Cartagena Limeade Recipes

Steps:

• In a blender, purée all ingredients with 3 ice cubes. Pour into any type of glassware and serve with a straw cut to a comfortable length.

Steps:

• In a medium saucepan bring 1 cup of water, 3/4 cup agave syrup, and rosemary to a boil over medium-high heat. Remove the pan from the heat and cool for 10 minutes. Strain the mixture into a pitcher. Add the lime juice and remaining 2 cups water. Stir and sweeten, to taste, with agave syrup. Serve in glasses filled with ice.

Steps:

• In a pitcher, combine carrot juice, fresh lime juice, and super-fine sugar. Stir until sugar dissolves. Cover and refrigerate until cold, about 1 hour. When ready to serve, pour over tall glasses filled with ice and top each with 1 to 2 ounces seltzer. Garnish with 1 or 2 carrot tops, if desired.

Steps:

• Gently bruise the mint with lime juice in a shaker using a muddler or wooden spoon. Add syrup, rum, bitters and a big handful of ice, and shake until well chilled. Strain into a coupe or cocktail glass and add Champagne.
• With a knife, slit the lime slice halfway through and pierce it with the mint sprig. Perch it on the rim of the glass.

Steps:

• Make cilantro syrup: Bring sugar and 1/2 cup water to a boil in a saucepan. Remove from heat, add cilantro sprigs, and let steep 5 minutes. Strain, discard sprigs, and let cool.
• Stir together seltzer, lime juice, and 10 to 12 tablespoons syrup in a large pitcher. Serve over ice, garnished with cilantro and lime.