1 pineapple (3 /2-pound trimmed, peeled and cored, peel and core reserved, one-quarter of the pineapple diced)
2 Granny Smith apples (1 quartered)
1 bag dried purple corn (6-ounce see Note)
2 cinnamon sticks 
½ teaspoon whole cloves
¾ cup light brown sugar (packed)
½ cup fresh lemon juice (plus 2 tablespoons fresh lemon juice) 
½ cup fresh lime juice (plus 2 tablespoons fresh lime juice) 
1 teaspoon kosher salt
Ice (for serving)
Lime wheels (for garnish)

In a large saucepan, combine the pineapple peel and core with the quartered apple, the purple corn, cinnamon sticks, cloves, sugar and 14 cups of water. Cover and bring to a boil over moderately high heat. Uncover, reduce the heat to moderate and simmer until the corn is softened and the liquid is slightly reduced, about 1 hour.

Using a slotted spoon, remove and discard the solids. Pour the liquid through a fine-mesh strainer into a large heatproof bowl and let stand until no longer steaming, about 45 minutes. Whisk in the lemon juice, lime juice and salt and refrigerate the chicha morada until very cold, about 2 hours.

Peel, core and finely dice the remaining apple. Add the apple and the diced pineapple to a pitcher or punch bowl, then pour the chicha morada on top. Serve in glasses over ice, garnished with lime wheels.

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It’s peppermint season – and time for me to pull out my Peppermint Simple Syrup from Sonoma Syrup Co.

We use it for so much during the holiday season – in our hot cocoa, drizzled over our homemade vanilla ice cream, and for baking peppermint pinwheels. At holiday time, I also enjoy making cocktails . . . great tasting cocktails, but I like doing so without all the fuss. That’s why I’ve been using this flavorful Peppermint Simple Syrup for  making the delicious Peppermint Dreidel Drop.

Grab yourself a bottle, and enjoy making, and drinking, this three-ingredient holiday cocktail. 

• 1 oz. Peppermint Infused Syrup
• 3 oz. vodka
• Juice of ½ fresh lemon

Shake with ice in a shaker and strain

into a chilled martini glass.

Recipe provided by Sonoma Syrup Company

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Enjoy a bit of tiki culture with this rum-based cocktail that gets a modern twist with hard seltzer.

• 2 oz. Mango Truly Hard Seltzer (plus more as needed)
• 1 oz. rum
• 1/2 oz Campari
• 1/2 oz pineapple juice, preferably fresh
• 1/2 oz lime juice
• crushed ice

Fill glass with crushed ice

Add all ingredients to a cocktail shaker, and lightly shake to mix

Pour over crushed ice and add more Truly to fill glass, if desired.

Garnish with fresh lime and pineapple.

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• 4 heaping Tbsp. loose white tea (try White Peony or Silver Needle)
• 4 cups boiling water
• 1 bottle white wine, chilled
• 2 cups white grape juice, chilled
• 1 orange, washed and sliced
• 1 lime, washed and sliced
• 1 lemon, washed and sliced
• 2 kiwis, washed and sliced
• 1 peach, washed and sliced
• 1 apple, washed and sliced
• 6–12 berries, washed
• 6–12 grapes, washed
• Ice

In a teapot or jar, cover tea leaves with boiling water and steep for 4 minutes. Strain out leaves and let tea cool to room temperature, then chill in the refrigerator for several hours or overnight. Combine all ingredients in a large pitcher. Pour into ice-filled glasses.

Makes 8 to 10 servings.

Note: Substitute any of the fruits with whatever fresh, seasonal fruits you have on hand. Also, you can use oolong tea instead of white tea, if desired. Choose a lightly oxidized/fermented oolong to complement the sangria’s fruity, floral flavors.

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This cocktail is just what you need on a cold winter’s eve. Bringing together bourbon with red wine, and adding in delicious cherries, spices and maple, you’ll soon realize that it’s perfect just about any time, not just for holidays.

• 4 cherries, pitted (fresh, or jarred)
• 1-1/2 oz merlot wine
• 1 oz bourbon
• 2-3 Tbsp fresh orange juice (more if desired)
• 2-3 tsp maple syrup
• ice
• dash of cinnamon or nutmeg
• lemon zest/peel

Juice the orange and pit cherries if needed.

