Why mix up cocktails one at a time when you can make a batch? This pitcher paloma cocktail recipe is so refreshing everyone will want a glass. Don’t forget the Tajin-salt rim!

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I made this batched pitcher paloma cocktail recipe for a neighborhood potluck and it was very popular. I normally don’t enjoy grapefruit, but the combination with fresh lime and smoky mezcal made for a rich get refreshing beverage. Prefer a mocktail version? Either substitute with your favorite non-alcoholic tequila, lime juice, or more sparkling water.

No matter which way you make it, this pitcher paloma cocktail is the perfect beverage for all your summer cookouts and BBQs – after all it’s BBQ week! May I suggest serving it with corn spoon bread, scalloped potatoes with bacon & jalapeno, foolproof ribs, or something else from the list below from a few foodie friends of mine also participating in BBQ week.

Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Monday’s #BBQWeek Recipes

• BBQ Dry Rub Seasoning from Blogghetti
• Cheesy Corn Dip from Art of Natural Living
• Chicken Bacon Ranch Pasta Salad from Our Crafty Mom
• Grilled Chicken Salad with Blueberry Vinaigrette from Jolene’s Recipe Journal
• Margarita Jello Shots from Easy Recipes for One
• Pellet Smoked Weisswurst from A Day in the Life on the Farm
• Red, White, and Blue Potato Salad from Karen’s Kitchen Stories
• Smoked Leg of Lamb from A Kitchen Hoor’s Adventures

PITCHER PALOMA COCKTAIL RECIPE

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Yield: 8 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COCKTAILS

• 16 oz. fresh squeezed grapefruit juice
• 16 oz. mezcal*
• 2 oz. fresh squeezed lime juice
• 2 oz. agave nectar**
• 1/2 tsp salt
• Ice
• 16 oz. cold sparkling water

GARNISH

• 2 Tbsp Tajin
• 2 Tbsp smoked coarse salt***
• Grapefruit or lime slices

Directions

1. In a large pitcher, stir together the grapefruit juice, mezcal, lime juice, agave, and salt. Cover and chill until ready to serve****.
2. Before serving, combine salt and Tajin in a shallow bowl or small plate. Rub the rim of the glasses with a lime wedge and invert into the Tajin-salt mixture to coat.
3. Fill classes 3/4 with ice, 3/4 with Paloma, top with sparkling water, garnish with a slice of grapefruit or lime and serve.

Notes

*Or tequila if you prefer, mezcal gives a little smoky flavor. **Or simple syrup. ***Regular coarse salt also works. ****Best served same day.

Source: Adapted from The Kitchn.

Transition from summer to fall with this spirited apple cider mule. It’ll warm you up and cool you down at the same time.

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It’s September and it’s time to crack open the vault – The Fall Flavors vault!

After summer’s last hurrah of scorching temperatures, it’s finally starting to cool down around here. To make the transition, I used some of Ohio’s very own Buckeye Vodka to make a spirited apple cider mule. Just like my amaretto spiced apple cider and spiced apple cider cocktail, this apple cider mule will warm you up from the inside while still cooling you down.

Don’t want to imbibe? You can easily leave the vodka out of this for a mocktail version. Just add more ginger beer. Or try my Apple Cider Palmer.

• Apple Cider Biscuits by Jolene’s Recipe Journal
• Pumpkin Loaf Cake by Hezzi-D’s Recipe Box
• Refrigerator Pickled String Beans by A Day in the Life on the Farm
• Beef and Pumpkin Pasties by A Kitchen Hoor’s Adventures
• Brussels Sprouts Pizza by Karen’s Kitchen Stories
• Apple Pie Smoothie by A Little Fish in the Kitchen
• Apple Pani Puri by Magical Ingredients
• Thai Coconut Curry Soup by Art of Natural Living
• Pumpkin Pie Twists by Cheese Curd In Paradise
• Pan Fried Pork Chops by Palatable Pastime
• Pumpkin Spice Espresso Martini by Our Crafty Mom
• Cranberry Orange Pork Loin by That Recipe

