Honey Deuce

Photo: Instagram/brookessunshine

It only makes sense that the hottest tennis tournament in the US boasts this refreshing pink drink as its cocktail of choice. The price increased to $23 per drink this year, so enjoy the at-home version for less.

Ps: The name is a play on the tie score of 40-40 known in tennis as "deuce."

Ingredients

• 1 1/4 oz. Grey Goose vodka

• 3 oz. Fresh squeezed lemonade

• 1/2 oz. Chambord or premium raspberry liqueur

• Crushed ice

• Frozen honeydew melon balls for garnish

Instructions

1. Fill a chilled highball glass with ice and add Grey Goose vodka.

2. Top with lemonade and then add Chambord.

3. Garnish with a skewer of honeydew melon balls (note: place honeydew melon in the freezer beforehand. Then, to create melon balls, use a melon baller).

Prosecco Grapes

In Spain, the tradition of eating 12 grapes in 12 seconds, brings you good luck for the 12 months ahead. This recipe combines the Spanish tradition with the American tradition of a champagne toast.

Ingredients

• 2 lb. green grapes

• 1 (750-ml) bottle prosecco

• 4 oz. vodka

• 1/2 c. sugar

1. Wash and dry grapes

2. Place the grapes in a bowl and pour in the prosecco and vodka. Store in the fridge. Allow them to soak for at least an hour.

3. Drain the grapes and place them on a baking sheet. Sprinkle the sugar over the top to coat.

4. Serve

The Viral Dr. Pepper Margarita

Photo: Feline Vodka

The internet's viral Dr. Pepper Margarita may be just what this short week full of sports ordered.

Ingredients

• 2 oz tequila

• 1 can of Dr. Pepper

• Juice of one lime

• 1 oz triple sec

• Ice

• Lime wedge and salt for garnish

Instructions

1. Fill a shaker with ice and the tequila.

2. Squeeze in the lime and shake.

3. Salt the rim and pour in the shaker contents. Top with Dr. Pepper.

Red, White And Blue Salad

Photo: Foodie Crush

Your friends will be grateful for a healthy dish to compliment the giant bowl of potato chips at the Independence Day party.

Ingredients

• 2 cups watermelon cubed

• 1 cup jicama peeled and cubed

• 1 cup blueberries

• 2 tablespoons lime juice

• 2 tablespoons honey

• pinch of chili powder

• 1/2 teaspoon salt

• 1/4 cup fresh mint, chopped

• 1/4 cup feta cheese, crumbled

Instructions

1. Mix watermelon, jicama and blueberries in a large bowl.

2. Mix the lime juice, honey, chili powder and salt in a small bowl and pour over the watermelon mixture.

3. Add mint and more salt to taste and top with feta cheese crumbles. Chill for 30-60 minutes before serving.

Thank you Heidi at Foodie Crush for this recipe. Make sure you go check out the original recipe which includes tips and tricks as well as other fabulous dishes to try.

Pimm's Cup

PHOTO: Unsplash

We bring you the Pimm's Cup in honor of Wimbledon’s favorite gin-based liquor. (Wimbledon starts on July 1).

Ingredients

• 2 ounces Pimm’s No. 1

• 1/2 ounce lemon juice, freshly squeezed

• Ginger ale

Instructions

1. Add Pimm’s No. 1 and lemon juice into a highball glass over ice. Top with ginger ale and stir to combine.

2. You may garnish your glass with a cucumber slice, mint sprig, strawberry, lemon or orange wheel, or a combination of them.

Watermelon Lemonade

PHOTO: Unsplash

Summer served up in a glass.

Ingredients

• A 6 lb watermelon, cleaned

• 4 lemons

Instructions

1. Half your watermelon and scoop the flesh into a blender.

2. Process until smooth and strain through a fine-mesh sieve to remove the seeds.

3. After juicing the lemons, add the juice to the watermelon juice and a generous amount of ice cubes to a large pitcher.

4. Serve by adding a few slices of lemon and mint.

5. Should you want to make this a cocktail, add your favorite spirits.

Buffalo Cauliflower Wings - 2 Ways To Prepare

You spoke, and we heard you - cauliflower wings are the way to go.

We have two fan-favorite recipes that’ll make your mouth water. Your vegan and meat-eating friends alike will look forward to your draft day party.

Cauliflower Wings

(Gluten Free, Vegan and Whole 30 approved)

Ingredients

• 1 cup superfine almond flour

• ½ cup unsweetened almond milk (can use any milk)

• 1 tsp onion salt

• 1 tsp paprika

• ½ tsp garlic powder

• 4 cups cauliflower florets, approx.. 1 medium cauliflower

• ½ cup buffalo sauce (we love Frank’s)

• 1 Tbsp vegan butter (can sub with ghee if not dairy-free for Whole30)

Instructions

1. Cut the cauliflower into pieces. Remove most of the stem and chop the cauliflower into bite-sized pieces.

2. Preheat oven to 450 degrees F and line a baking pan with parchment paper.

3. Make the batter: In a large bowl, combine almond flour, almond milk, onion salt, garlic powder and paprika in a bowl and mix until smooth.

4. Add the cauliflower florets to the mixture and toss to coat.

5. Place florets in a single layer on a baking sheet.

6. Bake for 20-25 minutes until golden brown, flipping halfway through.

7. Make the buffalo sauce: Meanwhile, mix the hot sauce & melted vegan butter/ghee together in a bowl.

8. Pour the buffalo sauce evenly over the cauliflower & toss to coat.

9. Bake again for an additional 10 minutes or until crispy and just starting to brown

Recipe Notes

Feel free to add other spices you like. You can also use crushed grain-free crackers or crushed pork rinds if you are not plant-based.

Check out the recipe, including the handy dandy serving size adjuster on Life Made Sweeter.

Good old fashioned cauliflower wings

Note: not gluten free because of the all-purpose flour

• ¾ cup all-purpose flour

• 1 teaspoon paprika

• 2 teaspoons garlic powder

• 1 teaspoon salt

• ½ teaspoon pepper

• ¾ cup milk or milk alternative

• 1 head cauliflower

• ¼ cup buffalo sauce or hot sauce

• 2 tablespoons coconut oil or vegetable oil

• 1 tablespoon honey

Instructions

1. Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper.

2. In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.

3. Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.

4. Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.

5. Enjoy!

This recipe is a favorite of a few of our fans who wrote in so thank you to Tasty.co for your brilliance.

Disclaimer: We’re not trying to claim we came up with these recipes (like we’re that talented)! We’re simply sharing their good work. Check out the original recipes (linked above) for great modifications, tips and tricks, etc.

Avocado And Corn Salsa

A family favorite for generations.

Ingredients

• 3 ears of corn, cooked and cut off the cob

• 2 ripe avocados, peeled and chopped

• 1 1/2 bell peppers, seeded and chopped (a mix of red/green/yellow)

• 1 red onion

• 1/2 cup of fresh cilantro, chopped

• 1/4 cup apple cider vinegar

• Hot sauce (Tabasco/Frank’s Red Hot) to taste

• 2 fresh limes, juiced

• 1 Tbsp cumin

• 1 tsp salt

• 2 garlic cloves, chopped

• 1 Tbsp olive oil

1. Mix together and serve

Thanks to our Water Me Wednesday guest Lauren Craft from FC Tulsa for sharing her favorite family recipe.