Place cherries in a tall glass, then muddle. Add remaining ingredients, and mix.

Pour into an old fashioned glass with ice, stir and top with lemon peel, and dash of cinnamon or nutmeg

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Translated to “glow wein,” glühwein is a popular beverage during the Christmas season, and is served at the Christmas markets throughout Germany. Mom and I enjoyed a mug at each of the markets we visited. Each market has their own mug, so if you pay and extra 3 euros deposit, you get to keep the mug! (I came home with 10!)

Usually prepared from red wine, spices such as cinnamon stick, star aniseed, cloves, citrus, almonds, vanilla pod, and sugar are added, I used the following glühwein recipe this past weekend. As it began to heat up, the smell transported me back to the markets in Germany. We each grabbed one of the mugs I brought home, and sat down for a warming drink on a chilly winter’s night.

Glühwein

• 1, 750-ml bottle of dry red wine
• ¼ cup sugar
• ¼ cup raisins
• ¼ cup slivered almonds
• 1 Tbsp anisette liqueur (or 2 star anise)
• 1 cinnamon stick broken in half
• 4 whole cloves
• ¼ tsp packed finely grated lemon peel
• ¼ tsp, packed, finely grated orange peel
• 1 vanilla bean, split lengthwise

Combine wine, sugar, raisins, almonds, anisette/anise seed, cinnamon stick, cloves, lemon peel, and orange peel in a large, heavy saucepan. Scrape in seeds from the vanilla bean, and add the vanilla bean. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer 15 minutes to blend flavors. Strain before serving. It can be made 1 day ahead – simply cool, cover and chill until ready to use – then gently bring to a simmer before serving.

Serves: 4

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Change things up a bit with your Moscow Mule and switch from vodka to Disaronno. You’ll be glad you did!

• 50 ml Disaronno
• 25 ml fresh pressed lime juice
• Ginger beer
• Grated ginger and lime slice

Pour Disaronno and lime juice over ice in a mule cup and top with ginger beer. Garnish with freshly grated ginger and a lime slice

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I have to admit, that when it comes to cocktails, I usually opt for rum, vodka or a delicious Scotch. But, recently I became reacquainted with the classic Italian liqueur, Disaronno. Its characteristic almond flavor captured my attention, and made we wonder why it’s been so long since I’ve had any in my liquor cabinet.

This time around I realized that it is a sophisticated flavor that pairs well with so many things – delicious in espresso, soothing when served on the rocks, and delightful when used in a Mule.

The legend of Disaronno arose from a simple gesture of kindness, dating back to the Renaissance when a local innkeeper, who was chosen by artist Bernardino Luini to portray Madonna for the commissioned fresco entitled, Madonna of the Miracles in Saronno. As a mark of her gratitude, she prepared a special gift for the artist — a flask full of an amber liqueur, fragrant and delicate. 

The history of giving continues with the Disaronno brand. The distinctive Disaronno bottle is wrapped in a camouflage denim pattern, as part of the “Disaronno wears Diesel” campaign.

Through this project, Disaronno supports the Only The Brave Foundation, Diesel’s parent company’s philanthropic arm. The Foundation’s mission is to rebalance social inequality and contribute to the sustainable development of less advantaged areas and people throughout the world.

Check out the Disaronno website for the ‘official’ DISARONNO Wears Diesel cocktail, which marries this classic Italian Liqueur with Jamaica rum overproof. Sounds delicious, but I’m a Moscow Mule fan, so I thought I’d give the Disaronno Mule a try. 

Disaronno Mule

• 50 ml Disaronno
• 25 ml fresh pressed lime juice
• Ginger beer
• Grated ginger and lime slice

Pour Disaronno and lime juice over ice in a mule cup and top with ginger beer. Garnish with freshly grated ginger and a lime slice

Treat yourself to a bottle, and give one as a hostess gift this season!

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It must have been the 25 lemons my son plopped on the kitchen counter; an offering from the women he helps with odd jobs. At first glance, I wondered how much lemonade, lemon bars and lemon squeezes on salmon and chicken breast it would take before these were all gone.

