5 Clean cocktails you'll want to make at home this christmas
Live a little. (But, you know, responsibly!)
Who said alcohol doesn’t have a place on your clean eating counter. In fact, many scientific studies suggest that alcohol has health-promoting properties when consumed in moderation. Plus, who doesn’t like to get a little tipsy once in a while and forget about the world, right? You don’t have to minus the fun in order to lead a healthy lifestyle, just be conscious of your choices.
PALOMA – Serves 1
Turns out the Paloma, not the Margarita, is Mexico’s most beloved cocktail.
Photo Courtesy – Istagram/Cookinglight
Ingredients
Kosher salt
1 grapefruit wedge
¼ cup fresh grapefruit juice
1 tablespoon fresh lime juice
1 teaspoon honey
¼ cup mescal or tequila
¼ cup unflavoured and unsweetened sparkling water
Preparation
Pour some kosher salt on a plate. Rub half of rim of a highball glass with grapefruit wedge; dip rim of glass in salt. Combine grapefruit juice, lime juice, and honey in glass; stir until honey is dissolved. Stir in mescal, add ice, and top off with sparkling water. Garnish with grapefruit wedge.
ORANGE TURMERIC SLUSHEE – Serves 4
An anti-inflammatory drink with antioxidant boost.
Photo Courtesy – Istagram/Tendingnatural
Ingredients
1.5 oz rum
2 oz fresh orange juice
0.75 oz lime juice
1 oz ginger infused agave syrup (below)
2 oz sparkling water
1/4 tsp turmeric powder
2 cups ice
Preparation
Combine all ingredients in blender. Blend until ice crushed thoroughly. Enjoy!
Ginger Infused Agave Syrup
4 inch piece of ginger, sliced
0.5 cup agave syrup
1 cup water
Combine all ingredients in small pot and bring to boil. Immediately lower temperature to a simmer and allow to sit for 45 minutes-1 hour, stirring occasionally. Take off heat and strain out ginger pieces. Can use syrup for cocktails, teas, pancakes, and more!
BEET+BERRY+ORANGE GRANITA – Serves 4-6
Granita with a twist.
Photo Courtesy – Istagram/Hollyandflora
Ingredients
1 medium-sized red beet, roasted {see notes below}
1 orange, peeled
1/2 cup assorted berries, coarsely chopped {I used blackberries and strawberries}
1 cup cane sugar
3/4 cup water
3/4 cup apple cider vinegar
3 star anise pods
30 allspice berries
1 teaspoon vanilla extract
3 ounces Campari
1 bottle {750 mL} chilled, dry sparkling wine
Preparation
In a food processor, purée beet, orange, and berries until well incorporated. Set aside. In a saucepan, combine the sugar, water, apple cider vinegar, star anise pods, allspice berries, and vanilla extract.
Over medium-high heat, stir until the sugar dissolves.
Stir in the beet purée and remove from heat just after the mixture reaches a slow simmer. Let mixture cool to room temperature, allowing the spices to infuse even further. Strain the mixture through a chinois or fine-mesh strainer, discarding the solids. Add the Campari and stir well.
Pour the mixture into an 8″ by 8″ glass baking pan and set in the freezer. Scrape the mixture every 20 minutes with a fork, breaking apart and spreading out any frozen portions, until the mixture is fully frozen and its consistency resembles a slushy-like texture. Store in the freezer, covered, until ready to enjoy.
To serve, spoon 3 to 4 tablespoons of the granita into chilled flutes and top with sparkling wine.
COCONUT CUCUMBER MARGARITA – Serves 6
A Margarita that hydrates!
Photo Courtesy – Istagram/Highway2well
Ingredients
Sea salt
6 lime wedges
2 medium cucumbers, peeled (will yield 1-2 cups cucumber puree)
1 1/2 cups Tequila
1/2 cup freshly squeezed lemon juice
1/2 freshly squeezed lime juice
1/4 cup Coconut Syrup made with equal parts coconut sugar and filtered water Ice
Garnish: lime wedges, a paper-thin cucumber slice for the inside of the glass, floating jalapeno sliver (optional)
Preparation
Scatter sea salt on a plate. Rim 6 rocks glasses with the edge of a lime, and dip the rim of each glass in salt. With a sharp knife or vegetable peeler, slice a thin piece of cucumber (the length of the cucumber) and place in the inside of the glass (as seen in the picture), filling the glass with ice to hold in place. Your glasses are prepared and can be set aside.
Next, place peeled cucumbers in a blender and puree until smooth. Strain the contents of the blender through a mesh strainer.
Combine Tequila, lemon and lime juices, and Coconut Syrup in a pitcher and stir well. Pour the content of the pitcher into the prepared glasses and garnish with remaining lime wedge and a floating piece of jalapeno, if desired.
APPLE CIDER SANGRIA – Serves 8
Feliz Navidad!
Photo Courtesy – Istagram/Aberdeenskitchen
Ingredients
4 cups unpasteurized, unfiltered apple cider
3 cinnamon sticks
5 cloves
3 black peppercorns
1 star anise
1 750 ml bottle of Spanish red wine
1 apple, cored and thinly sliced
1/4 cup ginger liqueur (optional)
1 cup sparkling water
for garnishing: coconut sugar or brown sugar for rims of glasses, ice, extra cinnamon sticks and star anise
Preparation
In a medium pot, simmer apple cider, cinnamon sticks, cloves, peppercorns, and star anise for 15 minutes or until reduced by 1/2. Strain and let cool. (Use an ice bath to cool down quickly.)
To a pitcher, add mulled, cooled cider, red wine, sliced apple, ginger liqueur, and sparkling water. Add ice and extra cinnamon sticks and star anise to serve.
