Falernum can be tricky to find commercially, but it's easy to make at home so that you can be ready to mix up lots of classic Tiki cocktails.

It couldn’t be simpler to combine honey, grapefruit, lemon, and seltzer, but the mixture is surprisingly complex in flavor, both tangy and rich.

I can’t believe my restlessness! I just want summer to be here. I think I have the springtime blues. We have had such lovely days here in Oregon. 60 and 70 degrees, no rain, clear and partly cloudy. And it’s so rare! It’s a little scary (global warming??)… and yet… like the beginning of a […]

Meet the Banker’s Lunch cocktail, a vodka drink for the power luncher.

Source: How To Be A Domestic Goddess

A modern classic first created in 2003, the Zabaglione is a cocktail with such great flavor and balance and was inspired from a traditional Italian dessert of the same name. I modified this cocktail to make it a little more like a dessert I would want at the end of a meal, and that is exactly what this delicious cocktail is best for: a liquid dessert. The banana liqueur balances beautifully with the cognac and lemon juice with the egg, giving it exceptional mouthfeel and viscosity. The final ingredient, the orange bitters, just gives it that little extra character and rounded dessert-like feature.

These 17 recipes for fruity mocktails and cocktails are loaded with fresh summer fruit like berries, lemons, pineapple and mango. Um, yum.

If there were some sort of Church of Spring, I think rhubarb would be among its primary sacraments. I know that many people would lobby that that role go to asparagus, with its jaunty spears poking through the barely-thawed ground. I can see their point--I totally adore asparagus (more on that later), it has a wholly unique flavor, and the ridiculous brevity of its season makes it all the more dear. But when it comes down to it, there are always green vegetables to be had, even in the depths of winter. But fresh fruity flavors--those I have truly missed. My fruit intake has been restricted to too-much-already citrus, mealy wintered-over apples, and canned plums and pears. Rhubarb, with its punchy, berry-like brightness, is a clear sign that things are coming around again. Hello, Spring! I'm fond of rhubarb in many forms, from stewy compotes to cocktail syrups. But as soon as the first harvest appears, I start thinking about rhubarb liqueur. Mostly because it has to sit and age for so darned long to achieve its most delicious destiny. Rhubarb is cleaned, chopped, and steeped in grain alcohol for a few weeks until the color and flavor leaches out. Then it's strained to a ruby clarity, and sweetened and diluted to a drinkable concentration. Then the aging begins--a month minimum, but the longer the better. The liqueur gradually loses its harsh edge, but still maintains that characteristic rhubarb bite. I like it mixed with seltzer for an instant cocktail, or enjoyed straight up, still cold from the freezer. It's become our favorite celebratory toast, reminding us of the sweetness of Spring at any time of the year. Rhubarb Liqueur this is more a loose template than a recipe, easily adapted to however much rhubarb you have rhubarb grain alcohol sugar water Chop the rhubarb finely to expose maximum surface area -- I like to pulse it a few times in a food processor. Place in a glass jar, cover with grain alcohol by an inch or so, screw the lid on, and allow to steep 2-4 weeks. Over this time, the flavor and color will leach out of the rhubarb, leaving the alcohol rosy and the rhubarb a sickly yellow-white (the exact amount of time this takes will vary). When the rhubarb has finished steeping, strain it from the alcohol, and filter the solution through several layers of cheesecloth or, preferably, coffee filters. Measure the final amount of alcohol -- this is your base number. In a saucepan, heat 1.5 times that amount of water, and 1/2 - 3/4 that amount of sugar, depending on how sweet you like things (I tend towards the middle). To give an example: 4 cups rhubarb alcohol would need 6 cups of water and 2-3 cups sugar. Let the sugar syrup cool, then add it to your filtered alcohol. Taste (the flavors will be a bit harsh), and add more sugar if desired. Let age for at least a month before enjoying. Rhubarb liqueur keeps at any temperature, but is especially delicious straight from the freezer.

This is one of the recipes that I've been developing with a friend of mine for a new project. I'm going to make the big announcement in about a week and a half. It's pretty exciting stuff! This syrup has a lot of uses, and I can't wait to show them off! It's sweet, spicy and a bit sour, and totally rocks!

I've been buying figs at the farmer's market every week. I can't get enough of their flavor or their beauty. The colors and varieties are just so pretty that I stand there debating about which ones to get...probably making the people behind me in line a little

A cordial made from an infusion of citrus, spices, nuts and sugar, homemade falernum adds an irreplaceable zing to classics like the Rum Swizzle.

This strawberry basil margarita is a fun twist on the classic margarita. It's a sweet, tart and refreshing cocktail, perfect for celebrating.

You could be forgiven for thinking that Cardamaro was a cardamom amaro. (Confession… we're the experts here, and we thought so until quite recently.) ...

A tangy and sweet syrup to add to soda water for the perfect summer mocktail or cocktail!

Never mind the Bullitt Bourbon bottle. Mrs. Yi and I have access through a source in Florida to all the free kumquats we could ever want. Ov...

When rhubarb is in season, a tart and refreshing Rhubarb and Honey Pisco sour is the perfect cocktail to celebrate with.

The classic, Broadway-inspired gin highball with raspberry and ginger is easy to make and even easier to drink.

Have you ever been with a group of friends at a new-to-you bar and everyone is already set to order, so you panic and have to pick something quick? When this happens to me I almost always just pick a cocktail that has grapefruit in the description. I feel like you can’t go wrong, especially…

First started by abbey monks using ingredients found near the abbey, Leffe is known for its abbey-style beers. Read on for our full Leffe Blond 0.0 review.

This is the Lube Guide you need to slide into a great time safely - the BEST Natural Lubes for sensitive skin, DIY at home lube & toys.

In today’s post, I want to share with you an excerpt from my newest e-book. For the past few months, I have been working hard to create this knowledge compilation about making your own cocktails at home. I am so excited to finally be able to show you some of it! The Natural Cocktails e-book […]