Pomegranate French 75

Photo: The Cocktail Snob

Thanks to this week's Water Me Wednesday guest, the dynamic Camille Wilson, aka The Cocktail Snob, for this Tailgate Treat, a Pomegranate French 75.

Ingredients

• 1-ounce pomegranate juice

• ½ ounce lemon juice

• ½ ounce simple syrup

• 1-ounce gin

• Sparkling wine

INSTRUCTIONS

1. Add pomegranate juice, lemon juice, simple syrup, and gin to a cocktail shaker with ice

2. Shake until chilled

3. Strain into a glass

4. Top with sparkling wine

5. Enjoy!

NOTES

Simple Syrup

Ingredients:

• 1 cup water

• 1 cup white, granulated sugar

Directions:

1. Combine water and sugar in a small saucepan

2. Cook on medium heat until sugar is dissolved*

3. Turn down the heat and let cool

4. Add to your next cocktail!

Store any unused portion in your fridge for up to 4 weeks.

Mint Julep

Photo: Unsplash

Don your best Derby hat or seersucker suit and mix up a batch for the big race on Saturday, May 7.

PS: For more on the Derby and fun facts to impress your friends with, check out our “Why The Kentucky Derby Is Our Favorite Event Of The Year.”

Ingredients

• 8 mint leaves

• 1/4 ounce simple syrup

• 2 ounces bourbon

• Garnish: mint sprig

• Garnish: Angostura bitters (optional)

Instructions

1. In a Julep cup or rocks glass, lightly muddle the mint leaves in the simple syrup.

2. Add the bourbon then pack the glass tightly with crushed ice.

3. Stir until the cup is frosted on the outside.

4. Top with more crushed ice to form an ice dome, and garnish with a mint sprig and a few drops of bitters (optional).

This recipe is courtesy of the fine folks over at liquor.com.

Did you know? The mint julep has been the official cocktail of the Derby since 1938. The drink is made with Woodford Reserve bourbon (the official sponsor of this year's event). Over 120,000 juleps are sold every year at the Derby on a typical year. This year, Woodford Reserve is selling special mint julep cups. Of the 148 cups, 18 are gold and retail for $2,500, and 130 are silver and retail for $1,000, with sales benefitting a non-profit for retired thoroughbred horses.

Pink Champagne Margaritas

Photo: The Adventure Bite

Perfect for any, and all, occasions.

Ingredients

• 1 cup champagne

• 2 cups pink lemonade

• ½ cup tequila

• ½ cup triple sec

• ¼ cup lime juice

• Lime slices

• Toppings — sugar sticks rimmed with pink salt and/or sugar

Instructions

1. Combine all ingredients.

2. Rim glass with lime slice then dip them in sugar or salt.

3. Serve with sugar sticks.

Thank you to The Adventure Bite for this amazing recipe. Make sure you check out their site to adjust the recipe for serving sizes (this recipe serves one). Cheers!

Apple Highball

Finally, a cocktail that dry January participants and those who choose to close their day with a drink can agree on.

Ingredients

• 1.5 ounces Ritual Zero Proof Whiskey Alternative or your favorite whiskey (for Keto/Paleo, use the whiskey alternative)

• 1 bar-spoon (about a teaspoon) orange marmalade

• Ginger beer (enough to fill the glass)

• Dried apple and orange chips, for garnish

Instructions

1. Combine whiskey/whiskey alternative, marmalade and ginger beer.

2. Give it a good shake, but you don’t have to go too hard for this one. Just mix it up and go.

3. Garnish and serve. And save those apple and orange chips for a late-night snack.

The original recipe is from the Greatist/Alex Pendergrass.

Holiday Martini

Photo: Kourtney Brooke/TINGE

‘Tis the season to be merry.

Ingredients

• 1 ounce (2 tablespoons) vodka

• 1 ounce (2 tablespoons) 100% cranberry juice (not sweetened*)

• ½ ounce (1 tablespoon) Cointreau

• ½ ounce (1 tablespoon) lemon juice

• 2 teaspoons simple syrup or maple syrup*

• For the garnish: cranberries, rosemary sprig

*See link below for modifications if you’re using sweetened cranberry juice…it changes your simple syrup measurements.

1. Place the vodka, cranberry juice, Cointreau, lemon juice, and syrup in a cocktail shaker with ice. Shake 15 seconds until cold.

2. Strain the drink into a cocktail or martini glass. Garnish with cranberries and rosemary and serve.

Thanks to last week’s Water Me Wednesday guest Kourtney Brooke from TINGE for this sharing this A Couple of Cooks recipe! Visit the original recipe on their website for modifications and how to make a larger batch of these babies for a party.