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La Luna Cocktail

La Luna Cocktail


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Created as a tribute to chef Rick Bayless for Chicago's "A Taste for the Arts" 30th Anniversary Gala, this refreshing cocktail combines Hendrick's gin with a mix of lime and cucumber juices and spicy jalapeño syrup.

Ingredients

For the cucumber juice

  • 2 large English cucumbers

For the jalapeño syrup

  • 8 jalapeños, cored and chopped
  • 2 Cups raw sugar
  • 2 Cups hot water

For the La Luna cocktail

  • 2 parts Hendrick's gin
  • 1 part cucumber juice
  • 1 part fresh lime juice
  • 1 part jalapeño syrup
  • Ice
  • 2 parts soda water
  • Salted cucumber spear, for garnish

Servings1

Calories Per Serving1961

Folate equivalent (total)96µg24%

Riboflavin (B2)0.5mg31.8%


    • kosher salt
    • 1/4 cup fresh grapefruit juice
    • 1 tablespoon fresh lime juice
    • 1 teaspoon sugar
    • 1/4 cup mezcal or tequila
    • 1/4 cup club soda
    1. Pour some kosher salt on a plate. Rub half of rim of a highball glass with a grapefruit wedge dip rim of glass in salt. Combine 1/4 cup fresh grapefruit juice, 1 tablespoon fresh lime juice, and 1 teaspoon sugar in glass stir until sugar is dissolved. Stir in 1/4 cup mezcal or tequila, add ice, and top off with 1/4 cup club soda. Garnish with grapefruit wedge.

    How to make the best paloma cocktail

    For the best ever Paloma recipe, get your hands on the freshest ingredients.

    For starters, use freshly squeezed grapefruit juice from the sweetest and most ripe grapefruits you can find. Freshly squeezed juice is by far the best tasting, most rewarding way to go. A simple, budget-friendly citrus juicer makes this task extremely easy.

    If absolutely necessary, bottled 100% grapefruit juice can be used…but you’ll definitely be able to tell the difference between freshly squeezed and bottled. Some recipes make use of grapefruit soda or orange juice, but we’ve found that pure fresh grapefruit juice offers unparalleled flavor.

    Freshly squeezed lime juice is next. That hand held juice squeezer will come in handy once again.

    Lastly, a nice quality tequila will work wonders for your Paloma recipe. Be sure it’s a good Blanco (silver) tequila, as that is the standard for Paloma cocktails.

    Because there are so few ingredients in a great Paloma recipe, every ingredient counts: freshly squeezed grapefruit juice, freshly squeezed lime juice, and a great Blanco tequila.


    2. Moscow Mule

    Ingredients:

    vodka
    lime juice
    ginger beer
    lime wedge for garnish

    This delicious cocktail is great for everything from back yard BBQs to happy hours at your favorite local watering hole. It&rsquos a fairly simple drink with essentially two main ingredients according to AllRecipes.com. The trick to making a great Moscow Mule is finding a ginger beer that fits your taste. Some ginger beers can be overly spicy or too sugary, so experiment with a couple different brands to find the one for you. For a classic Mule, enjoy out of a copper mug.

    Instagram @ Titos

    Drinks & cocktails with Absolut Vodka

    Fill a shaker with ice cubes. Add all ingredients, shake, then strain and pour into a martini or coup/coupette glass, garnish with a pinch of ground coriander powder over the top. Click the ingredients to get instructions on how to make them.

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    Absolut Sparkling Ice

    Absolut Vodka, Sparkling Wine

    How to make

    Pour all ingredients in a cocktail glass. Add an ice ball flavored with store-bought or homemade cordial of your choice*. *To make homemade raspberry OR passion fruit OR cucumber mint cordial flavored ice balls: Blend 100 g raspberries OR 100 g passion fruit puree OR ½ cucumber and 25 g mint with 500 ml of simple syrup. Strain through a fine strainer and freeze in ice sphere molds. Leftover cordial can be stored refrigerated in a clean, airtight container.

