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GOLDEN VALLEY, Minn. - It's the start of the long holiday weekend! Chef Rachael Perron from Kowalski's Marketshas some great tips on taking your favorite cocktails to the next level with fresh fruits and juices, herbs and spices that will give everyone something to cheer about.

PALOMA

2 tbsp. kosher salt
3 grapefruit wedges, divided
4 oz. Kowalski's Fresh Squeezed Grapefruit Juice
4 oz. white tequila
1 oz. fresh squeezed lime juice
- ice
4 oz. cold Joia Grapefruit, Chamomile & Cardamom Soda

Pour salt onto a flat, rimmed dish. Moisten the rim of two highball glasses with a grapefruit wedge; dip in salt. Combine grapefruit juice, tequila and lime juice in a cocktail shaker with ice; shake to combine. Pour evenly into prepared glasses. Top evenly with soda; garnish each glass with a grapefruit wedge.

Makes 2.

STRAWBERRY MOJITO

4 leaves Kowalski's Fresh Mint, plus more for garnish
5-8 fresh strawberries, stemmed and hulled, plus more for garnish
8 oz. light rum, divided
4 oz. cold Lime Sour
- ice
4 oz. cold club soda
2 lime wedges, for garnish

In a cocktail shaker, muddle mint, strawberries and 1 oz. rum; add remaining rum, sour and ice. Shake to combine; strain evenly into two highball glasses over ice. Top glasses evenly with club soda; garnish each glass with a lime wedge, strawberry and a sprig of mint.

Makes 2.

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