APPLE CIDER MULE

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Yield: 1 Serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 oz. ginger beer
• 4 oz. apple cider
• 1.5 oz. vodka*
• 0.5 oz. lemon juice
• Slice of apple
• Cinnamon stick
• Ice

Directions

1. Shake or stir and serve over ice in a copper mug.
2. Garnish with apple and a cinnamon stick.. Serve immediately.

Notes

*For a mocktail, replace vodka with more ginger beer.

Transport yourself to a tropical location with a batch of these creamy but deliciously refreshing frozen coconut mojitos.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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Not only is it Friday, it’s #NationalCocktailDay! Finishing off a delicious #SpringSweetsWeek with Frozen Coconut Mojitos inspired by a trip to Belize. Normally I prefer mojitos on the rocks but these frozen coconut mojitos are much better blended!

I have made blueberry coconut mojitos before, but used coconut water. This time around, I used coconut cream for these frozen coconut mojitos, resulting in a creamy yet deliciously refreshing warm weather cocktail.

Make a batch of mint simply syrup to start and keep that baby on hand in your fridge. Then whenever you are in the mood for frozen coconut mojitos, whip up the rest of the ingredients in a blender. Repeat whenever you need a refill.

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

FROZEN COCONUT MOJITOS

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Yield: 2 Servings Prep Time: 30 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MINT SIMPLE SYRUP

• 1 cup water
• 1 cup granulated sugar
• 10 fresh mint leaves

COCONUT MOJITOS

• 4 oz. coconut cream
• 4 oz. white rum
• 2 oz. fresh lime juice
• 4 oz. mint simple syrup (above)
• 8 fresh mint leaves
• 4 cups ice

Directions

1. For the simple syrup, add all ingredients to a small saucepan and heat over medium just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. (After using, store leftovers in air-tight container in the fridge.)
2. To make the mojitos, place all ingredients in a high-powered blender. Blend until completely smooth Pour in glasses, garnish with mint and lime slices if desired, and serve immediately.

Source: Adapted from A Spicy Perspective’s Frozen Coconut Mojitos. and my Blueberry Coconut Mojitos.

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May the orchards be allspice dram-ed this fall with a spiced apple cider cocktail, sweetened with maple syrup and spiked with apple whiskey.

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While I realize I am participating in #FallFlavors week, I’m not ready for pumpkin. Many people jump straight to pumpkin (more specifically pumpkin spice which often doesn’t have any pumpkin at all) and skip over all the other delicious flavors of fall. So let’s first bring on the figs, pears, and apples!

Apple picking at the local orchard is a fall activity that is deeply engrained in my childhood memories. I am fairly certain we went every fall, followed by all the apple pie and apple jelly making. I have not been as diligent in my adult life but I at least intend to go and every other year manage to make it happen. After all, with only two of us in our household, I’m not picking the bounty that I did as a child in a household of 5. When all else fails, there’s the Farmers Market ;-).

I haven’t gone apple picking yet but I did snag some apples from the local market to garnish this cocktail. Made with apple whiskey, maple syrup, allspice dram, and topped with your favorite apple cider – whether that be traditional, sparkling, or hard cider. You know, in case apple cider wasn’t already spiced and dressed for fall.

Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media.

