Jun 19, 2015
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Another day, another appearance on Twin Cities Live!  Can I say that everyone that works there is just so nice/awesome/cool?  Cuz it’s true.  Here is the proof, Steve, Emily and I are drinking buddies.

IMG_4440I love when they ask me on.  Such a blast.  And the audience today was on point…they laughed at my jokes and said really nice things after the show.  Yay!

 

 

Here are all of the recipes I shared today:

 

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Pineapple Coolers
makes 4 coolers
about 4 cups fresh pineapple  (1 whole pineapple, cut)
1 1/2 cups ice
1/4 cup lime juice
1/2 cup coconut milk
1/2 cup white rum
Blend everything until smooth in blender.  Pour in tall glass and garnish with fresh mint.  (Add 1/4 cup of mint simple syrup to sweeten, if desired)
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Basil Berry Boozy Popsicles

makes 4 cups of puree
1 cup water
1 cup sugar
fresh basil
2 pints of fresh blueberries
8 oz package fresh blackberries
2 tbsp lemon juice
1/2 cup vodka
Make basil simply syrup by bringing 1 cup water, 1 cup sugar, to a simmer.  Stir to dissolve all of the sugar and add basil.   Let syrup bubble for about 2 minutes then take off the heat.  Let basil sit in syrup for 5 minutes, then remove leaves.  Let syrup cool to room temperature.  Syrup will keep in refrigerator for 2 weeks
Puree berries, 1/2 cup of the basil simply syrup, lemon juice in a blender.  Add in vodka and give a quick blend.
Add puree to popsicle molds.  Wait about 30-45 minutes before adding sticks to molds.  Freeze overnight.
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Peach Mojitos

makes 2 mojitos

1 cup water

1 cup sugar

fresh mint

1 peach, halved and sliced

10 mint leaves

1 lime, cut in half

4 oz white rum
can of Lime La Croix

Make mint simple syrup by bringing 1 cup water, 1 cup sugar, to a simmer.  Stir to dissolve all of the sugar and add mint.  Let syrup bubble for about 2 minutes then take off the heat.  Let mint sit in syrup for 5 minutes, them remove leaves.  Let syrup cool to room temperature.  Syrup will keep in refrigerator for 2 weeks.

Muddle peach slices, lime juice from half of 1 lime, 4-5 mint leaves, 3 tbsp of mint simple syrup in a glass.  Add 2 oz white rum.  Fill glass with ice and top off with Lime La Croix.