This easy-to-make and easy-to-drink staple cocktail gets its stunning color from grenadine. If you don’t have grenadine on hand, you can make your own or use simple syrup. While you won’t get the color, it will still taste great and that’s what’s important! You can use freshly squeezed or store-bought orange juice to make this drink; freshly squeezed will make for a sweeter cocktail Prep Time: 5 minsTotal Time: 5 minsNutrition Profile: Dairy-Free Egg-Free Gluten-Free Low Fat Nut-Free Soy-Free Vegan Vegetarian IngredientsIce 4 thin slices orange, divided1 ½ ounces tequila½ cup orange juice½ ounce grenadine or simple syrup (see Tips)1 maraschino cherry for garnish (see Tips)DirectionsTipsTips: No grenadine? No problem. To make your own homemade grenadine, combine 1/4 cup pomegranate, cherry orcranberry juice (or water if you don’t have juice) and 1/4 cup sugar in a small saucepan. Heat to steaming overmedium-high heat, stirring occasionally; cook until the sugar is fully dissolved. Remove from heat and allow to cool.Store in an airtight container in the fridge for up to 2 weeks.Use Luxardo maraschino cherries (like the kind in the photo), if you can find them, for a sophisticated look andflavor.Nutrition FactsPer serving: Serving Size 1 cocktail 235 calories; total carbohydrate 34g; total sugars 26g; added sugars 11g;protein 1g; total fat 0g; vitamin a 349iu; vitamin c 85mg; folate 50mcg; sodium 7mg; calcium 35mg; iron 0mg;magnesium 19mg; potassium 335mgTequila SunriseThis easy-to-make and easy-to-drink staple cocktail gets its stunning color from grenadine. If you don’t havegrenadine on hand, you can make your own or use simple syrup. While you won’t get the color, it will still taste greatand that’s what’s important! You can use freshly squeezed or store-bought orange juice to make this drink; freshlysqueezed will make for a sweeter cocktail.By Kate E. Richards | Updated on June 19, 2020Step 1Fill a tall glass with ice, tucking 3 orange slices decoratively between the ice cubes and the inside of the glass. Addtequila, then top with orange juice. Pour grenadine (or simple syrup) slowly over the top of the drink. Garnish withthe remaining slice of orange and a cherry, if desired.
Who says margaritas are just for summer? This pomegranate twist on a cocktail favorite is good all year long–elegant enough for the holidays and fun enough for an outdoor barbecue Ingredients1 tablespoon lime zest1 tablespoon kosher salt (optional)1 cup white tequila, chilled1 cup pomegranate juice, chilled½ cup lime juice, plus 1 lime wedge¼ cup Triple Sec2 tablespoons simple syrup (see Tip)Ice cubesPomegranate seeds for garnishLime slices for garnishDirectionsTipsTo make ahead: Cover and refrigerate the margarita mix (Step 2) for up to 2 days.Tip: To make your own simple syrup: Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan, stirringfrequently to dissolve the sugar. Let cool for 30 minutes and then refrigerate until cold, at least 1 hour. Makes about1 1/2 cups.Pomegranate MargaritasWho says margaritas are just for summer? This pomegranate twist on a cocktail favorite is good all year long–elegant enough for the holidays and fun enough for an outdoor barbecue.By Devon O’Brien | Updated on June 22, 2017Step 1Sprinkle lime zest on a small plate and combine with salt (if using).Step 2Combine tequila, pomegranate juice, lime juice, Triple Sec and simple syrup in a pitcher.Step 3Rub the rims of 6 glasses with the lime wedge and dip in the zest (or zest-salt mixture). Fill the glasses with ice andtop with about 1/2 cup margarita mixture each. Garnish with pomegranate seeds and lime, if desired.
