This is a sponsored blog post.

Can you believe it’s just a few days until Cinco De Mayo? I can’t, but I’m super excited because it’s the day before my birthday. So I’m going to be having a treat with Agave in The Raw. Agave In The Raw is an organic low glycemic sweetener you can use in baking or making beverages sweeter. I like to use Agave in the Raw in my coffee and in my cocktails. Because we have partnered with Agave in the Raw for the week, we decided to share a recipe a day for Cinco De Mayo. Today’s cocktail treat is a Mango Mojito with Agave In The Raw.

Mango Mojito with Agave In The Raw Recipe

Ingredients:

6 – 8 mint leaves (plus an additional sprig for garnish)

1 ½ ounces light rum
2 teaspoons Agave In The Raw®
2 tablespoons mango nectar
1/8 of a lime
Ice
4 ounces club soda

Directions:

Place the mint leaves and rum in an old-fashioned glass and set aside for 5 minutes. Using a muddler or the back of a tablespoon, bruise the mint leaves with the rum.

Add the Agave In The Raw® and mango nectar to the rum. Squeeze the lime into the glass, then add the squeezed wedge. Add 4 ice cubes. Pour in the soda and stir just enough to blend. Garnish with the mint sprig and serve.

If you want to learn more about Agave In The Raw®, follow them on all their social channels.

• In The Raw® website
• In The Raw® Facebook
• In The Raw® Instagram
• In The Raw® Pinterest

This is a sponsored blog post.

Agave In The Raw is an organic low glycemic sweetener you can use in baking or making beverages sweeter. I like to use Agave in the Raw in my coffee and in my cocktails. Because we have partnered with Agave in the Raw for the week, we decided to share a recipe a day for Cinco De Mayo. Today’s cocktail treat is a Blackberry Mojito.

Blackberry Mojito With Agave In The Raw Recipe:

Ingredients:

1 lime, quartered, plus lime wheel for garnish
8-10 fresh mint leaves, plus more for garnish
6-8 fresh blackberries, plus more for garnish

½ ounce Agave In the Raw®
1 ½ ounces white rum
4 ounces chilled soda water

Directions:

Juice 2 lime quarters into a rocks glass or tumbler. Add remaining lime quarters, mint, berries, Agave In The Raw®, and rum and muddle until fruit is crushed. Add 1 cup ice and soda water to fill. Stir. Garnish with lime wheel, additional berries, and fresh mint.

This is a sponsored Blog Post, we received a gift card and product samples in exchange for our honest opinions about Agave In The Raw®.

I love Cinco De Mayo, it’s one of my favorite holidays for a few reasons. One, it’s the day before my birthday. Two, it’s in May which is like my favorite month. Three, it’s like a free for all for Mexican food and fun cocktails. We partnered with Agave In The Raw® to bring you three fun cocktail recipes:

• Spicy Tequila Sunrise
• Blackberry Mojito
• Mango Mojito

Each of these will be featured over the next few days leading up to Cinco De Mayo. For now, I want to talk to you about Agave In The Raw® and a classic Cinco De Mayo recipe, the Margarita.

Simple Margarita Recipe

Ingredients:

1 cup ice cubes
1/3 cup tequila
1/3 cup Agave In The Raw®
1/2 cup lime juice

Directions:

Fill a cocktail shaker with all the ingredients, cover and shake vigorously. Then pour into a glass. If you like a salted rim, salt the rim before adding the cocktail.

Agave In The Raw® is great to use, it is an organic sweetener from the core of Mexico’s blue agave plant. It lasts longer because Agave In The Raw® is about 25% sweeter than sugar, a little can go a long way. I sometimes forget when I’m making my coffee with Agave In The Raw®, but it’s true, a little goes a long way.

Agave In The Raw® is versatile, it’s not just for sweetening liquids. It is perfect for all of your sweetening needs, from baking to adding sweetness to beverages. My daughter loves to bake so I’m looking forward to her mixing something up. Agave In The Raw® is naturally gluten-free and has a low glycemic index which makes it great for me. My diet is where I’m going very low in sugar and it’s better if I use sweeteners that are low in the glycemic index. So I’m a really big fan of Agave In The Raw®.

If you want to learn more about Agave In The Raw®, follow them on all their social channels.

• In The Raw® website
• In The Raw® Facebook
• In The Raw® Instagram
• In The Raw® Pinterest

Celebrate the Oscars with a fantastic cocktail. For the film “Shape of Water” we have collaborated with Cocktail Chameleon Author and Entertaining Expert Mark Addison who created this signature Oscar worthy cocktail, Swamp Fizz.

Fizz cocktails were at their height of popularity in the 50’s and 60’s during which the “Shape of Water” is set. The Swamp Fizz combines green Crème De Menthe (also immensely popular in the era), citrus, sugar and club soda in classic Fizz proportions with egg whites for added fizz and accentuates the Creatures’ favorite food, eggs!

Swamp Fizz Recipe

Ingredients:

2 oz. Gin

1 Tsp. Green Crème De Menthe

1 oz. fresh lemon juice

1 egg white

1 Tsp. Superfine Sugar

Club Soda

Garnish: lime zest

Glassware: 16 oz. Tiffany & Co. Vintage Highball Glass

Directions:

Add gin, crème de menthe, lemon juice, sugar and egg white to your shaker with ice and shake until well chilled. Strain into Collins glass over ice and top with club soda. Garnish with lime zest.

For the film “Dunkirk” we have collaborated with Cocktail Chameleon Author and Entertaining Expert Mark Addison who created this signature Oscar worthy cocktail, Dunkirk Toddy.

