The 10 Most Popular Cocktails You Googled This Year [DRINK]

As a personal challenge, I decided to see how many recipes for your top 10 most Googled cocktails could be found in Linda Doeser’s The Cocktail Bible, my go-to book for showing off at parties.

Though mostly filled with very specific cocktails your neighborhood dive bartenders will get annoyed attempting, the book contained eight of your most sought-after cocktail recipes this year.

To bring things back into the 21st century, video tutorials fill in the gaps Doeser left.

1. Margarita


1. Rub the rim of a chilled cocktail glass with the lime wedge and then dip in a saucer of coarse salt to frost.

2. Put the cracked ice cubes into a cocktail shaker. Pour the tequila, triple sec and lime juice over ice. Shake vigorously until a frost forms.

3. Strain into the prepared glass.

2. Martini


1. Put the cracked ice cubes into a mixing glass. Pour the gin and vermouth over the ice and stir well to mix.

2. Strain into a chilled cocktail glass and decorate with a cocktail olive.

3. Sangria

4. Mojito

5. Mimosa


1. Pour orange juice into a chilled champagne flute, then pour in champagne.

6. Mint Julep


1. Put the mint leaves and sugar syrup into a small chilled glass and mash with a teaspoon. Add the crushed ice to fill the glass, then add the bourbon.

2. Decorate with the mint sprig.

7. Moscow Mule


1. Put 4-6 cracked ice cubes into a cocktail shaker. Pour the vodka and lime juice over the ice. Shake vigorously until a frost forms.

2. Half fill a chilled highball glass with cracked ice cubes and strain the cocktail over them. Top off with ginger beer. Decorate with a slice of lime.

8. White (Cream) Russian


1. Put 4-6 cracked ice cubes into a cocktail shaker. Pour vodka, coffee liqueur and cream over ice. Shake vigorously until a frost forms.

2. Pour, without straining, into a small, chilled glass.

9. Long Island Iced Tea



1. Put 4-6 cracked ice cubes into a cocktail shaker. Pour the vodka, gin, tequila, rum, creme de menthe, lemon juice and simple syrup over the ice. Shake vigorously until a frost forms.

2. Half fill a tall, chilled Collins glass with cracked ice cubes and strain the cocktail over them. Top off with cola and decorate with the lime or lemon wedge.

10. Tequila Sunrise


1. Put the cracked ice cubes into a chilled highball glass. Pour the tequila over the ice and top off with the orange juice. Stir well to mix.

2. Slowly pour in the grenadine and serve with a straw.


Notes: 1 part=1 ounce if doing a single serving and simple syrup is a boiled mixture of equal parts water and sugar.


Here’s How to Make Mojito Doughnuts

Boozy desserts are the new bacon, and what better way to celebrate than with doughnuts you can almost get drunk off of?

That’s right, here’s a fun recipe for some beautiful looking Mojito Doughnuts that comes by way of our food blogging friend Katerina. All you’ll need is some select ingredients, about an hour of alone time in the kitchen, and some special people you want to share these with.

Katerina tells us that she initially whipped up these doughnuts as a treat for both her husband and her father. The dessert was made because both the men in her life love mojitos, and they love soccer, and maintain a tradition that if Real Madrid wins, the father makes the mojitos. If Barcelona wins, her husband makes the mojitos. Lucky for us, the day that Katerina made these doughnuts, Real Madrid lost — to heal her husband’s wound, she made him boozy doughnuts.


Mojito Donuts

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes


  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1 tablespoon rum
  • 1 whole egg
  • 3 tablespoons butter, softened
  • For the Glaze:
  • 2 tablespoons whole milk
  • 1 teaspoon fresh lime juice
  • 1 cup powdered sugar
  • 1/8 teaspoon dried mint


  1. Preheat oven to 350.
  2. In a large bowl whisk together the flour, sugar, baking powder, and salt; set aside.
  3. In a small saucepan bring together the milk, rum, egg, and butter.
  4. Cook over medium-heat, stirring constantly with a whisk until the butter melts, about one to two minutes.
  5. Remove from heat and add the milk mixture into the flour mixture; mix until combined.
  6. Grease a doughnut pan with cooking spray.
  7. Using a large tablespoon, spoon the doughnut mixture into the pan.
  8. Bake for 12 to 14 minutes, or until a toothpick inserted comes out clean.
  9. Remove and immediately invert the pan onto a cooling rack.
  10. While the doughnuts are cooling, begin to work on the glaze.
  11. Place the milk, lime juice, and powdered sugar in a small saucepan and cook over medium-heat, stirring constantly just until combined and no lumps appear.
  12. Remove from heat and set the saucepan over a bowl filled with hot water.
  13. Stir in the dried mint.
  14. Dip the doughnuts into the glaze, one at a time, and set on a rack, glaze side up. Put a baking sheet underneath the rack because some of that glaze will drip off.

