Recipes

Cocktails

Margaritas

Regular

1 1/2 ounces tequila

1 ounce cointreau

3-4 frozen citrus cubes

1/4 tsp sea salt (for garnish)

Spicy

1 1/2 ounces blanco tequila

1 ounce cointreau

3-4 Citrus cubes

1 jalapeno pepper, sliced into coins

Rim the glass with Tajin

Bloody Mary

Celery salt

1 Citrusly Fresh lime cube

2 ounces vodka

4 ounces tomato juice (The Murph’s Famous Bloody Mary Mix)

2 teaspoons prepared horseradish

2 dashes Tabasco sauce

2 dashes Worcestershire sauce

1 pinch ground black pepper

1 pinch smoked paprika

Garnish: 2 green olives

Garnish: lime wedge

Garnish: celery stalk

Hot Toddy

1 cup boiling water

1 tablespoon honey

1 1/2 ounces bourbon

1/4 Ounce Freshly Squeezed Lemon Juice

1 Cinnamon Stick (for garnish)

Gin and Tonic

1 1/2 ounces blanco tequila

2 ounces gin

1-2 CitruslyFresh lime cubes

4 ounces tonic water

Non-Alcoholic

Lemon Seltzer/Water

Water/Seltzer and Citrusly Fresh
Lemon Cubes

Lemon Lime Seltzer/Water

Water/Seltzer with Citrusly Fresh
Lime and Lemon Cubes

Grapefruit Seltzer/Water

Water/Seltzer Citrusly Fresh
Grapefruit Cubes

Cooking

Image of Salad with Dressing being poured

Salad Dressing

2 teaspoons for olive oil

1 Citrusly Fresh lemon cube

1 garlic cube

Guacamole

1/2 of 1 medium white onion (about 4 ounces; 113 g), roughly chopped

1 serrano chile, stemmed and roughly chopped (remove seeds before chopping for a less hot result)

1/2 cup picked cilantro leaves and tender stems, finely chopped, divided

Kosher salt

4 ripe Hass avocados
(about 7 ounces; 200 g each)

2 - 3 tablespoons of Citrusly Fresh
Lime cubes

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