Put on an apron—this one is messy (but oh, so rewarding)! The intense flavor of pomegranate is much brighter when freshly squeezed and the fresh juice is full of antioxidants. If you’ve always wanted a reason to say a cocktail is good for your health, here you go! Cheers!
The tomato bounty is incredible this year. As they come in, whatever we can’t use we freeze right away. For Sunday brunch, we defrost our stash and blend them into a Bloody Mary base. Some of our friends like their Marys extra spicy with hot pepper and horseradish, while others go for a lighter version with celery and cucumber juice. Use an electric juicer for some of the veggies here, like celery and fresh peppers, then set out a variety of juices so guests can mix as they like.
This cocktail is great for winter – it’s citrus season! The Meyer lemon is sweeter and more herbal than its common cousin, and can be found in specialty supermarkets.Look for dark yellow fruit that is heavy for its size. The lemon syrup is a great mixer with gin, vodka or prosecco, or spooned over plain yogurt. The cocktail recipe can be made in a martini glass as we have it here, or can be served as a punch or mixed with seltzer and ice for a high ball. You can also make it a day ahead (without the seltzer), and keep it in a pitcher in the fridge until the festivities begin.