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    Cashew Hardshake

    Absolut Vodka, Cashew Milk, Maca Powder, Lucuma Powder

    • Ice Cubes
    • 1¼ Parts Absolut Vodka
    • 5 Parts Cashew Milk
    • ½ Teaspoon Maca Powder
    • ½ Teaspoon Lúcuma Powder

    How to make

    The secret to this smooth and nutty cocktail lies in making your own Cashew Milk. To do this, get 20 raw Cashews, 1 pitted Medjool date and 100 ml of Water per drink. Soak the date and nuts in the water for 2 hours, then add everything to a blender along with Maca Powder, Lúcuma Powder, Absolut Vodka, and ice cubes. Blend on high speed, adding more ice until you reach the desired consistency. Once smooth, pour the drink into a chilled highball glass, and garnish with a sprinkle of Maca powder. You can use store-bought Cashew milk if you're in a pinch, but the home-made stuff will taste much better in the end. To do this, omit the cashew nuts, date and water from the recipe above and replace with 150 ml Cashew Milk instead.

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    Absolut Cordial Drop

    Absolut Vodka, Lemon Juice, Fresh Homemade Raspberry Cordial

    • 1 Part Absolut Vodka
    • ½ Part Lemon Juice
    • ½ Part Fresh Homemade Raspberry Cordial

    How to make

    Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a shot glass. *You can use a cordial of your choice. To make homemade raspberry OR passion fruit OR cucumber mint cordial: Blend 100 g raspberries OR 100 g passion fruit puree OR ½ cucumber and 25 g mint with 500 ml of simple syrup. Strain through a fine strainer and store refrigerated in a clean, airtight container.

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    Doris Royal

    Absolut Vodka, Cucumber, Lemon Juice, Sugar Syrup, Lillet Blanc, Suze, Champagne, Mint Leaf

    • Ice Cubes
    • 1½ Parts Absolut Vodka
    • ¾ Part Cucumber
    • ¾ Part Lemon Juice
    • ⅔ Part Sugar Syrup
    • ⅓ Part Lillet Blanc
    • ⅓ Part Suze
    • Champagne
    • 1 Sprig Mint Leaf

    How to make

    Muddle cucumber and lemon juice in a shaker. Add lillet blanc, suze, sugar syrup, Absolut Vodka and ice cubes. Shake and strain into a wine glass filled with ice cubes. Top up with champagne. Garnish with mint leaf.

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    Absolut Gangster

    Absolut Vodka, Clove Bitters, Lillet Blanc, Sugar Syrup, Orange

    • Ice Cubes
    • 1½ Parts Absolut Vodka
    • 4 Splashes Clove Bitters
    • ½ Part Lillet Blanc
    • ¼ Part Sugar Syrup
    • 1 Peel Orange

    How to make

    Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a rocks glass filled with ice cubes. Garnish with orange.

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    Spooky Pumpkin Martini

    Absolut Vodka, Milk, Vanilla Extract, Cinnamon Syrup, Pumpkin Puree

    • Ice Cubes
    • 1½ Parts Absolut Vodka
    • 1 Part Milk
    • 1 Dash Vanilla Extract
    • 1 Teaspoon Cinnamon Syrup
    • 2 Tablespoons Pumpkin Puree

    How to make

    Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass.

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    Sea Breeze

    Absolut Vodka, Grapefruit Juice, Cranberry Juice, Lime

    • Ice Cubes
    • 1½ Parts Absolut Vodka
    • 2½ Parts Grapefruit Juice
    • 1½ Parts Cranberry Juice
    • 1 Wheel Lime

    How to make

    Fill a highball glass with ice cubes. Add all ingredients. Garnish with a lime wheel.

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    FR E SH A VOCA DO

    Absolut Vodka, Cucumber Juice, Aloe Vera Juice, Lemon Juice, Avocado, Stevia, Cucumber

    • Ice Cubes
    • 1¼ Parts Absolut Vodka
    • 1⅔ Parts Cucumber Juice
    • ⅓ Part Aloe Vera Juice
    • ⅓ Part Lemon Juice
    • 1 Wedge Avocado
    • 1 Teaspoon Stevia
    • 1 Wheel Cucumber

    How to make

    Add ⅛ of an Avocado, Cucumber Juice, Aloe Vera Juice, Lemon Juice, Stevia and Absolut Vodka to a blender. Blend on high speed until completely smooth. Pour everything into a shaker filled with ice. Shake and strain into a chilled Cocktail Glass, and garnish with a Cucumber Wheel.

