Drinking The World

Purple Jewel

1-1/2 oz Level Vodka
1-1/2 oz POM pomegranate juice
1/2 oz fresh grapefruit juice
1/4 oz fresh lime juice
1/8 oz honey

Shake well on ice and strain into a chilled cocktail glass.

While many people enjoy noshing on fresh blackberries and raspberries that the pick along roadsides and on the edges of abandoned fields, not many know how good an herbal tea the leaves are. Mildly astringent, they are quite refreshing. A teaspoon of honey makes it more so.

Besides an interesting tisane, it has medicinal benefits. According to the Peterson Guide to Medicinal Plants, years ago it was commonly used for stomach pains, diarrhea and dysentery, to strengthen pregnant women, as an aid in childbirth, for menstrual problems, and as a wash for sores and infections. Talk about a cure-all.

The Capoeira created by Christine Sismondo

1-1/2 oz Parrot Bay rum
1/2 oz Grand Marnier
1 oz Acai frozen pulp
1-1/2 oz fresh lime juice
1 oz Ancho chili syrup

Note: I couldn't find the recipe for the Ancho chili syrup, but this should work. Place two cups of water in a pan with one small dried Ancho chili and bring to a boil, then simmer for ten minutes. Strain liquid and remove chili. Return liquid to the pan and reduce to one cup. Add one cup of sugar and stir until dissolved. Store ancho chili syrup in a clean jar and refrigerate for up to one month.

Additional Note: Capoeira is a blend of martial arts, dance, acrobatics, and game in Brazil. Here's a video.

In-Seine created by Simon Difford

2 oz Hennessy VSOP
1 oz St. Germain Elderflower Liqueur
1/8 oz La Fee Absinthe

Shake all ingredients on ice and strain into a chilled cocktail glass.

Origin: The name references the fact that St. Germain is a district of Paris on the left bank of the Seine and absinthe was banned in Paris, partly because because it was believed to induce insanity.

From the loading dock/back door of my brewery/distillery I look out past the parking lot to a sea of green, yellow, and purple as well. I love the color combination of bright golden yellow and green. This time of year that usually means Sweet Goldenrod.

Sweet Goldenrod leaves make a great herbal tea, also called a tisane. The leaves, when fresh picked have a delicate anise-like aroma, mixed with a bright green herbal hints as well. the leaves can be brewed into tea, whether fresh leaves, or dried. The fresh leaves make a delicate tea with more of the anise-like flavor, but I prefer the leaves dried. When slow-dried they have a light anise and bright green/gold flavor. If you dry them in a low oven with the door ajar, watching them carefully so they don't scorch, you get a more pronounced, warm , golden, deep, anise and hay complexity; with a touch of agreeable bitterness. A bare hint of sugar or honey round it out and make for an exceptional tisane.

Besides tasting great, Sweet Goldenrod tea has some medicinal benefits. According to Peterson Field Guide of Medicinal Plants, it has been used as a digestive stimulant, for stomach cramps, coughs, colds, and more. As with all wild edibles and medicinals, one should only try a small sample for the first time. You never know if you may have an allergy or reaction of some type and Sweet Goldenrod may cause minor allergies to some people. If after trying a small sample you feel fine, you can try larger amounts.

Bama Breeze created by Lucy Buffett

2 oz Smirnoff Citrus
1 oz Parrot Bay Coconut rum
2 oz fresh lime juice
3 oz cranberry juice

Fill a tall glass with crushed ice.
Add vodka and rum, then lime juice, then cranberry juice.
Garnish with lime wedge.

Clover Club

1-1/2 oz Plymouth Gin
1/2 oz Martini & Rossi Extra Dry Vermouth
1/2 oz fresh lemon juice
1/2 oz Raspberry syrup
1/4 oz egg white

Shake on ice and serve straight up in a cocktail glass

Martinique Mai Tai

2 oz Rhum Clement VSOP
1/3 oz Clement Creole Shrubb
3/4 oz fresh lime juice
1/3 oz Fee Brothers Rock Candy Syrup
1/3 oz Fee Brothers Orgeat Syrup

Shake well with crushed ice. Pour unstrained into a short rocks glass.
Garnish with a fresh mint sprig and a lime wedge sunk in the drink

Credit : created by Trader Vic, 1944; Adapted by Martin Cate

Punch and Judy created by Charlotte Voisey

1 oz Martell VSOP
1/4 oz Old New Orleans Crystal Rum
1/2 oz Hendrick's Gin
1/2 oz Bols Orange Curacao
1/2 oz Angostura Bitters
2 oz pineapple juice
1/2 oz fresh lime juice
1/2 oz orange juice
1/2 oz Partida Agave Nectar (or simple syrup)

Assemble ingredients in a shaker with ice. Shake hard and strain into an ice filled highball glass. Garnish with a thinly sliced lime wheel and dust with a sprinkle of fresh nutmeg.

Meeting House Punch

This recipe makes five gallons of this fabulous punch.

75 oz Cruzan estate Light Rum
112-1/2 oz Rhum Clement VSOP
400 oz Red Stripe Beer
25 oz fresh lemon juice
25 oz Muscavado syrup (simple syrup made with Muscavado sugar)

Mix in a large punch bowl filled with ice cubes and stir in lemon wedges. Ladle punch into punch cups.