Killer Cocktails

This is a page we all can come to when relaxing after a long day of trial watching. Submit your pictures and recipe for your favorite cocktail or wine! I will keep it updated and give you all credit of course! Send your concoction to thetrialdiaries@gmail.com. Cheers!

Pink Strawberry Sangria

  • 1 75-ml bottle pink moscato wine
  • ½ cup strawberry flavored vodka
  • 2 cups lemon-lime soda
  • 6 – 10 large strawberries, sliced

 

  1. In a large pitcher, combine the wine and vodka. Add strawberries and refrigerate until ready to serve.
  2. Just before serving, add the lemon-lime soda.
  3. Serve over ice.

 

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Blushing Sparkler

  1. Mix 1 oz of whipped vodka, 4 oz of Cascade Ice Pink Grapefruit, the juice of a lemon wedge and a handful of ice in a mixer.
  2. Pour the cocktail into a chilled glass and garnish with lemon wedges.

 

 

 

 

 

 

Recipe

 


Lillet Rose Spring Cocktail

  • 12 ounces Lillet Rose
  • 12 ounces Ruby Red grapefruit juice
  • 6 ounces gin
  • 6 edible flower blossoms (optional)

 

 

 

 

 

  1. Combine 6 ounces Lillet, 6 ounces grapefruit juice, 3 ounces gin, and ice in a cocktail shaker. Shake until well chilled. Strain and divide cocktail among 3 stemmed cocktail glasses, such as Champagne coupes. Repeat.
  2. Garnish with flowers. Serve immediately.

Recipe

 

 

Napa Valley Fizz

  • Ice
  • 1 1/2 ounces vodka
  • 1 ounce white grape juice
  • 1/2 ounce fresh lemon juice
  • 1/4 ounce Simple Syrup
  • 1 ounce chilled club soda
  • 1/2 ounce crème de cassis (black-currant liqueur)
  • 1 small bunch of seedless green grapes

 

  1. Fill a cocktail shaker with ice. Add the vodka, white grape juice, lemon juice and Simple Syrup and shake well. Strain into an ice-filled white wine glass. Stir in the chilled club soda and pour the creme de cassis on top; it will sink to the bottom. Garnish with the grapes.

Recipe

 

 Rosés and Berries

  • In a cocktail shaker, muddle the following ingredients: 1/2 a lime, 2 peeled and seeded lemon wedges, 2 peeled and seeded blood orange wedges, and 2 teaspoons sugar. Add 1 ounce Patrón Silver, 1/2 ounce Patrón Citrónage, 1/2 ounce apricot brandy, 1 1/2 ounces Pinot Grigio, and 1/2 ounce pineapple juice. Shake well. Serve in a highball glass and top with Perrier. Garnish with lemon, lime, and blood orange wedges.

 

 

 

 

Recipe