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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 aƱejo 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: Maple Iced Coffee

Ingredients

Directions

~ Marla Meridith

Recipe: Frozen Blackberry Margaritas

Ingredients

Directions

~ Marla Meridith

Recipe: Mocha Martini

Ingredients

Directions

~ Marla Meridith

Recipe: Blueberry and Bubbles Champagne Punch

Ingredients

Directions

~ Marla Meridith

Recipe: Appletini Cocktail

Ingredients

Directions

~ Marla Meridith

Recipe: Sparkling Champagne Lemonade Margaritas

Ingredients

Directions

~ Marla Meridith

Recipe: Red Raspberry Rascal Cocktail

Ingredients

Directions

~ Marla Meridith

Recipe: Frozen Blackberry Margaritas

We love these delicious Frozen Blackberry Margaritas on hot summer days. A great happy hour recipe that comes together in minutes!

4 servings

12 ounces frozen blackberries
6 ounces silver tequila
1/2 cup frozen limeade
1-2 tbsp agave, sweeten to taste
1 cup ice
–garnishes
coarse salt to rim glasses
lime wedges
fresh blackberries

Rim 4 glasses with coarse salt.
Blend all the ingredients together, leaving out the ice. When everything is well blended, add the ice, pushing it to the bottom. Blend until ice is fully incorporated.
Divide mixture into the salt rimmed glasses. Top each with a lime wedge.

~ Marla Meridith

Recipe: Maple Iced Coffee

We love this delicious summer refresher. The maple whipped cream makes it extra special! Great for entertaining.

1 iced coffee

–maple whipped cream
1 pint cold heavy whipping cream
1/3 cup pure maple syrup
–coffee
8 ounces cold brew iced coffee
2 tbsp pure maple syrup
2 tbsp half and half
ice
–cocktail option
2 ounces vodka or bourbon

Make the whipped cream: Add the cream and maple syrup to the bowl of a stand mixer fitted with the whisk attachment. Whisk on low for a few minutes until the cream starts to thicken. Increase the speed to medium, then to high. Whip until you have still peaks about 5-6 minutes.
For the iced coffee: Pour the maple syrup and half and half into a high ball glass. Pour the iced coffee (and alcohol if using) over that. Top with ice and a generous scoop of maple whipped cream.

~ Marla Meridith

Recipe: Blueberry and Bubbles Champagne Punch

Make this delicious Blueberries and Bubbles Punch recipe for New Year’s Eve, only a few ingredients make this the perfect cocktail!

8 cocktails

–blueberry syrup
1 cup fresh blueberries
1 cup granulated sugar
–for the punch
1 cup chilled St. Germain (elderflower liquor)
one 750ml bottle your favorite Brut Champagne
1 cup fresh blueberries
coarse sugar to rim glasses

Blueberry Syrup: In a medium sauce pan, combine 1 cup of water and 1 cup of blueberries. Bring to a light simmer until the blueberries start to burst and release juices. To make the process quicker, mash the blueberries on the edge of the pan with a wooden spoon. Reduce the heat, and pour the sugar and stir to dissolve. Turn off the heat, and let the syrup sit for an hour or so to cool. With a fine mesh sieve, strain out the solid ingredients. You can store this syrup in a well sealed glass jar in the refrigerator for up to 2 weeks.
Rim Champagne flutes with the coarse sugar.
Make the punch: Pour the St. Germain into a large punch bowl. Mix in the blueberry syrup. Pour the Champagne, let the bubbles subside and gently stir. Add in the fresh blueberries. Serve immediately so you don’t loose the bubbles.

You can also use Cava or Prosecco in this recipe.

~ Marla Meridith