Wednesday #FallFlavor Recipes

Beverages

• Cranberry Orange Bourbon Cocktail from Family Around The Table

Breakfasts and Breads

• Apple Pie Pancakes from Magical Ingredients
• Instant Pot Pumpkin Applesauce from An Affair from the Heart
• Pumpkin Chocolate Chip Scones from Hezzi-D’s Books and Cooks
• Pumpkin Spice Oatmeal from Jolene’s Recipe Journal

Mains and Sides

• Chicken Parm Stuffed Spaghetti Squash from A Kitchen Hoor’s Adventures
• Chicken Sausage with Apples from Cheese Curd In Paradise
• Roasted Whole Butternut Squash from Jen Around the World
• Sauerkraut with Tomato Sauce from Palatable Pastime

Desserts

• Air Fryer Candied Walnuts from Devour Dinner
• Caramel Apple Pie from Sweet Beginnings
• Easy Apple Pie Cake from A Little Fish in the Kitchen
• Instant Pot Apple Cinnamon Cheesecake from Blogghetti
• Pumpkin Bread Pudding from Hostess At Heart
• Old Fashioned Ritz Pie from Art of Natural Living
• Pecan Butter Cookies from Books n’ Cooks
• Pecan Pie Bars from Best Cookie Recipes

Follow the Favorite Fall Recipes Facebook group and follow the Favorite Fall Flavors Pinterest board for more fall inspiration!

ORCHARDS BE DRAM-ED (SPICED APPLE CIDER COCKTAIL)

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Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Ice
• 1 oz. apple whiskey
• 1/2 oz. maple syrup
• 1/4 oz. allspice dram
• Apple cider to top off (hard, sparkling, or traditional)
• Apple slices, for garnish

Directions

1. In a cocktail shaker, add ice, apple whiskey, maple syrup, and allspice dram.
2. Shake for 30 seconds then strain into a rocks glass filled with ice.
3. Top with cider, garnish with apple sliced, and serve.

Source: Adapted slightly from Love to Know. Named by Haley Adcox, friend of The Spiffy Cookie.

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What the heck is a peanut butter & jelly whiskey sour? A whiskey sour made with peanut butter infused whiskey, and sweetened with your favorite jam or jelly!

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I don’t normally celebrate alcohol holidays because, to be honest, I don’t drink a whole lot. We certainly have enough alcohol in our house to make people think otherwise, but if we drank more often it would hang around so long. Especially since COVID we haven’t hosted as much as we used to and thus aren’t pouring as many drinks for others.

However when I saw National Whiskey Sour Day pop up on the Food Holiday Calendar, I thought of the peanut butter whiskey on our bar cart and knew I had to go for it. Literally swap regular whiskey for peanut butter infused and add a little jelly (or I actually used blueberry jam) to you regular whiskey sour and you have a peanut butter and jelly version!

If you’re not into the raw egg white thing, you could always use aquafaba instead. I used it in my Vegan Blueberry Pea Whiskey Sour and it worked beautifully. Honestly, I may prefer it because it retains its foam longer than the egg white and you don’t have to worry about buying pasteurized eggs. I am a microbiologist by day, remember?

If you want to make this even easier to make, you could sub the lemon and lime juice for sour mix. I figured it was more likely folks had lemons and lies lying around their kitchen than sour mix, but I could be wrong! Just know it will be a tad bit sweeter if you go that route since it contains sugar as well.

PEANUT BUTTER & JELLY WHISKEY SOUR

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Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp grape jelly (or preferred fruit jam)
• 1 Tbsp water
• 2 oz. (60 mL) peanut butter whisky
• 1 oz. lemon juice
• 1/2 oz. lime juice
• 1 egg white
• Miniature PB&J sandwich, for garnish

Directions

1. In a small bowl, whisk together the jelly and water.
2. Add to shaker with ice along with remaining ingredients, shake for 20 - 30 seconds.
3. Pour into a glass filled with ice. Garnish with a miniature PB&J sandwich and serve immediately.

Source: Adapted slightly from Liquor Alchemy and Maine Spirits.

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This fresh, homemade watermelon lemonade is sweetened with a rosemary simple syrup that is perfect for summer gatherings. Also delicious spiked with tequila or vodka!

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Have you ever made your own lemonade before? It might seem tedious to squeeze a bunch of lemons but I swear it’s the best lemonade you’ll ever have and you don’t need a whole lot of ingredients. Today’s version adds in rosemary and watermelon for something a little different.

