The Martha Stewart Living Cookbook (128 page)

cranberry, tangerine, and pomegranate champagne punch

SERVES ABOUT 20

1 package (12 ounces) fresh cranberries, for the swizzle sticks

1 bunch fresh mint, for the swizzle sticks

2 cups pomegranate juice (about 5 pomegranates)

3 cups fresh tangerine juice (about 7 tangerines)

5 cups cranberry juice cocktail

2 bottles (750 ml each) chilled champagne or other sparkling wine

1.
To make the swizzle sticks, spear 3 cranberries alternately with 2 mint leaves on wooden skewers. Place the skewers on a baking sheet; cover with damp paper towels, and refrigerate up to 1 hour.

2.
In a large punchbowl or pitcher, stir together the fruit juices. Fill glasses with ice, and ladle or pour about ½ cup punch into each glass; top with champagne. Garnish each glass with a swizzle stick.

latin lover

SERVES 2

Pineapple and coconut rum give this drink the taste of the tropics.

¼ cup frozen pineapple juice concentrate

2 tablespoons frozen orange juice concentrate

2 tablespoons frozen cranberry juice concentrate

1 tablespoon fresh lime juice

¼ cup coconut rum

1½ cups small ice cubes

Fresh sugarcane, for garnish

Mix all ingredients (except sugarcane) in a blender until smooth. Serve, garnished with sugarcane.

rosé sangria

SERVES 6

Chanterais melons, also called Cavaillon, are a delicious alternative to cantaloupes. Look for them at farmers’ markets and gourmet stores.

1 bottle (750 ml) French dry rosé wine, such as Tavel or Bandol

6 tablespoons crème de cassis (black currant liqueur)

1 Chanterais melon or ½ large cantaloupe, cut into chunks

1 peach or nectarine, pitted and cut into 8 wedges

½ pint blackberries or raspberries

1 bottle (750 ml) sparkling water

Stir together all the ingredients except the sparkling water in a large pitcher. Refrigerate at least 1 hour or until ready to serve, up to 3 hours. Stir in the sparkling water, and serve over ice.

orange cloud

SERVES 2

Like a creamy orange ice-cream pop, this cocktail marries vanilla and orange. But the drink includes two liqueurs, so it’s for adults only.

¼ cup frozen orange juice concentrate

1 tablespoon heavy cream

2 tablespoons Cointreau

2 tablespoons Galliano

1½ cups small ice cubes

Mix all the ingredients in a blender until smooth. Dip the moistened rims of 2 glasses in orange-colored sugar; pour in the orange mixture, and serve.

watermelon-tequila refreshers

SERVES 6 TO 8

If you prefer to serve alcohol-free cocktails, omit the tequila—the drink is still delicious.

¾ cup sugar

3½ pounds seedless watermelon, cut into 2-inch cubes (about 12 cups)

1 cup tequila

1 cup fresh lime juice (6 to 8 limes), plus lime slices for garnish

4 cups ice

1.
Stir together the sugar and ¾ cup water in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Let cool completely. Refrigerate until ready to use, up to 1 week.

2.
Working in batches, fill the blender with watermelon cubes; blend until smooth. Pass the puree in batches through a fine sieve set over a large bowl, discarding the solids as you work. Refrigerate the juice until ready to use, up to 1 day.

3.
Stir together the tequila, lime and watermelon juices, and sugar syrup in a large pitcher. Stir in the ice and lime slices.

mango cooler

SERVES 2

We love our sweet twist on a daiquiri: mango mixed with dark rum, sugar syrup, and lemon juice (in place of the traditional lime).

1 cup chopped mango, frozen until hard

3 tablespoons dark rum

2 tablespoons fresh lemon juice

1 tablespoon Simple Syrup (Basics)

1½ cups small ice cubes

Diced mango and shredded fresh mint, for garnish

Mix all the ingredients (except mango and mint) in a blender until smooth. Serve, garnished with mango and mint.

caipirinhas

SERVES 6

Cachaça is a potent sugarcane liquor. If you can’t find it, use light rum instead.

