When you join us for your region’s ladies’ night, consider grabbing one of these fun drinks or a creation of your own!
Fiesta Cucumber Mint Agua Fresca
2 English cucumber, sliced
½ cup freshly squeezed lime juice
¼ cup granulated sugar
1 cup fresh mint leaves
1 inch piece fresh ginger, chopped
1 ¼ cup water
This easy fiesta agua fresca is great as a large batch or individual servings. Dump the cut-up cucumber, freshly squeezed lime juice, sugar, most of the mint leaves, fresh ginger, and half of the water in a blender. There’s no need to peel the cucumber or the ginger in this recipe as everything will be strained out later. Blend well. Once pureed, pour the agua fresca through a sieve to remove the pulp. Add the rest of the water, stir. To serve, pour the agua fresca into glasses filled with ice and garnish with more fresh mint. Sip, and ahhh!
Ave Maria Margarita (adapted from Ina Garten)
1 tbsp lime juice
1 tsp lemon or other citrus juice
Kosher salt for the rim
1 oz. triple sec
1 oz. white tequila
ice for serving
If you like margaritas served in a glass with salt, rub the outside rims with a cut lime and dip each glass lightly into a plate of kosher salt.
Combine the lime juice, other citrus juice, Triple Sec, tequila, and ice in a blender and puree. Place extra ice in a cocktail shaker. Fill with margarita mix, shake well, and strain into glasses. Enjoy!
It’s Fall Y’all
Inspired by our Director of Communications, Bevin Landrum, this cocktail has Southern sass, Italian bubbles, and fall spices. Makes two servings.
2 oz. spiced rum
4 oz. unfiltered apple cider
6 oz. prosecco
Cinnamon and sugar mixed for the rim
Wet the rim of a flute with apple cider. Cover the rim with cinnamon and sugar. Combine the rum and apple cider in a shaker with ice. Pour half of this mixture into the champagne flute. Top with 3 oz of prosecco. Garnish with a dash of cinnamon.
The Spice Girl
A virgin beverage with all the flavor and fun
8 oz. spiced apple cider, unfiltered
Cinnamon and sugar to rim the glass
Small orange wedge
Wet the rim of the flute with a bit of apple cider. Cover the rim of the glass with the cinnamon sugar mixture. Fill the flute with the apple cider and garnish with the orange wedge.