I’m lucky enough to have a fruitful Meyer lemon tree in my front yard, so I often experiment with this sweeter, less acidic citrus in cocktails. This particular recipe was inspired by a Scott Beattie (Cyrus, Spoonbar) creation, the Meyer Beautiful. The brightness of the fresh Meyer lemon readily combines with the citrus undertones of the St. Germain elderflower liqueur. Add a little texture with a shaken egg white, and the result is a truly delicate, dessert-like libation.
- 1 Meyer lemon
- 1/2 cup granulated sugar
- 1/2 cup water
- Peel one whole Meyer lemon and cut the peel into 1/2 inch strips.
- Combine sugar and water in a small saucepan over medium heat. Stir until sugar is dissolved and bring to a simmer.
- Add the strips of Meyer lemon peel and let simmer for 2 minutes.
- Remove from heat and let syrup come to room temperature before removing the lemon peel strips. Store in your refrigerator for future happy hours!
(image by HonestlyYUM)
Crostini are the ultimate party food and a ricotta crostini is the perfect blank canvas to show off both savory and sweet creations. The wonderful thing about ricotta crostini is that fresh ricotta can be made a day ahead. This is a smorgasbord of some of my favorite flavor combinations, but the possibilities are endless!
Fresh homemade ricotta is incredibly simple. It tastes much fresher than any store bought variety of ricotta and the texture is so creamy smooth it’ll be irresistible not to just eat spoonfuls of it. I’ve made ricotta plenty of times before and most standard recipes call for the use of whole milk. The results were good enough but in my opinion not really worth the trouble of making at home. That is until I tried a recipe that used heavy cream and milk. The ricotta was so amazing that I could eat it simply with bread.
Oh, bar carts . . . how you tease me. Your stylish designs. Your splendid bounties. True shrines to all things drink. It’s hard not to be inspired by the beautiful bar carts assembled around the web – from vintage to modern, and everything in between. So much to drink, so little time.
What better, more cocktail-friendly citrus is there than the ruby red grapefruit? Its refreshingly bittersweet flavor and elegant pink color consistently make for a cocktail that’s as easy on the eyes as it is to sip. I used light rum as the base, Aperol, a squeeze of fresh lime, and enhanced the sweet red-fruit flavor by adding Cassis, a black currant liqueur.