Monday, October 24, 2016

Sparkling and Spooky Halloween Cocktails

Halloween is just a week away!!  As you're finalizing your Halloween party, think about adding these yummy cocktails to your list.  They're super easy to make, and affordable to make in bulk for a crowd - plus... they taste great!

Scary Sangria

3-4 fresh figs, sliced (or 1 cup dried figs)
1-2 fresh gala apples, sliced
1 cup of cherries
2-3 oranges, sliced (not peeled)
1 lemon, sliced
3 cups sparkling apple cider
1 cup orange juice
½ cup brandy
½ cup dark spiced rum
4 cinnamon sticks
5 whole cloves

Slice apples and insert whole cloves directly into the fruit.

Combine all fruit slices in a glass pitcher and slowly pour in brandy and wine. Cover and chill from 2-24 hours (the longer, the better!)

Before serving, add sparkling cider and orange juice. Stir gently and serve over ice.

Makes about 15 servings

Sweet and Spooky Creamsicle  

1.5 oz Vanilla flavored vodka
3.5 oz Orange Mango Sparkling ICE
Combine all ingredients in a shaker with ice. Shake and strain into a chilled martini glass. Serve with candy corn and rock candy swizzle stick.

Sparkling Candy Apple 

1 ½ oz Apple flavored rum
1 tbsp lime juice
1 teaspoon of simple syrup
Shake the rum, the juice and the syrup with cracked ice. Strain into a chilled white wine glass and fill with VOGA Italia Sparkling Wine.

How to Use Turmeric From Morning to Night

From the celebrity on TV to your coworker at the watercooler, everyone is talking about turmeric. That’s because scientific evidence has been building around the potential health benefits, including anti-inflammatory properties, of curcumin, a compound in turmeric. These six tempting recipes – from a morning shake to baked chicken – will quickly make turmeric the new star of your spice cabinet. Find more tips for using turmeric at

  1. Chocolate Banana Shake with Turmeric and Cinnamon – Take breakfast to go with a scrumptious shake made with a turmeric cocoa spice blend, roasted pistachios, frozen bananas and sweet dates.

  1. Creamy Coconut Butternut Squash Soup – This cozy classic balances the sweet and savory flavors of coconut milk and butternut squash.

  1. Turmeric Vinaigrette – Add earthy goodness to an everyday salad with this simple vinaigrette, made with turmeric, ginger, honey and sea salt.

  1. Creamy Turmeric Dip – Turmeric, sea salt, cinnamon, lemon juice and low-fat yogurt come together for a tasty dip that’s ready in just 5 minutes. Pack with vegetables and pita chips and take to work for a mid-afternoon snack.

  1. Honey Mustard Turmeric Chicken – Take baked chicken up a notch with a twist on everyone’s favorite sweet and tangy honey mustard marinade.

  1. Golden Turmeric Milk – Combine coconut milk, turmeric, vanilla and pumpkin pie spice to make this popular pick-me-up beverage.

SOURCE: McCormick

Sunday, October 23, 2016

Beyond Stuffing: Celebrate With Sage All Season Long

Everyone loves the flavor sage brings to turkey and stuffing - yet there are so many great ways to enjoy this holiday flavor beyond its traditional use.

"Sage has that special aroma we all crave this time of year, which is why I love adding it in my potato gratin with creamy cheddar cheese for a dish that immediately says 'holiday'," said Mary Beth Harrington of the McCormick Kitchens. "You can use sage in your everyday favorites because it's such a versatile spice."
Make every moment of the season a little more savory by:

  • Stirring sage into softened butter for green beans, broccoli and rolls. 
  • Sprinkling sage on sweet potatoes, butternut squash or other roasted harvest vegetables.
  • Mixing sage into meatloaf for a festive family meal.
For more inspiration on enjoying sage and other holiday flavors, visit, and

Sage and Cheddar Potato Gratin  


  • 2 teaspoons McCormick® Rubbed Sage
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon McCormick® Ground Black Pepper
  • 3 pounds Yukon Gold potatoes, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 1 package (8 ounces) shredded cheddar cheese (2 cups)
  • 1 cup chicken broth
  • 1 cup heavy cream

    1. Preheat oven to 400°F. Mix sage, salt and pepper in small bowl. Layer 1/3 of the potatoes and 1/2 of the onion in lightly greased 13-by-9-inch baking dish. Sprinkle with 1 teaspoon of the sage mixture and 1/3 of the cheese. Repeat layers. Top with remaining potatoes, sage mixture and cheese.
    2. Stir broth and cream in medium bowl with wire whisk until well blended. Pour evenly over potatoes.
    3. Bake 1 hour or until potatoes are tender and top is golden. Let stand 5 minutes before serving.

