Bourbon Sidecar with lemon bitters

I’ve always loved cooking with spirits. Indeed, a dash of Cognac, Bourbon, Tequila or fruit liqueur – just to name a few – can transform a dish, delivering heaps of flavor and depth in every spoonful. But now and then I love to indulge in a good cocktail too… and the Sidecar has always been a favorite. In this version, I substitute a smoky Bourbon for the Cognac, giving the classic cocktail a taste of the New World. Plus, it gets a flavor boost with aromatic bitters.

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Watermelon cocktail with ginger liqueur and sugar-spiced rim

Biting into a slice of ripe, juicy watermelon is absolutely thrilling, and I wanted the first sip of this cocktail to be just the same. The aromatic, sweet watermelon pairs marvelously with the ginger liqueur while a generous splash of fresh lime juice keeps its sweetness in check. Furthermore, the sugared rim, spiked with cayenne, brings a delightful spicy hint to each sip.

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Honeydew and Mezcal margarita with chipotle syrup

Mezcal could be described as Tequila’s “smoky sister”. Both spirits are made with the piña (or heart) of the agave plant, and the distilling process is the same. But for Mezcal, the piñas are cooked in underground pit ovens, a method that gives Mezcal its seductive smoky flavor.

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Apricot Mojito with lemon balm

Apricot season is very short-lived, and you have to make the most of it. So aside from eating them on their own (or in sumptuous desserts), why not enjoy them in cocktails—as in this mojito?

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Pomegranate Sangria with kumquatsI’ve never been a sweet tooth when it comes to cocktails—or, as a matter of fact, to any beverage. So, unsurprisingly, you’ll find no sugar added to this Sangria. Here I rely on the natural sweetness of the pomegranate juice and the Cointreau to give the sugar-pop you’d expect in any normal punch. But that’s not all: a splash of fresh lime juice adds a juicy acidity that makes this Sangria truly mouthwatering.

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