Nektar Tropical Cooler Recipes

Steps:

• Just before serving, combine the first 4 ingredients in a punch bowl. If desired, garnish with fruit or edible flowers.

Steps:

• Make the jalapeno syrup: Bring the sugar, 2/3 cup water and half of the jalapeno slices to a simmer in a small saucepan, stirring to dissolve the sugar. Remove from the heat and let cool completely, about 20 minutes.
• Meanwhile, muddle the remaining jalapeno slices in a large liquid measuring cup with a wooden spoon. Add the pineapple juice; let sit while the syrup cools.
• Strain the jalapeno syrup and pineapple juice mixture into a pitcher. Stir in the vodka, mango nectar and lime juice and refrigerate until ready to serve. Pour into ice-filled glasses; garnish with skewers of pineapple, jalapeno and mango.

Steps:

• Put the frozen pineapple, banana, coco butter, spinach,and kale in the blender. Pour coconut water to fill about half of the mixture. Purée/blend until smooth. Make sure to blend very well so that there are no chunks of spinach or kale. The consistency should be only slightly thicker than a normal juice. Add coconut water as needed for the right consistency. For added yumminess, try adding 1/2 cup of strawberries and an extra 1/2 cup of greens.