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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Homemade Meyer lemon liqueur (Limoncello)

There’s something old-fashioned about sipping a glass of liqueur after a meal, especially when the liqueur happens to be homemade!

For centuries liqueurs were made to preserve, let’s say, a harvest of plump raspberries, green walnuts or sunny lemons. But it’s a craft that has been almost forgotten by the modern cook.

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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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Food and Style - Strawberry Cosmopolitan with Ginger Liqueur and Rhubarb Bitters

Locally grown strawberries, whether from your own backyard or a small farm, bear no resemblance to their commercial counterparts. They’re usually small and imbued with a dense crimson color through their core – and they’re tiny bombshells of flavor. No wonder children and adults alike get addicted to the fetching berries.

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If you’ve never had a Bloody Mary made with fresh tomatoes, you’re in for a treat. It makes a lighter, more delicate and yet unbelievably flavorful libation.

Here the fresh tomatoes are puréed with four different fresh herbs: basil, oregano, thyme and parsley. The herbs infuse with the fresh juice for 20 minutes before being strained – time enough to impart their ambrosial perfume to the tomato juice.

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