Then that pile of lemons caused my mind to drift. It drifted to Sicily, where 15 years ago, I spent a glorious 9 days visiting the island, soaking up the beauty and gustatory pleasures of Agrigento, Ragusa and Siracusa. It was there where I supped up freshly made ricotta and Ragusano cheeses, arancini, and fish and pasta dishes galore. One particular afternoon, I found myself visiting a family to learn about their self-sufficient farming methods, and the wonderful foods they produced. Following the tour of the farm, we were invited to a lunch in their home. I didn’t know them when I sat down, but their smiles told me that it didn’t matter that there was a minor language barrier – it was the sharing of the food on the table that would connect us.

The long table was set, and ladies were busy in the kitchen preparing the lunch. Homemade wine graced the table, and course after course of food was set down in front of us over the next few hours. They proudly spoke of how they used everything on the farm in some way.

That day, we were all able to have a conversation and learn a bit about each other. Near the end of the afternoon, as we sat stuffed and ready to fall asleep, the grandfather beckoned one of the sons to head down to the cellar and retrieve two more bottles – One was his homemade Absinthe, the other his homemade limoncello.

After a timid tasting of Absinthe, I transitioned to a small glass filled with sunshine – homemade limoncello. (I was, after all, in the land of lemons!) We sipped this refreshing chilled digestif, and said our goodbyes. It is a memory that remains embedded on my mind, as well as my taste buds.

So, when those 25 lemons sat on my counter, I knew that I couldn’t let them go to waste (in honor of that Sicilian family). There wasn’t much of a romantic story of this backyard lemon tree, but I certainly could transform those lemons into a new memory for myself, and anyone who happened to join my in a glass enjoyed on the back deck of our home.

I began to do a bit of research, and realized that this Italian lemon liquor isn’t terribly difficult to make. In fact, it takes very little active time, coupled with several days of waiting, but the result can be a delicious fresh lemon flavor that isn’t bitter or astringent. I decided to indulge my memories, and use up those lemons.

My early summer limoncello experiment was a success. Its perfume and flavor are sweet and pleasing on the palate, and I feel as if I brought a bit of Italy into my home.

If you decide to indulge in the process, I suggest starting with organic lemons – as the peels are what is soaking in the liquor. You can also mix things up and use a different citrus, such as oranges or grapefruit.

Then use a high proof vodka (100%) such as Everclear (i.e. something higher than the typical 40% proof), as it is ideal if you are placing your limoncello in the freezer. If you use a lower proof, it won’t freeze.

Laura’s Limoncello

• 10 lemons
• 750-mil bottle of vodka or grain alcohol
• 4 cups water
• 3 cups sugar

Cut lemon peels into strips, being careful to trim away the pith. Place them in a pitcher and pour the vodka into the pitcher. Cover with plastic wrap and let sit a room temperature for at least 4 days.

When lemon has infused the vodka, stir the water and the sugar together in a saucepan and place over medium heat until the sugar dissolves, stirring occasionally. Once dissolved, remove from heat and let cool completely. Pour the cooled sugar water into the vodka lemon concoction and let sit undisturbed overnight, or a week*

Using a mesh strainer, strain liquid and discard the lemon peels. Pour into a bottle, then cap it and place in fridge or freezer before serving.

Serve chilled before or after dinner – or any time in between. You can also add it to baking, or top ice cream.

* If you’d truly like to get a fully flavored limoncello, experiment with different timing of infusion. Beyond the 4 -7 days, go for 2 weeks soaking the lemon peels in the vodka, and then soak one more week with the sugar water before you strain it.

Enjoy!!

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If you’re looking for a refreshingly tasty new drink for the summer, this Cucumber Cape Codder is it! You might think that combining cucumber and cranberry is an odd combination, but it is surprising how the cucumber mellows the tartness of the cranberry.

Recipe makes six servings

• 1 cup sugar
• 1 cup water
• 2 cups grated English cucumber, plus wedges for garnish.
• 9 oz chilled vodka
• 12 oz no-sugar-added cranberry juice
• 1/2 cup fresh lime juice
• ice

Bring water and sugar to a boil in a small pot. Reduce the heat and simmer, while stirring, until the sugar dissolves. Remove from heat and stir in grated cucumber, then let liquid cool.

Once cooled, pour through a fine sieve into a measuring up, and discard the solids.* 

Combine cucumber syrup, vodka, and cranberry and lime juices in a 20-quart pitcher. Can be refrigerated for up to 8 hours. 

Serve over ice and garnish with cucumber or lime wedge.

*Note: cucumber syrup can be kept refrigerated for up to 3 days.

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