If you’ve been hit with the post-holiday hangover and are ready to pair your dry Jan detox with a few weeks of hibernation from doing the most, this one’s for you.  

Pairing whatever you’ve got living rent-free in your freezer with whichever flavor of Bubbles is calling to you from the depths of your barren fridge (we get it, ain’t nobody got time for grocery shopping after the holidays. Groceries out, take out in), you’ve got everything you need to whip up the mocktail of every lazy gal’s dreams: the Girl Dinner Daiquiri.

Whether you’re feeling fun & fruity or subtly sweet & savory, the Girl Dinner Daiquiri serves major main character energy to spice up your sobriety for dry Jan. The best part of all? This customizable creation can be tweaked to match your mocktail mood, so no matter your vibe, the Girl Dinner Daiquiri formula is the perfect pick me up when you just can’t even…

What You’ll Need…

  • 5 cups frozen fruit of choice (we love strawberries, pineapple, mango, banana, or peach) OR 2 whole cucumbers, chopped (for a slightly savory twist)
  • 2/3 cup lime juice OR lemon juice (freshly squeezed or bottled
  • 1/3 cup honey simple syrup OR standard simple syrup
  • 1/3 cup JUST Bubbles (flavor of choice)
  • cold water to thin – if needed
  • Garnish (if you can be bothered) with a sprig of fresh mint, a lime or lemon wedge, or a slice of cucumber

What You’ll Do…

  1. In advance, prepare the honey or simple syrup. Combine equal parts water and honey or water and sugar in a saucepan and bring to boil, stirring constantly. Reduce heat and let simmer for about 7-8 minutes. Pour into a mason jar and let cool. Refrigerate.
  2. Combine all ingredients in a blender – the frozen strawberries, honey simple syrup, fresh lime juice, and Bubbles. Blend until smooth.
  3. If the mixture is too thick, add additional Bubbles until you reach desired consistency.
  4. Pour daiquiris into two glasses. Garnish (if you’re feeling fancy). 
  5. Serve alongside your favorite weird, yet satisfying, girl dinner spread!

Recipe by Chef Corie Fletcher

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