Winter sea breeze holiday cocktail

Ingredients

• 1 oz vodka
• 1 oz grapefruit juice
• 2 tablespoons tonic syrup
• 2 oz soda water
• 12 pomegranate seeds
• 3 mint leaves

Instructions

1. Fill the glass about 3/4 full with ice.
2. A lowball glass is the perfect size.
3. Add the vodka, grapefruit juice, tonic syrup and stir.
4. Pour in the soda water and garnish with the pomegranate seeds and mint leaves.

Classic Gin Fizz Cocktail

Ingredients

• 4 tablespoons gin
• 1 tablespoon lemon juice
• 1 teaspoon powdered sugar
• 3-4 oz club soda
• lemon slice

Directions

1. Shake gin, lemon juice and powdered sugar in a cocktail shaker filled with ice. 
2. Strain into a glass filled with ice. Add club soda, and then garnish with lemon slice.

Blueberry Mojito

Ingredients

• 1 cup fresh blueberries, plus extra for garnish
• 4 oz clear rum
• 10 fresh mint leaves
• 2 teaspoons sugar
• juice of 2 limes
• 6 oz club soda
• ice

Directions

1. In a food processor or blender, puree blueberries until smooth. Set aside.
2. Add mint leaves and sugar to a cocktail shaker. Use a muddler to muddle the mint and sugar. Add the lime juice, rum and pureed blueberries shake vigorously.
3. Pour ice and club soda into two tall glasses and then pour in rum mixture. Gently stir. Garnish with a lime wedge, extra blueberries and a sprig of mint.

Pumpkin Bars with Cream Cheese Frosting

Ingredients

• 1can pumpkin
• 2 eggs
• 2 cup flour
• 1 cup sugar
• 1/2 cup oil
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Frosting

• 4 oz cream cheese
• 3 tbsp butter,softened
• 1 tsp milk
• 1 tsp vanilla
• 1 cup powdered sugar

Instructions

1. Preheat oven to 350°F. Line a 9×9 inch jelly roll pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.
2. In a large bowl whisk together flour, sugar, ground ginger, baking soda, baking powder, salt, ground cloves and cinnamon. Create a well in the center of the dry ingredients.
3. In the bowl of a stand mixer combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy. Stir gently, just until combined.
4. Pour into a pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack and allow to cool completely.
5. When completely cooled, frost.
6. Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
7. You may need to add a little milk to make it spreadable if your butter wasn’t soft enough.
8. Spread frosting evenly on top of cake. Cut the bar into any size you like.