Low Histamine Cocktails Recipe
7 Flavors for Low Histamine Alcohol & Cocktails Recipe with Low Oxalate, Low Lectin, Low FODMAP, Low Salicylate, & Mocktail Options)
Equipment
- Knife
- Highball Glasses optional
- Ice Cube Trays optional
Ingredients
Pomegranate Martini – Lower Histamine, Low to Medium Oxalate, Low Lectin, Low Salicylates
- ½-2 ounces Top Shelf, Clear, Unflavored Vodka
- ½ cup Organic Pomegranate Juice or use fresh squeezed
- ¼ cup Sparkling Mineral Water
- 2 teaspoons Organic Lime Juice or use fresh squeezed (optional, if tolerated)
- 1 cup Ice Cubes
- 1-5 drops Stevia (optional)
- ⅛-¼ teaspoon Smart Monk 100% Pure Monk Fruit Powder (optional)
- Pomegranate Seeds for garnish (optional)
- 1 sprig Fresh Rosemary for garnish (optional)
- Lime Slices for garnish (optional)
Blueberry Martini – Lower Histamine, Lower Oxalate, Low Lectin
- ½-2 ounces Top Shelf, Clear, Unflavored Vodka
- ½ cup Organic Blueberry Juice or use fresh squeezed
- ¼ cup Sparkling Mineral Water
- 2 teaspoons Organic Lemon Juice or use fresh squeezed (optional, if tolerated)
- 2 Fresh Basil Leaves
- 1 cup Ice Cubes
- 1-5 drops Stevia (optional)
- ⅛-¼ teaspoon Smart Monk 100% Pure Monk Fruit Powder (optional)
- Fresh or Frozen Blueberries for garnish (optional)
- Fresh Basil Leaves for garnish (optional)
- Lemon Slices for garnish (optional)
Vodka Cranberry – Lower Histamine, Low Oxalate, Low Lectin, Low FODMAP
- ½-2 ounces Top Shelf, Clear, Unflavored Vodka
- ½ cup Organic Cranberry Juice or use fresh squeezed
- ¼ cup Sparkling Mineral Water
- 2 teaspoons Organic Lime Juice or use fresh squeezed (optional, if tolerated)
- 4-6 Ice Cubes
- 1-5 drops Stevia (optional)
- ⅛-¼ teaspoon Smart Monk 100% Pure Monk Fruit Powder (optional)
- ¼-1 Tablespoon Amber Grade Maple Syrup (optional)
- Lime Slices for garnish (optional)
Blended Coconut “Dirty” Russian – Lower Histamine, Lower Oxalate, Low Lectin
- ½-2 ounces Top Shelf, Clear, Unflavored Vodka
- 1 can Lets Do Organic Coconut Cream (optional for cream topping– see below)
- 1 can Coconut Milk
- ¼ cup Organic Pecan Butter
Autumn Sparkler – Lower Histamine, Low Oxalate, Low Lectin
- ½-2 ounces Top Shelf, Clear, Unflavored Vodka
- ½ cup Organic Apple Juice or use fresh squeezed
- ¼ cup Sparkling Mineral Water
- 2 teaspoons Organic Lemon Juice or use fresh squeezed (optional, if tolerated)
- 4-6 Ice Cubes
- 1-5 drops Stevia
- ⅛-¼ teaspoon Smart Monk 100% Pure Monk Fruit Powder
- Lemon Slices for garnish (optional)
- 1 sprig Fresh Thyme Leaves for garnish (optional)
Classic Mojito – Lower Histamine, Low Oxalate, Low Lectin, Low FODMAP
- ½-2 ounces White Rum
- 20 leaves Fresh Mint
- 1 Organic Lime cut into 8 sections, leave peel on
- 1 cup Sparkling Mineral Water
- 2 cups Ice Cubes
- 2 Tablespoons Organic Coconut Sugar
- Fresh Lime Slices for garnish (optional)
- Fresh Mint Leaves for garnish (optional)
Frozen Mango Margarita – Lower Histamine, Low Oxalate, Low Lectin
- ½-2 Top Shelf, Silver, Unflavored Tequila
- 1 cup Frozen Mango
- 2 teaspoons Organic Lime Juice or use fresh squeezed (optional, if tolerated)
- 2 cups Ice Cubes
- 1-5 drops Stevia
- ⅛-¼ teaspoon Smart Monk 100% Pure Monk Fruit Powder
Instructions
Pomegranate Martini, Blueberry Martini, Vodka Cranberry, Autumn Sparkler
- Add all non garnish ingredients to a cocktail shaker.
- Shake thoroughly and strain into a glass.
- Garnish as desired.
Blended Coconut “Dirty” Russian
- Freeze coconut milk in ice cube trays for at least 6 hours, or overnight.
- When ready to make the drink, first make cream topping, if using, with directions below.
- Place vodka, frozen coconut ice cubes, pecan butter, and maple syrup in a blender and blend until smooth. Don’t over-blend or it will start to melt.
- Pour into 2 tall glasses.
- Top with optional coconut whipped cream, if desired.
Coconut Cream for Blended Coconut “Dirty” Russian
- Scoop out 1 cup of coconut cream.
- Whip the coconut cream, monk fruit extract, and raw vanilla powder with a whisk until thick and stiff. Avoid overwhipping.
- Top the Frozen White Russian with coconut cream.
Classic Mojito
- Put 10 mint leaves and 2 lime wedges into a heavy highball glass.
- Crush the mint and lime with a muddler to release the oils.
- Add 2 more lime wedges and 2 Tbsp sugar and muddle again.
- Repeat steps 1 to 3 in a second glass.
- Don’t strain the mixture.
- Fill each highball glass nearly to the top with ice.
- Add ½ the rum to each glass.
- Top the glass with sparkling mineral water.
- Garnish with a lime slice and fresh mint (optional).
Frozen Mango Margarita
- Put tequila, frozen mango, lime juice (optional), ice, sweetener, and orange essential oil (optional) in blender.
- Blend until smooth.
- Run a lime wedge around the edge of glass. Dip into sugar or sea salt, if desired.
- Pour frozen mango mixture into glasses.
- Garnish with a couple lime slices (optional).
Notes
See notes in section above for presentation tips for the various flavors.
Tried this recipe?Let us know how it was in the comments below!