I think I nailed it with this one! The perfect poolside/sun-is-shining beverage! The amounts listed below will make one mocktail, you could easily make 2 by doubling the recipe. I put all the ingredients in a cocktail shaker with a cup of ice and had a salted-rimmed glass ready to go! Another option is to pour cocktails over ice which is just as nice.
I’m down for a delicious cocktail, but being pregnant means a mocktail! The sad truth was every time I’ve ordered a mocktail at a restaurant it has been beyond horrible. I thought this could not be that hard…so with help from my loving husband, we succeeded in making a delicious mocktail! It also didn’t hurt that we handpicked our grapefruit from a local grove here in Sarasota!
4 oz per glass of freshly squeezed grapefruit – store-bought no added sugar grapefruit juice will work as well.
1 Lime (cut into 1/4 wedges)
TBS simple syrup per glass
2 crushed cups of ice (1 cup per glass)
good salt (you could kick it up a notch by adding chipotle to the salt)
First, lime the edge of the glasses then coat the lime-juiced rim in salt, and squeeze what remains of those 2 wedges of lime into the glasses. Add a cup of crushed ice per glass. Pour Ritual Tequila and grapefruit juice over ice. Finally, add the simple syrup and one more wedge of fresh lime to each glass. Stir and enjoy!
My mom started making these Mushroom Crustades in the 90s and after she passed I carried on the tradition.
What’s so great about these tasty little bites is you can make them ahead and freeze.
I start with the cups.
You’ll need 24 slices of Very Thin Pepperidge Farm white bread, crust cut and rolled thin. Then cut each piece into fours, set aside.
Mushroom Filling:
4 Tablespoons Butter
3 green onions well chopped
8 oz chopped white mushrooms (I use food processor on “chop” setting for a few pulses)
2 tablespoons flour
8 oz heavy whipping cream
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon cayenne pepper
salt & pepper to taste
Chives for garnish
Preheat Oven 350
Chop mushrooms super fine of use food process (only a few pulses)
Heat 4 tablespoons butter in a skillet and finely chopped green onion cook for 4-5 minutes (keep stirring don’t burn them). Add mushrooms and cook until water from shrooms has cooked off about 10 minutes. Remove from heat and add flour, once combined return to heat and add heavy cream. Heat to boiling while stirring the entire time. Remove from heat and add lemon juice, cayenne, salt, and pepper.
While the mixture is cooling in the skillet I bake the cups. You’ll need a small muffin tray(s) for this. To make life easier I now spray the tins with avocado oil, press squares into each cup, and back until the edges are golden.
Once all cups are baked transfer all cups to a baking sheet and fill each with mushroom mixture. I then place the sheet in the freezer for 10 – 20 minutes. Once frozen store in containers or plastic zip bags until you’re ready to serve.