Here’s How To Make Mojito Macarons

At first glance, it might not seem like the best idea to combine alcohol and one of the most moderately painstaking baking processes to seize the home-baking world. On second (or third or fourth) glance, however, it sounds absolutely brilliant.

Bottoms up.

Cocktail in a Macaron: Mojito

Makes about 60 small macarons

For the macaron shells:

  • Green food colouring paste or gel (optional)
  • 100g room temperature egg whites (take them out of the fridge 2 hours beforehand)
  • 66g caster sugar
  • 120g ground almonds
  • 180g icing sugar
  • Raw sugar or golden granulated sugar, to decorate

For the ganache filling:

  • Small handful of fresh mint leaves (about 4-5 sprigs or 10g)
  • 40g whipping cream (NZ: pure cream)
  • 150g white chocolate
  • 40g white rum
  • 2 drops mint extract (optional)

To make the macaron shells:

1.  Line three or four flat baking sheets with baking paper and set aside.  Prepare a piping bag with a plain round piping tip.  Brush two or three lines of food colouring up the inside of the prepared piping bag (this might be a bit messy.  I did three stripes, so if you want your shells to have slightly less green, then just paint two stripes).

2.  Blend the icing sugar and ground almonds together (don’t skip this step!).  Sift them through a medium sieve into a large bowl.  Sift them again if necessary.

3.  Make the French meringue by whisking the egg whites into glossy firm peaks, gradually adding the caster sugar.


4.  Incorporate the French meringue into the dry ingredients using a large spatula and mix well.  Now work on the mixture by pressing down well with the spatula, going backwards and forwards, to press out the oxygen from the egg whites (this is the “macaronnage” stage), until you have a smooth mixture.  Don’t do this for longer than 5 minutes.  The result should be a soft and brilliant mixture that forms a “ribbon” on the spatula.

5.  Transfer the mixture to the previously prepared piping bag and pipe out the desired size of rounds (mine were about 1.5-2cm in diameter).  Press the nozzle right down on the paper and finish off with a flourish to obtain a nice round.  Leave a good space between them so they can spread out.

6.  Sprinkle the shells with the raw sugar and leave the shells to set for about 30 mins (this helps to produce the feet).  Preheat the oven to fan-oven 160°C.  When you can feel that a skin has formed over the top, they are ready to go into the oven.

7.  Bake one tray at a time in the centre of the oven for about 8-10 mins (to see if they are done, touch the top – if there is a “wobble,” leave them in 2-3 mins longer).  Leave them to cool on the baking trays, and when they are completely cool, carefully remove them and pair them up by size.

To make the ganache filling:
8.  Whilst the macarons are setting and cooking, make the ganache filling.  Remove the mint leaves from their stalks if necessary, and finely chop.  Set aside.

9.  Heat the cream, and as soon as it starts boiling, add the white chocolate (broken into pieces), the rum and mint extract and mix with a wooden spoon until smooth (don’t let it boil or you will boil off the alcohol and we wouldn’t want that now, would we?).  Once smooth, stir in the chopped mint leaves.  Allow the mixture to thicken in the fridge (or freezer if necessary).

10.  Once cool, use a teaspoon to deposit a dollop of ganache onto one shell of each pair.  Then place the partner shell on top, and use a slight twisting motion to squash the shell down onto the filling.

11.  Leave in the fridge for at least 24 hours before serving (I know, it’s difficult!  But so worth it!)


[Recipe and photos courtesy Melanie Orr, Sharky Oven Gloves]


Applebee’s Launches New Summer Cocktails

Applebees Berry Sangria

On the first day of Summer (today!), officials from Applebees told us about their new Summer Cocktail lineup available at more than 1800 locations. They include the following:

Berry Sangria (pictured above) – Sutter Home® Cabernet, DeKuyper Razzmatazz®, orange and cranberry juices and fresh-squeezed orange and lime.

