results for cocktail

Passion fruit Cocktail



Our neighbor, Omar, is from Jamaica. Whereas our yard grows carrots and lettuce and beets, Omar planted pomegranate trees and plums, and one time even dug up his entire front yard to grow sweet potatoes. He’s a fantastic cook–he owns two great restaurants in town–so he’s always giving Gary and I interesting ingredients that often leave me stumped for what to do with them. We’ve gotten Jamaican spinach and scotch bonnet peppers; the other day he gave us passion fruit from his vine.


Omar actually gave us a passion fruit vine a year ago, which we planted. He’s given us a number of little plants; he claims that Jamaicans often get two plants, and give one to the neighbor to plant just in case theirs dies. I love that tradition! Well, both our plants are thriving, but Omar’s decided to put on about 100 or so little fruits while our vine remains empty. (We’ve been paying Omar back in tomatoes, which are not nearly as much fun.)


Since I had never had passion fruit off the vine, this was another thing that falls in the category of “interesting ingredients from Omar” that had me flummoxed. Fortunately, he gave instructions on how to eat it: cut a hole in the top, and scoop out the seeds. I can’t begin to tell you how delicious this strange little fruit tastes. It transports you to a tropical island.

Ingredients (makes 2 drinks):

1 passion fruit
3 oz rum
1 oz lemon juice
2 T sugar
3 oz water


In a cocktail shaker, add the water and sugar first, and shake vigorously to mix. Next, scoop the seeds and pulp out of the fruit. Add the lemon juice and rum to the sugar/water mixture in the shaker. Add ice, shake well, strain, and serve. Garnish with mint or a slice of lemon.

Rosemary Cocktail



If you’re wanting a cocktail that smells like a Christmas tree, this rosemary-infused drink is for you. Our friend Sam has loads of rosemary growing in his yard, and he came up with this concoction that seems to fit the holiday spirit.

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First you have to make the rosemary simple syrup. Add 1 c sugar to 1 c water, and put 3 or so sprigs of rosemary in a pot over medium heat. Heat until the sugar is dissolved (about 5 minutes.)

To make the cocktail:

1 jigger rosemary simple syrup
1 jigger fresh lime juice
1 jigger gin
Top with selzer

Add everything to a cocktail glass with ice and stir. Garnish with a rosemary sprig. Merry Christmas!

Pimm’s Cup Cocktail



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Our limequats are ripe, and thus cocktail time it is. The limequat is a cross between a Key Lime and a kumquat; limes are tropical fruits and because of our subtropical latitude here in North Florida, we still can get some freezing temps in the winter that limes just don’t like. This hybrid tree, however, can withstand the cold. The tiny limes are perfect for happy hour drinks.

Pimm’s Cups are a favorite of the British. The liquor, Pimm’s No. 1, is flavored with fruit and spice, and is really refreshing when used in this cocktail.


1 jigger Pimm’s No. 1 liquor
1 jigger gin
1 jigger lemon or lime juice
1 jigger simple syrup
Top off with a splash of seltzer

Garnish with peaches or limes as I did, or the traditional cucumber and orange slice. Cheers!




Last night we attended an oyster-shucking and good Southern folk gathering at our friends Lauren and Jason’s house. The excellent food & company paired with watching the moon rise above the palms in their beautiful yard was beyond lovely.

To compliment the potluck, our friend Sam was the mixologist for Palmoas, a cocktail made from fresh grapefruit juice that Gary, Sam, & I juiced this past week from our neighbor’s tree. The image below shows only a fraction of the grapefruit that we picked and squeezed; we estimated we juiced around 350. Not joking. After buying out all the stores of their tupperware, and freezing as many quarts as would fit in our large freezer, and giving some away to all the neighbors and friends who would take some, it seems really crazy that we went to all this trouble. But we now are set with grapefruit juice for the year! Let the recipes commence!


Ingredients (makes one drink):

1 1/2 oz tequila
1/2 oz simple syrup (or agave syrup)
2-3 oz grapefruit juice (or juice of half a grapefruit)
1 oz (or so) seltzer


Combine, shake, serve, enjoy!


Lime Cake with Glaze




I had three loved ones with birthdays on Monday and Tuesday (HBD Maurice, Margaret, and Sara!) but unfortunately only one of the three was close enough for me to deliver some baked birthday love.

