Blackberry Sangria (Redemption- Year Seven: Volume 1; April, 2016)

Prep time: 20 min

Cook time: 15 min
Chill time: 24 hours
Ready in: 24 hours, 35 min
Serves: 4- 8

Ingredients:
1 c. blackberries
1 c. water
3 T. sugar (more to taste)
1 bottle sweet, red wine1/2 c. blackberry vodka
Orange slices, lime slices, and/or fresh blackberries

Directions:
- Place blackberries, water, and sugar in a small saucepan over high heat
- Bring to a boil
- Reduce heat, simmer until blackberries are very soft, about 10- 15 min
- Strain liquid several times and discard fruit
- Pour into pitcher
- Add wine and vodka
- Add orange slices, lime slices, and blackberries, as desired
- Cover and refrigerate for 24 hours
- Serve over ice, garnished with additional fruit

*Jen found recipe here

Strawberry Sangria (Redemption- Year Seven: Volume 1; April, 2016)

Prep time: 15 min

Cook time: 15 min
Chill time: 24 hours
Ready in: 24 hours, 30 min
Serves: 4- 8

Ingredients:
8 c. strawberries- trimmed, halved
2/3 c. sugar
1/2 c. water
3 c. white wine
2 c. sparkling water- chilled
Strawberries- sliced (for garnish)

Directions:
- In a large saucepan over medium heat, combine strawberries, sugar, and water
- Bring just to a boil, stirring until sugar is dissolved
- Remove from heat and cool to room temperature
- Once mixture is cooled, press, a little at a time, through a mesh sieve placed over a bowl, pressing down on the strawberries to extract as much syrup as possible (you should have about 3 c. of syrup)
- Discard solids
- In a 2-quart pitcher, stir together syrup and wine
- Cover and chill up to 24 hours.
- Just before serving, stir in sparkling water
- Garnish with sliced strawberries and serve

*Jen found recipe here

Mango Lassi (Indian- Year Six: Volume 8; November, 2015)

Prep time: 5 min

Ready in: 5 min
Serves: 2

Ingredients:
1 c. plain yogurt
1/2 c. milk
2 mangoes- peeled, pitted, cubed
1 T. honey
Pinch cardamom

Directions:

- Put all the ingredients into a blender and pulse until smooth
- Pour into chilled glasses and serve immediately

*Jen found recipe here

Strawberry Vodka Sparklers (Pin Perfect- Year Six: Volume 7; October, 2015)

Prep time: 5- 10 min

Ready in: 5- 10 min
Serves: 1

Ingredients: 

1/2 c. frozen strawberries

Ice (for chilling)

2 oz. strawberry infused vodka

2 oz. simple syrup

2 oz. pink lemonade

2 oz. sparkling wine

Mint (for garnish)

Directions:
- Place frozen strawberries in drinking glass
- Pour ice, simple syrup, and vodka into a shaker and shake well
- Add lemonade
- Pour over frozen strawberries
- Top with sparkling wine
- Garnish with mint

*Liz found recipe here

Moscow Mules (Oldies- Year Six: Volume 4; July, 2015)

Prep time: 10 min

Ready in: 10 min
Serves: 4

Ingredients: 
2 limes

Ice
8 oz. vodka
16- 24 oz. ginger beer- chilled

Directions:
- Squeeze half of a lime into a glass (or copper mug) and drop in the half lime
- Add 2- 3 large ice cubes
- Pour in 2 oz. vodka
- Fill with cold ginger beer
- Repeater for remaining three drinks

*Liz found recipe here

Bermudan Dark & Stormy Cocktail (Someplace Traveled- Year Six: Volume 1; April, 2015)

Prep time: 15 min

Ready in: 15 min
Serves: 4

Ingredients:
Sugar
8 oz. Gosling’s Black Seal rum
16 oz. Gosling's ginger beer
1 lime- cut into wedges

Directions:
- Rub rims of glasses with lime wedge
- Dip rims of glasses in sugar
- Fill glasses with ice
- Pour 4 oz. ginger beer in each glass
- In each glass, pour 2 oz. rum over back of a spoon to help keep darker layer floating on top
- Garnish each drink with a lime wedge

*Julie found recipe here

Red and Gold Cocktails (I Dare You!- Year Five: Volume 9; December, 2014)

Prep time: 5 min

Ready in: 5 min
Serves: 6

Ingredients: 
1 bottle champagne
1 bottle Chambord

Directions:
- Pour champagne into flutes to about 2/3 full
- Pour Chambord in, very slowly, against inner wall of flute so that it sinks
- Serve!

