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- 8 thin slices cucumber, divided
- 3 tablespoons fresh lemon juice
- 3 tablespoons pineapple juice
- 3/4 cup chilled Golden Star White Jasmine Sparkling Tea*
Rinse 2 highball glasses with absinthe; pour out excess. Chill glasses.
Combine 6 cucumber slices, lemon juice, pineapple juice, and dill sprigs in cocktail shaker; mash well with muddler or handle of wooden spoon. Add aquavit and ice, then cover and shake vigorously 20 times. Strain into chilled glasses. Top with sparkling tea. Cut slit in 2 cucumber slices and attach 1 to side of each glass.
Shake all ingredients, pour into a highball glass and top up with soda water. Garnish with fresh mint leaves.
Fun fact: This was first created at the Southside Sportsman's Club in Long Island, New York, at the end of the 19th Century.
Between the Sheets
2/3 oz Havana Club Especial
1 oz Rémy Martin VSOP
2/3 oz Cointreau
2/3 oz lemon juice
1/6 oz sugar syrup
Shake ingredients and fine strain into a frozen martini glass. Garnish with lemon twist.
The Fumoir Bar at Claridge's
1 2/3 oz Maker's Mark
5/6 oz lemon juice
5/6 oz orange juice
1/6 oz Grenadine
1/3 oz chilled water
Shake all ingredients and fine strain into a frozen martini glass.
Fun fact: This one's named after a voting district in Boston.
3 1/3 oz Plymouth Gin or Ketel One Vodka (straight from the freezer)
3 sprays of dry vermouth
Spray vermouth on a frozen martini glass and add spirit. Garnish with three cocktail onions.
Fun fact: Tradition dictates an uneven number of onions to garnish for the avoidance of bad luck, though no such limits are placed on the number of drinks.
A lowball cocktail from Fumoir Bar
1 2/3 oz Plymouth Gin
2/3 oz lemon juice
1/2 oz honey syrup
Shake and fine strain into a frozen coupette glass. Garnish with lemon disc.
Fun fact: This Prohibition-era cocktail uses honey rather than sugar syrup, elevating the nectar and leaves the tippler buzzing.
The Verdant (Non-Alcoholic)
3 1/3 oz apple juice
1/2 oz smoked agave nectar
1 sprig of fresh parsley
5/6 lemon juice
Quarter of an avocado
Place everything in the blender and blitz it with crushed ice, pour it in a frozen old-fashioned glass and garnish with grated nutmeg.
Pro tip: Serve with crystallized root ginger, creating an ever-changing drink experience.
Get thousands of free drinks in your hand with this easy search on your phone or PC. Try mixing something new, find cocktail recipes and smoothies, try something random, or just mix with old friends again. We’re your mobile bartender, here to serve you anytime, anywhere!
Truly tasty much appreciated recipe for making Chicago Fizz
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These mixes stay ok for vegetarians by avoiding animal ingredients - and also changing any ingredient where called for. Soy - also called soya - works as well as milk products - also syrup from agave is as good as honey. Why not explore new mixed drinks from our top types?
Meet the fizz, your drink for spring
As temps start to feel more springlike, the drink in your glass better be thirst-quenching and refreshing, and a fizz delivers on both accounts.
"Classically speaking, a fizz is spirit, citrus, sugar and soda water," says Michael McCollum, head bartender at recently opened Bastion in Nashville, Tenn. The "Jerry Thomas' Bartenders Guide," circa 1892, featured a number of fizz variations, he says. "You can turn it into a silver fizz with the addition of an egg white, or a golden fizz with the addition of an egg yolk, but as long as it has those four elements in it . it's a fizz."
Fizzes have the pre-meal appeal of aperitif wines, says Gene Zimmerman, proprietor of The Courtesy, an early entry in Orlando, Fla.'s craft cocktail scene. "(It has) bubbles or bounce to it, there's an acidity to it, so it wakes up your taste buds. It kind of makes you salivate."
