4 C. rhubarb (the pale pink, thin-stemmed kind), cut into short lengths
8-12 ripe strawberries, halved
1.5 C. Granulated sugar
2 thin slices fresh ginger
2 pints vodka
Optional, vanilla bean, halved
Put all the ingredients in a large clip top mason jar and shake well to dissolve the sugar. Leave in a cool place and shake 2-3 times a week for 3-4 weeks until the liquid is a rich pink color. Set a large sieve over a large bowl and line the sieve with muslin. Strain the vodka though the sieve, then transfer to a jug and pour carefully into clean, dry bottles. Seal and label the bottles. The vodka is now ready to drink, or will keep in a cool, dark place for up to 1 year. Serve over ice or neat in chilled shot glasses or make into a long drink topped with soda or fizz, adding half a strawberry just before serving.
Rhubarb & Strawberry Martini
2 oz. Rhubarb & Strawberry Vodka
1 oz. Triple Sec
1 oz. Lemonade
4 Crushed Strawberries
Squeeze of Lemon Juice
Shake all ingredients together and pour into martini glass. Garnish with strawberry if you like.
304 Mint Leaves
2 oz. Rhubarb & Strawberry Vodka
6oz. Grapefruit Juice
Juice of half a Lime
Add ingredients to muddler and muddle the mint. Shake with ice and pour into glass.
First you will need to make a simple syrup mixture: place the water and sugar in a small pan and cook over medium-high heat, stirring constantly, until the sugar is completely dissolved—about 5-10 minutes. Remove from the heat and chill. Now cut all of the lemons in half and juice them over a bowl large enough to hold all the juice. Mix the juice with the simple syrup mixture and vanilla vodka in large pitcher (or 2 carafes). Slowly pour in the club soda—you may not want to use all of the soda so taste it after you’ve added about 2/3 of the soda . You can also add more vanilla vodka if you want it a little more boozy and vanilla-y. Add the mint sprigs to the pitchers. Pour the lemonade drink over a glass of ice and add a sprig of mint. Salut!
Fill a tall glass with ice. Pour in vanilla infused vodka, top with orange juice. Stir. Serve with fresh orange rounds for garnish. Optionally, you may blend the ingredients with ice to make a slushy/daiquiri-type drink!
1/2 C. packed fresh lemon verbena leaves, plus more for garnish
6 C. seedless watermelon, diced, plus small slices for garnish
1 (75O-ml) bottle Prosecco or seltzer water
Juice of 1 lime
Combine the sugar and water in a saucepan and bring to a quick boil. Remove from the heat and add the lemon verbena leaves. Let cool completely, then strain through fine-mesh strainer and refrigerate. In a blender, puree the watermelon. Strain the watermelon puree, reserving the juice. Mix the watermelon juice with the Prosecco, lime juice, and 1/2 C. of the syrup (add more if desired). Serve well chilled, garnishing each glass with a thin slice of watermelon and some lemon verbena leaves.
Bring sugar, lemon verbena, and 1½ C. water to a simmer in a small saucepan over medium-low heat, stirring to dissolve sugar. Reduce heat to low and gently simmer 10 minutes. Let cool. Strain syrup into a pitcher; discard solids. Meanwhile, halve cantaloupe and remove seeds. Scoop flesh into a blender and purée until smooth. Stir into syrup and chill melon mixture until cold and foam has settled, 1–2 hours. To serve, fill 8 glasses a third of the way full with melon mixture (you’ll have some leftover); gently top off with Prosecco. Do Ahead: Melon mixture can be made 1 day ahead. Keep chilled.
Dice apple and pear. (For fun you can cut slices of the apple with a cookie cutter.) Place in mixing bowl. Add lemon juice to keep fruit from turning brown. Add blueberries to bowl. Peel and segment orange: Cut off both ends and slice off rind. Then cut along natural segments. Add orange segments, orange juice and rum (or vodka) to bowl. Let sit for approximately 2 hours. Serve in a martini glass with a sugarcoated rim. Garnish with an orange wedge and mint leaves.
Add 4 basil leaves, lemon juice, and rhubarb syrup into a cup or cocktail mixer. Muddle basil gently to release flavor. Add ice and vodka, shake until cold. Pour into a cocktail glass and stir in rhubarb bitters. In a microwave safe bowl, mix chopped rhubarb and simple syrup. Heat about 2 minutes or until slightly bubbly. Strain into cocktail glass and enjoy!
Slice the fruit into thin rounds. Cut some or all in half if you wish. Place the fruit in a large pitcher. Pour the pineapple chunks and juice in the pitcher. Add the wine and gin and stir. Place the pitcher in the refrigerator for an hour or until ready to serve. Make sure the ginger ale is also in the refrigerator, so it is cold when you add it. Right before serving, add chilled ginger ale. Serve with pretty-colored garnishes for a fresh, summery look!
