Our pal, Barb from Creative Culinary has the BEST drinks recipes for summertime. Here are three favorites that will start your summer off nicely!


The Best Lemon Drop Martini

Lemon is equated with fresh, invigorating… if this doesn’t get you excited about summer, well, I don’t know what to tell you.

This Lemon Drop really is a fabulous cocktail; unique in that lemonade is the base instead of lemon simple syrup and also in it’s inclusion of vanilla bean paste; both the taste and visual effect of floating vanilla flecks made for the best Lemon Drop I’ve ever had. Loved it. This cocktail is divine!

For the printable recipe and back story, click here.




Gin and Tonic – A Quintessentially Classic Summer Cocktail

Aww. come on… it can’t be more classic summertime than this!

The gin and tonic actually came about because of malaria. Centuries ago, when malaria was a problem in warmer climates, quinine was used to treat the disease and tonic water was developed as a vehicle for the quinine. In the 18th century, tonic water contained a large amount of quinine resulting in a bitter taste and gin was added to make it more palatable. Since it is no longer used as an antimalarial treatment, tonic water today is usually sweetened and contains much less quinine and as a result is much less bitter. Like the gin; using a quality tonic water does make a difference; I know, I’ve tried using cheaper store brands but the truth is I prefer Schweppes. Some may scoff at it’s use, but I like that I can serve this cocktail with a sugar free version as well. For friends serious about cutting those corners, it allows them to enjoy a cocktail with me and for that I say…Cheers!

Make this cocktail. Printable recipe here.


The ‘Backyard Cocktail’ featuring Rhubarb Shrub for #FridayCocktail

Really, this is traditionalists dream – the classic Rhubarb! First harvest is coming up very quickly so you’d better keep this recipe on hand.

Shrubs are drinks that date back to Colonial days when they were made with sweetened vinegar fruit syrups blended with rum or brandy. Not to be confused with garden plants, their name is derived from sharab, an Arabic word meaning syrup, and sharbat, a Hindi word for an aromatic syrup made from fruit, or herb and flower extracts, that is stirred into water and served over ice. Today even the frozen treat called sherbet can be traced back to this word.