McCollum's basic fizz recipe is 2 parts spirit, 3/4 part citrus juice and 3/4 part simple syrup, shaken and topped with soda. For a more velvety variation, he uses rich simple syrup (2 parts sugar dissolved in 1 part water, versus the 1-to-1 ratio of simple syrup) and tweaks the recipe to 1 part citrus juice and 1/2 part rich syrup. "You're not just sweetening the booze to make it palatable you're also increasing the viscosity," McCollum says.
At The Duck Inn in Chicago's Bridgeport neighborhood, senior executive bar director Brandon Phillips serves his variation on a sloe gin fizz, called the Sloe(r) Gin(ier) Fizz, in a highball glass, no ice or straw. "If you're drinking through a straw, then you're drinking from the bottom of the glass," he says. "You're losing all that egg white … and texturally, you're only getting half the experience."
Once you've mastered the basic fizz, you can use it as a framework for variations with flavored soda or syrup. "I dig anything that sort of creates aromatics," Zimmerman says. "You have bubbles in the cocktail that's lifting not only the flavors, but it's lifting the aromatics. If you have lavender or vanilla or any sort of citrus or tropical fruit vibe going on, it just sort of jumps out of the glass at you."
For warm-weather entertaining, Phillips suggests adding a tropical-leaning liqueur such as Giffard banana liqueur or Kalani, a rum-based coconut liqueur. "Add three-quarters of an ounce or switch out the base spirit … and all of a sudden you have this big, tropically coconut fizz," he says.
McCollum's rule of thumb is to match white spirits (gin, tequila, rum) with lime juice and brown spirits (brandy, whiskey) with lemon, but almost any flavor jibes with the forgiving fizz. Take, for instance, Phillips' Hackney Handshake, a fizz-style drink that won first place at the 2015 Beefeater MIXLDN competition in London. It features manzanilla sherry and what Phillips calls "movie night syrup," made with sencha green tea, dried green apples and buttered popcorn. "Almost think like a buttered popcorn Jelly Belly," Phillips says.
•Shake and strain your spirit, citrus and sweetener, and top off with about 2 ounces soda to fill your glass. Never put a carbonated mixer directly in your shaker or you'll end up with a fizzier mess than you bargained for, McCollum says.
•If you include egg white (one per drink), do a dry shake first (no ice) to incorporate it before adding ice and shaking again, Phillips says.
•Highball glasses are traditional for fizzes. "It could certainly work in a coupe, depending on the type of party you're having and how swanky you like to get," Phillips says.
Cocktail Recipe: Borage Fizz
Borage flowers, according to sixteenth-century herbalist John Gerard, "exhilarate and make the minde glad." One look at the vivid, star-shaped blue flowers and I tend to agree. Gerard wrote that a syrup of the flowers could "comforteth the heart" and "purgeth melancholy." It also captures the plant's lovely cucumber flavor.
So we have gorgeous edible flowers, cucumber-flavored syrup . a cocktail can't be far behind! (Borage is in fact the traditional garnish for Pimm's Cup.) This cocktail is essentially a borage-laced gin fizz I've tried it with a few different gins and all have been good, although Hendrick's, with its notes of rose and cucumber, is particularly delightful. It can also be served as a pretty and refreshing pitcher drink for warm weather gatherings.
Once essential to the medieval European garden, borage isn't as widespread these days. However, many gardeners still grow it as a companion plant for tomatoes, strawberries, and other plants. Borage can also be found at the farmers' market on occasion. Shear Rock Farms had some at the Echo Park Farmers' Market last week.
Makes 1 drink
1 1/2 ounces borage syrup (see below)
1 1/2 ounces lemon juice
1 1/2 ounces gin (I like Hendrik's for this recipe)
2 ounces club soda
Lemon slice, for garnish
Borage flowers, for garnish
Pour the borage syrup, lemon juice, and gin into a cocktail shaker filled with ice. Shake until chilled, strain into an ice-filled glass, and top off with soda. Garnish with a lemon slice and borage flowers.
