Captain Morgan Apple Smash Cocktail Recipes

Captain Morgan Apple Smash Cocktail Recipes

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Captain Morgan Apple Smash is a new party-starting shot that blends Caribbean rum with a burst of green-apple flavor. Apple Smash is delicious, ready-to-serve and the perfect standout to help you and your crew party #LikeACaptain!  Though best enjoyed as a chilled shot, Captain Morgan Apple Smash can also be served as a cocktail.

Here are a couple Captain Morgan Apple Smash recipes to try….

Captain Morgan Apple Smash & Soda

  • 1.5 oz. Captain Morgan Apple Smash
  • 4 oz. Club Soda
  • Muddle mint leaves in a highball glass. Add ice and stir.

Captain Morgan Apple Smash & Ginger

  • 1.5 oz. Captain Morgan Apple Smash
  • 4 oz. ginger ale
  • Add ice and stir. Garnish with lime

Check out my other posts featuring Captain Morgan Jack-O’Blast recipes and Captain Morgan LocoNut recipes.

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Cocktail Recipes Featuring Smirnoff Red, White & Berry

Smirnoff’s seasonal limited time offering, Smirnoff Red, White & Berry. This vodka specialty is the ideal drink for summer from its perfectly patriotic packaging to its delicious combination of citrus, cherry & blue raspberry. While the cocktail possibilities are endless with Smirnoff Red, White & Berry, here are a few great ones to try….

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1.       Triple Berry Mojitini (Serves 4) – Courtesy of Megan Marlowe, Strawberry Blondie Kitchen

·         3/4 cup Smirnoff Red, White & Berry

·         1 cup limeade

·         Club soda

·         Handful of mint leaves

·         6 oz raspberries

·         6 ounces blackberries

·         4 ounces cherries, pitted and cut in half

·         Sugar and lime wedge for rimming

·         4 teaspoons sugar, (I used stevia)

In the bottom of 4 – 11.5 oz glasses, place 1 teaspoon of sugar and a few torn mint leaves. Muddle. To each glass add 2 raspberries, 2 blackberries and 2 cherries. Muddle with the sugar and mint until liquefied. Pour 1.5 oz Smirnoff Red, White & Berry into each glass. Top with 1/4 cup limeade, crushed ice and a splash of club soda. Garnish with a cocktail pick of a raspberry, blackberry and lime wedge.

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2.       Summer Berry Mule – Courtesy of Sylvia Fountaine, Feasting at Home

  • 1.5 ounces Smirnoff Red, White & Berry
  • 4 ounces Ginger Beer or Ginger Ale
  • 1/4 cup fresh berries- blueberries, raspberries or blackberries
  • Squeeze of lemon (optional)

In a shaker, muddle half the berries with the vodka, add ice and shake. Pour into an ice filled mason jar. Top with Ginger Beer and a squeeze of lemon. Garnish with fresh berries on a skewer

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3.       Red, White & Berry Limeade (Serves 8-10) – Courtesy of Karly Gomez, A Simple Pantry

  • 1 cup Smirnoff Red, White, & Berry or Smirnoff No. 21
  • 1 cup black raspberry liqueur
  • 3 cups limeade

 

In a large pitcher, combine the Smirnoff, black raspberry liqueur, and limeade. Chill until cold, then serve over ice with blueberries, raspberries, and apple stars for a patriotic twist.

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4.       Boozy Blackberry, Pineapple & Cilantro Ice Pops (Serves 20)– Courtesy of Karly Gomez, A Simple Pantry

For the Blackberries:

  • 3½ cups blackberries
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 2 ounces Smirnoff Red, White, & Berry Vodka

 

For the Ice Pop Purée:

  • 4 cups fresh pineapple chunks
  • ½ cup cilantro leaves
  • ⅓ cup heavy whipping cream
  • 2 ½ ounces Smirnoff Red, White & Berry
  • 1 tablespoon fresh lime juice
  • Pinch kosher salt

Prepare the blackberries:

In a medium saucepan over medium heat, bring the blackberries, sugar and water to a boil. Reduce heat to a simmer and continue cooking, stirring occasionally and gently mashing half of the berries using a wooden spoon, until the berries are soft and the liquid has reduced to a syrup, 12 to 15 minutes. Stir in the vodka and immediately remove from the heat. Allow to cool completely.

Prepare the ice pop purée:

In a high-powered blender, purée all the ingredients on high until smooth, around 3 minutes. For an extra smooth purée, strain through a sieve to remove any small bits of pineapple and cilantro that didn’t blend completely.

 

Assemble the ice pops:

Spoon 2 tablespoons of ice pop purée into the bottom of each ice pop mold. Layer with 2 tablespoons of the blackberries. Repeat with 1 more layer of each. Insert a popsicle stick and freeze until solid, at least 4 hours, preferably overnight.

To serve:

One at a time, dip a frozen ice pop mold into a bowl of warm water for 10 to 15 seconds. Gently pull the ice pop to release from the mold and serve.

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5.       Spiked Triple Berry Basil Lemonade (Serves 8) – Courtesy of Megan Marlowe, Strawberry Blondie Kitchen

·         1.5 cups Smirnoff Red, White & Berry

·         8 cups lemonade

·         1 cup basil syrup

·         4 berry lemonade ice cup

In a pitcher combine lemonade, vodka and basil syrup. Stir to combine. To serve, place 4 ice cubes into a high ball glass and top with lemonade cocktail.