Makes 12 (1/2 cup) servings

SOURCE: McCormick

From Easy Art to a Sweet Treat

Spooky, silly or symbolic, carved pumpkins are an essential ingredient to any Halloween celebration. This year, scare up some special fun for your party with a wicked watermelon carving, instead – but don’t stop there.

After crafting your watermelon into an artful mummy, take advantage of the healthy, immune-system supporting qualities of the lycopene leader among fresh produce. At 92 percent water, as well as an excellent source of vitamins A and C, watermelon is a hydrating post-art snack.

Carving a creative design into a watermelon is a simple way to kick off the festivities and requires only a handful of common tools. Add a twinkling candle to make a fantastically frightful centerpiece. Or fill it with a fresh fruit salad or salsas for a more functional, practical approach.

Even if you’re planning on a hollowed-out carving, keep the sweet juicy fruit and make it a healthy addition to your Halloween party menu with a recipe that puts to use all your carving leftovers.

To take advantage of all a watermelon has to offer – outside of the fun carving – try Frosted, Frozen Watermelon Balls or Kids Watermelon Pizza Supreme. These fun, simple recipes make it easy to incorporate a healthy snack after all your hard work carving up a Halloween masterpiece.

Carving Tips
  • Prior to carving, read through all of the directions.
  • Cuts are easiest when the watermelon is at room temperature. Once your handiwork is complete, chill the carving and contents before serving.
  • After drawing your design on the rind, insert toothpicks in key places to guide your cuts.
  • A sharp knife with a pointed tip makes the easiest, cleanest cuts.
  • Remove excess flesh in large pieces, when possible, to allow for easier melon ball or cube creation.
  • Use round toothpicks or skewers to attach pieces to your design as flat toothpicks are not strong enough to bear the weight or stand up to the thickness of the rind.
Choosing a Watermelon
With a thick rind covering the fruit inside, you may wonder how to choose the best watermelon at the market. Here are some tips for picking the perfect one:
  • Look it over. Look for a round, oval or oblong shaped watermelon that is free from bruises, cuts or dents.
  • Lift it up. The watermelon should be heavy for its size. On average, a 5-pound watermelon yields 15 cups of edible fruit.
  • Turn it over. The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.
Find more recipes, carving patterns and inspiration at


Supplies and Tools:
  • Oval or round seedless watermelon
  • Cutting board
  • Kitchen knife
  • Small bowl
  • Dry erase marker
  • Paring knife
  • Melon baller, fluted or regular
  • Scoop
  • Assorted peelers
  • Cheesecloth
  • Straight pin
  • Battery-operated candle or light
  • Candy eyeballs or blueberries
  1. Wash watermelon under cool running water and pat dry.
  2. On cutting board, place watermelon on its side and use kitchen knife to cut off 1/4-inch to 1/2-inch from bottom (end opposite stem), being careful not to cut too deep into white part of rind.
  3. Cut 1/2-inch to 3/4-inch from stem end to create opening large enough to fit small bowl.
    Using dry erase marker, draw eyes, nose and mouth, along with wavy slits around carving to let more light flow through. Use paring knife to cut out design, being sure to cut through to red fruit.
  4. Use fluted or regular melon baller to hollow out inside of watermelon. Use scoop to remove excess watermelon.
  5. Peel green rind off outside of watermelon. (Tip: Different peelers work well for different parts of the watermelon, depending on how flat or round the melon is.)
  6. Wrap thin strips of cheesecloth around mummy carving and secure with straight pin, if needed.
  7. Put battery-operated candle or light into carving. Fit small bowl into top of carving and trim away excess rind to make bowl fit securely. Fill bowl with melon balls and attach candy or blueberries to make eyes.

