I’m a firm believer that your taste buds change every few years, because I used to be really put off by guacamole, and now I love it! I especially love this version a friend always makes; every party we have she’s assigned to make it. Mainly because I crave it…
The big twist? There’s fruit in it! Grapes! Pears! Pomegranates! Let me tell you, it’s a wonderful twist.
Winter Guacamole (but please make it all year round!)
~4 avocados, chopped (or more, depending on the amount of guacamole you want)
1/2 red onion, chopped
Red grapes, halved, to taste
Pomegranates (pre-cut from produce departments are the best)
1 white pear, chopped
1 jalapeno, minced
Sea salt, to taste
Cilantro, to taste
Fresh lime juice of one lime
Mix all ingredients together and enjoy!
Vodka. It’s the happy hour drink of choice here at Southern Protocol. Did we realize everyone knew that? Not necessarily… which is why we were curiously delighted at the email we received this morning from a mystery New York company outlining three (quite tasty looking) drink recipes, all using Van Gogh Vodka. We’re not selfish people, so we decided to share!
These drinks are perfect for late summer fetes… they can be made ahead of time, and are fun updates on tried and true warm weather classics!
Blueberry Mojito (you know I love my mojitos!)
28 oz Van Gogh Acai-Blueberry Vodka
14 oz fresh lime juice
7 oz simple syrup
Muddle mint leaves, blueberries, and simple syrup in a pitcher. Stir in Van Gogh Acai-Blueberry Vodka and lime juice. Then add ice and top with club soda. Serve in a highball glass garnished with a mint sprig or skewer of blueberries.
Sparkling Dutch Red Sangria
1 bottle dry red wine
3 oz Triple Sec Liqueur
3 oz Van Gogh Pomegranate Vodka
6 oz Grenadine
1/2 Bottle pomegranate juice
1/2 bottle Pommery Brut Royal Champagne
1 orange, sliced
Combine the first five ingredients. Add champagne and give a quick stir. Pour mixture over ice and add slices of orange. Garnish each glass with a cinnamon stick.
(I just realized this last recipe isn’t made with vodka… oh well! It still sounds nice and refreshing!)
19 oz Ron Abuelo Anejo
6 oz Jumbie Coconut Splash
13 oz fresh mango juice
13 oz fresh pineapple juice
Sugar cane stick
Pour all ingredients into a pitcher and stir vigorously. Add ice, cherries and orange slices. To serve, pour into a tall glass and garnish with sugar cane stick.
All recipes came our way via Talbert Communications, Ltd in New York. Cheers!