This sophisticated rosemary cocktail is the perfect way to elevate your happy hour. Light, fizzy, and refreshing, this perfect cocktail marries fresh citrus to fragrant rosemary. 

Rosemary might sound an odd choice to add to a cocktail, but it pairs effortlessly with oranges, grapefruits, and lemons. While rosemary has a woodsy, piney scent, it also has a citrusy undertone to the flavour.

I love the way they play together so much, we add rosemary flavor in two forms; rosemary syrup and a sprig of rosemary garnish.

The piney aroma of the rosemary wakes up your sense of smell and adds something special to our jewel-toned, extremely sippable beverage. And happily, it takes mere moments to shake up this delicious cocktail that’s reminiscent of a fizzy rosemary gimlet or a rosemary gin fizz.

Yes it is festive looking with it’s ruby red blood orange and deep green rosemary, but it isn’t just for holiday season. I love to serve our rosemary cocktail for any occasion from a dinner party to a quiet night at home.

Let’s break down a list of the ingredients and equipment we need to level up our cocktail game with a fabulous rosemary cocktail. It doesn’t take much, and you have options!

Ingredients

• Blood oranges, navel oranges, red grapefruits, limes, or meyer lemons
• Gin, bourbon, or vodka
• Excellent tonic water or club soda
• homemade Rosemary simple syrup 
• Ice
• Sprigs of rosemary for garnish

Equipment

• Double old fashioned glass or a copper mule mug
• Cocktail shaker or quart jar with a tight fitting lid
• Fine mesh strainer
• Liquid measuring cup

Blood Orange Cocktail

In peak citrus season, I love to make this a blood orange cocktail. In addition to lending a beautiful deep blush to the cocktail, find blood oranges to be slightly sweeter and more perfumed than navel oranges. 

If blood oranges are nowhere to be found, you can switch it up a bit and use a red grapefruit in its place. That will make this drink into a rosemary greyhound cocktail recipe.

It doesn’t have to be a strictly seasonal cocktail recipe, though. Make it year round, keeping it fresh with limes, lemons, meyer lemons, or whatever citrus fruit you can lay your hands on.

I’m keen on gin, so my rosemary bevvy is almost always takes the form of a gin cocktail. And when it comes to gin, I am Team Hendricks botanical gin all the way. 

Please, though, make it with whatever gin makes you happy! If you’re a Bombay Sapphire, Beefeater, or small batch gin fan, by all means use that! Just be sure you’ve chosen a gin you love to sip.

If gin isn’t your jam, feel free to swap in vodka or bourbon. Any which spirit you choose, it’s a show-stopper of a cocktail.

Nobody will be sad with a bourbon lemon rosemary cocktail. Make this unique drink your own!

Keep in mind that if you opt for bourbon, though, you may want to let club soda pinch hit for the tonic. This is my own personal preference, but if you dig tonic with bourbon carry on!

Whichever of those you use, you’ll want to be sure it has lots of bubbles. The carbonation aids in delivering all that aromatic rosemary goodness to your nose which makes the whole experience.

Rosemary Cocktail

Fill a double old fashioned glass or a copper mule mug and a cocktail shaker or jar with a tight fitting lid each with plenty of ice.

Add the blood orange juice, gin, and rosemary simple syrup to the cocktail shaker or jar. Fit the lid tightly in place and shake vigorously for 15  seconds. Strain into the prepared glass or mug, pour in the tonic water, and stir gently to combine. 

Stir with fresh rosemary sprig and add the blood orange slice. Sip happily!

Notes:

If you cannot find blood oranges or prefer to, feel free to swap in a navel orange, red grapefruit, or a lemon for both the juice and the garnish. It will be different, but equally delightful. 

If you’re not a gin aficionado, please switch it out for bourbon. 

If you do replace the gin with bourbon, please substitute club soda for the tonic water. 

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Rosemary Cocktail

This sophisticated rosemary cocktail is the perfect way to elevate your happy hour. Light, fizzy, and refreshing, this perfect cocktail marries fresh citrus to fragrant rosemary. The piney aroma of the rosemary wakes up your sense of smell and adds something special to our jewel-toned, extremely sippable beverage. And happily, it takes mere moments to shake up this delicious cocktail that’s reminiscent of a fizzy rosemary gimlet or a rosemary gin fizz.

Course beverage, cocktails, happy hour

Cuisine American

Keyword blood orange cocktail, rosemary cocktail, rosemary cocktail syrup

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 194kcal

Author Rebecca Lindamood

Equipment

• Double old fashioned glass or a copper mule mug
• Cocktail Shaker or Jar with a tight fitting lid
• liquid measuring cup

Ingredients

• ice
• 1 blood orange juiced (See Notes)
• 2 ounces good gin like Hendricks (See Notes)
• ½ ounce Rosemary Simple Syrup
• 2 ounces good tonic water like Q or Fever Tree (See Notes)
• 1 sprig rosemary for garnish
• 1 slice blood orange for garnish (See Notes)

Instructions

• Fill a double old fashioned glass or a copper mule mug and a cocktail shaker or jar with a tight fitting lid each with ice.
• Add the blood orange juice, gin, and rosemary simple syrup to the cocktail shaker or jar. Fit the lid tightly in place and shake vigorously for 15 seconds. Strain into the prepared glass or mug, pour in the tonic water, and stir gently to combine.
• Garnish with the rosemary sprig and blood orange slice. Sip happily!

Notes

If you cannot find blood oranges or prefer to, feel free to swap in a navel orange, red grapefruit, or a lemon for both the juice and the garnish. It will be different, but equally delightful.

If you’re not a gin aficionado, please switch it out for bourbon.

If you do replace the gin with bourbon, please consider substituting club soda for the tonic water.

Nutrition

Calories: 194kcal | Carbohydrates: 17g | Protein: 0.1g | Fat: 0.02g | Sodium: 13mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 29IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 1mg

Rosemary simple syrup captures the citrus flavors and woodsy, mint-like fragrance of the freshest rosemary to add to your favourite cocktails, cakes, ice cream, and hot or cold drinks. Elevate your happy hour with this sophisticated yet inexpensive addition that tastes like a million dollars.

You don’t have to be a fancy bartender to create your own signature drinks. Simple syrup is an integral part of a cocktail, but many a recipe would benefit from swapping out the classic simple syrup for this one!

Herbal rosemary is one of the easiest ways to infuse drinks with your own unique flavors.

Before we get into how to make rosemary simple syrup, let’s talk about why you will want to have it on hand all the time.

For the world’s easiest rosemary cocktail, add a teaspoon to your cocktail shaker with 2 ounces of your favourite gin. Shake, strain over ice, and top off with the best tonic you can. Add a sprig of fresh rosemary and a fresh lime or lemon wheel, and you’re looking at a memorably delicious Gin & Tonic.

While cocktails with rosemary simple syrup are divine, you’ll most definitely want to think beyond cocktail hour with it. There are so many different ways to use it!

This fabulous syrup is a great way to add a subtle hint of rosemary flavor to a variety of baked goods, cocktails, and other non-alcoholic beverages. Think rosemary lemonade, folks! I mean WHOA!

Drizzle a little homemade rosemary simple syrup over a bowl of vanilla ice cream for a treat that you have to taste to believe. And a teaspoon of this fragrant syrup stirred into hot or iced tea is beyond tantalizing.

Making a layer cake like lemon cake, spice cake, hummingbird cake, or carrot cake? Substitute the syrup you brush between layers with this elixir for a subtle, elegant something noone else’s cakes have.

Rosemary Simple Syrup Recipe

The ingredients for our easy rosemary simple syrup recipe are ones you probably already have, aside from the sprigs of fresh rosemary. If you live in a moderate climate, you may have rosemary growing in your yard and might not even have to go to the grocery store for anything in this recipe , you lucky duck!

Simple syrup is just equal parts water and sugar. You can customize your syrup even more by choosing what sugar you use to make it.

Ingredients

1. Granulated Sugar: You can substitute raw or demerara sugar, if you prefer it, but your syrup will be slightly caramel coloured.
   The syrup will take on a pale green hue from the rosemary and some may see it as more aesthetically pleasing to start with the neutral white sugar. It’s up to you!
   
   Technically you could make this with brown sugar, maple syrup, or honey, as well, but all of those have pretty strong flavours on their own. Agave is slightly more neutral if you’re looking for a sugar substitute in this recipe. I have not tested it with any alternate or artificial sweeteners, though, so if you want to do that proceed at your own risk.
2. Water
3. Fresh Rosemary: Please don’t separate the rosemary leaves from the woodier stalks for the recipe. You want the whole kit and kaboodle.

When it comes to equipment, this is about as easy as it can possibly be. You’re likely to have all of this in your kitchen already and if you don’t, you’ll want each of these things for a multitude of other recipes, too.

Equipment

1. Saucepan with a Tight Fitting Lid: You don’t have to get fancy here, but the lid should be a nice, tight fitting one. 
2. Fine Mesh Strainer: Allow me to put a fine point on it, please. This is something every kitchen needs a wire-mesh strainer not just for rosemary simple syrup, but for straining all manner of odds and ends. You’ll wonder what you did without it if you’ve never had one before. And if you do have one, this is a classic reason why!
3. Airtight Container: My receptacle of choice is a small mason jar with a new lid.Iif you prefer something more swanky looking, try one of these. 