In a bowl stir together gelatin and boiling water until completely dissolved. Add cranberry juice; vodka- and schnapps. Coat a 3-qt. rectangular baking dish with cooking spray. Pour gelatin mixture into dish. Chill about 3 hours or until firm. Cut into 1-inch squares. Serve in cocktail glasses.
number of servings 6
per Serving 296 cal., o gfat, o mg chol., 169 mg sodium, 52 g carb., o g fiber, 52 g sugars, 4gpro.
This is actually not a jam but a jelly. After having made it once, you will be sold. Serve with a cheeseboard, for example. We also eat the confit on toast with aged cheese. The type of wine you choose matters: This recipe calls for white wine, but red wine is also fine. Adjust your spices and use those that are warmer and fuller in flavor: Cloves, mandarin peel, and star anise, for example. You can also vary the types of wine: A sauvignon blanc will result in a different jelly from a muscat.
For approx. 4 1 cup jars
2 vanilla beans
1 1/2 bottles white wine
4 1/2 cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)
6 cardamom pods
juice of 1 lemon
zest of 1/2 lemon
zest of 1/2 orange
Cut open the vanilla beans, scrape out the seeds and combine with all other ingredients in a large pot (seeds and pods). Bring to a boil and allow to simmer for approx. 30 minutes. Check if the jelly sets properly by pouring a teaspoon on a saucer and briefly placing it in the refrigerator. If it is nice and stiff, it can be poured into clean jars. First remove the cardamom pods and vanilla beans. Tighten the lids on the jars and turn the jars upside down, allowing them to cool.
A marocha is a woman with dark hair and smoky coloring; it’s also slang for a party girl, the one who’s always going out and hitting the dance floor. This drink tastes how a marocha looks: earthy papaya (which becomes buttery when pureed) paired with smoky mezcal and brightened with orange juice. It’s also what a marocha might drink to get the night going.
2 shots papaya puree
1 shot smoky mezcal
¼ C. fresh orange juice
Pour the papaya puree into a glass, then fill the glass with ice. Add the mezcal and orange juice and stir well.
about 1/3 C. champagne, club soda or tonic can be substituted
I like to juice the lime and grapefruit, then cut them into wedges and muddle. To a shaker add grapefruit juice and wedges, mint, agave, ice, lime juice and lime wedges. Muddle crushing to release flavors. Add rum and shake. (do not add carbonated beverage) Spoon out the grapefruit and lime wedges. Fill 8 to 10 ounce glasses with ice and pour half full with grapefruit/mint mixture. Finish filling glass with champagne and stir to combine. Garnish with grapefruit wedge and mint stem
Pour some celery salt onto a small plate. Rub the juicy side of the lemon or lime wedge along the lip of a pint glass. Roll the outer edge of the glass in celery salt until fully coated. Fill with ice and set aside. Squeeze the lemon and lime wedges into a shaker and drop them in. Add the remaining ingredients and fill with ice. Shake gently and strain into the prepared glass. Garnish with a celery stalk and a lime wedge.
Caipirinha is Brazil’s national cocktail, made with cachaça, sugar and lime. Cachaça, also known as caninha, or any one of a multitude of traditional names, is Brazil’s most common distilled alcoholic beverage.
8 oz Cachaça.
4 Large seedless limes, halved
½ cup Sugar, refined
Crushed ice as needed
4 Lime wedges
OPTIONAL (Instead of limes, use any of the following):
1 C. Passion fruit pulp, with seeds
1 C. Pineapple, skin removed, roughly diced
1 C. Kiwi, skin removed, roughly diced
1 C. Cashew fruit pulp, roughly diced
1 C. Strawberries, stems removed, diced
½ cup Lemon grass, green leaves, finely diced
Using a knife, remove the pithy midsection from the limes and quarter. Divide the limes and sugar between 4 cocktail glasses. Using a wooden muller, mull the sugar and limes until the sugar dissolves. Add 2 ounces of cachaça to each glass. Fill each glass with ice and top with a cocktail shaker. Vigorously shake each cocktail individually for several seconds and return to the glasses. 5. Garnish with a lime wedge and serve immediately.
Coat the rim of a Collins glass with the pimenton salt and fill with ice. Combine all of the ingredients, and stir until chilled. Garnish with a parsley sprig. *Pimenton salt rim: Combine 1 tbsp smoked sweet paprika, 1 tbsp salt and 1/2 tbsp cayenne pepper in a small bowl, enough to rim 14 glasses.
For the Spicy Devil’s Brew: In a large bowl, muddle 3 chopped jalapeños. Add 1 1/2 cups vodka and let sit for 15 minutes to infuse. Mix in 2 cups triple sec, 1 1/2 cups cranberry juice cocktail and 1/2 cup fresh lime juice. Refrigerate until chilled. For the rims of the glasses: Toss 3 tbsp. kosher salt with 1 tsp. ground chili powder. Rub a lime wedge around the rims to moisten; dip in the chili salt and garnish each glass with fresh chile “horns.”