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    Moscow Mule

    Absolut Vodka, Lime Juice, Ginger Beer, Lime

    • Ice Cubes
    • 1½ Parts Absolut Vodka
    • ½ Part Lime Juice
    • Ginger Beer
    • 1 Wedge Lime

    How to make

    Fill a mule mug with ice cubes. Add Absolut Vodka and lime juice. Top up with ginger beer. Garnish with a lime wedge.

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    Absolut Vodka Martini

    Absolut Vodka, Dry Vermouth, Lemon Zest, Green Olive

    • Ice Cubes
    • 1½ Parts Absolut Vodka
    • ¼ Part Dry Vermouth
    • 1 Twist Lemon Zest
    • 1 Whole Green Olive

    How to make

    Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a cocktail glass. Garnish with a twisted lemon zest and a green olive.

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    Absolut Twist and Soda

    Absolut Vodka, Soda Water, Grapefruit Zest

    • Ice Cubes
    • 1⅓ Parts Absolut Vodka
    • 5 Parts Soda Water
    • 1 Spiral Grapefruit Zest

    How to make

    Fill a rocks glass with ice cubes. Add all ingredients. Garnish with a lime OR a lemon OR a grapefruit zest twist.

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    Swedish Death Nettle

    Absolut Vodka, Nettle Tea, Lime Juice, Nettle Cordial, Soda Water, Mint Leaf

    • Ice Cubes
    • 1½ Parts Absolut Vodka
    • 1⅔ Parts Nettle Tea
    • ¾ Part Lime Juice
    • ⅔ Part Nettle Cordial
    • Soda Water
    • 1 Sprig Mint Leaf

    How to make

    Fill a highball glass with ice cubes. Add lime juice, nettle cordial, Absolut Vodka and nettle tea. Top up with soda water. Garnish with mint leaf.

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    Appletini

    Absolut Vodka, Lemon Juice, Simple Syrup, Apple Liqueur, Apple Juice

    • Ice Cubes
    • 1½ Parts Absolut Vodka
    • ¾ Part Lemon Juice
    • ¾ Part Simple Syrup
    • ⅔ Part Apple Liqueur
    • ⅔ Part Apple Juice

    How to make

    Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass.

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    Absolut Soda Spinfusion

    Absolut Vodka, Soda Water, Lime

    How to make

    Fill a rocks glass with ice cubes. Add all ingredients. Place the test tube filled with store-bought or homemade cordial of your choice* in the glass and garnish with a lime wheel. To make homemade raspberry OR passion fruit OR cucumber mint cordial: Blend 100 g raspberries OR 100 g passion fruit puree OR ½ cucumber and 25 g mint with 500 ml of simple syrup. Strain through a fine strainer and store refrigerated in a clean, airtight container. 500 ml of syrup will be enough for 10 test tubes.

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    Absolut Mimosa

    Absolut Vodka, Orange Juice, Champagne

    How to make

    Add chilled Absolut Vodka and OrangeJuice into a Champagne glass. Top up with Champagne.

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    White Russian

    Absolut Vodka, Kahlúa, Cream

    How to make

    Fill a rocks glass with ice cubes. Add Absolut Vodka and Kahlúa, top off by adding a cream layer. Pour the cream on the back of a spoon to get the layering right. If you fail with the layering, just stir. It tastes just as good! Want a drink with less calories? Try it out with plant based or regular milk! Or try one of the other versions described below.

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    Sex On The Beach

    Absolut Vodka, Light Orange Juice, Cranberry Juice, Peach Schnapps, Lime, Cherry

    • Ice Cubes
    • ¾ Part Absolut Vodka
    • 3⅓ Parts Light Orange Juice
    • 3⅓ Parts Cranberry Juice
    • ¾ Part Peach Schnapps
    • 1 Wheel Lime
    • 1 Whole Cherry

    How to make

    Fill a highball glass with ice cubes. Add all ingredients. Garnish with lime and a cherry.

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    Vodka Cranberry

    Absolut Vodka, Cranberry Juice, Lime

    • Ice Cubes
    • 1½ Parts Absolut Vodka
    • 5 Parts Cranberry Juice
    • 1 Wheel Lime

    How to make

    Fill a highball glass with ice cubes. Add all ingredients. Garnish with a lime wheel.

