 filled with ice. Shake
Strain into ice filled glass
Add 1/4 shot grenadine
Garnish with lemon & cherry
Note - if using ginger ale for non-alcoholic version - just pour ingredients into ice filled glass- do not shake.
Mexican Limeade Recipe
6 to 10 limes or lemons cut in half
Approx. 3 cups water
4 cups Sprite
2 scoops powdered Lemonade mix (add to taste)
Agave, if you want a sugar alternative (sweeten to taste)
Strain the limeade (I usually end up using my hands a little) and add the Sprite and Lemonade powder. Add water to taste. If more sweetness is desired, add agave to taste. Serve with ice.
Passion Fruit Summer Drink
1/2 cup mint leaves
2 limes, cut into 0,5-inch-pieces
3 inches fresh ginger (cut into thin sticks)
8 passion fruits
4 oranges, juice
1 cup sparkling soda
Muddle mint leaves, the lime pieces and half of the ginger sticks in a bowl, then pour it into a pitcher. Cut the passion fruits in half and scoop out the flesh into the pitcher. Add juice from the oranges and ice cubes and stir around. Top it with sparkling soda, a couple of ginger sticks and a mint leaf. Enjoy!
Asian Pear Sparkler
Makes about 6 drinks
1 cup freshly pressed Asian pear juice*
1 teaspoon lemon juice
3/4 cups honey
1/4 cup sugar
1 (4-inch) sprig fresh rosemary
1 (1-inch) piece fresh ginger, peeled and cut into coins
Small grating of fresh nutmeg
Combine pear juice, lemon juice, honey, sugar, rosemary, ginger, and nutmeg in a saucepan over medium heat. Bring to a boil, then simmer on low heat for 5 minutes, stirring to dissolve the sugars.
Remove from heat and let stand 30 minutes. Strain the syrup through a fine-mesh strainer and discard the solids. Let syrup cool completely.
To serve, fill an 8-ounce glass halfway with ice cubes, add 3 tablespoons of syrup, fill with soda water, and stir. Add more syrup for a sweeter or stronger flavor.
*Note: Use the most flavorful Asian pear you can find; Hosui is a consistently sweet variety. Making 1 cup of juice requires about 1 (12-ounce) pear, peeled and cored. If using a juicer, follow manufacturer's instructions to extract the juice and discard the pulp. If using blender or food processor, puree the pear until smooth, strain through a fine-mesh strainer, and discard the solids. If you wind up with a little less than 1 cup, top it off with water.
Blackberry, Lemon, & Thyme Soda
yield: approximately 3 cups of syrup, or enough to make 6 cups of soda
1 cup of blackberries, slightly muddled (or chopped, if using frozen berries)
1/2 cup of raspberries, slightly muddled (or chopped, if frozen)
approximately 1 dozen sprigs of fresh thyme
zest and juice of 2 lemons
2 tsp pomegranate molasses
1/4 cup of honey
1/2 cup of sugar
3 cups of water
(and perhaps something to increase the tartness — another lemon, a tsp of citric acid, or a little cider/red wine vinegar)
Combine everything except for honey, sugar, and molasses in a saucepan. Bring to a boil, then reduce heat to low, cover, and let simmer for 5 minutes.* Remove from heat and let sit for an hour or two, or until completely cooled.
Once cooled, strain out solids through a sieve lined with cheesecloth. Return liquid to sauce pan, place pan over medium heat, then add honey, sugar, and molasses, and stir until just dissolved. Remove from heat and let cool once again.
Watermelon Cucumber Cooler
4 cups watermelon, cubed
4 oz. Bacardi white rum
3 oz. simple syrup infused with cucumber
Soda Water or sparkling water
Watermelon and cucumber to garnish
Cucumber simple syrup
1 cup sugar
1 cup water
2 small cucumbers, grated
Place sugar and water in a small saucepan over medium low heat and stir to dissolve sugar. Remove from heat and let cool slightly. Add the cucumber and pour the syrup into a sealed container and place it into the refrigerator to cool. Add the watermelon, rum, 3 oz. simple syrup into a blender and blend. Pour into 4 glasses with ice, top with soda water. Use extra watermelon and cucumber to garnish.
VIRGIN FROZEN MARGARITAS
Makes: 8 servings
Serving Size: 4 ounce
Carb Grams Per Serving: 15
Lime wedge (optional)
Coarse salt or coarse sugar (optional)
1 6 - ounce can frozen limeade concentrate
3/4 cup orange juice
2/3 cup unsweetened grapefruit juice
25 -30 small ice cubes (about 4 cups)
Green food coloring (optional)
Lemon or lime slices (optional)
If desired, rub rims of margarita glasses with lime wedge; dip rims into a shallow dish of coarse salt or sugar and shake off excess. Set aside.
In a blender, combine limeade concentrate, orange juice, and grapefruit juice. Cover and blend until smooth. With the blender running, gradually add ice cubes through the hole in the lid, blending until slushy. If desired, tint with a few drops of green food coloring. Pour into margarita glasses. If desired, garnish with citrus slices. Makes 8 (4-ounce) servings.