• This can also be served as a pitcher drink, increasing the recipe as desired. Simply stir the borage syrup, lemon juice, gin, and club soda together in pitcher, and garnish. Serve over ice.
Makes about 12 ounces
1 cup water
1 cup sugar (or 1/2 sugar and 1/2 honey)
1/2 cup borage flowers and leaves
Combine the water and sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Remove from heat and stir in the borage. Let steep for at least 1 hour and strain through a fine-mesh strainer. Cover and keep refrigerated for up to 2 weeks.
Happy Hour: Raise a glass to Dad with the Highland Fizz
Sometimes fizzling out is a good thing. Father’s Day is one of those times.
The Fizz is a classic dating back to the 1800s. Traditionally made with gin, it usually contains sugar, lemon juice and carbonated water. A “silver” fizz contains egg white.
The Sloe Gin Fizz is so named for its fruity sloe gin while the addition of cream and orange flower water in the Ramos Gin Fizz put pre-prohibition New Orleans on the map. The cocktail was so popular, in fact, that legend has it creator Henry C. Ramos employed a team of “shaker boys” to mass-produce the drinks at his saloon.
Today’s drink swaps gin with rum and Drambuie, a Scotch-based liqueur with its own legendary past. In 1745, the story goes, Prince Charles Edward Stuart (Bonnie Prince Charles) bestowed Scottish clans with the secret recipe for a golden elixir made for him by the royal apothecary. The “fizz” here comes from ginger beer.
Just like Dad, this is a drink with hidden depths. Ginger beer is sweet and spicy while the lime juice adds a tart note. The whole package is enhanced with Angostura bitters. The result: the perfect fizz for Pop.
Adapted from a recipe created by New York mixology expert Charles Hardwick for Drambuie. No need for fancy straws or frou-frou garnishes, although we’re sure Dad won’t sniff at a wedge of fresh lime.
Lime wedge (optional garnish)
Combine Drambuie, rum, lime juice, bitters and ginger beer in a tall glass and stir. Garnish rim with lime wedge if desired.
Photo: Stocksy/Tatjana Zlatkovic
This drink features basically all of your favorite fruits: blackberries, raspberries, strawberries, apples, and cranberries. Together, they create a sweet mix everyone at your gathering will enjoy.
9 Insanely Refreshing Rosé Cocktail Recipes to Kick Off Summer
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5 Fast Cranberry Recipes
Think outside the can! Now's the height of the cranberry harvest&mdashthe perfect time to give these tiny tart treats a try. Buy firm, vibrant red berries (deep color indicates antioxidant potency) and toss any that are soft or shriveled. This highly acidic fruit stays fresh in the fridge for 6 weeks (freeze for up to a year). Cranberries are as delicious in savory dishes as they are in desserts just temper the tang with a sweetener according to your taste. Cooking the berries until they pop releases their pectin, a type of fiber that helps create a thick sauce.
Combine 1 cup fresh cranberries, 1/4 cup orange juice, 2 Tbsp olive oil, 2 Tbsp honey, 2 Tbsp chopped shallot, 1 Tbsp water, and 1 tsp grated fresh ginger in food processor. Pulse until finely chopped for dressing.
Toss 4 cups winter salad greens, 1/2 cup orange segments, and 1/4 cup sweetened dried cranberries* in large bowl with enough dressing to coat. Season to taste with salt and pepper and serve immediately.
Nutrition (per serving): 97 cal, 1 g pro, 25 g carb, 3 g fiber, 0.5 g fat, 0 g sat fat, 17 mg sodium
*Versatile and convenient, sweetened dried cranberries are packed with antioxidants and at the ready year-round. Sprinkle on salads, toss in a bowl of cereal, or use in place of fresh berries in baked goods (reduce the amount by a quarter). Our testers liked the sweet-tart taste and moist texture of Paradise Meadow (decascranberry.com for store locator) and Good Sense Organic (amazon.com) brands.