Kids Watermelon Pizza Supreme

Servings: 6
  • 1          watermelon slice (8-10 inches around and 1-inch thick), drained
  • 1          cup strawberry preserves
  • 1/2       cup white chocolate chips
  • 1/2       cup raisins
  • 1/2       cup chopped walnuts
  • 1          cup sweetened shredded coconuts
  1. Place watermelon slice on serving platter and cut into 6 wedges, leaving in shape of pizza.
  2. Spread preserves over watermelon and sprinkle chocolate chips, raisins, walnuts and coconut.

Frosted, Frozen Watermelon Balls

Servings: 35-40
  • 1          small watermelon
  • 1          package (3 ounces) watermelon or other red flavor gelatin dessert
  1. Using melon baller, scoop out 35-40 small watermelon balls. Place on paper towels and set aside.
  2. Pour gelatin into shallow bowl. One-by-one, gently drop watermelon balls into bowl, roll around, take out and place on plate covered with paper towel. Repeat until all gelatin is used.
  3. Place plate of frosted watermelon balls in freezer. Allow at least 2 hours to make sure they are completely frozen. Remove from freezer and let sit a few minutes before eating.
Note: To serve with toothpicks, place toothpicks in before freezing to aid in serving.

National Watermelon Board

Saturday, October 22, 2016

Warm Up to Toasty, Tasty Chili

Whether cooking for a crowd or serving up a regular weeknight meal for two, nothing warms the body and pleases the appetite like a bubbling pot of rich, flavorful chili.

A classic, satisfying meal, chili offers comfort in a bowl. Easy to double up into big batches, it’s the ultimate time saver for busy families. You can even freeze it to enjoy later or portion it out for delicious lunchtime leftovers the next day.

These three rich and meaty chili recipes make the perfect addition to your weekly family dinner routine or when company is stopping by. Each recipe features the robust, savory flavors of beef, a favored ingredient in many chili dishes.

Whether served with warm rice, tortilla chips, cornbread or by itself in a bowl, don’t forget to top off your chili feast with a tasty array of toppings. With chopped chives, green onions, sour cream, specialty cheeses and other goodies, you can add texture and taste to this popular cold weather cuisine.

For more recipes, visit The Beef Checkoff at

Smoky Chipotle Chili


  • 2 1/2 pounds beef shoulder, arm or blade roast boneless, cut into 1/2-inch pieces
  • 2 tablespoons vegetable oil, divided
  • 1 teaspoon salt
  • 3 cloves garlic, minced
  • 2 cans (14 1/2 ounces each) diced tomatoes with green peppers and onions, undrained
  • 1 bottle (12 ounces) beer
  • 2 tablespoons adobo sauce from chipotle peppers
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 1 can (15 ounces) black beans, rinsed, drained
  • 3 tablespoons masa harina
  • Dairy sour cream

    1. Cut beef roast into 1/2-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot; brown beef in batches and remove from stockpot. Season with salt.
    2. Heat remaining 1 tablespoon oil in same stockpot over medium heat. Add garlic; cook and stir 1 minute. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork-tender.
    3. Stir in beans and masa harina; return to a boil. Reduce heat; simmer 1–2 minutes or until slightly thickened, stirring constantly. Serve with sour cream, as desired.
Total Time 2 1/2 hours

Serves 6-8

Beef and Chorizo Chili


  • 1 pound ground beef (95 percent lean)
  • 7–8 ounces beef chorizo
  • 1 1/2 cups chopped white onions
  • 2–4 medium serrano peppers, chopped
  • 2 tablespoons ground ancho chili powder or regular chili powder
  • 2 tablespoons masa harina or cornmeal
  • 1 tablespoon dried Mexican or regular oregano leaves, crushed
  • 1 teaspoon salt
  • 2 cans (15–16 ounces each) garbanzo beans or pinto beans, rinsed and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • Hot cooked rice (optional)
Optional toppings:
  • Sliced radishes
  • Crumbled queso fresco
  • Dairy sour cream
  • Sliced green onions
  • 1 medium ripe avocado
  • 3/4 cup water
  • 1/4 cup fresh lime juice
  • 1 garlic clove, peeled
  • 1/2 teaspoon salt

    1. Heat large nonstick skillet over medium heat until hot. Add beef, chorizo, onions and peppers; cook 8–10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet.
    2. Add chili powder, masa harina, oregano and salt; cook and stir 1 minute. Stir in beans and tomatoes; bring to a boil. Reduce heat; cover and simmer 15 minutes. Remove from heat; let stand 5 minutes before serving.
    3. To make dressing, cut avocado into chunks. Place avocado, water, lime juice, garlic and salt in blender container. Cover; process until smooth. May be prepared up to 1 day ahead. Cover and refrigerate.
    4. Serve chili over rice with toppings and dressing, if desired.
    5. Note: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to internal temperature of 160°F. Color is not reliable indicator of doneness.
Total Time  45-50 min.

