[citem title=”Snap Pea Irinha” id=”citem_74″ parent=”collapse_3″]
1∕4 cup snap peas (more for garnish)
1 ounce agave nectar
1 1∕2 ounces gin
Cracked black pepper
In a heavy rocks glass, muddle lime and snap peas until pods are crushed and the lime is juicy. Add agave and gin. (Strain if you prefer.) Fill with ice and stir. Finish with pepper. Garnish with snap peas.
[citem title=”Pear Lime Chile Cocktail” id=”citem_24″ parent=”collapse_3″]
1∕2 lime (in 2 quarters)
2 ounces agave nectar
2 ounces pear liqueur
2 ounces vodka
Whole jalapeño (for garnish)
In a shaker, muddle jalapeño slices, lime and agave nectar. Add pear liqueur, vodka and ice. Shake well and strain into a tall cocktail glass. Top with club soda and garnish with a sliced jalapeño.
Per serving: 603 calories, <1 g fat (0 g saturated), <1 g protein, 92 g carbohydrates, <1 g fiber, 11 mg sodium
[citem title=”Blueberry Lavender Mojito” id=”citem_32″ parent=”collapse_3″]
1 ounce lavender syrup*
Juice of 1∕2 lime
15-20 blueberries (3 or 4 for garnish)
1 1∕2 ounces white rum
Cocktail pick or toothpick
In a tall glass, muddle mint leaves, lavender syrup, lime juice, 15 blueberries and rum. Muddle just enough to combine flavors, being careful not to over-muddle (you can strain if you prefer). Fill glass with crushed ice. Top with club soda. Stir until well-blended. To garnish, place 3-4 blueberries on a cocktail pick. Serve with a straw.
*To make lavender syrup: Bring 1 cup water, 1∕2 cup super-fine organic sugar and 1∕4 cup dried organic lavender to a boil, reduce to a simmer and cook for about 10 minutes, then pour through a fine sieve into a sterilized glass container with a lid and refrigerate.
Per serving: 176 calories, <1 g fat (<1 g saturated), <1 g protein, 18 g carbohydrates, 1 g fiber, 8 mg sodium
[citem title=”Spiced Beet Cocktail” id=”citem_96″ parent=”collapse_3″]
Juice of 3 limes
2 teaspoons organic brown sugar
Pinch of ground ginger
1 1∕2 ounces silver tequila
1∕2 ounce mezcal
1 ounce “fresh sour” mix*
1 beet leaf (for garnish)
In a sauté pan, add sliced beet, lime juice, brown sugar and ground ginger. Cover and simmer over medium heat for about 10 minutes, or until beets are tender. Stir occasionally to keep from sticking. Remove the beets and let the remaining liquid cool. In a shaker, add tequila, mezcal, about 2 ounces of cooled beet liquid and the “fresh sour” mix. Add ice. Shake well. Strain into cocktail glass. Garnish with beet leaf.
*To make “fresh sour” mix: Combine 1 cup hot water with 1 cup super-fine organic sugar and 2 cups fresh lemon juice (the juice of about 8 lemons). Refrigerate in a sterilized glass container with a lid.
Per serving: 257 calories, <1 g fat (<1 g saturated), 1 g protein, 32 g carbohydrates, 1 g fiber, 36 mg sodium
[citem title=”Pom-aniac” id=”citem_55″ parent=”collapse_3″]
2 ounces organic pomegranate juice
1 1∕2 ounces organic vodka
1∕2 ounce freshly squeezed organic lemon juice
1∕2 ounce agave nectar
Splash of Campari
1∕2 ounce maraschino liqueur or Cointreau
Club soda or sparkling water (to top off)
2 thin rounds of cucumber (for garnish)
Organic lemon twist (for garnish)
Pour the pomegranate juice, vodka, lemon juice, agave nectar, Campari and maraschino liqueur into an ice cube-filled cocktail shaker. Shake vigorously for 30 seconds, then strain the mixture into an ice cube-filled glass. Top off with club soda and garnish with cucumber and lemon.
Per serving: 252 calories, 0 g fat (<1 g saturated), 1 g protein, 32 g carbohydrates, 1 g fiber, 9 mg sodium