Fish Tacos and Other Recipes from our Delicious Dinner Parties
– 1.5 oz Absolut Citron
– 0.5 oz Cointreau (I used Grand Marnier)
– 0.25 oz Fresh Lime Juice
– 1 oz Cranberry Juice (I used a little extra since I thought it was really strong)
Shake all ingredients with ice, strain into a chilled cocktail glass, and garnish. I’ve seen the garnish for the Cosmo to be: a lemon twist, flamed orange peel, or lime wedge.
Cantaloupe-Basil Agua Fresca
Bon Appétit June 2012
Serves 8
15 cups chopped cantaloupe (about two 3 1/2-pound melons)
3/4 cup fresh lemon juice
3/4 cup loosely packed fresh basil leaves
Working in batches, purée cantaloupe in a blender until smooth.
Set a fine-mesh sieve over a large bowl; line sieve with cheesecloth. Strain purée into bowl; gather cheesecloth into a bundle and squeeze any remaining juice into bowl. Repeat process with fresh cheesecloth, straining into a large pitcher (you should have about 5 cups juice).
Add lemon juice, basil, and 2 cups cold water to pitcher. Let steep at room temperature for 1–2 hours. Fill glasses with ice. Divide agua fresca among glasses.
NUTRITIONAL INFORMATION
One serving contains:
Calories (kcal) 110
Fat (g) 0.5
Saturated Fat (g) 0
Cholesterol (mg) 0
Carbohydrates (g) 27
Dietary Fiber (g) 3
Total Sugars (g) 23
Protein (g) 3
Sodium (mg) 50
Coral-pink and slightly opaque, this cocktail (developed by SAVEUR online
editor Helen Rosner) looks demure, but it packs serious heat: bitter and sweet,
earthy and deep, with a slow, lingering burn from the vodka and pepper. It’s one
of those drinks that makes you look at the glass in wonderment after your first
sip.
INGREDIENTS
1.5 ounces black pepper simple syrup*
1.5 ounces Karlsson’s Gold Vodka or other vodka
3 ounces fresh grapefruit juice
INSTRUCTIONS
Combine the simple syrup, vodka, and grapefruit juice in a
cocktail shaker filled with ice. Shake vigorously for about
a minute; strain into an ice-filled glass.
*To make the black pepper simple syrup:
1/4 cup crushed black peppercorns
1 cup water
1 cup sugar
Place sugar, water and peppercorns in a small pot and
bring to a boil, stirring once or twice. Once sugar is
dissolved take off the heat and let cool. Leave the
peppercorns in the syrup to lend it a stronger flavor; strain them out when it is spiced to taste