Also: Raspberry Fruit Punch, Bloody Mary, Champagne Fizz, Aperol Spritz and Roy Rogers.
FLOWERED WINE SPRITZER
Note: Think spritzer with decoration. Edible flowers are usually sold in the fresh herb section of the produce department. Adapted from "Party Drinks," by A.J. Rathbun.
• 16 oz. (2 c.) chilled white wine
• 16 oz. (2 c.) chilled club soda
• Edible flowers (see Note)
Add 1/2 cup wine to each of four (8-ounce) flutes or wine glasses. Add 1/2 cup club soda to each glass. Add flowers to each glass. With a spoon, give each a gentle stir.
Variation: No edible flowers? Drop 2 or 3 frozen raspberries into each glass or small frozen strawberries (or a strawberry slice).
RASPBERRY FRUIT PUNCH
Note: For a nonalcoholic version, substitute an additional 3 cups pineapple juice for the rum. From "Punch," by Colleen Mullaney.
• 2 c. Raspberry Purée (see below)
• 6 c. pineapple juice
• 2 c. orange juice
• 2 tbsp. fresh lemon juice
• 3 c. light rum
• 4 c. ice cubes (or ice ring with raspberries)
Combine Raspberry Purée, pineapple juice, orange juice, lemon juice and rum. Add the ice and serve immediately.
To make Raspberry Purée: In a blender, process 4 cups fresh or frozen raspberries to a smooth purée. Strain purée into bowl through a fine-mesh sieve to remove seeds, pushing on mixture with back of wooden spoon to extract all the juice. Refrigerate until chilled or add to the punch immediately. Purée will keep covered and refrigerated for up to 2 days.
Note: From "Drink-ol-o-gy/The art and science of the cocktail," by James Waller.
• Lemon wedge
• 2 oz. (1/4 c.) vodka
• 1/2 c. tomato juice
• 1 tbsp. fresh lemon juice
• 1/4 tsp. fresh, grated horseradish
• 1/4 tsp. Tabasco sauce
• 2 or 3 dashes Worcestershire sauce
• Salt, to taste
• Celery rib, preferably with leaves
Rub a tall glass with lemon wedge and fill the glass with ice. Combine the vodka, tomato juice, lemon juice, horseradish, Tabasco and Worcestershire in a cocktail shaker, with ice. Shake well, and strain into glass.
Squeeze lemon wedge into drink, then drop it in. Salt to taste, stir briefly, and garnish with celery.
Note: To make simple syrup, warm equal parts sugar and water over medium heat until the sugar has melted; cool to room temperature. From "Drink-ol-o-gy/The art and science of the cocktail," by James Waller.
• 1 oz. (1/8 c.) gin
• 1/8 c. fresh lemon juice
• 1/2 tsp. simple syrup (see Note)
• About 1/2 c. dry sparkling wine
• Lemon or orange slices for garnish, if desired
Combine gin, lemon juice and simple syrup in a cocktail shaker, with ice. Shake well, and strain into a flute.
Gently top with sparkling wine. Garnish with lemon or orange slices.
Note: This is a classic Venetian aperitif made with Aperol, a sweet orange-flavored liqueur. For a more bitter taste (which is quite nice), use Campari. Prosecco is an Italian sparkling wine.
• Ice cubes
• 3 oz. (3/8 c.) Prosecco or other sparkling wine (see Note)
• 1 to 2 oz. (1/8 to 1/4 c. ) Aperol (see Note)
• 1 splash of sparkling water or club soda
• Slice of orange, for garnish
In a tall glass, add ice cubes and Prosecco. Add Aperol and sparkling water. Float orange slice in drink to infuse flavor.
Note: From "The Ultimate Liquor-Free Drink Guide," by Sharon Tyler Herbst.
• 1/4 c. fresh orange juice
• 1 tbsp. grenadine
•3/4 c. chilled ginger ale
• Maraschino cherry, for garnish
Pour orange juice and grenadine into a tall, ice-filled glass. Top with ginger ale, stirring gently; garnish with cherry.