Iced Coffee

Good morning Y’all!  It’s iced coffee time here in North Texas.  We’ve already hit 100 degrees and it’s officially still spring, uhg.   I’ve been playing around with cold brewing coffee since last summer and I think I’ve finally come up with the right ratio to satisfy my taste. 

I drink this in the morning instead of my regular hot coffee,  but if you’re feeling extra naughty, add some Kahlua and Bailey’s and sip on it while you lay in the sun by the pool.

Ingredients:

• 1 cup ground coffee (medium-coarse grind is best)
• 4 cups water

Directions

1.  In a jar, stir together coffee and 4 cups water. Cover and let sit at room temperature overnight or 12-15 hours.

2.  Strain twice through a coffee filter, changing out filter in between.

3.  In a tall glass with ice, mix equal parts coffee concentrate and water, milk or half and half, or to taste.  Sweeten with 1 oz. vanilla simple syrup (recipe below).

Keep remaining coffee concentrate in the refrigerator for up to a month.

Vanilla Simple Syrup

Ingredients:

• 1 cup water
• 1 cup sugar
• 2 tsp vanilla

Directions:

Bring to boil, remove from heat and stir in 2 tsp vanilla.  Store in the refrigerator and use as needed.

Guacamole and Rio Grande Limeaid

Have you been to San Antonio during Cinco de Mayo?  I have and it’s a beautiful thing to see with the colorfully dressed dancers and beautiful decorations.  I’m just doing a little reminiscing this morning.  Just thinking about it makes me want to bust out my sombrero and head down to the river walk to enjoy the fiesta.  I would wear this beautiful blouse while I sipped an ice an ice cold margarita and munched on warm chips and cold guacamole. 


If you can’t make it down to San Antonio today, do what I’m going to do and make guacamole and margaritas, then take a siesta. 
Guacamole

• 3 avocados
• 1 small tomato, diced
• 1/4 cup finely chopped onion
• 1/2 tsp garlic powder
• dash of Worcestershire sauce (secret ingredient)
• dash of Tabasco
• salt and pepper
• a few shakes of  fajita seasoning (optional)
• 1 tbsp fresh lime juice

Mix together leaving avocado slightly chunky.  Please don’t pulverize the avocados.  What did they ever do to you?
Rio Grande Limeade

• 2 (12 oz) cans frozen limeade concentrate, thawed and undiluted
• 3 cups tequila
• 3 cups water
• 2 cups orange liqueur
• 1 cup fresh lime juice
• garnish with lime slices

Stir together first 5 ingredients. Chill 8 hours. Serve over ice and garnish if desired.
This recipe makes a perfect margarita, not too tart, not too sweet.

Cranberry Cosmo

Ingredients

• 1 (1.5 fluid ounce) jigger vodka
• 1/2 fluid ounce cointreau
• 1 teaspoon Rose’s lime juice
• 1 1/2 fluid ounces cranberry juice
• 1 twist lime zest, garnish
• fresh cranberries

Directions

1. Pour all the ingredients into a shaker with lots of ice. Shake vigorously for several seconds and strain into a cocktail glass rimmed with sugar. Garnish with a lime twist or a few cranberries.

Hard Lemonade

Ingredients

• 2 cups water
• 1 cup sugar
• 8 cups ice
• 10 ounces vanilla-infused vodka or lime vodka
• 1 cup fresh lemon juice
• 1 lemon, sliced into rings
• 1 lime, sliced into rings

Directions

In a small saucepan, bring water and sugar to a simmer. Cook until sugar dissolves. Remove from heat and let cool.
In a large pitcher, fill with ice. Stir in simple syrup, vodka, juice, lemon and lime slices.
Can use regular vodka and infuse the simple syrup with a vanilla bean or just leave out the vanilla all together.

Pineapple Mimosa’s

Ingredients:

• 1 12-ounce can frozen pineapple juice concentrate, thawed
• 1 6-ounce can frozen limeade concentrate, thawed
• 2 cups cold water
• pink champagne and/or champagne and/or sparkling apple juice, chilled

Directions
1. Combine pineapple juice concentrate, limeade concentrate, and water. Chill well. When ready to serve pour juice in glass then champagne.  You can decide how much or how little champagne to add.  If I remember correctly we might have used a 50/50 ratio.  It’s been awhile since we’ve had these.

Texas Tea Cocktail

• 1/2 ounce rum
• 1/2 ounce gin
• 1/2 ounce vodka
• 1/2 ounce tequila
• 1/2 ounce triple sec
• 2 splashes sour mix
• top with Coke

Shake first 6 ingredients in a tall glass with ice and top with Coke.  Go ahead and make one and sip on it while sitting on the porch swing and watching the grass grow!
**Warning**  Texas Tea has been known to cause fits of temporary stupidity in some adults.  Drink responsibly and please DO NOT operate heavy machinery while under the influence.

RIO GRANDE LIMEADE

• 2 (12 oz) cans frozen limeade concentrate, thawed and undiluted
• 3 cups tequila
• 3 cups water
• 2 cups orange liqueur
• 1 cup fresh lime juice
• garnish with lime slices

Stir together first 5 ingredients. Chill 8 hours. Serve over ice and garnish if desired.
This recipe makes a perfect margarita, not too tart, not too sweet. Enjoy with chips and salsa. Ole'!!
I'll be having these after my siesta or maybe a siesta will be needed afterwards…