3 limes, halved

¼ cup sugar

1½ cups cachaça

Place a lime half in each of 6 tumblers, and sprinkle each with 2 teaspoons sugar. Using a wooden reamer, crush the flesh of the limes. Fill the glasses with crushed ice, and divide the cachaça evenly among them. Stir well, and serve.

grapefruit sparkler

SERVES 8

1 cup sugar

8 whole star anise

6 cups ruby red grapefruit juice, chilled

¹
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cup Campari

2 cups champagne, chilled

1.
In a small saucepan, combine 1 cup water with the sugar and star anise; bring to a boil, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat; let cool completely.

2.
Pour the mixture through a fine sieve into a measuring cup (to yield 1 cup); discard the star anise. Cover the syrup with plastic wrap, and chill.

3.
In a large pitcher, combine the grapefruit juice, Campari, and chilled syrup. Divide among 8 glasses; top with champagne. Serve immediately.

portofino cocktail

SERVES 1

1 tablespoon Campari

¼ cup fresh red grapefruit juice

6 tablespoons tonic water

1 red grapefruit slice, for garnish

Fill a tumbler with ice. Shake the Campari, grapefruit juice, and tonic in a cocktail shaker. Pour into the tumbler, and garnish with the grapefruit slice.

lime-apricot rum cooler

SERVES 4

2 tablespoons freshly grated lime zest (about 6 limes)

6 tablespoons sugar

¼ cup plus 2 tablespoons freshly squeezed lime juice (about 3 limes)

2 cups apricot nectar, chilled

1¼ cups white rum

1.
In a food processor, pulse the lime zest with the sugar until finely ground. Measure out ¼ cup mixture; transfer the rest to a shallow dish. Pour 2 tablespoons lime juice into another dish. Dip the rims of 4 glasses in the juice, then in the sugar mixture, coating well.

2.
In a blender, puree the apricot nectar, rum, remaining ¼ cup lime juice, reserved ¼ cup zest mixture, and 2 cups ice. Divide among the prepared glasses, and serve immediately.

strawberry-ginger caipirosca

SERVES 2

10 fresh strawberries, hulled and quartered

30 fresh mint leaves

¼ lime, cut into 4 pieces

1 teaspoon freshly grated ginger

2 tablespoons sugar

2 cups cracked ice

½ cup vodka

Place the berries, mint, lime, and ginger in a cocktail shaker. Sprinkle the sugar over top; muddle the mixture with a long spoon until almost pureed. Add the ice and vodka; shake well. Divide between 2 glasses; serve immediately.

honeydew fizz

SERVES 2

½ large honeydew melon (about 3 pounds)

½ cup Midori or other melon liqueur

1 cup seltzer water, chilled

1.
With a large spoon, scrape out and discard the honeydew seeds. Using a ¾-inch melon baller, scoop out 10 balls; place in a large sealable plastic container. Pour the Midori over the melon balls; transfer to the freezer, and let macerate about 1 hour.

2.
Meanwhile, place the remaining honeydew in a blender, and puree until smooth. Let stand until the juice settles to the bottom of the blender and the foam rises to the top. Skim off the foam, and measure out ½ cup juice.

3.
Remove the honeydew-ball mixture from the freezer; stir in the juice and seltzer. Divide evenly between 2 cocktail glasses; serve immediately.

plum and pineapple sangria

MAKES ABOUT 2¼ QUARTS

1 pineapple

4 plums, preferably a variety, pitted and sliced

1 tablespoon superfine sugar, plus more as needed

3 ounces Cointreau

3 ounces brandy

1 750-ml bottle fruity red wine, chilled

1
¹
/
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cups pineapple juice

1 cup sparkling water

1.
Peel pineapple; halve lengthwise and remove core. Cut half the pineapple into ¾-inch spears; cut the other half into 1-inch chunks. Place in a pitcher with the plums; sprinkle with sanding sugar, and stir to combine. Add Cointreau and brandy; let sit at least 1 hour.

