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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Grapefruit gin & tonic with cilantro

London Dry Gin itself is what gave me the inspiration for this refreshing cocktail.

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Persimmon Cosmopolitan

December 20, 2012

Persimmon Cosmopolitan

Persimmons are fruit trees that are native to China, but they’re now grown in many parts of the world. There are two main varieties of persimmons: non-astringent and astringent. The difference between the two types is the amount of tannins in the fruit. The heart-shaped Hachiya persimmons, perhaps the most common variety, are astringent. Before they ripen, they’re loaded with bitter tannins and are not palatable, but once they’re perfectly ripe and their flesh has completely softened they become quite sweet.

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Kir Royal

November 19, 2012

Kir Royal – the ultimate elegant cocktail – evokes thoughts of Paris and grand festivities (at least to me!). And why shouldn’t it? After all, the main ingredient in this sublime cocktail is Champagne and most of us don’t sip Champagne every day. We save it for special occasions. And that’s a good thing; it gives us a chance to really savor this supreme beverage without taking it for granted.

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