Ingredients:
2 oz light rum
juice of one lime
1 oz. pineapple curd
1 oz. triple sec (or Grand Marnier)
5 Mint leaves
Preparation:
In a blender combine the first 4 ingredients with about a cup of ice and blend until the ice has been crushed and the appearance of the drink is light and foamy. Muddle the mint leaves in the bottom of a tall glass, then pour the cocktail mixture over the top. Garnish with a slice of lime or additional mint leaves. Cheers.
For 2 servings;
Juice from 2 large Blood oranges
1 1/2 TBSP. Just Jan's Organic Strawberry Spread
4 oz. Vodka
2 oz. St. Germaine Liquor
1 oz. Simple Syrup
Pour ingredients into a cocktail shaker filled with ice. Shake until thoroughly comibined, and pour into martini glass. To serve garnish with a slice of Blood orange and basil or mint.
1/2 cup brandy 1/4 cup triple sec 1 cup pomegranate juice 1/2 cup simple syrup 1 apple, cut into small cubes 1 bottle red wine 1/2 lemon thinly sliced + quartered 1/2 orange thinly sliced + quartered 1/2 lemon sliced 1/2 orange juiced 1 lime juiced 1/2 cup simple syrup Simple Syrup In a pot combine 3/4 cup sugar and 1 cup water and bring to low boil. Stir until sugar and water are combined into a smooth syrup. Remove from heat and stir in 1/2 cup of Tangerine Marmalade. Mix until fully combined. Dice the apple, and slice half of the orange and half of the lemon. Juice the other half of the lemon and orange....
photo credit: Chef Martin Lopez
1 cup Vodka
2 1/2 cups plain tomato juice
Juice of one lemon
2 tsp. celery salt
1/2 Tbsp. Worcestershire sauce
2 Tbsp. Tangerine Sriracha
2 oz. Tangerine juice
Zest 1/2 tangerine or more if you like
Garnish with celery stalk, stuffed olives or any cocktail condiments that suit your fancy!
Makes 2 generous servings
1/2 bottle light white wine such as Sauvignon Blanc
1/2 firm ripe peach
2 firm ripe apricots
1 heaping Tbsp. of Just Jan’s Apricot Spread
splash of simple syrup
Mason jar
Pour wine into mason jar. Add Just Jan’s Apricot Spread. Shake or whisk to combine. Add splash of simple syrup, sliced peaches and apricots. Put in the refrigerator for 2 to 4 hours. The wine will soak into the fruit. Pour a single serving into your favorite wine glass with a few slices of fruit. The remaining fruit can be served chilled or served over some vanilla ice cream.
