Golden Ananas

Happy Memorial Day weekend! In honor of the start of summer, I'm raising a glass—or more specifically, a hollowed-out pineapple—filled with this tropical cocktail.

Golden Ananas

3/4 oz mezcal

3/4 oz aged rum

1 oz fino sherry

1 oz pineapple juice

1/4 oz cinnamon syrup

Combine all ingredients in a shaker with ice. Shake vigorously for 10-15 seconds, then strain into a highball glass or tropical fruit over crushed ice.

Notes: Spicy, sweet and sophisticated, these are my favorite kinds of tiki cocktails. Created by Lynnette Marrero of Llama Inn, the cinnamon syrup is a slightly fussy but positively essential ingredient. To make, combine 1 cup of sugar with 1 cup of water and a cinnamon stick. Let it stand for as long as you can (ideally overnight, but at least an hour), then strain and store in the fridge. Cheers!

Image by Lizzie Munro for PUNCH.

Gimlet

I love an innovative cocktail (citric acid instead of citrus! strawberry-thyme shrub!) as much, or admittedly perhaps more, than the next guy. But the best bartenders I know are the ones who can shake up an impeccable classic cocktail. A well-made Gimlet (especially with John's recently released Spring Gin) is one of those classics I can't get enough of lately.

Gimlet

2 oz gin

3/4 oz freshly squeezed lime juice

3/4 oz lime cordial

Combine ingredients in a cocktail shaker with ice. Shake for 10-15 seconds, then strain into a chilled coupe glass. Garnish with a lime wheel. 

 Notes: You can use Rose's Lime Cordial, but the homemade stuff is easy to make and so much more delicious. Simply combine several ounces of 1:1 simple syrup with the zest of 3 or 4 limes and let sit for 15-20 minutes, or until cool. Strain before using; the cordial will keep for several weeks, especially if you add a dash of vodka.

Any gin (or vodka, though I'm a gimlet purist) you like will do here, but lighter, less juniper-heavy gins might be loveliest in such a limey libation. Cheers to spring!


Image by Leslie Pariseau.

Pineapple Milk

I haven't been around much lately, and one of the things that's been occupying my our time has been the Ann Arbor Distilling Company. John's taken the helm and is having the time of his life. For me, that means tasting gin recipes, weighing in on label designs, and enjoying cocktails by the incredible team behind the bar. Not so bad, huh? We haven't made a brandy yet, so this tiki-inspired sipper is strictly an at home indulgence—join me in one, will you?

Pineapple Milk

1 1/2 oz Brandy de Jerez

3/4 oz half and half

3/4 oz pineapple juice

1/2 oz aged rum

1/2 oz rich cane syrup

1/2 oz hazelnut cordial

1 dash cherry bitters

1 dash aromatic bitters

Combine all ingredients in a shaker with ice. Shake vigorously for 10-15 seconds, then double strain into a punch or deep-bowled wine glass with a large ice cube. Garnish with a dusting of freshly grated nutmeg.

Sounds heavenly, doesn't it? If you can't get your hands on some Brandy de Jerez, another brandy or cognac will do just fine. Frangelico is a popular hazelnut liqueur, but you can also make your own if you're feeling crafty. And if you feel like taking the at-home adaptation up a notch, infuse your syrup with a vanilla bean or two—cheers!

Image via BlackTail.

Golden Cadillac

A 70s classic updated with a touch of coconut cream to sweeten your weekend.

Golden Cadillac

1 oz Galliano

1 oz crème de cacao

1 oz coconut cream 

Combine ingredients in a shaker with ice. Shake vigorously for 10-15 seconds, then strain into a chilled coupe glass.

Notes: Totally over-the-top, this sipper is a cream cocktail that makes a fabulous nightcap or boozy dessert. The coconut cream is a tropical substitute for the original heavy cream, but I have a feeling you'll enjoy it either way. And if you find yourself fresh out of Galliano, swap it for sambuca or Neopolitan liqueur. Hope this helps lift your spirits.

Image by Daniel Krieger for PUNCH.

Lemon-Thyme Soda

A tart sipper for a warm fall afternoon.

Lemon-Thyme Soda

1 1/2 cups sugar

2 cups water

1 oz fresh thyme

freshly squeezed lemon juice

soda water

Combine sugar and water in a pan and bring to a boil. Add thyme and steep until cool, then pass through a fine strainer. Combine 1 1/2 oz thyme syrup with 1/2 oz lemon juice in a shaker; shake for 10 seconds. Strain into an ice-filled Collins glass. Add soda water to taste and garnish with a sprig of thyme.

Notes: This fall-infused lemonade is perfect on its own, but if your Friday afternoon is calling for something a bit stiffer, a splash of vodka wouldn't hurt it one bit. Cheers!

Image via ABC Kitchen.