Serves 4-6

Chilly Day Beef Chili


  • 2 1/2 pounds boneless beef chuck or round, cut into 1/2-inch pieces
  • 2 cans (15 1/2 ounces each) black beans, rinsed, drained
  • 1 can (15 1/2 ounces) chili-style tomato sauce with diced tomatoes
  • 1 medium onion, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1 cup prepared thick-and-chunky salsa
Optional toppings:
  • Shredded Cheddar cheese
  • Diced red onion
  • Diced green onion
  • Diced avocado
  • Dairy sour cream

    1. Combine all ingredients except salsa and toppings in 4 1/2 to 5 1/2-quart slow cooker; mix well. Cover and cook on HIGH 5 1/2 to 6 hours, or on LOW 8–9 hours, or until beef is tender. (No stirring is necessary during cooking.)
    2. Just before serving, stir in salsa; cook 2–3 minutes or until heated through. Serve with toppings, as desired.
Total Time  6 1/2 hours Low
Total Time  9 1/2 hours High

Serves 6-8

SOURCE: Beef It's Whats For Dinner

Modify Your Morning Meal

Day after day, week after week, month after month, eating the same daily breakfast can grow boring. Spooning the same old cereal out of a bowl before rushing out the door can tire anyone, and a change to the morning routine can become a necessity.

Luckily, solutions to a repetitive breakfast rut exist in the form of delicious recipes that can easily be implemented in your kitchen. And while some tasty morning meals come at the expense of a high calorie count, options exist for a healthier energy boost to get your day started.

According to a study by the American Journal of Clinical Nutrition, people who eat breakfast are more physically active in the mornings than people who don’t eat breakfast. To give yourself a wake-up call each day, find recipes that fit your timeframe and taste preferences.

The USDA MyPlate Food Guide recommends a balanced variety of foods from all of the major food groups, including fruits, vegetables, whole grains, low- or non-fat dairy and lean protein. These Oat Bran Blueberry Muffins, courtesy of registered dietitian Shanna Stewart of Wellness For The Win, fill several of those all-important categories, including the grains from uncooked hot cereal and vitamin D from skim milk, for a way to stay energized throughout your morning. These on-the-go breakfast bites are a healthier alternative to store-bought muffins that are normally loaded with calories and fat.

For more healthy breakfast ideas and other recipes to use throughout the day, visit

Oat Bran Blueberry Muffins

  • 2          cups oat bran hot cereal, uncooked
  • 2          tablespoons brown sugar substitute
  • 2          teaspoon baking powder
  • 1/2       teaspoon salt (optional)
  • 1          cup skim milk
  • 2          egg whites, slightly beaten
  • 1/4       cup honey or molasses
  • 2          tablespoons canola oil
  • 1/2       cup fresh or frozen blueberries
  1. Heat oven to 425°F.
  2. Line 12 muffin cups with paper baking cups or spray bottoms only with non-stick cooking spray.
  3. In bowl, combine oat bran cereal, brown sugar substitute, baking powder and salt, if desired; mix well.
  4. Add milk, egg whites, honey, oil and blueberries; mix just until dry ingredients are moistened. Do not over-mix.
  5. Fill prepared muffin cups about three-quarters full.
  6. Bake 15-17 minutes, or until golden brown.
Variation: In place of blueberries, stir 1 medium mashed, ripe banana or any other fruit of choice into batter before baking.

Family Features

Friday, October 21, 2016

Hallowen Cocktail Recipes

this Halloween, Howl at the Moon - shine

Pour A Haunting Ole Smoky® Moonshine Halloween Cocktail…If you Dare

To jumpstart your Halloween festivities, prepare an Ole Smoky® Moonshine cocktail for a ghoulish treat. Spook your guests with stories of moonshiners past while sipping on the frightfully delicious spirit.

