Cocktail of the Week: Honey, Another Daiquiri Please!

Honey Another Daiquiri Please!
A sweet and spicy twist on this classic cocktail will kick off your party with zing!

2 oz White Rum
1 oz Fresh squeezed Lime Juice
1 heaping teaspoon of Honey
1/2 oz Hot Water
Ground Cinnamon

Mix the Honey and Hot Water in the bottom of a shaker. Stir in the Rum to the Honey and Water and continue to stir until the honey is dissolved. Add ice and Lime Juice cover and shake very well. Pour into a chilled glass. Grate some cinnamon over the top of the glass or carefully sprinkle a small amount of ground cinnamon on the top. Garnish with a lime wheel or slice. Enjoy!

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Cocktail of the Week: Strawberry Citrus Smash

Strawberry Citrus SmashFor this cocktail cooler use ripe, fresh Strawberries for a pure taste of summer!

2 cups frozen Strawberries
¼ cup Rose’s Lime juice
¼ cup Lemonade
2 oz Lemon Flavored Vodka
1/4 oz Grand Marnier or another Orange Flavored Liquor

Clean and hull fresh strawberries at least a day in advance. Place the strawberries in a single layer on cookie sheet and put into the freezer until frozen. Once frozen, transfer the fruit to a freezer container or storage bag. Can’t wait? Pick up a bag or two of frozen strawberries at your local grocery store.

Put all of the ingredients in a blender and puree. Pour into tall glasses, garnish with Strawberry and enjoy!

 

Cocktail of the Week: Margarita – my personal recipe!

Margarita

Great for big batches or just one delicious drink, this is the Halpern house special recipe.

1 Part Tequila – I prefer Cabo Wabo Reposado but use your favorite
1/2 part Grand Mariner or other Orange Liquor
1 part Lemon Juice
1 part Lime Juice
Splash of Grapefruit Juice
If this is too tart for your taste, sparingly add a little Agave Syrup
Sliced Lime
Kosher Salt

Wipe the rims of your glasses with the end of a sliced lime. Pour salt onto a small plate and dredge the rim of each glass through the salt to coat. Add all ingredients and ice to a shaker or large beverage container. Shake or mix well. Pour into salt-rimmed glasses. Ole!

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Cocktail of the Week: Peach Apple Sangria

Peach Apple Sangria

2 bottles of Pinot Grigio or Pinot Gris
2 cups of Prosecco
6 oz Cavlados or Apple Brandy
6 Ripe, Fresh Peaches
2 Granny Smith or other tart Apples cored and cut into small pieces
1 Lemon thinly sliced – seeds removed
¼ cup Sugar – optional

– 1 hour (or up to 1 day) ahead, cut 3 of the Peaches into small pieces, place in a bowl with the Apple pieces.
– Add the Calvados or Apple Brandy to the bowl and muddle. While you want to extract some juice from the fruit, be careful not to completely smash the Peach pieces.
-Cover tightly and refrigerate until just before serving.
– Before serving, remove the pits and puree the remaining 3 Peaches in a blender or food processor.
– Add the pureed Peaches and the brandy soaked fruit to a large pitcher or beverage container.
– Add the Wine, Prosecco and Lemon Slices. Stir well and serve over ice.
– If the Sangria is not sweet enough for your taste – add a little sugar at a time tasting until it is to your desired sweetness. Sangria made with very ripe Peaches should not need any additional sweetening.
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Tip: Be sure to cut your fruit in to small pieces. The fruit should be big enough to nibble as you drink but not so big as to fill your glass with one piece or make it difficult to sip.

Cocktail of the Week: Purple Pineapple Sangria

Cocktail of the Week: Purple Pineapple Sangria

Sangria
2 bottles of Dry Red Wine – Traditionalists may want to use a Spanish Rioja but you can use any dry, full-bodied wine. A spicy Syrah or Shiraz pairs nicely with blackberries
8 oz Brandy – Try a Spanish Brandy de Jerez
1 Pint Blackberries
1 ½ cups Fresh Pineapple cut into small pieces
1 Orange sliced and then cut into small pieces – remove seeds while slicing
8 oz Ginger Ale

1 hour (or up to 1 day) ahead, put Blackberries and Pineapple into a large pitcher or beverage dispenser.
Add Brandy and muddle the fruit in the Brandy until the juice and brandy mix to cover the fruit – cover tightly and refrigerate
Before serving, add Wine and Ginger Ale stir and serve over Ice.

Tip: Be sure to cut your fruit in to small pieces. The fruit should be big enough to nibble as you drink but not so big as to fill your glass with one piece or make it difficult to sip