Ginger Lily

I love all things ginger. Ginger snaps, ginger bread, ginger ale, ginger tea, crystallized ginger, pickled ginger - even fresh ginger juice. 

To me the taste and the scent are simultaneously uplifting and calming, and I adore cooking with it. There are dozens of great recipes out there but I seriously think I could pour this glaze over almost every dish I make. And then there's the added bonus of these healing powers.

But one of my favorite uses for ginger is for making signature cocktails - as evidenced by this recipe, and this one and this one too.

If you have not tried this ginger liqueur, you need to add it to your bar immediately and make this drink. It's a bit pricey, but like all fine French things it's worth it.

I found today's recipe in Imbibe and it is the perfect way to rev up any gathering - sparkling, tart, spicy, sweet and refreshing.

Ginger Lily

1 3/4 oz Irish Whiskey

2/3 oz fresh lemon juice

1/3 oz ginger syrup

1/2 oz simple syrup (1:1)

3 chunks fresh pineapple

4-8 mint leaves

Ginger beer

lemon wedge

In a shaker, combine all ingredients except the ginger beer, and muddle the pineapple and mint. Shake and strain into an ice-filled glass, then top with ginger beer and garnish.

Cheers!

The Party Starter

It doesn't get more straight forward than this - no tinctures, homemade simple syrups or hard-to-find, small batch spirits. Just fresh, juicy watermelon, lemon juice and tequila - meet The Party Starter.

I found this recipe in an old issue of Sunset Magazine, and it is indeed a party starter and the perfect kick-off to any menu that involves grilling. Light, refreshing, seasonal and super easy - I will be whipping this up all summer long.

The Party Starter

1 seedless watermelon (about 6 lbs)

3/4 fresh lemon juice

2 cups silver tequila

Serves 8

Preparation:

You can either puree the melon in a food processor and then strain into a pitcher with other ingredients, or if you have a juicer you can juice it (that is what I did) or you can blend all the ingredients at once for a frozen version.

I added fresh mint - don't forget to spank it. Basil would also be nice. If you want it sweeter,  just add a splash of Triple Sec.

Cheers - let the BBQ season begin!

The Joan Harris

With Season 5 in full swing, I think it's time to break out the 'Mad Men'- inspired cocktails. Love this list of inventive concoctions I found in SFGate - they all sound smashing and it's hard to choose.

But considering nobody stirs it up quite like Joan, I'm trying this one first.

The Joan Harris 

1 oz strawberry-infused tequila

1 oz Domaine de Canton

1/4 oz lemon juice

1/4 oz agave nectar

Cava or sparkling wine

Place ingredients, except Cava, in a shaker with ice. Shake and strain into a "curvy" glass then top with 3 oz Cava. Garnish with flower.

Now say this and get your Joan on - "I said congratulations didn't I? Although, sometimes when people get what they want they realize how limited their goals were."

Cheers dahling!

Lillet Rose Spring Cocktail

Spring is in the air and Spring is in this glass. As I'm putting the finishing touches on my annual Easter Brunch menu, I'm thinking this just might be the perfect apéritif.  

I can't resist the urge to use Lillet, a delightful blend of aromatic botanicals and fortified wine, in cocktails these days. Here's a recipe and another that just might make a believer out of you too. 

Funny thing is - I didn't change a single thing about this recipe. I lifted it straight out of Martha Stewart's Easter Brunch Recipes and I'll have no shame taking full credit for it tomorrow.

Lillet Rose Spring Cocktail - Martha Stewart

Serves 6

• 12 ounces Lillet Rose
• 12 ounces Ruby Red grapefruit juice
• 6 ounces gin
• 6 edible flower blossoms

Combine 6 ounces Lillet, 6 ounces grapefruit juice, 3 ounces gin, and ice in a cocktail shaker. Shake until well chilled. Strain and divide cocktail among 3 stemmed cocktail glasses, such as Champagne coupes. Repeat. Garnish with flowers. Serve immediately.

Happy Easter!

The Vespa

The impetuous for today's drink recipe could have gone totally awry - maybe not a full-on, saloon-style brawl but a heated exchange of some fightin' words for sure!

On my last visit to this said saloon, I ordered a drink called The Lambretta. Partly because it sounded tasty and partly because that word jumps out at a vintage Vespa owner like cigarette pants and a tight sweater.

So either I'm curious or I just plain talk too much - but I inquired; "what, no drink called Vespa?" To which the bartend(ress) replied - "that is the WHOLE idea." Oh NO you did not - diss the Vespa right to my face!

I could have gone on and on about how clearly superior a Vespa is to a Lambretta in the world of vintage scooters - I mean everybody knows that right?! But instead I just quietly sipped my cocktail and smiled a knowing smile - I could tweak this drink and create my own damn recipe called The Vespa!

Here's how I see it. The Lambretta is fast, hard-edged, loud and great for racing - the Vespa is the opposite. So it stands to reason that it's imbibed namesake should be high octane if nothing else. Mixing Death's Door Gin, Ketel One Citroen Vodka and Lillet Blanc in the same glass will do that for sure AND have you steering clear of open flames.

But speed is not everything my friend. Style matters. And this where the Vespa comes in and this is how I'd slow this drink down to a smooth, styling cruisin' speed.

The Vespa

• 1/2 oz gin
• 1/2 oz vodka
• 1 oz Lillet Blanc
• 1/2 oz Cointreau
• Juice of 1/2 lemon
• Splash of orange bitters
• Twist of lemon

Place all ingredients in a shaker filled with ice, shake and strain into cocktail glass. Garnish with twist.

The Lambretta 

• Death's Door Gin
• Ketel On Citroen Vodka
• Lillet Blanc
• Fee Brother's Orange Bitters
• Stirred & served up with an orange twist 

This is just the list of ingredients per The Night Light's drink list - you're on your own for ratios. Hell, just pour. It's the Lambretta - it's supposed to be fast and you'll need to fix it anyway. 

Fightin' words!