Rosemary Watermelon Lemonade Ingredients:

• Seedless watermelon
• Fresh lemon juice
• Fresh rosemary
• Sugar
• Water
• Tequila or Vodka (optional)

First, you made a rosemary simple syrup. Then all you have to do is mix with a little more water, watermelon puree, and fresh lemon juice. Just like that you’ve made your very own rosemary watermelon lemonade that the whole family will love. But if you’re looking for a spiked version, add a little tequila or vodka. Mix up a Watermelon Mojito while you’re at it too.

Friday #LemonWeek Recipes

• Lemon Poppy Seed Sweet Rolls by Fresh April Flours
• Grilled Chicken Piccata by Palatable Pastime
• Creamy Lemon Smoothie Recipe by Blogghetti
• Gluten Free Lemon Bars by Hezzi-D’s Books and Cooks
• Lemon Tarragon Salmon by Art Of Natural Living
• Meyer Lemon Vanilla Shortbread Cookies by Karen’s Kitchen Stories
• Lemon Poppy Seed Thumb Print Cookies by Cheese Curd In Paradise
• Lemon Pasta by Devour Dinner
• Lemon Blueberry Cookies by Best Cookie Recipes
• Lemon Tea Bread by The Freshman Cook
• Homemade Lemon Cake by Simply Inspired Meals
• Italian Lemon Ricotta Cake by The Fresh Cooky
• Lemony Shrimp Pasta by A Day In The Life On The Farm
• Lemon Crumb Muffins with Lemon Glaze by An Affair From The Heart
• Lemon Poppy Seed Cake by Kathryn’s Kitchen Blog
• Ina Garten’s Lemon Chicken by Jen Around The World
• Lemon Ice Cream by Lemon Blossoms
• Lemon Sour Cream Pound Cake by Home Cooked Harvest
• Grilled Lemon Herb Flatbread by That Recipe
• Lemon Meringue Cheesecake by The Redhead Baker
• Oven Baked Lemon Pepper Chicken and Gnocchi by Jonesin’ For A Taste
• Dragonfruit Lemonade by Magical Ingredients

ROSEMARY WATERMLEON LEMONADE

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Yield: 6 servings Prep Time: 35 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups water, divided
• 1-1/2 cups sugar
• 3 springs fresh rosemary
• 3 cups pureed fresh seedless watermelon
• 1-1/2 cups fresh lemon juice (about 6 large lemons)
• 1 cup tequila or vodka, optional
• Thin lemon slices and rosemary, for garnish

Directions

1. In a medium saucepan, bring 1-1/2 cups of the water and sugar to a boil. Simmer until sugar has dissolved. Add the rosemary, remove from heat, cover. and let steep for 30 minutes.
2. Strain into a pitcher. Discard rosemary sprigs (or keep for garnish). Add remaining 1-1/2 cups cold water, watermelon puree, and lemon juice to a pitcher and stir until the sugar dissolves. Stir in tequila, if using. Refrigerate until ready to serve.
3. Pour into a glass filled with ice and garish with slice of lemon and rosemary..

Source; Adapted from my Homemade Strawberry (Vodka) Lemonade and Lavender Vodka Lemonade.

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Check out the amazing prizes you can win in our #LemonWeek Giveaway!

Prize #1: Rodelle Prize Pack

Rodelle Prize Pack includes:

• 2 count Gourmet Madagascar Vanilla Beans
• 2oz Almond Extract
• 4oz Natural Baker’s Extract
• 4oz Vanilla Paste
• 8oz Gourmet Vanilla Extract
• 25oz Organic Baking Cocoa

Prize #2: La Tourangelle Prize Pack

La Tourangelle Prize Pack includes:

• Extra Virgin Olive Oil
• Roasted Walnut Oil
• Regenerative Sunflower Oil
• 4oz Vanilla Paste
• Fleur de Sel Almond Butter

Terms and conditions: This #LemonWeek is sponsored by Rodelle and La Tourangelle which starts 5/23/2022 and ends 6/3/2022 at 11:59pm ET. Enter to win a prize pack from Rodelle or La Tourangelle that include baking and cooking ingredients. This giveaway is open to anyone 18 years or older in the United States. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Two (2) winners will be selected and sent prize packages directly from the giveaway sponsors. The #LemonWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #LemonWeek posts or entry.