Lemon Drop Martini (picture below) – Absolut Citron® vodka shaken with tangy lemon and rimmed with sugar.

Flavored Mojitos – (Strawberry Mojito pictured below with Applebee’s Perfect Margarita and Red Apple Sangria) – Cruzan® rum muddled with fresh mint, lime juice and sugar served over ice and topped with club soda, available in regular, strawberry, wildberry and mango flavors.

Raspberry Meltdown Margarita (not pictured) – Sauza® Gold tequila mixed with Applebee’s margarita mix and blended with ice and topped with a meltdown floater of DeKuyper Razzmatazz liqueur.

Applebees Lemon Drop Martini Drink Cocktail

Applesbees Perfect Margarita - Strawberry Mojito - Red Apple Sangria Cocktail Drink


A Cocktail Treat – Watermelon Mojito Popsicles

Watermelon Mojito Popsicles

There’s a special place in my heart for frozen treats, as many bring a nostalgia for the perfect summer dedicated to the outdoors and the lack of responsibilities. Among those close to my heart include the Flintstones Push Up, Baskin Robins Mint Chocolate Chip Ice Cream and Fudgsicles. And while the Rainbow Popsicle has earned a notable mention – its time for FOODBEAST to step up its popsicle game, for the ladies and the tastebuds.

And what better than a refreshing homemade popsicle that also loosens up the nerves? Ladies and Gentlemen, prepare your Captain Morgan pose once the applause starts after your guests’ first bite.

Watermelon — the perfect summer fruit for the perfect summer delight (not to be confused with Narnia’s delicious turkish delight).

Kudos to Naomi of Bakers Royale for the delectable-ness. For the full recipe check out her post on Endless Simmer.


Frozen Mojito Pie

I’m not a good thief.

A few weeks ago I was sitting in a doctor’s waiting room, chatting with the others, looking through magazines, reading, and enjoying the “You might be suffering from XYZ” articles, and “Take ABC Drugs for only $200 a pill”.

Then I came across this photo:

What I did next is something that any of you would have done; I ripped the page off and shoved it in my purse! Quickly!

The entire ride home involved thoughts of cold Mojitos and frozen pies. Ahhh.

As soon as I arrived, I opened up my purse, took out the photo and… panic! Where’s the RECIPE?!?

All I found was an ad for Milk – no recipe!

I thought that the recipe would be on the back of the photo. (Isn’t that where they always are?)

I was so nervous tearing a page from a magazine that did not belong to me,  that I did not even think to see if there was a recipe somewhere near the photo. (insert “duh” emoticon here.)


After a long search, and a couple of hits and misses, I found the one!

I have made this pie three times so far, and it has not failed me – everyone loves it. It’s cold, it’s creamy, minty, sweet, and a bit savory.


Frozen Mojito Pie

You will need:

1 cup finely crushed pretzels

5 tablespoons butter, melted

1 package (8 oz.) cream cheese, softened

3/4 cup sugar

Zest from 1 large lime

Juice from 1 large lime (if the limes you are using are really small, use two of them)

2 to 3 tablespoons finely chopped fresh mint (I like it minty, so I use 3 tbsp. of mint)

2 cups Whipped Topping



In a medium sized bowl mix together the pretzel crumbs and the butter.

Press the pretzels onto the bottom of an 8-inch springform pan, or a round pan lined with plastic wrap.

Freeze the crust for at least one hour.

In your mixer’s bowl, beat together the cream cheese, sugar, zest, juice, and mint. Mix until well blended.

Whisk in the whipped topping.

Spoon the filling over the crust.

Freeze for at least 6 hours. Over night is best.

Carefully remove the pie from the pan and top it with some crushed pretzels and thin slices of lime.

Keep it frozen.

For more delicious recipes, please hop on over to Diethood and say HI! 🙂


Drink of the Day: Raspberry Bacardi Mojito


‘For over a century, Bacardi Rum has been the key ingredient to the finest tasting cocktails. From the creators of the original Mojito, experience the ultimate raspberry mojito cocktail prepared with Bacardi Superior Rum, cool mint and lime – now combined with the fresh taste of raspberries’.