Cocktail of the month: Robin’s New Year’s Antioxidant Cocktail

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Each new year brings a plethora of resolutions about getting healthy via diet and/or exercise. I never, ever keep them, so I no longer bother making resolutions. But you’ll notice all sorts of commercials on tv, the Internet, you name it, that feature healthy eating. Bring on the kale, the celebrity-endorsed diet systems, the gym memberships, right? Nope. But I will concede, that foods rich in antioxidants are not only healthy, but taste good. So in the spirit (pun intended) of good intentions, here’s my take on a cocktail rich in antioxidants that can lessen your guilt…slightly.

This is based on a recipe from sweetpaulmag.com – with my modifications. You can find the original recipe here. Where are the antioxidants? They’re in the blueberries! They also make a gorgeously-colored cocktail.

If you can’t find Peach Punch (Minute Maid makes some), you could try using apple juice, or any type of slightly-sweet juice that suits your palate. Then you taste the fruit, not just sugar.

Also note that you can make up a bunch of the blueberry-infused juice, refrigerate it, and create your cocktail later on. I deliberately created this using frozen blueberries, since fresh blueberries aren’t that prevalent during the winter months.

Robin's New Year's Antioxidant Cocktail
 
Prep time
Cook time
Total time
 
A lovely, fruity cocktail bursting with blueberry (antioxidant) goodness!
Author:
Recipe type: beverage
Serves: 1
Ingredients
  • 1 cup frozen blueberries
  • ½ cup Peach Punch
  • ½-1 oz. vodka (to taste)
  • ice
  • lemon slice
Instructions
  1. Put blueberries and peach punch in a saucepan, bring to a boil.
  2. Simmer for 5 minutes, let cool.
  3. Strain liquid into a jar or glass.
  4. Add ice and vodka to a shaker, pour in blueberry liquid. Shake well.
  5. Pour into ice-filled glass. Garnish with lemon slice.

 

 

Cocktail of the Month: Hanukkah Champagne Cocktail

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‘Tis the season for fried food. Here we are, in the middle of Hanukkah, where all things fried in oil are a delight. (Ok, MOST things fried in oil are a delight.) The problem with matching an alcoholic beverage with oily foods is that you don’t want to add any sort of heaviness to the meal. (It’s already heavy enough!) What I have found, however, is that fizzy beverages tend to cut the fattiness of the food. Naturally, my favorite fizzy beverage is Champagne. But what to make that is great for this holiday….a riff on the classic Champagne cocktail!

The classic Champagne cocktail contains a bitters-soaked sugar cube with some cognac, and topped with champagne. I opted to do something a little different to reflect my tastes a bit more. I love beautiful colors, and fruity flavors in my cocktails, so here’s my version of a Champagne cocktail, just in time for Hanukkah. Here’s what I used:

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Cocktail of the Month: Hanukkah Champagne Cocktail
 
Author:
Serves: 1 serving
Ingredients
  • 1 part vodka
  • ½ part Blue Curacao
  • 2 parts Champagne
  • Maraschino cherry
Instructions
  1. Add the vodka and Curacao to a champagne flute, top with champagne, and add a cherry (or more than one cherry) to garnish. If I didn't want to keep the blue color, I'd have added a little of the cherry juice. Given blue and white are classic colors for Hanukkah, I kept the drink as blue as possible.

That’s it! Quick, easy, and festive. This definitely goes down a lot easier than Lipitor with your latkes. Happy Hanukkah!

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Cocktail of the month (June): Summer Solstice Dawn

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I’m very much a Cosmo kind of girl. I love fruity cocktails with beautiful colors. But sometimes I want to try something a little different. In the course of my Internet travels I stumbled upon a fantastic site: thisgirlwalksintoabar.com. It covers all sorts of cocktails, and one that really struck my eye just so happened to be appropriate for June and the Summer Solstice. Plus, it’s pink and fruity, so what’s not to love?

Here’s what you need for this summery libation:

077Note: the original recipe called for Patron Reposado. I didn’t have that, so I used Silver. I suspect that Reposado would impart a more mellow flavor.

Another thing I learned with this cocktail is that having just the right size of barware is really helpful. Apparently I lack the proper size of highball glass! Fortunately I am not too proud to just experiment with different sized glasses, and if the end result is a little too large, what the heck. The drink is still beautiful and delicious.

078(Should have known just from the 1/2 shot of Grenadine that this highball glass was going to be too small. But I had to try to add all the other ingredients and fail in an epic manner before giving up and finding another glass.)

Also note that the color of mine might be a tiny bit different than the end result because the only grapefruit juice I could find at my local store was Ruby Red. I suspect the cocktail might have turned out a little more orange if I had used regular grapefruit juice.

Despite all of these issues, the drink tasted really nice. Very summery, very fruity, not too sweet. Perfect for a gathering of friends. I suspect the Reposado might have made it even better than the Silver Tequila, but sometimes you just have to use what you’ve got around. (I now have a several year supply of grapefruit juice, in zip-top bags holding 1 cup each, in my freezer. Just in case.)

Here’s the recipe:

 

Cocktail of the month (June): Summer Solstice Dawn
 
Fruity and summery, this cocktail is great for the warm-weather months.
Author:
Recipe type: cocktail
Ingredients
  • 2 oz. Patron Silver
  • ½ oz. Grenadine
  • 1 oz. Grapefruit Juice
  • 1 oz. Orange Juice
  • Champagne
Instructions
  1. Add crushed ice to a glass. Then add to that glass the following, in order: grenadine, tequila, grapefruit juice, orange juice, and top with however much champagne you like. You will probably notice the beautiful colors of the dawn sky in your glass! Stir, if you like.

Happy Summer Solstice (a little late)!

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