Put a 1/2-cup scoop of ice cream in each of 4 tall glasses. Drizzle 2 Tbs. kirsch over each one and top off with ginger ale. Garnish each with a maraschino cherry. Serve immediately with a straw and a long-handled spoon.
Pour 2 Tbs. of the chocolate syrup and 2 Tbs. of the club soda into each of 4 tall glasses. Stir to combine. Drop a 1/2-cup scoop of ice cream into each glass. Drizzle 2 Tbs. of the espresso and 2 Tbs. of the Kahlúa over each portion. Fill the remainder of each glass with club soda. Serve immediately with a straw and a long-handled spoon.
Put a 1/2-cup scoop of ice cream in each of 4 tall glasses. Drizzle 2 Tbs. Sambuca over each one and top off with club soda. Serve immediately with a straw and a long-handled spoon.
For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.
Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.
Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.
Freeze 10 beer mugs, pint glasses, or schooners. Spread celery salt in a small saucer. Wet the rims of the glasses with the lime wedges, then dip the rims in the celery salt. Squeeze one lime wedge into each glass and add the wedge to the glass. Add a dash of the hot pepper sauce, 1 tsp. of the horseradish, and a small pinch of sea salt and black pepper to each glass. Add 2 Tbs. of the beef stock to each glass and mix well. Fill each glass with 3/4 cup of the tomato juice cocktail and half a bottle of the beer. Stir gently so you don't make too much foam. Garnish with the lime wheels and serve immediately.
Put the cherries in a cocktail shaker and mash them with a muddler or the end of a wooden spoon until well crushed, about 1 minute. Add the tequila, lime juice, agave nectar, maraschino liqueur, and 8 large ice cubes. Cover the shaker and shake vigorously for 30 seconds. Immediately strain into a rocks glass filled with fresh ice. Garnish with the cherry.
In a cocktail shaker, muddle 5 of the thyme sprigs with the lemon juice. Add the agave nectar, vanilla liqueur, tequila, and ice and shake for 5 seconds. Double strain into a chilled cocktail glass and garnish with the lemon zest strip and the remaining thyme sprig.
Put the cherries in a cocktail shaker and mash them with a muddler or the end of a wooden spoon until well crushed, about 1 minute. Add the tequila, lime juice, agave nectar, maraschino liqueur, and 8 large ice cubes. Cover the shaker and shake vigorously for 30 seconds. Immediately strain into a rocks glass filled with fresh ice. Garnish with the cherry.
Put the salt in a saucer and wet the rim of a highball glass with grapefruit juice.
Salt the glass by dipping the wet rim in the salt. Fill the salted glass with ice. Add the tequila, then the juice, and stir carefully so as not to mess up the salted rim.
In a medium (3-quart) saucepan, combine the rhubarb, sugar, and ginger with 1 cup water. Bring to a boil over medium-high heat, then lower the heat to medium-low and simmer, stirring occasionally, until the rhubarb is broken down and softened, about 15 to 20 minutes.
Strain through a fine-mesh sieve, pressing on the solids. Stir in the lemon juice and refrigerate until chilled.
Divide the syrup among 6 champagne flutes (about 1/4 cup each) and top with sparkling wine or soda water.
Pour the vodka, pineapple juice, coconut cream, pimento dram, and bitters into an 18- to 20-oz. cocktail shaker filled with cracked ice. Shake lightly and strain into an 8- to 11-oz. Collins glass filled with more cracked ice. With a nutmeg grater, grate a little of the cinnamon stick over the drink. Garnish with the cinnamon stick.
Put the oranges, lemons, limes, and mint in a large plastic container. Pour the agave nectar over the fruit. Add the tequila and mix gently. Add the white wine, cover, and let the mixture marinate in the refrigerator for a few hours.
Put the fruit mixture in a large drink dispenser or divide among 2 large pitchers. Top off with the sparkling wine and the lemon-lime soda.
Using a peeler, remove the zest from the lemons, avoiding the white pith. In a medium bowl, combine the lemon zest and the sugar, stirring with a wooden spoon until the sugar is fragrant and has the texture of soft, fresh snow, about 10 minutes. Add 3/4 cup boiling water to the bowl and stir to dissolve the sugar. Strain the syrup and let cool.
Juice the lemons and strain the juice —you’ll need 1 cup plus 2 Tbs. juice.
At least 3 hours and up to 6 hours before serving, combine the syrup, lemon juice, wine, aquavit, strawberries, and cucumbers in a large bowl or pot. Chill in the refrigerator.
Just before serving, pour the punch into a large chilled punch bowl or dispenser, with a block of ice. Add the sparkling water and gently stir.
Put the mint leaves and sugar in a small pot and crush the leaves with a wooden spoon. Pour in the boiling water and stir until the sugar dissolves. Set aside to steep and cool for 15 minutes.
Meanwhile, in a blender, purée the cucumber with 2 cups cold water. Strain the cucumber liquid and mint liquid through a fine strainer into a large bowl; discard the solids. Pour the liquid into a large pitcher. Add the lemon juice and 3 cups cold water; stir to combine. Serve over ice.
Blend the milk, cream, cocoa, sugar, vanilla, and a pinch of salt in a blender until well combined and the sugar is dissolved. Add the ice and blend just until slushy. Transfer to glasses, top with the chocolate shavings, and serve immediately with spoons.
Pass the heirloom tomatoes through a potato ricer into a glass measuring pitcher, pressing on the solids with a spoon to extract as much juice as possible. Discard the solids. You need about 4 oz juice (reserve the remainder for another use). Cover and refrigerate the juice for at least 30 minutes before serving.
Add the vodka, lime juice, horseradish, hot-pepper sauce, salt, and black pepper to the chilled juice and stir to mix well. Taste and adjust the seasoning. Fill a highball glass halfway with ice. Thread the grape tomatoes onto a wooden skewer. Pour the tomato mixture over the ice, garnish the glass with the skewer, and serve.
Put the salt in a saucer and wet the rim of a highball glass with grapefruit juice.
Salt the glass by dipping the wet rim in the salt. Fill the salted glass with ice. Add the tequila, then the juice, and stir carefully so as not to mess up the salted rim.
Combine the sugar and strawberries with 2 cups water in a medium saucepan. Bring to a boil over medium- high heat, stirring occasionally. Reduce the heat to low and simmer until the berries begin to release their color and soften slightly, about 3 minutes. Stir in the lemon zest. Set aside and let cool completely. The berries will continue to soften and release their color while the syrup cools.
Pour the cooled syrup and berries into a fine sieve set over a pitcher or bowl. With the back of a spoon or a rubber spatula, press lightly on the berries to extract most of the syrup. Discard the solids.
Add the lemon juice and 2-1/2 cups cold water to the syrup mixture and stir until well blended.
The lemonade can be served immediately over ice or refrigerated for up to two days.
Sliced strawberries, melon, or
peaches.
Whole blueberries, raspberries,
or pitted cherries.
Sprigs of fresh thyme, verbena, mint,
or rosemary.
Lemongrass slices or straws, lemon
or lime slices, or ginger slices.
Combine all of the ingredients in a blender and blend until smooth. Serve in a chilled glass.
Put the lemon slices in a large bowl and pour the brandy over them. Let macerate at room temperature overnight.
In a small saucepan, combine the sugar with 3/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat, add the tea bags, and steep for 2 to 3 minutes. Discard the tea bags and let the syrup cool.
At least 3 hours and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Chill in the refrigerator.
Just before serving, pour the punch into a large chilled punch bowl with a block of ice. Add the sparkling wine and sparkling water, and gently stir.
