NA Drinks + Mocktails
For mocktails, try stirring a spoonful into club soda or tonic before adding ice — it instantly turns a simple drink into something bright and unexpected.
For warm drinks, the Ginger and Blood Orange Caramels are magic in tea, and those — plus the Espresso Caramel— make hot chocolate or coffee taste deeper, richer, and a little more indulgent.
Cocktails with a Twist
Here are a few cocktail recipes featuring my fruit spreads and caramels — a delicious way to add depth, brightness, and a touch of surprise to classic drinks. Many flavors work beautifully in the same cocktails and the combinations are limited only by your imagination.
Think of these recipes as inspiration — a place to start creating your own unique pairings. I love and respect the classics; this is just my way of giving them a fun, flavorful twist.
Fruit Spreads
Sparkling Wine Fruit Apéritif
Put 2 teaspoons of raspberry, apricot, or strawberry spread in the bottom of a Champagne flute.
Fill halfway with Champagne, sparkling wine, or prosecco.
Stir gently to mix, making sure the glass doesn’t overflow.
Top with more sparkling wine.
Raspberry Daiquiri
2 ounces white rum
1 tablespoon plus 1 teaspoon Raspberry Fruit Spread
1 ounce fresh lime juice
In a cocktail shaker with some ice place all the ingredients.
Shake until well chilled.
Strain and pour into a cocktail glass.
Garnish with a raspberry or lime slice.
Raspberry Old Fashioned
2 ounces bourbon
1 tablespoon Raspberry Fruit Spread
2 dashes orange bitters
Orange peel or fresh raspberry for garnish
In a mixing glass (or right in the rocks glass), add the raspberry spread, orange bitters, and a splash of whiskey.
Stir or muddle gently until the spread dissolves into the liquid.
Add the rest of the whiskey and a large ice cube.
Stir until chilled and slightly diluted.
Garnish with orange peel rind or a raspberry on the rim or skewer.
Raspberry and Gin Spritzer
1.5 ounces gin
1 tablespoon Raspberry Fruit Spread
.5 ounce fresh lemon juice
About 5 ounces club soda
In a tall cocktail glass mix together gin, raspberry spread and lemon juice. Fill glass with ice.
Top with club soda.
Strawberry Mojito
12 mint leaves
1 ounce lime juice
2 tablespoons Strawberry Fruit Spread
2 ounces white rum
About 5 ounces club soda
In a tall glass, gently muddle the mint leaves (saving one for garnish) with the lime juice and strawberry spread.
Add the rum and fill the glass with ice.
Top with club soda.
Stir gently to mix.
Garnish with a fresh mint sprig.
Strawberry Lemon Drop
2 ounces vodka
.5 ounce Cointreau
1 1/2 tablespoons Strawberry Fruit Spread
1 ounce lemon juice
Lemon wedge or twist for garnish
If desired, rim a chilled coupe or martini glass with sugar.
In a cocktail shaker with ice, combine vodka, Cointreau, strawberry spread and lemon juice.
Shake well until very cold.
Strain into a glass and garnish.
Strawberry French 75
1 oz gin
½ oz fresh lemon juice
1.5 teaspoons Strawberry Fruit Spread
3 oz Champagne or any dry sparkling wine
Thin strawberry slice or lemon twist for garnish
In a cocktail shaker with ice, combine gin, lemon juice, and strawberry spread.
Shake well for about 10 seconds to chill and mix in the spread.
Strain into a chilled flute or coupe.
Top with Champagne and gently stir to combine.
Garnish with a strawberry slice or a simple lemon twist
Apricot Vodka Bramble
2 ounces vodka
1 ounce lemon juice
2 tablespoons Apricot Fruit Spread
Lemon slice for garnish
Fill a rocks glass with crushed ice.
In a cocktail shaker with ice, mix the vodka, lemon juice, and apricot spread.
Strain over the crushed ice.
Garnish with a lemon slice.
Apricot Negroni
1 oz gin
1 oz sweet vermouth
1 oz Campari or Aperol
1-2 tablespoons Apricot Fruit Spread
Orange twist for garnish
In a mixing glass with ice, add all the ingredients.
Stir well until the jam is fully integrated and the drink is well chilled.
Strain into a rocks glass over a large ice cube.
Garnish with an expressed orange twist.
Apricot Whisky Sour
2 ounces bourbon
.5 ounce fresh lemon juice
1 tablespoon Apricot Fruit Spread
1/2 ounce egg white (half of the egg white from 1 large egg)
In a cocktail shaker, shake together the whiskey, lemon juice, apricot spread and the egg.
Add ice and shake again until chilled.
Strain into a rocks glass over fresh ice.
Caramel
Ginger Caramel Moscow Mule
2 teaspoons Ginger Caramel Sauce
1 ounce fresh lime juice
2 ounces vodka
About 4 ounces ginger beer
Lime wedge for garnish
In a copper mug or tall glass, stir together the ginger caramel and lime juice.
Fill with ice and add the vodka.
Top with ginger beer and stir gently.
Garnish with the lime wedge.
Ginger Caramel Bee’s Knees
2 ounces gin
.25 ounce fresh lemon juice
2 tablespoons Ginger Caramel Sauce
Optional: Slice of candied ginger for garnish
In a cocktail shaker, add the gin, lemon juice and ginger caramel.
Shake well until the ginger caramel has dissolved.
Fill with ice and shake until chilled.
Strain into a chilled coupe glass.
Garnish with the candied ginger if using.
Ginger Caramel Hot Toddy
2 oz bourbon or whiskey
1 tablespoon plus 1 teaspoon Ginger Caramel Sauce
.25 ounce fresh lemon juice
8- 12 ounces hot water
Optional: Slice of candied ginger for garnish
Add whiskey, ginger caramel, and lemon juice to a mug.
Fill with hot water and stir until the ginger caramel dissolves.
Garnish with the candied ginger if using.
Espresso Caramel Manhattan
2 ounces rye whiskey
2 teaspoons vermouth
2-3 teaspoons Espresso Caramel Sauce
2 dashes bitters
Brandied or Luxardo Maraschino cherry for garnish
To a mixing glass filled with ice, add whiskey, sweet vermouth, espresso caramel and bitters.
Stir until well chilled and mixed.
Strain into a chilled coupe or martini glass.
Garnish as desired.
Espresso Martini
2 ounces vodka
2 tablespoons Espresso Caramel Sauce
1 ounce espresso, room temperature.
In a cocktail shaker filled with ice, add vodka, espresso caramel and espresso.
Shake hard for 10–15 seconds to chill and create the signature frothy top.
Strain into a chilled coupe or martini glass.
Espresso Caramel White Russian
1.5 ounce vodka
1.5 tablespoons Espresso Caramel Sauce
1.5 tablespoons heavy cream
In a rocks glass, add the vodka, espresso caramel and stir until combined.
Fill the glass with ice.
Slowly pour in the cream over the back of a spoon for a layered effect.
Blood Orange Caramel Margarita
2 oz blanco tequila (or mezcal for a smoker taste)
.75 ounce fresh lime juice
.75 ounce Cointreau
1 tablespoon Blood Orange Caramel Sauce plus more for garnishing the glass rim
A thin slice of lime or blood orange for garnish
Rim the outside of a rocks glass with blood orange caramel. Sprinkle kosher salt over.
Fill the glass with ice.
In a cocktail shaker with ice, combine tequila, lime juice, Cointreau and blood orange caramel.
Shake well until chilled.
Strain into the prepared glass.
Garnish as desired.
Blood Orange Cosmopolitan
1.5 ounces vodka
2 tablespoons Blood Orange Caramel Sauce
1 ounce fresh lime juice
.5 ounce blood orange juice
Orange twist for garnish
In a cocktail shaker with ice, add vodka, blood orange caramel, lemon and blood orange juices.
Shake until well chilled.
Strain into a chilled martini glass.
Garnish with the orange twist.
Blood Orange Paper Plane
.75 ounces bourbon
.5 ounce Amaro Montenegro
.5 ounce Aperol
.75 ounce lemon juice
1 tablespoon Blood Orange Caramel Sauce
A thin orange slice
To a cocktail shaker with ice, add all the ingredients
Shake hard for about 10–15 seconds until well-chilled.
Double strain into a chilled coupe glass.
To garnish, float a thin orange wheel on top or on the side.