Rhubarb Simple Syrup

Rhubarb Simple Syrup

Stick a fork in me.  I am done.  I am so tired I can hardly see straight – but it has been too long since my last post, and I have a lot of good stuff piling up.  I haven’t been doing as much cooking and baking lately – although it did finally cool down in our part of the world.  Today we had our first real day of rain in over a month.  It was actually satisfying to me, as I hunkered down in my office to try and get through my piles of work.  It doesn’t help that I was so excited for the kids to be done with school, thinking that my life outside of work would relax a little, but then swim team squeezed it’s way into our lives, and our evenings have been even busier.  I keep thinking that things will change, but what I have realized is that this is the new normal.  I liked the old normal…

The other weekend I was at the farmer’s market, and they had the most beautiful looking rhubarb.  I am not a huge rhubarb fan, except for this.  Last year when I made my annual batch, I just couldn’t get the temperature high enough, and I finally ended up canning the jelly before it was completely ready.  I just lost patience.  The jelly still tasted delicious, but it was a little more syrupy than I would have liked.  I decided to try making a drink for the girls out of it – I mixed some of that very soft jelly with some club soda, and it tasted delicious.  The only problem was that there was still pectin in that jelly, which made the drink just slightly thick.  I knew there had to be a better way – and I realized if I just left the pectin out, that basically I would be making a rhubarb simple syrup.

Well, that’s exactly what I did – and what a treat.  It was the perfect remedy for a hot day.  I poured some of that simple syrup over ice, then topped it off with some club soda (or sparking water), and you have a rhubarb flavored sparkling drink that would make anyone feel like they were on vacation.  At this point, I will take what I can get…


  • 4 cups
  • 1 cup water
  • 1 cup sugar


Combine the rhubarb, sugar, and water in a heavy-bottomed sauce pan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes.

Set a fine-meshed strainer (or a coarse strainer lined with cheesecloth)over a large bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more syrup.

Carefully pour the syrup into a clean bottle, cover or cork the bottle and refrigerate. It should keep for quite some time in the fridge.

For a printer-friendly version of this recipe, please click here:  Rhubarb Simple Syrup

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Serenity Now

Grapefruit Rye Cocktail

Is it Friday yet?  I know, I really shouldn’t be saying that right now, because technically it is only Tuesday – with Monday being a holiday and all.  But for some reason this week has not been any easier, with the chaos growing just a bit each day, as we get closer and closer to the end of the school year.  This week, I have officially declared it insanity…

Normally you would think I would be looking for ways to simplify my life, but no…that is not me.  If a good opportunity comes up, I can’t just let it pass by.  Even if I am in the midst of complete insanity.  I have always wanted to be a bartender – not for a profession, just for a night.  It is almost like playing a real live video game – you know the ones when you have to get all food in the grocery cart before time runs out, or you have to get everyone out of the spa with their hair done and nails freshly painted?  This time it is about making drinks though, and it is not a game.  Yes, that will be me on June 7th.  My husband and I have been going to this little restaurant/bar now for a couple of years.  We love the place – the food is top quality, and the cocktails are the best we have ever had.  It is our happy place.  And the people who work there have become our friends.  Now, I love to make drinks for my friends – and one night I asked half jokingly when they were going to let me be the bartender.  Be careful what you wish for.

So, for the past few weeks I have been working on my cocktail menu, and having a lot of fun naming the drinks with our friends.  This was one of the first drinks I put on the list – it is my favorite one right now.  The grapefruit is so deliciously sweet in the market, it really makes an amazing drink.  I am really not a huge rye fan, but this combination is a winner. Plus, I think we could all use a little serenity now.  So stop by the bar on June 7th if you can…serenity now, insanity later.


  • 2 oz. rye
  • 2 oz. fresh grapefruit juice
  • 1 oz. Campari
  • 1 oz. Lillet
  • Grapefruit twist


Add rye, grapefruit juice, Campari and Lillet into a cocktail shaker.  Add ice, and shake for about 30 seconds.  Strain and pour into a cocktail glasses, then serve with a grapefruit twist.