This is a simple recipe, so we’re going to keep today’s post equally simple. But there is one final note of advice. DO strain your syrup.

It may look lovely to store it with a fresh sprig of rosemary in the jar, but it can cause your syrup to spoil faster. This is not a problem if you intend to use an entire cup of rosemary syrup in one fell swoop.

If, however, you plan to make use of it over a week or so, you’ll want to keep it pristine. Fresh herbs have debris and nooks and crannies that can cause your food to spoil more quickly when stored.

It’s best just to play it safe and store the strained syrup. You can add another sprig of the fresh stuff to beverages as you make them, if desired. 

Rosemary Simple Syrup

Place the fresh rosemary sprigs on a cutting board .Ssmack them gently two or three times with the bottom of a saucepan or the flat edge of a chef’s knife. Transfer the rosemary to a small saucepan and add the sugar and water. 

Place the saucepan over medium heat. Cook for about 6 minutes, or until the sugar dissolves completely and the liquid is clear, stirring every so often. Place a tight fitting lid on the pan and remove it from the heat.

Let the syrup steep, covered, for 10 minutes. Strain the cooled syrup into an airtight container and refrigerate until thoroughly chilled. This will keep, tightly covered, for up to 10 days in the refrigerator.

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Rosemary Simple Syrup

Rosemary simple syrup captures the citrusy, woodsy, mint-like fragrance of the freshest rosemary to add to your favourite cocktails, cakes, and teas. Elevate your happy hour with this sophisticated yet inexpensive addition that tastes like a million dollars.

Course cocktails, happy hour, mixed drinks

Cuisine American

Keyword rosemary cocktail syrup, rosemary simple syrup

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 16

Calories 24kcal

Author Rebecca Lindamood

Equipment

• 1 cutting board
• 1 Small Saucepan
• 1 Measuring Cups
• 1 strainer
• 1 Mason Jar with Lid (or other airtight container)

Ingredients

• 2 sprigs fresh rosemary
• ½ cup granulated sugar
• ½ cup water

Instructions

• Place the fresh rosemary sprigs on a cutting board and smack them gently two or three times with the bottom of a saucepan or the flat edge of a chef’s knife. Transfer the rosemary to a small saucepan and add the sugar and water.
• Place the saucepan over medium heat and cook for about 6 minutes, or until the sugar dissolves completely and the liquid is clear, stirring every so often. Place a tight fitting lid on the pan and remove it from the heat.
• Let the syrup steep, covered, for 10 minutes, then strain the cooled syrup into an airtight container and refrigerate until thoroughly chilled. This will keep, tightly covered, for up to 10 days in the refrigerator.

Nutrition

Calories: 24kcal | Carbohydrates: 6g | Protein: 0.001g | Fat: 0.02g | Saturated Fat: 0.001g | Sodium: 0.4mg | Potassium: 0.2mg | Fiber: 0.002g | Sugar: 6g | Vitamin A: 0.4IU | Vitamin C: 0.003mg | Calcium: 0.3mg | Iron: 0.004mg

Cheong is a traditional Korean Lemon syrup made with citron or yuzu. Unlike simple syrup, the entire fruit is transformed into cheong: the delicious Korean food staple that concentrates the sunshine-y essence of lemons in a simple, honey-like syrup filled with thin slices of lemon that you can use anywhere.

Bonus: this easy recipe has just two ingredients and takes minimal hands on time to make. Make a simple hot herbal tea with the fruit, syrup, and hot water or add it into cocktails, iced tea, marinade for grilled meat, or in a salad dressing. A jar of Cheong is about to be indispensable in your kitchen, too!

Korean Citron Tea (yuja cha) made from Cheong is a comforting sore throat or herbal remedy in the winter months, but it’s also refreshing when added to iced tea or cold water. The health benefits of cheong are many, including a major punch of Vitamin C that can help boost your immune system.

Jars of citron and yuzu tea are sold all over South Korea and are available in many Asian grocery stores, but it’s so easy to make your own at home! And while you get the most authentic citron tea results from using citrons or yuzu, I’ve got you covered if you can’t find those!

Citron Tea

Korean Honey Citron or Yuja tea -or Yuja cha- is traditionally made with fresh citron or yuzu/yuja fruit that has been preserved in sugar or honey. It is also variously known as lemon syrup, cheong, or yuja marmalade because it resembles marmalade with the strips of yuja rind and fruit suspended throughout the syrup.

Yuzu fruit or Yuja fruit and citron fruit are types of citrus fruit readily available in Korea. Yuzus or yuja are a cold-hearty Asian citrus fruit originally found in central China and introduced into Japan and Korea. Citron, on the other hand, originated in Asia and was introduced to the Mediterranean where it spread widely.

Citrons have a bumpier, thicker skin and larger seeds than lemons. They are irregularly shaped and have a more pronounced sour taste to them. They’re also terribly difficult to find fresh in the United States.

Fresh yuja or yuzu is a type of citrus with a much stronger aroma than lemons. They taste like a mix of lemon, grapefruit, and Mandarin oranges.

This version of Cheong retains all the goodness of the original Korean product while replacing the more difficult-to-find yuzus or fresh Korean citron with regular lemons or meyer lemon.

When choosing your lemons or meyer lemons for this lemon syrup or cheong, be sure to choose smooth, unblemished lemons that feel heavy for their size. Squeeze them gently.

They should feel soft but not squishy. A lemon that is hard or too firm is likely to have a much thicker pith. This will yield a much more bitter cheong.

Lemon Cheong Recipe

Depending on your personal preference, you can make your lemon syrup with white sugar, raw sugar, or honey, or a blend of those options. The key is to make sure you’re using an equal quantity of the citrus and sugar or honey by weight.

Honey will give the lemon cheong more potential health benefit. And if you combine a little lemon cheong with some homemade fire cider in a mug and top it off with hot water, you have a powerhouse of a health tonic that should help banish any cold or flu!

And if you’re so inclined, you can add some grated or thinly sliced fresh ginger to your citron tea. Talk about a cold and flu fighting powerhouse!

Some folks like to eat the fruit and rind from the cheong when they’re done with their tea. I’m one of those people. You get maximum vitamins and minerals out of it that way.

You’re most definitely not required to eat it though to get the benefits and delicious taste.

Before you start whipping up your cheong, though, take some basic kitchen-hygiene precautions. Sanitize the glass jar you’ll be making and storing your cheong in and any bowls and utensils you’re using to make it. To do this, simply run them through your dishwasher on the hottest setting.

Lemon Syrup

Rinse the lemons then scrub them with baking soda and/or salt to remove any coating,. Then rinse them again and pat them dry. Slice a small sliver off of each end of the lemon then slice it in half lengthwise. Pop out as many seeds as you can. 

Slice the lemon halves as thinly as possible using either a knife or food processor slicing blade. Carefully root through and remove any other seeds you find.

Place a medium sized mixing bowl or large measuring cup on a kitchen scale and turn it on. If necessary, tare the weight to zero. Scrape the lemons into the bowl and make note of the weight.

Tare the scale again, and add about ¾ of the total weight of the lemons in honey or granulated sugar. Use your scrupulously clean hands or a wooden spoon to mix the lemons and sugar or honey together.

Divide the mixture between the jars you have handy. Press the lemons into the jar firmly to submerge them under the syrup that should already be forming.

Divide the remaining honey or sugar into the jars over top of the lemons. Cover tightly and leave at room temperature out of direct sunlight for 3 days, stirring them and pressing the lemons back down every so often.

Store the finished Cheong -tightly covered- in the refrigerator for up to 6 months. 

To Make Citron Tea or Yuja Tea:

Scoop as much lemon syrup and fruit into your mug as you’d like. Top it off with very hot or boiling water. Serve with a spoon to stir and sip. You can eat the fruit if you wish.

NOTES:

The amount of sugar you add depends on the size of your lemons. You are going to be adding an equal amount to the weight of your sliced lemons. In general, a lemon weighs about 3 ounces, but that can vary based on the individual lemons you’re using. 

While I used granulated sugar for this batch of cheong, you can also make it with raw honey, refined honey, or demerara/raw sugar. Your choice will affect the color of the tea.

The granulated sugar yields a more “true colour” clear and yellow lemon cheong, while the honey or demerara sugar will give it a more caramel coloured syrup. Any of the options will be delicious.

If you’re fond of the lemon and ginger combination, feel free to add some raw, peeled, thinly sliced ginger to your lemons before weighing them.

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Lemon Syrup or Cheong

Whole Fruit Lemon Syrup or Cheong is the Korean pantry staple that concentrates the sunshine-y essence of lemons in a simple, honey-like syrup filled with thin slices of lemon that you can use anywhere.

From a simple hot tea made with the fruit and syrup and hot water to adding it into cocktails or iced tea, a jar of Cheong is about to be indispensable in your kitchen, too!This version of Cheong retains all the goodness of the original Korean product that is usually made with yuzu replacing the harder to find yuzus with lemons or Meyer lemons.

