In an attempt to stop feeling sorry for myself, I mixed up my own cocktail, a poor substitute for the delicious sounding lavender cocktails she had prepared, but still delicious. I searched a long time to find a cocktail recipe, and almost gave up hope, until I unearthed The Boulevardier. It was interesting to note, while looking through magazines and my pile of recipes, that the older the magazine, the fewer, if any, cocktails were featured.
BOULEVARDIER
Combine 2 ounces of bourbon, 1 ounce of Campari and 1 ounce of sweet vermouth in a cocktail shaker filled with ice. Stir until shaker is very cold, about 1 minute. Strain into a cocktail glass, garnish with a lemon slice.
Enjoy!
Recipe adapted from Bon Appetit, March 2013
www.bonappetit.com/recipes
RUM SWIZZLE
ice cubes
2 ounces rum
juice of half a lime
juice of half a lemon
1 teaspoon agave nectar
generous dash of angostura bitters
In a rocks glass filled with ice cubes, combine ingredients. Use a swizzle stick to blend.
Enjoy!
Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/
ADONIS
In a cocktail shaker, combine 1 1/2 ounces sherry, 1 ounce sweet vermouth and 2 dashes of orange bitters. Add ice and stir well. Strain into a chilled cocktail glass.
Enjoy!
Recipe adapted from Food and Wine, October 2010
www.foodandwine.com/recipes
THE DOGWOOD
Combine 1/4 cup white grapefruit juice, 3 tablespoons vodka and 1 tablespoon elderflower liqueur in a cocktail shaker filled with ice cubes.
Cover with lid and shake vigorously until thoroughly chilled, about 30 seconds.
Strain into a glass filled with ice cubes.
Garnish with a fresh rosemary sprig.
Enjoy!
Recipe adapted from Southern Living, March 2013
www.southernliving.com/food/
GRAPEFRUIT VESPER
GRAPEFRUIT VESPER
In a cocktail shaker, combine 1 ounce each of vodka, gin, grapefruit juice and sauvignon blanc. Add 1 1/2 teaspoons of honey and 1 cup of ice. Shake well. Strain into a cocktail glass.
Enjoy!
Recipe adapted from Rachael Ray Magazine, November 2011
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