• 6 cups cubed seeded watermelon, divided
• 1/4 cup mint leaves, divided
• 1/4 cup fresh lemon juice, divided
• 1 English cucumber, peeled, sliced, and divided (about 3 cups)
• 2 1/2 cups tonic water, chilled
• 1 1/4 cups gin

Combine half each of watermelon, mint, juice, and cucumber in a blender or food processor; process until smooth. Line a fine sieve with 4 layers of cheesecloth, allowing cheesecloth to extend over edges; strain watermelon mixture through prepared sieve over a bowl, reserving juice mixture. Gather the edges of the cheesecloth together. Holding cheesecloth over sieve, squeeze to release the remaining juice mixture. Discard solids. Repeat the procedure with the remaining watermelon, mint, juice, and cucumber.

Combine 2 1/2 cups juice mixture, tonic water, and gin, stirring well to combine. (Reserve any remaining juice mixture for another use.) Serve over ice.  Makes about 8 servings!

I’ve been digging around for some fresh spring inspired recipes and with Easter on it’s way next weekend, I have a group of friends and family stopping by for a casual barbeque. I wanted to mix up a fresh cocktail to serve with our burgers and pasta salad.  Down here in Florida, a nice cool fresh libation like this one should hit the spot on a sunny day.  Bonus? It’s only 135 calories a cocktail.  Bottoms up.  Happy Easter!

Photo and recipe courtesy of Cooking Light Magazine

• 1.5 oz. lime-flavored vodka (like Finlandia Lime or Smirnoff Twist of Lime)
• 1 oz. Torani Sugar Free Vanilla Syrup
• 2 tbsp. pineapple juice
• 1 tbsp. lime juice
• 1 tbsp. Cool Whip Free

Place all ingredients in a martini shaker with 1 cup ice (crushed ice works best). Cover the top of the shaker, and shake thoroughly. Strain into a martini glass and enjoy!

PER SERVING (entire recipe, 1 martini): 129 calories, 0g fat, 21mg sodium, 7g carbs, 0g fiber, 4g sugars, 0g protein—POINTS® value 3*

We’re watching our figures around here, so we thought we’d share a recipe from the Hungry Girl herself, Lisa Lillien. If you don’t subscribe to her newsletter, you should. It’s very informative and Lisa’s a lot of fun!  View this recipe on Hungry Girl’s site.

Bonus: St. Patrick’s Day is coming up—and these are a lovely shade of green. Make these instead of serving green beer for your calorie conscious friends!

Photo and recipe courtesy of Hungry-Girl.com. Go there now. Go on, go.

• 1 ounce (2 tablespoons) citrus-flavored vodka
• 1 ounce (2 tablespoons) raspberry-flavored vodka
• 1/2 ounce (1 tablespoon) Chambord
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon Simple Syrup
• 2 tablespoons cranberry juice
• Raspberries, for garnish

Fill a cocktail shaker halfway with ice. Add vodkas, Chambord, lime juice, simple syrup, and cranberry juice. Shake or stir until well chilled. Strain into a martini glass. Garnish with raspberries; serve.  Repeat as needed.

As Valentine’s Day approaches (and I can drink again) I figured a new cocktail recipe was in order.  Something red and sexy.  Raspberries and booze? Yes, please!

Photo and recipe courtesy of Martha Stewart

• 1 1/2 parts Absolut Vodka
• 1 part Hiram Walker Gingerbread Liquer
• 1/2 part Kahlua
• 1 /2 part Milk
• Garnish: whipped cream, nutmeg

Combine ingredients in a shaker with ice. Shake vigorously and strain into a martini glass. Garnish with whipped cream and a shake of nutmeg.

Recipe and photo courtesy of one of our favorite cocktail sites, CocktailTimes.com

• Ice
• 1 oz. ginger beer
• 1 tsp. ginger juice
• 1 1/2 oz. dark rum
• 1 tsp. cinnamon schnapps
• Pinch of ground cloves
• 1 egg white
• Cinnamon stick
• Crystallized ginger square
• Finely ground gingerbread cookie

Pour enough ginger beer into a saucer to cover and dip a martini glass into the saucer to coat the rim. Dip into a saucer with ground cookie. Scoop ice into shaker. Pour ginger juice, rum and cinnamon schnapps into a shaker. Add a pinch of ground cloves. Separate an egg and add egg white to shaker. Shake vigorously for at least 20 seconds until drink is frothy and foamy. The longer you shake, the foamier the drink. Add ginger beer and stir slightly. Pour into glass.

Garnish with a cinnamon stick and crystallized ginger square, and sprinkle the top with finely ground gingerbread cookie.

Note: You can substitute brown sugar or cinnamon sugar to rim glass.

I’ve been on a gingersnap kick lately… this sounds SO good. I could probably do without the egg but I’ll give it a go!

Photo and recipe courtesy of Fine Living and Jill Davie