Course beverage, condiment

Cuisine American, Korean

Keyword citron tea, lemon cheong, lemon syrup, yuja cha

Prep Time 15 minutes minutes

Resting Time at Room Temperature 3 days days

Total Time 3 days days 15 minutes minutes

Servings 20

Calories 190kcal

Author Rebecca Lindamood

Equipment

• Food Processor or Chef’s Knife
• cutting board
• Kitchen Scale
• mixing bowl
• 2 quart jars or 1.5 liter jars

Ingredients

• 10 lemons or Meyer lemons
• About 2 pound of sugar or honey see notes

Optional:

• Fresh ginger peeled and thinly sliced

Instructions

• Rinse the lemons in a colander, scrub them with baking soda and/or salt to remove any coating, then rinse them again and pat them dry. Slice a small sliver off of each end of the lemon then slice it in half lengthwise. Pop out as many seeds as you can.
• Use a thin slicing blade on a food processor or a chef’s knife, slice the lemon halves as thinly as possible. Carefully root through and remove any other seeds you find.
• Place a medium sized mixing bowl or large measuring cup on a kitchen scale and turn it on. If necessary, tare the weight to zero. Scrape the lemons into the bowl and make note of the weight.
• Tare the scale again, and add about ¾ of the total weight of the lemons in honey or granulated sugar. Use your scrupulously clean hands or a wooden spoon to mix the lemons and sugar or honey together. Divide the mixture between the jars you have handy, pressing the lemons into the jar firmly to submerge them under the syrup that should already be forming.
• Divide the remaining honey or sugar into the jars over top of the lemons. Cover tightly and leave at room temperature out of direct light for 3 days, stirring them and pressing the lemons back down every so often.
• Store the finished Cheong in the refrigerator for up to 6 months.

To Make Citron Tea:

• Starting with about 2 tablespoons, scoop as much syrup and fruit into your mug as you’d like and top off with very hot or boiling water. If you did not add ginger to your cheong when you made it, you can add a couple coins or strips of fresh ginger to the mug as well.
• Stir and sip. You can eat the fruit if you wish.

Notes

There is not a specific amount of sugar listed in the recipe because you are going to be adding an equal amount to the weight of your sliced lemons. In general, a lemon weighs about 3 ounces, but that can vary based on the individual lemons you’re using.

While I used granulated sugar for this batch of cheong, you can also make it with raw honey, refined honey, or demerara/raw sugar. Your choice will affect the color of the tea.

The granulated sugar yields a more “true colour” clear and yellow lemon cheong, while the honey or demerara sugar will give it a more caramel coloured syrup. Any of the options will be delicious.

If you’re fond of the lemon and ginger combination, feel free to add some raw, peeled, thinly sliced ginger to your lemons before weighing them.

Nutrition

Calories: 190kcal | Carbohydrates: 50g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 75mg | Fiber: 2g | Sugar: 47g | Vitamin A: 12IU | Vitamin C: 29mg | Calcium: 14mg | Iron: 0.3mg

You deserve this dazzlingly gorgeous, super refreshing Watermelon Cocktail bursting with watermelon, berries, the spirit of your choice, and fizzy water. Served up in half of a personal watermelon, there’s simply nothing more party ready than these fabulous fresh watermelon drinks that are a fruit salad and a cocktail all in one!

Whether you serve this fabulous watermelon cocktail at your next barbecue, special occasion, or simply on a hot summer day, this festive beverage made with simple ingredients is going to become one of your favourite summer drinks.

Unlike many watermelon cocktails, this one does not require you to hunt down watermelon liqueur or fuss with ice cubes or a watermelon puree and a fine mesh strainer or watermelon syrup. All you need to do is scoop watermelon out in big watermelon chunks that you cut into small watermelon cubes, or use a melon baller to make lovely little watermelon balls.

Watermelon Cocktails

Sure, this cocktail requires just a little knife work, but it makes up for it by not requiring your to break out a cocktail shaker or a martini glass. Besides that, one of the best parts of this fruity cocktail is that it is completely customizable to suit your own tastes.

Whether your usual tipple is vodka, light rum, white rum, blanco tequila, or you favour the spicy kick of jalapeño tequila, you can use it here! If you’re looking to use a home-infused liquor, you can save up empty airplane alcohol bottles and refill them with the spirit of your choice.

Heck, you can even use miniature bottles of white wine or Prosecco. Have some fun with it! Here’s are some quick lists of equipment and ingredients you’ll need to bring this party to life.

Equipment

1. Cutting Board
2. Chef’s Knife
3. Sharp Paring Knife
4. Melon Baller or Spoon

Ingredients

1. Personal Sized Fresh Seedless Watermelon
2. Blackberries
3. Fresh Mint
4. Fresh limes
5. 2 Airplane/Miniature Sized Bottles of Liquor, White Wine, or Prosecco
6. 2 bottles or cans of carbonated mineral water or plain seltzer
7. Orange Liqueur

How to Choose the Best Watermelon

I grew up being told the best way to choose a super sweet, fresh watermelon was to thump it and listen for a hollow sound. That helps, but by itself it is not a guarantee of a great melon.

The most surefire way to choose an excellent watermelon is to follow 4 easy guidelines. I’ve made a handy dandy list for you, because lists are life!

1. Your watermelon should feel heavy for its size. That may sound weird, but pick a few similarly sized watermelons up. The heaviest one has the most juice.
2. It should have a pretty obvious yellow or orange spot on it. This means the watermelon sat undisturbed on the ground long enough to ripen and become sweet.
3. Look for a watermelon that is a little dull looking. Shiny watermelons are not as ripe.
4. You don’t need a watermelon that’s going to win a beauty contest. Some webbing or raised scars can be indicators of sweetness.
5. Make sure your watermelon is firm and has no cracks.

Tada! Following these rules gives you the closest thing to a guarantee of a great watermelon.

Watermelon Cocktail Recipe

If a watermelon margarita is what you’re after, use a couple of adorable bottles of Patron. You can add an extra shot of tequila if you want these watermelon cocktails a little more boozy.

Are you looking for a Watermelon Daiquiri or rum cocktail? Tiny bottles of rum are going to be what you want here.

Where are my gin people? Gin goes beautifully in this fantastically fruity drink.

Watermelon Vodka Cocktail

Fancy a watermelon vodka cocktail? Use small bottles of good vodka for your cocktails.

I’m pretty partial to Tito’s vodka in general, but any good quality vodka that you love will fit the bill.

Watermelon Cocktail Recipe

For this Watermelon Cocktail, step away from the big watermelons and look for good personal sized watermelons. At our grocery store, they run about $3.00 each, which is pretty reasonable.

I personally think this drink is naturally sweet enough without anything else. But if you picked a watermelon that’s a little anemic in the sweetness department or have a raging sweet tooth, don’t fear! Bump up the sweetness just a little bit with a drizzle of agave or simple syrup.

Watermelon Mocktail

Keep the festive fun going for your friends and relatives who don’t drink alcohol by making these into super fun watermelon mocktails. Skip the hooch and use a bottle of Jones Watermelon Soda, a watermelon seltzer, or a mini bottle of lemon lime soda.

You can use the hole you made to keep the straw in line, too!

What to Serve with This Cocktail

This Watermelon Cocktail is the perfect accompaniment to anything off of the grill. Take Korean Barbecue Grilled Flat Iron Steak and air-fryer salmon for example.

Smoked Whole Chicken is a natural match. Ditto our fabulously habit-forming Mojo Pork or Cuban Roast Pork {slow cooker}!

And if you’re looking for more watermelon wonderfulness, try this fantastic classic Watermelon Margarita a.k.a. Sandia En Fuego or Watermelon Feta Arugula Salad.

Watermelon Cocktail

Slice a thin wafer off of the top and bottom of the watermelon. Just remove enough for it to sit without rolling. Slice the watermelon in half midway between the two wafers you removed. 

Work with one side of the watermelon at a time. This will yield two single serve cocktails.

Use a paring knife to cut a straight line about ⅓ of the way across the cut side of the watermelon and about 2-inches down. This is going to be the “platform” where your mini bottle of alcohol will be held. 

Now use the melon baller or spoon to scoop out the remaining ⅔ of the watermelon. Be sure to leave any juices in the watermelon.

This should leave ⅓ of the watermelon intact. Carefully scoop the under side of that ⅓ of the watermelon with your melon baller or spoon to create a 2-inch thick shelf. 

Now use the small end of your melon baller to cut a hole in the shelf. The hole should be as far from the cut edge as you can comfortably make it. Invert your lidded alcohol bottle to be sure the hole is the right size to allow the opening of the bottle to fit in the hole you’ve made. 

If you need to, widen the hole a little with your melon baller to accommodate just the opening and neck of the bottle. Now use the melon baller or a sharp knife to carefully create an opening on the underside of the shelf so that when you up-end the alcohol bottle, it will flow into the empty part of the watermelon. 

Fill the emptied side of the watermelon with watermelon balls and blackberries. Smack 2 mint leaves and tuck them among the fruit. 

Repeat this with the other watermelon half. 

You can now finish making your cocktails or place the prepared watermelons on a rimmed sheet pan, drape with plastic wrap, and refrigerate for up to 6 hours before serving.

To Finish Preparing Your Watermelon Cocktail:

Squeeze 2 lime wedges per watermelon half over the melon balls. Add a shot of orange liqueur to each watermelon half.

Open the mini bottle of alcohol and carefully insert it into the opening in the watermelon that you created for it. The alcohol should flow freely into the watermelon. 

