Margarita Blush & Pineapple Basil Breeze

Invitation was extended, entrée got served, mains and desserts  to come .

Just when you thought you were only being served Entrée how about for main course  we have potato & cottage cheese  balls with stuffed figs  in  tomato- cashew gravy ,Vegetable Briyani  served with onion, tomato and cucumber  Raita.

Finishing it off with Caramelised Figs with honey and cinnamon ice cream–  . Phew!Hello smoothie!!

But wait, the invitation was extended during Easter week so technically, indulgence is allowed.Right?!

While I walk you through the steps, why don’t you make yourself comfortable with this ‘Margarita Blush’ or ‘Pineapple Basil Breeze’

Margarita Blush


Serves 4

Preparation 15 mins


2 tbs coarsely ground sea salt

1 lime wedge

1/2 cup Tequila

2/3 cup lime juice cordial

1 cup cranberry-raspberry juice

2 cups crushed ice

extra lime slices (garnish)


  1. Spread salt over a plate .Run lime wedge around the rim of four glass tumblers.
  2. Dip rims in salt to coat
  3. Pour tequila, cordial and juice into a large jug . Stir to combine.
  4. Just before serving , divide crushed ice among tumblers , divide tequila mixture over ice .
  5. Serve with lime slices .IMG_1564 (1)

Pineapple Basil Breeze


Serves 2

Preparation 10 mins


½ cup fresh pineapple pieces

8 fresh Thai basil leaves

1 cup bottled pineapple juice

¼ cup Vodka

11/2 cups crushed ice

375 ml lemonade, chilled


  1. Divide pineapple piece’s and basil leaves between two glass tumblers
  2. Pour pineapple juice and vodka into a jug and stir to combine.
  3. Place ¾ cup of the crushed ice into each tumbler, divide the vodka mixture over ice . Top with lemonade .Stir to combine and serve.IMG_1516IMG_1518

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