If you love both whiskey and peanut butter & banana sandwiches then this Elvis Old Fashioned is for you. Made with peanut butter whiskey, banana liqueur, honey, and garnished with a slice of bacon.

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers.  However, all opinions are mine alone.

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It’s day five of #BBQweek and day three of BBQ Fest in Memphis (where I traveled for the week)! In honor of the overlap, I had to make something Elvis-inspired.

Are you familiar with an Elvis Sandwich? It’s a grilled peanut butter, banana, and sometimes bacon sandwich. Occasionally honey is drizzled in there as well. At first I had considered making a peanut butter and banana bread pudding, and have made Elvis rice crispy treats in the past, but then I saw the peanut butter whiskey eyeing me from our bar cart and I knew what I had to do.

Elvis Old Fashioned Ingredients:

• Peanut butter whiskey
• Banana liqueur
• Honey
• Orange bitters
• Large ice cube
• Bacon and banana, for garnish
• Rainier Foods Smoky Honey Seasoning & Rub on the rim

This cocktail tasted just like I would imagine a peanut butter and banana old fashioned would taste and was actually the perfect accompaniment to the meal of smoked burgers and watermelon cucumber salad that I made for day one and three of #BBQweek. I just may need to make another while I am in Memphis this week!

Check out the rest of today’s recipes below and enter the giveaway from our sponsors at the end of this post.

Friday #BBQWeek Recipes

Starters and Sides

• Cucumber, Corn and Tomato Salad from A Day in the Life on the Farm
• Deviled Egg Pasta Salad from Hezzi-D’s Books and Cooks
• Grilled Chicken Wings (Three Ways!) from Sweet Beginnings
• Grilled Flatbreads from Karen’s Kitchen Stories
• Grilled Pineapple and Jalapeno Margarita Mocktail from Jen Around the World
• Spicy Parmesan-Garlic Wing Sauce from A Little Fish in the Kitchen

Dinners

• Baked Salmon in Foil from Art of Natural Living
• Blackberry Chicken Thighs from Cindy’s Recipes and Writings
• Grilled Balsamic Honey Pork Tenderloin from Cheese Curd In Paradise
• Spicy Hawaiian Ham Kabobs from A Kitchen Hoor’s Adventures

Desserts

• Cactus Candies from The Freshman Cook
• Lemon Blueberry Whoopie Pies from Jolene’s Recipe Journal
• Strawberry Cheesecake Dessert Tacos from Blogghetti

ELVIS OLD FASHIONED

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Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 oz. peanut butter whiskey
• 1 oz. banana liqueur
• 1/2 oz. honey
• 2 dashes orange bitters
• Large ice cube
• Bacon, for garnish
• Banana slices, for garnish
• Rainier Foods Smoky Honey Seasoning & Rub, for garnish

Directions

1. Assemble the cocktail by adding whiskey, liqueur, honey, and bitters in a mixing glass. Add some ice and stir for 10-15 seconds.
2. Strain into a serving glass (rimmed with smoky honey seasoning, if using) filled with one large ice cube. Garnish with a slice of bacon and banana. Enjoy!

Source: Adapted from my Maple Bacon Old Fashioned.

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Honey kumquat mojitos are flavorful and refreshing, making them a perfect spring and summer cocktail. They are also great as a mocktail if you prefer to skip the alcohol.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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Ever since I tried my first mojito I was in love. That love ran even deeper once I discovered how easy they are to make at home, which is likely why I have more mojitos recipes than any other cocktail on this blog of mine. In fact, I have another waiting to be shared when it gets warmer out ;-).