Autumn Daiquiri

October has arrived; I say we toast with a daiquiri all dressed up for fall!

Autumn Daiquiri

2 oz aged rum
¾ oz spiced demerara syrup
¾ oz freshly squeezed lime juice
 

Combine ingredients in a shaker with ice; shake for 10-15 seconds. Double strain into a chilled coupe glass and garnish with a lime wheel.

Notes: To make the spiced demerara syrup, grind 2 grams star anise, 8 grams dried ginger, 6 grams vanilla bean, 6 grams black pepper, 6 grams cinnamon, 3 grams nutmeg, and 5 grams dried orange peel in a spice grinder until powdery (You could also substitute a pumpkin pie spice, though the cocktail will have a little less kick). Add 1 oz. of the spice mixture to 2 cups of water and 2 cups of demerara sugar and simmer on low heat for 20 minutes. Strain and refrigerate for up to 2 weeks, where it will make a great addition to not only this cocktail but your morning coffee, afternoon tea, or on pumpkin pancakes.

Cheers!

Image by Sal Rodriguez for Imbibe.

Watermelon Frosé

Labor Day weekend means a last chance to grill by the pool, eat rainbow sprinkle-covered ice cream cones, rock all-white outfits, and drink fabulous frozen summer cocktails before the school year starts. And I've got just what you need to make it a perfect holiday weekend-Watermelon Frosé!

Watermelon Frosé

2 cups chilled rosé

1 1/2 cups chopped watermelon

1/2 cup simple syrup

 3 1/2 cups ice

Combine ingredients in a blender and blend until desired consistency is reached, approximately one minute.

Notes: Pretty easy, right? To kick things up a notch and achieve a super-slushy texture, freeze the watermelon chunks in advance. And if you need to drown your sorrows about the end of summer, throw in a splash of vodka-I won't tell. Cheers!

Image by Nole Garey for Oh So Beautiful Paper.

A Single Glass

"A single glass of Champagne imparts a feeling of exhilaration. The nerves are braced, the imagination is stirred, the wits become more nimble."

Winston Churchill 

Image by Stephen Jerkins.

Frozen Negroni

 Let's keep it simple and slushy this weekend, shall we?

Frozen Negroni 

1 oz Campari

1 oz gin

1 oz sweet vermouth

3/4 oz syrup

juice of one orange

Add all ingredients to a blender with roughly six ounces of ice. Blend until smooth, adding ice to achieve the desired texture. Pour into chilled glass and garnish with an orange wheel. 

Notes: You're throwing simple syrup, oj and ice into this classic cocktail, so there's no need to pull out your best gin (or sweet vermouth). Go easy on the ice as you figure out the perfect consistency of your frozen negroni, and simply increase the recipe for bigger batches perfect for porch sitting-cheers!

Image by @chloefrechette for PUNCH.

Sparkling Lemonade

John and I may be thinking about nothing but fall flavors, but we're drinking summery cocktails, including this lemonade, punched up with tarragon and gin!

Sparkling Lemonade

10 sprigs tarragon

2 thinly-sliced lemons

2 tablespoons sugar

3/4 cup gin

3/4 cup elderflower liqueur

1/3 cup freshly squeezed lemon juice

club soda

Gently muddle tarragon, lemon slices and sugar in a large pitcher. Add gin, elderflower and lemon juice; stir to combine. Add ice and club soda, then serve.

Notes: We can hardly keep St George's Botanivoire gin in stock at our house, and it's the spirit I'd use in this botanical cocktail. That said, your favorite unaged gin will be delightful in this pitcher cocktail that serves six. So invite a few friends over, and cheers!

Image by Danny Kim for Bon Appétit.

Daiquiri No. 2

Despite my deep and abiding love for this classic cocktail, I realized I've never shared our recipe for the Daiquiri No. 2—and what better time could there be for a citrusy rum sipper than in the midst of this heatwave?

Daiquiri No. 2

2 oz rum

1 oz freshly squeezed lime juice

1/2 oz syrup

1/2 oz Luxardo

Combine all ingredients in a shaker with ice. Shake for 10-15 seconds, then double strain into a chilled coupe glass and garnish with a lime twist. 

Notes: Luxardo, a maraschino cherry liqueur, is an old-school ingredient that'll look gorgeous on your bar cart and only run you about $30. Although I prefer to drink my daiquiris straight up, if you decide to add ice, make sure to use the biggest cubes you can find (or check out this recipe for a frozen daiquiri), as they'll dilute the drink more slowly. And if you find that rum and lime cocktails are all you can stand to make this weekend, you can also revisit Daiquiris No. 1 and 3 for a perfect summer trifecta—cheers!

Image by Peden & Munk.

Frozen Strawberry Negroni

It's been another long, tough week and I don't know about you, but I'm ready for a cheerful cocktail and the company of the people I love most. The strawberries at the farmer's market have been stunning lately, and I couldn't think of anything more perfect than tucking them into a favorite frosty cocktail perfect for a warm summer evening.

