Ginger Shandy Beer Cocktail

Beer cocktails are a growing trend, but they have actually been around quite a while. The Black and Tan and Snakebite are both traditional beer cocktails. So is the Shandy. This cocktail is a refreshing twist on the classic formula.

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Cherry Peach Pale Ale Beer Cocktail

Explore the more elaborate side of beer cocktails using a home made cherry and peach infused gin. The gin will take a few days, so plan ahead for this one.

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Blueberry Margaritas

If you’re making the salad and the beans in this issue, you already have all of the ingredients on-hand for making these refreshing margaritas. Here’s to an efficient shopping list!

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Rosemary Pear Sparkling Martinis

Thank you to Chicago’s North Shore Distillery for introducing me to the concept of rosemary simple syrup. Their recipes with the magic nectar sounded so good I had to do a little experimenting of my own. And here it is — my new favorite holiday cocktail.

The “evergreeny” flavor note is perfect for the holidays.

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Pink Grapefruit Masquerade Martinis

This refreshing and vibrant martini looks and tastes just like pink grapefruit, but there is no grapefruit involved in the recipe at all. I’d love to claim to be a genius-level mixologist, but I was honestly surprised at the flavor of this drink. We’ll just say grapefruit wasn’t exactly what I was going for, but here’s a toast to happy surprises.

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Winter in Manhattan

It wasn’t until two months ago at a kite art exhibit opening that I had my first Manhattan. The wheels began turning shortly thereafter, and the result is this wonderful winter weather treat. Tart cherry juice and Amaretto join the usual Manhattan ingredients for a deep and warming flavor.

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Cranberry Ginger Champagne Martinis

These martinis are so delicious and smooth we should probably call them 4-minute martinis — that is about how long they last before an empty glass is returned for a refill.

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Blackberry Ginger Martinis

My first taste of Domaine de Canton ginger liqueur was at the Miami Food & Wine Festival when we were there helping Chef Art Smith cook biscuits in our pizza oven at Rachel Ray’s Burger Bash. It was so delicious I could clearly recall the flavor when I later read the New York Times review that declared it nearly impossible to mix anything other than a wonderful cocktail with it. Interesting flavor that is easy to experiment with… perfect for the newsletter! These tasty Blackberry Ginger Martinis are the first experiment. Perhaps more will follow.

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Basil Martinis

A basil martini is the perfect compliment to an Italian or Mediterranean meal. The effect of the basil is intended to be a little subtle. If you find it too intense, reduce the amount of basil you use.

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Jalapeno Lemonade

This seemingly unnatural concoction makes complete sense once you taste it. The combination of sweet, sour and hot stimulates all of your taste buds… and don’t worry, it isn’t very spicy at all.

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Strawberry Valentine Martinis

These martinis are the perfect color and flavor for Valentine’s Day. I used Fragolino Wild Strawberry liqueur, which has tiny wild strawberries in the bottle. Divine Vodka, made in Michigan from Michigan grapes, has a slightly sweet finish that works very well for this use.

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Asian Pear Martinis

These heavenly concoctions are at once warming and refreshing thanks to the combination of pear, vanilla and ginger.

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Raspberry Chipotle Sangria

The Raspberry Chipotle Syrup used in the Raspbery Chipotle Champagne Martinis is so good, I had to try a Sangria with it as well. Mix these sangrias like cocktails rather than making a bigger batch from a whole bottle of wine.

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Blackberry Lemonade Martinis

The base for these martinis can be used for very refreshing virgin martinis as well as vodka martinis. Instructions are included for both. The blackberry lemonade also works well with rum or tequila. I suggest you experiment carelessly and enjoy responsibly.

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Burnt Lemon Martini

With the tartness of a lemon tempered by the caramelization process and balanced with honey, this martini delivers sophisticated flavors… and you get to use your grill (or a chef’s torch) to blacken the lemons.

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