The traditional Hot Toddy recipe is made with whisky but to give the classic Toddy a French twist I substitute equal parts French cognac and Benedictine Dom with its lovely warming flavors and its pronounced herbal and spicy tones.

Dunkirk Toddy Recipe

Ingredients:

1 oz. Benedictine Dom

1 oz. French cognac

1 dash Angostura bitters

4 cloves

1 lemon peel

1 oz. fresh lemon juice

1/2 oz. honey

Top with oth water

Garnish: one cinnamon stick

Glassware: 8 oz. Bormioli Rocco Oslo Coffee Cup

Directions:

Fix the cloves into the wedge of lemon and put into a glass mug. Add all the other ingredients and top with hot water. Stir gently and serve.

Mark’s entertaining and design expertise, along with his dynamic personal style, has made him a sought-after authority. He has made more than 100 appearances on national and regional TV to share his ideas on throwing the perfect party, mixing up signature cocktails, and providing tips on how hosts can get out of the kitchen and from behind the bar so they are able to actually enjoy their own parties. His book COCKTAIL CHAMELEON was named the “Best in the U.S.” by the Gourmand Cookbook Awards in December and chosen one of the top 6 in the world to compete for the global title in  May 2018.

For the film “Darkest Hour” we have collaborated with Cocktail Chameleon Author and Entertaining Expert Mark Addison who created this signature Oscar worthy cocktail, The Churchill.

The Churchill Champagne Cocktail is a variation of a Manhattan – style cocktail created for Winston Churchill in the 1940’s at the Savoy hotel in London. This version features his beloved Scotch whisky and champagne, which he reportedly drank most every day from noon to night.

The Churchill (variation on the Champagne Cocktail)

Ingredients:

1 oz. Scotch whisky (Churchill preferred Johnnie Walker)

1/2 oz. lime juice

1/2 oz. sweet vermouth

1/2 oz. Cointreau

2 oz. champagne

Garnish: lemon peel

Glassware:

8 oz. Tiffany & Co. Vintage Coupe Glass(7” h)

Directions:

Shake ingredients together with ice, and strain into a chilled cocktail glass or coupe and top with chilled champagne. Garnish with the lemon peel.

Mark Addison (www.MarkAddison.com) creates a series of signature OSCAR COCKTAILS inspired by each of the Academy’s Best Picture nominees. These fun, easy-to-make drinks will provide the perfect libations at awards viewing parties everywhere, and encourages party guests to show support of their personal hopefuls in the biggest, most-anticipated category of the night.

Oh how I love Mexican food. It’s like a food that I could live off of, it’s so comforting and just my favorite. So I love cooking lettuce Wrap Chicken Fajitas with Creamy Cilantro-Lime Sauce. Since I’ve been trying to lose weight, I’m working on eating no carbs or sugar, and now I have to lower my cholesterol. Which means I have to watch my food and cooking home meals is the best way to do that. Using a pre-cooked rotisserie chicken, makes this lettuce Wrap Chicken Fajitas with Creamy Cilantro-Lime Sauce not only simple but quick as well.

Lettuce Wrap Chicken Fajitas with Creamy Cilantro-Lime Sauce Recipe

For best results, prepare the cilantro-lime sauce the night before so the flavors have a chance to thoroughly blend. You can also prepare the fajita seasoning in larger batches and store in an airtight container for later use. Planning ahead will save you even more time on those busy nights you want to get dinner on the table as quickly as possible.

Prep time: 15 minutes

Cooking time: 15 minutes

Serves 4-6

Ingredients:

Homemade Fajita Seasoning:

3 T. chili powder
1½ T. smoked paprika
2 t. onion powder
2 t. garlic powder
2 t. ground cumin
½ t. cayenne pepper
1 t. dried oregano
2 t. sea salt

Cilantro-Lime Sauce:

1 c. plain, full-fat Greek yogurt
1 T. homemade fajita seasoning
1 clove garlic, peeled and finely minced
2 T. fresh cilantro, finely chopped
2 T. fresh lime juice
Salt and pepper, to taste

Fajitas:

2 T. extra virgin olive oil

1 red bell pepper, sliced thin

1 green bell pepper, sliced thin

1 yellow bell pepper, sliced thin
1 orange pepper, sliced thin

½ small red onion, sliced thin

1 T. balsamic vinegar
Salt and pepper, to taste

3 c. rotisserie chicken, shredded
2-3 T. homemade fajita seasoning
¼ c. chicken stock, preferably organic
¼ c. fresh cilantro, roughly chopped
3 green onions, green parts only, sliced
2 T. fresh lime juice
1 head Romaine lettuce, washed and separated into individual leaves

Directions:

Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended. Store any excess in an airtight container for later use.

Prepare the cilantro-lime sauce by thoroughly combining all ingredients in a medium glass or other non-reactive bowl. Cover and place in the refrigerator until ready to use.
Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, and balsamic vinegar to the skillet and season with salt and pepper, to taste. Cook for 10-12 minutes or until the onions and peppers are crisp tender.

Add the shredded rotisserie chicken, fajita seasoning, and chicken stock to the skillet and stir to combine. Cook until heated through and excess liquid is gone, approximately 3-4 minutes. Season with additional salt or fajita seasoning, if desired.

Remove skillet from heat and stir in the cilantro, green onions, and fresh lime juice. To serve, spoon mixture onto individual Romaine lettuce leaves and top with a drizzle of cilantro-lime sauce. Enjoy!

Enjoy this amazing recipe!