Lemon Verbena Gimlet

Bruising, or partially crushing, the verbena helps draw out its essential oils. Substitute vodka for gin, if you prefer. If you make this ahead, stir in club soda just before serving so the drink stays fizzy.

Yield 4 servings (serving size: about 1/2 cup)

Ingredients

• 1 cup water
• 1/4 cup sugar
• 1/4 cup torn verbena leaves
• 3/4 cup dry gin
• 3/4 cup club soda, chilled
• 1/4 cup fresh lime juice (about 2 limes)
• Lemon verbena sprigs (optional)
• Lime slices (optional)

Preparation

1. Combine 1 cup water and sugar in a small saucepan. Rub torn verbena to bruise; add to pan. Bring sugar mixture to a boil, stirring gently as needed to dissolve sugar evenly; cook 30 seconds. Remove from heat; cool completely. Strain mixture through a sieve over a bowl; discard solids.

2. Combine sugar mixture, gin, soda, and juice. Serve over ice. Garnish with verbena sprigs and lime slices, if desired.

Nutritional Information

Calories: 157

Fat: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein: 0.1g

Carbohydrate: 13.9g

Fiber: 0.1g

Cholesterol: 0.0mg

Iron: 0.0mg

Sodium: 10mg

Calcium: 5mg

Cynthia Nims, Cooking Light, JUNE 2009

Brandied Berry Milkshake

This recipe is also good without the alcohol, if you prefer.

Yield 4 servings (serving size: 1 cup

Ingredients

• 2 cups vanilla low-fat ice cream
• 1/2 cup blackberries
• 1/2 cup blueberries
• 1/2 cup sliced strawberries
• 1/2 cup 1% low-fat milk
• 1/4 cup brandy

Preparation

Place all ingredients in a blender; process until smooth.

Nutritional Information

Calories: 182 (18% from fat)

Fat: 3.7g (sat 2.1g,mono 1g,poly 0.3g)

Protein: 4.7g

Carbohydrate: 24.3g

Fiber: 1.9g

Cholesterol: 19mg

Iron: 0.4mg

Sodium: 65mg

Calcium: 153mg

Cynthia Nims, Cooking Light, JUNE 2006

Sparkling Sangria

Cava is a Spanish sparkling wine with less acidity than Champagne; you may substitute another sparkling wine, such as prosecco, if you prefer. Top each beverage with a mint sprig for a fragrant garnish.

Yield 8 servings (serving size: 1 cup)

Ingredients

• 1 cup cherries, pitted and halved
• 1 cup blueberries
• 1 cup raspberries
• 1 cup quartered small strawberries
• 1/2 cup chopped nectarine (about 1)
• 1/3 cup brandy
• 1 cup apricot nectar, chilled
• 1 (750-milliliter) bottle cava, chilled

Preparation

1. Combine the first 6 ingredients in a large pitcher, and chill for at least 2 hours. Stir in 1 cup nectar and wine. Serve immediately.

Nutritional Information

Calories: 153 (3% from fat)

Fat: 0.5g (sat 0.1g,mono 0.1g,poly 0.2g)

Protein: 0.9g

Carbohydrate: 17g

Fiber: 2.7g

Cholesterol: 0.0mg

Iron: 0.5mg

Sodium: 2mg

Calcium: 13mg

Jackie Mills, MS, RD, Cooking Light, JUNE 2008

Jamaica Margaritas

Hibiscus blossoms can be found at Latin grocery stores. Boiling the blossoms in a sugar-water mixture and then steeping infuses more flavor than just steeping them in warm water. This drink is especially good when made with premium-quality tequila.

Yield 8 servings (serving size: 1/2 cup margarita and 1 lime slice)

Ingredients

• 1 cup dried hibiscus blossoms (about 2 ounces)
• 3 cups water
• 3/4 cup sugar
• 1 1/4 cups tequila
• 1/2 cup fresh lime juice
• 1/3 cup Triple Sec or other orange-flavored liqueur
• 8 lime slices

Preparation

Place blossoms in a strainer; rinse under cold water. Combine blossoms, water, and sugar in a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Strain; discard blossoms. Cover and chill hibiscus mixture.

Combine hibiscus mixture, tequila, juice, and Triple Sec. Serve over ice. Garnish with lime slices.

Nutritional Information

Calories: 205 (0.0% from fat)

Fat: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein: 0.1g

Carbohydrate: 24.7g

Fiber: 0.1g

Cholesterol: 0.0mg

Iron: 0.0mg

Sodium: 3mg

Calcium: 4mg

Jeanne Kelley, Cooking Light, JUNE 2006

Kiwi Colada

Here's a fun twist on the classic summertime umbrella drink. Kiwifruit and melon liqueur give the cocktail a green hue and slightly tangy flavor. Although we used green kiwi, you can substitute the golden variety for a sweeter taste and golden color.

Yield 6 servings (serving size: about 3/4 cup)

Ingredients

• 5 peeled kiwifruit, divided
• 3 cups ice
• 1/4 cup light rum
• 1/4 cup Midori (melon-flavored liqueur)
• 3 tablespoons Cream of Coconut (such as Coco Lopez)
• 1 (8-ounce) can crushed pineapple in juice, undrained

Preparation

Cut 4 kiwifruit into quarters, and place in a blender. Set remaining kiwifruit aside. Add ice and remaining ingredients to blender; process until smooth. Strain mixture through a sieve into a pitcher; discard seeds. Divide evenly among 6 glasses. Cut remaining kiwifruit into 6 slices; garnish each glass with 1 kiwifruit slice.

