Four Drink Recipes I Want to Try

rose and gin cocktail

 Cardamom Rose Cocktail


1.5 oz of Hendrick’s gin
.75 oz of Rose syrup
.25 oz of Fresh lemon juice
.75 oz of Fresh grapefruit juice (ruby red preferably)
2 dashes of Peychauds bitters
1 Cardamom Pod


  1. Lightly muddle 1 cardamom pod at the bottom of shaker (not too much muddling or it will overpower the drink)
  2. Add the rest of the ingredients
  3. Add ice
  4. Shake for 20 seconds
  5. Strain over fresh ice to remove the cardamom pod
  6. Add a splash of seltzer water
  7. Garnish with rose petals or fresh lemon wedge


Blood Orange Sangria


1 bottle chardonnay
1/4 cup brandy
3 blood oranges
1 cara-cara orange, or other orange
1/2 ruby red grapefruit
1/2 lemon
1 small apple
1 small pear
sparkling water


  1. Pour the wine and brandy in a large pitcher.
  2. Juice 2 blood oranges, 1/2 grapefruit, and 1/2 lemon. Juicing by hand works perfectly.
  3. Strain through a fine mesh strainer to remove pulp and seeds, then pour into the pitcher. Stir.
  4. Core and chop the apple and pear and place the pieces into the pitcher.
  5. Slice the remaining 2 oranges into halved segments and/or round slices and add to the pitcher.
  6. Stir and refrigerate until ready to serve. Best if chilled for 4 hours before serving to allow flavors to fully develop.
  7. Pour each glass, add some of the fruit, and a good splash of sparkling water [about 2-3 tablespoons per serving, for 4 servings].

*Tip* Recipe is easily doubled.  For a sweeter drink add 1/4 cup sparkling citrus juice in step 1, and reduce the splash of sparkling water by half.


Peach Margaritas


lemon wedges
1 cup tequila
1 cup fresh peach juice (about 5 peaches)
1/3 cup fresh lemon juice
1/2 cup Cointreau
ice cubes


  1. On a small plate spread salt. With lemon wedges moisten rim of 6 ounce glasses. Dip glasses into salt. Place glasses into freezer to chill.
  2. In a pitcher combine tequila, peach juice, lemon juice and Cointreau. Remove glasses from freezer and serves margarita mixture over ice. Garnish with peach slices & enjoy!


Sparkling Pear and Cranberry Cocktail


2 tablespoon(s) dry cranberries
1/2 cup(s) organic pear nectar
32 ounce(s) Moscato d’Asti wine
8 small sprigs fresh rosemary


  1. Put cranberries in a small bowl; add 2 tablespoons warm water. Soak until cool, about 15 minutes. Drain, pat dry, and refrigerate until serving.
  2. Divide pear nectar evenly among eight tall champagne glasses. Add cranberries, and then gently pour the Moscato d’Asti into the glasses. Garnish each with a rosemary sprig.

All recipes and photos can be found at

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