2.
When ready to serve, stir in red wine, pineapple juice, and sparkling water. Add more sugar, if desired. Serve chilled.

white-wine sangria

MAKES ABOUT 2 QUARTS

1 cup seedless green grapes

1 kiwi, peeled and sliced

1 pound seedless watermelon, scooped into 1-inch balls

¼ honeydew melon, seeded and cut into 1-inch cubes

1 lime, sliced and seeded

1 star fruit, sliced and seeded

1 pink grapefruit, seeded, sliced, and quartered

1 tablespoon superfine sugar, plus more if needed

3 ounces Cointreau

3 ounces brandy

1 750-ml bottle fruity white wine, chilled

1 cup cranberry juice

1.
Put all fruit in a pitcher; sprinkle with superfine sugar, and stir to combine. Add Cointreau and brandy; let sit at least 1 hour.

2.
When ready to serve, stir in wine and cranberry juice. Serve chilled.

kumquat mojitos

SERVES 8

48 kumquats, halved and seeded

2 cups fresh orange juice (4 to 5 oranges)

½ cup sugar

2 cups fresh mint leaves

3 cups light rum

6 cups small ice cubes

Stir together the kumquats, orange juice, and sugar. Let stand 10 minutes. Add the mint. Muddle the mixture with a wooden spoon to crush the kumquats and mint. Stir in the rum; add the ice. Transfer to a large pitcher.

kirsch-wine cocktails

MAKES 6

½ cup kirsch (cherry brandy)

½ cup white wine, such as Riesling or Sauvignon Blanc

2 to 4 ounces natural cherry soda

24 dried cherries (about 2 ounces)

Combine kirsch and wine in a pitcher, and refrigerate until ready to serve. Fill six 10-ounce glasses with ice. Divide kirsch-wine mixture evenly among glasses. Top off each glass with the soda; stir. Garnish each drink with 4 cherries.

cucumber-ginger fizzes

MAKES 8

1½ cups vodka

2 English cucumbers (1 peeled and coarsely chopped, 1 whole)

1 lime, cut into 8 wedges

2 bottles (750 ml each) sparkling water

½ to 1 cup Ginger Simple Syrup (recipe Drinks)

1.
Put vodka and the chopped cucumber into a nonreactive container. Refrigerate 1 hour. Strain; discard cucumber. Refrigerate until ready to use, up to 2 days.

2.
Using a vegetable peeler, shave the remaining cucumber lengthwise into wide strips; discard seeds.

3.
Fill 8 glasses with ice. Add 3 cucumber strips and 3 tablespoons infused vodka to each glass. Squeeze a lime wedge into each, and drop into drink. Top with sparkling water, and stir in 1 to 2 tablespoons of the ginger syrup. Serve immediately.

bing cherry mojitos

SERVES 12

1¼ cups sugar

1¼ cups fresh lime juice (about 9 limes)

3 pounds Bing cherries

18 ounces best-quality black cherry or plain vodka

1 bottle (750 ml) sparkling water

1.
Bring sugar and 1¼ cups water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat; let cool completely. (Makes about 2 cups syrup.) The syrup can be refrigerated in an airtight container up to 1 month.

2.
Put lime juice into a medium nonreactive bowl. Halve and pit cherries; add to lime juice. Stir in syrup. Refrigerate at least 1 hour (up to overnight).

3.
Stir cherry mixture and vodka in a large serving bowl. Fill 12 glasses with ice. Spoon ½ cup cherry-vodka mixture into each glass. Top off with sparkling water. Serve immediately.

blackberry-mint julep

SERVES 4

Like the original, our julep features bourbon infused with mint. But this drink’s signature sweetness is tempered by the tartness of blackberries, which also tint it a gorgeous shade of purple. Another twist: Our cocktail is blended with—rather than served over—ice, creating a slushy texture.

½ cup packed fresh mint leaves

1 pint blackberries

6 tablespoons sugar

½ cup bourbon

Mint sprigs, for garnish

1.
Roughly chop the mint leaves.