The Prickly Pear Mocktail

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Prickly Pear

Delicious addition to any cocktail party or Holiday Party. 

Ice
pear
dash of ground cinnamon
Squeeze 1/2 of lemon for fresh lemon juice
1 cinnamon stick
1 sprig of rosemary
Sparkling water of your choice


Directions:

Gather the ingredients and pick your favorite glass 

Slice the pear thinly 

Take a couple of slices and mash 

Fill your glass with ice 

Then put in your mashed pear  

lemon juice

sprinkle with cinnamon 

add sparkling water,

Stir well and garnish with rosemary, sliced pears and cinnamon stick.

Don’t forget being prepared for guests…remember not everyone drinks alcohol. 

#holidays 

#mocktails  

#pear 

#nonalcoholic

#entertaining

Cinnamon ApplePietini’ Mocktail

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Recipe

Republic of Tea Hot Apple Cider Tea

Fever-Tree Ginger beer light

Pellegrino

Ground Cinnamon

Ground nutmeg Pumpkin spice

A slice of Apple

1 cinnamon stick

Make in a pretty glass and enjoy

Mango Witches Brew

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Recipe

Frozen Mangos thawed

Brown sugar

1/3 cup Cinnamon

1 tsp Cayenne

1/2 tsp Lemon Lacroix - Half Can

Fall Spritzer

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Recipe

Fresh Ginger

2 nubs Lemon

half a lemon Lemon Lacroix - half can

The Filly

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Recipe

Makes 2

2 teaspoons matcha (food grade is fine)
3/4 cup sparkling water
1/2 cup lightly packed fresh spearmint leaves, plus a few sprigs for garnish
2 tablespoons organic blonde cane sugar
1-2 tablespoons fresh lemon juice
1/2 cup ginger beer
ice

Place the matcha in a bowl, and gradually work in a tablespoon of the sparkling water drop by drop, stirring constantly, until the matcha is a smooth paste. Gradually stir in the rest of the water.

Place the mint leaves and sugar in a jar or measuring pitcher, and mash with a muddler (or the back of a wooden spoon) until the sugar is dissolved and the leaves are bruised. Stir in 1 tablespoon of the lemon juice, and all of the bourbon and the matcha mixture. Strain the mixture through a fine mesh sieve, pressing on the mint to extract all the good stuff. Taste, adding more lemon if you feel the drink needs it, then pour into two ice-filled tumblers and garnish with a few mint leaves.