A Little Refreshment

Everyone needs a fresh and fun drink to bring in the New Year. These are easy enough for the young ones to mix together.

Recipe courtesy of HonestlyYum

Coconut Chai Lemonade 
1 oz lemon juice 
1 1/2 oz coconut chai syrup 
4 oz water 
lemon wheel and freshly grated cinnamon for garnish
  
Coconut Chai Syrup:
1/2 cup coconut milk
1/2 cup sugar 
2 chai tea bags

Add coconut milk and sugar to a small saucepan over medium-low heat. Stir to combine.
Once the syrup starts to steam, add the chai tea bags and stir.
Let steep for about 5 minutes, then remove from heat and remove the tea bags. Let cool to room temperature.
Add the lemon juice, coconut chai syrup, and water to a shaker filled with cracked ice.
Shake briefly to combine (3 seconds).
Empty the entire contents of the shaker into a low ball glass.
Garnish with a lemon wheel and top with freshly grated cinnamon.

Grapefruit Fizz with Sugared Rind

 

5 grapefruits, juiced  4 cups
4 cups  carbonated water

2 tbsp. sugar, monkfruit or splenda 

2 Limes sliced  

Sugared Rind

3 large grapefruits
4 cups granulated sugar, divided
water
3 tablespoons light corn syrup

Slice the grapefruit lengthwise into four equal segments. Using a sharp knife and spoon, remove the fruit, so that you are left with the peel only.
Working with one segment at a time and using a regular small spoon (or you can try using a grapefruit spoon), scrape the inside of the peel repeatedly (and aggressively) to remove as much of the white pith as possible, if not all of it. Think of it as your arm workout for the day!
Once you have removed the pith, slice the zest into 1/4" strips. Don't worry if you have some pieces that are longer and shorter than others. Repeat until you have done this with all the grapefruit segments.
Place zest in a medium saucepan and cover with four cups of cold water. Bring to a boil and simmer for 10 minutes. Remove, drain the zest in a fine sieve, and run until cold water. Repeat this entire process two more times.
Set out two jelly roll baking sheets (or two full sheets, depending on what you have) and sprinkle each pan with one cup of sugar. Set aside.
Combine remaining two cups of sugar and one cup water in the saucepan, add the corn syrup. Boil the mixture for 3 minutes or so.
Continue to simmer the syrup, add the zest and stirring frequently, until candy thermometer reaches 230 degrees Fahrenheit. At this point, the zest should look fairly translucent and shiny--similar to a gummy bear in appearance.
Transfer the zest to the prepared pans with a fork (trying to drain as much of the syrup as possible) and spread out among the pan. Toss the zest with the sugar to coat it well, separating the strips. Allow to cool completely.
Transfer zest to cooling rack (place a sheet of wax underneath to catch any mess) and allow to dry overnight.
Store zest in a covered container, in layers separated by wax paper, for up to a month.

Smurf Punch

1/2 cups Sprite or Ginger Ale

1 Cup Coconut Water
blue food coloring
whip cream
cherry
ice 

In a tall glass, fill with ice, sprite or ginger ale and coconut water. Add 2-3 drops of blue food coloring. Top with whipped cream and a cherry.


The following recipes come from Chow.com a great resource for all things yum!

Cranberry Cutie
3 ounces Sierra Mist Natural
3 ounces Cranberry Juice
Juice from 1 cutie/clementine orange
1 ounce lime juice
Clementine slice and sugar for garnish In a shaker filled with ice, mix cranberry juice, cutie juice, and lime juice. Add Sierra Mist Natural and stir. Strain into two martini glasses with edges that have been dipped in sugar (optional). Garnish with a cutie slice.

This one is perfect for the little ones who want to take part in the festivities.

Milk and Cookies

Agave Nectar or honey
Colored sprinkles
Milk
Your favorite small and soft cookies

Using two plates, place a few tablespoons of agave nectar or honey on one and colored sprinkles on the other. Dip the rim of the glass into the honey, allowing the excess to drip off before dipping the rim into the sprinkles. Leave the glasses upside down and allow the sprinkles to adhere before turning the cups right side up (or the sprinkles will run down the side of the glass). Make your favorite chocolate chip cookies and skewer with a lollipop stick just prior to baking. Fill the glasses with milk and rest a cookie garnish on the rim of the glass.
 

Minty Coco Moco

2oz. of your favorite mint chocolate ice cream
1oz coconut cream (You can find this where you get cocktail items. I get mine at Pirate'0s
Large handful of crushed ice
2oz. Half & Half
Chocolate syrup
Rim a martini glass with your favorite chocolate syrup. On a small flat plate, pour about 1-2oz of the syrup. Holding the glass parallel to the table, dab the rim of your glass into the liquid while slowly turning the glass so that only the outer edge is covered. Combine the rest of the ingredients and stir until smooth. Pour into your already-rimmed glass and serve.
 

Blueberry Pomegranate Smoothy

1 can nestle carnation evaporated milk

2 cups frozen blueberries

1 cup pomegranate juice

1/4 cup frozen orange juice

2 T honey

1/2 cup ice cubes

Photo and Recipe Here

Place evaporated milk, blueberries, juice, concentrate, honey and ice in blender; cover. Blend until smooth. Pour into tall glasses and serve immediately.