While our favorite Ole Smoky® Moonshine Halloween cocktails are dangerously delicious, some are more menacing than others. Here are some that will have you howling with delight.

Vampire Cherry
1 oz Ole Smoky® Cherry Moonshine, 2 oz cola (Dr. Pepper recommended), 1 oz simple syrup, garnish with 2 or 3 Moonshine Cherries

White Ghost
1 oz Corn Whiskey, 2 oz lemon lime soda, serve over ice, garnish with Ole Smoky® Moonshine Cherries or a licorice stick

Harvest Moon
2 oz Ole Smoky® Apple Pie Moonshine, 1/2 ounce Corn Whiskey, 1 oz orange soda, serve over ice and garnish with a cinnamon stick

Bobbin' for Apples
2 oz Ole Smoky® Apple Pie Moonshine, 2 oz ginger ale, 1 teaspoon lime juice, 1 teaspoon Triple Sec, garnish with apple wedge and cinnamon stick

Ole Smoky® Moonshine, the first legal distillery in Tennessee, is churning out the shine in three varieties:

·         Original Recipe (good ole 100 proof unaged corn whiskey)
·         Cherries (maraschino cherries soaked in Original Recipe Moonshine)
·         Apple Pie (not your grandma’s apple pie)

Shine responsibly!TM

For further info on Ole Smoky® Moonshine check out
Find Ole Smoky® Moonshine on Facebook or Twitter @OleSmoky

Make it Better with Bacon

The rich smell and crisp, smoky flavor of fresh sizzling bacon is a temptation few diners can resist. Indeed, some 53 percent of Americans eat bacon at least once a week, according to a recent survey by Smithfield. This love for bacon is fueling a culinary craze for bacon-infused and -inspired foods - everything from the tame (sauces) to the outrageous (ice cream).

But perhaps this trend should come as no surprise. After all, a full 78 percent of Smithfield's survey respondents agreed that bacon makes everything better.

Whether you're pairing your morning eggs with strips of their most perfect protein sidekick, loading up a BLT with an extra layer of bacon-y crunch, or following the lead of the nation's top chefs and experimenting with new flavor combinations, you're likely to achieve a crowd pleaser.

Quirky products and recipes aside, for the average consumer, the simple versatility of bacon makes it a winning addition to most meals. Even a classic pork chop, one of the most popular cuts of fresh pork, takes on a new personality when paired with the distinctly savory flavor of bacon, as in this recipe for Bacon Pork Chops with BBQ Glaze.

For more inspired recipes featuring beloved bacon, visit and

Bacon Pork Chops with BBQ Glaze


  • 4 6-7 ounce Smithfield Boneless Pork Loin Chops (1 1/4-inch thick)
  • 1 teaspoon coarse salt
  • 4 slices Thick-Cut Smithfield Bacon
  • 4 tablespoons barbecue sauce
  • 1/2 cup lager beer
  • 1 teaspoon canola oil
  • 1/2 cup chicken broth, reduced-sodium

    1. Season pork with salt. Wrap bacon around edges of pork and secure with wooden toothpick.
    2. Mix together barbecue sauce and beer.
    3. Heat oil in oven-proof large skillet over medium-high heat. Stand chops with bacon-wrapped edges down in skillet, leaning against side of pan if needed. Using tongs, rotate chops along edges to lightly brown bacon (allow about 45 seconds to brown each section).
    4. Place chops flat side down in skillet and cook until underside is lightly browned, about one minute. Turn chops over. Spread equal amount of barbecue sauce mixture over each chop, letting excess run into skillet.
    5. Place skillet with chops in oven and bake for 10 minutes. Transfer each chop to dinner plate and let stand.
    6. Pour fat from skillet, leaving browned bits. Heat skillet over high heat until hot. Add broth and bring to a boil, scraping up browned bits with wooden spoon, and boil until reduced by half, about two minutes. Top each chop with spoonful of sauce and serve hot.

