triple sec (1:4 ratio of triple sec to champagne)
splash of cranberry juice (for color)
In a champagne flute, pour in 1:4 ratio of triple sec, a splash of cranberry juice for color and then top off with champagne. It’s best to pour mixers in first, then finish off with champagne to avoid fizzy overflow.
Poinsettia is the perfect champagne cocktail for a brunch or a holiday gathering.
2 oranges, sliced thinly
2 lemons, sliced thinly
1/2 cup sugar
1/2 cup orange juice (pulp free)
1/2 cup triple sec
2 bottles cheap red wine
ice cubes for serving
Muddle the fruit with the sugar in a punch bowl or pitcher using a wooden spoon to release some of the fruit juices and dissolve the sugar. Stir in orange juice, triple sec and wine. Refrigerate for at least 2 hours but no longer than overnight. Serve over ice. Add mint sprig or fruit garnish.
1/2 cup Silk Soy Milk Very Vanilla
1 cup orange juice (I like Naked OJ)
1/2 banana, best if cut into pieces and frozen
1 tsp vanilla extract
1 tsp lemon juice
6 ice cubes
Blend all ingredients, except for ice, until smooth, combined, and frothy (30 seconds-1 minute). Add in ice and blend for another 30 seconds.
Makes about 2 cups
In a large pot, add cider, cinnamon sticks, zest of both lemon and orange, cloves, and allspice. Over high heat, bring to a boil and boil for 5 minutes, then reduce heat and simmer for 15 minutes. Remove from heat and add in rum. Serve and enjoy!
9 cups water
2 cups sugar
4 cups brandy
1 12oz can frozen orange juice
1 12oz can frozen lemonade
1 tsp instant tea
In a large pot, add sugar to 7 cups boiling water. Boil and stir until sugar is dissolved, about 1 minute. In a small pot, boil remaining 2 cups of water and add in instant tea. Stir until dissolved. Combine both water mixtures, then add in frozen orange juice and frozen lemonade and stir and break up to dissolve all frozen pieces. Add in brandy and mix to combine. Pour mixture in a large tupperware container and freeze for 24 hours. This can be made weeks in advance and kept frozen.
In a highball glass, serve 2 scoops of frozen mixture with 7up, sprite or club soda. Stir and garnish with fresh mint or maraschino cherries. Drink should be slushy, so serve with a short straw.
Orange Juice (freshly squeezed or your favorite brand, pulp-free)
In a champagne flute, pour in a splash of triple sec, a 1:5 ratio of orange juice and then top off with champagne. It’s best to pour mixers in first, then finish off with champagne to avoid fizzy overflow.
Mimosa is the perfect champagne cocktail for a brunch or a holiday gathering.
2 oz dry gin
1 tsp superfine sugar
1/2 oz lemon juice
5 oz Brut champagne
In a chilled cocktail shaker filled with ice, combine first 3 ingredients and shake well. Strain into a flute and top off with 5 oz of champagne.
It’s best to pour mixers in first, then finish off with champagne to avoid fizzy overflow.
French 75 is the perfect champagne drink on a warm day.