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Sip Away, It’s Friday!

You’ve worked really hard this week, so celebrate with a festive cocktail! I appreciate drinks that are tasty and light. Too often, the best cocktails are loaded with sugar and artificial sweeteners. I’d rather waste the calories on a cupcake. In anticipation of the weekend, I’m whipping up three of my favorite cocktails. The prep work is simple, and you don’t have to feel too bad about the calories. Oh— and you know the rule: drink responsibly.

 Happy sipping!

 

GRAPEFRUIT MOJITO

Ingredients: white rum (2 shots), grapefruit (¼), mint leaves (3), agave (1 tbsp), soda water

Directions: Peel and slice ¼ grapefruit and put in a cocktail shaker. Add mint leaves and agave. Muddle ingredients. Add ice and shake. Once shaken, pour all ingredients into a tall glass and top with soda water. Garnish with a slice of grapefruit.

*** Note: if using a small cocktail glass, only one shot of rum is needed.

Serves one

 TEQUILA TEASER

Ingredients: tequila (2 shots), jalapeño (1 slice), cucumber (6 slices), fresh lime juice (1 squeezed lime), agave (1 tbsp), soda water

Directions: Add tequila, jalapeño (sans seeds), cucumber slices, lime juice and agave in cocktail shaker with ice. Shake until cold. Pour all ingredients into a tall glass and top with soda water. Garnish with a slice of cucumber.

*** Note: add jalapeño slices for more spice. If using a small glass, only one shot of tequila is needed.

Serves one

BERRY BURST

Ingredients: vodka (2 shots), raspberries, blueberries, strawberries, soda water, berry ice cubes

Directions: Begin by preparing berry ice cubes ahead of time. Add a single berry to each cube in a traditional ice tray. Once frozen, add a handful of colorful cubes to a glass. Muddle a handful of blueberries and raspberries in a bowl. Add one or two tablespoons of muddled berries to the glass. Pour vodka into a tall glass and top with soda water. Garnish with a strawberry slice.

*** Note: if using a small cocktail glass, only one shot of vodka is needed.

Serves one

*** Video by Erik Shute and Adam Falk ***