Rosy Citrus Drink Food

ROSY BOA (TEQUILA, GRAPEFRUIT, POMEGRANATE, ROSE WATER, GINGER BEER COCKTAIL)

Steps:

• Combine salt, paprika, and chile powder in a small bowl. Moisten half of each rim of 8 rocks glasses and dip into chile salt. Set glasses aside.
• Combine grapefruit juice, tequila, pomegranate juice, lime juice, and rose water in a large pitcher or 8-cup measuring glass. Add 1 cup ice and stir until ice is melted and cocktail is very cold. Stir in ginger beer. Fill prepared glasses with ice and divide cocktail among glasses. Garnish with grapefruit wedges and top off with more ginger beer, if desired.
• Grapefruit mixture can be made 8 hours ahead. Stir in ice, then cover and chill. Add ginger beer and prepare glasses just before serving.

ROSY CRANBERRY CIDER

Steps:

• With a vegetable peeler or a sharp knife, remove four 3-inch-long strips of peel from orange; set aside. Juice orange, and strain out pulp. In a medium stockpot, combine orange juice, reserved orange peel, cranberry juice, cinnamon sticks, and ginger. Taste, and add sugar if desired. Heat over medium-high heat until simmering. Reduce heat to low; simmer 20 minutes. Strain, and discard solids. Serve hot.

RASPBERRY LEMONADE

Steps:

• In a large pitcher, stir together 3 cups filtered or sparkling water, 1¼ cups fresh lemon juice, and 1 cup Raspberry Syrup. Add 2 cups ice and stir for 20 seconds to mix and chill. Garnish with lemon wheels and serve in ice-filled glasses.