HONEYDEW MINT MARGARITA

Ingredients:

  • jalapeno, sliced
  • 3 mint leaves
  • 1.5 oz silver tequila
  • 0.5 oz lime juice
  • 1/2 cup cubed honeydew
  • ice
  • 1.5 oz The Bu Honeydew Kombucha
  • fresh mint sprig

Directions:

  1. Muddle 3 jalapeno slices and mint leaves with the tequila and lime juice. Feel free to add more jalapeno if you like it on the spicier side.
  2. Pour muddled mixture into a blender. Add honeydew, and blend.
  3. Transfer liquid to a shaker with ice and shake well.
  4. Strain liquid into glass over ice.
  5. Top with The Bu Honeydew Kombucha and garnish with fresh mint and a few more jalapeno slices.

Directions:

  1. Cover onion slices in vinegar. Let them soak for at least 4 hours. Once pickled, strain out vinegar.
  2. Combine pickled onions with lettuce, peaches, and tomatoes in a bowl.
  3. When ready to serve, toss with Peach Vinaigrette.

Allison Gross, MS, RDN, CDN
– Instagram | 4QMethod.com

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HONEYDEW MINT MARGARITA

Ingredients: jalapeno, sliced 3 mint leaves 1.5 oz silver tequila 0.5 oz lime juice 1/2 cup cubed honeydew ice 1.5 oz The

PEACH VINAIGRETTE

Ingredients: Cucumber 3 oz prosecco 1 oz Aperol 2 oz The Bu Tangerine Kombucha slice of orange ice 1 Tbsp Dijon mustard

Lavender Cucumber Cooler

Ingredients: Cucumber 3 oz prosecco 1 oz Aperol 2 oz The Bu Tangerine Kombucha slice of orange ice Directions: In a cocktail

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