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Recipe: Snow Queen Cocktail

Recipe: Snow Queen Cocktail

Ingredients

3 fl oz white chocolate liqueur
2 fl oz vodka
1 fl oz peppermint schnapps, plus extra for rim of glass
2 tbsp heavy cream
cup white, red or green sanding sugar for rim

Directions

Using some peppermint schnapps, wet the rim of a martini or coupe glass. Dip in sanding sugar until rim is coated.

In a cocktail shaker, combine white chocolate liqueur with vodka, schnapps and heavy cream.

Fill shaker with ice and shake well.

Strain mixture into the prepared glass and serve.

~ Marla Meridith

Recipe: Fresh Raspberry Margaritas

Recipe: Fresh Raspberry Margaritas

Ingredients

¼ cup fresh raspberries
2 tbsp fresh lime juice
4 fl oz (1/2 cup) reposado or añejo tequila
1 ½ fl oz (3 tbsp) simple syrup (or add to taste)
ice
coarse or Kosher salt for rimming the glass
Simple Syrup
½ cup granulated white or light brown sugar
½ cup water

Directions

Make the simple syrup. Bring the water and sugar to a boil. Boil for 3 minutes making sure all the sugar has melted. Set aside to cool.

Using a wedge of lime, rub the rim of rocks or margarita glasses with the lime. Dip the edge of the glass into the salt. Fill 1/2 way with ice.

Muddle the raspberries with the lime juice in a cocktail shaker.

Add the tequila and simple syrup. Fill with ice. Shake until well combined. Strain into the prepared glasses. Garnish with lime wedges and more fresh raspberries.

~ Marla Meridith

Recipe: Boozy Frozen Lemonade

Recipe: Boozy Frozen Lemonade

Ingredients

½ cup tequila, vodka, gin or your favorite spirit
4 cups ice
lemon zest for topping

Directions

Combine the lemon simple syrup, liqueur and ice in a blender. Blend on the “smoothie” setting or until smooth.

Top with fresh lemon zest and serve immediately.

~ Marla Meridith

Recipe: Lemon Simple Syrup

Recipe: Lemon Simple Syrup

Ingredients

4 lemons (1/2 cup lemon juice)
½ cup granulated sugar
zest from one lemon

Directions

Zest one of the lemons. Carefully remove the yellow outer skin of the lemon with a knife.

Juice the lemons discarding seeds. If you do not have fresh lemons you can use bottled unsweetened lemon juice.

In a small saucepan bring the lemon juice and sugar to a boil over medium-high heat. Continue to simmer for 10 minutes so the syrup can thicken a bit. Mix in the zest.

Transfer the lemon syrup to a heat proof bowl. Let the mixture sit at room temperature for 20 minutes until cool. Strain out all of the zest. Store in the fridge in a clean airtight glass jar until ready to use.

~ Marla Meridith

Recipe: Maple Iced Coffee

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Directions

~ Marla Meridith

Recipe: Frozen Blackberry Margaritas

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Directions

~ Marla Meridith

Recipe: Crockpot Gingerbread Lattes

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Directions

~ Marla Meridith

Recipe: Sparkling Fuzzy Navel Cocktail

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Directions

~ Marla Meridith

Recipe: French 75 Cocktail

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Directions

~ Marla Meridith

Recipe: Mocha Martini

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Directions

~ Marla Meridith

Recipe: Appletini Cocktail

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Directions

~ Marla Meridith

Recipe: Smoky Watermelon Jalapeño Margaritas

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Directions

~ Marla Meridith