These kumquat mojitos are no exception. This time I made the simple syrup with honey instead of granulated sugar more just a little something different. I thought it really helped the citrus flavor shine with a little more complex flavor profile.

While the recipe is for one cocktail, the simple syrup makes a decent sixed batch for several. I love stashing pre-made simple syrup in the fridge for a cocktail on the ready at all times.

Although at one point I ran out of both kumquats and rum (insert quote about rum being going here) but still had simple simple syrup, so I made made a mocktail with kumquat marmalade which was also fantastic (also good sandwiched between lavender linzer cookies), although obviously a little bit sweeter.

To be honest, I enjoyed the mocktail version even better than with rum. It was so refreshing, flavorful, and light! In fact, I was so pleased with how the mocktail version turned out that next I am trying a lavender kumquat shrub recipe that also is supposed to be enjoyable with just sparkling water.

This recipe used kumquats and fresh mint from Melissa’s Produce. Check out the giveaway featuring swag from them and our other sponsors this week, then enter using the widget located at the bottom of this post.

Thursday #SpringSweetsWeek Recipes

• Carrot Cake Cupcakes from Art of Natural Living
• Coconut Lemon Scones from Cookaholic Wife
• Easter Malted Milk Chocolate Brownies from Hezzi-D’s Books and Cooks
• Easy Mini Mango Tarts from Blogghetti
• Eggless Lemon Lavender Cupcakes from Magical Ingredients
• Key Lime Shortbread Cookies from A Kitchen Hoor’s Adventures
• Lemon Coolers Cookies from Palatable Pastime
• Lemon Sugar Cookie Bars with Raspberry Buttercream from Sweet Beginnings
• Tropical Fruit Salad with Honey Lime Dressing from Jen Around the World

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

HONEY KUMQUAT MOJITOS

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Yield: 1 serving Prep Time: 30 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

HONEY-MINT SIMPLE SYRUP

• 1 cup water
• 1 cup honey
• 10 fresh mint leaves

PER MOJITO

• 6-8 fresh mint leaves, plus more for garnish
• 3 oz. sliced or quartered kumquats
• 1/2 lime, cut into 4 wedges
• 2 fl oz. mint simple syrup, divided
• 2 fl oz. white rum*
• 2 fl oz. club soda
• Ice

Directions

1. For the simple syrup, add all ingredients to a small saucepan and heat over medium just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. (After using, store leftovers in air-tight container in the fridge.)
2. In the bottom of a glass, place mint leaves, kumquats, and 3 lime wedges. Crush with a muddler (or something blunt). Add ice to the glass and stir in simple syrup and rum*. Top off with club soda. Serve with an additional sprig of mint and lime wedge.

Notes

* Rum is optional. If you prefer a non-alcoholic version just add more club soda.

Source: Adapted slightly from my Grape Mojitos.

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Homemade Meyer Limoncello is worth the wait. With just four ingredients, simple steps, and lots of inactive time, you’ll be rewarded with an end product that is smooth and refreshing.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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Would you believe me if I told you that I started making this limoncello about 7 months ago? Because it’s the truth. Now, don’t be scared off just yet because it could take as little as 3 weeks, I just kept getting side-tracked/forgot – whoops! I understand that 3 weeks is still a bit of an investment, but it’s a great set-and-forget project, with minimal effort and a great payoff.

While three weeks is the minimum, this is the sort of thing that really gets better with age, so if you have the patience let it hang out for a little longer if you can. There are two waiting periods that accomplish different things and both can be extended if desired. Or if you just forget like me.

How to make Meyer Limoncello:

The original recipe I used is from Love & Olive Oil and her post covers a lot of great tips so be sure to click over there.

