Category Archives: Mixology

A Midori Sour that Goes Against the Green

Food Thinkers offers up this very grown-up approach to the Midori Sour, using fresh pineapple and lemon juices from your juicer … entirely avoiding any extra sugar and relying instead on the Midori itself to sweeten the deal.

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Punch Up Your Juleps with Peaches

Mint juleps may remind you of horses and big hats, silver cups and Southern drawls. But this recipe adds the surprising ingredient of fresh peach juice to the mix, making this famous Southern specialty perfect for summertime sipping no matter where you call home.

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Every Day's a Vacation with At-Home Piña Coladas

The piña colada is a great way to experiment with the simplicity of adding fresh juice to your adult beverage repertoire because it only requires juicing one ingredient: a pineapple.

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Freshly Juiced Spicy Bloody Mary with Roasted Tomato and Garlic

The Bloody Mary is a go-to brunch classic. But can you improve on a classic?

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Now This is a Real Asian Pear Mojito

If you want to really rev up your mojito mojo, why not impress your guests with a real Asian pear twist on the classic Cuban cocktail.

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Persimmon and Lychee Gimlet

It’s still a great time for fresh persimmons. You can really show your mixology swagger with this ingredient not often seen outside of Asian markets.

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The Grapefruit Thai Warrior

We’re just coming into peak season for grapefruit in Arizona and California. From January to June, you can enjoy these fresh bittersweet citrus giants. For the Grapefruit Thai Warrior we are pitting two different types against each other in the battle to win over your palate.

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Oh My Cocktail, Clementine

One of the best holiday gifts that nature and botany give us is the sweet lil’ Clementine. The White Elephantine Cocktail highlights the Clementine’s idiosyncratic taste with a broad base of sweet autumnal fruit. A dry Prosecco provides a pachydermic punch of bubbly fantasy.

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Fresh Organic Honeydew vs. the Girly Drink Mystique

So many mixed drinks are full of so many different ingredients that people have no connection. When you use organic, uber-fresh fruit, you connect yourself and your guests to the ingredients and create a richer hospitality experience.

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Feisty, Frothy Mimosa

Instead of a well-behaved juice, you get a frothy, sensual experience. A cold, frothy orange juice mixed half and half with a chilled, dry sparkling wine gives you a mimosa teeming with activity.

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