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5 Refreshing St. Paddy’s Day Drinks

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Shamrock Lime Sherbet Punch

  1. Fill â…“ mason jar with Sparkling Ice Lemon Lime.
  2. Fill â…“ mason jar with pineapple juice.
  3. Top with two scoops of lime sherbet.
 

Irish Appletini

  1. Fill a martini shaker with ice.
  2. Combine vodka, sour apple pucker, and juice in shaker and stir.
  3. Pour into martini glass and garnish with apple wedge.
 

Sparkling Whiskey Sour

  • 1¾ oz Sparkling Ice Lemon Tea
  • 1¼ oz Bourbon
  • ½ oz fresh-squeezed lemon juice
  • ¼ oz simple syrup (low-calorie option: swap simple syrup with one packet of Splenda)
  • Cherries, for garnish
  1. In a mixing cup, add ice, lemon, bourbon and Sparkling Ice Lemon Tea.
  2. Stir and strain over ice in old fashioned glass.
  3. Garnish with cherry.
 

Good Luck Grigio

  1. Add peach flesh to a blender and purée until smooth.
  2. Combine pinot grigio and club soda in a wine glass.
  3. Add peach purée and stir.
  4. Garnish with mint and serve.
 

Emerald Isle Cooler

  • 1 cup ginger-infused simple syrup (recipe below)
  • 1 cup fresh-squeezed lemon juice, about 3 to 4 lemons
  • ½ bottle Woodbridge by Robert Mondavi Chardonnay
  • 2 cups water
  • 2 cups ice cubes
  • ½ seedless cucumber
  1. Pour simple syrup into a larger pitcher.
  2. Add lemon juice, Chardonnay, and water and stir; add ice.
  3. With a vegetable peeler, remove and discard a lengthwise strip of skin from one side of a halved cucumber. Shave 8-10 long, paper-thin ribbons of cucumber into the pitcher. Push them down into ice and stir gently, so the cucumber unfolds to make an attractive visual garnish in the lemonade.
  4. Chill for at least 10 minutes or up to an hour. Serve well-iced in tall glasses; serves 4-6.

Ginger-Infused Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 3-10 thin slices fresh ginger
  1. Combine sugar and water in a small saucepan. Add slices of ginger to taste; fewer gives the finished syrup a mild ginger flavor, while 10 yields a more assertive result
  2. Simmer mixture for 8-10 minutes, until sugar has dissolved and vapors rising from the pot smell noticeably of ginger.
  3. Cool syrup to room temperature, then strain to remove ginger.
  4. Chill syrup until ready to use.

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