Ideally start with organic Meyer lemons (or regular lemons). Can’t find organic? Try washing the lemons first to remove any wax or pesticides. Once you have your lemons, first you need to peel the lemons. But don’t just go hog wild on them, you need to avoid as much of the white pith as possible because it will make the end result bitter.

Once you have all those beautiful peels ready to go, you are ready for extraction. (Don’t waste all those lemons! You know… make lemonade ;-) )

You are basically making a lemon vodka by soaking the peels in high-proof vodka. You could use Everclear instead which will produce the more typical cloudy limoncello, while the vodka in mine made it clearer, but it will obviously also have a stronger alcohol flavor.

Then, after at least 1 week (or almost 6 in my case), strain the peels from the newly minted lemon vodka, discard the peels, and add simple syrup. I let my simple cool down to room temperature before adding it because I thought it would be neat to make a clear limoncello, while supposedly warmer simple would made it cloudy.

Warm or cold, whichever you choose, another 2 weeks allows the flavor to mellow (or a little over a month because I forgot again) and then you’re ready to bottle and enjoy your homemade limoncello!

I have to admit, even though I know it could be made in a shorter amount of time the end result was so smooth without a harsh alcoholic burn that I am wary of shortening the process. Clearly more time does not hinder the end product, so have a little patience my friends!

Shout-out to Melissa’s Produce for supplying the Meyer lemons and Dixie Crystals for the granulated pure cane sugar. I don’t doubt that the ingredients played an important role in this process. You can also snag some swag from our sponsors by entering the giveaway at the end of this post. But first, check out the list of #SpringSweetsWeek recipes below.

Tuesday #SpringSweetsWeek Recipes

• Almond Buttercream Frosting from Devour Dinner
• Blood Orange Spiced Cake from Cookaholic Wife
• Carrot Cake Roll with Cream Cheese Filling from A Kitchen Hoor’s Adventures
• Cookie Truffles from Eat Move Make
• Eggless Blood Orange Mini Bundts with Pink Glaze from Magical Ingredients
• Goldenberry Jam from Family Around the Table
• Little Chick Easter Sugar Cookies from Sweet Beginnings
• Lime Curd from Art of Natural Living
• Meyer Lemon Bundt Cake from Hezzi-D’s Books and Cooks
• Meyer Lemon Pudding from Jen Around the World
• Strawberry White Chocolate Bark from Blogghetti

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

MEYER LIMONCELLO

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Yield: 2 liters Prep Time: 3 Weeks Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 organic Meyer lemons*
• 1 Liter 100-proof vodka
• 1-1/2 cups granulated sugar
• 3 cups filtered/bottled water

Directions

1. Peel or zest the lemons, being extra careful to only peel the outermost yellow part (the white pith will make a bitter limoncello).
2. Place the peels in a large glass mason jar (or other airtight glass container). Cover with vodka. Tightly close the lid and place in a cool, dark location for at least 1 week or more**. When the liquor turns yellow and peels begin to turn white, it is ready.
3. Strain lemon vodka through a fine mesh sieve lined with cheesecloth into another large, clean glass jar - discard the lemon peels and set lemon vodka aside.
4. In a medium saucepan over medium-high heat, combine sugar and water. Bring to a simmer, stirring occasionally, until sugar is completely dissolved. Remove from heat and let cool completely. Once cooled, pour into the jar with lemon vodka. Tightly close and return to a cool, dark location to mellow, at least 2 weeks or more***.
5. Once limoncello has mellowed, use a funnel to divide into four half-liter (or similar sized) glass bottles with tight sealing lids. Chill for at least 24 hours before serving.

Notes

*You can use regular lemons as well. If you cannot find organic make sure to wash them first. **Mine extracted for almost 6 months and was still perfect. The longer it steeps the stronger the lemon flavor will be. ***Mine sat for 6 weeks. The longer you let it mellow, the better your final limoncello will be.

Source: Adapted slightly from Love & Olive Oil.

