Boney Wench

One of the lightest and freshest tasting rum drinks you’ll find — this one is actually a combination lock — with both rum and MeKhong, the Thai spiced rum-whiskey.  It’s a lot of  tall, icy drink on a summer day — for not so many calories.

1/2 oz Captain Morgan’s spiced rum
1/2 oz MeKhong
4 oz pineapple juice
dash Burlesque bitters
dash sea salt
1 t lime juice
1 t marischino cherry juice
10 oz La Croix Coconut sparking water
1 c crushed ice
+
cherry to garnish
1/4 c lime sherbet to garnish
powdered nutmeg to garnish

Combine all ingredients in a cocktail shaker and shake until icy cold.  Strain into a tall chilled glass with a small scoop of lime sherbet floated on top, with a cherry and a dusting of nutmeg.

175-190 calories, depending on sherbet

Southern Belle

The perfect Southern Belle — a little salty, a little sweet, faintly bitter and a little tarted up — with a kick at the end of the night.

Actually — this started out as a Salty Dog — then I realized the only vodka was a flavor that wouldn’t possibly work.  So — when the going gets tough — we reach for Southern Comfort.  In this case, Southern Comfort Lime.

8oz fresh squeezed grapefruit juice
1/2 oz marischino cherry syrup
1 1/2 oz Southern Comfort Lime
1/2 t sea salt
dash of Ume Plum bitters

Combine all in a shaker full of ice — pour into a tall glass with a straw!

Peach Blitz

This is a drink blended smooth then poured over ice — with lots of flavor and body.

The flavor profile is interesting and somewhat unique to cocktails as far as I can tell — but it’s a combination that’s been around a long time outside the bar.

You’ll need a 12 oz chilled glass for this — a huricane or lg champaign/dessert goblet

Though the recipe says to peel the peach — my personal preference is to leave the peel on for the added flavor and texture —  If you do choose to leave the peel on, be sure to wash the peach thoroughly, or better yet — just buy organic peaches.  The fuzzy surface of a peach tends to hold on to pesticides and other chemicals — so be aware of where and how your fruit is grown.

1 med  chilled freestone peach; peeled, pitted, and quartered  (about 4-5 oz of useable fruit)
2 oz (4 T) sour cream
1 T honey
1 oz organic coconut vinegar (sub rice vinegar if necessary)
1 oz Amaretto
1/2 oz light spiced rum
1/4 t Vietnamese cinnamon
pinch powdered clove
pinch sea salt
1/2 c crushed ice

Combine all ingredients in a blender and whip until smooth and frothy.  Add more honey to taste if necessary.  Pour into a tall chilled glass with a couple of ice cubes — and top with a dusting of cinnamon.  Serve with a straw and a long spoon.
(about) 525 calories (!)

Dora’s Tipsy Root Beer Float

My grandfather used to make root beer floats — it was his ultimate in decadent and over-the-top indulgence.  THIS IS NOT that rootbeer float.

However, it is meant to be an extreme treat and a fun twist on the old fashioned favorite.  If you have to go sugar free for health reasons — Virgil’s is one of the few brands that makes a stevia-sweetened root beer that succeeds.

8 oz Ice cold Virgil’s Root Beer(or other real-sugar premium Root Beer)
1 oz Stoli Vanilla vodka
1/2 oz Three Olives Root Beer vodka
5 drops Dutch’s Spirits BoomTown bitters
4 oz premium vanilla ice cream
sea salt

Combine vodka and bitters in the bottom of a tall fountain milk-shake glass.  Add a scoop of premium vanilla ice cream, then gently pour cold root beer over the ice cream and the liquor.  Add another small scoop of ice cream to the top of the glass.

Garnish the foamy top and ice cream with just a few grains of sea salt.  Serve with a straw and a long handled spoon.
About 400 calories depending on brands.

Shot Limes

While this recipe will produce a jar of lime quarters that are each about half a tequila shot — they are also an amazing addition to a Margharita, or a Limeade Cooler.  Or — add one to your favorite Salty Chihuahua, or even iced tea!

1 Quart clamp top jar*
3 – 3 1/2 lbs limes
1/3 c sea salt
2+ c quality tequila of your choice
2 T orange juice
–>(some people also add a quartered jalapeno or red chili pepper to the jar.  If you want your jar spicy, leave the seeds in the jalapeno.  If you just want the pepper flavor and not the heat — remove the seeds.)

*see note with Fire Cider #1 recipe on how to sterilize your jar

Wash your limes and trim the ends off 2 lbs of the limes.   Cut each trimmed lime into quarters, lengthwise.

Put 1 T of the salt into the bottom of your sterilized jar, then begin layering lime quarters and salt until the jart is loosely packed and no more quarters will fit.  Add the orange juice, the strained juice of 2 limes, and enough tequila to fill the jar, leaving as little air at the top as possible.

Shake the jar several times and put it in the fridge.  Each day for 3 weeks shake the jar and return it to the fridge.  After 3 weeks you can begin using the limes.  (keep refrigerated)  Each lime will be equivalent to about 1/2 shot of tequila.  You can use the salty lime tequila that’s left in the jar in your drinks (use with 7-up, or my the spoonful in Salty Dogs, or add it to Coca Cola!

24 hrs after sealing — beautiful!