Frozen Strawberry Negroni

1 oz gin

1 oz Campari

1 oz sweet vermouth

3/4 oz freshly squeezed orange juice

1/2 oz syrup

1 strawberry

Combine all ingredients in a blender with ice. Blend until smooth; garnish with an orange slice and a strawberry.

Notes: If you love Negronis but feel ambivalent about strawberries, simply omit them and the oj-but don't forget the simple syrup, which gives blended drinks that slushy consistency. Though the recipe is for one cocktail, this libation is obviously great for a crowd. To batch it, multiple the ingredients by the size of your guest list and toast to warm days ahead-cheers!

 Image by Daniel Krieger for PUNCH.

Frosé

School's been out of session for more than a month, and while I'm still frequenting the library on a regular basis, I can't resist the occasional summer treat—a late afternoon stroll, a vanilla soft-serve with rainbow sprinkles, or a rosé slushy. My favorite recipe, which manages to strike the perfect balance between sweet and tart, is below! 

Frosé

1 bottle dry rosé

3 oz simple syrup

3 oz freshly squeezed lemon juice

Freeze 1 bottle of rosé in an ice cube tray overnight (I highly recommend a silicone tray). Combine frozen cubes, syrup and lemon juice in a blender and blend until smooth. 

Garnish with lemon twists or strawberry slices.

Cheers!

Image from W&P Design.

Americano

Though Friday nights at our house used to mean Indian food, they're more likely to be Italian-themed evenings these days. We've been pairing pizza and pasta with our favorite three-ingredient low-alcohol cocktail, the Americano!

Americano

1 1/2 oz Campari

1 1/2 oz sweet vermouth 

club soda

orange wedge

Fill a highball glass with ice, add Campari and sweet vermouth. Top with club soda and garnish with an orange wedge. 

Notes: I adore Carpano Antica in this and any other cocktail that includes sweet vermouth, but Dolin Rouge is a sublime springtime substitution. Pair an Americano with some salty snacks and you'll have one fabulous Friday night-cheers, and happy April! 

Image by James Ransom.

522 North Pinckney Cocktail

Looking for a last-minute cocktail for your Sunday brunch? Look no further than this sophisticated take on the classic mimosa! 

522 North Pinckney Cocktail

2 cups freshly squeezed pink grapefruit juice

1/2 cup elderflower liqueur

1/4 cup Campari

sparkling wine

Combine grapefruit juice, elderflower liqueur and Campari in a pitcher; cover and chill. To serve, divide grapefruit mixture evenly and top with sparkling wine. Serves 8. 

Notes: Champagne flutes or fluted glasses are best for this sparkling sipper, as is an inexpensive Cava or California brut. If you're looking for a little more sweetness, a Prosecco will be perfect. Cheers!

Image by Christina Holmes.

Signature Cocktail Q&A;

As you probably know (or might have guessed), I love a cocktail. Between the gorgeous glassware, the alchemy made possible by a shaker and the chance to spend time with my nearest and dearest while sipping one, I find the whole thing irresistible. So I was absolutely delighted when Stephanie at Borrowed & Blue asked me to share what I've learned over the years about signature cocktails and stocking your own home bar.

Our Q&A is below!

Image by Justin DeMutiis Photography.

What's your drink of choice? 

 It depends on the season-and the bar-but I never regret ordering an Americano.

What makes a "good" cocktail?  

Balance, high quality ingredients and freshly squeezed juice.

What are the four most essential items you stock your bar with? 

 Campari, Carpano Antica sweet vermouth, a solid bourbon and Barbancourt rum.

What's the most versatile mixer? 

 Club soda-and if you have a soda machine, you always have it on hand!

The best brand of bitters?  

Every bar needs just three kinds of bitters: Angostura, Peychaud's and orange (I like Fee Brothers). 

What's your favorite spring cocktail?  

A Royal Badminton Cup or a glass of rosé.

Summer?  

A margarita or a Campari-soda.

The Eastside Rickey and a rustic margarita.

Fall?  

A De Rigueur or Honeymoon, and I never turn down a taste of that year's Beaujolais-Nouveau.

Winter?  

A Champagne cocktail or a Boulevardier.

If you had to sum up San Francisco in a drink, what would it be and why?  

My favorite thing about San Francisco is the city's diversity-I hope it could never be summed up in a single cocktail! That said, if I had to do some research I'd start at Smuggler's Cove or Bar Agricole. 

What are some good resources for discovering new cocktail recipes?  

I adore Bon Appétit and PUNCH, but my best resource is my distiller husband!

How would a couple decide what kind of signature cocktail is right for their wedding?  

Just like picking wine, I recommend that couples consider the food served at their reception as well as the season and time of day. After making a list of initial ideas, taste-test your top picks-ideally with your cocktail hour menu-before selecting your favorites.

