recipe archive
Basil, Pine Nut & Zucchini Borekas
Roasted Corn, Feta, Edamame & Scallion Salad
Eggplant, Walnut & Honey Dip
Parmesan Potato Puffs with Lemon-Chive Crême Fraiche
Quinoa Fritters With Lemon-Horseradish Mayonnaise
Dried Apple & Toasted Hazelnut Haroset
Sephardic Haroset
Horseradish-Crusted Cedar Plank Salmon with Roasted Brussels Sprouts and Garlic
Dill-infused Chicken Soup with Herbed Matza Ball "Gnocchi"
Honey-Whipped Sweet Potatoes
Quinoa and Parsley Salad with Currants
Thyme-Roasted Vidalia Onions
Brown Sugar and Chili-Braised Brisket
Red Wine-poached Pears
Chocolate Wafer Cookies
Cocktails
Honey and Red Wine-Braised Short Ribs
recipes


I developed these recipes for a cocktail seminar I taught at the Vail Symposium in 2007. These drinks are perfect for summer parties, and the flavored syrups keep for ages in the fridge.

Pineapple Ginger Cooler
Makes 5 drinks

This is like a cool breeze in a glass, with the added spicy kick of ginger. Serve with guacamole and chips, jerk chicken…anything spicy and summery.

½ cup Ginger Syrup (recipe below)
1 cup chilled vodka
2 cups chilled pineapple juice
¼ cup fresh lime juice or lemon juice
1 cup chilled seltzer
Pineapple wedges for garnish


Combine Ginger Syrup, vodka, pineapple juice and lime juice in a pitcher. Let blend in refrigerator at least half an hour. Fill five highball glasses with ice and divide mixture evenly among glasses. Top each glass with ¼ cup seltzer. Garnish with pineapple wedge.

Ginger Syrup
Makes about 2 cups syrup

2 cups sugar
1 cup water
½ cup peeled, chopped ginger


Combine in a saucepan; bring to a boil; reduce heat and simmer vigorously for 3-4 minutes. Remove from heat and cool completely; strain. For stronger ginger flavor, let ginger steep in sugar longer before straining.


Herbal Cucumber Gin Elixir
Makes 6 drinks

I created this recipe for a cocktail seminar I did at the Vail Symposium in 2007. Its combination of herb-infused gin, cucumber and sweet mint syrup has been known to make converts out of even the most gin-phobic.

2 cups basil leaves, plus more for garnish
750 ml. bottle gin (preferably HendrickÝs)
1 large English cucumber
¼ cup water, plus more if needed
¼ cup plus 1 tablespoon lime juice
⅓ cup mint syrup (recipe below)
basil leaves, mint leaves and cucumber slices for garnish
optional: splash seltzer water


Mint Syrup
Makes about 2 cups syrup

1 large bunch mint
2 cups sugar
1 cup water


Combine in a saucepan; bring to a boil; reduce heat and simmer vigorously for 3-4 minutes. Remove from heat and cool completely; strain. For stronger mint flavor, let mint steep in sugar longer before straining.

Make Basil-Infused Gin:
2 days in advance, rinse and dry basil leaves. Slide basil leaves into gin bottle, or remove gin from bottle, place in large mason jar or bowl with basil, and infuse in refrigerator for at least 1 day and up to three.

Make Cocktail:
Rinse cucumber well. Slice 15 thin rounds from end of cucumber with rind on and save for garnish. Peel remainder of cucumber and chop into one-inch pieces. Place in blender with water. Blend until totally liquefied, about 20 seconds. Strain through a fine-mesh strainer or regular colander fitted with a triple layer of cheesecloth; discard solids. Combine cucumber "water", gin, lime juice and Mint Syrup in a pitcher. Add all but 6 cucumber rounds, plus one large sprig each basil and mint. Fill 6 glasses with ice. Divide mixture evenly. If desired, top with a splash of seltzer. Garnish with cucumber slice, and mint or basil.


Mango Chai Masala
Makes 6 drinks

This Indian-inspired cocktail is a bit on the duskier side. Serve with Indian food or anything grilled.

½ cup spiced Chai Syrup (recipe below)
2 cups chilled mango juice
½ cup fresh orange juice
2 teaspoons lemon juice
1 cup rum
mango wedges and mint sprigs for garnish


Spiced Chai Syrup
Makes about 2 cups syrup

2 cups light brown sugar
1 ¼ cups water
2 cinnamon sticks
1 chai tea bag
10 peppercorns
2 whole nutmeg pods
1 star anise

Make Syrup:
Combine all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for five minutes, until sugar has dissolved. Let cool completely, then strain out solids and teabag (leave them in longer for a more robust syrup).

Make Cocktail:
Combine all ingredients in a pitcher and let flavors meld in refrigerator for ½ hour. Fill lowball glasses with ice and divide mixture evenly . Garnish with mint sprig and mango wedge.


Recipe © 2009 Adeena Sussman