Nutritional Information

Calories: 143 (10% from fat)

Fat: 1.6g (sat 1g,mono 0.0g,poly 0.2g)

Protein: 0.6g

Carbohydrate: 23.1g

Fiber: 2.5g

Cholesterol: 0.0mg

Iron: 0.4mg

Sodium: 11mg

Calcium: 17mg

Cynthia Nicholson, Cooking Light, JUNE 2005

Blood Orange French 75

Yield: Serves 12

Blood orange pulp and a dash of bitters update the classic Champagne-gin cocktail. Make the base for the drink one day ahead if you like.
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Ingredients

* 3 blood oranges (about 1 pound)
* 1 1/2 cups gin
* 2 tablespoons sugar
* 1/2 teaspoon angostura bitters
* 2 750-ml bottles chilled Champagne

Preparation

Cut 1 orange in half through stem. Cut each orange half crosswise into 6 slices; reserve for garnish. Using small knife, cut peel and white pith from remaining 2 oranges; chop oranges. Transfer chopped oranges with juices to bowl; mash with potato masher or wooden spoon. Stir in gin, sugar, and bitters. Strain into 2-cup measuring cup, pressing on solids to release liquid. Chill 4 hours.

Pour scant 2 tablespoons gin mixture into each of 12 glasses; fill with Champagne and garnish with orange.

From epicurious.com

The Bee's Knees Cocktail

Here's an easy cocktail that is sure to be the buzz of your next dinner party. The Bee's Knees gets its sweetness from a quick-to-prepare honey syrup. And we've given this classic drink a floral, Provençal twist by adding lavender. The result is unexpected and delicious: a perfect balance of sharp, fragrant, sweet, and strong.

Ingredients

* 1/4 cup hot water
* 1 teaspoon dried lavender blossoms*
* 1/4 cup honey
* 6 tablespoons gin
* 2 tablespoons lemon juice

Preparation

Mix hot water and dried lavender blossoms in bowl. Let steep 5 minutes. Whisk in 1/4 cup honey. Strain into another bowl. Add 3 tablespoons of the honey syrup, gin, and lemon juice; strain into cocktail shaker with ice. Shake well and strain into 2 chilled Martini glasses.

*Available at health foods stores.
From epicurious.com

Aunt Kat's Creamy Eggnog

Yield Makes 3 quarts
Ingredients

* 1 quart milk
* 12 eggs
* 1/4 teaspoon salt
* 1 1/2 cups sugar
* 3/4 cup to 1 1/2 cups bourbon*
* 1 tablespoon vanilla extract
* 1/2 teaspoon ground nutmeg, divided
* 1 quart whipping cream

Preparation

Heat milk in a large saucepan over medium heat. (Do not boil.)

Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well. Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.

Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160°.

Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg. Remove from heat, and cool. Cover and chill up to 2 days.

Beat whipping cream at medium speed with an electric mixer until soft peaks form. Fold whipped cream into milk mixture. Sprinkle with remaining 1/4 teaspoon nutmeg before serving.

*1 1/2 to 2 cups milk may be substituted for bourbon.

Southern Living, DECEMBER 2001

Cupid's Creamy Peppermint Punch

If you serve this dreamy drink in a large punch bowl, hang peppermint candy canes on the bowl's rim.

Yield Makes about 1 gallon
Ingredients

* 1 quart eggnog
* 1 (1-liter) bottle club soda, chilled
* 1/2 gallon peppermint ice cream, softened
* Hard peppermint candies, crushed

Preparation

Stir together first 3 ingredients in a punch bowl or large bowl; sprinkle with peppermint candy, and serve immediately.

Note: Punch may be made ahead, without crushed peppermint candies, and chilled 2 hours. Stir well, and sprinkle with candies just before serving.

Shelley Ford, Dunwoody, Georgia, Southern Living, NOVEMBER 2004

Absinthe Sazerac

Ingredients

* 1 1/2 cups ice cubes
* 1 cube or 1/2 teaspoon sugar
* 4 dashes Peychaud Bitters*
* 1/4 cup (2 ounces) rye whiskey
* About 1/2 teaspoon absinthe
* 1 thin strip lemon peel


* *Peychaud Bitters are available online at buffalotrace.com. If unavailable, Angostura Bitters can be substituted.

Preparation

Fill old-fashioned glass with 1 cup ice and set aside. In second old-fashioned glass, stir together sugar, bitters, and ½ teaspoon water until sugar is completely dissolved, about 30 seconds. Add rye whiskey and remaining ½ cup ice, and stir well, at least 15 seconds. From first glass, discard ice, then add absinthe. Holding glass horizontally, roll it between your thumbs and forefingers so that absinthe completely coats the interior, then discard excess. Strain rye whiskey mixture into chilled, absinthe-coated glass. Squeeze lemon peel over drink, making sure oils fall into glass, then drop peel into drink, and serve.

From Epicurious.com

Hot Mulled Wine

What better way to survive the cold than with some hot mulled wine?

Yield: 6 servings.

1/3 cup sugar
1/4 cup bourbon
1 (750 ML) bottle cabernet sauvignon or other dry red wine
1 sachet Mulling Spice Blend
Cinnamon sticks (optional)

Combine first 4 ingredients in a large saucepan. Bring to a simmer; cook 20 mins. Discard sachet. Serve warm. Serve with cinnamon sticks, if desired.

From Cooking Light, December 2008.

Blood Orange Champagne Cocktail

Serves 8.

1/4 cup creme de cassis (black-currant liquer)
1 1/2 cups strained fresh blood orange juice (from about 6 oranges)
1 750-ml bottle chilled brut Champagne or dry sparkling wine
8 blood orange slices (optional)

Spoon 1 1/2 tsp creme de cassis into each of 8 Champagne flutes or other glasses. Add 3 T juice to each glass. Fill each with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.

From Bon Appetit, December 2007.