Pink Party Girl: ~Pink Drinks!~

Raspberry-Mint Champagne Cocktail

Ingredients:

1/4 cup granulated sugar (if you prefer your cocktails to be extra sweet, then kick it up to 1/2 cup)
1/4 cup water
3-4 sprays of fresh mint leaves
3 pints raspberries
1/4 cups fresh lime juice (1-2 limes)
chilled champagne, prosecco or cava

Directions:

Combine the sugar and water into a saucepan and then stir over medium heat until the sugar has dissolved
Add 2 sprigs of mint leaves and let them sit until the syrup cools
Rinse the raspberries and then toss them into a large pitcher
Pour in the lime juice & mix
Once the syrup has cooled, strain and pour it into the pitcher
Pour in the chilled champagne on top
Use the remaining mint leaves & raspberries for garnish
Serve in champagne glasses and enjoy!

*Products featured in the photo above: 4 oz HEAVY Plastic Champagne Flutes, 5.9″ Red BAMBOO Heart Picks, 2 Ply Red Paper Cocktail Napkins, and 2 Ply White Cocktail Napkins) by 'Smarty has a Party'.

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'Watermelon-Mint' Margaritas

Get your margarita groove on, with this recipe for Cinco de Mayo! Refreshingly different, you'll want these drinks all summer long!

5 cups seeded, cubed watermelon

1/4 cup fresh lime juice

1 tablespoon sugar

1/4 cup loosely packed mint leaves

1/4 cup silver tequila

1/4 cup Cointreau

1 cup lemon-lime-flavored soda, chilled

Garnish: watermelon cubes, fresh mint

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A St. Patty's Day Drink

'Liquid Gold'

This one is to die for! Start by dipping your champagne flute in Lemon-Lime margarita salt (we used Twang's yummy version), then pour into the glass:

1 oz. of sparking cider

1 oz. of cinnamon schnapps (we used Hot Damn)

1 oz. of vanilla vodka

then top it off with 1 oz of Ginger Ale

Oh. So. GOOD!

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HAPPY NEW YEAR!!!

ORANGE you glad it's 2012??

Blood Orange Champagne Cocktails

Ingredients

2 1/4 cups freshly squeezed or frozen blood-orange juice

2 750-ml bottles champagne, chilled

Directions

Pour 3 tablespoons juice in each champagne flute. Fill flutes with champagne, and serve.

The New Year's Eve 'Sparkler

The Recipe

Whether you serve mock-tails or cocktails to celebrate the

New Year, this one is easy for both!

Before filling your martini or champagne glass,

roll the rim of the glass in Twang's special

'Bohemian Raspberry Rimming Sugar', the latest in cocktail candy!

Cheers!

Ingredients:

1-1/2 ounces Raspberry Puree(see below)

2 ounces apple-cranberry juice (I used Ocean Spray)

2-3 ounces apple-cranberry sparkling water (mock-tail)

-or-

2-3 ounces of champagne or raspberry vodka (cocktail)

1 sprig of mint, for garnish

Directions: Place raspberry puree and apple cranberry juice in a martini glass or champagne flute. For mock-tail, add sparkling water to fill. Garnish with mint.

For cocktail, add 2-3 ounces of champagne or raspberry vodka, in place of sparkling water. Garnish with mint and enjoy!

Cheers!

To Make Raspberry Puree:

Use 1 pint of raspberries. Place raspberries in the bowl of a food processor; process until pureed. Strain through a fine mesh sieve that is set over a medium bowl; discard solids. Keep in frig in an airtight container; use up within 2 days.

The Madras

Ingredients

1 1/2 ounces 1800 Reposado Tequila
2 ounce cranberry juice
1 ounce orange juice

Instructions

1. Pour the 1800 into a highball glass with ice and then add cranberry, orange, and lime juice. Stir well.
2. If desired, garnish with an orange slice.

The Victoria

When it's sizzling hot outside, take time to sip this summer cooler!

I'm sure it'll help kick your temp DOWN a notch!

The Victoria

Serves 20

20 ounces dark rum
15 ounces cognac
15 ounces vermouth
15 ounces fresh lemon juice
10 ounces pineapple syrup
2 teaspoons Angostura bitters

Peychaud's bitters

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Candy Cane Cocktails

This yummy drink was served at our 'Cookies & Cocktails' Party last Christmas, and needless to say...it was a huge hit! Made from a mixture of Cranberry juice, Peppermint Schnapps and crushed candy canes.....just mix up your batch according to your taste,

and you'll be saying 'Ho, ho, ho'!

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The 'Prickly Pear'

I went to Dallas to help with my friends' daughter's wedding, we had dinner one night at this uber-cool restaurant in the new art district of Oak Cliff. The restaurant was a fab design, over-the-top decor - industrialized in some ways, yet very upscale rustic.

I asked what the bartender recommended and before he could answer, a young woman sitting down behind me must have heard my question, because she quickly replied, "The Prickly Pear Margarita!" (Prickly Pear is a cactus in Texas!)...