The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [399]
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.
2. Purée the mint, blackberries, and sugar in a blender. Press through a fine sieve into a bowl; discard seeds.
3. Rinse blender, then return purée to blender, and add bourbon and 4 cups small ice cubes; blend until smooth. Divide