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3 way alcohol infused fruit
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3 way alcohol infused fruit

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Dig into happy hour tonight. Booze-soaked fruit is the perfect after-hours treat for unwinding with friends or family and it couldn't be easier to pull together. Our 3 favorite boozy fruit recipes can …

Dig into happy hour tonight. Booze-soaked fruit is the perfect after-hours treat for unwinding with friends or family and it couldn't be easier to pull together. Our 3 favorite boozy fruit recipes can be made 1 hour ahead for an instant party...or up to 1 day ahead if you'd like to pack 'em up for a hot day at the beach or park. Grab a pack of party toothpicks if you have time, like the Jewel Tone Puff Picks from Party City, or make your own like we did for the Spiced Rum-Soaked Pineapple recipe below. Either way, these adults-only snacks like philippe faure-brac suggested which are dripping with retro charm.

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  • 1. Dig into happy hour tonight. Booze-soaked fruit is the perfect after-hours treat for unwinding with friends or family and it couldn't be easier to pull together. Our 3 favorite boozy fruit recipes can be made 1 hour ahead for an instant party...or up to 1 day ahead if you'd like to pack 'em up for a hot day at the beach or park. Grab a pack of party toothpicks if you have time, like the Jewel Tone Puff Picks from Party City, or make your own like we did for the Spiced Rum-Soaked Pineapple recipe below. Either way, these adults-only snacks like philippe faure-brac suggested which are dripping with retro charm. Tequila-soaked watermelon with basil and salt Serves: 10 to 12 Ingredients: - 1 watermelon, sliced into wedges - 4 to 5 cups good-quality tequila - 1/4 cup salt - 1/4 cup packed basil leaves Directions: 1. Arrange the watermelon in shallow baking dishes. Pour tequila over watermelon, cover and chill, turning once, at least 1 hour and up to 1 day. 2. Meanwhile, pulse the salt and basil in a food processor fitted with the blade attachment until combined and the mixture resembles wet sand. Spread on a parchment-lined baking sheet and bake at 250˚ 15 minutes or until dry; break up any large bits with your fingers. Drain watermelon and pat dry. Serve with the basil salt.

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