Start the week off right with these eye-opening Sunday brunch cocktails.
The Dream Mimosa
1 gingerroot, peeled (approximately the size of your palm)
1 quart fresh apricot nectar
1 bottle brut champagne or sparkling wine
Fresh mint to garnish
Pure gingerroot in food processor. Pour into strainer or cheesecloth and push ginger through until 2 tablespoons of juice are produced. Add juice to apricot nectar and stir well. Blend in champagne. Garnish individual glasses with fresh mint.
1/4 cup plus 2 tablespoons Whole Foods fresh-squeezed apple juice
3 tablespoons (1 jigger) Sauza Tres Generation tequila
1 tablespoon Gran Gala
Splash of fresh orange juice
Splash of fresh Key lime juice
Thin slice of Granny Smith apple to garnish
Shake all ingredients except apple slice in cocktail shaker with ice. Strain mixture into martini glass and float apple slice on top. Or serve in a highball glass over ice with the apple slice lightly rolled lengthwise and placed in the mouth of the glass.
Fresh Fruit Agua Fresca
BLUE MESA GRILL
1/4 pineapple, peeled and diced
1/4 honeydew melon, peeled and diced
1/4 cantaloupe, peeled and diced
1/2 pint strawberries, diced
1/2 bottle of Roseâ€™s Grenadine
1/2 cup sugar
3 quarts (12 cups) water
3 tablespoons (1 jigger) Malibu Pineapple rum, per drink
PurÃ©e all fruit in a blender. Add sugar and water. Blend all ingredients except for the alcohol. Fill glass with ice, add alcohol, and fill with fruit/water mixture (agua fresca). Can be made with or without alcohol for the kids.
Strawberry Cream Agua Fresca
BLUE MESA GRILL
1 quart (4 cups) water
1 quart milk
1 quart ice
1/2 cup sugar
2 cups strawberry pure
3 tablespoons (1 jigger) Bacardi O, per drink
Sliced strawberries to garnish
Blend all ingredients except rum. Fill glass with ice, add rum, and fill with fruit/water mixture (agua fresca). Garnish with strawberry slice. Can be made with or without alcohol for the kids.
2 tablespoons celery salt
1/2 tablespoon freshly ground black pepper
1 tablespoon Tabasco sauce
1 tablespoon Lee & Perrins Worcestershire sauce
1 heaping tablespoon fresh horseradish
1/2 cup fresh lemon juice
1 quart high-quality, all-natural tomato juice
1 750-ml bottle Absolut Pepper vodka (approximately 2 ounces or 1 shot per serving)
Olives and lime wedges to garnish
Mix salt and black pepper then add to tomato juice. Add remaining ingredients. Mix well. Serve in individual glasses and garnish with two olives and a lime wedge. Note: Substitute any unflavored, premium vodka for a mild drink.
CAFE ON THE GREEN
Dried cranberries to garnish
Pour champagne into flute about three-quarters of the way full. Add a splash of Triple Sec and a splash of cranberry juice. Garnish with several dried cranberries.
** wine tip
You can keep any recipe that calls for sparkling wine or champagne PG-13 (or baby-shower ready) by substituting sparkling cider. Try Martinelli’s Sparkling Cider. Available at most supermarkets.