Beet Bellini with pickled ginger

Beets might be a vegetable, but they are inherently sweet and lend themselves marvelously to this Bellini. Here red beetroots are juiced and then mixed with ginger liqueur, fresh ginger juice and Prosecco to make a most dazzling cocktail. The garnish of the pickled ginger only makes this Bellini more enticing.

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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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Raspberry smoothie with buttermilk and pistachios

Come summer, my raspberry bushes are crawling with fruit. And even though the birds eat their fair share, I harvest an abundance of the vibrant little berries every day. I sometimes even get enough to make a batch of jam, but most of the time we enjoy them on their own, in sorbets, in a cobbler made with local peaches… or in this luscious smoothie.

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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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