Lovely, velvety, with a romantic rosy blush… and you hardly need romance happening to enjoy it. I poured a couple out to enjoy with my father, who liked it very much.

By now, if you’ve been following me for any length of time, surely you have some rose water in your cabinet that desires to make fresh appearances now and then, and this is a great way to enjoy it! Even if you choose to leave the vodka out (two recipes included, here), this is a delicious blend of mango, strawberry, and rose water to help keep the summer heat at bay.

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So refreshing… like Essence of Watermelon, but with a creaminess that must come, almost inexplicably, from the mango!

Add a wee bit of Citron vodka and, well… let the festivity start.

Gorgeous in a lovely glass. So fresh. Eezy-peezy. I mean… what more could you ask for?

There’s enough here for two blenderfulfuls, and the recipe involves making the mixer separately so you can make it as strong or as weak as you’d like. Shoot, leave out the alchohol altogether and do the virgin thing… whatever floats your boat.

Just… enjoy.

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The way tomatoes taste in heaven…

This is a sweet, tropical answer to the Bloody Mary, and I’ll bet you’ve never had anything like it!

The intent of this recipe was to make a Tomato-Rose Sorbet sweetened with Mango, made creamy with Zucchini, and made aromatic with Rose Water. But it was so delicious, I couldn’t wait for it to freeze and drank it as a smoothie aperitif. The result… a delicious, wonderfully flavorful beverage that makes a truly 100% raw cocktail… and also a great creamy sorbet when frozen!

I’ve been asked by a few people to showcase more fresh tomato recipes, so I have that trend going on right now. And one thing to remember: tomatos go great with mango! Remember that the next time you want to prepare a colorful sandwich or salad platter for company. Or for yourself. They complement each other so very well, with the earthy pungency of the tomato slightly mellowed by the tropical sweetness of the mango.

Add rose water and this really does get ethereal.

What… you don’t have any rose water yet! Get with the program, darlin’… you simply must have that in your cupboard a.s.a.p!

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Kombucha goes great in raw cocktails, and I’m particularly fond of pairing it with Black Medallion dark tequila. Dark tequila contributes it’s own reputed “medicinal vibe” and delicious flavor, and Kombuch adds a champagne-like sparkle and zesty tang. Add some fresh mango and a bit of orange peel and fresh orange juice and… it’s a lovely festive raw cocktail for weekend kicking back.

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Recipe for: Sparkling Mango Margarita with Kombucha

A Festive Raw Cocktail With a Double Kick!

• flesh from 1 mango
• juice from 1 orange
• 1/2 to 1″ piece of fresh orange peel (don’t include any of the white pith)… use the larger amount if you really like the orangey flavor of Triple Sec used in margaritas
• 1-1/2 cups dark tequila (Jose Cuervo “Black Medallion” is what I use)
• 1 cup or so Kombucha, any flavor (I had guava and ginger flavored on hand, but most any kind will work nicely)
• 2 cups ice

Blend all ingredients except the Kombucha in the blender. Then stir in the Kombucha afterwards (it would overflow violently if you try to blend it).

Pour out into margarita glasses and enjoy!

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The blood oranges are abundant in the grocery store lately, and they just beckoned for some cocktail action. This recipe is a twist on the classic Screwdriver, with a custom juice blend to provide the right amount of sweetness and lemony “zing”.

What is a Blood Orange?

As the name suggests (the photos here demonstrate), blood oranges are red on the inside. The pigment in the red color comes from anthocyanin, a powerful antioxidant that appears as either red or blue in fruits and vegetables such as cherries, blueberries, eggplant, or red cabbage.

The blood orange is less sweet, but with a mellow flavor not unlike what one finds in cherries. High in Vitamin C (apparently up to 130% of the recommended daily allowance), it’s not a bad way to get a boost for your immune system and skin health.

Well, anyway… sounds like a good enough excuse as any for a zingy, brilliantly colored cocktail.

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If you’re not a drinker, no worries… this is a GREAT combination to enjoy without alcohol! Just wonderful!

There is no tangerine in this delicious martini cocktail, but it tastes like pure tangerine. Made of fresh cantaloupe juice with Meyer lemons and fresh orange juice, this cocktail does not taste like cantaloupe in the least! Some kind of mysterious taste alchemy occurs… and it is one of the prettiest drinks of any kind I have ever seen.

Very delicate. Don’t overdo the vodka. Great for a party. Have enough on hand for a second batch.

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A raw smoothie with a bit of red wine, this is festive little drink that takes just a couple minutes to whip up. Got some leftover wine from a party, or a bottle of less-than-stellar plonk you don’t know what to do with? This is a great way to dress it up.

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This recipe is for my non-teetotaler readers. Enjoy without booze if you prefer, but the recipe below is for a nice pitcher of antioxidant-rich “Weekend’s Here” festivity.

Made with fresh raspberries and blueberries, this lovely blended vodka “martini” is refreshing and just-sweet-enough.

A nice way to enjoy the end of the work week.

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Recipe for: Mixed Berry “Martini”

A Lovely Antioxidant-Rich Friday Night Raw Cocktail

• 4-5 apples, juiced to at least 1-1/2 cups
• 1/2 pint fresh raspberries
• 1 pint fresh blueberries

Add all ingredients to the blender and combine until smooth. Pour into pitcher.

For each batch of “martinis”, add the following to blender and combine until smooth:

• 2 cups apple/raspberry/blueberry mixture
• 1-1/2 cups vodka (I used plain, but you can certainly use flavored vodka of your choice)
• juice from 1 lime
• 2 heaping cups ice

Pour out into martini glasses and… Chin-chin!

You will be able to make 2 batches.

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… with a virgin recipe for teetotalers.

It’s been awhile since I posted a raw cocktail recipe, and this evening’s frigid temperatures inspired me to whip up something with fresh chiles and a bit of heat. I picked out a nice fragrant Serrano chile for this Tequilatini, and it gave a delicious flavor of fragrant hot pepper (with not a little bit of heat) to this blend of dark tequila, lime, mango, and a few other goodies. Pick out your own chile… Jalapeño, Habañero… whatever’s your fave.

This would be great in hot weather, too… the heat allegedly makes you sweat and cools you off. But tonight, as the temps sink ever closer to zero… I appreciate the sweating for the warmth of it.

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This being New Year’s Eve, the juiced ingredients in this deceptively mild raw punch cocktail are symbolic for celebrating the New Year.

• Pomegranate, a symbol since ancient times of gods and royalty, is a symbol of prosperity and fertility to invoke your expectation of wealth and creative vitality.
• Gorgeously green parsley juice and fresh lime juice, symbolizing the free flow of money and vital energy.
• 8 oranges — oranges to signify the stellar radiance of your beautifully divine Self, and 8, which is the number of power, change, and transformation.
• And I’ve added rose water in my version (optional in yours), personally signifying the Divine and the Sublime.
• You can also add a pint of strawberries in your final blending, to add a redder hue and to signify the emergence of Love in the coming year.

You don’t need to add alcohol to enjoy this beverage… just leave out the vodka and enjoy it in a lovely glass to make any alcohol-free evening more festive. And if you’re seeking libations a bit more potent, this recipe is (as written) more mild, a punch with less bite.

Actually, with alcohol, I’ve always been of the “more is less” mindset — make it strong, I say, so you really know what you’re drinking, that way you’ll be much less inclined to over-imbibe. But whatever your pleasure, you can adjust the booze-to-juice proportions according to your own inclinations. Just enjoy… cuz this is 100% pure fresh-juice cocktail is wonderfully enlivening!

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