How about a mocktail instead? On a small plate, mix 3 tbsp. kosher salt and 1 tsp. ground chili powder. In a jar with a tight-fitting lid, vigorously shake 1/3 cup sugar with 1/3 cup water and 2-3 jalapeños until sugar dissolves; strain the jalapeño syrup. In a large pitcher filled with ice, mix the jalapeño syrup, 3 ½ cups pomegranate juice, 3 ½ cups ginger beer and 1/2 cup lime juice. Rub a lime wedge around the rims of 8 glasses to moisten; dip in the chili salt. Strain the drink into 8 glasses; garnish each with chili horns.
1 quart apple cider, preferably fresh
8 whole cloves
8 allspice berries
3 cinnamon sticks
3 inches of fresh ginger, sliced about 1/4 inch thick
5 orange slices, including rind
4 tea bags of red hibiscus and rosehip herbal tea, such as Red Zinger or Tazo Passion
2 C. boiling water
1 tsp. honey (optional)
9 fluid oz. apple brandy (optional)
Orange or Angostura bitters (optional)
Pour the cider into a medium saucepan with all of the spices, the ginger, and the orange slices. Bring to a low boil on medium-high heat, then reduce the heat to simmer gently for 20 minutes. Meanwhile, steep the four tea bags in two C. boiling water for 5 minutes. Remove tea bags, stir in the honey, if using, and set aside. After the cider has simmered for 20 minutes, pour the herbal tea into the cider. Serve immediately or leave to mull further on low heat until ready to drink. For a cocktail, ladle 6 oz. cider into a mug or hot toddy glass. Stir in a shot (3 T.) of apple brandy and two or three dashes of bitters.
1 1/2 C. violet flowers, tightly packed
1 1/2 C. boiling water
2 C. white sugar
Gather the violets by pinching them off at the tops of the stems. Remove the calyxes (the green parts at the bases of the flowers) by twisting the petals free. You’re saving the petals only.
Put the violet petals into a heat-proof, small stainless steel saucepan or bowl and add boiling water. Stir to make sure the petals are completely submerged. Cover and let sit at room temperature for 24 hours. The liquid will turn a gorgeous clear blue with a slightly lavender hue.
Strain syrup through a fine sieve to remove flowers and discard them. Prepare your double boiler or simply fill a slightly larger saucepan with an inch or so of water and rest the smaller one inside it. Add sugar to violets and heat over medium heat, stirring occasionally, until sugar has completely dissolved. Let syrup cool to room temperature, then transfer to glass jars and store in the refrigerator for up to 6 months.
Fizzy Violet Cocktail
3 oz. vodka
2 oz. violet syrup
Lots of ice
6 oz. tonic water
Mix vodka, violet syrup and several ice cubes in a cocktail shaker. Notice how when you add the vodka, the syrup becomes blue greenish–don’t be alarmed! Shake vigorously for about 5 seconds. Add three ice cubes to each glass and divide tonic water between them. Pour in the vodka violet blend into both glass (back to a beautiful light purple!), and serve.
If you want to get really fancy, add a violet ice cube. Fill a regular ice cube tray half way and let the water freeze for a few hours. Add one violet flower to each ice cube, top off with water and freeze again. Perfectly adorable ice cubes!
3 cups ruby grapefruit juice (fresh-squeezed or purchased)
2 cups tequila
1 cup triple sec or other orange-flavored liqueur
1/4 cup sugar
In a pitcher (at least 2-qt. capacity), combine 3 cups ruby grapefruit juice (fresh-squeezed or purchased), 2 cups tequila, and 1 cup triple sec or other orange-flavored liqueur. Chill until cold, at least 1 hour, or up to 1 day. Pour about 1/4 cup sugar on a rimmed plate. Cut a ruby grapefruit in half and rub rims of double old-fashioned glasses (8 oz.) with cut side of one half to moisten, then dip glass rims in sugar to coat. Fill glasses with ice cubes. Pour grapefruit margaritas over ice, taking care not to disturb sugared glass rims.
15 ounces (1 3/4 cup plus 2 tablespoons) brewed Bellocq White Nixon tea, cooled
1 1/4 cup fresh Ruby Red grapefruit juice (from 2 grapefruits)
10 ounces vodka, iced
5 ounces Domaine de Canton ginger liqueur
Garnish: grapefruit peel and candied clementines
Fill 8 highball glasses with ice. Stir together tea, grapefruit juice, vodka, and ginger liqueur in a serving vessel. Pour cocktail over ice in glasses, and garnish with grapefruit peel and candied clementines.
