I made this wintry cocktail for my friend Shannon’s wedding last month, and I think it’s the perfect drink to clink on New Year’s Eve, too. (Plus this photo shoot was a convenient excuse for breaking in my new silver-foiled glassware, heh heh!) Pure tart cherry juice has an earthy, almost herbal flavor that I like to balance with spicy ginger and sweet navel orange (avoid cherry juice blends, which are dulled with apple and grape). The booze is added separately, so any kids and designated drivers at your party can enjoy a virgin punch. Assemble two days ahead to allow the orange peels to release their oils.
It’s peak tomato season, my friends, which means the markets are overflowing with specialty shapes and colors. I wanted to try only golden varieties for a veggie cocktail that’s a lighter take on the classic bloody Mary. While this bright yellow beverage has a milder flavor than its crimson cousin, a spiced rim gives it plenty of kick. I made the whole thing in my juicer (you can substitute a blender, then strain out the pulp). Get the recipe after the jump!
Last Thursday I invited a few friends over to watch the premiere of Under the Gunn, starring the dapper Tim Gunn of Project Runway (aka “Fashion Dad”). I always serve a special cocktail for ladies’ TV night, and on this frigid eve I hoped to warm us a bit with a clove-laced citrus punch and Sriracha popcorn.
The decanter and glasses from Fishs Eddy make me so happy — they remind me of the diamond-patterned walls in the rec room of my late Maw Maw Rita. With bellies full of French toast, my cousins and I played countless rounds of ping pong in that cheerful room. Here’s how I made the cocktail.
Spiced Blood Orange Punch
- canned dark, sweet cherries in heavy syrup
- clove syrup (see recipe below)
- unsweetened blood orange juice
- sparkling water
- lime slices for garnish
Put a half-shot of gin in a party glass. Drop in a cherry and a splash of syrup from the can, then add a teaspoon of clove syrup. Fill the glass two-thirds with blood orange juice, then top off with sparkling water and a lime.
- 1 cup filtered water
- 1 cup raw sugar
- 1/8 teaspoon ground cloves
Put the water and sugar in a saucepan and bring the mixture to a simmer. Stir until the sugar dissolves. Stir in the cloves and remove from the heat. The syrup will keep in the fridge for several weeks.
My friend Becky Striepe (arguably the friendliest lady in Atlanta) invited me to contribute another cocktail to her Glue and Glitter blog. I came up with a blueberry-thyme lemonade with optional vodka. Transportation in an adorable vintage ice bucket is also optional . . . but earns you miles of style points! You can get the recipe here.
Summer is stone fruit season! In my opinion, nectarines and cherries taste best when booze-soaked and slurped off the bottom of a lowball glass. So I created this stone fruits and ginger sangria for my friend Becky’s blog, Glue and Glitter. You can get the recipe here.