1/2 cup fresh-squeezed grapefruit juice (about 1 large)
1/4 cup fresh-squeezed lime juice (~2 limes)
4 drops liquid stevia (or simple syrup or your favorite sweetener, to taste)
3/4 cup club soda
2 small glasses of ice
Lime or grapefruit wedges, for garnish
Mix the grapefruit juice, lime juice, and the sweetener of your choice in a large glass or shaker.
Divide club soda between two glasses of ice.
Pour half of the grapefruit mixture into each of the glasses.
Garnish with lime or grapefruit wedges, if using.
NON ALCOHOLIC MOSCOW MULES
1 ounce lime juice
½ cup cock n bull ginger beer (or bundaberg ginger beer)
1 tablespoon simple syrup
2 ounces sparkling water, tonic or club soda
(to be alcoholic, add 2 shots of vodka)
ice cubes- 3 to 5 depending on your preference (a little lemon and ginger beer in the ice cube slots works well to keep the drink from getting watered down)
Add all ingredients in a glass and stir well.
Garnish with a slice of lime and a small slice of ginger.
Don't use a shaker for the non alcoholic version- all the sodas will cause too much carbonation!
½ lime, juiced
½ lime, cut into wedges
3-4 sprigs fresh mint leaves
1 tablespoon white sugar
1/2 a cucumber, peeled and pureed
2 ounces white rum
4 ounces club soda
Puree cucumber in a food processor with the fresh lime juice. Pour into a glass filled with ice.
Gently muddle lime wedges, mint, and sugar in the muddler.
Add the muddled ingredients to the glass with rum and club soda.
Cranberry Rosemary Refresher
Cook time 5 mins
Total time 10 mins
2 cups water
3 fresh sprigs rosemary (more for garnish, if desired)
1 pound fresh cranberries (makes about 1 cup of juice)
4 apples (makes about 2 cups of juice)
Add water to a covered saucepan or small pot and bring to a boil. Add the rosemary, and lower heat to a simmer for 5 minutes. Remove from heat and let steep, covered, for one hour. Chill in the refrigerator until ready to serve.
Juice the cranberries and apples. Mix with the chilled rosemary water. Garnish with fresh rosemary sprigs and serve over ice.
Mint Juleps (non-alcoholic)
6 mint leaves, rinsed
1 1/2 c. sugar
2 c. cold water
3/4 c. lemon juice
4 c. fresca (or any flavor of lemon-lime soda pop)
2 c. ginger ale
1. Place sugar, water and lemon juice in large bowl. Mix until sugar dissolves and add mint leaves. Let sit for 1 hour. Fill a large pitcher with ice and pour sugar, lemon juice mixture over ice. You can discard the mint leaves at this time. We left them in because we wanted a stronger mint flavor. Add fresca and ginger ale. Serve and enjoy!
Fizzy Herbed Pineapple Limeade With Basil and Mint
Note: I love Trader Joe’s pineapple juice because it’s pineapple juice and nothing else and involves exactly zero battle time cleaning hoards of pineapple pulp out of your juicer. #protip Feeling more cocky than mocky? Scale back on the bubbly a smidge and spike the pitcher with your favorite clear booze: tequila (hello, salted rim!), rum (hello tiny umbrella!), vodka (hello fishbowl drinks from college!), etc.
5 cups pineapple juice
juice of 5 limes
zest of 2-3 limes
large handful basil (plus extra for serving)
large handful mint (plus extra for serving)
bubbly water (about 2-3 cups)
Muddle basil, mint and lime zest in the bottom of a big ol’ pitcher. Add a couple cups of ice. Pour over lime and pineapple juices, plus bubbly water to taste. (We did about 2.5 cups.) Stir things up with a wooden spoon and feel like kind of a badass Southern lady (or dude) or something. Serve in summary little glasses over (more) ice topped with a couple herb sprigs and a squeeze more lime. Enjoy!
Mexican Horchata ~ Delicious Rice & Cinnamon Drink
Delicious and easy way to make horchata at home!
Author: Jen Nikolaus
Serves: about 8 cups
1 cup + ⅔ cups uncooked white long-grain rice
5 cups water
2 cinnamon sticks
½ cup white sugar
3 cups milk
2 tsp. vanilla
2 cups boiling water
2 black tea bags (or 2 teaspoons loose-leaf tea in an infuser; decaf tea is fine)
2 cinnamon sticks
1/2 cup sugar
3 cups pomegranate juice
1 cup freshly squeezed orange juice
1 medium orange, sliced into thin rounds
1 medium lemon, sliced into thin rounds
1 medium lime, sliced into thin rounds
1 medium apple, cored and cut into 1/2-inch chunks
3 cups carbonated water
Pour the boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve.
In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight.
Just before serving, stir in carbonated water. Serve in glasses over ice.