Pour enough chilled carbonated mineral water or plain seltzer in on top of the berries and watermelon that the bubbles rise to within ¼-inch of the rim of the watermelon. Garnish with another mint leave or sprig and 2 more lime wedges. 

Repeat this with the other watermelon half. 

Serve with a straw and, if desired, a spoon or fork to eat the fruit when you’re done sipping!

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Watermelon Cocktail

You deserve this dazzlingly gorgeous, super refreshing Watermelon Cocktail bursting with watermelon, berries, the spirit of your choice, and fizzy water. Served up in half of a personal watermelon, there’s simply nothing more party ready than this fabulous watermelon drink that’s a fruit salad and a cocktail all in one!

Course alcohol, beverage, cocktails

Cuisine American

Keyword watermelon cocktail, watermelon cocktail recipe, watermelon cocktails

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 554kcal

Author Rebecca Lindamood

Equipment

• chef's knife
• cutting board
• paring knife
• Melon Baller or Spoon

Ingredients

• 1 personal sized watermelon well chilled
• 2 miniature bottles alcohol gin, tequila, vodka, rum, white wine, or prosecco
• 2 chilled bottles of carbonated mineral water or plain seltzer
• 1 cup blackberries
• 1 lime cut into 8 wedges
• 2 shots orange liqueur
• 6 mint leaves or more to taste

Instructions

• Slice a thin wafer off of the top and bottom of the watermelon; just remove enough for it to sit without rolling. Slice the watermelon in half midway between the two wafers you removed.
• Work with one side of the watermelon at a time. This will yield two single serve cocktails.
• Use a paring knife to cut a straight line about ⅓ of the way across the cut side of the watermelon and about 2-inches down. This is going to be the “platform” where your mini bottle of alcohol will be held.
• Now use the melon baller or spoon to scoop out the remaining ⅔ of the watermelon. Be sure to leave any juices in the watermelon.
• This should leave ⅓ of the watermelon intact. Carefully scoop the under side of that ⅓ of the watermelon with your melon baller or spoon to create a 2-inch thick shelf.
• Now use the small end of your melon baller to cut a hole in the shelf. The hole should be as far from the cut edge as you can comfortably make it. Invert your lidded alcohol bottle to be sure the hole is the right size to allow the opening of the bottle to fit in the hole you’ve made.
• If you need to, widen the hole a little with your melon baller to accommodate just the opening and neck of the bottle. Now use the melon baller or a sharp knife to carefully create an opening on the underside of the shelf so that when you up-end the alcohol bottle, it will flow into the empty part of the watermelon.
• Fill the emptied side of the watermelon with watermelon balls and blackberries. Smack 2 mint leaves and tuck them among the fruit.
• Repeat this with the other watermelon half.
• You can now finish making your cocktails or place the prepared watermelons on a rimmed sheet pan, drape with plastic wrap, and refrigerate for up to 6 hours before serving.

To Finish Preparing Your Watermelon Cocktail:

• Squeeze 2 lime wedges per watermelon half over the melon balls. Pour a shot of orange liqueur into each watermelon half.
• Open the mini bottle of alcohol and carefully insert it into the opening in the watermelon that you created for it. The alcohol should flow freely into the watermelon.
• Pour enough chilled carbonated mineral water or plain seltzer in on top of the berries and watermelon that the bubbles rise to within ¼-inch of the rim of the watermelon. Garnish with another mint leave or sprig and 2 more lime wedges.
• Repeat this with the other watermelon half.
• Serve with a straw and, if desired, a spoon or fork to eat the fruit when you’re done sipping!

Nutrition

Calories: 554kcal | Carbohydrates: 94g | Protein: 7g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 115mg | Potassium: 1208mg | Fiber: 9g | Sugar: 75g | Vitamin A: 5460IU | Vitamin C: 99mg | Calcium: 127mg | Iron: 3mg

Simply put, Ranch Water Recipes are the best, most refreshing cocktails to have on a hot summer day. In its most basic form, the 3 ingredient cocktail Ranch Water is made of silver tequila (or tequila blanco), fresh lime juice, and a splash of Topo Chico mineral water in a cocktail glass over ice.

This ridiculously easy cocktail recipe is the unofficial drink of West Texas and got its ranch water name from being a popular choice among Texas cattle ranchers. I think we can all agree a West Texas rancher has a pretty good idea of what you need to beat the summer heat. So without further ado, let’s get into what vaulted this simple cocktail to nationwide popularity in recent years.

What is Ranch Water

Ranch water is a very simple drink at its core. The basic formula is just 3 simple ingredients; tequila blanco, fresh lime juice, and icy cold Topo Chico mineral water, but there is a whole world of ranch water recipe variations out there!

Because it is such a pared down cocktail, you have a good reason to break out the best tequila you can afford. When there are only 3 ingredients, you go for the best ones you can!

Some people might call ranch water a “skinny margarita” because it shares a lot of the same flavour profiles as a classic margarita. It *is* a slightly healthier alternative than an old school margarita because there is no simple syrup or sugar in it.

Ranch water recipes are generally served in a Collins or highball glass, but I dig them in pint jars. On hot days, cold drinks taste even more refreshing when they’re served in canning jars. That’s a fact.

What Ingredients Do I Need for a Ranch Water Cocktail?

For the original, 3-ingredient Ranch Water Cocktail, you need the following ingredients:

• 3 ounces of tequila blanco
• 1 1/2 ounces of fresh lime juice
• a full bottle of chilled carbonated mineral water

That’s it! Now, we have a multitude of wonderful variations on the theme but we’ll get into those in a moment. First details!

How to Make Ranch Water

It’s definitely a tequila cocktail that skews on the dry side. Part of what makes this easy ranch water recipe such a refreshing drink is that it is so dry.

That said, if you have a sweet tooth, you can enjoy a ranch water drink, too! I’m including a couple of simple variations that add ripe strawberries or pineapple to add a touch of sweetness. (Or you can add just a splash of orange liqueur to your glass!)

And while we’re at it, you can change up the type of tequila you use. Silver Tequila or tequila blanco is the traditional choice, but you can swap in infused tequilas like pineapple, strawberry, and more.

If you fancy a spicy ranch water, just sub in our jalapeño tequila! And if you’re making the spicy version, why not rub the rims of your glasses with some fresh lime wedges and dip the rim in a little chili lime seasoning like Tajin?

Fresh limes really make your ranch water recipes just that much better. If fresh limes are hard to come by where you live, you can certainly get away with bottled lime juice. But again, remember there are only 3 ingredients, so make it the best lime juice you can!

Speaking of ingredients, let’s talk mineral water for a moment. Topo Chico is the traditional choice for ranch water recipes.

If you cannot find Topo Chico where you live (and I know it’s tricky sometimes!), you can get away with substituting any good, chilled carbonated mineral water. Pardon the bold font there, but it’s important to point out it needs to be carbonated because not all mineral water is! Just check your label carefully.

And if you blew all your cash on good tequila, feel free to use the budget option of la croix plain seltzer or another brand of plain seltzer. The idea here is that you want something good-and-cold that is well carbonated.

My last choice would be club soda, but you can use it if that’s all you can lay your hands on. I don’t recommend using tonic water at all, though, as it is too assertively bitter. (That’s great for a Gin & Tonic, but not so much for ranch water recipes.)

Ranch Water Recipes

To Make the Basic Lime Ranch Water Cocktail:

Fill a Collins glass or pint jar with ice. 

Add the blanco tequila and fresh lime juice to a cocktail shaker or jar filled with ice. Cap it tightly and shake for 30 seconds. Strain over the ice. 

Add any desired garnish -such as lime slices- to the glass, then top off with cold Topo Chico or another carbonated mineral water. Stir gently and serve. 

To Make Ranch Water Recipes variations:

If desired, run a lime wedge around the outside edge of a Collins glass or pint jar. Pour Tajin into a saucer or appetizer plate and dip the moistened rim of the glass in it.

Fill the Collins glass or pint jar with ice.

Add the tequila and lime juice and any additional fruit pieces to a cocktail shaker and muddle them gently. Fill the cocktail shaker with ice. Cap it tightly and shake for 30 seconds. Strain over the prepared Collins glass or pint jar. 

Add any additional fruit that is desired, top off with Topo Chico or another cold mineral water. Garnish as desired. 

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Ranch Water Recipes

Ranch Water Recipes run the gamut from basic to bougie, but this ultra refreshing cocktail is about as simple as it gets. In its most pared back form, it’s simply good tequila blanco, lime juice, and Topo Chico mineral water. But there’s no law against having a little fun with it, and with a couple of simple additions, you can have a fabulously fun and ever so slightly different take on ranch water. Whether you want basic ranch water or something a little more playful, I’ll talk you through how to make ranch water.

Course alcohol, beverage, cocktails, Drinks

Cuisine American

Keyword how to make ranch water, ranch water cocktail, ranch water recipes

Prep Time 8 minutes minutes

Total Time 8 minutes minutes

Servings 1

Calories 207kcal

Author Rebecca Lindamood

Equipment

• 1 Cocktail Shaker or Jar with a tight fitting lid
• 1 muddler or sturdy spoon
• 1 Collins glass or pint jar

Ingredients

Per Basic Lime Ranch Water Cocktail:

• 3 ounces tequila blanco or lime infused tequila
• 1 ½ ounces lime juice
• Carbonated Mineral water preferably Topo Chico

Ranch Water Recipes Garnish Options:

• Any combination of fresh strawberries, jalapeño, cucumber, or lime slices, or pineapple chunks or shapes.
• Chili Lime Seasoning (Like Tajin) for the rim of the glass

Instructions

To Make the Basic Lime Ranch Water Cocktail:

• Fill a Collins glass or pint jar with ice.
• Add the tequila and lime juice to a cocktail shaker or jar filled with ice. Cap it tightly and shake for 30 seconds. Strain over the ice.
• Add any desired garnish -such as lime slices- to the glass, then top off with cold Topo Chico or another mineral water. Stir gently and serve.