4 servings

SOURCE: Smithfield
Image and recipe provided by The Pork Board 

Thursday, October 20, 2016

Bring Back Biscuit Baking with Easy Recipes

Making homemade biscuits is becoming a lost art form due, in part, to today's busy lifestyle. Bring back the art of biscuit making by learning, teaching and sharing with others the joy of baking these delicious delights.

"If you are an aspiring biscuit maker or just need a quicker recipe, easy-to-make drop biscuits are the perfect choice," said baking expert Linda Carman. "We are on a campaign to 'Save the Biscuit' and drop biscuits are the perfect recipe for new and experienced bakers alike. They save time in the kitchen without sacrificing taste."

The beauty of drop biscuits is they have a wonderfully crisp crust with a soft classic biscuit texture on the inside. They get their name because the dough is soft enough to drop from a spoon onto the baking sheet.

Drop biscuits are made exactly the same way as the iconic White Lily Light and Fluffy Biscuit, except there is no kneading, rolling or cutting. Simply cut shortening into self-rising flour, add milk, drop on the pan and bake.

Drop biscuits recipes are easy to modify with a couple of additions. Sweet Blueberry Drop Biscuits combine sugar and blueberries with the White Lily classic biscuit recipe, baking up a sweet biscuit that is delightfully light in texture.

Prefer savory instead? Prepare Bacon Cheddar Drop Biscuits by adding cheese and bacon to the biscuit dough. These biscuits have great flavor and the slightly crunchy texture is very satisfying.

Other delicious combinations are cinnamon and sugar, or blue cheese and garlic. Bake smaller versions of these biscuits to serve as appetizers at your next party, or as part of an on-the-go breakfast for your family.

"Above everything else, spending time in the kitchen experimenting with biscuits gives you a chance to take a break from the hustle-bustle of life," said Carman. "Take the time to share your new recipes with other family and friends. They, too, can help 'Save the Biscuit.'"

Learn more about how you can join White Lily and help "Save the Biscuit." Visit for more baking tips and recipes, such as Bacon Cheddar Drop Biscuits.

Sweet Blueberry Drop Biscuits

  • Crisco® Original No-Stick Cooking Spray
  • 2 cups White Lily® Enriched Bleached Self-Rising Flour
  • 1/3 cup sugar
  • 1/4 cup Crisco All-Vegetable Shortening, chilled
  • 2/3 to 3/4 cups milk or buttermilk, plus additional as needed
  • 1 cup fresh or frozen blueberries, if frozen, do not thaw

    1. HEAT oven to 500°F. Spray baking sheet with no-stick cooking spray.
    2. COMBINE flour and sugar into bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough milk with a fork until dough leaves sides of bowl. If needed, add more milk to form soft dough. Gently stir in blueberries.
    3. DROP dough by rounded tablespoonfuls onto prepared baking sheet 1 to 2 inches apart. Bake 8 to 10 minutes or until golden brown.
    4. COOL 2 minutes. Split and serve warm with butter.

Makes: 12 biscuits

SOURCE: White Lily

Get Bitten!

This Halloween leave a lasting mark on guests with a chic fang-tastic cocktail! Inspired by the recent vampire craze, renowned New York City Mixologist Jonathan Pogash channels the flavors and trends of the season combining festive ingredients and the alluring flavors of Corzo Tequila to elevate the entertaining experience.

Entice guests with the thrilling flavors in the Corzo Bite, a vampire inspired blood orange cocktail. Highlights include:

·         Festive Colorings: Reminiscent of the crimson shades of blood
·         “Bloody” Ingredients: A bloody illusion is created with ripe blood oranges and home-made red grenadine
·         Bite Garnish: The strawberry syrup garnish on the glass creates and tasty vampire bite effect 


1 1/2 parts Corzo Silver Tequila
1/2 parts Campari
1 part fresh blood orange juice
1/4 parts blood (aka home-made grenadine) **
2 parts Jarritos Tamarindo Soda
Process: Build all ingredients into a highball glass filled with ice.  Add the “blood” at the end.
Garnish: blood orange wheel and strawberry syrup
** Home-made grenadine: Add equal parts white sugar and POM pomegranate juice together and dissolve sugar over high on stove-top.  When dissolved, add several drops of orange flower water, simmer on low heat for 10 mins., chill, and serve.
** If blood oranges are not available, use a slice of regular orange that is soaking in “blood” as a garnish.