Our limequat tree is full of limes, so I amended Ina Garten’s Lemon Cake recipe to include limes instead. (The loaf looks yellow due to the bright yellow yolks from my Farmer’s Market eggs.)


2 sticks unsalted butter, room temperature
2 1/2 c sugar, divided
4 eggs
1/4 c grated lime zest
3 c flour
1/2 t baking powder
1/2 t baking soda
1 t kosher salt
3/4 c freshly squeezed lime juice, divided
3/4 c milk
1 t pure vanilla extract
For the glaze:
2 c confectioners’ sugar, sifted
3 1/2 T freshly squeezed lime juice


Preheat the oven to 350. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. Next, cream the butter and 2 cups granulated sugar in the bowl of an electric mixer until light and fluffy, or about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Next, combine the flour, baking powder, baking soda, and salt in a separate bowl. In another bowl, combine 1/4 cup lemon juice, the milk, and vanilla. Add the flour and wet mixture to the batter. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Next, combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely. (I actually forgot to do this part, and the cake came out kind of dry. I think this is needed.)

For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Blueberry Cordials


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What’s a fun celebratory 4th of July drink? Blueberry cordials, of course! However, I’m about a month too late in posting this recipe, for you need at least 4 weeks to make it. But if make your cordials now, by August 4th you can relive the July 4th glory! Invite the neighbors over, pour some cordials in tiny glasses, get out the last box of sparklers, and you’ve got yourself a party.


The last post I did about blueberries showed our pathetic crop. Boo. So I had to supplement with local berries instead.


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This recipe came from Epicurious.


1 c sugar
2 c vodka
3 c blueberries


Wash the berries. Wash a quart mason jar well. Combine all ingredients in the jar. Make sure the lid is on tight and shake well. (The sugar won’t dissolve right away, which is fine. It takes days to do this.) Store in a cool, dark place for at least a month (or more). Once it’s ready, discard the berries. Pour into small glasses and serve as a desert drink or with tonic as a cocktail. Garnish with a strawberry or a wedge of watermelon. Keep it in the freezer where it will last a long time.



Recipes by ingredient

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Pesto | Drunken noodles | Thai basil chicken stir-fry 

Three bean salad | Green Beans with Olives | Freezing beans | Green beans with bacon | Vegetable beef soup | Steak with long beans and tomato vinaigrette | Long bean, cucumber, and tomato salad | Soy glazed beans | Beans and chicken in coconut curry | Beans with almond pesto | Sweet and sour stirfry with beans

Pickled beet salad | Roasted vegetables with avocado | Beet and goat cheese sandwich

Stir-fry with broccoli | Broccoli salad with miso dressing

Chinese cabbage salad

Chicken and dumplings | Carrot cashew curry | Beef Burgundy with carrots | Roasted carrots | Carrot and chickpea salad | Vegetable soup | Chicken noodle soup with dill | Coq au vin | Curried carrot soup | Pickled dilled carrots | Curried carrot kimchi

Cauliflower gratin | Pecorino Pasta with cauliflower | Roasted vegetables with avocado

Granola with dried cherriesChocolate bark with oranges and cherries | Dried cherry scones

Mustard | Sauerkraut | Yogurt | Apple cider vinegar tonic | Horseradish | Sauerkraut

Salmon with cucumber tzatziki

Fig and olive tapenade | Pizza with fig and olive tapenade | Drunken fig jam | Dehydrated figs | Fig and candied pecan salad | Thin crust pizza with wild yeast | Fig fruit leather | Fig and arugula pizza | Pork chops with fig jam | Fig balsamic vinegar

Fish tacos | Salmon with hoisin glaze | Salmon and crabmeat dressing | Salmon and cream cheese appetizers with dill | Pasta puttanesca with scallops | Salmon cakes with homemade mayonnaise | Fulford style fish | Salmon and sriracha kale on rice | Shrimp and grits | Fish with tomato and peach salsa | Salmon with hollandaise sauce | Flounder with lemon-butter sauce | Sea-trout with kumquats | Grilled snook with tomato salsa | Avocado and green chili puree on fish | Trout with green chilies | Salmon with cucumber tzatziki

