Blue Sky Cookbook

Yields: 8 cocktails

2-3    Ruby Red grapefruit

1 lime

3 Tbsp sugar

Cut the grapefruit in half. Slice one ½ inch thick ring from one of them and set aside to use as garnish. Squeeze the juice from the grapefruit on a juicer to yield about 1 ½ cups juice. Squeeze ½ lime into the juice. Reserve half of the lime as garnish. Add 3 Tbsp sugar and stir well.

Cut the reserved grapefruit ring into 8 sections. Cut the half lime into 8 sections. You may place these on toothpicks or add them directly to the wine glasses.

1 bottle of very cold sparkling white wine (I recommend Jacob’s Creek Sparkling Chardonnay Pinot Noir Brut)

Pour about an inch or so (1 jigger) of fruit juice into a medium size wine glass. Top with sparkling wine.

Cheers!

Yields: 4-6 cocktails

6 ounces frozen limeade concentrate (1/2 can)

½ cup fresh lime juice

1 ½ cups Tequila (100% agave)

¼ cup Cointreau liqueur

Pour into the blender.

Ice

Add ice cubes to the blender up to the 5 cup mark. Blend well.

Lime wedges

Kosher salt

Place 2 Tbsp salt on a small plate. Run the lime around the lip of the glass and turn over into the salt to coat the edge.  Fill the glass with ice cubes. Pour the margaritas into the glasses. Garnish with lime wedges.

Yields: 6 cocktails

8-10 medium oranges

3 limes

Squeeze the oranges with a juicer to yield 5 cups (40 ounces). Squeeze the limes. Pour the juice into a medium size pitcher.

4 jiggers (6 ounces) Baccardi Gold Rum

6 jiggers (9 ounces) Meyers Dark Rum

½ jigger Grenedine Syrup

6 drops Angostura Bitters

Ground nutmeg

Fruit garnish

Add the liquor and mix well. Pour into tall glasses over ice. Sprinkle nutmeg on top.

Garnish with orange, lime slices and marishino cherries if desired.

Yields: 4 cocktails

6 ounces frozen limeade concentrate (1/2 can)

½ cup fresh lime juice

1 ½ cups golden rum

¼ cup Cointreau liqueur

Pour into the blender.

Ice

Add ice cubes to the blender up to the 5 cup mark. Blend well.

Lime wedges

Kosher salt

Meyers Dark Rum

Place 2 Tbsp salt on a small plate. Run the lime around the lip of the glass and turn over into the salt to coat the edge.  Fill the glass with ice cubes. Pour the Daiquiritas into the glasses. Pour ½ shot of Meyers Dark Rum on top of the glass to float. Garnish with lime wedges.