Raise a Toast to Spring – Cocktail Recipes #NMVspring

Author: Silvie April 24, 2015 1 Comment

Raise a Toast to Spring with Nielsen-Massey Vanillas

I want to thank my friends at Nielsen-Massey for sharing these pictures and delicious cocktail recipes! I recently had the opportunity to try the Tahitian Vanilla Extract from Nielsen-Massey and absolutely loved it! Check out my Quick & Easy Arroz con Leche recipe to see how I used it! Let’s get on with these yummy cocktail recipes. 

Lemon-Vanilla Simple Syrup
(½ Cup)
Ingredients
¾ cup water
½ cup sugar
¼ teaspoon Nielsen-Massey Pure Lemon Extract
½ teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
Directions
In a small saucepan, add water, sugar and lemon extract; stir to combine. Bring to a boil, then reduce heat and simmer until syrup reduces, about 10-15 minutes. Remove from heat. After syrup has cooled, add vanilla extract and stir. Refrigerate unused syrup in an airtight container.

Lemon Lime Raspberry Twist
(Serves 1)

Ingredients
6 fresh raspberries
½ ounce fresh lime juice
½ ounce Lemon-Vanilla Simple Syrup
1 ounce vodka
2 ounces organic lemon sparkling water
lime twist
2 frozen raspberries
orange wedge

Directions
In a cocktail shaker, muddle fresh raspberries, lime juice and Lemon-Vanilla Simple Syrup. Add vodka and sparkling water; shake and strain into an ice-filled rocks glass. Drop lime twist and frozen raspberries into glass. Top with a freshly squeezed orange wedge.

Jalapeno-Maraschino Simple Syrup

(½ Cup)
2 jalapenos, seeded and sliced in half
5 maraschino cherries
2 tablespoons maraschino cherry juice
3/4 cup water
1/2 cup sugar
1/4 teaspoon Nielsen-Massey Pure Orange Extract
1/2 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract

In a small saucepan, add jalapenos, cherries and cherry juice, water, sugar and orange extract; stir to combine. Bring to a boil, then reduce heat and simmer until syrup reduces, about 10-15 minutes. Remove from heat. After syrup has cooled, add vanilla extract and stir. Refrigerate unused syrup in an airtight container.

Spiced Tahitian Mango Punch

(Serves 6)
1 cup chilled mango juice
1/2 cup chilled pulp free orange juice
2 fl. oz. peach schnapps
1 fl. oz. spiced rum
2 fl. oz. Jalapeno-Maraschino Simple Syrup
2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract
1/2 teaspoon Nielsen-Massey Pure Orange Extract
1 (12 fl. oz.) bottle chilled light beer

In a large pitcher, add mango juice, orange juice, peach schnapps, rum, simple syrup, vanilla and orange extracts; stir to combine. Add bottle of light beer to pitcher and stir to combine. Pour over ice-filled cocktail glasses.

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