Pineapple Cooler

Toast to the warmer evenings of spring with this refreshing cocktail!



Ingredients:
1 large (about 4 pounds) fresh pineapple
1 1/4 cup(s) sugar
11 sprig(s) fresh lavender, rosemary, or lemon verbena
1/4 cup(s) fresh lemon juice

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Directions


1.Cut the peel from the pineapple, remove the core, and cut the fruit into 1-inch pieces.

2.Place the fruit in a food processor fitted with a metal blade and pulse until the pineapple is crushed but not pureed. Transfer to a large nonreactive pot, add the sugar, 4 cups water, and 3 herb sprigs.

3.Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook for 15 minutes. Strain the mixture through a fine mesh sieve.

4.Gently press the solids to extract the juice. Cool and stir in the lemon juice. Serve over ice garnished with the remaining herb sprigs
 
(Adults may add rum for a refreshing cocktail)

New Year's Cocktail...

This New Year's Eve, add a bit more to your bubbly and try one of my all-time favorite champagne cocktails, the Kir Royale!

photo: bon appetit

This blushing cocktail is as pleasing to look at as it is tasty. A Kir Royale can be enjoyed with brunch, lunch, or dinner! Best of all, it's absolutely simple to make!

Just follow these simple steps to create your own blushing bubbly:

Kir Royale

• Start with a lovely champagne flute
• Pour 1 Oz of creme de cassis* (or chambord**) in the glass
• Tilt the glass and fill it with champagne or sparkling wine
• Garnish with a lemon twist (traditional), or simply drop red fruit like raspberries, cranberries, or pomegranate seeds into the glass to enhance the color
• Enjoy!!!

*The best creme de cassis is one that comes from Dijon - France, so look for the word Dijon on the label.

**Chambord is a lovely berry liqueur, it's a great alternative and makes a delicious Kir Royale.