Featured Mixologist of the Month
Tito’s Skinny Tea
1.5 oz Tito’s HandmadeVodka
Crystal Light Peach Tea made with fresh ginger water and lemon juice
Fresh peach and ginger slices for garnish. Optional garnishes: lemon and sprig of mint.
Instructions: Fill a tall glass with ice and add the Tito’s Handmade Vodka. Fill with the Crystal Light Peach Ginger Tea mix. Add a straw and stir. Garnish with peach and ginger slices.
Tools Needed: Knife & cutting board, 2 pitchers, Large mesh strainer, Large/long spoon, Straws
Skinny Peach Ginger Tea Mix Variation: Slice one cup fresh ginger and boil it for 30 minutes in 2 quarts of water. Strain water into a pitcher (save the ginger slices for garnishing purposes). In another pitcher open and pour in a small tub of Crystal Light Peach Tea powder, 5 cups of the fresh ginger water, and quarter cup of fresh lemon juice. Stir.
Tips: For radical ginger lovers, use 2 cups fresh sliced ginger. Skinny Lemon Ginger Tea: Replace the Crystal Light Peach Tea with Crystal Light Lemon Tea. Skinny Raspberry Ginger Tea: Replace the Crystal Light Peach Tea with Crystal Light Raspberry Tea.
Tito’s Tropical White Sangria
Make 8 servings
1 750 bottle dry white wine
4 oz Tito’s Handmade Vodka
4 oz coconut water
½ cup white grape juice
½ cup pineapple juice
½ cup fresh lemon juice
¼ cup falernum syrup
24 oz lemon-lime soda (can use sugar-free if desired)
Assorted tropical fruits and non-toxic flowers for garnish
Instructions: Pour all the ingredients except for the soda into a pitcher and stir. Add the fruit and allow to sit in the fridge for at least 3 hours. When ready, scoop the fruit out with a ladle and distribute in 6 pretty glasses then fill 3/4 with ice. Add the sangria and top with a non-toxic tropical flower.
Tools Needed: Knife & cutting board, Pitcher, Large/long spoon, Ladle, Straws
Tips: White grape juice can be replaced with apple juice. Provide bamboo skewers so the spiked fruit can be retrieved from guests glasses. Or skewer the fruit to use as the garnish. Change the theme to Tito’s Yellow Rose Tropical Sangria by using yellow rose petals in place of the tropical flowers.
Instructions: Shake the first four ingredients with ice and strain into a chilled cocktail glass. Slowly add fresh cream on top.
Tools Needed: Knife & cutting board,Mesh strainer, Pitcher, Funnel, Clean 750 ml size bottle, Container/squeeze bottle for raw simple syrup, Small pot, Wooden spoon.
Tito’s Handmade Vanilla Pod Infused Vodka: Split a long vanilla pod in half with a knife and drop into a Tito’s Handmade Vodka bottle. Place into a cool dark space for one week. Each day, shake the bottle once. On the eighth day strain the vodka into a pitcher then funnel into a clean bottle.
Raw Simple Syrup: Add one cup filtered water and one cup raw sugar to a small pot. Heat and stir until sugar is dissolved. Remove from heat and allow cooling. Pour into a container of choice or squeeze bottle and keep in the fridge until needed.
Tips: The hazelnut liqueur can be replaced with chocolate liqueur, Drambuie, or raspberry liqueur.
About Cheryl Charming: Cheryl tended bar for 28 years with the bulk of her experience on a cruise ship and at Walt Disney World. She has a popular info-rich website (misscharming.com), 5000 question iPhone drink trivia app (Miss Trivia), hand-crafts fun cocktail jewelry (http://www.misscharming.com/jewelry.html), collects drink seen in film, works as a beverage consultant and mixology instructor, and can be easily found and contacted through all current social media mediums (Facebook, Twitter, blog, LinkedIn, Skype, etc).