Rooftop gardens | Raised garden beds

Palmoa | Green salad with grapefruits and almonds

Collard Greens | Curried chicken salad with lettuce

Rosemary cocktail | Beans and rice with cilantro | Pasta puttanesca with scallops | Turkey meatballs and chickpea salad with parsley | Radish slaw with dill | Salmon and cream cheese appetizers with dill | Indian-spiced pork burgers | Chicken curry with coriander | Red zinger tea | Pesto pizza | Italian chicken stew with rosemary | Spaghetti & spicy pork meatballs with parsley | Chicken noodle soup with dill | Butter chicken with cilantro | Coq au vin | Mexican chicken soup | Shrimp tacos | Chocolate lemongrass mousse | Lemongrass ribs

Kale chips | Kale and mushroom lasagne | Kale salad with candied pecans | Savory kale tart | Salmon and sriracha kale on rice | Kale Pizza | Kale and cranberry salad | Pasta salad with kale | Sourdough stuffing with kale, sausage, and dates | Kale enchiladas | Kale and sausage galette | Kale salad with tahini dressing | Avocado kale salad | Wild boar and kale on polenta

Gluten-free lemon bars | Limoncello | Rustic Meyer lemon tart | Gin and homemade tonic | Meyer lemon margarita | Lemon and ginger tea | Citrus mojo pork | Mousse au citron | Lemon custard

Thai shrimp and pork meatballs on lemongrass skewers | Shrimp and lemongrass soup | Chicken satay with peanut sauce | Chocolate lemongrass mousse | Lemongrass ribs

Lettuce cup appetizers | Curried chicken salad on lettuce | Green salad with grapefruits and almonds

Pimm’s cup cocktail | Daiquiri | Brown sugar mojitos | Coleslaw with cumin-lime vinaigrette | Gin and homemade tonic | Chicken curry with limes | Lime cake with glaze | Shrimp tacos

Quiche Lorraine | Vegetable potstickers | Shittake mushroom burgers | Kale and mushroom lasagne | Morel mushrooms | Coq au vin

Indian eggplant with okra

Ham and bean soup with green onions

Orange-Almond caramels | Orange bitters | Chocolate bark with oranges and cherries

Passion Fruit
Passion fruit cocktail

Spicy pineapple and shrimp skewers

Black-eyed peas and zipper peas

Dried hot peppers | Roasted red pepper pasta | Jalapeno jam | Pickled hot banana peppers | Enchiladas with hot banana peppers | Quinoa & Beans with Peppers | Avocado and green chili puree on fish | Trout with green chilies | Quinoa and beans bowl with peppers & chicken

Pork sausage | Beans and rice with cilantro | Indian-spiced pork burgers | Fresh chorizo sausage | Sweet Italian sausage | Spaghetti & spicy pork meatballs | Citrus mojo pork | Sourdough stuffing with kale, sausage, and dates

Fajitas with radishes and feta | Radish slaw with dill

Rhubarb custard pie

Scallops & potatoes with brown butter sauce | Pasta puttanesca with scallops | Scallops with white wine sauce | Scallops with chimichurri | Scallops and fresh pasta with garlic and dried chilies | Seared scallops

Shrimp Paella | Spiced shrimp | Salt roasted shrimp with parsley butter | Shrimp & sausage & grits | Shrimp tacos | Shrimp Scampi

Sweet potatoes
Sweet potato and black bean chili

French tomato tart | Zucchini and tomato casserole | Fresh tomato sauce | Chili | Creamy tomato soup | Cherry tomato caprese salad | Tomato juice | Cobb salad | Vegetable Soup | Sweet-corn chowder with tomato salsa | Roasted tomato and ricotta pizza

Walnut feta dip




When life gives you lemons, make limoncello. Limoncello is a lemon liqueur that I was first introduced to while studying in Italy in collage. On a weekend trip to Cinqueterre, five tiny fishing villages that are placed on cliffs right on the Mediterranean, my sister and I stayed at a woman’s house who rented out a room for tourists. She spoke no English, but greeted us warmly with a tiny glass of limoncello to welcome us into her home. I’m sure it had to do more with the intoxication of the beautiful Italian everything than the tiny sip of sweet lemon liqueur that stands out in my memory; nevertheless, the smell of it can bring me right back to the Riviera. So, ever since I’ve had a yard full of citrus, limoncello has been made.

