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Glass Bitters Bottles

by Carolyn Pascual on March 27, 2025
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Hi, I’m Carolyn!

I’m a San Diego-based Home Mixologist & Food Stylist with a passion for creating fresh, delicious cocktails & mocktails!

The Social Sipper is your guide to pretty and simple drink recipes you can mix up for every occasion.

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this spritz is currently my favorite🍈 LIMONCELLO this spritz is currently my favorite🍈 LIMONCELLO HONEYDEW SPRITZ ◻️ 2-3 oz fresh honeydew puree ◻️ 1 oz limoncello ◻️ 3-4 oz prosecco ◻️ Splash of sparkling water ◻️ Honeydew, mint, lemon wedge and edible flowers, for garnish 1. Make honeydew purée - Blend cubed honeydew with a splash of water until smooth. 2. Fill a wine glass with ice. Add honeydew purée, limoncello, prosecco, and a splash of sparkling water. Stir to combine. 3. If desired, garnish with honeydew, lemon, mint and edible flowers. Squeeze in the lemon for a brighter spritz.
your yearly reminder to make your favorite dole wh your yearly reminder to make your favorite dole whip margarita 🍍 DOLE WHIP MARGARITA (makes 2-3 servings) ◻️ 4 cups frozen pineapple ◻️ 4 oz Tanteo Blanco Tequila ◻️ 1/2 cup canned coconut milk ◻️ 2 limes, juiced ◻️ 1 oz agave ◻️ 1 tbsp kosher salt, for rim ◻️ 1/2 tbsp chili powder, for rim ◻️ Garnish: pineapple wedge, pineapple frond, lime wheel 1. Add frozen pineapple, Tanteo Blanco Tequila, coconut milk, lime juice and agave to a blender and blend until smooth. 2. Add kosher salt and chili powder to a shallow dish and combine. Run a lime wedge around the rims of your cocktail glasses to moisten. Submerge in the chili salt mixture until coated. 3. If desired, garnish with a pineapple wedge, pineapple frond and lime wheel.
episode 13 of ✨barely buzzed✨ my series where I ma episode 13 of ✨barely buzzed✨ my series where I make low and no alcohol cocktails that are pretty and delicious! saying goodbye 👋 to May Gray and June Gloom with this CREAMY STRAWBERRY RHUBARB MOCKTAIL. It’s a little tart, a little decadent, and perfect for patio happy hours 🍓🍋 CREAMY STRAWBERRY RHUBARB MOCKTAIL (makes 1) ◻️ 1 small lemon (or 1/2 large lemon), cut into wedges ◻️ 3/4 oz strawberry rhubarb syrup ◻️ 1/2 tbsp sweetened condensed milk ◻️ 4 oz water or sparkling water (see note) ◻️ Strawberry, lemon and edible flowers, for garnish Strawberry Rhubarb Syrup ◻️ 1/2 cup strawberries, leaves removed ◻️ 1/2 cup diced rhubarb (about 1 stalk) ◻️ 1/2 cup honey ◻️ 1/2 cup water 1. Make the syrup - In a small saucepan, combine strawberries, rhubarb, honey, and water. Bring to a boil over medium heat, stirring occasionally. 2. Reduce heat and simmer for about 30 minutes, until rhubarb and strawberries are broken down. Remove from heat and cool. Strain the syrup, discarding the solids. 3. To a cocktail glass, add lemon wedges strawberry rhubarb syrup. Muddle firmly to release the juice and oil from the lemon. Add sweetened condensed milk and fill the glass with ice. 4. Top with water or sparkling water and stir until the condensed milk is fully incorporated. 5. If desired, garnish with lemon, strawberries and edible flowers.
