Tickled Pink.

Makes Enough for 2

2 oz. Vodka
2 oz. Champagne
2 oz Cranberry juice
1oz. Triple Sec
Squeeze of Lime

Rim the glass with sugar and voila, you'll be tickled Pink!

Serrano Cocktail

In our conversation with Tony Abou-Ganim, the cocktail legend revealed his affinity for Campari. Playing around with the bitter orange liqueur for several recipes in his new book, The Modern Mixologist, Abou-Ganim introduces the Serrano Cocktail (which is named for James Beard award-winning chef Julian Serrano). With vodka as its backbone, this drink combines Campari, limoncello and fresh orange juice for a vibrant sipper.

1 1/2 oz. vodka
1/2 oz. Campari
1/2 oz. limoncello
1 1/2 oz. fresh orange juice
Ice cubes
Tools: shaker, strainer
Glass: coupe
Garnish: lime twist

Combine all ingredients and shake well. Strain into a chilled glass and garnish.

From Imbibe magazine

Fall Cocktails

Pear Vanilla Sparkler

1/4 of a ripe pear, cut into pieces
1/2 oz. honey syrup
1/4 oz. freshly squeezed lemon juice
1/2 oz. Navan (vanilla cognac)
1/2 oz. Light Rum
2 oz. Champagne

In the bottom of a shaker, muddle the pear in the honey syrup and lemon juice. Add the Navan, rum and stir briefly with ice. Strain into a chilled champagne flute or martini glass and finish with Champagne. Garnish with a couple slices of pear.

Honey Syrup
In a small saucepan add equal parts of honey and water, bring to a simmer until the honey has melted into the water then allow to cool.

Winter Rum Punch

2 parts light rum
1 part apple cider
1 part Benedictine or Orange liqueur
1/2 part maple syrup
1/2 part fresh lemon juice

Combine ingredients in a shaker (or punch bowl if preparing a large batch). Add ice when ready to serve, and stir well then pour into high ball or wine glasses. Garnish with a cinnamon stick. Can be made ahead.

from Inspired Taste

Tickled Pink Tropical Island tea

Description
This cocktail is pink and pretty and a complete riff on a Long Island Iced Tea. It is tropical because I used spiced rum. It is ticklish because I used club soda. And it is pink, very pink from guava nectar!

Ingredients
1 oz captain morgan’s spiced rum
1 oz gin
1 oz vodka
1 oz tequila
1 oz cointreau or triple sec
2 oz guava nectar (such as kearns)
2 oz club soda (or to taste)
lime wedges as garnish
1 oz fresh lime juice
Instructions
Pour all the ingredients into a large, tall 10-14 oz ice-filled Collins or Chimney style glass. Top with the club soda and gently stir. Garnish with as many fresh lime wedges as you like.

Variations:

Long Island Iced Tea: Replace the spiced rum with white rum and the guava juice with orange juice and the club soda with cola.

Miami Iced Tea: Replace the spiced rum with white rum and the guava juice with orange juice and the club soda with cola and the Cointreau with blue curaçao.

New England Iced Tea: Replace the spiced rum with white rum and the guava juice with orange juice and the club soda with cranberry juice.

from SippitySup

Strawberry Wine Coolers

Simple, Fresh, Southern by Matt and Ted Lee
serves 6

1 pound fresh strawberries, rinsed and hulled
2 ounces vodka
generous pinch of kosher salt
2 750-mL bottles off-dry white wine, such as an American Reisling, chilled
Keep 6 strawberries for garnish, and combine the rest in a blender with the vodka, salt, and 2 scant cups of the wine.

Puree on the highest setting for about 1 minute, or until the mixture is frothy and smooth.

Strain the puree through a fine-mesh seive into a pitcher (and eat the pulp!), pressing the solids to extract as much liquid as possible.

Cover with plastic wrap and refrigerate at least 1-2 hours.

To serve, fill wine glasses with ice, and divide the mixture among them, filling each glass about half-full. Top with remaining white wine, and stir. Garnish with the reserved strawberries, and serve.
from PinkParsley

RASPBERRY WINE SORBET

Makes 4-6 servings

INGREDIENTS

1 cup raspberries

½ cup orange

1 tablespoon of orange zest

½ cup strawberries

3/4 cup fruity red wine – I used a Beaujolais

½ cup sugar

½ cup of water

1¼ cup Cointreau

INSTRUCTIONS

1. Rinse and cut fruit in small pieces.

2. Boil water and sugar in a small saucepan. Turn heat down to low. Add wine and fruit and cook over low heat for three minutes.

3. Remove from heat and add the liqueur stirring until combined.

4. Add the fruit mixture and zest. Let steep overnight or for a few hours at minimum.

5. Using an immersion blender or a regular blender pulse until fruit has a puree consistency.

6. Use a chinois or a fine mesh sieve to pour and push mixture through. This will catch all seeds and pulp for a nice smooth texture.

7. Transfer mixture to an ice cream maker and follow the machine’s sorbet instruction.
from Bakers Royale

Margarita Cake

Note:  I use lemon cake mix and lime juice.

Ingredients:

1 (18.25 ounce) package orange cake mix

1 (3.4 ounce) package instant vanilla pudding mix

4 eggs

1/2 cup vegetable oil

2/3 cup water

1/4 cup lemon juice
1/4 cup tequila

2 tablespoons triple sec liqueur

1 cup confectioners' sugar

1 tablespoon tequila

2 tablespoons triple sec liqueur

2 tablespoons lime juice

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2. In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.

3. Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.

4. To make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth.