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Cheers! Drink recipes for Special Occassions

A mocktail or cocktail is a refreshing way to enojy your doTERRA essential oils. A few drops provide such depth of flavor, essential oils are an ideal partner in the kitchen as a few drops provide such a depth of flavor.  

Cranberry-Ginger Lime Mocktail 

This mocktail is perfect at Christmas or really any holiday. Fresh cranberries for a garnish along with a spring of rosemary or lime wedge make this mocktail so visually appealing. Freeze your cranberries and you can add less ice so your mocktail won’t be as diluted as the ice melts. 

Ingredients Real cranberry juice Gingerale, tonic water, or ginger beer for a spicier option Ice cubes Lime oil 

Fresh limes wedges and or rosemary sprigs for garnishes Instructions  

  1. Add 2-3 ice cubes and frozen cranberries to a glass.  
  2. Fill the glass half-way with sparking water, gingerale or tonic water. 
  3. Fill remaining half of glass with cranberry juice. 
  4. Add one drop Lime oil and stir. 
  5. Garnish and serve.  

 

Spiced Apple Cider 

This drink is perfect for gatherings in the autumn and through winter. Garnish with a cinnamon stick and a slice of dehydrated orange or clementine. 

 

Ingredients 2 L real apple juice or apple cider 

1 orange or 3 clementines sliced thinly (wash peel before slicing) 

6 drops onGuard essential oil blend 

10 drops wild orange or lemon essential oil 

Instructions  

  1. Add apple juice/cider to a pot and warm but don’t boil.  
  2. Add citrus slices and essential oils and stir to combine. 
  3. Garnish mugs and serve warm.  

 

That summer feeling is only a mocktail away. There’s nothing better than sipping on a cold bevvie and lounging in your favorite hammock or patio chair after a long day of opening up the cottage. I hope these four cocktail recipes and their mocktail alternatives will help you add a special spin to your celebrations.  

Mojito 

This is my favorite drink on a hot day and is so simple with a little prep. Make a simple syrup and keep up to a month in the fridge by boiling equal amounts of water and sugar until dissolved. Make a few liters and you’ll be all set when company drops in.  

 

 

Add 4 tbsp white rum to a shaker with lots of ice and shake. Add to recipe above to make this mocktail a cocktail.  

 

Variations 

 

Blackberry mojito 

 

As above but when you’re making your simple syrup, add 10 frozen berries for every 1/2 cup of water + sugar. Omit the lime oil and instead add 5 drops of extra ginger oil. Garnish with fresh blackberries and sprigs of mint.  

 

Raspberry Acetosa mojito 

 

For the Acetosa 

  • 2 ounces fresh raspberries  
  • 2 ounces white sugar  
  • 2 ounces water  
  • 2 tablespoons red wine vinegar  

For the Raspberry Acetosa Mojito 

  • The above quantity of Acetosa  
  • 4 glassfuls of ice  
  • 1 large lemon, chopped into pieces + 4 drops lemon oil  
  • 4 tablespoons of cane (raw) sugar  
  • 8 ounces white rum  
  • soda water  
  • 2 drops fresh basil oil  
  • A handful of raspberries & basil leaves for garnish 

Directions 

  1. For the Acetosa, place the sugar and water in a saucepan and bring to the boil (stir until the sugar has dissolved). Let the syrup simmer gently for 8 to 10 minutes, until thickened but not caramelized. 
  2. In the meantime, squeeze the raspberries through a fine sieve to separate the seeds from the pulp and juice. Discard the seeds and place the juice/pulp in a bowl and set aside. When the syrup has boiled, add directly into the bowl with the raspberries along with the vinegar. You may want to first just add 1 tablespoon, taste, then adjust to your taste. I found 2 tablespoons to be pleasantly acidic while not being overpowering. Set aside and allow to cool. If you make this in larger quantities you can keep this bottled and stored in the fridge for quite some time. 
  3. For the mojito, in each glass (a tumbler is the classic glass to use), pound 1 tablespoon of sugar together with ¼ of the lemon and a little splash of soda water to loosen. Fill the tumblers with ice. Add the rum, the raspberry acetosa and fill the rest of the glass with soda water, stopping when you reach ½ inch from the top. Stir carefully with a spoon from the bottom of the glass to the top. Garnish with the basil and a handful of fresh raspberries. 

 

Moscow Mule  

 

 

The Moscow Mule has become popular in the last few years. They are traditionally served in copper mugs.  

 

Mocktail It!  

Ditch the Vodka and use 4 oz of ginger beer instead.  

 

 

Margarita 

This Margarita uses Wild Orange essential oil, which adds a hit of citrus to it without being overpowering.  

 

 

Squirt some fresh lime juice onto a plate and dip the glass into it. The dip the lime juiced rim into a small pile of the himalayan salt and voila, your glass is ready to fill. I LOVE lime so I add 2 drops of lime oil with the wild orange and it is MAGNIFICENT!  

Garnish with sliced limes or oranges and a strawberry. 

 

 

Sangria 

Sangria comes to us from the south of Spain so you can let it transport you to a warmer clime in your mind.  

 

 

Don’t forget to wash your citrus fruit as they can be highly sprayed and this affects the flavor. You can also easily use the simple syrup you made for the mojitos and you can really boost the flavor with just lime juice or add your favorite citrus oils like green mandarin, grapefruit, or tangerine.  

 

Remember, we only use doTERRA essential oils as the are certified pure, tested grade and a natural health product in Canada assuring it’s safely for internal use.  

 

If you need a little digestive at the end of the night, add 1 drop of peppermint, ginger, or cardamom oil to warm water to make a tea and you’ll be glad you did the next day. 

 

Until next time, stay thirsty my friends! 

 

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