DIY :: Cucumber Mint Cocktail

If you live somewhere cold it's hard to not fantasize about warm sandy beaches and refreshing cool cocktails. Just in time for the high season in the tropics, we want to quench your thirst with this incredible cocktail by none other than My Diary of Us.


  • 1/2 Cucumber, Peeled
  • 6 Fresh Mint Leaves
  • 2 Oz. Freshly Squeezed Lemon Juice
  • 2 Tbsp. Agave Nectar
  • 3 Oz. Honeysuckle Vodka (Cathead Vodka brand)


  • Puree your cucumber with the mint leaves and then strain through a fine mesh strainer to separate the solids from the liquids.  Discard the solid bits, you only want the liquid.
  • Juice your lemons.
  • Combine in a cocktail shaker 2 Oz. of cucumber and mint juice, 2 Oz. of lemon juice, agave nectar, and vodka with some ice and shake until well combined.
  • Pour over two glasses filled with ice and garnish with extra cucumber and lemon slices and a sprig of mint.

Thanks again to My Diary of Us for sharing this delightful drink with us, and feel free to hop on over to the blog for more inspiration for custom cocktails and healthy homemade dishes.

DIY :: Raspbery & Lime Rosé Sangria Popsicles

A fun way to personalize your wedding is to feature a custom drink at your cocktail hour. If your destination wedding takes your guests somewhere warm, why not surprise them with a custom cocktail in the form of a popsicle to quench their thirst in the tropics! Here is one of our favorites from My Diary of Us!


  • 1 Bottle Rosé Wine
  • 1/4 Cup Brandy
  • 1/4 Cup Fresh Lime Juice
  • 1/2 Cup Agave Nectar (or you could use sugar)
  • 1/2 Cup Fresh Raspberries
  • Lime Slices


  • Mix your wine, brandy, lime juice, and agave nectar in a pitcher or large measuring bowl that has a pour spout on it.
  • Inside of your popsicle molds, drop a few raspberries inside along with a thin lime slice.
  • Pour sangria mixture to fill each mold.
  • Freeze for 30 minutes - 1 hour until you can stick your popsicle sticks in the middle of each mold and they will stay.
  • After sticks are in place, freeze for at least 6 hours or overnight. (they will take a little longer to freeze due to the alcohol)
  • To release from the molds, run under warm water for a few seconds and the popsicle should come right out.

For more signature cocktail ideas, check out My Diary of Us and her Thirsty Thursday features!

DIY :: Caipirinha Crush

Just in time for the weekend we checked in with Leigh Ann from My Diary of Us for another mouth-watering cocktail fit for a destination wedding or your next tropical travels!

The Caipirinha Crush is made with a Brazilian rum called Cachaca which is made from sugar cane, you sweeten it with sugar or agave in this case, and lots of fresh lime juice.  If you love margaritas, I am going to go ahead and say that you will love this drink and it just might...just might...give your margarita a run for it's money.


  • 1/2 Cup Cachaca Rum
  • Juice from 2 Limes
  • 2 Tbsp. Agave Nectar or Sugar
  • Crushed Ice (optional)
  • Extra Lime Wedges for garnish


  • Mix all ingredients in a cocktail shaker with a couple of ice cubes until chilled thoroughly.
  • Crush your ice, and put two lime wedges in the bottom of your glass.
  • Fill the glasses the rest of the way with crushed ice up to the rim and pour the rum mixture in each glasses.
  • Top off with a squeeze of lime.

For more of Leigh Ann's Thirsty Thursday cocktail features and other incredible recipes, hop over to her blog!