DIY :: Raspberry Lime Vodka Snocones

There's no better way to escape the heat than with a boozy sno cone, and this one from My Diary of Us will definitely transport you to your happy place!


  • 1 Cup of Raspberries (I used fresh, but frozen would work too, just defrost first)
  • Juice of 3 Fresh Limes (about 1/4 Cup)
  • 3 Tbsp. Sugar 
  • 4 Cups of Ice
  • 3 Oz. Vodka


  • In your food processor, add your 4 cups of ice and turn on until ice is completely shaved.
  • Once ice is shaved, put back in the freezer until cocktails are ready.
  • Blend raspberries, lime juice, and sugar until smooth in a blender or food processor.
  • Strain the raspberry syrup to remove seeds.
  • Add vodka to the raspberry mixture and stir.
  • Fill cocktail glasses with shaved ice.
  • Pour raspberry syrup over the ice.
  • Garnish with fresh limes and raspberries.

*Serves 2 

DIY :: Skinny Margaritas

In honor of Cinco de Mayo we checked in with our cocktail specialist, My Diary of Us , to provide us with one of her favorite Mexican treats - the skinny margarita! Bottoms up, friends!

All you need are fresh limes, your favorite tequila, and a natural sweetener like Agave and you are set for relaxation and summertime dreaming!


  • 1/4 Cup of Fresh Lime Juice
  • 1 Oz. of Silver Tequila
  • 1 Tbsp. of Agave Nectar
  • Salt (optional)

*You can add a little water here too if you like your margarita less tangy or strong!


  • Add all ingredients in a cocktail shaker with ice and shake until chilled and well combined.
  • Rub a lime wedge around the rim of your glass and then turn upside down onto a plate with kosher salt and coat the rim of the glass with salt.
  • Fill your glass with ice, and pour margarita mixture over top.  Garnish with lime slices.
  • Serve immediately.

DIY :: Pineapple Sorbet Wine Cooler

Happy Thirsty Thursday! Nothing will get you in the mood for the weekend like this Pineapple Sorbet Wine Cooler brought to you by My Diary of Us! Because let's face it, if you can't be in tropical paradise right now you might as well have a sip of something that makes you feel like you are! One of these on the back patio in the sunshine will definitely transport you to a vacation state of mind!


  • 1 Bottle Chilled Crisp White Wine (Pinot Grigio or Sauvignon Blanc)
  • 3 Cup of Pineapple (Frozen or fresh that you freeze the day before)
  • 3 Tbsp. of Honey
  • 3/4 Cup of Light Coconut Milk


  • In a food processor or a high powered blender combine your frozen pineapple, honey, and coconut milk and process on high until the mixture is creamy and smooth.  At this point you can eat the sorbet immediately, but for the cocktail you will want to freeze it for at least 4 hours in advance.
  • Scoop out 1-2 scoops of the pineapple sorbet into a glass and pour white wine over top.
  • Serve immediately.

Hop over to My Diary of Us for more cocktail inspirations for your Thirsty Thursday!