Archive for the ‘Cocktails’ Category

Bloody Mary Mix with Fresh Tomatoes

September 20, 2015

Yeilds about 4 quarts (or about 16 cups), plus some (so about 10-16 bloody drinks depending on size of glass and how you mix them)


8 lbs of roma tomatoes, quartered (about 8 romas/lb so about 65 romas total)

  • If using heirloom or other, see tomato conversion chart 
  • 3 med globe tomatoes = 1 lb
  • 2 cups chopped tomatoes = 1 lb

3 green peppers, chopped

3 carrots, diced

3 celery ribs, diced

1 small onion, diced

3 garlic cloves, diced

1 bunch of italian parsely leaves, looseley chopped

1″ piece of fresh ginger, peeled & chopped

3 small or 1 lg banana peppers, chopped (not the canned kind) (optional)


1/4 c sugar

1/2 c lemon juice

1.5 T salt

generous grinds of fresh black pepper to taste

1/5 t hot sauce

1 T worstichire 

1 T Horseraddish


Canning stuff & 4-5 quart jars and lids

2 large stock pots (I doubled this recipe and did all the veggies accept tomatoes in my dutch oven, then 1 batch of tomatoes in the tall duch oven, and two more batches of tomatoes in the regular duch oven. This was the worst…accept the strainer.  You need two because you cook in one, batch in the food processor and strain into the other and you want to keep it hot for canning. It’d be worth borrow ione if you only have one.)

Fine mesh strainer  or better yet a food mill – large and commercial grade (Even though it was two batches, straining this amount of crap through my super fine mesh sieve was the worst thing ever. I will never do this again.)

Food processor


Go easy on yourself and chop all the veggies a day ahead of time and place them in the stock pot in the fridge. Let it come to room temp before putting it on the stovetop. Also go easy on ourself and do this on a Saturday or Sunday where you have a long time to puts and can. 

Place all the chopped vegetables (including tomatoes) in large Dutch oven. Add a splash of water just to get things started and not burn the bottom, cover the pot, and cook until the vegetables are mushy, 30 – 40 minutes. 

–> While you’re waiting, this would be a great time to wash your jars and lids and stuff if you need to

Stir occasionally, breaking up the vegetables with the back of a spoon. When everything is mushy, leave to cool for a few minutes.

–>If you’re going to can, this would be a good time to fillthe pot with your jars, water and turn the heat to high to sterilize for 10 min under a rolling boil.  When done, kill the heat and leave the pot of hot water and all jars in there.

Working in batches, carefully puree the vegetables in a blender/food processor. When each batch is done, press it through a fine sieve, extracting as much liquid as possible. Discard the pulp left behind. Return all the extracted liquid to the pot. 

Add the sugar, lemon juice, salt, pepper, Worcestershire, horseradish and hot sauce. Bring the mix to a boil and boil for 3 minutes.

You can now cool the mix, pour it into a pitcher, chill it and use it right away, or can it in quart jars for long term storage. You can also cool it, pour it into ziptop freezer bags or freezer jars and freeze it for up to six months.


Now that your cans are sterilized, remove the jars and put them on a towel so they’re ready for the recipe. 

Ladle the hot mix into a large measuring jug or gravy separator for easy pouring. Fill each of your warm jars with the hot mix, leaving a ½ inch head space. 

Process the jars for 40 minutes in a boiling water bath. 

 If you have a bit of extra mix, pour it into a refrigerator container and keep in the fridge for up to a week.

Freeze for 6 months of storage or can for 1 year of storage. 
Adapted From:


White Sangria

July 6, 2014

6 tablespoons sugar
2 bottles of dry white wine (dry chard or sav blanc – the cheaper the better)
6 shots of peach liquor (Schnapps is fine)
2 limes, sliced
2 lemons, sliced
5 ripe peaches, sliced
4 green apples, cored and sliced

Combine the sugar, wine and liquor and stir until the sugar is dissolved. Add the rest and let it sit for at least a few hours. Overnight is best.

Lasts for 1, maybe 2 days. Makes about 6-8 drinks depending on how tall your glasses are. Eat the fruit! It’s sooooo good.