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    Bakery Sour

    Absolut Vodka, Bakery Orgeat, Lemon Juice, Aquafaba

    • Ice Cubes
    • 1½ Parts Absolut Vodka
    • ¾ Part Bakery Orgeat
    • ¾ Part Lemon Juice
    • ½ Part Aquafaba

    How to make

    Pour all ingredients into a shaker. Add ice cubes and shake hard. Pour the liquid and ice into a tumbler glass. Garnish with a grapefruit wedge. Prepare the Bakery Orgeat by combining 2 parts sugar, 2 parts water, 1 part leftover pastry or bakery goods such as a cinnamon bun or croissant and blend until smooth.

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    Vodka Mojito

    Absolut Vodka, Simple Syrup, Mint Leaf, Lime, Soda Water

    • 1½ Parts Absolut Vodka
    • ⅔ Part Simple Syrup
    • 6 Whole Mint Leaves
    • 4 Quarters Lime
    • Soda Water

    How to make

    Muddle mint leaves, lime and simple syrup in a highball glass. Fill with crushed ice. Add Absolut Vodka. Stir. Top up with soda water. Garnish with mint leaf.

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    Espresso Martini

    Absolut Vodka, Kahlúa, Espresso, Coffee Bean

    • Ice Cubes
    • 1⅓ Parts Absolut Vodka
    • ⅔ Part Kahlúa
    • ⅔ Part Espresso
    • 3 Whole Coffee Beans

    How to make

    Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass. Garnish with coffee beans.

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    Absolut Smoked Pineapple

    Absolut Vodka, Scotch Whisky, Simple Syrup, Lemon, Pineapple, Sage

    • Crushed Ice
    • 1⅔ Parts Absolut Vodka
    • 4 Dashes Scotch Whisky
    • ⅔ Part Simple Syrup
    • 8 Pieces Lemon
    • 6 Pieces Pineapple
    • 6 Leaves Sage

    How to make

    Cut half a Lemon into 8 pieces. Add the Lemon along with 6 pieces of fresh Pineapple, some Sage and Simple Syrup to a rocks glass. Muddle everything together in the glass, then add Absolut Vodka. Fill the glass with crushed ice and give it all a stir. Add 4 dashes of smoky Peated Whisky, then garnish with a sprig of Sage and a Pineapple wedge. Enjoy!

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    Russian Recycled

    Absolut Vodka, Coffee Ground , Milk, Simple Syrup

    • Ice Cubes
    • 1½ Parts Absolut Vodka
    • Coffee ground
    • 2 Parts Milk
    • ½ Part Simple Syrup

    How to make

    Prepare the coffee flavored Absolut by combining ½ cup used coffee grounds with Absolut Vodka. Let rest for 30 minutes to overnight. Fine strain. Add the coffee flavored Absolut Vodka, your choice of milk and simple syrup into a shaker. Add ice cubes and shake. Pour the liquid and ice into a tumbler glass.


    The first cocktail book by an African American bartender in more than a century

    Shannon Mustipher, the resident rum expert at Glady’s Caribbean in Brooklyn, has just published “Tiki: Modern Tropical Cocktails,” the first cocktail recipe book written by a working African American bartender and released by a major publisher in more than 100 years.

    Mustipher’s book is what she calls a “theater for the senses” where, as in her home bar, calypso, zouk and mambo tunes meet verdant plants and colorful décor, and cocktails come alongside plates of curry goat, jerk chicken, and ackee with saltfish. The book gives a nod to the tiki canon and a new frontier of island-inspired drinks, from the earthy Martiniquais Ti’ Punch with white agricole blanc, to the bright Parasol made with banana syrup. Mustipher hopes her book will transport readers. She can rest easy — anywhere her drinks are is a place you want to go.

    In 90 recipes, Mustipher puts her stamp on tiki. There’s something for everyone. She goes big in Port of Call, a boozy overproof combo featuring arrack, allspice dram and tangerine juice. Her Wingman features brown butter-washed rum, Campari and lime leaf-infused falernum poured into a can of good pineapple cider, a delightful turn. Even shochu and vodka make elegant appearances. “I wanted to make tiki recipes more forward-looking, to signal to the reader this was a fresh take, but still within context,” Mustipher says.

