This is part 2 of our interview with Ingrid Hoffmann. You can read part 1 here.

Total Wine: How can alcohol be included in a “Lite” Cookbook? Isn’t that making a dieting mistake?

Ingrid Hoffmann: Latin D’Lite is not a diet book – it is the opposite of being on a diet! Diets are meant to be broken. Life is meant to be lived in balance and exercise is a key component of being able to enjoy your indulgences.

If I know I am going to go to a party or dinner on the weekend with drinks then I add extra time to my work out or I am really good during the week so I can afford my splurge. Eating healthy does not mean depriving yourself of what you enjoy and that is why there are drinks and desserts in my book. It is about learning how to cut calories so that you can indulge here and there.

Total Wine: We’ve seen you create punches, sangria, and a diverse variety of cocktails. Are you known for any particular drink recipe? Do you have a favorite spirit? How about a favorite wine and beer?

Ingrid Hoffmann: I am known for my cocktails in general. People love my Blood Orange Tequila Beer Cocktail, Raspberry Passiontini (see recipe below) and Pink Caipirinha.

As far as spirits, I love whiskey, rum, tequila, vodka, aguardiente and wine.
I love Spanish Albariños for white wine, french pinks and Billecart-Salmon bubbly I adore. For red, a Vegas Sicilia, St Julien Léoville Las Cases.

Total Wine: We’ve read that you are a fan of quinoa, using it in extensively in your cooking. Can you think of the perfect quinoa dish and adult beverage combination?

Ingrid Hoffmann: I love quinoa and have various dishes using it. The Yellow Quinoa recipe from my book is a great side dish. I think it pairs well with an Albariño.

Total Wine: Finally, what’s next for Ingrid Hoffmann? Will you start working on another cookbook? Are there any exciting surprises slated for your TV program? Can you share any secrets with us?

Ingrid Hoffmann: I am launching my new houseware line “Delicioso” in August on HSN and retail nationwide in September or October, which includes lots of drinkware items.

I do have many great projects in the works and hope to soon announce!

Ingrid is quite active in social media. You can find her on Twitter, Facebook, and Pinterest.

Raspberry Passiontini

Makes 2 servings

rosemary syrup:
½ cup sugar
½ cup water
3 3-inch fresh rosemary sprigs

4 ounces black raspberry vodka, chilled
¼ cup passion fruit pulp (available in the frozen section of Latino markets)
½ cup Rosemary Syrup, chilled
ice cubes
6 ounces ginger ale, chilled

2 fresh raspberries, for garnish
2 3-inch-long rosemary sprigs, for garnish

1. To make the rosemary syrup, bring the sugar and water to a boil in a small saucepan over medium-high heat, stirring until the sugar dissolves. Remove from the heat and add the rosemary. Let stand for 30 minutes. Strain the syrup into a small covered container, pressing hard on the rosemary. Refrigerate until chilled, at least 4 hours. (The syrup will keep, covered and refrigerated, for up to 2 months.)

2. Shake the vodka, passion fruit pulp, and Rosemary Syrup in a cocktail mixer with ice until well chilled and combined. Strain into 2 large martini glasses. Top each with ginger ale.

3. Skewer each raspberry with a rosemary sprig (you may have to remove some of the leaves from the bottom of the stem to do so), and place a skewer in each glass. Serve immediately.