Modified from Rachel Ray’s recipe

Rhubarb Iced Tea

June 21, 2014

Prepping for a bridal shower, had rhubarb in the fridge, googled. Who knew it would be so good? The only thing to make now when I get rhubarb from a friend is this. It’s much healthier than making pie.

8 stalks rhubarb, cut into 3″ lengths
8 cups water
1/2 cup sugar + 1/2 cup water to make simple syrup
fresh mint for garnish (if you’re feeling fancy)

Makes 8 servings

Directions: bring the rhubarb to a boil in the water and let it simmer for an hour. Strain the rhubarb from the liquid and add the sugar/simple syrup and let it cool. Serve with mint if desired.

From Martha Stewart

Lemon drop moonshine

June 23, 2013

Amazing. Didn’t know I liked moonshine!

6 cups water
2 cups everclear
2 cups sugar
2 cups freshly squeezed lemon juice (about 8 lemons)

Dissolve the sugar in warm water, let it cool. Add the lemon juice and alcohol. The more it sits, the more mellow.

Non-Alcoholic Sangria

May 26, 2012

Non-Alcoholic Sangria
Serves 8, or one for 8 drinks

3 cups boiling water
3 black tea bags (or 2 teaspoons loose-leaf tea in an infuser)
1 lg or 2 sm cinnamon sticks
3/4 cup sugar
4.5 cups pomegranate juice
1.5 cups freshly squeezed orange juice (I’ve left it out when I don’t have it and don’t miss it)
1 orange, sliced into thin rounds
1 lemon, sliced into thin rounds
1 lime, sliced into thin rounds
1 apple/1 cup pineapple, cored and cut into 1/2-inch chunks (also not necessary)
4-6 bottles of ginger ale

Pour boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve.

In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight.

Just before serving, stir in ginger ale. Serve in glasses over ice.  I keep a pitcher of the magic in the fridge and grab a ginger ale and stir in when I want a great treat throughout the week.  Works well!


March 3, 2012

3 ripe pears, peeled and chopped (cored of course)
1cup vodka
1/4 cup vermouth
3 limes worth of juice
1 cup sugar, 1 cup water simple syrup

Purée in a food processor and shake into a martini glass. Makes 2 martinis. Garnish with a slice of pear.

Goes well with pork, chicken…

From giada’s show on food network

Chocolate Sake-tini

January 3, 2012

4-5 shots of sake
1 shot chocolate syrup
2 shots heavy cream/milk

Shake in a shaker and this makes 2 martinis. Rim the glass with coco.

Skinny Girl Orange Margaritas

April 10, 2011

2 oz tequila
A splash of Dinarono
5 small oranges
1 lemon

Mix in a shaker and serve with salted rim if desired.


December 18, 2010

My mother in law makes this and it’s amazing!

 Cook Time: 120
Prep Time: 15
1/2 gallon (8c) apple cider
1 pint (2c) cranberry juice
3/4 cup sugar (optional)
1 tsp. whole allspice
3 sticks cinnamon
Lemon, halved and studded with cloves
Orange slices from two small oranges
1 teaspoon salt
1-1/2 cup rum (or MORE!)

Combine all ingedients in large pot or crock pot
Bring to a boil and simmer for a few hours.
Tip – Add the alcohol late so it keeps it’s potency – or pour rum into cups and then add wassel.
Makes: 3 quarts

From the Christmas Lover’s Handbook, 1985


June 12, 2010

If you have a bunch of mangos on hand, i.e. you went to the farmers market like I did and got a steal…this is a great treat!  1 whole mango per cocktail!  That’s what I call a fruit serving. 


The fruit from 1 mango, pureed in a food processor

1/2 oz simple syrup


2 sprigs cilantro

1.5 oz vodka

slice of lime

Directions:  Fill tall glass with ice, top with mango puree, slice of lime, add more ice, add simple syrup, and vodka.  Shake well in a martini shaker, pour and serve immediately.

Instead of using the shaker strainer, I had to pour with a butter knife to let the ‘chunks’ I wanted to come through.  Enjoy!

If you have a little juice leftover, add more vodka with the same ingredients and a bit of punch/juice, and it’s also delicious!  Round 2!!