Boozy Spin on National Blueberry Month!

July is officially in full swing and many are celebrating National Blueberry Month by heading to blueberry fields with family and friends. If you’re looking for more ways to incorporate all your freshly picked blueberries into seasonal recipes, why not try one of these delicious cocktails featuring Pomegranate Blueberry SPARKLING ICE.
  • 1 Part Reisling
  • 1 Part Pomegranate Blueberry Sparkling Ice
  • Pomegranate Seeds
  • Blueberries
  • Cranberries
  • 1 Teaspoon Agave
  • Mint (to garnish)
  1. Mix all ingredients in a pitcher
  2. Pour contents into wine glasses
  3. Add mint to garnish
  • 1 Part Dry Champagne
  • 1 Part Pomegranate Blueberry Sparkling Ice
  • Mint (to garnish)
  • Blueberries (to garnish)
  1. Mix all ingredients in flutes
  2. Add fresh mint and blueberries to garnish

Luna de Miel de Café (Honeymoon Coffee)

luna de miel de café|Sarafina's Kitchen

  • 2 oz. CoolBrew Chocolate Almond Coffee
  • 1.5 oz.  Bushmills Irish Honey Whiskey
  • 1.5 oz. heavy cream
  • 1 T Wholesome Sweetners Cinnamon Agave Syrup
  • 1 T vanilla extract (preferably homemade)
  1. Fill a cocktail shaker half-full with ice.
  2. Add the coffee, whiskey, cream, agave, and vanilla to the shaker.
  3. Shake gently until well combined.
  4. Pour into a glass and add the ice from the shaker, if desired.


Thank you to CoolBrew for the fantastic samples they sent me.  I wish the Chocolate Almond weren’t a limited edition flavor!

Juice-Based Cocktails for the Summer (Fruit Cooler)

Whether we are ready or not, summer is quickly upon us.

Despite the heat and other things we’d rather forget about summer, it is the time for cool, refreshing, juicy cocktails.

I’ve wanted a juicer for a long time, but most of them take up too much value countertop real estate in my kitchen.

But I’ve been lusting after the Juicepresso.  It’s finally a juicer that’s compact enough to fit in any kitchen, without losing any of the power of the large juicers.

Juicepresso___High Res

I’d like you to believe that my sole purpose of getting one is for healthy drinks, but I’d really end up using it for cocktail bases.  I like you guys and can’t pull one over on you.

One of the recipes I’m dying to make for this long holiday weekend is the Fruit Cooler.  I mean, it could not be easier…and how tasty does that look?

Fruit Cooler

  • 2 handfuls of cherries (1-2 cups) pitted
  • 2 apples (cored)
  1. Juice together for a rich burgundy-red juice.
  2. Add vodka to taste. Shake and serve up. Garnish with a mint leaf.

Juicepresso___Fruit Cooler


Easter Bonnets

From Virginia Hospitality

easter bonnets

  • 1 1/2 ounces vodka
  • 1 1/2 ounces apricot brandy
  • 1 1/2 ounces peach brandy
  • 1/4 lemon, juiced
  • Champagne
  • Slice of orange, cherry, or pineapple
  1. Place the first 4 ingredients in a tall glass.
  2. Add ice to top of the glass and fill with champagne.
  3. Garnish with slice of orange, cherry, or pineapple.
  4. Serve with a straw.

Lavender French 75

from Love & Lemons



  • 2-4 teaspoons lavender syrup, to taste
  • 4 tablespoons gin
  • squeeze of lemon, to taste
  • 4 tablespoons champagne
  • ice, if you’re ingredients aren’t already chilled
  • optional: sub sparkling water for champagne for a lighter cocktail
lavender simple syrup*:
  • about 5-7 little fresh lavender flowers
  • 1/2 cup sugar
  • 1/2 cup water


  1. In a small saucepan, bring the ingredients for the lavender syrup to a boil. Reduce heat and simmer for about 5 minutes or until the sugar dissolves. Stir as needed to keep the sugar from sticking to the bottom of the pan.
  2. Transfer to a glass jar and let chill in the fridge. Strain out the lavender after 30-60 minutes and continue to let it chill. Store leftovers in the refrigerator for up to a week.
  3. Mix all cocktail ingredients together & stir. Taste and adjust to your liking.

