Solar Eclipse-Inspired Recipes: 6 Full Of Energy Cocktails, Treats To Enjoy The Unique Event

Whether you’re planning to watch alone or host a viewing party, the once-in-a-moon Total Solar Eclipse is fast approaching on Monday, August 21. To get ready, here are some original recipes courtesy of Blue Moon in partnership with influential recipe developer Lauren Magenta, Herradura, Tanqueray No. TEN, Tequila Don Julio and Johnnie Walker.

The Color-Changing Midnight-Moon Cocktail is sure to get viewers in a cosmological state of mind as they watch their cocktail progress from a light blue to a deep, dark purple color – emulating the evolution of the sky during the eclipse

Meanwhile, Orange-Citrus Blue Moon Bars are the perfect lunar-themed treat for sky gazers to enjoy while they wait for the eclipse to cross them on its path.

Color-Changing Midnight-Moon Cocktail: This cocktail starts off light blue, then turns purple when combined when fresh squeezed citrus juice is poured in, and finally it turns a deep dark purple when Blue Moon gets added - like the color of a night sky!

INGREDIENTS

1 oz. fresh squeezed citrus juice (orange and lemon)

3 oz. sweetened butterfly pea tea.

4oz. Blue Moon Belgian White

Ice and orange slices

DIRECTIONS

Combine 1 oz. fresh squeezed citrus juice (orange and lemon) with 3 oz. sweetened butterfly pea tea. Top with 4 oz. Blue Moon Belgian White. Serve over ice and orange slices, and garnish with an orange wheel.

Orange-Citrus Blue Moon Bars: These bars are filled with fresh squeezed orange juice and topped off with lemon & orange zest. Blue Moon is added to the batter to give it a moistness and freshness.

INGREDIENTS

1/2 cup butter

1/3 cup sugar

1 cup flour

1 tbsp. vanilla

1 tbsp. grated orange zest

4 eggs

1/2 cup orange juice

lemon juice

1/4 cup Blue Moon Belgian White

1 tbsp. honey.

DIRECTIONS

Cream together 1/2 cup butter and 1/3 cup sugar. Add 1 cup flour, 1 tbsp. vanilla, 1 tbsp. grated orange zest and mix. Bake bar base mixture for 20 min. at 350.

Meanwhile, mix 4 eggs with 1 1/3 cup sugar. Add 1/4 cup flour, 1/2 cup orange juice, a splash of lemon juice, 1 tbsp. each of grated lemon and orange zest, 1/4 cup Blue Moon Belgian White and 1 tbsp. honey. Mix and pour mixture over bar base. Bake for 20 min. at 350.

Cut into squares and finish bars with powdered sugar. Yields 9 bars.

Frosé Solar Sunset: Created by Mixologist Chris Cardone

Frosé Solar Sunset: Created by Mixologist Chris Cardone Photo: Courtesy

INGREDIENTS

.75 oz Tanqueray No. TEN

.75 Lemon Juice

1 oz Raspberry Syrup*

2 oz Rosé

DIRECTIONS

Add 16oz of crushed ice and all the ingredients to a blender. Blend until smooth. Strain into a stemless wineglass and garnish with fresh raspberry skewer and mint sprig.

*Raspberry Syrup Preparation:

2 cups of Raspberries, 1 cup of sugar. Place both in a pot, and bring up heat for about 10 minutes. Strain liquid, pushing raspberries down to extract the remaining juice.

Over The Moon: Created by Mixologist Ben Scorah

Over The Moon: Created by Mixologist Ben Scorah Photo: Courtesy

INGREDIENTS

1 1/2 oz Tequila Don Julio Blanco

3 oz Fresh Coconut

3 oz Coconut Water

2 oz Fresh Pineapple Juice

1/2 tspn Activated Charcoal

Coconut Flakes for Garnish

DIRECTIONS

Combine Tequila Don Julio Blanco, coconut, coconut water, fresh pineapple juice and charcoal in a blender with ice.

Blend for 30 seconds.

Pour contents into a highball glass and garnish with coconut flakes on top.

Back to Black: Created by Mixologist Gabe Orta

Back to Black: Created by Mixologist Gabe Orta Photo: Courtesy

1 oz. Johnnie Walker Black Label

¼ oz. Johnnie Walker Double Black Label

¾ oz. Jamaican Syrup*

¾ oz. Fresh Lemon Juice

DIRECTIONS

Add all ingredients to a cocktail shaker filled with ice.

Shake vigorously and strain into Old Fashioned glass over fresh ice.

Jamaican Syrup*

Add 1 quart water, 1 quart white sugar, ½ cup peeled ginger, ¼ cup all-spice berries and 4 cloves to a saucepan over medium heat and bring to a boil. Stir until sugar is completely dissolved and let cool. Strain using a mesh sieve strainer into jar or bottle with sealable lid, store in refrigerator until use.