My Left Frying Pan's video: Topless Summer Cocktails with Mairlyn Smith

Mairlyn Smith may or may not be topless as she shakes up three delicious and easy to make summer cocktails. **RECIPES BELOW** New videos every Thursday! SUBSCRIBE: http://bit.ly/2f7xUP0 Hi, I'm Mairlyn Smith. I am the only professional home economist in the world who is also an alumnus of the Second City Comedy Troupe. Not only do I bring knowledge about food and nutrition to the table, but I do it with a smile and a giggle. Join me every Thursday for a delicious recipe served with a dose of fun! FOLLOW ME: Facebook: https://www.facebook.com/Mairlyn-Smith-167529513309044/ Instagram: https://www.instagram.com/mairlynsmith/ Twitter: https://twitter.com/MairlynSmith My Go to Summer Cocktail 1 oz. gin 1 oz. limoncello ½ oz. fresh lemon juice Ice cubes Top with either low soda club soda or a sparkling lemon pop Put a handful of ice into a cocktail shaker. Add gin, limoncello, and lemon juice, shaker well. Place ice cubes into a tall glass, about 2/4 full. Pour in the booze, top with your choice of either low sodium club soda for a less sweet cocktail or add the sparking lemon pop for people with a sweeter tooth. Enjoy. Canadian Mojito ½ oz. fresh lime juice 1-2 tsp icing sugar or honey Small handful of fresh mint leaves 2 oz. Screech, Newfoundland RUM Top with low sodium club soda In a medium glass, I use stout short glasses, muddle the lime juice with the sugar or honey. I used icing sugar in the video. Translation for non-cocktail makers, mix the juice and sugar together until the sugar dissolves or the honey liquefies. Add mint leaves and smash them in there. I use a wooden muddler (I don’t even know if that’s the right name..see video) add ice cubes and then top with rum, stir well. Wine Slushies I make wine slushies in the summer, but it wasn’t until I tried a wine slushy from Road 13, a winery in the South Okanagan, that I decided to change my recipe. With a big nod to the guys at Road 13 here’s my version. http://road13vineyards.com/road_13_home/ Which I figured out on camera! Basically, it’s a ratio of 1:1:1 for the rose, juice and frozen raspberries ½ cup rose – I used Inniskillin Cabernet Franc Rose ½ cup raspberry and juice ½ cup frozen raspberries 1 big handful of ice cubes Throw all of this into a blender, blend and serve.