Herbaltini Recipe from Sunset Magazine

photo courtesy: sunset.com

Here is the recipe for the Herbaltinis we had last weekend in Sunny Palm Springs! Whenever I need to take a break from the stress of daily life, I drift off for a minute and daydream about hanging out pool-side in Palm Springs with my amazing girlfriends sipping on herbaltinis.

This recipe is originally from Sunset, however we did make a few minor changes to paleo-ify it. We also used vodka, instead of gin.

serves 8-12
Ingredients

• 24 fresh mint sprigs
12 fresh rosemary sprigs
3/4 cup honey (optional)
2 oranges (6 oz. each), chilled, rinsed, and quartered
2 1/4 cup vodka, chilled – choose a gluten-free brand like Ciroc
1 cup plus 2 tablespoons fresh lime juice (from about 7 limes), chilled
1 1/2 cups soda water, chilled
Fresh mint leaves

•

In a 2 1/2- to 3-quart pitcher, combine mint sprigs, rosemary sprigs, and honey (if using). With a long-handled wooden spoon, muddle the herbs and honey together. Squeeze juice from oranges into pitcher, then drop quarters in. Press a few times with spoon to release oil from orange peels. Stir in vodka, lime juice. Cover and chill up to 4 hours .
To serve, slowly pour chilled soda water into the pitcher, down the side. Stir gently to blend. Pour through a strainer into chilled martini glasses or ice-filled glasses. Float a mint leaf on top of each. Serve at once.
Note: Crushed mint turns dark after about 20 minutes. If you’d like to make this drink up to 4 hours ahead, strain the mixture just before your guests arrive, return it to the pitcher, then add a handful of fresh mint leaves.