To Make Ranch Water Recipes variations:

• If desired, run a lime wedge around the outside edge of a Collins glass or pint jar. Pour Tajin into a saucer or appetizer plate and dip the moistened rim of the glass in it.
• Fill the Collins glass or pint jar with ice.
• Add the tequila and lime juice and any additional fruit pieces to a cocktail shaker and muddle them gently. Fill the cocktail shaker with ice. Cap it tightly and shake for 30 seconds. Strain over the prepared Collins glass or pint jar.
• Add any additional fruit that is desired, top off with Topo Chico or another cold mineral water. Garnish as desired.

Notes

Ranch Water Recipes Variations

Jalapeño Cucumber Ranch Water:
3 ounces Jalapeno tequila
1 ½ ounces lime juice
2 pieces cucumber plus extra for garnish
2 slices fresh jalapeño pepper plus extra for garnish
Mineral water

Strawberry Ranch Water
3 ounces tequila blanco or strawberry infused tequila
¾ ounce lime juice
3 fresh strawberries, hulled, plus extra for garnish
Mineral water

Pineapple Ranch Water
3 ounces tequila blanco or pineapple infused tequila
1 ½ ounces lime juice
¼ cup fresh pineapple chunks plus extra for garnish
Mineral Water

Pineapple Jalapeño Ranch Water
3 ounces tequila blanco or 1 ½ ounces pineapple infused tequila and 1 ½ ounces jalapeño infused tequila
1 ½ ounces lime juice
¼ cup fresh pineapple chunks plus extra for garnish
2 slices fresh jalapeño pepper plus extra for garnish
Mineral Water

Jalapeño Ranch Water
3 ounces tequila blanco or Jalapeño Infused Tequila
1 ½ ounces lime juice
2 slices fresh lime plus extra for garnish
Mineral Water

Nutrition

Calories: 207kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 0.03g | Polyunsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 51mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 13mg | Calcium: 6mg | Iron: 0.1mg

Easy to make Jalapeno Tequila is about to set your taste buds tingling all summer long! Give your life a little kick with spicy cocktails made from Jalapeno Tequila.

It’s so easy to infuse your choice of tequila with fresh jalapenos for a spicy jalapeño finish with the perfect amount of heat and a subtle vegetal note. Whether you use this spicy tequila for a jalapeño margarita or another tequila cocktail like a Bloody Maria or ranch water, or as part of a marinade in chicken or pork recipes, you’re in for a treat.

It doesn’t take much work -just a little time- and you’ll be ready to overhaul any tequila based drinks and classic recipes you have on your usual cocktail menu.

Glow up a classic margarita with this spicy tequila and use it to make the spicy margaritas of your dreams. Or simply serve it over the rocks with a little squeeze of fresh lime juice and Topo Chico; you’ll be thrilled with how easy it is to make spicy drinks!

The perfect tequila for your Jalapeño Tequila is largely a matter of personal preference. That said, knowing a little about what makes the different types unique can help you choose the best one for your own tastes.

What is Tequila?

In short, tequila is an agave spirit. Tequila is a distilled spirit made from the Weber blue agave plant. This is only produced in certain regions of Mexico.

You’ve probably seen depictions of the blue agave plant. It looks like a spiky, giant aloe vera plant. Incredibly, it takes 7 to 10 years for an agave plant to grow to maturity and be ready for harvest.

While you probably think of the spiky leaves when you think of agave, it’s the underground bulb -or piña- that makes tequila. Tequila makers cut up piñas and slow bake them to convert the starch into sugar.

They then crush the baked bulbs to extract the sweet juices and combine it with yeast, then ferment it to transform it into alcohol. They then distill it, cut it with water to bring it to a uniform percentage of alcohol, and bottle it.

Most tequila is between 35 and 45 percent ABV (alcohol by volume). There are some powerful outliers who are about 55% ABV (or 110 proof), but by law it cannot be stronger than that.

Mezcal Vs. Tequila

When choosing which tequila to use for your infused Jalapeno Tequila, you want to pay attention to the labels. If the label says “mezcal” it may or may not be tequila.

Mezcal refers to any spirit brewed from the agave plant. So all tequilas are mezcals, but not all mezcals are tequilas.

It’s kind of like all squares are rectangles but not all rectangles are squares. Or how all bourbon is whiskey, but not all fine whiskey is bourbon!

In short, watch for tequila on the label. And once you find the tequila section, you’ll have to decide what kind of tequila you’d like.

Because the tequila you pick plays a key role in the flavour of the end product, you want to choose wisely. The best way to choose would be a taste test, but you may not want to invest in bottles of multiple varieties to do that.

Whichever type of tequila you opt for, just be sure to pick one that reads “100% de Agave” on the label. What are your options? Let’s break down the three most common types of tequila.

Tequila Blanco

Also known as white tequila, tequila blanco is a crystal clear spirit that is bottled immediately after being distilled. Tequila purists claim that Tequila Blanco captures more of the flavour of the original agave plant because of how it is distilled and bottled.

Blue Weber agave blanco tequila is also ideal for mixing into cocktails because it holds up well against other strong flavours like jalapeño, lime, or orange liqueur like Triple Sec or Cointreau. Hello Margaritas! While it is a bit harsh for sipping straight up, it’s easy to get a delicious blend of flavours in cocktails with tequila blanco.

This is my go-to choice of tequila for infusing. When fully infused, the tequila will be a gentle, soft, very light green.

Reposado Tequila

Reposado Tequilas are aged in oak barrels for a minimum of 2 months and a maximum of 9 months. It is often a little pricier than Tequila Blanco because it takes longer to prepare.

Tequila Reposado is good for fancier, craft cocktails and sipping neat or on the rocks. This is special stuff!

Anejo Tequila

Anejo Tequila means “old” tequila and it is exactly what it sounds like. Tequila makers age Anejo tequila in white French oak or bourbon barrels for a minimum of a year. This gives the anejo tequila a distinctive, bold, robust flavour.

Some folks describe anejo tequila a smooth blend tasting of butterscotch or caramel and agave with oak undernotes. Anejo tequila has a much more complex aged taste profile than the other options and is intended to be sipped neat.

Other Tequilas

At opposite ends of the spectrum, you may also find joven or oro tequila. This is a young tequila blended with an aged tequila to help mellow out the younger tequila.

You will may also see extra-añejo or muy-añejo tequila which is aged for 3 years and has a complexity rivaling super-aged bourbons and whiskies. These are rare and pricey!

I don’t recommend using Anejo, extra-anejo, or muy-anejo tequilas for our Jalapeno Tequila, but I think Joven and Tequila Blanco are great choices for different reasons. Both can bring something special to your infusion process.

Jalapeno Infused Tequila

Obviously, there are two stars in this show. Once you’ve chosen your tequila base, you can turn your attention to the jalapeño peppers.

You can choose green or red jalapeños, as your whimsy dictates. The only hard and fast rule is that you must use fresh jalapeños and not pickled, jarred, frozen, or otherwise preserved jalapeños.

Please do not try bell peppers or smoky chipotle peppers, either. The first choice will not create any heat and the second will overwhelm any finer flavours of the tequila.

As always, I highly recommend wearing gloves while handling hot peppers. This can help you avoid being filled with regret later if you wipe your eyes or blow your nose.

It is important to note that I do not recommend keeping extra jalapeño slices in the jar or bottle. While it is indeed pretty, it can make your infused tequila go bad more quickly.

Our Jalapeno Tequila does not contain added sugar because I prefer to adjust the sweetness of my cocktails with simple syrup. This makes our spicy tequila more adaptable to a variety of recipes.

Jalapeno Tequila

Wearing gloves, slice the stems away from the jalapeno peppers. Slice the whole pepper in half.

If you’d like a milder end product, remove the seeds and white membrane from inside the pepper. If you’d like a spicier tequila, leave the seeds and membrane intact. 

Slice the pepper halves into long very thin strips.This will help your tequila infuse more quickly.

If you’re looking for an extremely spicy tequila, you can add a sliced habanero or ghost pepper. 

Add all of your thin pepper slices to a quart sized mason jar or empty tequila bottle. Fill the jar or bottle with tequila blanco, joven, or -if you’re feeling very fancy- reposado. 

Cap the jar or bottle tightly and give it a good shake.

Let the jar sit in a dark place at room temperature for anywhere from 6 to 72 hours, depending on how spicy and strong you’d like the jalapeno presence to be. This is totally a matter of personal preference, so go with your gut!

I recommend shaking the jar every 3 to 4 hours, and tasting after 6 hours until it is just right like Goldilock’s porridge. When it reaches the perfect level of spice, pour through a fine mesh sieve or coffee filter. 

