FRIDA’S MULE COCKTAIL: JALAPEÑO INFUSED MEZCAL, GINGER BEER, LIME JUICE

– 1 cup jalapeno infused mezcal*
-¼ cup freshly squeezed lime juice
-2 cups+ more for topping ginger beer
-Agave nectar (optional)
-Lots of crushed ice
-Lime wedges, sliced jalapenos, and gooseberries for garnish

1. To make a big batch of cocktail (serves 4 ish) : in a jug place 1 cup of jalapeno infused mezcal, 2 cups of ginger beer, lime juice, and sweeten to taste with agave nectar (usually 2 tablespoons does the trick). Gently stir.

2. Grab your moscow mule glasses (or any glass if you don’t have these copper beauties), fill them up with ice and pour ½ cup of cocktail mix in each glass. Top with additional ginger beer if needed. Garnish with jalapeno slice, lemon wedge, and gooseberry. Pretty!

*Jalapeno infused mezcal: place 1 cup of mezcal in a glass container. Cut 1 jalapeno pepper in half and place it in container with mezcal. Cover and let it sit. Infusing time varies depending on desired taste: 4 hours (mild), 8 hours (spicy), up to 2 days (hot!)

Find the recipe here.

BOOZY SALTED CARAMEL PRETZEL ROOT BEER FLOATS

Bourbon Salted Caramel

-1 cup Sugar
-1/4 teaspoon Salt
-1/4 cup Water
-1/2 cup Heavy cream
-2 tablespoons Unsalted butter
-1/2 teaspoon Bourbon

Boozy Float

-Bourbon salted caramel
-6 packages Hard root beer
-1 quart Vanilla ice cream
-2 cups Pretzels
-Whipped cream

1. Dip the rim of a tall glass, jar, or mug in the bourbon salted caramel. Place glass in the freezer.

2. Place 1 cup of the pretzels in a food processor and pulse until just broken down (or hammer them in a cloth bag if you don’t have a processor). Transfer to a small plate, then remove glasses from freezer and dip each rim in the broken pretzels.

3. Spread some caramel on the inside of the prepared glass. Add ice cream. Drizzle with more caramel sauce and broken pretzels. Top with hard root beer, whipped cream, additional caramel sauce, and whole pretzels also dipped in caramel.

Find the recipe here.

WHITE CHOCOLATE PEPPERMINT BARK MARTINI
Ingredients per drink

-2 oz. white chocolate liqueur
-1/2 oz. vanilla vodka*
-1/2 oz. peppermint schnapps
-Splash of milk or cream, to taste
-White chocolate, melted, for rimming the glass
-Crushed peppermint candies, for rimming the glass
-Whipped cream, for serving (optional)

1. Melt the white chocolate in a shallow dish, and dip the rim of the glass into it. Shake off any excess, then dip into the crushed peppermint candies. Place glass in the freezer for 5-10 minutes to set.

2. Shake liqueurs with ice, then pour into chilled glass. Add milk or cream, to taste.

3. Top with fresh whipped cream and more crushed peppermint candies, for garnish.

*To make your own vanilla vodka, steep a couple of vanilla beans in 8 oz. of vodka for 5-10 days. Or, replace the vanilla vodka in this recipe with plain vodka, plus a 1/4-1/2 tsp. vanilla extract.

Find the recipe here.

BOOZY COCONUT HOT FUDGE MILKSHAKES

– 2 cups coconut milk coconut ice cream
-1 cup full-fat canned coconut milk
– ¼ cup coconut rum
– 1 teaspoon coconut extract
– ½ cup hot fudge, plus extra for drizzling
– ¼ cup toasted flaked coconut
– Whipped cream for serving

1. Add the ice cream, milk, rum and coconut extract to a blender and blend until smooth.

2. Pour the hot fudge evenly between two glasses – add some to the bottom and around the sides of the glass.

3. Pour the milkshake into the glasses and top with a generous swirl of whipped cream, a hot fudge drizzle, and a handful of toasted coconut.

Find the recipe here.

RASPBERRY CREAM MIMOSAS

-1 bag frozen raspberries (approximately 2 cups)
-1/4 sugar (or more depending on taste, see below)
-1 cup heavy cream
-1 bottle of Martin & Rossi Asti Champagne – or – -Sparkling Wine (Asti is more of a sweet champagne, you can use a dryer champagne for more of a bitter sweet taste)
-Fresh raspberries for garnish

1. In a small sauce pan, thaw raspberries on medium heat until they’ve broken down and become soup-like.

2. Add sugar to sauce pan and combine, stirring until sugar dissolves. Add more sugar to taste if you’d like it more sweet.

3. Remove from heat and puree until well blended.
Pour mixture through sieve in to freezer-safe container to remove raspberry seeds. Let mixture cool.

4. Add cream, stirring to combine.

5. Place in freezer for 3-4 hours (or overnight), until frozen.

When you’re ready to serve, add 2-3 tablespoons to each champagne glass. Pour champagne over each and top with raspberries (I used small bamboo picks). You can also drop a few raspberries directly in to your mimosas!

Find the recipe here.

BOOZY PEACH PIE MILKSHAKES

-1 small slice of peach pie, frozen
-1 pint vanilla ice cream, slightly softened
-1 ounce dark rum
-pie crust crumbs and whipped cream

1. Place the frozen pie, ice cream, and rum in the canister of a high-powered blender. Blend until smooth.

2. Add some milk if the mixture is too thick. Pour into 2 glasses and serve with whipped cream and pie crust crumbs on top.

Find the recipe here.

CHERRY POMEGRANATE MOJITO

– 6 fresh or frozen sweet cherries pitted and halved, thawed if frozen
– 1/4 cup fresh mint leaves plus more for garnish
– 1 lime juiced
– 1/2 cup pomegranate juice
– 2 oz shots of white rum
– 1 tablespoon agave syrup
– Sprite
– Ice

1. Fill four rocks glasses with ice.

2. Place the cherries, mint leaves and lime juice in the bottom of a cocktail shaker. Use a muddler or the end of a wooden spoon to muddle the cherries and mint leaves by pressing them into the bottom of the shaker to release their juices.

3. Add the pomegranate juice, white rum and agave syrup to the cocktail shaker, then fill with ice. Shake for 30 seconds, then strain the mixture into each of the rocks glasses.

Top off each rocks glass with Sprite, garnish with additional mint leaves and serve.

Find the recipe here.

RASPBERRY LIMONCELLO PROSECCO

– 3 cups prosecco, chilled
– 1 cup limoncello liqueur, chilled
– 1 cup frozen raspberries
– 6 sprigs fresh mint

1. In a large pitcher, whisk together prosecco and limoncello.

2. Serve over raspberries, garnished with mint, if desired.

Find the recipe here.