Category — Drink Recipes

Some best-laid plans for a rhubarb pie never came to fruition, so I found myself with some less-than-fresh, semi-flaccid rhubarb in the fridge. It was headed for the compost pile, but I got the bright idea to turn it into a pretty pink syrup for cocktails or non-alcoholic sodas.

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I am kind of on a cocktail kick these days. Fresh off the success of my Dolores Park-inspired drink, I decided to take another stab at creating a sweet, spicy, tart cocktail. A sweltering spring day called for an ice-cold concoction with muddled strawberries, fresh lemon juice, vanilla paste, and a jalapeño slice. A healthy pour of vodka and some agave to sweeten it, and another great cocktail was born.

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Yesterday, we closed on a beautiful new house in the Castro, so we’ll be moving from our beloved flat off of Dolores Park. The new place needs about a year’s worth of construction before moving in–including lifting up the house three feet to add a garage. Only in San Francisco! Last night I made a special cocktail to toast this momentous occasion. Gin, lemon juice, cardamom bitters, agave syrup, and a muddled habañero pepper balance and layer perfectly. It’s tart, sweet, spicy, herbal, and complex–just like Dolores Park.

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I have a friend and I am very proud of her – because she is celebrating three years of being sober. For this special occasion, I wanted to make a very special non-alcoholic drink for all of us to toast with! I came up with a syrup infused with whole vanilla beans and juicy raspberries, and now I want to drink it with absolutely everything.

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This month, I’m trying not to drink any alcohol – mostly just as a personal challenge. (You’ll notice I picked the shortest month of the year for this endeavor.) I have found something interesting about myself: it turns out that when 6 o’clock rolls around, I don’t necessarily need wine or a cocktail–but I take pleasure in having something to drink that’s not water. Enter the fancy ginger citrus mocktail, which has become my nightly indulgence.

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After my recent success with blueberry mojitos, I decided to try something in the same vein and made these raspberry margaritas. Swoon. Get yourself some fresh raspberries and bust out the cocktail shaker!

I like to use a reposado tequila for margaritas – which is light yellow in color. I think it has more flavor than the white (clear) tequila but doesn’t overpower like an añejo. My preferred brands are El Jimador or Sauza Hornitos.

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I don’t like blueberries so I can’t explain how I came home from the store with a huge container of them, but I definitely wasn’t going to eat them raw so I figured my best bet was a cocktail. Turns out, I was right. These blueberry mojitos from Eat, Live, Run were hella good. I can’t highly recommend them enough.

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Have I mentioned that one of my favorite places in the entire world is Palm Springs, California? I love it so much, I got married there. Not only does it offer breathtaking desert landscapes and mid-century modern marvels, it’s also home to a very specific regional culinary delight: the date shake.

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Lately I’ve been cuckoo for hot cocoa. Maybe it’s the fall chill in the air, maybe it’s the dewy nights, or maybe I just like milky, sugary, chocolate bombs delivered in hot liquid form. No matter the reason, I decided it would be wise to stop spending 3 bucks a day on ho-hum coffee shop cocoa and just make my own. This is cheaper and better, it’s not nearly as cloyingly sweet, and it takes all of about 2 minutes. It’s quick without the Qwik!

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As an apartment dweller with no backyard nor patio to speak of, part of my strategy this summer has been to invite myself over to other people’s backyards for BBQs and other outdoor fun. On a recent sunny Sunday, I had done just that, and upon arrival our consummate hostess immediately offered up glasses of chilled rosé champagne with a bit of rosemary syrup she had made, using sprigs from the hedgerow of sweet-smelling rosemary in her backyard.

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