Cocktail and Dip from Weekend Today in NY on NBC-4, 5/21/11

“Ecstatic” (pitcher drink)

1 1/2 parts Russian Standard Vodka

1 part Bigelow Tea Jasmine Green (iced)

1/2 part honey syrup

1 part white grape juice

3/4 part fresh lemon juice

Mix into pitcher with berry ice (ice that has berries frozen into it)

Garnish: the berry ice, and candied ginger

Cucumber-Raspberry Yogurt Dip with Blue Corn Tortilla Chips

(serves 8-10)

1/2 of a cucumber, sliced into small chunks

1 pint of raspberries

1/2 liter container of Greek Yogurt

1/2 tsp. dill

1/2 tsp. garlic salt

freshly ground black pepper (to taste)

Directions: Add all of these ingredients to a food processor and combine for several seconds.  Serve in fancy dish with blue corn tortilla chips.

Cocktails from Martha Stewart Living, 5/20/11

Spring Fizz (served at The World Bar, NYC)

1 oz. Corzo Sliver Tequila

3/4 oz. St. Germain

3/4 oz. Sandeman’s Medium dry sherry

Top w/ champagne

Directions: Shake the first 3 ingredients with ice and strain into chilled cocktail glass.  Top w/ the champagne.

Garnish: lemon peel

Strawberry-Ginger Cobbler

1 1/2 oz. Sandeman’s dry seco sherry

2 strawberries, chopped

1/2 oz. fresh lemon juice

1/2 oz. honey syrup

Directions: Muddle the strawberries in the lemon and honey syrup.  Add the sherry and shake well with ice.  Strain over crushed ice into highball glass.

Garnish: Strawberry, mint sprig, and candied ginger

The Night Owl

1 oz. Sandeman’s Armada cream sherry

1 oz. Van Gogh double espresso vodka

1 oz. Combier orange liqueur

2 dashes chocolate biters

Directions: Stir well with ice and strain into a chilled cocktail glass.
Garnish: orange peel