*I purchased my Lavender Syrup.


>In Search Of…

the origin of the Mexican Martini.

I’ve tried ordering it outside of Texas and get strange looks. I now know why: it’s a Texas creation, and more specifically, it looks like it is an Austin invention.

After doing a little online research, I found that both the Cedar Door and Trudy’s claim to be the home of the original Mexican Martini.

Cedar Door actually sells Mexican Martini mix and says that their recipe is as follows:

2 oz. Tequila
2 oz. Triple Sec
2.5 oz. Mexican Martini Mix
1 Fresh Squeezed Lime
3 Green Olives

The Austin Chronicle had this version of the Door’s recipe in 2005:

In a 16-oz. shaker full of ice, combine:
1.5 oz. Sauza Gold Tequila
1.5 oz. Hiram Walker Triple Sec
Finish with freshly squeezed lime juice, a splash of orange juice, and sweet and sour.
Shake well and serve in a champagne glass with a salted rim, garnished with three olives on a sword pick and a lime wedge.

Trudy’s doesn’t list their recipe on their site, but I found one claiming to be their’s on Recipezaar.

The local Tex-Mex place here in Leander, Jardin del Rey, makes a wonderful one and I know they do not use Sprite® in their’s like some recipes I found call for. The recipe I found that is closest to Jardin’s is the following:

Fill the shaker half full of ice
2 parts tequila
1 part triple sec or Grand Marnier
a splash of olive juice (from the jar you get the garnish olives from)
a splash of lime juice
roughly 1 part of sweet and sour mix (lemon based), usually less than 1 part, whatever fills up the cocktail shaker
Shake well and serve in a martini glass garnished with a few olives and the martini glass can be rimmed in salt.

So, it appears this uses sweet and sour mix in place of Cedar Door’s Martini Mix. I read elsewhere that Cedar Door’s mix is primarily pure cane sugar, water, and citrus oils.

I’ve also seen a few recipes call for a few dashes of olive juice, but I think the olives in the bottom of the glass will be more than enough saltiness to cut through the sweetness of this drink.

>Oprah’s Pomegranate Martini

>from: the show Oprah and Rachael Ray Throw a Holiday Party

my note: I used Bacardi Limon instead of Absolute Citron or white tequila. One, because it was cheaper…and two, because Dustin doesn’t like dry alcoholic beverages. It was very good with the rum. I also found that using martini glasses, this made closer to 4 drinks rather than 2.

1 1/2 cups pomegranate juice
2 oz. Absolute Citron vodka OR white tequila
1 oz. Cointreau liquor
1 Cup ice
Optional: Splash of sparkling water
Optional: Squeeze of lemon

Serves 2.

>Sparkling White Sangria

>from: Julissa Hernandez

note: I got this recipe from Juli to use for a bridal shower I threw last summer. It was a great recipe and super easy to make. I kept her exact wording here, because that’s what makes recipes personal and special. :)

Buy cheap white wine (one of those BIIIIG jugs)
1 20oz seltzer water
Karo Light Corn Syrup (1 cup)
Triple Sec (orange liquor) (1 cup….but to kick it up i add A LOT more ;) )
juice from 1 lemon, 1 lime, 1 orange
assorted fruits: red and green apples sliced, oranges sliced, strawberries sliced, and grapes (I freeze them to use as ice cubes so you don’t water it down with real ice- before you freeze them separate them into little bunches f 3’s or 4’s)

Combine corn syrup, triple sec, and juices of the lemon, lime, and orange and let sit for 30 minutes.
Keep the wine and seltzer chilled as well as all the fruit slices

As people start to arrive add all the wine stir well, add the fruits and frozen grapes.

Add seltzer last to keep it sparkly.

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