[an error occurred while processing this directive] 3-Ingredient Cocktails - Steven and Chris

3-Ingredient Cocktails


Is it happy hour yet? Cocktail Deeva came by to showcase her take on classic highballs with her favourite three-ingredient drinks.

Mango-Grapefruit Mimosa

mango puree mimosa


  • 2 tablespoons mango purée, (homemade or store bought)
  • 3 ounces grapefruit juice (homemade or store bought)
  • Sparkling wine, to top


  1. Spoon mango purée into a champagne flute, then pour in grapefruit juice.
  2. Slowly top with sparkling wine in several increments so it does not bubble over.
  3. Stir once with a cocktail spoon, and serve immediately.

Note: Add more or less grapefruit juice to the sparkler to make the cocktail strong (or weak) enough to your liking.

Blood Orange Rosemary Screwdriver

blood orange rosemary cocktail


  • ice
  • 4 ounces chilled vodka
  • 12 ounces blood orange juice
  • 3 sprigs of fresh rosemary


  1. Fill two glasses with ice cubes.
  2. In a cocktail shaker filled with ice add the vodka and the blood orange juice and one sprig of rosemary.
  3. Shake the cocktail vigorously and strain into the ice filled glasses.
  4. Garnish with a fresh orange wedge and a sprig of fresh rosemary.

Vermouth-Infused Cranberry Martini

cranberry martini

Note: This recipe makes enough cranberry-infused vermouth for 16 cocktails.


For cranberry-infused vermouth:

  • 1 cup dry vermouth
  • 1 cup fresh cranberries

For cranberry martini:

  • 2-1/2 ounces gin
  • 1/2 ounce cranberry-infused vermouth
  • 4 vermouth-infused cranberries, one halved, for garnish


Make cranberry-infused vermouth:

  1. Fill a small glass jar with cranberries while bringing the vermouth to a simmer.
  2. Carefully pour the hot vermouth over the cranberries, filling the jar. (Cranberries may pop as they begin to warm through.) Seal jar.
  3. Place the cranberries in the refrigerator, and allow to infuse overnight.

Make Martini:

  1. Pour gin and the cranberry-infused vermouth into a shaker filled with ice, and shake, or stir, until chilled through.
  2. Thread three cranberries on a toothpick and place in a chilled martini glass. Slice one cranberry in half and use the cut side to rim the glass.
  3. Strain into the martini glass and enjoy.

Redheaded Ginger

redheaded ginger


  • 2 ounces Lillet Rouge
  • 4 ounces ginger beer
  • Grapefruit slice, for garnish


  1. Add chilled Lillet Rouge to an ice-filled collins glass.
  2. Top with ginger beer and garnish with the grapefruit slice. Makes one cocktail.

Note: For an extra hit of grapefruit, add a few dashes of grapefruit bitters.

Crock-Pot Pineapple Moonshine

pineapple moonshine


  • 1 56 oz can pineapple juice
  • 2 cups sugar
  • 3/4th liter Everclear Grain Alcohol or vodka


  1. Add pineapple juice and sugar to crock-pot.
  2. Cook on low for 2 hours with lid slightly ajar.
  3. Allow mixture to cool completely before adding in Alcohol.
  4. Add in alcohol and mix well.
  5. Pour mixture into 4 Quart Canning Jars.
  6. Add lids and rings to jars.
  7. Store in a cool dry place.


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