Hopp Diva's Blog


Rosy Reindeer Cocktail December 6, 2012

Filed under: Appetizers & Drinks — Hopp Diva @ 3:13 pm
Tags: , ,

I received this recipe for the Reindeer Cocktail early this morning and I just didn’t think making cocktails, taking pictures and then sampling at 7:00 am was probably a good idea to start my day – nothing would get accomplished the rest of the day but maybe a nap!

But I have to say this looks and sounds delicious so until I can make the cocktail, here is a recipe for all of us to try.  Thanks to Jaime from Angry Orchards for this holiday recipe.    Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

Rosy Reindeer Cooler


2 medium strawberries, quartered

2 basil leaves, julienned (cut into thin strips)

2 lime slices

½ oz simple syrup

1 oz vanilla vodka (used Stoli Vanilla)

4 oz Crisp Hard Apple Cider

=166 calories, 11 grams of sugar

Mixology: Muddle strawberries & basil in simple syrup. Squeeze & add the 2 lime slices. Fill glass with ice (We suggest a mason jar, but tumbler also works). Add 4 oz cider. Stir to incorporate ingredients. Garnish with strawberry & lime slice.

Simple Syrup

1. This sugar-water solution is great for mixed drinks, sweetening iced teas and coffees, and for candying fruits. You can also make a thick simple syrup (2 parts sugar to 1 part water), also known as “sorbet syrup,” to use as a base for many flavors of sorbet. It can also used for making old-fashioned rock candy.

Here’s how to make a one-to-one simple syrup, with one cup of water and one cup of sugar.

2. Combine the water and sugar in a medium saucepan. Bring the mixture to a boil and let the sugar dissolve. You don’t have to stir, but it will help the sugar dissolve faster.

3. Remove the syrup from the heat and cool slightly.

Depending upon what you’re using it for, you can flavor the syrup:

  • Stir in 1-2 teaspoons of vanilla extract for a basic vanilla syrup.
  • Infuse with herbs or spices, if desired; mint and lemon are great for iced tea.
  • Brandy and rum are often used for moistening cakes.

Transfer the cooled syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.


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