2 ½ C. pear vodka (Grey Goose or Absolut)
2 C. pear nectar (such as Kerns)
1 ½ C. St. Germain Elderflower liqueur
1 C. freshly squeezed lime juice
½ large cucumber
½ bunch fresh mint (plus more for garnish)
1 C. water
1 lime to make twists
Garnish: Mint sprigs and lime twists
Mint Water: Combine 1 C. water with ½ bunch fresh mint in a small saucepan and bring to a simmer. Turn off heat and let macerate for 10 minutes. Strain and allow strained mint water to cool. Cocktail: Cut the cucumber into thin slices and place in pitcher. Add vodka, pear nectar, Elderflower liqueur, lime juice and mint water. Refrigerate for at least 2 hours to allow the flavors to meld. Pour into lowball glasses filled with ice. Garnish with cucumber slices from the pitcher, fresh mint and a lime twist.
2 slices jalapeño or serrano
2 ounces silver tequila, such as Peligroso
4 ounces blood orange juice
1 ounce orange liqueur, such as Cointreau or triple sec
Freshly squeezed juice of 1/2 lime
Muddle jalapeño or serrano with silver tequila in a shaker. Add ice and blood orange juice (or other juices, such as tangerine or mango), orange liqueur and lime juice. Shake well and serve on the rocks in a tumbler.
Arcade Midtown Kitchen’s Men without Women Margarita
2 leaves Thai basil, plus more for garnish
2 slices cucumber, plus more for garnish
2 ounces agave nectar or simple syrup
Juice of 2 limes
1 1/2 to 2 ounces silver tequila, such as Peligroso
Splash of ginger ale
Combine Thai basil and two slices of cucumber in a shaker and muddle with the agave nectar or simple syrup. Add the fresh lime juice and tequila with crystal clear ice. Shake vigorously and pour over the rocks. Finish with a splash of ginger ale. Garnish with a cucumber slice on the side with a sprig of basil. Throw just a small pinch of black pepper on top.
2 cups Granulated sugar
2 cups Fresh lemon juice
1 750ml bottle dry white wine
1 750ml bottle champagne
2 Large bottles of soda water
1/4 cup Orange liqueur
1 Pineapple quartered, grated
In a large punch bowl, combine sugar, lemon juice, white wine, champagne, soda water liqueur and grated pineapple. Mix together well. Put in a large block on ice and garnish with additional pineapple and other fresh fruits such as strawberries. Let mixture chill and serve in small glasses.
Pour sugar onto a small, rimmed plate. Rub rims of two martini glasses with lemon wedge to moisten, then dip rims into sugar to coat. Place ice in a cocktail shaker. Add vodka, liqueur, and lemon juice. Shake until mixture is very cold, about 10 seconds. Strain into glasses. Garnish each with a twist of lemon peel.
6 cups water
2 cups strong tea
2 cups bourbon
1 cup sugar
One 6-ounce container frozen orange juice concentrate, thawed
One 6-ounce container frozen lemon juice concentrate, thawed
Garnish: Mint sprigs or lemon slices (optional)
Combine the water, tea, bourbon, sugar, orange and lemon juice concentrate in a large container or bowl, and mix until sugar dissolves. Pour into two gallon-size freezer bags. Freeze until an hour before serving. Place the frozen punch in a large bowl and let thaw, breaking up every 15 minutes. When punch is melted, add more ice or water as desired. Serve in punch cups. Garnish, if desired.
2 cups water
1 family-size or 4 regular tea bags
Boil the water. Add the tea bag(s) and let steep until cool. Discard the tea bag(s) and set aside
6 1/2 limes
2/3 C sugar, or to taste
1/2 C coarsely chopped peppermint
2 C white rum
4 C club soda
8 sugarcane swizzle sticks for garnish, optional
Cut the limes into quarters and add them to a pitcher along with the sugar. Mash the limes and sugar together using a muddler or the back of a wooden spoon until the juices from the limes have been released and the sugar has mostly dissolved into the lime juice. Add the mint to the pitcher and mash it together with the lime-sugar mixture. Pour the rum and the club soda into the pitcher and stir together. Put two pieces of the quartered limes in each tall glass and add ice cubes. Pour the mojito over the ice and garnish with a sugarcane swizzle stick, if desired, and serve immediately.
3/4 cup frozen ORANGE JUICE Concentrate, thawed
3/4 cup frozen A GRAPEFRUIT JUICE Concentrate, thawed
3/4 cup light rum
1/4 cup orange liqueur
1 1-liter bottle carbonated water, chilled
Florida Orange or Grapefruit Wedges (optional)
In a 2-quart pitcher combine thawed orange and grapefruit juice concentrates, rum, and orange liqueur. Gently stir in carbonated water. Serve at once over crushed ice. If desired, garnish with orange or grapefruit wedges. Makes 8 (about 7-ounce) servings.