    A project like this doesn’t just emerge from the ether. For the past five years, Mustipher has developed the rum-focused bar program at Glady’s, becoming a go-to authority on cane spirits in the process. Before that, Mustipher was a graduate of the Rhode Island School of Design, where she studied painting and art history — an education put to use art directing this, her first book.

    A Charleston, S.C., native raised in Atlanta, Mustipher grew up visiting her Gullah Geechee relatives in the Lowcountry, hearing their creole and enjoying massive crab boils and cookouts. Food was always social in her family, so it wasn’t a leap for her to be swept along with the rising wave of New York cocktail bars in the mid-2000s. By 2014, she’d made a name for herself as a barwoman. Glady’s came calling. Rum would be the backbone of its new bar program: Could she build it out?

    Mustipher knew that even inquisitive drinkers didn’t know much about rum. They worried the spirit was too sweet, and on the tiki side, Mustipher was concerned her drinks would be perceived as syrupy fillers. But culturally, rum was a good fit for Glady’s, a Crown Heights restaurant serving Afro Caribbean fare. And back then, many of their regulars were residents in the neighborhood descended from Jamaica, Trinidad or Barbados. “People could see things that they recognized and understood. I started in the traditional south with Appleton, Wray & Nephew, Mount Gay. I didn’t have to explain a lot.”

    Rum is a spirit category that still eludes widespread affection in the U.S. “It’s made in more than 90 countries, which makes it the most diverse spirit,” she says. Rum is distilled from fermented sugarcane juice, syrup or molasses and its global variation can make it tricky to pin down. From India and the Philippines to Martinique, Haiti and Peru, cane spirits reign. A rum from Barbados can evoke caramel thanks to higher sucrose levels than one from Jamaica distilled from sugarcane molasses that might present with a hint of fermented funkiness. It’s taken time, but rum is experiencing the appreciation that previously eluded now-prized spirits like gin and mezcal. “When people find out about mezcal in terms of its quality, they start to wonder if that’s going on in other categories as well,” she says.

    Mustipher wants her drinks to send you off, even if just for a moment. She determined that the best way to showcase rum in its pleasantries and complexities was to let the spirit speak for itself. Every pour had to be “sippable neat.” No masking — if she couldn’t savor the rum with nary an ice cube present, it was not at the bar.

    She developed rum flights so customers could learn that the spirit was multifaceted, a thing apart from the cheeky gimmicks to market industrial versions of the stuff on TV. Early drinks at Glady’s were dry and light, often served with pressed-to-order juices. The approach worked. Over time, she saw less skepticism, more engagement. When Mustipher began she struggled to find 50 high-quality rums she could serve unadulterated. Today, she could easily bring in 50 more, if she had the space.

    In her years of research, Mustipher noticed that following the rum and cane spirit trail meant less reading about how rum tastes and more reading about how sugarcane was produced. That’s how she came to understand the role that centuries of forced labor played in the cultivation of sugar how she came to realize that rum as we know it wouldn’t exist in the Americas without the enslavement of millions of Africans and their descendants.

    Sugar — in this country, and especially in the colonized Caribbean — meant unspeakable wealth for business owners, no surprise when the work was free. Mustipher compares the impact of the sugar industry to the effect of striking oil. “It was the basis of our modern economy,” she says. And that of the global economy, too — built on a cutthroat system of forced mating, devastated families and such brutal work processes that the life expectancy of a newly arrived enslaved worker on sugarcane plantations was seven years. “People made sacrifices or were sacrificed, I come right out and say that when I’m serving someone,” she says. “If anything, this history inspires me to treat rum with respect and reverence.”

    Mustipher integrates the complex history of cane spirits in her work, even during service. She wants her drinks to inspire new memories, but she can’t ignore the past. In her early research she came across Tom Bullock, a St. Louis barman whose self-published 1917 work “The Ideal Bartender” helped ground her in the historic role African Americans held in beverage service. Bullock’s is the first known cocktail book to be published by a black person (facsimiles are now in print) it doesn’t escape her observation that if she were his peer, as a woman she wouldn’t have been permitted to mix drinks for a living. Mustipher isn’t the only African American bartender to be inspired by this history. Johnny Caldwell and Taneka Reaves, who blog under the name the Cocktail Bandits, cover Charleston cocktail culture in their indie publication “Holy Spirits.” In Oxford, Miss., Saint Leo bartender Joseph Stinchcomb earned his restaurant a James Beard Award semi-finalist nod for outstanding bar program. Throughout the country, a robust community of black beverage professionals are pushing for more inclusion and fairer representation.