Celebrate Pride Month–or any other occasion that calls for rainbows–with these vibrant, tropical-flavored frozen margaritas! This four-layer fruity cocktail uses only natural ingredients and colors, including a quick infusion made with dried butterfly pea flowers that makes for a dramatic pop of blue. This rainbow margarita is bright and citrusy, with dominant flavors of strawberry and pineapple. Feel free to use fresh or frozen fruit in these pretty margs. Prep Time: 10 minsAdditional Time: 30 minsTotal Time: 40 minsNutrition Profile: Dairy-Free Egg-Free Gluten-Free Vegetarian Vegan Nut-Free Soy-Free IngredientsButterfly Pea Flower-Infused Tequila½ cup tequila¼ cup dried butterfly pea flowers (see Tip)Green Layer1 ½ ounces tequila1 ounce lime juice½ ounce agave syrup½ cup chopped avocado (see Tip)1 cup crushed iceYellow Layer1 ½ ounces tequila1 ounce lime juice½ ounce agave syrup½ cup pineapple chunks1 cup crushed iceRed Layer1 ½ ounces tequila2 ounces lime juice½ cup chopped strawberries1 cup crushed ice Blue Layer1 ½ ounces butterfly pea flower-infused tequila1 ounce agave syrup1 cup crushed iceLime slices for garnishDirectionsTipsTo make ahead: Refrigerate butterfly pea flower-infused tequila (Step 1) for up to 1 week.Tips: Dried butterfly pea flowers (aka butterfly pea tea) is an herbal tea from Southeast Asia that changes from blueto purple when mixed with an acidic ingredient (like the lime juice in this margarita recipe). You can buy it in bulk orin teabags online.If you’re not a fan of avocado, you can substitute honeydew melon or kiwifruit for the green layer. Simply replace the1/2 avocado with a 1/2 cup of either honeydew or kiwi.For the best-looking layers, and to keep things from getting too melty while you’re blending, you can pour eachlayer into a mason jar or other container and store it in the freezer while you blend the next layer. When all of theblending is done, remove the jars from the freezer and pour the layers into the serving glasses.Nutrition FactsPer serving: Serving Size 1 cocktail 214 calories; total carbohydrate 24g; dietary fiber 2g; total sugars 18g; addedsugars 14g; protein 1g; total fat 3g; saturated fat 0g; vitamin a 89iu; vitamin c 36mg; folate 33mcg; sodium 4mg;Step 1To prepare butterfly pea flower-infused tequila: Combine 1/2 cup tequila and dried butterfly pea flowers in a liddedjar; cover tightly and shake to combine. Let steep at room temperature until the color turns a deep blue, about 30minutes. Strain through a fine-mesh sieve; discard the flowers and reserve the tequila. (You’ll have more blue tequilathan you need for these cocktails; refrigerate any extra for up to 1 week.)Step 2To prepare green layer: Add 1 1/2 ounces tequila, 1 ounce lime juice, 1/2 ounce agave, avocado and 1 cup ice to ablender. Blend on high until smooth. Divide between four highball glasses (see Tip).Step 3Quickly rinse the blender and make the yellow layer: Add 1 1/2 ounces tequila, 1 ounce lime juice, 1/2 ounce agave,pineapple and 1 cup ice to the blender. Blend on high until smooth. Divide between the glasses.Step 4Quickly rinse the blender and make the red layer: Add 1 1/2 ounces tequila, 2 ounces lime juice, strawberries and 1cup ice to the blender. Blend on high until smooth. Divide between the glasses.Step 5Quickly rinse the blender and make the blue layer: Add 1 1/2 ounces of the reserved blue tequila, agave and ice tothe blender. Blend on high until smooth. Divide between the glasses.Step 6Garnish each drink with a lime slice, if desired, and serve with straws
For those of you who always loved to run to the curb to buy a little bit of summer on a stick, this drink is right upyour alley. The secret to the straight-from-the-ice-cream truck taste of this creamy frozen treat? Double the fruit!A little bit of frozen mango helps thicken the drink naturally in the blender while boosting the juicy flavor of freshorange juice. Unsweetened vanilla coconut milk brings just a hint of sweetness while keeping this added-sugar-freeand vegan. You could also use a sweetened coconut milk if you prefer a little more sweetness. Enjoy this refreshingand nostalgic drink on its own, or add a splash of your favorite vodka or rum for a summer happy hour indulgenceP.S.: Unlike the ice cream version, this one travels well in an insulated cup if you want to take it poolside! Prep Time: 10 minsTotal Time: 10 minsNutrition Profile: Dairy-Free Egg Free Gluten-Free Vegetarian Vegan Nut-Free Soy-Free Ingredients1 ¼ cups orange juice or tangerine juice (fresh or refrigerated, not from concentrate)½ cup unsweetened vanilla coconut milk1 ½ cups ice cubes¼ cup frozen mango chunks2 ounces vodka, vanilla vodka, orange vodka, vanilla rum or white rum (Optional)2 orange slices for garnish DirectionsNutrition FactsPer serving: Serving Size 12 oz. 96 calories; total carbohydrate 21g; dietary fiber 1g; total sugars 17g; protein 1g;total fat 1g; saturated fat 1g; vitamin a 602iu; vitamin c 84mg; folate 47mcg; sodium 2mg; calcium 45mg; iron0mg; magnesium 27mg; potassium 320mgWhipped Frozen CreamsicleFor those of you who always loved to run to the curb to buy a little bit of summer on a stick, this drink is right upyour alley. The secret to the straight-from-the-ice-cream truck taste of this creamy frozen treat? Double the fruit!A little bit of frozen mango helps thicken the drink naturally in the blender while boosting the juicy flavor of freshorange juice. Unsweetened vanilla coconut milk brings just a hint of sweetness while keeping this added-sugar-freeand vegan. You could also use a sweetened coconut milk if you prefer a little more sweetness. Enjoy this refreshingand nostalgic drink on its own, or add a splash of your favorite vodka or rum for a summer happy hour indulgence.P.S.: Unlike the ice cream version, this one travels well in an insulated cup if you want to take it poolside!By Casey Barber | Updated on June 19, 2020Step 1Combine orange (or tangerine) juice, coconut milk, ice, frozen mango and vodka or rum (if using) in a blender. Blenduntil the mango is pureed and the ice is crushed to a slushy consistency. Divide the creamsicle between 2 12-ounce glasses, garnish each with an orange slice, if desired, and serve immediately