What are your feelings on "his" and "hers" cocktails? 

 We served a Royal Badminton Cup and a Corpse Reviver No. 2, but skipped the "his" and "hers" designations since they were both gin-based and we wanted our guests to feel comfortable sampling both. Spirits have had gendered profiles for a long time, but I know plenty of women who love a whiskey-and men who order piña coladas. If there's a drink he loves but you won't touch, feel free it call it "his"; otherwise, just serve cocktails you're both eager to have on the big day and call them yours.

The Kona Swizzle and the 212.

Any other advice for couples choosing the signature cocktails at their wedding?  

Think practically about your guest to bartender ratio and choose cocktails that can be done well. Labor intensive libations like mojitos and mint juleps or spirituous cocktails that require a lot of stirring might leave most of your guests waiting.

Don't worry about pleasing everyone with your signature cocktail-make it an expression of yourselves and your guests will be delighted to drink to the happy couple. Cheers!

Hotel Nacional Special

With all the beautiful photos of Cuban cityscapes I've been seeing lately and wonderfully warm weather this week, the Hotel Nacional Special, the signature cocktail from Havana's Hotel Nacional de Cuba, seemed like just the thing for a Friday evening.

Hotel Nacional Special

2 oz rum

1/4 oz apricot liqueur

1 oz pineapple juice

1/2 oz freshly squeezed lime juice

1/2 oz simple syrup

Combines all ingredients in a shaker with ice. Shake vigorously for 10-15 seconds; strain into a chilled coupe glass.

Notes: I wanted to let you all in on a little secret-simple syrup doesn't have to come from the store or be the result of any stove-top stirring. For this cocktail, I'd use a rich simple syrup; just microwave equal parts sugar and water until combined! Stick to white rather than aged rum or an agricole for this cocktail; Barbancourt is my personal favorite, but Bacardi will be just fine. And be sure to find a good-quality apricot liqueur, since it can make or break this cocktail. Cheers!

Image by Ann Street Studio.

Piña Colada

 

It's spring break-which might be more accurately called "Winter Semester Writing Week" in my case-and while I'm planning to spend the better part of the holiday sorting through a pile of books, I am willing to take a break one evening for a stiff drink. Why not make it an homage to white sand beaches and suntan lotion, whatever the weather? 

Piña Colada

2 oz rum

1 1/2 oz cream of coconut

2/3 oz pineapple juice

1/2 oz freshly squeezed lime juice

1/2 oz pineapple gum syrup (optional)

Combine all ingredients in a cocktail shaker or blender with crushed ice. Shake for 5 to 7 seconds or blend until smooth. Pour into a chilled glass, and top with Angostura bitters. Garnish with freshly slapped mint and a brandied cherry.

Notes: There are few things on Earth more festive than a piña colada, especially when it's served in a hollowed out tropical fruit. It seems just the thing to see us through the rest of a winter week, and encourage daydreams of lounging beside the pool-cheers! 

Phot by Rush Jagoe for Bon Appétit.

The Boulevardier

 

 Valentine's Day promises to be chilly, and I can think of no better way to warm up than with a stiff bourbon-based cocktail. The rose-red Boulevardier is a classic riff on a Negroni that'll have you happily curled up next to your sweetheart come Sunday evening.

The Boulevardier

1 1/2 oz bourbon

1 1/2 oz sweet vermouth

1 1/2 oz Campari 

Combine ingredients in a cocktail shaker with ice. Shake for 10-15 seconds; strain into a chilled coupe. Garnish with a orange peel. 

Notes: The Boulevardier is my bar litmus test, and I had by far the best one yet at Dallas' Filament over the holidays. The bartender swore by the equal proportions I've given above, and used Old Grand-Dad, Cinzano, and Campari for a perfectly romantic cocktail that I still can't stop dreaming of. That said, the only ingredient that's a real must here is the Campari; use your favorite bourbon or whatever vermouth you have on-hand. Cheers, and happy Valentine's Day!

Rooibos Toddy

It's Friday. The weather this week has averaged below 20ºF. And I made it through the first full week of the semester. Never has a hot toddy been more appropriate.

Rooibos Toddy

6 oz freshly brewed rooibos tea

1 oz bourbon

1 oz Cognac

1/2 oz Bénèdictine

2 dashes Angostura bitters

Combine tea, bourbon, Cognac, Bénèdictine and bitters in a mug; stir to combine. Garnish with freshly grated nutmeg, a clove-studded lemon wheel and a cinnamon stick.

Notes: If you don't have rooibos on hand, strong black tea will be better than fine. But stay away from overproofed bourbons for this sipper, and stick to a classic like Wild Turkey. Cheers, and stay warm!

Recipe by Damon Boelte, image by Michael Graydon and Nikole Herriott.