Plum Caipirinha



2 ripe, firm red plums, such as Santa Rosa or Elephant Heart

1/2 cup sugar

1/4 cup brown sugar

1/4 cup water

3 limes, diced and pitted

1 cup cachaca



Halve and pit plums. Whisk the sugars and water together in a small

saucepan. Add the plums and simmer over medium heat, until tender but

not mushy, about 10 minutes. Cool plums in the liquid.

Slice half a plum for garnish and set aside.



Put the diced limes and remaining plums in a large open pitcher.

Crush thoroughly with a muddler or a potato masher (it works great).

Add cachaca and the plum cooking liquid and fill with ice cubes. Pour

into chilled rocks glasses, allowing some ice and fruit to fall into

the glasses as well. Garnish each drink with a slice of poached plum.

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Gin and Tonic Jellies



1 teaspoon gelatin

5 ounces tonic water

1 1/2 ounces gin

2 teaspoons lime juice

Small wedges lime, key lime, or other small citrus



Pour about half the tonic into a bowl. Scatter the gelatin over the

surface, do not stir, set aside until the gelatin blooms (softens).

Meanwhile, warm the rest of the tonic over very low heat until just

simmering. Whisk hot tonic, then gin into the gelatin. Pour jelly

into 4 (2- ounce) shot glasses and garnish with lime wedges or citrus

of choice. Place in the refrigerator for 2 hours (or overnight) until

set.

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Rose 75



1 ounce gin

1/2 ounce freshly squeezed lemon juice

1 teaspoon Simple Syrup, recipe follows

5 ounces chilled Rose Champagne

Edible flowers or fresh currants, for garnish



Fill a cocktail shaker with ice. Add gin, lemon juice, and Simple

Syrup. Cover and shake until mixed and chilled, about 30 seconds. (In

general, the drink is ready by the time the shaker mists up.) Strain

into a chilled champagne coupe or flute. Top with Champagne and

garnish with an edible flower or currants.



Simple Syrup:

1 cup sugar

1 cup water

Put the sugar and water in a small saucepan. Cook over low heat,

stirring, until the sugar dissolves. (Alternatively, heat in the

microwave.) Store in a sealed container in the refrigerator for up to

1 month.



Yield: about 1 1/2 cups

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Summer Watermelon Situation



8 cups diced watermelon (about 1/2 of a small watermelon), plus

slices for garnish

8 ounces lemon vodka, chilled

7 ounces simple syrup, recipe follows

1 (17.5-ounce) can coconut juice

1 lemon



Chill watermelon in the freezer for 30 minutes. Put all the

ingredients in a blender and puree until smooth. Finish with a

squeeze of fresh lemon. Serve very cold in a chilled glass, and

garnish with watermelon or lemon slices.



Simple Syrup:

1 cup sugar

1 cup water

Put the sugar and water in a small saucepan. Cook over low heat,

stirring, until the sugar dissolves. (Alternatively, heat in the

microwave.) Store in a sealed container in the refrigerator for up to

1 month.



Yield: about 1 1/2 cups

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