Shubhra’s Texas Peach Lassi

By Shubhra Ramineni, Texas Peach Lassi

Sweet peach lassi on a hot summer day totally beats the heat! A lassi is an Indian yogurt based drink, and this peach lassi is a delicious drink ideal for the summer months when peaches are in season. It can be served for breakfast,
along with appetizers, as a dessert, or anytime on a hot day for a refreshing drink.

Prep work – 5 minutes
Cook time – None!
Serves 2 -

2 peaches
½ cup plain yogurt (regular or fat free)
½ cup sugar
¼ cup water
15 ice cubes+ ice cubes to half-fill 2 tall glasses

Chop up the peaches with the skin on. Toss the chopped peaches, yogurt, sugar, water and 15 ice cubes in a blender. Blend until smooth and the ice is all crushed.  Fill 2 tall glasses half-way with ice cubes. Pour the lassi into the glasses and enjoy!

You can also make this drink in advance and store in the fridge up to 3 days.

The Jade Fox

Courtesy of  Holly Jennings and Christine LeBlond, Asian Cocktails: Creative Drinks Inspired by the East

This twist on a Collins from Ariana Johnson of Modus lets the ingredients speak for themselves. The sugar and the kiwiberries are sweet and sour, and shochu takes the place of gin. Kiwiberries have a similar flavor to regular kiwis, but with a guavalike note. If substituting peeled kiwi, add a splash of apple juice to soften the tartness. This cocktail is low in alcohol and is perfect when you’re looking for something light and refreshing. Ariana prefers to use Ku Soju, which is made from sweet potatoes.

4 to 5 kiwi berries or two 1/4-in (6-mm) slices peeled kiwi, plus extra for garnish
2 to 3 teaspoons sugar
1 oz (30 ml) soju or shochu
Splash of apple juice, if using kiwi slices (optional)
Club soda, for topping

Combine the kiwi berries or kiwi slices and sugar in a mixing glass, and muddle. Add enough ice to fill a collins glass and the soju and apple juice, if using. Shake vigorously and pour into a collins glass. Add more ice if necessary. Top with club soda and stir briefly. Garnish with a kiwi berry or a slice of kiwi.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.

Green Tea Spritzer

Courtesy of  Holly Jennings and Christine LeBlond, Asian Cocktails: Creative Drinks Inspired by the East

This cool and refreshing tonic from Monsoon was inspired by the powerful antioxidant benefits of green tea. If your local liquor store doesn’t carry Zen Green Tea Liqueur from Suntory, why not try one of the recipes for homemade green liqueur that can be found online?

1 oz (30 ml) vodka

1/2 oz (15 ml) Zen Green Tea Liqueur

Club soda, for topping

Fill a highball glass with ice. Add the vodka and green tea liqueur. Stir thoroughly. Top with soda water and stir briefly.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.

Ginger Basil Margarita

Courtesy of  Holly Jennings and Christine LeBlond, Asian Cocktails: Creative Drinks Inspired by the East

In this Asian-inspired Margarita from Jujube, spicy-sweet Ginger Syrup and distinctive Thai basil blends perfectly with the assertive flavor of silver tequila. Chocolate basil is a nice substitute for Thai basil in this refreshing drink.

3 to 5 fresh Thai basil leaves, plus 1 sprig for garnish
1 oz (30 ml) silver tequila
1/2 oz (15 ml) freshly squeezed orange juice
1/2 oz (15 ml) triple sec
1/2 oz (15 ml) freshly squeezed lime juice
1 oz (30 ml) Ginger Syrup
Lime wedge, for garnish

Combine the basil leaves with two cubes of ice in a mixing glass, and muddle. Add enough ice to fill a rocks glass and the remaining ingredients and shake vigorously. Pour into a rocks glass and add additional ice if needed. Garnish with the sprig of Thai basil and/or the wedge of lime.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.

Sho-Zen Cocktail

By Paul Tanquay, Beverage Director, Sushi Samba

serves 1

2 ounces soju
1 ounce Zen green tea liqueur
½ ounce pineapple juice
½ ounce lime juice
2 shiso leaves
1 flat bar spoon sugar
1 slice star fruit for garnish

Muddle sugar and shiso. Add remaining ingredients. Shake. Serve in a rock glass with star fruit garnish.

Thai Lady Cocktail

By James Terrell, Global Brand Ambassador, V&S Plymouth Ltd.

Serves 1

1 ½ parts Plymouth Gin
½ part cointreau
1 part fresh lemon juice
½ part lemon grass syrup

Lemon Grass Syrup
½ liter of simple syrup
4 lemon grass stalks

For Lemon Grass Syrup
Blend simple syrup with lemon grass stalks in a food processor. Sieve into container. For storing, tightly seal and store in the refrigerator.

Inti Cocktail

By Paul Tanguay, Sushi Samba

Serves 1

1 ounce lychee puree
1/3 of a kiwi, peeled
½ bar spoon of sugar
½ ounce Bacardi Light
1 ounce Bacardi Lemon
½ ounce Triple Sec
½ ounce pineapple juice

Muddle kiwi with sugar. Add Bacardi, Triple Sec, lychee puree and pineapple juice. Serve in hi-ball glass over ice.

Mother-in-Law’s Tongue Cocktail

By Chef Robert Gadsby

Serves 2

3 cardamom pods
1 cup half & half
1/2 cup sugar
zest of 1/2 orange
1 cup freshly squeezed orange juice, strained
1/4 cup crème fraîche
1/2 cup ice
2 shots (4 ounces) Mandarin Vodka

In a small skillet over high heat, toast cardamom pods until they begin to color and are fragrant, about five minutes. Using a mortar and pestle or the back of a knife, crack open the pods and roughly chop or bruise them. Place the cardamom, half & half, sugar and zest in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves. Strain the mixture into a bowl and let cool to room temperature. Place the milk mixture, orange juice, crème fraîche and vodka, along with ice, into a blender and blend until smooth. Serve immediately.