Posts Tagged ‘Cocktail Hour’

Meyer Lemon Pimm’s Cup


On Sunday Drew and I had a date with “sister-wife” Mary to see the movie One Day. All three of us loved the book after passing around a British paper back version Mary picked up at Heathrow for her flight to Morocco last year.

Meyer Lemon Pimm's Cup

Enriched by our experience of the book, we all enjoyed the movie. Teary-eyed Mary headed home after the flick, but Drew and I wandered to a romantic outdoor dinner. We kept the Anglo vibe alive over Pimm’s Cups. Refreshingly light, herbal and lemony, with just the right amount sweetness. Don’t let this summer slip away with out having one last (first?) Pimm’s Cup.


Meyer Lemon Pimm's Cup

Meyer Lemon Pimm’s #1 Cup

1 part Pimm’s #1 (Gin seasoned with lots of herbs)

2 parts Meyer Lemonade

1 part Ginger Ale

To make the Meyer lemonade combine 1/3 a cup of fresh Meyer lemon juice with 2 tablespoons agave nectar. Stir until agave is dissolved and add 2 cups of sparkling water. Fill a tall glass with ice all the way to the top and pour in 1/4 a glass of Pimm’s. Then add 2 parts Meyer lemonade and top with a large splash of ginger ale. Garnish with fresh mint, a cucumber slice and a wheel of fresh lemon. Mix with a straw and enjoy.




Cocktail Hour: Gin & Tonic


G & T ingredients

In my opinion, no Beach Week would be complete with out a recipe for the perfect Gin & Tonic. Sweet, citrusy and a little bit woodsy from the spices in the gin, a cold G & T says summertime like no other cocktail  I know. My father-in-law happens to make the best G & T’s around and I took pictures of his super secret process.

You’re welcome.


G & T supplies

First cut a lime into 1/4 inch rounds. Fill a glass with ice. Only use the best ingredients. Juicy limes, Bombay Sapphire Gin and Schweppes tonic water (Richard likes the mini bottles of tonic best.)


Gin pour


Pour the glass 1/3 full of Bombay Saphire gin. The golden ration is 1/3 Gin to 2/3 Tonic.


Tonic Water Pour

Now add the tonic water, fill up the rest of the glass.


LIme Cut

Cut each lime round in half and squeeze one lime half into the drink.


Lime Squeeze

Yep, lime squeeze close up. I actually like mine with one more lime half squeezed in but it’s a matter of taste.


Stir with the knife

Now here is the super secret part that makes these G & T’s so great. Stir the lime into the drink with the knife used to cut the limes. Brilliant.


RTH with G & T

Done. Now take yours out to the porch and enjoy.

Thanks Richie!



Meatless Monday: Rosemary Spiced Nuts


Were you hoping for tonight’s Meatless Monday dinner recipe?  I hope you’re not disappointed. You won’t be if you actually make these nuts.  And I hope you will.  They kick off dinner with a woodsy pop of rosemary brown sugar.  And they have real heat.   They buddy equally well with cocktails or wine.  I can eat them all day straight from the bowl.

Sounds like the thing for your Thanksgiving cocktail hour, eh?

Plus, I roasted them for Lydia’s exquisite wedding this past Saturday and sharing the recipe lets me share two photos from her special day.

Adorable, right?  Lydia made the cute labels and I bagged the nuts in wax paper bags.  She stationed them next to iced tubs filled with individual bottles of sparkling lemonade—yellow and pink—French coke (made with real sugar instead of syrup) and those darling hot pink cans of Sofia Blanc des Blancs sparkling wine so guests had drinks and munchies to enjoy before the ceremony began.

Candy Stripe Straws

Our girl just thinks of everything.

You’ll have to wait until she’s back to hear and see more.  I can’t wait.

In the meantime, make these nuts.  They’re an amped up version of Ina’s and they never fail to win raves.


Rosemary Spiced Nuts

yield: 2 pounds


2 pounds raw mixed nuts of your choice. I recommend including cashews and pecans in te mix because the former is fantastic with the rosemary and the latter catches all the spicy brown sugar goodness in its crevices.

2 tablespoons fresh rosemary leaves, roughly chopped

1 teaspoon cayenne

5 teaspoons dark brown sugar

4 teaspoons kosher salt

2 tablespoons melted butter


Preheat the oven to 350 °.

Place the nuts in one layer on an ungreased baking sheet and roast in the oven until fragrant and lightly golden brown, about 10-12 minutes.

While the nuts roast, whisk the remaining ingredients into a brown sugar paste.

Remove the hot nuts from the oven and carefully scoop them into a large mixing bowl.  Pour the spice mix over the warm nuts, stirring gently to spice the nuts evenly.  Enjoy immediately or let cool completely before storing in an airtight container for up to 4 days.