Makes 2 cocktails

For a printer-friendly version of this recipe, please click here:  Serenity Now

Spiced Hot Chocolate

Spiced Hot Chocolate

It doesn’t snow in Seattle all that often.  Maybe once a year, if we are lucky, we get a decent storm, and that means only a couple of inches.  And when that happens, the city usually shuts down.  You can basically guarantee that schools will be cancelled if there is any snow on the ground.  Of course on the east coast where I grew up, things were a little different  – and I actually had to learn how to drive in the snow.  Here they don’t plow the roads, and the hills are so steep that it can get pretty treacherous quickly.  So, it is really best just to stay home.

This morning we woke up to a winter wonderland.  Even though there was only a few inches on the ground, it was enough to cancel Sunday School, and for all the neighborhood kids to get outside and have some fun. Of course now most of the snow is already gone, but we still have remnants of a snow man in our back yard.  While the kids were outside, I was inside making pancakes for breakfast, and some special hot chocolate.  I saw this recipe in Bon Appetit, and I decided to make it kid-friendly, so omitted the alcohol and the chiles.  I knew it would be delicious, but I really had no idea I would get the reaction I did.

The kids were just about to go down the street to play more when I called out and told them that the hot chocolate was ready.  I quickly took them out of these colorful mugs, and put them into some paper cups that they could take with them.  They all grabbed a cup, said thanks and took off.  An hour later when they appeared back at the house – the first thing they said was how amazing the hot chocolate was.  I guess all the neighborhood kids were trying to guess what I had done – they decided it was not ordinary cocoa.  Score for mom!  I think I just need it to snow more often, and I will be elevated to super-mom status in no time…I knew my cooking would help me out eventually.


  • 2 cups whole milk
  • 1  cup heavy cream
  • ⅓ cup  sugar
  • 1 cinnamon stick
  • ½ vanilla bean, split lengthwise
  • 3 oz. bittersweet chocolate (at least 70% cacao), chopped


Combine milk, cream, sugar, and cinnamon stick in a medium saucepan; scrape in seeds from vanilla bean and add pod. Bring to a simmer; remove from heat, cover, and let steep 15 minutes.

Remove cinnamon stick and vanilla pod; discard. Add chocolate and heat over medium-high heat, whisking constantly, until chocolate is melted and mixture is smooth, about 5 minutes. Remove hot chocolate from heat and add serve hot.

DO AHEAD: Hot chocolate can be made 1 day ahead. Let cool; cover and chill. Reheat and serve.

For a printer-friendly version of this recipe, please click here:  Spiced Hot Chocolate

Nacho Vidal

Nacho Vital 2

Our city is in a little bit of a frenzy right now – people are dancing in the streets – literally.  I have to admit that even I have a little Seahawk’s fever.  I think today was the first football game I ever sat through beginning to end.  I really wanted the Seahawks to win – for the kids.  They were all dressed up, made signs to cheer them on – even my younger daughter wore a sign around her neck all day with the number “12” on it.  Yes, we were all the twelfth man tonight, and it paid off.

Normally the Super Bowl is a day for me to make lots of fun snacks, and to spend the day in the kitchen.  Of course, nothing like my friend Kristy and her husband Mike over at Eat, Play, Love.  You should check out what they did today – extremely impressive.  11 hours in the kitchen for their annual Chopped Challenge!  What a fun way to spend a Sunday.

Our friends were hosting today, and they assigned us all different snacks to bring.  Mine was French Onion Dip and potato chips.  Yesterday my younger daughter was bored – so I let her make the dip all by herself.  She was very proud, even though all she did was take a package of Lipton Onion Soup and mix it with some Sour Cream.  Hey – everyone starts somewhere right?

I decided to bring a couple of extras – one being this Nacho Vidal.  When I saw the recipe in Bon Appetit for the shrub – I got very excited.  I have been wanting to make a drinking vinegar for some time now.  My husband cannot stand the smell of vinegar, so I waited until he was out of the house to try this one.  The drink came together beautifully – it was a cross between a Nigroni and a Margarita.   It was not too sweet, and you could not tell at all that you were drinking vinegar.  I absolutely loved it – and my neighbor said it was one of the best drinks I have ever served.  Score!!

If you do not drink alcohol, or you would like to make this for kids – you can easily enjoy this drink without the Tequila and Campari.  Just mix everything else together with 1 1/2 cups of Pomegranate juice and 2 cups of sparkling water – no shaking necessary.  It will be a nice refreshing treat.  Here’s to the Seahawks!!