Salted Caramel Lattes (I Dare You!- Year Five: Volume 9; December, 2014)

Prep time: 15 min

Cook time: 10- 20 min
Ready in: 25- 35 min
Serves: 6

Ingredients:

SALTED CARAMEL:

1/4 c. granulated sugar
1 T. water
1/4 tsp. light-colored corn syrup (can be omitted but helps reduce crystallization)
2 T. whipping or heavy cream
1 tsp. vanilla extract
1/4 tsp. salt

12 shots espresso

6 cups milk- heated, frothed

Pumpkin pie spice

Directions:
- In a large saucepan, add sugar, water, and corn syrup and bring to a boil over high heat, whisking until sugar has dissolved
- Allow mixture to boil until it has turned caramel-color, about 5- 12 min, at which point it will likely be smoking slightly; the final stage when it turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don't let it burn
- Throughout boiling time, swirl pan gently every minute or two if necessary, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce
- As soon as sauce has turned caramel-colored, reduce heat to low
- Very carefully and slowly, add cream, standing back because mixture will bubble up considerably
- Very carefully, add vanilla and salt, standing back because mixture will bubble up again
- Whisk until sauce is smooth and combined
- Bring back to a boil for 1 min
- Transfer sauce to glass jar and allow to cool uncovered; sauce thickens considerably as it cools
- Pour 2 shots espresso into each coffee mug
- Add 2 T. caramel sauce
- Fill to 1/2" from top of mug with milk, and stir
- Top with froth
- Sprinkle pumpkin pie spice on top and serve


*I found recipe here

Gingerbread Lattes (I Dare You!- Year Five: Volume 9; December, 2014)

Prep time: 15 min

Cook time: 20 min
Ready in: 35 min
Serves: 6

Ingredients:

SYRUP:

1/2 c. water
1/4 c. + 2 T. granulated sugar
1 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. vanilla extract

12 shots espresso

6 cups milk- heated, frothed

Pumpkin pie spice

Directions:
- Combine syrup ingredients in a medium saucepan
- Bring mixture to a boil
- Reduce heat and simmer syrup, uncovered, for 15 min
- Remove syrup from heat and cover it
- Pour 2 shots espresso into each coffee mug
- Add 2 T. gingerbread syrup
- Fill to 1/2" from top of mug with milk, and stir
- Top with froth
- Sprinkle pumpkin pie spice on top and serve

*I found recipe here

Peach and Blackberry Sangria (Farmers' Market- Year Four: Volume 4; July, 2013)

Prep time: 10 min

Chill time: 2- 24 hours
Ready in: 2 hours, 10 min- 24 hours, 10 min
Serves: 4- 6

Ingredients: 
1 (750 ml.) bottle red Spanish table wine- chilled
1 1/2 c, peach puree
1 c. peach brandy
1/4 c. simple syrup- chilled
1 c. blackberries
2 ripe peaches- halved, pitted, sliced (plus more for garnish)
Ice cubes

Directions: 
- Combine all ingredients, except ice cubes, in a pitcher

- Cover pitcher and refrigerate for 2- 24 hours

- Serve sangria over ice in red wine goblets

- Garnish goblets with sliced peaches


*Liz found the recipe here

Fruit Salad Smoothie (Fruity Fun- Year Four: Volume 3; June, 2013)

Prep time: 10 min

Ready in: 10 min
Serves: 3- 6

Ingredients: 
1/2 c. grapes
1 med. orange- peeled, halved, seeded
1 (1/2" thick) slice pineapple, core included
1/4 cucumber- peeled
1 carrot- halved
1/4 medium apple- cored, seeded
2 c. ice cubes

Directions: 
- Blend all ingredients in a blender and serve


*Julie found recipe here

Pina Coladas (Tropical- Year Three: Volume 4; August, 2012)

Prep time: 5 min
Ready in: 5 min
Serves: 4

Ingredients:
2 c. ice
1 c. pineapple juice
1 cup white rum (optional)
1/2 c. cream of coconut
4 pineapple wedges (for garnish)
4 maraschino cherries (for garnish)

Directions:
- Add ice, pineapple juice, rum, if desired, and cream of coconut to blender

- Blend on high speed until ice is crushed, ingredients are combined, and drink is smooth, about 30 seconds

- Pour into glasses

- Garnish with pineapple wedge and cherry, if desired

*Jen found recipe here

Mango Lassi (East Meets West- Year Three: Volume 3; July, 2012)

