30 Days of Pink Cocktail Recipes for Susan G. Komen for the Cure
October is Breast Cancer Awareness Month. This deadly disease reaches beyond the person whose body it invades. It strikes at the core of all who share warmth for human nature. 1 in 8 women in the U.S. will be diagnosed with breast cancer. It is the leading cause of cancer deaths among women between the ages of 40 to 59. This disease knows no bounds. Breast cancer attacks men, too. An estimated 40,170 women and 440 men will die from breast cancer this year. The good news is there are approximately 2.5 million breast cancer survivors alive in the United States today. That is the largest group of cancer survivors in the country.
The Intoxicologist and National Cocktails Examiner sites will highlight pink themed cocktail recipes throughout the month of October in support of Susan G. Komen for the Cure, the foundation that inspired a global movement toward breast cancer awareness. I encourage you to show your support by getting involved with the Susan G. Komen for the Cure affiliate organization in your area. You can also show your support by staying current with the pink themed cocktail recipes.
The Intoxicologist will donate 50% of all earnings from National Cocktails Examiner postings and the photo drink recipe slideshows section to the Susan G. Komen for the Cure Nebraska affiliate beginning today through October 20 including those slideshows not pertaining to pink themed cocktails. If you care to participate and enjoy the pink themed cocktails, please share the cocktail links with your friends to help support Breast Cancer Awareness Month.
Crushed Pink Cocktail – created by Jerri Banks
1-1/2 ounce Chopin Vodka
1/2 ounce Luxardo Maraschino Liqueur
2 ounces Fresh Ruby Red Grapefruit Juice
1 Pomelo Grapefruit for Garnish
Pink Himalayan Salt
Use small amount of Luxardo Maraschino Liqueur to moisten rim of couple champagne glass. Coat rim of glass with salt. Carefully separate sections of grapefruit into individual pieces and remove skins to expose ‘teardrops’ of the grapefruit. Set aside for garnish. Combine all liquid ingredients in a mixing glass with cracked ice. Shake well. Strain into salt rimmed coupe champagne glass over fresh ice. Garnish with Pomelo tears.
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Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved
