Cold Brew Matcha

This is barely a recipe but I’ve been making it constantly since I tried it. Once I use up my matcha I’m going to spring for the ceremonial grade to try to get that bright green color.

Cranberry Paloma Punch

I love palomas and have been on quite a kick since we went to Mexico (probably before, really). This worked as a holiday spin on them to serve at potluck.

French 75 punch

The drink of John’s party! I doubled this recipe.

Ginger Turmeric Kombucha

John got me this very cool kombucha jar for Christmas. This was my first attempt making it! This is not so much a recipe as a walk through what I did for my first batch. I thought the flavor here was excellent, but the carbonation was quite light.

Vino Verde Punch

This was a non-traditional punch recipe we did for Thanksgiving and it was a hit. Very refreshing.

Matcha Latte

I feel like I never quite get the ratio right when I’m trying to make matcha drinks. But this turned out rather well, though it was slightly too sweet for me (I’ll use a bit less sugar next time).

Cucumber Cooler Punch

To go with our Indian feast, I adapted this cocktail recipe into a punch and it was really terrific. There is some estimating here, so keep that in mind.

De Lime in De Coconut

My friends and I were obsessed with this tiki drink when we had it in St. John. And my friend Amy even managed to track down the recipe from the bar that specialized in it. Good stuff, and pretty easy to make at home.

Watermelon Agua Fresca

We did a paloma bar and a watermelon agua fresca bar for a party recently, and it was a big hit. The agua fresca couldn’t have been easier. You can spike it with a little aperol and tequila.

Strawberry Rhubarb Syrup/Shrub

A great component for cocktails. I’m going to explain what I did rather than write out the recipe because it’s sort of confusing.

1. To make rhubarb syrup, I followed this recipe.

2. To make strawberry syrup, I followed this recipe.

I combined the two syrups to make strawberry rhubarb syrup.

To make the shrub, I mixed 1 cup syrup (there was about a cup leftover) and 1 cup cider vinegar and allowed to mellow in the fridge for at least a week.

I’m using the shrub this weekend in Aperol spritzes.