What better way to celebrate summer than with an al fresco brunch?! Just in time for the warm weather, Skinnygirl creator Bethenny Frankel is sharing her must-have al fresco brunch cocktails and recipes. Gather your gal pals and enjoy!
The Brunch Time Bloody Mary is 2 parts Skinnygirl Meyer Lemon Vodka, 2 parts low-sodium tomato juice, a splash of fresh lemon juice, a squeeze of fresh lime juice, a dash of Worcestershire sauce, a dash of hot sauce, sprinkle of celery salt and cucumber for garnish.
Shake the ingredients well in a shaker filled with ice. Strain into a glass. Garnish with a cucumber wheel.
The Marvelous Morning Mojito is 1 part Skinnygirl Prosecco, 1 part light rum, 1 tsp. agave nectar, 3 parts lime juice, a splash of lime flavored sparkling water and 3 sprigs of mint.
To prepare, shake the rum, lime juice and agave nectar in a cocktail shaker with ice. Top with Skinnygirl Prosecco and pour into a tall Collins glass. Muddle in mint leaves and enjoy!
The Sassy Wine Slush is 2 parts Skinnygirl California white wine, 2 parts frozen lemonade and 1 part soda water.
Blend the ingredients with crushed ice and pour into a flute glass. Finish with soda water.
The Sunday Sipper is 1.5 parts Skinnygirl Tangerine Vodka, 6 parts orange juice and an orange slice for garnish.
Add Skinnygirl Tangerine Vodka to an ice-filled glass and top with orange juice. Garnish with an orange slice.
For food, Bethenny loves an Avocado, Tomato and Mozarella Salad: 2 sliced Hass avocados, 2 ripe tomatoes, 1 pound mozzarella, 1.5 oz bunch of fresh basil leaves, 1/4 cup extra virgin olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste.
To prepare, cut tomatoes into 1/3 inch slices and slice the mozzarella 1/4 inch thick. Alternate slices of avocado, tomato, mozzarella and basil leaves like playing cards on individual plates. Drizzle on the olive oil and vinegar. Season with salt and pepper.
Or, try her favorite breakfast option, Whole Grain French Toast: 4 egg whites, 1 teaspoon real vanilla extract, 1 teaspoon maple syrup, 4 slices of any whole grain bread and strawberries.
In a shallow pan, combine the egg whites, vanilla extract and maple syrup. Beat lightly with a fork or wire whisk. Put the four slices of bread into the pan and flip over to coat both sides. Then, spray a nonstick skillet or griddle with cooking spray and place over medium heat. Cook the coated slices of bread in the preheated skillet for 2-3 minutes on each side. Serve immediately, and drizzle with a small amount of maple syrup and the strawberries (or your fresh fruit of choice)!