Chile-Lime Shrub

  • 2 limes, halved
  • ¾  cup apple cider vinegar
  • ¾ cup sugar
  • 2 tablespoons honey
  • 1½  teaspoon crushed red pepper flakes


  • 2  cups tequila blanco
  • 1½ cups Campari
  • ¾ cup fresh lemon juice
  • ¾ cup fresh lime juice
  • 8 lime wedges (for serving)


Chile-Lime Shrub

Bring all ingredients to a boil in a medium saucepan. Reduce heat; simmer until slightly reduced, 8–10 minutes. Let cool, then strain into a jar. Cover and chill.


Combine tequila, Campari, lemon juice, lime juice, and shrub in a large pitcher.  Place 1½ cups tequila mixture in a cocktail shaker; fill with ice. Shake until frosty, about 30 seconds. Divide between 2 rocks glasses filled with ice; garnish each with a lime wedge. Repeat 3 more times.

Do Ahead: Tequila mixture can be made 6 hours ahead. Cover and chill.

For a printer-friendly version of this recipe, please click here:  Nacho Vidal

CHT Melbourne

Susina Sour

Susina Sour

Happy New Year!  I hope everyone was able to ring in the new year with wonderful food and friends.  We had a terrific evening, which started with some appetizers and cocktails at our house, then we made our way down the street where the kids were – and had a delicious prime rib dinner.  It was definitely a special evening.

So – I have been thinking all week about what my new year’s resolution will be this year.  I remember my post from last year (which coincidentally I ended up making last night, and they were amazingly good, again!) where I said that 2013 was the year to simplify – so, as we do at work, it is only fitting for me to evaluate how I did, and decide what my goal will be this year.  Hmmm…I wouldn’t exactly say that I knocked it out of the park.  I tried really hard though, so I am going to give myself a *star* for trying, but no, I can’t really say that I simplified my life too much.  Now the question is, do I try again this year?  Or do I go for something completely different.  I think I am going to with something new – although I will keep the simplifying any way I can.  This year’s focus I think needs to be about energy.  Compared to others, I have boundless amounts of energy, but I know I can be even more productive (without adding to my life – see *simplify*) if I just try to get a little more sleep every night.  That is going to be my resolution this year – more sleep = more energy.  Let’s see how I do…

Last night we came up with 5 festive holiday cocktails to celebrate New Year’s – and I must say – this was definitely my favorite.  I read about it in Bon Appetit – and it just so happens to be from a bar in Portland, Oregon called Nostrana – our neighboring state.  Portland has really become a cocktail haven – the bars there are supposed to be amazing with their craft cocktails – I have only been there once, but I need to go back to do some serious research.  Ok, back to this cocktail.  I loved everything about this – it wasn’t too sweet, with lots of flavor – and the sprig of rosemary with the cherry on the end was just awesome.  Unfortunately I don’t have a good non-alcoholic version of this one – but what I will say is if you don’t drink alcohol – a sparkling apple cider is the best way to go on New Year’s.  You really can’t get any better than that.

I hope 2014 is a great year for everyone, with lots of delicious food, family and friends – and most of all….energy.


Honey simple syrup

  • 1/4 cup clover honey


  • 3 oz. fresh lemon juice
  • 3 oz. Grand Marnier or other orange liqueur
  • 3 oz. slivovitz or other plum brandy
  • 2 oz. gin
  • 4 maraschino cherries
  • 4 small sprigs rosemary


Honey simple syrup

Dissolve honey in ⅓ cup hot water. Chill syrup until cold.

DO AHEAD: Honey syrup can be made 1 month ahead. Cover and keep chilled.


For each cocktail, combine ¾ oz. honey syrup, ¾ oz. lemon juice, ¾ oz. Grand Marnier, ¾ oz. slivovitz, and ½ oz. gin in a cocktail shaker. Add ice and shake until shaker is frosty, about 30 seconds. Strain into a Martini or coupe glass and garnish with a cherry skewered on a rosemary sprig.

For a printer-friendly version of this recipe, please click here:  Susina Sour

Mango Lassi Smoothie

Mango Lassi Smoothie

This hasn’t been the best cooking day for me – that happens every once in a while – but thank goodness it is not often.  I can see how easy it is to get frustrated and stop cooking when you follow a recipe, and it comes out horribly.  My daughters are obsessed with this Pillsbury Halloween Cookbook that I bought years ago – it is one of those little recipe magazines that you find when you are checking out at the supermarket.  Fortunately I don’t get suckered anymore, since I stopped going to markets that actually sell those…which makes this little recipe booklet even more valuable to the girls.  Of course this weekend my older daughter pulled it out and found a recipe for Spider Pancakes, and begged me to make them.  I looked at the recipe, and I was very skeptical, but I knew if I said no to that one, another would follow.

I decided that we would make them for lunch today – at least I wasn’t going to attempt these first thing in the morning.  Now, it could have been the organic canned pumpkin that I got at Trader Joes – but I actually think it was the recipe,  It was horrible.  The pancakes were so thick and heavy, they were just raw inside – and making the spiders were next to impossible.  I managed to make a couple that looked decent, but unfortunately they tasted horrible – so it didn’t matter.  The recipe needed more sugar, less pumpkin, and more liquid to make them less like cupcake batter.

I looked at this big bowl of batter, and didn’t know what to do.  I didn’t want to make anymore pancakes – so I decided to scoop them into muffin cups and see if they would turn out like muffins.  It was looking promising until I actually tasted one.  Wow, it just might be the worst baked good I have ever eaten.  I didn’t even call the girls downstairs to ask what they thought.  You can’t win them all.

Fortunately I had some fresh mangos and was able to redeem myself with these delicious Mango Lassi Smoothies from Cooking Light.  We all drank them down in a heartbeat – they were that tasty.  Now I have to go work on my Halloween recipes, since the spider pancakes were a bust, I owe the girls something else…


  • 1 1/2 cups 1% low-fat milk
  • 1 cup plain low-fat yogurt
  • 1 tablespoon honey
  • Dash of ground cardamom
  • 2 cups chopped peeled ripe mango, frozen (about 2 medium)


Combine first 4 ingredients in a blender; pulse to combine. Add mango to blender; process until smooth.
For a printer-friendly version of this recipe, please click here:  Mango Lassi Smoothie

Watermelon Whirl

Watermelon Whirl

When I was pregnant for the first time, I thought I would miss drinking alcohol – it is not that I drank very much, but it was nice to have a drink every once in a while.  At that point in my life, I really loved a good bottle of beer.  I was mostly into fruit beers, like apricot, raspberry, and oh blueberry (just thinking about it makes me want one) that we found in a brewery in Boulder one weekend….but would be happy with a nice Belgium brew without fruit as well.  This was before I was into the cocktail craze, and if I did order a cocktail – it was a Cosmo.  Pregnancy turned me into the mocktails, that is for sure.  All of a sudden whenever I went out to dinner, I would scour the menu for a good mocktail.  I felt like it was ok to have a few sips of my husband’s beer here and there, but for me, it was mocktails all the way.

There is another baby joining the family soon – my cousin is pregnant, and she is just about the cutest thing I have ever seen.  They are both so excited about their daughter who is due in November, and my younger one is even more excited thinking about the possibility that this baby could come on her birthday.  My cousin is not just a typically pregnant mother-to-be, she is also a scientist.  I happen to know the type of person who becomes a scientist – since I have been married to one for almost 17 years.  There are no simple answers to a scientist – and that’s when her blog was born.  If you are pregnant – this is a great source of information – not medical advice, just different mysteries of being pregnant (as she puts it) “from a scientists perspective.”  The Pregnant Scientist is not only informative, it is actually quite fun to read whether you are pregnant or not.

So back to the drinks.  Watermelon is summertime’s classic fruit.  When I was visiting my mother, instead of serving all the watermelon for dessert – I decided to experiment a little – and boy was I glad I did.  This drink was exactly what I was looking for – just the right amount of natural sweetness, and a flavor that screamed summertime.  Of course after I mastered the cocktail – it was time for the mocktail.  The girls loved them, in fact – so did I!  I found myself sneaking sips of there’s when I was done with my cocktail.  So give this watermelon a whirl, and see what you think.  Whether you drink or not – are pregnant or not, which ever drink you choose, I think you will agree that it is a party in a glass – a nice summertime garden party overlooking the ocean.  Cheers!


  • 4 tablespoons watermelon juice
  • 2 tablespoons Chartreuse (cocktail only)
  • 4 tablespoons Gin (cocktail only)
  • 1 tablespoon fresh lime juice (and more for garnish)
  • 6 mint leaves
  • Club Soda (mocktail only)


Place watermelon chunks in a blender and puree until liquefied.  Strain the liquid so you are left with just watermelon juice, and the discard the solids.  Place the mint leave in a shaker with some ice, and muddle the leaves with the back of a wooden spoon.  Add the watermelon juice, Chartreuse, Gin and fresh lime juice.  Shake the drink and strain into a martini glass with a fresh slice of lime as a garnish.  If you are making a mocktail, omit the Chartreuse and Gin, and after you strain into a glass, add some ice and club soda.  If you like a sweeter drink, you can add 1 tablespoon of agave nectar.

Makes 1 drink

For a printer-friendly version of this recipe, please click here:  Watermelon Whirl

New York Sour

New York Sour 2

What a day – let me tell you.  There were ups, and there were downs – I went from tired and cranky (on Thursday night), to completely stressed out, to elated, to livid.  I’m sorry, but I have to rant – this is my blog, and I have to get this off my chest.  I’m not even sure a drink will help at this point.

This morning, my older daughter played in the semi-finals for girls little league.  This is the furthest their team has ever gotten in the playoffs, and we (the parents) could not be more proud of them.  Unfortunately this morning my daughter was a magnet for the ball, and got hit all three times she was up at bat.  The good news is she got on base all three times, and one of those times she scored a run.  This was a tough team, with an even tougher coach, that was watching (and commenting) on every little thing – including telling the umpire that he should tell my daughter to move out-of-the-way of the pitches – like she enjoys getting hit in the side of the ribs by the ball???  The thud was painful to listen to.  They had a really tough battle, but they made it through – and came down from a 5 run deficit to win by 1 run.  It was amazing – they were so happy they were jumping up in down in a big huddle – it was one of the proudest moments I have experienced as a parent.

Later in the afternoon, we decided to head down to the neighborhood field to watch the boys championship game, as she had some friends who were playing.  As we were approaching the field, we couldn’t believe all the cars on the street.  My daughter said, “Boy, someone is having a big party!”  That someone was the boys championship game.  There were hundreds of people there – they were selling hot dogs and cotton candy, they had huge speakers to announce all the payers, and 4 umpires in the field.  It was amazing.  She looked at me and said, “Are we going to get all this stuff too?”  Well, the plan was for them to play the championship game at Husky Stadium (at University of Washington), but we learned today that due to some construction, they would not be able to play there.  The girls were so looking forward to that, but the excitement of winning took precedent.

We found out tonight that we will be playing at the field down the street from us – not a special field, just an old regular field – and the game starts at 2:30pm on Monday.  WHAT????  ARE YOU KIDDING ME???  Don’t they know that school is not out for the summer yet?  And that school doesn’t get out until 3:30pm?????  What about the parents that have to leave work in order to get to the game, and the meetings they have to reschedule???  Let alone the fact that none of their friends, neighbors, or other fans will be able to make that time work.  THIS IS CRAZY!!!  The sheer lack of disrespect for the girls is outrageous.  What are we in the dark ages?  My daughter was crushed to find out that she would need to be picked up 2 hours early from her field trip on Monday to make it to the game.  I am going to need to leave work at noon, just to drive 45 minutes to get her from the field trip, and then another 45 minutes to the field.  And if we run into traffic, forget it.

Needless to say – not even this delicious drink I found in Bon Appetit will help at this point.  But, please – go ahead and make one for yourself – and say a little toast to the Red Hot Chile Peppers.  They deserve so much better…I just hope that someday girls will be given the respect they deserve on the field – at least we can always dream.


  • 2 ounces rye or bourbon whiskey
  • 1 ounce fresh lemon juice
  • 1 ounce simple syrup
  • 1/2 ounce  fruity red wine (such as Shiraz or Malbec)


Combine 2 ounces rye or bourbon whiskey, 1 ounce fresh lemon juice,  and  1 ounce simple syrup in a cocktail shaker. Fill  with ice, cover, and shake until outside of shaker is frosty, about 30 seconds.  Strain into a rocks glass filled with fresh ice. Gently pour 1/2 ounce  fruity red wine over the back of a spoon  held just above the drink’s surface so wine floats on top.

For a printer-friendly version of this recipe, please click here:  New York Sour

Cucumber Pimm’s Cup

Pimm's Cup

I cannot believe that it has been a year since I wrote about the “100 days of May” – and here we are, right back at it.  I am in the middle of a marathon of sorts – the marathon to get to the end of the year.  Only two more weeks to go…will I actually make it?  Only time will tell.

My husband and I are still obsessed over cocktails – it is a phase we have been going through for a while now.  For me, it is a lot like cooking.  I love finding different flavor combinations that go really well together.  Unfortunately it is not something we do often enough – but it certainly is fun.  My girls have also gotten into the spirit of things, and whenever I made up a new cocktail for us – I try to make a non-alcoholic mock tail version for them – they love it.

When my husband was growing up, his mother was what we call a “Super Mom” – she stayed home, was very involved with their activities, and loved to host all the neighborhood kids and moms.  Years ago we were at a restaurant and we saw Pimm’s Cup on the menu – and it reminded him of his mother.  She was quite the tennis player when he was young – and I guess Pimm’s Cup was a drink she served her friends after playing tennis.  I have been looking for an excuse to make the drink ever since.  When I saw it in Cooking Light the other month, I was so excited to put it in the recipe pile.  Of course a drink like this is screaming for a hot and sunny day – which we don’t get very often in sunny Seattle – but I just couldn’t wait.  I made it the other weekend for Book Club, during a sun break – and I thought it was delicious.  It is not a strong drink, but nice and thirst quenching.  The recipe below also lends itself very nicely to making a non-alcoholic version – just omit the Pimm’s Cup, and you will have a wonderful drink that everyone can enjoy.

So – as we approach Junuary in Seattle – I hope that the rest of the country is gearing up for summer.  And, if you are stuck in the “100 days of May,” don’t fret – school will be out soon, and then comes a whole bunch of new races.  During a marathon it is important to replenish – it’s the only way to finish strong…


  • 2 cups prepared lemonade
  • 1  large cucumber, cut into 1/2-inch-thick slices
  • 1 cup Pimm’s No. 1, chilled
  • 1 cup ginger ale, chilled
  • 6  cucumber spears (optional)
  • Mint leaves (optional)


Combine prepared lemonade and cucumber slices in a large pitcher. Refrigerate for 8 hours or overnight.

Add Pimm’s and ginger ale to pitcher. Pour 1 cup mixture into each of 6 ice-filled glasses. Garnish with cucumber spears and mint leaves, if desired.

Serves 6

For a printer-friendly version of this recipe, please click here:  Cucumber Pimm’s Cup

Summer Sunset

Summer Sunset

Happy Mother’s Day!!  It is our day – the day where all that hard work is finally recognized.  I hope all you mothers out there had a terrific day, filled with lots of hugs, cards and relaxation.  I had a really nice day, but I must admit, the highlight was this poem that my younger daughter wrote for me:

My Mom is like…

A lightning bolt at the computer,

A technology queen,

A super cook,

A fluffy pillow,

A flower garden,

Some bug spray,

And a no dogs allowed sign!

The other highlight was yesterday – making this amazing cocktail.  Last summer we were at one of our favorite restaurants – where the tables are pretty close to each other.  There was a couple next to us and we were eyeing their food.  They were on their main course, and their food looked incredible. They noticed us staring, so we started talking.  The food conversation quickly turned to cocktails – and he ended up sharing his favorite cocktail with us.  We were still in the process of building out our bar (in an old fashion wardrobe cabinet in our dining area) and didn’t have a lot of good liqueur just yet.  We were in research mode (as we often are), and asking a lot of questions on what we should buy.  He definitely talked up Aperol, which is similar to Campari, but a little less bitter.  It took me a log time to make this drink, as fresh grapefruit is not something usually I have in the refrigerator.  I just happened to have a bunch of grapefruits though that were too sour to eat – so I squeezed all the juice out of them – and remembered this cocktail.  It was a huge hit with my husband and our friends.  Oh, and did you see the color??  Gorgeous.  As always…don’t drink and drive.

So – here’s to all the mothers out there – cheers to you!!


  • 3 ounces freshly squeezed grapefruit juice
  • 1 ounce fresh lime juice
  • 2 ounces Aperol
  • 2 ounces Gin


Place all ingredients into a shaker with ice.  Shake and serve in a martini glass with a twist of orange.  Makes 2 cocktails.

For a printer-friendly version of this recipe, please click here:  Summer Sunset

Summer Sunset 2