Watermelon Margaritas

Ingredients

• 1 teaspoon lime zest
• 1/2 cup water
• 1/2 cup sugar
• 3 tablespoons coarse salt
• 1 lime wedge
• 1 cup watermelon puree (*see Cook's Note)
• 2 tablespoons fresh lime juice
• 1/2 cup premium 100 percent agave tequila
• 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier or triple sec)
• 1 cup ice

Directions

In a medium saucepan, combine the lime zest, water, and sugar. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature and strain out the zest. (Can be made in advance; keep in a covered container in the refrigerator.)

Chill a margarita glass in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of the glass with a lime wedge and dip the glass into the salt, coating the top edge.

In a cocktail shaker, combine 2 tablespoons of the cooled lime syrup with the watermelon puree, lime juice, tequila, orange-flavored liqueur, and ice. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glass and garnish with a lime wedge.

*Cook's Note: To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed.

Mango Margarita

Ingredients

For the Mango Margarita Mix:

• 1 1/4 pounds fresh mangoes
• 1 cup water
• 1/2 cup sugar
• Gray salt

For the drink:

• 3 cups ice
• 1 1/2 cups Mango Margarita Mix
• 4 ounces tequila
• 2 ounces triple sec
• Lime wedges
• Mint Salt, recipe follows

Directions

Peel and pit the mangoes and cut them into large chunks. Place the mango in a blender with the water, sugar, and a pinch of salt. Blend until smooth. Taste and add more sugar, if necessary.

Fill the blender with ice and add the Mango Margarita Mix, tequila, and triple sec. Blend until smooth. Rub the rim of a margarita glass with a lime wedge and dip into Mint Salt to coat rim. Fill glass and enjoy!

Mint Salt:

1 cup fresh mint leaves

1 cup gray salt or coarse sea salt

Clean and dry mint and roughly chop. With a mortar and pestle, crush equal parts fresh mint and salt.

Yield: about 1 cup salt

Blueberry - Lime Margarita

Ingredients

• 2 cups ice
• 1 cup frozen blueberries
• 1 cup blueberry nectar
• 1/4 cup seltzer
• 2 tablespoons frozen limeade
• 1 tablespoon lime juice
• 3 ounces tequila, optional
• 1 lime wedge
• Coarse salt

Directions

Combine ice, blueberries, blueberry nectar, seltzer, limeade, lime juice and tequila, if using, in a blender and blend until smooth. Rub rim of 2 glasses with lime wedge and dip in salt. Divide the margarita between the prepared glasses and serve.

Green Hornets

- 1 can Limeade (in frozen juice section)
- 1 1/2 cans Club Soda (using Limeade can)
- 1 can vodka (again use Limeade can)

Combine all ingredients, shake or stir until mixed & serve over crushed or chunk ice. (orig. recipe called for mixing in blender w/ice until smooth.) Enjoy!

Source: Leslie Kane

Hot Toddy

Hot Toddy

Bring on Winter - We're Ready!

1 oz. Brandy
1 Tablespoon Honey
1/4 Lemon
1 cup Boiling Water
1 Tea Bag

Coat the bottom of a mug with the honey. Add brandy and juice of lemon quarter. On the side, boil water and add tea bag to make hot tea. Pour steaming tea into honey/brandy/lemon combination.

(I used one teaspoon lemon juice in place of lemon, and green tea...This was SOOOO good and I bet it would taste good when you're sick)

Source: http://www.drinkoftheweek.com/archive/h/hot_toddy.htm

Honey-Mulled Apple Cider

Makes 10 servings

6 inches stick cinnamon, broken
1 tsp whole allspice
1 tsp whole cloves
10 cups pasteurized apple cider or apple juice (2 1/2 quarts)
1/3 cup honey or packed light brown sugar

Make a spice bag with cinnamon, allspice, and cloves. (a spice bag allows you to remove the spices from simmered drinks in one easy motion. Start with a double-thick, 6 inch square of 100 percent cotton cheesecloth. Place spices in the middle, bring up corners and secure with a kitchen string.)

In a 3 1/2 to 5 quart slow cooker combine spice bag, apple cider and honey.

Cover and cook on low heat for 5 to 6 hours or high heat for 2 1/2 to 3 hours.

Remove spice bag and discard. Ladle into mugs and enjoy!