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This tangy and citrusy grapefruit mint julep will have you ready to celebrate the good times and to enjoy a sunny day with friends.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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I have enjoyed mojitos for quite awhile, in fact I’ve shared more than a couple mojitos and mojito–inspired recipes. But somehow I’ve only recently gotten into juleps. Which is odd considering the almost 8 years that I lived in Tennessee and grew to love bourbon. Because the biggest difference is rum versus bourbon! 

So all I really had to do was take one of my mojito cocktail recipes and make that substitution. But then I added an equal part of grapefruit juice too. Oddly enough I normally think grapefruit tastes like acetone, but in this cocktail it was quite delicious! Guess all the sugar and mint helped.

Want a non-alcoholic version?

Just substitute the bourbon for more grapefruit juice or try club soda. 

This recipe was made with Melissa’s Produce grapefruit and a key lime (but you can use regular lime) as well as Dixie Crystals sugar. Simple ingredients but essential!

While this is my last recipe, but there are plenty more shared today (listed below) and another day of #SpringSweetsWeek tomorrow. Double check that you’ve entered the giveaway located at the bottom of each post this week! For more info on what’s up for grabs, check out my #SpringSweetsWeek giveaway post.

Friday #SpringSweetsWeek Recipes

• Candied Kumquats by Karen’s Kitchen Stories
• Carrot Cake Cupcakes with Orange Cream Cheese Frosting by Hezzi-D’s Books and Cooks
• Citrus Biscotti by Pook’s Pantry
• Citrus Rhubarb Custard Bars by Cheese Curd In Paradise
• Coconut Macaroons by Books n’ Cooks
• Easy Key Lime Mousse Tarts by Blogghetti
• Eclairs by House of Nash Eats
• Grapefruit Mint Julep by The Spiffy Cookie
• Key Lime Soufflé by Art of Natural Living
• Lemon Lime Macaron by A Kitchen Hoor’s Adventures
• Lemon Raspberry Parfait by The Carefree Kitchen
• Mini Lemon Sweet Tea Pound Cakes by Nik Snacks
• No-Cook Candied Kumquats by Shockingly Delicious
• Pineapple Cheesecake Shooters by Jen Around the World
• Rhubarb Cream Cheese Danish by Devour Dinner
• Rhubarb Lavender Crisp by Sweet Beginnings
• Walking Banana Pudding Dessert Bags by For the Love of Food

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Three years ago: Chai Apple Cake

Four years ago: Monthly Meal Plan: April

Six years ago: Inedible Favorites – Luke’s 3rd Birthday & Tool Cut-Out Cookies

Seven years ago: Inedible Favorites – Luke’s 2nd Birthday

Eight years ago: Inedible Favorites – Luke’s 1st Birthday

Nine years ago: Jalapeno Popper Buffalo Chicken Pizza

GRAPEFRUIT MINT JULEP

Print

Yield: 2 servings Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MINT SIMPLE SYRUP

• 1 cup water
• 1 cup granulated sugar
• 10 fresh mint leaves

JULEP

• Crushed ice
• 10 fresh mint leaves, plus more for garnish
• 1/2 lime, cut into 4 wedges
• 4 fl oz. mint simple syrup, divided
• 4 fl oz. bourbon*
• 4 fl oz. grapefruit juice

Directions

1. For the simple syrup, add all ingredients to a small saucepan and heat over medium just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. (After using, store leftovers in air-tight container in the fridge.)
2. To make the julep, fill 2 glasses with crushed ice to the very top; set aside.
3. Add the mint, lime, and 2 oz. simple syrup to a cocktail shaker and crush with a muddler (or something blunt). Add bourbon, grapefruit juice, and remaining simple syrup. Shake well and strain over ice in the glasses. Serve with an additional sprig of mint and grapefruit wedge.

Notes

* Want to make it non-alcoholic? Substitute the bourbon for grapefruit juice or club soda.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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This recipe is intended for individuals ages 21 & up. Please drink responsibly.

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.