the one recipe you need to impress a whole crowd 🍋 the one recipe you need to impress a whole crowd 🍋‍🟩🍃 it’s fresh, light, and the perfect summer greeting BATCH CUCUMBER LIME MOCKTAIL (makes 8-12) ◻️ Half a cucumber, sliced ◻️ 1 lime, sliced ◻️ 3 sprigs fresh mint ◻️ 3 sprigs fresh tarragon ◻️ 1 12-oz can frozen limeade concentrate ◻️ 1 1.25 L bottle sparkling water ◻️ Edible flowers, for garnish 1. Add cucumber slices, lime slices, mint leaves and tarragon leaves to a pitcher and gently muddle with the bottom of a wooden spoon. 2. Add frozen limeade, sparkling water and ice. Stir to combine. 3. Divide into glasses. If desired, serve with edible flowers.
these batch drinks pair well with bbqs & summer vi these batch drinks pair well with bbqs & summer vibes👇 🥒 batch cucumber lime mocktail 🍊 non-alcoholic batch sangria 🍑 simple batch peach and lychee cocktail ☀️ easy batch white summer sangria 🍋‍🟩 big batch tequila lime cocktail find these recipes & more in my substack - linked in my bio!
this GUAVA CAIPIRINHA takes me back to my time in this GUAVA CAIPIRINHA takes me back to my time in Brazil a few years ago! I love trying this classic drink with different fruits, and this guava version might just be one of my new faves GUAVA CAIPIRINHA ◻️ 1 small lime, washed and cut into wedges ◻️ 2 tsp sugar ◻️ 2 oz cachaça ◻️ 1 oz guava nectar ◻️ Mint, dehydrated lime and edible flowers, for garnish 1. To a cocktail glass, add lime wedges and sugar. Muddle firmly to release juices from the lime and dissolve the sugar. 2. Fill the glass with ice. Add cachaça and guava nectar and stir to combine and dilute. 3. If desired, garnish with mint, dehydrated lime and edible flowers.
PEACH BELLINI JELLO SHOTS - like your fave gummy c PEACH BELLINI JELLO SHOTS - like your fave gummy candy, but even better! Perfectly sweet and so cute - they’d be perfect for Memorial Day weekend festivities PEACH BELLINI JELLO SHOTS (makes 16) ◻️ 2 cups prosecco, divided ◻️ 1 1/2 cups peach nectar ◻️ 4 envelopes unflavored gelatin (approximately 1 oz or 4 tbsp) ◻️ Peach gummy candy, for garnish ◻️ Mint leaves, for garnish 1. In a large mixing bowl, add 1 cup of prosecco. Sprinkle gelatin evenly over the top and let sit for 1–5 minutes, until softened and spongy. 2. In the meantime, heat peach nectar in a small saucepan over medium heat, until just simmering. 3. Pour the hot peach nectar to the bowl and whisk until completely dissolved, around 3-5 minutes. Add the remaining 1 cup of prosecco. 4. Lightly oil a 9x9-inch baking pan and pour in the mixture. Refrigerate for about 3 hours, or until fully set. Refrigerate for 3 hours or until firm. 5. Run a knife around the edge of the pan to release it. Gently flip it out onto a cutting board. Cut into 16 squares. 6.When ready to serve, top each with a gummy peach and mint sprig. Serve immediately.
this PINA COLADA SPRITZ combines everything I love this PINA COLADA SPRITZ combines everything I love about a refreshing patio drink with a beachy, tropical twist PINA COLADA SPRITZ (makes 1) ◻️ 6-7 mint leaves ◻️ 1/2 oz elderflower liqueur, such as St. Germain ◻️ 2 oz pineapple coconut juice ◻️ 4 oz prosecco, chilled ◻️ Pineapple and lime slice, for garnish 1. To a wine glass, add mint leaves and elderflower liqueur. Gently muddle then let sit for 1-2 minutes to allow the mint to infuse. 2. Fill the glass with ice. Add pineapple coconut juice and prosecco. Stir to combine. 3. If desired, garnish with a pineapple slice, frond and a lime slice.
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