Prep time: 5 min
Ready in: 5 min
Serves: 2

Ingredients:
1 c. plain yogurt
1/2 c. milk
1 c. mango- peeled, stone removed, chopped
4 tsp. sugar (to taste)
A dash of ground cardamom (optional)

Directions:
- Put all ingredients into a blender and blend for 2 min

- Pour into individual glasses, and serve

- Can sprinkle top with a little cardamom
- Lassi can be kept refrigerated for up to 24 hours


*Julie found recipe here

Happy Punch (Last Supper- Year Three: Volume 1; April, 2012)

Prep time: 5 min
Ready in: 5 min
Serves: 6- 8

Ingredients:
1 c. pineapple juice
1 c. orange juice
1 c. lemonade
1 (750 ml.) bottle white wine

Directions:
- Mix all ingredients, and serve

Agave Kiss Cocktails (Cupid's Delight- Year Two: Volume 11; February, 2012)

Prep time: 5 min
Ready in: 5 min
Serves: 1

Ingredients:
2 oz. tequila (silver)
1 oz. white creme de cacao
1 oz. double cream
1/2 oz. Chambord
White chocolate flakes (for rimming)
Fresh raspberries (for garnish)

Directions:
- In a cocktail shaker filled with ice, add tequila, white crème de cacao, double cream, and Chambord and shake for 15 seconds
- Pour into a chilled cocktail glass, rimmed with white chocolate and add a spear of fresh raspberries to serve


*Julie found recipe here

Red Wine Sangria (Picnic in the Park- Year Two: Volume 4; July, 2011)

Prep time: 15 min
Chill time: 24 hours
Ready in: 24 hours, 15 min
Serves: 8

Ingredients:
2 bottles red, Spanish, table wine
1 c. brandy
1/2 c. triple sec
1 c. orange juice
1 c. pomegranate juice
1/2 c. simple syrup (or more, to taste)
Orange slices
Apple slices
Blackberries
Pomegranate seeds

Directions:
- Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving


*Jen found recipe here

Chocolate al Estilo Sudamericano ~ South American Style Hot Chocolate (Latin Lovers- Year Two: Volume 1; May, 2011)

Prep time: 5 min
Cook time: 8 min
Ready in: 13 min
Serves: 4

Ingredients:
4 c. whole milk
1 1/3 c.  chocolate chips
2 T. sugar
2 tsp. vanilla extract
1/2 tsp. chili powder
1/4 tsp. cinnamon
Pinch salt
1 c. water

Directions:
- In a large saucepan, combine all ingredients over medium heat, whisking constantly, until smooth and hot but not boiling, about 8 min
- Pour into 4 large mugs


*I found recipe here

Gin Fizzes (Easter Brunch- Year Two: Volume 1, April, 2011)

Prep time: 5 min
Ready in: 5 min
Serves: 6

Ingredients:
1 small can orange-pineapple juice
1/2 orange-juice-can-full of gin
1 pint whipping cream
Ice
Orange slices (for garnish)

Directions:
- Pour first three ingredients into a blender
- Fill blender the rest of the way with ice and blend
- Garnish with orange slices

Sweet Tart Cocktails (White Trash Bistro- Year One: Volume 7; October, 2010)

Prep time: 5 min
Ready in: 5 min
Serves: 12

Ingredients:
1 pkg. grape Kool-Aid
1 bottle orange soda
1 pkg. cherry Kool-Aid
1 (750 ml.) bottle vodka

Directions:
- Mix both Kool-Aids with soda
- Pour vodka into a cup, or if you are making a large quantity put it in a punch bowl
- Pour soda mixture over vodka

*Rebecca found recipe here

Lava Flows (Hawaiian Luau- Year One: Volume 4; July, 2010)

Prep time: 5 min
Ready in: 5 min
Serves: 2

Ingredients:
1 oz. light rum
1 oz. coconut rum
2 oz. strawberries
1 small banana
2 oz. unsweetened pineapple juice
2 oz. coconut cream
Ice

Directions:
- Blend the 2 rums and strawberries in a blender to form a smooth paste
- Pour this mixture into a tall glass
- Rinse blender, then blend banana, coconut cream, and pineapple juice in blender with ice until smooth
- Pour this mixture into glass with the rums very slowly and watch as the strawberry mixture oozes its way to the top along the sides of the glass creating the flowing lava effect
- Garnish with a pineapple wedge and paper umbrella


*Jen found recipe here