Combine 6 oz (1 3/4 cups) fresh or frozen cranberries, 1/2 cup hot or sweet pepper jelly, 1/4 cup golden raisins, 2 Tbsp each dark brown sugar and cider vinegar, 1/2 tsp each coriander and mustard seeds, and 3" strip of lemon zest in saucepan. Simmer over medium-low heat, stirring occasionally, 15 minutes.
Add 1/2 cup chopped red onion. Simmer, stirring, until thickened, 5 minutes.
Nutrition (per serving): 154 cal, 1 g pro, 39 g carb, 3 g fiber, 0 g fat, 0 g sat fat, 15 mg sodium
Transfer to bowl and chill until cold. (Makes 1 3/4 cups.) Use as a sandwich spread or serve with roasted meat.
Heat 1 Tbsp olive oil in skillet over medium heat. Season 4 small boneless, skinless chicken breasts. Cook in skillet, turning, until golden and cooked through, 10 minutes. Transfer to plate.
Melt 1 Tbsp butter in skillet. Add 1 chopped small shallot and cook until tender. Sprinkle 2 Tbsp flour into pan. Cook, stirring, 1 minute. Add 1 cup cranberry juice and 1/2 cup chicken broth, whisking until smooth. Stir in 1/2 cup fresh or frozen cranberries and 2 1/2 Tbsp honey. Simmer, stirring, until thickened, 10 minutes. Season. (Makes 1 cup.) Serve with chicken.
Nutrition (per serving): 318 cal, 32 g pro, 25 g carb, 1 g fiber, 10 g fat, 3 g sat fat, 186 mg sodium
More from Prevention: 30-Minute Chicken Recipes
Divide 1 1/2 oz Brie evenly among 12 store-bought prepared mini phyllo shells.
Bake on sheet pan in middle of a 400°F oven until cheese melts, about 5 minutes.
Divide 2 Tbsp Spiced Cranberry Chutney (recipe at left) among tarts (1/2 tsp per tart) and garnish with chopped fresh chives.
Nutrition (per serving): 99 cal, 4 g pro, 7 g carb, 0 g fiber, 6 g fat, 2 g sat fat, 91 mg sodium
Combine 1/2 cup fresh or frozen cranberries, 1/4 cup each sugar and water, and 1 star anise (optional) in small saucepan. Cook over medium heat, stirring, until cranberries break down, about 5 minutes.
Discard star anise if using. Stir in 1 Tbsp fresh lemon juice. Chill.
Divide mixture among 4 glasses. Pour 3 cups chilled prosecco into glasses and serve.
Nutrition (per serving): 200 cal, 0 g pro, 19 g carb, 1 g fiber, 0 g fat, 0 g sat fat, 10 mg sodium
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Tender and juicy, this recipe for Salmon Burgers is the best you'll ever have! Salmon patties are held together with mayonnaise and breadcrumbs, and seasoned with fresh dill, chives, lemon juice, and mustard. These low-carb and healthy burgers are flavorful on their own, or take them over-the-top .
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Amazingly refreshing, this Frozen Mojito recipe will be your new go-to Summer cocktail! Fresh mint leaves, lime, rum, and coconut cream are blended to creamy perfection. You can also omit the alcohol to make a tasty mocktail for the whole family to cool down with! I have officially deemed this .
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This quick and easy step-by-step guide will show you How to Cut Pineapple in only five minutes! Learn the best way to transform a whole pineapple into rings, cubes, or wedges to use in recipes all Summer long. Enjoy this tropical fruit as a snack on its own, or in smoothies, savory dishes, desserts, .
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This easy Peach Smoothie recipe is made incredibly thick and creamy with the addition of yogurt and banana. Blend frozen peaches, banana, milk, and yogurt together for a smoothie ready in 5 minutes! This silky smooth drink is a healthy way to enjoy a filling meal on-the-go. Filled .