I have spent more time on the beach this summer then any summer I can remember. I feel so lucky to live in a place where the beach is right down the street. The views are breath taking. The clean air and sound of the waves have a way of cleansing the soul. I recently made these for cocktail, wine and cheese picnic on the beach. After a gorgeous sun set, with an empty bottle of Don Julio, still warm enough to be in a bikini, surrounded by good friends, we were all glowing – it was a night I will always remember.
- 2. oz Don Julio Reposado Tequila
- .5 oz Orange Blossom water
- Juice from a lime
- Prickly pear puree
- Lime wedge for garnish
Shake Don Julio Reposado tequila, Orange Blossom water and lime juice in a shaker. Pour over ice into a collins glass, top with prickly pear puree. Stir. Garnish with a lime wedge.
Prickly Pear Puree
Peal outer cactus skin off of prickly pears. Put them in a pot with a cup of water. For every six pears add half a table spoon sugar. Simmer until they become soft and syrup like. Let cool. Fine strain into an airtight container.
This cocktail is soft and cozy. Délice means delicate in French. I thought it was the perfect word to describe the bouquet of luscious flavors in Pierre Ferrand Ambre Cognac.
- 1 3/4 oz Pierre Ferrand Ambre Cognac
- .5 oz cream
- 1 egg white
- 1/2 oz white peach nectar
- pinch demerara sugar
- dash of grated nutmeg for garnish
Combine all ingredience and dry shake. Add ice and shake again. Fine strain into a chilled cordial glass. Garnish with a few grates of nutmeg over the top.
Peel skin of soft white peaches. Cut peach into one inch pieces and combine with just enough water to cover the fruit. Let peaches simmer for an hour – add more water when necessary. Blend peachs and fine strain into an air tight container.
Salamanca is my favorite neighborhood in Madrid. The streets are lined with boutiques from all of my favorite designers. My best friend Jenny lives in Madrid and came up with this drink. Cantueso Alicantino is a liqueur made from the herb thyme. After a long day of shopping on a warm summer night, this cocktail is slightly herbaceous with hints of chamomile and soft bubbles that it a truly delightful way to end the day. Cheers to Jenny and many late nights on Calle Serrano in Salamanca.
- 1 oz. Cantueso Alicantino
- 4.5 oz dry champagne
- .5 oz chamomile simple syrup
Pour Cantueso Alicantino and chamomile simple syrup into a champagne flute, bar spoon stir. Fill with champagne to the top.
Chamomile Simple Syrup
Makes 12 oz.
- 1 cup water
- 1 cup sugar
- 2-3 tablespoons finely chopped chamomile
Bring all ingredience to boil. Allow syrup to boil for a minute then reduce heat and let simmer for ten minutes. Make sure to stir. Strain syrup into an airtight container.
Sweet yet tangy plum paired with spicy rye and rich, herbaceous Averna is a truly invigorating experience.
- 1.5 oz Bulleit Rye
- 1 oz Averna
- .5 oz Plum Syrup
Place all ingredience in a mixing glass. Fill with ice and bar spoon stir. Fine strain into cordial glass. Add a lemon twist for a garnish.
Makes 12 oz
- 7 very ripe, soft, juicy, dark purple plums
- 1 cup sugar
- 1 pinch of salt
- juice of one lemon
Peel the outer layer of each plum and cut into pieces. Combine four cups water, with sugar, lemon juice, salt and plums in a stock pot. Let simmer for two hours. Let cool. Place syrup in a blender, blend until smooth, fine strain into a airtight container.