Discard the jalapeno strips. Pour the Jalapeno tequila into a clean jar or bottle, cap tightly, and store in the refrigerator for up to 3 months or the freezer for up to a year.

Use in margaritas, ranch water, or any place you’d like your tequila to have a little extra kick. 

Cap the jar or bottle tightly and give it a good shake. Let the jar sit in a dark place at room temperature for anywhere from 6 to 72 hours, depending on how spicy and strong you’d like the jalapeno presence to be.

I recommend shaking the jar every 3 to 4 hours, and tasting after 6 hours until it is just right like Goldilock’s porridge. When it reaches the perfect level of spice, pour through a fine mesh sieve or coffee filter. 

Discard the jalapeno strips. Pour the Jalapeno tequila into a clean jar or bottle, cap tightly, and store in the refrigerator for up to 3 months or the freezer for up to a year.

Use in margaritas, ranch water, or any place you’d like your tequila to have a little extra kick. 

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Jalapeno Tequila

Easy to make Jalapeno Tequila is about to set your taste buds tingling all summer long!

Give your life a little kick with spicy cocktails made from Jalapeno Tequila.It's so easy to infuse your choice of tequila with fresh jalapenos for a spicy jalapeño finish with the perfect amount of heat and a subtle vegetal note.

Whether you use this spicy tequila for a jalapeño margarita or another tequila cocktail like a bloody maria or ranch water, or as part of a marinade in chicken or pork recipes, you're in for a treat.

Course alcohol, cocktails, happy hour, mixed drinks

Cuisine American, Mexican

Keyword cocktail time, jalapeno tequila

Prep Time 5 minutes minutes

Infusing Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 20

Calories 112kcal

Author Rebecca Lindamood

Equipment

• 1 quart sized mason jar

Ingredients

• 3 to 4 fresh jalapeno peppers washed
• 4 cups tequila blanco You can use less if desired
• Optional:
• 1 habanero pepper or ghost pepper

Instructions

• Wearing gloves, slice the stems away from the jalapeno peppers. Slice the whole pepper in half.
• If you’d like a milder end product, remove the seeds and white membrane from inside the pepper. If you’d like a spicier tequila, leave the seeds and membrane intact.
• Slice the pepper halves into long very thin strips.This will help your tequila infuse more quickly.
• If you’re looking for an extremely spicy tequila, you can add a sliced habanero or ghost pepper.
• Add all of your thin pepper slices to a quart sized mason jar or empty tequila bottle. Fill the jar or bottle with tequila blanco, joven, or -if you’re feeling very fancy- reposado.
• Cap the jar or bottle tightly and give it a good shake. Let the jar sit in a dark place at room temperature for anywhere from 6 to 72 hours, depending on how spicy and strong you’d like the jalapeno presence to be.
• I recommend shaking the jar every 3 to 4 hours, and tasting after 6 hours until it is just right like Goldilock’s porridge. When it reaches the perfect level of spice, pour through a fine mesh sieve or coffee filter.
• Discard the jalapeno strips. Pour the Jalapeno tequila into a clean jar or bottle, cap tightly, and store in the refrigerator for up to 3 months or the freezer for up to a year.
• Use in margaritas, ranch water, or any place you’d like your tequila to have a little extra kick.

Nutrition

Calories: 112kcal | Carbohydrates: 0.2g | Protein: 0.03g | Fat: 0.01g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.001g | Sodium: 1mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 27IU | Vitamin C: 3mg | Calcium: 0.3mg | Iron: 0.03mg

Citrus soda and gin combine to make the Finnish Long Drink; an ultra-refreshing tipple with a fun history that is unbelievably easy to make and drink! The Lonkero -also the national cocktail of Finland- is about to become your new favourite summer beverage.

You may have seen cans showing up on the shelves at your liquor store near the other canned cocktails under the brands The Long Drink Company and Bevy Long Drink. I know they’re available in New York and much of the East Coast.

Today, I’m going to show you how to make your own traditional Finnish cocktail for a fraction of the price of the long drink brands using real liquor without sacrificing any of the thirst quenching deliciousness. Who’s thirsty?

There’s a little bit of irony to the name, because it certainly does not take long to make one. Even more funny is how very NOT long it takes me to sip one of these Long Drinks!

So what does a Long Drink taste like? If you’ve ever had a Fresca or Squirt, think of it as a fancy pants version of that blend of citrus flavors.

The fancy pants come courtesy of the juniper and herbal notes that gin brings to the party. While I love Squirt and Fresca (but not the sparkling water Fresca, please!) in my long drink, my heart belongs to the natural grapefruit based Q Beverages Sparkling Grapefruit soda.

It tastes like real grapefruit and maintains the refreshingly puckery character of grapefruit with just enough sweetness to keep you coming back for more. And more to the point, one can of Q Sparkling Grapefruit added to a double shot of gin produces the perfect size strong Finnish Long Drink to fill a pint jar.

I’m classy like that. If pint jars aren’t your thang, please feel free to substitute a fancier (read: proper) glassware tumbler like the gorgeous ones I used in these photos.

Now, I’m gonna give you a little history lesson because this drink has a great story! If you’re just here for the recipe, please feel free to click the handy-dandy “Jump to Recipe” button up at the top of this post or skip to the “Long Drink” heading where we talk about ingredients. But if you’re a history nerd like me, read on.

The Finnish Long Drink

At its simplest, the Finnish Long Drink or Lonkero is citrus soda with a gin base. While there are a lot of riffs on this theme, now, you can count on a tart, not-over-sweet gin laced beverage with about 5.5% ABV.

But more than just being the ultimate summer tipple, this hard citrus refresher has a weirder start than the average traditional cocktail. The roots of long drinks are in -believe it or not- government.

It dates back to 1952 when Finland hosted the Summer Olympic Games in Helsinki when Finland was still recovering economically from World War II. The government was a little concerned about whether they’d be able to serve the huge influx of Summer Olympics tourists, athletes, trainers, and more at their bars and keep everyone -ahem- hydrated and happy.

The Finnish government commissioned the creation of a new liquor drink that would be easy for bartenders to turn out in massive volumes quickly while being delicious enough to encourage repeat customers. The first Long Drinks were serve at those Summer Games and history was made.

…At least in Finland. It became the top selling category of alcohol in the country and Finland’s national cocktail.

The Finnish Long Drink remained largely unknown outside of Finland for almost 70 years, when some enterprising beverage companies took a chance on it being the next big thing (think hard seltzer) and started distributing it to larger U.S. market. The bet appears to have paid off and Finnish Long Drink is starting to get the attention it deserves.

You see, the government can hire someone to invent a million drinks, but unless it is utterly delicious and eminently drinkable, it wouldn’t become so popular in its country of origin that it is corners the cocktail market.

Long Drink

We’ve discussed which sodas will make your Long Drink delicious. To recap in order of preference: First we have Q Sparkling Grapefruit, followed by Squirt, and bringing up the rear, old-school Fresca, not to be confused with the Fresca Sparkling Water.

But we also need to talk about gin (and other optional add-ins) because it plays a huge role in the overall taste of your Finnish Long Drink. My gin of choice is always and forever Hendricks Gin. It is the king of all gins in my book, made with hints of roses and cucumbers along with 11 other botanicals, of course including wild juniper berries.

If the premium liquor kick of Hendricks is out of your budget or you like your gin a little less complicated, you can definitely sub in any gin you like in a gin and tonic. I’d recommend avoiding the cheap stuff and at least going for middle of the shelf level dry gin at the liquor store though.

Trust me though, there’s no nasty cheap liquor like cheap gin. It tastes like paint thinner and no amount of any other ingredient will ever completely cover it up its astringent qualities.

If you’re not super familiar with gin, please ask the kind purveyors of spirits at your local liquor store. Tell them you’d like a good-tasting dry gin that won’t break the bank, and I’m sure they’ll be happy to help you!

If you stumble upon an unusually taciturn clerk or are too shy to ask, some other decent but not insanely priced gins are Tanqueray, Seagram’s, Bombay Sapphire, and Beefeater. While Hendrick’s in my fave, you can’t really go wrong with any of those for a Long Drink.

While not strictly necessary, I do like to add just a splash each of lime juice and lemon juice to my Long Drinks, most especially when I’m using Squirt or Fresca. Q has enough citrus oomph to make it on its own, but the other sodas need the sunny boost that the little lemon/lime addition brings to the party.

If you’re looking to make a unique Finnish Long Drink that is a little more North American, feel free to add a splash of cranberry juice to pretty it up! While it isn’t traditional, it’s a delicious departure from the already wonderful lonkero.

And if there’s no such thing as too much grapefruit in your world, feel free to add a splash of fresh grapefruit juice as well! I like a little fresh grapefruit slice for garnish on my Finnish Long Drink, but the Q Sparkling Grapefruit hits just the right balance for me otherwise.

Finnish Long Drink

Fill a pint jar or tumbler with ice. Pour in 1.5 ounces of dry gin for a standard Long Drink or 3 ounces of gin for a Strong Long Drink.

Pour half of your chilled grapefruit soda over the gin along with the lemon juice, lime juice, grapefruit juice, or cranberry juice if using and give a couple of gentle stirs. Top off with the remaining grapefruit soda and serve immediately.

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Finnish Long Drink

Citrus soda & gin combine in a Finnish Long Drink; an ultra-refreshing tipple with a fun history that’s unbelievably easy to make and drink!

