2 C vodka
3 C mango-pineapple sorbet (or peach, orange, lemon, etc.)
1/2 C grapefruit juice
juice of 1 lemon and 1 lime
2 C Squirt or other grapefruit pop
2 C San Pellegrino Limonata (Italian lemon soda)
Mix all in a pitcher or punch bowl and serve with sliced citrus pieces.
1 lb fresh ginger, washed and coarsely chopped
juice and zest of 2 lemons
juice and zest of 2 limes
2 C white sugar
2 C light brown sugar
enough water to add to the lemon & lime juice to make 3 C liquid
Add all ingredients to a saucepan. Stir to combine the sugar slightly. Bring to a boil and then reduce and simmer for about 15 minutes or until the sugar syrup is highly flavoured with the ginger and citrus. Pour through a very fine sieve and refrigerate.
To make ginger beer: Add cold syrup into glass. For a 12 oz glass a couple tablespoons will likely do nicely, but this is definitely to taste. Top with very cold soda water. Stir. Drink. Ice is optional.
This is a great cocktail mixer and goes great with: dark rum for a dark & stormy, gin, vodka, even tequila.
Makes about 1 – 1 1/4 quarts of syrup depending on how much liquid you boil off.
5 oz of good, junmai grade sake
2 oz fresh-squeezed orange juice
.5 oz fresh-squeezed lime juice
1 oz ginger syrup
4 dashes orange bitters
very thinly sliced orange and lime slices for garnish
In a large shaker mostly filled with ice, combine all the above ingredients and shake well. Strain into chilled cocktail (martini) glasses and garnish with lime and orange slices. Serves two.
Alternatively, you could serve this on the rocks in a highball glass and top with soda water for a great fizzy drink.
1/2 lb of ginger (about two large pieces)
Chop washed ginger in food processor. Add to water and sugar and simmer on low for about an hour. Strain and pour into a bottle, cool.
4 large springs spearmint
4 large springs lemon balm/melissa
1 C fresh-squeezed lemon juice
1 C fresh-squeezed lime juice
1 1/2 C sugar
1 C warm water
5-6 C cold water, depending on how strong you like your lemonade
Dissolve the sugar in the warm water, adding more water if needed to dissolve. Muddle the mint and lemon balm in your pitcher and add in the sugar water and citrus juices. Mix well. Top of with as much very cold water as you want. This is great made a little stronger (i.e. less cold water) and then diluted with some sparkling water right before serving.
Also, instead of about a 2 cups of the water you could add in some plain or lemon vodka and/or even replace some of the sugar with limoncello liqueur for a more adult drink. On the rocks, topped off with fresh lemon slice and mint spring and soda water, this makes an amazing cocktail.
2 oz gin
½ oz limoncello
½ oz fresh lime or lemon juice
½ oz syrup
lime or lemon slices
lemon balm (opt)
sparkling water (opt)
I’ve made this cocktail two ways. The second is more of a gin Mojito. Depending on how sweet you like your cocktails, you might want to omit the ½ oz of simple syrup.
1) Fill a cocktail shaker with ice and add in the gin, limoncello and lime juice. Shake vigorously for 15 seconds. Strain into a rocks glass, add a few ice cubes and garnish with a slice of lime or lemon.
2) Muddle several sprigs of lemon balm and lime slices in a highball glass. Add the gin and limoncello and mix well. Add several ice cubes and then top with soda water to taste.
In a rocks/old fashioned glass, add:
4 ice cubes
4 oz limoncello
1 oz fresh lemon juice
Top with soda water, stir, and garnish with a lemon slice.
This recipe is for 2-3 people
600 ml whole milk
1 Cinnamon stick
1 vanilla bean, slit in half, seeds scraped out
4-5 large egg yolks
Peel of 1 tangerine or zest of 1/2 orange
Freshly grated nutmeg to taste
140 g superfine sugar
250 ml cream
Brandy or Cointreau/Grand Marnier or rum to spike with – depending on what you like. I prefer brandy and a little Cointreau.
Pour milk into a heavy-bottomed saucepan, add in the cinnamon stick, cracked in 3rds, the vanilla bean and all the seeds you’ve scraped out.
Heat this mixture until just scalded, but NOT boiling. You may also want to add in a pinch of salt.
Meanwhile, beat your egg yolks until they begin to be light yellow and fluffy, and then very, VERY slowly add in your sugar while beating on high until it becomes very stiff. At this point remove the cinnamon, vanilla pod, orange peel/zest and if you need to, strain it though a sieve.
Once your milk is scalded, you need to temper your egg mixture by very, very carefully adding in a little bit of the hot milk mixture to your eggs (NOT the other way around), while beating on medium. Very slowly add in until your egg mixture is very runny, and then you can take the now runny eggs/milk and add it slowly to the rest of the milk (WHICH IS NOT BOILING!) while whisking it in. This way you don’t scramble the eggs, but they get cooked. Now, add in your cream and warm until nice and hot for drinking, but not boiling, or even simmering – just warm. Pour into mugs and spike to your heart’s content.