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6.       Red, White & Blue Boozy Slush (Serves 4) – Courtesy of Taylor Bradford, Pink Heels Pink Truck

Blue Slush Layer:

·         2 cups ice

·         2 oz. Blue Curacao

·         1 cup homemade lemonade

White Slush Layer:

·         2 cups ice

·         2 oz. Smirnoff Red, White & Berry

·         1 cup homemade lemonade

Red Slush Layer:

·         1 ¼ cups strawberries, quartered

·         2 oz. Smirnoff Red, White & Berry vodka

·         ¼ cup of homemade lemonade

Blend each layer separately until smooth. Store in freezer until ready to build your cocktail. Pour each layer into a highball glass and serve immediately.

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Smirnoff Valentine’s Day Cocktail Recipes

Check out these delicious Smirnoff Valentine’s Day Cocktail Recipes Courtesy of Sylvia Fountaine of Feasting at Home that are sure to be a huge hit with your loved one. The first is the “Hibiscus Punch”, that is bound to make any Galentine’s get-together a little less sour and a little more sweet. Made with Smirnoff No. 21, this is a quality recipe that won’t break the bank! The “Secret Admirer” is the perfect cocktail to serve up for your date night, which features Smirnoff’s most popular flavor, Smirnoff Raspberry.

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Hibiscus Crush

Ingredients:

  • 16 ounces Smirnoff No. 21 Vodka (2 cups)
  • 1/2 cup dried hibiscus flowers
  • 1 cups water
  • 1/2 cup sugar
  • 1 ounce triple sec
  • 32 ounces lemon lime soda
  • 1 lemon- sliced
  • 1 lime-sliced
  • 1 orange- sliced
  • 4 cups crushed ice

Place hibiscus, water and sugar in a small pot to simmer over the stove for 5 minutes. Once sugar is dissolved, set aside to cool. Strain. Place vodka, triple sec, soda and sliced citrus in a punch bowl or beverage container. Add hibiscus infusion. Stir. Right before quests arrive add 4 cups crushed ice.

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Secret Admirer

Ingredients:

  • 4 ounces Smirnoff Raspberry
  • 1.5 ounces Chartreuse
  • 6 fresh raspberries

Place all ingredients in shaker with ice. Shake well. Strain into two vintage martini glasses. Garnish with fresh raspberries. You could sugar the rim for extra sweetness.

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Holiday Cocktails Featuring Crown Apple and Captain Morgan

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The Cranberry Mule

Ingredients:

  • 1½ oz. Captain Morgan Original Spiced Rum
  • ½ oz. Fresh Lime Juice
  • 2 oz. Cranberry Juice
  • 6 oz. Ginger Ale
  • 1 Rosemary Sprig, for garnish
  • 4-5 Fresh Cranberries, for garnish

Directions: In a glass filled with ice, combine Captain Morgan Original Spiced Rum, lime juice, and cranberry juice. Top with ginger ale and garnish with rosemary and cranberries. Light rosemary with a match until smoking.

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Crownberry Apple

Ingredients:

  • 12 oz. Crown Royal Regal Apple
  • 32 oz. cranberry juice
  • Lime

Directions: In a pitcher filled with ice, combine 12 oz. Crown Royal Regal Apple with 32 oz. cranberry juice. Stir well and garnish with lime. *Serves 8

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Festive Dixie Vodka Cocktails for Your Thanksgiving Feast

Hosting this year’s Thanksgiving feast?  You already have enough on your plate in between roasting the turkey, cooking up half a dozen pies, and entertaining your guests without having to add bartending to your list of hosting duties. These Dixie Vodka cocktail recipes can all be prepared in large batches or in single-serve portions, and are sure to become new holiday favorites that your guests will love and remember.

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Dixie Autumn Shandy

Ingredients:

  • 1.0  oz. Dixie Black Pepper Vodka
  • 1.5 oz. cranberry juice
  • 0.5 oz. simple syrup
  • 2-4 oz. dry hard cider

*can be made in single-serve portion or in a large batch

Combine first three ingredients in a shaker tin over ice. Hard shake and pour into rocks glass with one large ice cube. Top with cider and serve.

Beauregard's Buck

Beauregard’s Buck

Ingredients:

  • 1.5 oz. Dixie Southern Vodka
  • .5 oz. Dixie Mint Vodka
  • 0.5 oz. lemon juice
  • 4 to 6 oz. ginger beer

*can be made in single-serve portion or in a large batch

Squeeze lemons juice into a Collins glass (or Moscow Mule mug) and drop in the spent shell. Add 2 or 3 ice cubs, pour in both vodkas and fill the glass with ginger beer. Stir.

Southern Charm

Southern Charm

Fill shaker with ice; add:

  • 2 oz. Dixie Citrus Vodka
  • 3 cucumber slices
  • 2 oz. apple cider
  • Juice of 1/2 lemon
  • 2 mint leaves

*can be made in single-serve portion or in a large batch

Shake; pour in ice-filled glass. Top with tonic. Garnish with cucumber slice.

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