    Mustipher hopes readers actually make her drinks and that the the book is “seen — like really seen,” she says. “Many people don’t see others who look like them behind the bar,” she says. “But we’re here.”

    “Shannon is a true inspiration,” says Nicole Taylor, author of “The UpSouth Cookbook.” Taylor introduced Mustipher to Noah Fecks, who photographed both books. “She chartered her own course, she blazed trails for young, black, queer women and created a book that speaks to her roots as a fine artist.”

    An understated fact of tiki cocktails is that they’re incredibly easy to get wrong. In “Tiki,” Mustipher delivers a reliable guide to transporting and inventive drinks, like a tropical vacation that continues each time you open the book.


    Recipes

    Imbibe is liquid culture. In every issue of the James Beard award-winning magazine and on our website, we celebrate drinks as a distinct culinary category, deserving in-depth exploration of the people, places, cultures and flavors that make the world of drinks so fascinating.

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    Harvest Moon

    Rim a very short tumbler or Old-Fashioned glass with finely crushed graham crackers. (To rim a glass, first put some water or simple syrup on a small plate, then dip the rim into the liquid so it is wet. Put the graham crackers on a separate plate and dip the wet rim. The crackers should stick.)

    Shake. Pour into the glass rimmed with the graham crackers. Top with apple cider (just a few ounces). Garnish with cinnamon stick. [Video: How to Pour a Harvest Moon]

    A Harvest Moon refers to the full moon that takes place closest to the autumnal equinox &mdash which took place yesterday (Sept. 23). This drink is extremely fitting (it even has the golden-yellow color, just like a real Harvest Moon). The taste of the cider and the applejack comes in first, and together with the graham crackers it's a wonderfully sweet start. The drink finishes with the taste of whiskey, and leaves behind a hint of cinnamon. If you wanted to tone down the sweetness you could leave out the applejack. It's a nice, small cocktail so it's easy to finish the whole thing.


    • 2 oz INDOGGO®
    • Muddled Strawberries (3)
    • 3/4 oz Lemon
    • 1/2 oz Simple Syrup
    • Top with Crushed Ice
    • Garnish: Sliced Strawberry

    Muddle strawberries in a cocktail shaker, add INDOGGO®, lemon juice, simple syrup and ice cubes. Shake, then strain into a rocks glass. Serve with crushed ice. Garnish with strawberry slice.


    14 Delicious Cocktails Made with LaCroix Sparkling Water

    LaCroix, the Midwestern sparkling water of the moment, is a cultural phenomenon. From its watercolor-inspired packaging to its fancy flavors (pamplemousse or muré pepino, anyone?), bubbly beverage enthusiasts can’t get enough of the stuff. It’s made with all-natural flavors and free of calories, sodium, and sweeteners. People have made apps that create custom LaCroix labels, built walls out of it, created songs about it, and, of course, gotten boozy with it. We’ve rounded up some of the tastiest cocktail recipes for the seltzer you can’t live without. Give them a try and let us know how it goes!

    1. Brûléed Lemon Sour from Boxwood Avenue

    This refreshing recipe uses lemon LaCroix, vodka, sour mix, and sugar. The garnishes are up to you, but the ones Boxwood Avenue created for the drink make things extra special.

    2. Skinny Sparkling Blueberry Mojito from With Salt and Wit

    Blueberries might not be in season anymore (sob), but if you see any at the grocery store, they are worth picking up to make this drink. Any flavor of LaCroix will do in this recipe, but the plain stuff just might be best.

    3. Pineapple Coconut Rum Slush by Thyme Is Honey

    This “grown-up slushie” from Thyme Is Honey (top 10 most clever food blog titles of all time, for sure) sounds like a piña colada, but with like one percent of the calories.


    Watch the video: How to Make a Godmother


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