Course alcohol, cocktails, Drinks, mixed drink

Cuisine American, Finnish

Keyword finnish long drink, long drink, strong long drink, the finnish long drink, the strong long drink

Prep Time 3 minutes minutes

Total Time 3 minutes minutes

Servings 1

Calories 180kcal

Author Rebecca Lindamood

Equipment

• tumbler or pint jar
• spoon

Ingredients

• ice
• 1.5 to 3 ounces dry gin
• 7 to 8 ounces grapefruit soda well chilled, preferably Q Sparkling Grapefruit, Squirt, or Fresca

Optional but tasty

• A splash of lemon juice, lime juice, cranberry juice, grapefruit juice, or any combination thereof.

Instructions

• Fill a pint jar or tumbler with ice.
• Pour in 1.5 ounces of dry gin for a standard Long Drink or 3 ounces of gin for a Strong Long Drink.
• Pour half of your chilled grapefruit soda over the gin along with the lemon juice, lime juice, grapefruit juice, or cranberry juice if using and give a couple of gentle stirs. Top off with the remaining grapefruit soda and serve.

Nutrition

Calories: 180kcal | Carbohydrates: 21g | Protein: 1g | Sodium: 20mg | Potassium: 3mg | Sugar: 20g | Calcium: 4mg | Iron: 1mg

This slow-cooker mulled apple cider slow-simmers with cinnamon, cardamom, nutmeg, and vanilla plus a little lemon to accentuate the apple, and is sweetened just enough with maple syrup. It’s the best mulled cider you’ll ever have and you’ll want it for all your fall gatherings.

I always wanted to love mulled cider, but in practice, I usually found it cloyingly sweet and over spiced. I wanted the character of the apple cider -such a beautiful, seasonal treat- to shine through. But with all the added sweet stuff and overpowering spices, it just got lost.

I issued myself an order to make a mulled cider I loved, and I’m happy to say that I made a mulled apple cider I love madly. Meet the very best Mulled Apple Cider you’ll ever drink.

Beverage of Hot Mulled Cider

Spiced, warm, and slightly sweetened with maple syrup, our Best Slow-Cooker Mulled Cider is just different enough from your average mulled cider to be memorable. A gallon of it disappeared like free money when I took it up to the ballet conservatory where my son attends. The kids and parents alike loved it.

Mulled Apple Cider is a hot cider drink that is infused with warming fall and winter spices. Some call it wassail although wassail is usually made with beer or ale.

Can you think of a nicer treat to warm up to on a cold fall or winter evening? What’s even nicer is that once you’ve mulled your apple cider, you can store leftovers in a jar or cool it off and return to the original apple cider jug and keep it in your refrigerator.

It’s a matter of mere moments to reheat the mulled cider for a delicious, warming treat. That is, if you have any left!

Mulled Cider Spices

Mulled Cider is traditionally made by simmering a clove studded orange and some cinnamon sticks in apple cider and is sweetened with brown sugar. Our version uses orange or lemon slices for better flavour infusion and substitutes maple syrup for the brown sugar.

And instead of studding an orange or lemon, I either toss the spices right into the slow-cooker or slide them into a fillable tea bag. The tea bag isn’t necessary, though, because the spices fall to the bottom of the slow-cooker as the cider mulls and are easy to remove or strain out.

In addition to whole cinnamon sticks and cloves, we add whole cardamom pods to the party. Cardamom pods are seed pods from relatives of the ginger and turmeric family, making them a wonderfully fragrant and warming spice.

You can toss the pods in whole or tap them lightly with a heavy pan to help release more of their essence into the cider as it simmers and infuses. Either way is fine!

You can buy whole cardamom pods in well-stocked grocery stores or online. The beauty of cardamom pods is that unlike ground cardmom, these pods last nearly forever when stored in an airtight container like this one in a cool, dark place.

Likewise, we add a little interest in the form of one 2-inch piece of vanilla bean. You don’t need to sacrifice an entire vanilla bean for this mulled apple cider, a little segment perfumes the entire batch perfectly!

You’ll want to keep whole cinnamon sticks, vanilla beans, and whole cloves, which are also all available online, on hand in addition to those cardamom pods for last minute cravings.

These simple little changes make a memorably delicious and different mulled cider.

Mulled Cider Recipe

Our Best Slow Cooker Mulled Apple Cider is a great party option. Prepare the night before the party and strain into an airpot in the morning.

You can stir the maple syrup directly into the syrup in the airpot. If you’re looking for a great airpot, I own and recommend this one, but there are many other affordable options out there, too.

If you don’t have an airpot, you can keep it in the slow cooker and simply add the maple syrup in the slow cooker. Use a slotted spoon to remove the lemon slices and whole spices, stir in the maple syrup, switch your slow-cooker to the “Keep Warm” setting, and serve with a ladle alongside.

This is a great option for all ages, but if it’s an adults-only get together, and you wish to do so, it is smooth and wonderful mixed with rum or apple brandy!

And if you’re just a big cider fan in general, you should try our Bourbon Apple Cider, Apple Cider Pulled Pork, and Pumpkin Spice Cake with Maple Frosting + Cider Caramel.

Mulled Apple Cider

Combine all ingredients except the maple syrup in a slow cooker, cover, and let go 8 hours or overnight. The cider solids will fall down to the bottom.

Scoop the cider carefully, trying to avoid stirring up the sediment from the slow-cooker into a fine mesh sieve over a pitcher or thermo or airpot. Stir in the maple syrup. Serve hot as is or with rum or apple brandy added.

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Best Slow-Cooker Mulled Cider

Bursting with fresh apple flavour, this slightly herbal, gently vanilla-scented, lightly maple sweetened brew is our Best Slow-Cooker Mulled Cider.

Course Drinks

Cuisine American

Keyword crockpot mulled cider, mulled apple cider, mulled cider, slow cooker mulled cider, slow-cooker mulled apple cider

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Servings 12

Calories 153kcal

Author Rebecca Lindamood

Equipment

• Slow Cooker

Ingredients

• 1 gallon fresh plain apple cider
• 1 lemon or orange scrubbed and sliced into rounds
• 4 cinnamon sticks
• 4 green cardamom pods slightly crushed
• 4 whole cloves
• 4 scrapings of nutmeg
• 2- inch piece of vanilla bean
• 2/3 to 1 cup dark maple syrup

Instructions

• Combine all ingredients except the maple syrup in a slow cooker, cover, and let go 8 hours or overnight. The cider solids will fall down to the bottom. Scoop the cider carefully, trying to avoid stirring up the sediment from the slow-cooker into a fine mesh sieve over a pitcher or thermo or airpot. Stir in the maple syrup. Serve hot as is or with rum or apple brandy added.

Nutrition

Calories: 153kcal | Carbohydrates: 38g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 344mg | Fiber: 2g | Sugar: 31g | Vitamin A: 9IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 1mg

This post was originally published November 2015 and republished in October 2021 with improved information and notes.

Our Pimm’s Cup Recipe Boozy Popsicles are made of a gin-based liqueur, fizzy Prosecco, a hint of lemon and strawberry puree, and are guaranteed to refresh you!

Over Easter break, I discovered the wonderful world of boozy popsicles; especially Pimm’s Cup Recipe. Now, if you’re American, there’s a solid chance you’re saying, “Whose cup? Who is Pimm?”

And before I get into what exactly a Pimm’s Cup recipe is, and why you should most definitely try it, let’s discuss boozy popsicles. Because that’s requires a little explanation.

Alcohol Popsicles

We’re talking about cocktails in popsicle form. Everyone knows cocktails are refreshing, but frozen cocktail popsicles are like a cool breeze for your insides on a hot day.

I use disposable zip top freezer pop bags or reusable freezer pop tubes that I procure from Amazon. When it comes to boozy popsicles, I definitely recommend either of these over the traditional popsicle mold.

The reason for this is that the alcohol content in the cocktails that form the basis for our boozy popsicles prevents the mixture from freezing completely solid. The reason this means popsicle molds don’t work as well is that you might have trouble extricating the pop from the mold in one piece.

With a freezer pop bag or tube, you have something to hold it together. So even if your Pimm’s Cup Recipe doesn’t freeze rock hard, you still get your boozy frozen treat.

Speaking of boozy frozen treats, let’s talk about why a Pimm’s Cup recipe is about to be your new summer go-to. And I mean both in the boozy popsicle form and it’s “natural” state.

Pimm’s Cup

What precisely is a Pimm’s Cup? The short version is that it is a cocktail made with Pimm’s No. 1 Liqueur, fizzy lemonade, loads of ice, and a garden’s worth of strawberry, cucumber, and basil leaf garnish.

The longer version, because you’ll want to know this, is that Pimm’s No. 1 is a gin-based citrus and herb liqueur that has been around since the mid-1800’s. The Pimm’s Cup cocktail is the unofficial cocktail of Wimbledon.

This makes perfect sense, because sunshine-y, thirst quenching Pimm’s Cup is best sipped on hot days. And our Pimm’s Cup Recipe Boozy Popsicles take that refreshing cocktail and turn it up to 11 on the refreshing scale.

