Friday Drink Recipe: Cucumber Sake-Tini

Serves 2

We warn you that this martini is absolutely lethal, because the cooling cucumber masks the potency of the gin. The sake adds a little "je ne sais quoi" and the mint heightens the overall floral bouquet. The result is a drink that it is soooooooooo sippable that it's hard to stop. Due to popular demand, we often serve this at our Southern supper club.

ingredients

• 3/4 cup/180 ml gin
• 1/4 cup/60 ml premium sake
• 1/4 cup/60 ml fresh lime juice
• 2 cups/280 g peeled, seeded, and diced cucumber, frozen
• 1/2 cup/85 g green grapes, frozen
• 1/4 cup/10 g firmly packed fresh mint leaves
• 2 tbsp agave nectar
• Pinch of sea salt

preparation

Combine the gin, sake, lime juice, cucumber, grapes, mint, agave nectar, and salt in a blender. Blend until frothy and smooth.

Read More http://www.epicurious.com/recipes/food/views/Cucumber-Sake-Tini-358951#ixzz2psEkZ57s

Friday Drink Recipe: Blackberry Gin Fizz

Makes 8 servings

Use the ripest, juiciest blackberries or raspberries for this cocktail.

ingredients

• 1 6-ounce container blackberries
• 1/2 cup sugar
• 2 cups gin
• 1 cup fresh lime juice
• Club soda
• 8 sprigs Thai basil or sweet basil

preparation

Purée blackberries and sugar in a blender. Let stand, stirring occasionally, until sugar is dissolved, about 10 minutes. Strain purée through a fine-mesh sieve into a pitcher (there will be about 3/4 cup); discard seeds in sieve. Stir gin and lime juice into pitcher. Divide drink among ice-filled glasses; top with soda. Garnish each with a basil sprig. YUM YUM!!

Read More http://www.epicurious.com/recipes/food/views/Blackberry-Gin-Fizz-51104460#ixzz2psE2Ezuw

Friday Drink Recipe: Rhubarb Collins

Perfect for brunch! The rhubarb simple syrup, Soffer explains, is simultaneously sweet and tart, not unlike a rhubarb-apple crumble or a strawberry-rhubarb pie. If you want to make this drink outside rhubarb's short early-spring season, frozen fruit makes a great substitute.

ingredients

• 1 (4 ounce) stalk rhubarb, trimmed and cut into 1/2 -inch pieces (about 3/4 cup total) or 3/4 cup frozen rhubarb chunks
• 1/2 cup sugar
• 2 ounces gin
• 1 ounce lemon juice
• 2 to 4 ounces Champagne or soda water, chilled

preparation

In a small pot, combine the rhubarb and sugar with 3/4 cup water and bring to a boil. Reduce the heat to moderately low and simmer until slightly thickened and bright pink in color, about 20 minutes. Let the syrup cool then pour through a fine-mesh sieve set over a bowl. Press down gently and discard the solids. DO AHEAD: The rhubarb simple syrup can be made in advance and stored in an airtight container in the refrigerator for up to 1 week.

In a cocktail shaker, combine 1 ounce of the rhubarb simple syrup with the gin and lemon juice. Fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a highball glass and top with Champagne or soda water.

Read More http://www.epicurious.com/recipes/food/views/Rhubarb-Collins-394704#ixzz2psDFY4hm

Friday Drink Recipe: Sparkling Tarragon- Gin Lemonade

Muddling extracts essential oils to deliver maximum herb impact. Tarragon flavors the boozy lemonade here, but basil makes an excellent sub. And while muddled mint is essential to a Mojito, you won't believe what it can add to a Margarita. Shake up a few and see.

ingredients

• 10 large sprigs tarragon
• 2 lemons, thinly sliced
• 2 tablespoons sugar
• 3/4 cup gin
• 3/4 cup St-Germain (elderflower liqueur)
• 1/3 cup fresh lemon juice
• 1 12-ounce can club soda

preparation

Muddle tarragon sprigs, lemon slices, and sugar in a large pitcher. Add gin, St-Germain, lemon juice, and club soda. Add ice and stir to combine. Serve over ice.

Yummy yum babes! Read More http://www.epicurious.com/recipes/food/views/Sparkling-Tarragon-Gin-Lemonade-51170270#ixzz2psCe5V9k

Friday Drink Recipe: French 75

Serves 8

The French 75 is a classic cocktail usually made with cognac, though gin is sometimes substituted, and that's the spirit I call for in this recipe. It typically isn't served as a punch but works quite well in this format. Serve this fresh, fragrant variation at any occasion that calls for toasting, like a brunch or a bridal or baby shower.

A simple chunk of ice, such as one frozen in a loaf pan or bowl will suffice, but for a special, decorative touch, consider freezing orange wheels inside the ice.

ingredients

• 16 ounces (2 cups) gin (preferably a London dry gin, such as Tanqueray)
• 8 ounces (1 cup) freshly squeezed lemon juice
• 6 ounces (3/4 cup) simple syrup
• 1/2 teaspoon orange bitters
• 32 ounces (4 cups) dry Champagne or other sparkling dry white wine, chilled
• 1 large ice block or two smaller blocks
• 8 orange wheels, for garnish

preparation

In a punch bowl, combine the gin, lemon juice, simple syrup, and bitters and stir until thoroughly blended.

Just before serving, pour in the Champagne and stir gently. Add the ice and garnish with the orange wheels.

To serve, ladle into punch glasses.

Read More http://www.epicurious.com/recipes/food/views/French-75-Punch-51171630#ixzz2psBRcpev