Tootsie-Frootsie Sipper

Tootsie-Frootsie Sipper (June 9, 2013)

2 oz gin
2 oz pineapple juice
1 oz orange juice
1 oz cranberry juice (plus 1 oz simple syrup if unsweetened)

Shake well over ice and strain into large stemmed glass. Add ice cubes. Charge with club soda. Stir gently to combine.

Upper Canada Cocktail

Upper Canada Cocktail (May 26, 2013)

1 1/2 oz Bombay Sapphire gin
1 oz pineapple juice
1 oz unsweetened fresh cranberry juice (available at farmers markets – I got mine from Upper Canada Cranberries)
1/2 oz simple syrup
1/2 oz lemon juice
1/2 oz Cointreau
Generous dash Fee Brothers lemon bitters

Garnish with a lemon wheel.

Pineapple Upside Down Cake cocktail

Pineapple Upside Down Cake cocktail (January 27, 2013)

1 1/2 oz gin
2 oz pineapple juice
3/4 oz lemon juice
1/4 oz vanilla syrup
1/2 oz orgeat syrup

If desired rim glass with vanilla syrup and brown sugar, or simply garnish with a maraschino cherry.

Framboise et citron

Framboise et citron Version 1 – short (September 30, 2012)

8 raspberries
1 1/2 oz fresh lemon juice
1/2 oz limoncello
1/4 oz raspberry syrup

Muddle these ingredients well in a mixing glass, then add:

1/4 oz Lillet Blanc
1/4 oz Campari
2 oz vodka

Shake well with ice and fine strain into a cocktail glass. Garnish with lemon strip and raspberries.

Melon cocktail

Melon cocktail (September 3, 2012)

We bought a nice melon at the farmers’ market last week but didn’t get around to it until now.

8 small balls of melon, pureed with 1/2 oz simple syrup using a stick blender
Pour pureed melon into a cocktail shaker and add a generous dash of blood orange bitters (or regular orange) and 2 oz vodka. Shake well and fine strain into a chilled cocktail glass.