The classic Pimm’s Cup recipe is a pretty low alcohol affair, but the version I like to use bumps it up a bit by replacing the fizzy lemonade with Prosecco. This super indulgent substitution renders it a Pimm’s Cup Royale, technically, but who’s quibbling? My thought is that if you’re handing someone a boozy popsicle, they’re unlikely to get pedantic over Pimm’s Cup vs. Pimm’s Cup Royale.

In these Pimm’s Cup Recipe boozy popsicles, I do forego the usual glut of garnish because nobody really wants to chomp into a frozen chunk of cucumber. If you’d like to keep up the fun of the garden garnish tradition, though, feel free to serve these with cold cucumber slices and berries.

If you want to get super swanky, grab some fresh herbs to serve with the berries. Basil is always a good choice!

Clearly I’m a fan of cocktails. If you are, too, you should check out our Watermelon Margaritas, Boozy Strawberry Basil Lemonade made with Strawberry Basil infused Vodka, Lady Greyhound Cocktails made with Lady Grey infused vodka, Berry Kombucha Margaritas, Bourbon Apple Cider, and Mixed Berry Sangria-by-the-glass!

Pimm’s Cup Recipe Boozy Popsicles

Add the sliced strawberries and the pinch of sugar to a bowl and mash thoroughly until liquified. Combine this with the Pimm’s No. 1 Liqueur and lemon juice in a liquid measuring cup. 

Divide evenly between 4 freezer pop tubes or bags. Carefully top off each bag with the Prosecco. You may find you need to add the Prosecco in smaller installments letting the bubbles subside a bit to fit in all of the bubbly.

Zip the freezer pop bags closed or fix the lid in place on the tubes and freeze for at least 4 hours or overnight. These are best consumed within 3 months of being made.

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Pimm’s Cup Recipe Boozy Popsicles

Pimm's Cup Recipe boozy popsicles are made of a gin-based liqueur, fizzy Prosecco, a hint of lemon and strawberry puree, and are guaranteed to refresh you all summer long!

Course cocktails, Dessert, Drinks

Keyword alcohol popsicles, alcoholic popsicles, boozy cocktails, pimm’s cup recipe

Servings 4

Calories 102kcal

Author Rebecca Lindamood

Equipment

• reusable or disposable freeze pop tubes
• funnel

Ingredients

• 4 strawberries hulls removed and sliced
• 1 pinch sugar
• 4 ounces Pimm’s No. 1 Liqueur
• ½ lemon juiced
• 8 ounces Prosecco

Instructions

• Add the sliced strawberries and the pinch of sugar to a bowl and mash thoroughly until liquified. Combine this with the Pimm’s No. 1 Liqueur and lemon juice in a liquid measuring cup.
• Divide evenly between 4 freezer pop tubes or bags. Carefully top off each bag with the Prosecco. You may find you need to add the Prosecco in smaller installments letting the bubbles subside a bit to fit in all of the bubbly.
• Zip the freezer pop bags closed or fix the lid in place on the tubes and freeze for at least 4 hours or overnight. These are best consumed within 3 months of being made.

Nutrition

Calories: 102kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 14mg | Calcium: 11mg | Iron: 1mg

Now you can make your own Homemade Ovaltine Recipe -Malted Milk Powder- without breaking the bank. Bonus: The mix is sugar free, making it a great addition to smoothies, cookies, cakes, and other home baked goods.

When one of my little sisters (she of Mapo Dofu fame) was pregnant, she was obsessed -and when I say obsessed, I mean O.B.s.e.s.s.e.d. (get the pregnancy joke?)- with chocolate malts.

Chocolate malted shakes, particularly, but chocolate malted anything pretty much. She texted me that she was making a chocolate malt cake one afternoon.

I suggested she use homemade malt powder. She asked what I meant.

I explained how I make malted milk powder for my kids and have for years. Her response?

“Why have you not blogged this?”

I had no answer.

So here we go. I’m blogging it now.

This has been a pantry staple in our home since back in the only-have-two-kids-day when I calculated how much money I was spending on Ovaltine for my munchkins one of whom would only drink milk with a solid third-of-a-cup of Ovaltine mixed into it.

I make my  mix without sugar because, well, I’m that kind of mom… But I’m also the kind of mom that lets the kids add sugar to taste so long as ‘to-taste’ does not mean equal parts sugar and milk.

How about serving up an old-fashioned, icy-cold tumbler full of chocolate malted milk for an after school pick-me-up?

Why leave the sugar out of the Homemade Ovaltine Recipe {Malted Milk Powder}?

There are three solid reasons for leaving the sugar out of the malted milk powder when you’re mixing it:

Most Obvious: You can control how much sugar goes into each cup. Malt powder is already naturally sweet… Adding sugar to taste is almost going to guarantee you a cuppa malted milk that contains less sugar than a commercial mix.

Shoot. You could even sweeten it to taste with stevia, xylitol, honey, or agave!

Less Obvious: Leaving the sugar out of the mix actually helps prevent clumping somewhat.

Also Less Obvious: You can use the malted milk powder in cooking and baking (think milkshakes, cookies, and the aforementioned cake) without adjusting the other sweetening called for in the recipes.

Why make your own Homemade Ovaltine Recipe (Malted Milk Powder)?

It’s WAY less expensive, for starters! You get a pound and a half of malt powder which can also be used alone in baking in place of sugar to help extend the shelf-life of your bread.

The malt helps keep it yummy and fresh longer… all for $10.99 from Amazon.com. You only use six tablespoons of the malt powder in the mixture, which means that you get roughly a bajillion batches of malted milk powder from one thing of malt.

I’m sorry I won’t break it down further than that. I am not deep diving into that math problem.

There’s a real bonus to making your own Homemade Ovaltine (whether it’s plain or chocolate flavoured) other than just saving your pocketbook a little bit; you avoid preservatives and artificial colourings! Score and score!

Where can I get the ingredients to make Homemade Ovaltine Recipe {Malted Milk Powder}:

Well, most grocers carry instant dry milk and cocoa powder. If you’re near a really GOOD grocer, they may even carry malt powder in the baking section…

If you -like me- are in the middle of a corn field or just don’t feel like going out, you can certainly order all of the ingredients through my darling Amazon.com. Here’s a list of all the items you will need!

For the Plain:

Barley Malt Powder

Instant Dry Whole Milk Powder ~OR~ Instant Nonfat Dry Milk. Of the two, we vastly prefer the whole milk powder. It has a much richer taste!

Additional Ingredients for the Chocolate:

Natural Unsweetened Cocoa Powder 

When something is going to be on my counter top with some frequency, I like it to be pretty. Any container with a tight fitting lid will do the job, but this lovely jar holds a full batch of Malted Milk Powder (whether plain or chocolate) in style.

Homemade Ovaltine – Malted Milk Powder

There is no getting around it. Our Homemade Ovaltine  Recipe {Malted Milk Powder} gets a little clumpy if it’s stored for long periods of time.

If it’s used quickly (within a week or two) this isn’t an issue, but any longer than that and you may need to just stick a fork in the jar and break it up a bit.

This Homemade Ovaltine Recipe{Malted Milk Powder} has no added sugar, but it’s very naturally sweet. Remember that you can use malt in place of sugar in baked goods.

Do yourself a favour and taste your malted milk before adding any extra sweeteners! And if you want added chocolate oomph and sweetness minus sugar, try chocolate stevia drops… It’s kind of one of my favourite things ever. (Add to iced coffee!!!)

We use this little frother to mix our Homemade Ovaltine Recipe {Malted Milk Powder} into the milk. It dissolves everything and makes the final milk super frothy. What kid doesn’t love frothy milk?

If you don’t have something like this or want to purchase it, I do recommend mixing your Homemade Ovaltine {malted milk powder} and milk in a blender for a similar effect.

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Homemade Ovaltine | Malted Milk Powder (Chocolate and Plain)

There’s nothing quite as comforting as an old-fashioned, tall, cold glass of chocolate or plain malted milk… and now you can make your own mix at home without breaking the bank. Bonus: The mix is sugar free, making it a great addition to cookies, cakes, and other homemade goods.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12

Calories 240kcal

Author Rebecca Lindamood

Ingredients

For the Plain:

• 2 cups instant dry milk whole or non-fat
• 6 tablespoons malt powder

For the Chocolate:

• 2 cups instant dry milk whole or non-fat
• 6 tablespoons malt powder
• 6 tablespoons unsweetened cocoa powder

Instructions

To Make the Homemade Plain Ovaltine:

• Whisk together the malt powder and the instant dry milk. Scoop into a clean, dry jar with an airtight lid and store at room temperature for up to a year.

To Make the Homemade Chocolate Ovaltine:

• Whisk together the malt powder, instant dry milk, and cocoa powder. If any lumps remain, force the powder through a fine-mesh sieve.
• Scoop the powder into a clean, dry jar with an airtight lid and store at room temperature for up to a year.

To Mix Homemade Ovaltine (Plain or Chocolate):

• Add 1/3 of a cup of the dry mix to 8 ounces of cold milk. Use a frother or blender to mix together, sweeten to taste with sugar, honey, agave, or stevia.

Nutrition

Calories: 240kcal | Carbohydrates: 21g | Protein: 12g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 181mg | Potassium: 647mg | Sugar: 19g | Vitamin A: 410IU | Vitamin C: 3.8mg | Calcium: 409mg | Iron: 0.6mg

This post originally published on August 15, 2013, updated August 2015, and again March 2021.