Fuji Apple Soda
- Ice
- 2 ounces Apple-Ginger Syrup
- 3 ounces chilled club soda
- 2 apple slices
- Fill a highball glass with ice. Add the Apple-Ginger Syrup and soda; stir. Garnish with the apple slices.
Tuscan Fresco
- Ice
- 2 rosemary sprigs
- 1 ounce peach nectar
- 1 ounce white cranberry juice
- 1/2 ounce fresh lemon juice
- 1/2 ounce Simple Syrup
- 1 ounce chilled club soda
- Fill a cocktail shaker with ice. Add 1 rosemary sprig and the peach nectar, white cranberry juice, lemon juice and Simple Syrup. Shake well and strain into an ice-filled rocks glass. Stir in the club soda and garnish with the remaining rosemary sprig.
Hibiscus Swizzle
Small ice cubes or crushed ice
- 3 ounces youngberry juice or 2 ounces mixed-berry juice and 1 ounce pomegranate juice
- 3/4 ounce fresh lemon juice
- 3/4 ounce Hibiscus Syrup
- 1 ounce chilled club soda
- Fill a cocktail shaker with ice. Add the youngberry juice, lemon juice and Hibiscus Syrup and shake well. Strain into an ice-filled highball or collins glass and stir in the club soda.
Strawberry & Ginger Cooler
- 2 large strawberries, sliced, plus 1 strawberry half
- 1/2-inch piece of fresh ginger, chopped
- 1/2 ounce Simple Syrup
- Ice
- 2 ounces fresh orange juice
- 1 ounce fresh lime juice
- 2 ounces chilled ginger beer
1. In a cocktail shaker, muddle the strawberry slices with the chopped ginger and Simple Syrup. Add ice and the orange and lime juices and shake well. Double strain into an ice-filled collins glass. Stir in the ginger beer and garnish with the strawberry half.
Pomegranate-Ginger-Chile Nojito
- 2 ounces pomegranate juice
- Coarse sugar
- Ice
- 1/2 lime, quartered
- 8 mint leaves
- 3/4 ounce Ginger-Habanero Syrup
- 3 ounces chilled club soda
1. Moisten the outer rim of a collins glass with 1 ounce of the pomegranate juice and coat lightly with sugar. Fill the glass with ice. In a cocktail shaker, muddle the lime quarters with the mint leaves and Ginger-Habanero Syrup. Add ice and the remaining 1 ounce of pomegranate juice and shake well. Strain into the prepared collins glass and stir in the club soda.
Sophisticated Lady
- 1 unpeeled cucumber wheel, plus 1 peeled cucumber spear
- 1 ounce Simple Syrup
- 1/4 teaspoon salt
- Ice
- 2 ounces cranberry juice
- 1 ounce fresh lime juice
1. In a cocktail shaker, muddle the cucumber wheel, Simple Syrup and salt. Add ice and the juices and shake well. Double strain into a chilled martini glass. Garnish with the spear
Peachy Sweet
- 2 ounces peach nectar
- 1 ounce chilled apple juice
- Four 1/2-inch-thick banana slices
- 1 ounce sweetened coconut milk
- 1 ounce whole milk
- 1/2 cup crushed ice
- 3 very thin coconut slices or 1 peach slice
1. In a blender, combine all of the ingredients except the coconut slices. Puree until smooth. Pour into a chilled highball glass and garnish with the coconut slices.
Strawberry Lemonade
- 2 large strawberries
- Ice
- 3 ounces fresh lemon juice
- 1 1/2 ounces water
- 1 1/2 ounces Simple Syrup
- 2 lemon wedges
1. In a cocktail shaker, muddle the strawberries. Add ice and the lemon juice, water and Simple Syrup. Shake well and strain into an ice-filled highball glass. Garnish with the lemon wedges
Cucumber Cooler
- FAST
- 1/2 cup fresh pineapple chunks
- 2 ounces pineapple juice
- 1/4 ounce Simple Syrup
- 2 ounces Cucumber Water
- Ice
- 1 ounce chilled club soda
- 4 thin cucumber slices
1. In a cocktail shaker, muddle the pineapple chunks and juice with the Simple Syrup. Add the Cucumber Water and ice; shake well. Pour into a highball glass and top with the soda and cucumber slices.
Sangrita
- 2 cups tomato juice
- 1/4 cup fresh orange juice
- 1 tablespoon sugar
- 4 dashes of hot sauce
- Dash of Worcestershire sauce
- Dash of olive brine from a jar of green olives
- Pinch of freshly ground black pepper
1. In a pitcher, combine all of the ingredients and refrigerate until chilled, at least 2 hours. Stir well and pour into chilled shot glasses
Cucumber Cooler
Sangrita
Peachy Sweet
Strawberry Lemonade
Pomegranate-Ginger-Chile Nojito
Sophisticated Lady
Strawberry & Ginger Cooler