Archive for the ‘Drink Recipes’ Category

Happy St. Patricks Day

Since I’m a beach girl I enjoy refreshing cocktails over beer. I don’t expect to drink any Irish Car Bombs or green beer tonight.

Here is a great recipe for a “green” drink that isn’t your usual St. Patricks Day drink.

Green Sangria

1 bottle Pinot Grigio
1 1/2 ounce Midori melon liqueur
1/2 green apple, cored and sliced
1/2 lime, sliced
1/4 English cucumber, sliced
10 mint leaves
1/2 kiwi fruit, peeled and sliced
Club soda to taste

Combine all ingredients except club soda in a pitcher and refrigerate for a minimum of two hours and a maximum of eight hours. For individual servings, spoon some of the fruit into a wine glass before pouring and then top off with a splash of club soda, diet lemon-lime soda or diet ginger ale to taste.

Drink of the Week

Key Lime Mojito Recipe


I am heading to the beach for four nights over Labor Day weekend. I found this recipe for a key lime mojito and plan on drinking them by the pool. You can  add ice and blend it (pictured above) for a frozen drink. If you like your drinks on the rocks, it will turn out like the picture below! Cheers!


* 2.5 ounces Captain Morgan Parrot Bay Key Lime
* 2.5 ounces club soda
* 2 sprigs mint
* 1 wedge lime


Muddle mint.
Fill glass with ice.
Add Parrot Bay Key Lime and club soda.
Garnish with a lime wedge.


Go coastal with wasabi shrimp, island cocktails

Cookbook author Lucy Buffett conjures the seaside with her fun recipes
Crazy Sista Cooking: Cuisine and Conversation with Lucy Anne Buffett

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Turn the heat up on your summer snacking with this recipe for easy wasabi shrimp — and then cool down with a breezy island cocktail.

Screaming Easy Wild Shrimp Wasabi

Serves 4 to 6


• 1 tablespoon wasabi powder
• 1/4 cup beer (use Landshark© beer and drink the rest while cooking)
• 1 tablespoon prepared horseradish
• 2 pounds large headless shrimp, peeled and deveined, tails intact
• 1//2 teaspoon course sea salt
• 2 tablespoons unsalted butter
• 1 tablespoon finely chopped fresh cilantro
• Lime slices for garnish

1. Combine wasabi powder, beer and horseradish. Set aside.

2. Peel and de-vein shrimp, leaving tails intact.

3. Place a cast iron skillet over high heat. When it begins to smoke, add shrimp. Shake skillet and toss or stir shrimp for 15 seconds or until they just begin to turn pink.

4. Add salt, wasabi mixture and butter. Stir quickly, turning shrimp for another 15 seconds, then cover tightly and remove from heat. Let shrimp rest for 5 minutes.

5. Add cilantro, stir once, and cover again. Wait another 5 minutes.

6. Garnish with lime slices and serve immediately.

Bama Breeze Cocktail

Makes one drink


• 2 ounces Absolut Citron Vodka
• 1 ounce coconut rum
• Juice of 1/2 fresh lime
• 2-3 ounces cranberry juice
• 1/2 ounce simple syrup
• Lime wedges to garnish


1. Fill a tall glass with crushed ice.

2. Add vodka and rum.

3. Squeeze lime juice into glass.

4. Fill with cranberry juice

5. Add simple syrup to desired sweetness.

6. Stir.

7. Garnish with fresh lime wedge.

To make your own simple syrup: In a small saucepan, bring ½ cup water and ½ cup sugar to a boil. Remove from heat and cool to room temperature, then cool, pour syrup liquid into a storage container. This will keep — if refrigerated — for a long time.

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