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As I’ve posted about before, our fairly tiny urban yard has a Meyer lemon tree, a Mandrian orange tree, a limequat tree, and my favorite: a cocktail tree! What is a cocktail tree, you ask? It’s a tree which has five different kinds of citrus grafted to the stem. So, our one cocktail tree produces Navel oranges, Honeybell oranges, Meyer lemons, Ruby Red grapefruits, and Persian limes. Truthfully, not all of them do wonderfully–our Persian lime branch is pathetic, and the grapefruits taste terrible–but three out of the five are awesome.

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{The Honeybells are on the top, and the Meyer lemons are on the branch at the bottom. The grapefruit is on the other side.}

Most limoncello recipes I’ve found are really liquor-y, which makes me not really a big fan. But this recipe cuts the liquor with whole milk, making it like a spiked lemony ice-cream.


8 organic lemons
2 organic oranges
1 liter (33.8 ounces) vodka, or 4 1/4 cups
8 3/4 cups whole milk
5 pounds sugar (10 cups)
1 shot glass whiskey
1 teaspoon pure vanilla extract

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To make this recipe, you have to start well in advance. I’ve experimented with all kinds of lengths of time to soak the zest. You need AT LEAST a week, but preferably a month.

That said, here’s the rest of the instructions. Zest the lemons and oranges with a vegetable peeler. Try not to get the white pith. Put the citrus peels in a glass bowl with the alcohol. I used a large cylindrical glass container with a lid. You want to make sure that it’s covered tightly, or it will evaporate. Also, make sure you use organic citrus; the alcohol will leach out all the oils from the citrus, but it will also leach out any of the residual pesticides.

After either a week or a month, enough time for the alcohol to take on the flavor of the citrus, then you’re ready to make your limoncello. Strain the liquid and discard the peels. Pour into a very large, heavy-bottomed saucepan. I use my 15-quart one. The larger the better. I will get to the reason why you need something large in a second.

Add the milk, sugar, whiskey, and vanilla. Bring all of this to a boil. BUT NEVER TAKE YOUR EYES OFF THE POT, EVER! I have to stress this because one time I almost burned down the house making limoncello (this drink would NOT have been the fabulous memory-maker that it is if that happened.) I’m not quite sure why the combination of these ingredients tends to foam up when it starts to boil, but it does as soon as it reaches 212 degrees. And, because this is half alcohol, it’s mega-flammable. Even though I used my biggest pot, and was definitely trying to keep my eye on it before it boiled, it foamed up when it reached the boiling point, boiled over the edge, and I had a giant fire-ball on my stove top. NOT COOL. Fortunately I had the lid nearby (which I recommend you do) and I shut off the gas to my stove and covered the pot and the flame extinguished. Please do not make this mistake. Use your biggest pot, keep the lid nearby, and never take your eye off of it when you’re bringing it to a boil.

Okay, that said, once it does get to a boil, immediately reduce the heat and just let it bubble for five minutes. Stir continuously. Remove from heat and let it cool completely. A thin film will form on the top, but that’s normal. Skim it off and discard. Pour into bottles and freeze.

I keep this in mason jars in the freezer (it will make 4 quarts), and it will last for a long time. I use it as a digestive for after dinner when we have guests over. It just might make you be hungry for Italy.




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Although I bemoan the fact that we don’t have a backyard apple tree here in mid-September, my limequat tree that is full of tiny limes makes up for it. Can’t make cocktails out of apples, eh?

Traditional daiquiris are made from three simple ingredients: rum, lime, and a sweetener. They are not suppose to be frozen, blended, or come in florescent colors, but that’s how they’re known today. To make an old-school daiquiri, just throw a few ingredients in a cocktail shaker with some ice, and you’ve got yourself a good happy hour drink.

Ingredients (makes one drink):

1 1/2 jigger white rum
1 jigger simple syrup
1 jigger lime juice


Place all ingredients into a cocktail shaker with ice. Shake well, and pour into a chilled glass. If you like it more tart, you can add a little more lime juice. If you like it sweeter, add a splash more of the simple syrup. Garnish with lime slices.

It’s Friday, people. Go out and enjoy!

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