Raspberry Cachaça
 
Yield: 2 servings, approximately 6 oz.
 
Raspberry Simple Syrup:
½  package (3 oz.) Driscoll’s Raspberries
½  cup granulated sugar
½  cup water

Raspberry Cachaça:
8-10 Driscoll’s Raspberries
4 large mint leaves
2 Tbsp. lemon-lime soda
½  cup ice cubes
6 Tbsp. cachaça or white rum
1½  tsp. lime juice
6 Tbsp. raspberry simple syrup

For raspberry simple syrup: Combine ½ package raspberries, sugar and water in a small saucepan. Bring to a boil, stirring until sugar dissolves and berries soften. Cool. Strain and press berries to release juice. Discard pulp.

For drink: Muddle raspberries, mint leaves and raspberry simple syrup in a cocktail glass using a muddler or flexible spatula. Add ice, white rum or cachaça and lime juice. Top with soda. Stir and serve.

PHOTO: DRISCOLL’S

Whole Fruit Margarita

Yield: 8 cups.
 
¼  cup water
6 oz. tequila
2 oz. Grand Marnier
1 medium orange, peeled, halved
1 lime, peeled, halved
1 lemon, peeled, halved, seeded
¼  cup + 2 Tbsp. sugar
6 cups ice cubes
 
Place all ingredients into Vitamix® container in the order listed and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 45 seconds, using the tamper to press ingredients into the blades. Pour into salt-rimmed margarita glasses.

PHOTO: VITAMIX®