Capri Sun Vodka Cooler

If you're looking for the perfect summer drink this is it. The Capri Sun Vodka Cooler is refreshing, light and crisp. Most importantly though it taste like getting drunk off your childhood. Here's a tip for any soccer moms out there, these Capri Sun Coolers make the pain of losing the big game hurt, a little less. So I suggest handing these out after the next soccer match. 

Capri Sun Vodka Cooler

Yields two drinks or one double

• 1 Pouch of Capri Sun Pacific Cooler is my personal choice
• 2 shots of Vodka
• 1 squeeze of Grapefruit
• a splash of Club Soda
• Ice

1. Add the ice to a cocktail shaker. Pour in all the ingredients. Shake for 10 seconds. 
2. Pour into a champagne glass. Garnish with a twist of grapefruit rind. Serve with that little yellow Capri Sun straw.
3. Enjoy!

 Cooking with B.S. does not endorse childhood drinking.

Photos by Katy Weaver!

Citrus Breakfast

Having a grapefruit for breakfast every morning is a great way to shed some pounds, but it's pretty boring. Broiling the grapefruit make a boring breakfast staple into something fun, warm, and sweet.

Adding lemon berry pancakes to this breakfast was a natural choice. They complemented each other very nicely and I was able to zest part of the grapefruit for the pancakes.

Broiled Grapefruit

• 1 grapefruit
• 2 tablespoons brown sugar

1. Cut the Grapefruit in half. Sprinkle 1 tablespoon of brown sugar on the top of each grapefruit slice. 
2. Put into a small casserole dish and broil for 5 minutes or until the edges are slightly burnt. 

Adapted from this recipe.

Lemon Berry Pancakes

• 1 egg
• 1/2 cup plain yogurt
• 1/2 cup milk
• 2 tablespoons oil
• 1 teaspoon lemon juice
• 1 tablespoon of grapefruit zest (or lemon zest)
• 1 cup flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup berries (thawed if frozen)

1. In a small bowl mix together all the wet ingredients including the zest. In a separate larger bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the dry ingredients and mix the wet ingredients into the flour mixture. Fold the berries into the batter. 
2. Scoop into desired sizes onto a griddle. Cook until both sides are golden brown. Serve with butter and powdered sugar. Or you can make a lemon yogurt sauce to go over the pan cakes.

Lemon Yogurt Sauce

• 1/2 cup plain yogurt
• 1.5 TBS lemon juice
• 1 TBS honey
• 1.5 TBS brown sugar

Mix and make to taste.

Combined these two make a citrus breakfast that won't leave you bitter. 

Photos by Katy Weaver