Sparkling Rosé Cocktail

Bright and bubbly, this

simple cocktail is as drinkable as
it is endlessly riffable. For added
sweetness, stir in an extra
spoonful of jam, or try grilling
your peaches for a hint of smoke
that accentuates the tequila.

Ingredients
 6 tablespoons (3 ounces) tequila
 2 tablespoons fresh lime juice
 1/4 cup plus 2 tablespoons Peach-Rosé Jam, divided
 1 (12-ounce) bottle sparkling mineral water (such as Topo Chico)
 1 fresh peach, sliced and grilled
 Lime peel twists

How to Make It

Place tequila, lime juice, and 1/4 cup jam in a cocktail shaker; muddle mixture.
Fill shaker with ice. Cover and shake until thoroughly chilled. Place 1 tablespoon
jam into bottom of each of 2 highball glasses. Fill glasses with ice, and strain
tequila mixture into glasses. Top off cocktails with sparkling water. Garnish with
grilled peach slices and lime twists.
Madeira Cobbler

Cobblers have been

cooling people down since
colonial times. Kirk
Estopinal’s recipe from
Cane & Table in New
Orleans beats the swelter
with fortified wine, dark
rum, and lots of ice.

Ingredients
 Crushed ice
 Ice cubes
 1/4 cup plus 1 tablespoon (2 1/2 ounces) dry-style Madeira (preferably Sercial)
 1 tablespoon (1/2 ounce) Demerara rum (such as El Dorado)
 1 teaspoon simple syrup
 2 orange peel strips
 1 lemon peel strip
 10 fresh blackberries, divided
 Pineapple wedge

How to Make It
Fill a julep cup with crushed ice. Fill a cocktail shaker with large ice cubes; add
Madeira, rum, simple syrup, orange peel strips, lemon peel strip, and 5
blackberries. Cover and shake vigorously until well chilled, about 10 seconds.
Strain into prepared cup; top with crushed ice and remaining 5 blackberries.
Garnish with pineapple wedge. Serve with a straw.
Lemon-and-Lavender Gin Fizz
Leopold’s Summer Gin brings a smooth,
floral flavor to this botanical cocktail
with notes of cucumber, sage, lemon, and
lavender. Be sure to use food-safe rose
petals, not ones treated with pesticides or
insecticides, for garnish.

Ingredients
 1 1/2 ounces (3 tablespoons) citrusy-herbal gin (such as Leopold’s Summer Gin)
 1 tablespoon fresh lemon juice (from 1 lemon)
 1 tablespoon simple syrup
 1 dash Scrappy’s Lavender Bitters
 Ice cubes
 2 tablespoons club soda
 2 dashes Peychaud’s bitters
 Lemon wheels, dried juniper berries, and fresh red rose petals

How to Make It

Combine gin, lemon juice, simple syrup, and lavender bitters in a Boston cocktail
shaker. Fill shaker with ice cubes. Cover and shake vigorously until well chilled.
Strain into a cognac snifter glass filled with ice cubes. Top with club soda and
Peychaud’s bitters. Garnish with lemon wheels, juniper berries, and rose petals.
Cucumber-Rose Gin Spritz
Victor Protasio

A classic combination of gin,

lemon, and club soda gets a
refreshing twist with cucumber,
basil, and black cardamom infused
syrup. Dried rose petals add a subtle
floral flavor and act as a beautiful
garnish.

Ingredients
 1 1/2 ounces (3 tablespoons) savory gin (such as Edinburgh Seaside Gin)
 1 1/2 tablespoons Cucumber, Basil, and Cardamom Syrup
 1 1/2 tablespoons fresh lemon juice (from 1 lemon)
 Ice cubes
 2 tablespoons club soda
 Persian cucumber strips and dried rose petals (such as Rose Dose)

How to Make It

Combine gin, syrup, and lemon juice in a Boston cocktail shaker. Fill shaker with
ice cubes. Cover and shake vigorously until well chilled. Strain into a cognac
snifter glass filled with ice cubes. Top with club soda, and garnish with cucumber
strips and dried rose petals.
Hello Friday

Spicy ginger ale and the baking-

spice notes from a big hit of
Angostura bitters perk up the
bourbon in this bubbly reviver from
Chall Gray at Little Jumbo in
Asheville, North Carolina. If you
can’t find Blenheim, look for ginger
beer.

Ingredients
 Ice cubes
 1/4 cup plus 3 tablespoons spicy ginger ale (such as Blenheim)
 1 tablespoons (1/2 ounce) 100-proof bourbon (such as Old Grand-Dad Bonded)
 1 teaspoon Angostura bitters

How to Make It

Fill a rocks glass with ice cubes; add all ingredients. Stir gently, and serve.