Blood Orange Margarita

2 oz silver tequila
1 1/2 oz lime juice
3/4 oz orange liqueur
1/2 oz simple syrup
1 oz blood orange purée*
lime or blood orange garnish

Combine all ingredients in a shaker filled 2/3 of the way with ice. Strain over ice.

G's review: Who can resist blood oranges? This drink is succulently sour with a gorgeous color--definitely a sipper. Enjoy!

*Blood orange purée:
Blend the following until smooth:
4 blood oranges peeled and segmented
1 T simple syrup
1 t lemon juice

Mojito

2 sprigs tender young mint
1 oz simple syrup
3/4 oz fresh squeezed lime juice
1/2 oz light rum
2 dashes angostura bitters (optional)
1 3/4 oz club soda

In the bottom of a highball glass muddle one mint sprig with the simple syrup and lime juice. Fill the glass 3/4 of the way with ice. Add the rum, bitters and club soda. Stir briefly, garnish with a sprig of mint.

G's review: The perfect recipe for the classic I like to think of as the mint julep's Cuban cousin. One source I found says that the name comes from Spanish 'mojo', sauce (often containing lime juice in Cuba), but another says it comes from the African word 'mojo', which means to place a little spell. And if that's not right up my alley, I don't know what is. I'll have another!

White Lady

1 1/2 oz gin
1 oz Cointreau
3/4 oz fresh squeezed lemon juice

Combine ingredients in a shaker filled 2/3 of the way with ice. Shake well and strain into a chilled cocktail glass.

G sez: Clean, crisp, and simple. Like this white lady. Well, not simple.

Tequila Sunrise (1920s version)

1 1/2 oz fresh squeezed lemon juice
1 oz simple syrup
1 1/2 oz white tequila
1/2 oz creme de cassis
1/4 oz grenadine
2 oz club soda

Combine lemon juice and simple syrup in a shaker filled with ice. Shake well and pour over a pint glass of ice. Then, add the following in this order: tequila, club soda, creme de cassis and the grenadine.

G's review: When I drink this, I feel like an East Egg flapper at one of Jay Gatsby's parties. Now all I need is some music and a little sequiny hat...

Tequila Sunrise

1/2 oz white tequila
4 oz fresh squeezed orange juice
3/4 oz grenadine

Fill a Collins glass with ice. First add the tequila, then the orange juice, and finally the grenadine for the perfect presentation.

G sez: Pour the ingredients slowly so the layers come out perf! (As with most things in this world, the photo does not do this little beauty justice. Sort of like how Patrick Swayze looks ridiculous hugging a brown unicorn.)

Myer's Cocktail

1 1/2 oz light rum
3/4 oz simple syrup
3/4 oz fresh squeezed lemon juice
1 tsp grenadine

Combine all ingredients in a shaker filled 2/3 of the way with ice. Shake well and garnish with a lemon.

G's review: Oh! Smooth, fruity loveliness. It's like the Bacardi Cocktail, but who wants Bacardi rum when you can have Myer's? One time J accidentally made it with gin (my favorite!) and I liked it just fine, but he took it away before I could finish it. I still love him.

French 75

1 oz gin
3/4 oz simple syrup
1/2 oz freshly squeezed lemon juice
3 oz champagne (we used prosseco)
 
Combine gin, simple syrup and lemon juice in a shaker filled 2/3 of the way with ice. Shake well and strain into goblet, cocktail glass or champagne flute and top with champagne.

G sez: What a sparkly, lovely drink! Reminds me of the way unicorns' horns might shine in the sunlight. Wonderful!

Bloody Mary

2 oz vodka
4 oz tomato juice
1/2 oz fresh squeezed lemon juice
3 dashes Tabasco
2 dashes worcester
pinch of salt
pinch of freshly ground black pepper
freshly grated horseradish (optional)
lime wedge for garnish

Combine everything in a cocktail shaker filled with ice. Roll the shaker back and forth instead of shaking it. Strain into a Collins glass filled with ice.

G's Review: This Bloody Mary has just the right amount of sass and spice. Great for Sunday brunch. I'm gonna ask J what would happen if we subbed the salt and pepper with Spike seasoning. I heart me some Spike.

Velvet Mai Tai

1 1/2 oz dark rum
1 oz añejo rum
1/2 oz John D Taylor's Velvet Falernum
3/4 oz Cointreau
1 oz fresh squeezed grapefruit juice
3/4 oz fresh squeezed lime juice
2 dashes angostura bitters

Combine all ingredients in a blender with a cup of crushed ice. Blend for 5-10 seconds on medium speed (note: this is a quick blending technique and the ice isn't meant to be totally blended). Pour into an old fashioned glass. Garnish with mint sprig and pineapple spear.

G sez: Smooth, rich, yummy rummy in my tummy. Srsly.

Bee's Knees

2 oz gin
3/4 oz honey syrup
1/2 oz fresh squeezed lemon juice

Fill a shaker 2/3 of the way with ice. Strain into chilled cocktail glass. Garnish with lemon wheel.

How to make the honey syrup:
Combine equal parts water and honey in a small saucepan over medium heat. Stir until completely combined. Remove from heat and allow to cool. Refrigerate for up to one week.

G's review: Besides having a kick arse name, this little number is refreshing, not-too-sweet and simply decadent. Also try the Bee's Kiss (coming soon!), one of my top five favorites.
Note: J always laughs at me for having too many favorites, but that just means that I lovelovelove lots of things and that makes me happy.

Cherry Blossom Sling

3 brandied cherries
splash of the liquid from brandied cherries
3 lime wedges
1/2 oz gin
3/4 oz cherry heering
1/2 oz simple syrup
1/4 oz lime juice
splash of club soda
dash of angostura bitters

Muddle the cherries, the splash of their liquid and the lime wedges in a cocktail shaker. Add gin, cherry heering, bitters, simple syrup and lime juice. Add ice and shake vigorously. Strain into a Collins glass filled with ice. Top with club soda and garnish with lime wedge.

How to make the brandied cherries:
1/4 cup sugar
1/4 cup water
1 tbsp fresh lemon juice
1 tsp vanilla extract
1 cinnamon stick
1 tsp anise extract
1/2 tbsp whole cloves
1 lb pitted cherries
5 tbsp brandy


In a medium saucepan, combine sugar, water, lemon juice, vanilla, anise, cinnamon and cloves. Bring to a boil over medium-high heat. Reduce to a simmer. Add the cherries and simmer for 2-3 minutes. Remove from heat and stir in the brandy. Let cool, then refrigerate for 8-12 hours. Strain the juice into a clean glass jar. Add the cherries, discarding everything else. Refrigerate for up to one month.

G sez: I think I am in love. The hint of licorice from the anise yields a really interesting taste, and the rich cherry flavor is divine. It's a remarkable drink, but still sweetie enough for me. I would like to try a version that has the muddled cherries right in the drink, rather than strained. Worth the extra work! Well, I didn't do any extra work, but J did, and it was worth it!

Frozen Blue Hawaii

1 oz light rum
1 oz blue curaçao
1 oz cream of coconut
2 oz pineapple juice
Assorted garnishes

Add all ingredients plus 1 cup of crushed ice to a blender and blend until smooth. Serve in a balloon wine glass and garnish with tropical fruits.

G's review: I really love coconut drinks and this is one of my new favorites. The frozen version is a nice alternative to a colada. Frothy yum yum awaits your tongue. A great end-of-summer drink.