Summer is in full swing and there’s no better way to celebrate with your girlfriends than with the best meal of the week – an al fresco brunch!
A meal that simply tastes better with friends, and conveniently doesn’t start till noon, just got even tastier. The original Skinnygirl, Bethenny Frankel, shares her must-have al fresco brunch cocktails and recipes that are guilt free, easy to make and pair perfectly with brunch favorites like avocado, mozzarella and tomato salad and whole-grain French toast.
So gather your gal pals, get outside and toast with delicious cocktails and even more delicious conversations!
Brunch Time Bloody Mary
2 parts Skinnygirl™ Meyer Lemon Vodka
2 parts low-sodium tomato juice
Splash of fresh lemon juice
Squeeze of fresh lime juice
Dash of Worcestershire sauce (to taste)
Dash of hot sauce
Sprinkle of celery salt
Cucumber for garnish
Preparation: Shake ingredients well in a shaker filled with ice. Strain into a glass. Garnish with cucumber wheel.
Marvelous Morning Mojito
1 part Skinnygirl™ Prosecco
1 part Light Rum
1 tsp. agave nectar
3 parts lime juice
Splash of lime flavored sparkling water
3 sprigs of mint
Preparation: Shake rum, lemon juice and agave nectar in cocktail shaker with ice. Top with Skinnygirl™ Prosecco and pour into tall Collins glass. Muddle in mint leaves and enjoy!
Sassy Wine Slush
2 parts Skinnygirl™ California White wine
2 parts frozen lemonade
1 part soda water
Preparation: Blend ingredients with crushed ice and pour into a flute glass. Finish with soda water.
1 ½ parts Skinnygirl™ Tangerine Vodka
6 parts orange juice
Orange slice for garnish
Preparation: Add Skinnygirl Tangerine Vodka in ice-filled glass and top with orange juice. Garnish with an orange slice.
Avocado, Mozzarella and Tomato Salad
2 Hass Avocados from Mexico, sliced
2 ripe tomatoes
1 pound mozzarella
1 ½ ounce bunch of fresh basil leaves
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
Salt and pepper to taste
Preparation: With a small knife or “shark,” cut the little stem end out of the tomato using a serrated knife, cut the tomatoes into 1/3 inch slices. Slice the mozzarella 1/4 inch thick. Alternate slices of Avocado, tomato, mozzarella and basil leaves like playing cards on individual plates. Drizzle on the olive oil and vinegar. Season with salt and pepper.
Whole-Grain French Toast
4 egg whites
1 teaspoon real vanilla extract
1 teaspoon maple syrup
4 slices any whole-grain bread
In a shallow pan bug enough to hold four slices of bread, combine the egg whites, vanilla extract, and maple syrup. Beat lightly with a fork or a wire whisk. Put the four slices of bread into the pan, then flip them over to coat both sides.
Spray a nonstick skillet or griddle with cooking spray and place over medium heat. Remove the bread from the pan, mopping up any leftover egg whites with the bread. Cook the slices in the preheated skillet for 2 to 3 minutes on each side.
Serve immediately, drizzle with a small amount of maple syrup and topped with your favorite fresh fruit. (If you don’t have fresh fruit, heat 1/2 cup frozen fruit and serve it warm. This is nice in the winter when fresh fruit isn’t an option.)