Instructions:

**Ingredients:**
2 cups hazelnuts
2 cups shelled pistachios
½ cup sunflower seeds
1/3 cup crispy shallots
1/3 cup fresh tarragon, chopped
1/3 cup fresh basil, chopped
1/3 cup fresh parsley, chopped
2 cups golden raisins
½ cup agave syrup
Flaked sea salt, optional

1. Mix all the above ingredients in a mixing bowl.

2. Add a pinch or two of flaked sea salt, if you’d like.

3. Pour onto a prepared baking sheet, ideally a nonstick baking mat or lightly oiled parchment paper.

4. Bake for 5 – 7 minutes in a 350° F oven.

5. Cool slightly and serve crumbled handfuls in small bowls. Warning: This snack mix will not last long.

My Two Cents:

- Miraval’s Cocktail in the Kitchen experience pairs refreshing cocktails and mocktails with tasty light bites prepared by its resident mixologists and chefs. My last class featured this crunchy, slightly sweet snack mix that is uber-easy and sure to become one of your next not-so-guilty pleasures.

Backstory:

Though I’m not a total teetotaler, I can often be found sipping alcohol-free bevs around town simply for the flavor. More nutrients, no hangovers, maximum hydration… They’re a feel-good way to celebrate and the entire family can partake.

During my recent stay at Miraval Arizona, the programming was all about leading a “Life in Balance” — in the spa, at the equine experiences, and even at the bar. In fact, the resort’s current Cocktails in the Kitchen experience is an immersive course on how to create a harmonious blend of sweet, sour, bitter and herbaceous sips guided by a proven ratio (and your creative choices). Let’s just say that the results were delicious — and copious notes were taken.

The short of it is this: 2 oz. spirit, 1 oz. acid, 1 oz. sweet and ½ oz. bitter. Muddle, smash, stir and sip (and always add a pretty garnish). It’s that simple.

Spirits are self-explanatory. For acids, think assorted citrus fruits, vinegar and shrubs. Sweets include agave, honey, simple syrup and natural sugar cubes. Lastly, your bitters range from orange liqueurs and amarettos to chartreuses and bitters. Grab a handful of fresh herbs and berries and go wild.