au.haerentanimo.net
New recipes

The De’Longhi Espresso Summer Cocktail

The De’Longhi Espresso Summer Cocktail


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


The De'Longhi Espresso Summer Cocktail.

Espresso shouldn't just be limited to your mornings: with the De'Longhi Espresso Summer Cocktail, made with gin and summer's best blackberries, you can keep the java flowing into the evening.

Ingredients

  • 1 Ounce De'Longhi espresso classic (chilled)
  • 1 1/2 Ounce gin
  • 3-4 blackberries
  • 1/2 Ounce simple syrup
  • 1/2 Ounce orange juice

Directions

Muddle the blackberries in the bottom of a mixing glass. Add the remaining ingredients with ice and shake very well. Strain over ice into a rocks glass. Granish with an orange wheel and a blackberry.


Mix Lemonade and a Double Shot of Espresso for the Best Thunderbolt Drink

There are some flavors that seem like they should never go together. You know, things like hot sauce and ice cream or pickles and peanut butter. But every so often, there's an outlier that defies the expectations of digestion. Some flavor combinations transcend the rules of taste, suspend the logic of gag reflexes, and find a place in our palate's heart, which is why dipping a french fry into a Frosty is so damn satisfying. This takes us to last Sunday, when I found myself in flux between needing caffeine and wanting something sweet. It just so happened that my local coffee shop in New York, Elk Cafe, was serving what it called a "Thunderbolt." The ingredients? Lemonade. And a shot of espresso.

On most days, that combo would be a hard pass, but on this Sunday in particular, I was all in for an adventure. What followed that decision was a perfect mixture of sweet, tart, and bitter. When initially served, the espresso sits atop the drink, like in an Arnold Palmer. When mixed together, it turns out that lemon and coffee make a damn fine concoction. It's hard to explain the flavor&mdashinstead of it tasting like coffee and lemonade, it really tastes like neither. Instead, it's a smoky citrus that cuts the bitterness of the bean while enhancing the tartness of the lemon.

Smoky citrus cuts the bitterness of the bean while enhancing the tartness of the lemon.

Upon some investigation, I found that the Thunderbolt has been around for a couple years, getting its start in niche coffee circles around the world. La Colombe even canned the stuff. But there's something a bit more authentic about getting your favorite lemonade (warning: don't go too sweet) and dropping a chilled double shot of espresso into it.

The Thunderbolt is the perfect way to say goodbye to summer and usher in all those fall flavors to come. Before jumping ship to the apple or the even more intense hero of fall, the pumpkin, raise a glass of lemonade one last time and drop in a shot of espresso. Wake me up when September ends? Never went to sleep, fool. I'm all wired on Thunderbolts.


Sherri Lynn Herrmann / EyeEm / Getty Images

Of all the chocolate martinis in the world, this recipe is a favorite. You only need three ingredients for a chocolatini: vanilla vodka, Baileys, and chocolate liqueur. It's creamy, sweet, and utterly delicious.


Double espresso

A double espresso is strong and highly concentrated. Photo from Kevin Butz.

Just as the name suggests, a double espresso consists of two shots of espresso. The double espresso is strong, highly concentrated, and typically served with cookies or a spoon of brown sugar to tone down the bitterness.

A double espresso is also known as “doppio,” which is the Italian word for double.


36 Fruity Cocktails Recipes Perfect for Your Summer Festivities

Despite all the frigid weather and cloudy skies that winter threw our way, we have PREVAILED. Yay for seasons!

Is there anything better than a brightly colored cocktail to sip on as the sun beams down on your face? I'll wait five minutes before we both decide the answer is no. If you aren't looking to drop your hard-earned dollars on an overpriced cocktail at a crowded outdoor bar, no worries, we can help you recreate your own bar right at home!

Below we've got 36 delicious fruity cocktails recipes that signal summer fun. Cheers!

For the chamomile syrup: Combine 3 cups water and 2 1/2 cups sugar in a saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves. Remove the pan from the heat, add 8 chamomile tea bags, and stir. Cover and let steep for 15 minutes. Remove the tea bags and discard. Refrigerate until room temperature or chilled, at least one hour.

For the punch: In a blender, combine 4 cups grapefruit juice and 1/2 pint strawberries, hulled and sliced. Blend until smooth. Pour the mixture into a large punch bowl. Add the chamomile syrup, 3 cups bourbon, and a few dashes of bitters. Add the rest of the strawberry slices and ice for garnish.

Recipe from Heather Christo.

Yes, this margarita is made of sunshine and the best summer feels. OK, not really, but Meyer lemons are pretty close, TBH.Rim glasses with a mixture of lemon zest, sugar, and salt. Fill glasses with ice. In a cocktail shaker filled with ice, combine 2 oz. tequila, 1 oz. triple sec, 2 oz. lemon juice, and 1/2 oz. simple syrup. Shake until well chilled. Strain into prepared glasses and garnish with slices of Meyer lemon.

Recipe from Freutcake.

Combine 4 oz. cucumber vodka, 4 1-inch cubes of seedless watermelon and 2 diced limes in a cocktail shaker. Rim your glass with a slice of lime and garnish with equal parts sugar, salt, and lime zest. Fill your glass with ice and pour in ingredients from the cocktail shaker. Top with Cupcake Vineyards Prosecco and garnish with a slice of watermelon, cucumber, and mint.

Recipe from Cupcake Vineyards.

Fill your glass with peach ice cream (or sorbet or sherbet). Pour 1 1/2 oz. vodka into the glass, then top with your favorite tea. Stir to combine.

Recipe from The Cookie Rookie.

In a small shallow dish, combine 2 tbsps. salt, 1/2 tsp. cayenne, and 1/2 tsp. ground black pepper. Run a lime wedge on the rim of a cocktail glass and then dip into the seasoning mixture.Muddle together 2 cups cherry tomatoes, juice from 1 lime, and 2 tbsps. dill. Add a dash each of Worcestershire sauce and hot sauce to the glass, and give it a stir. Top off with ice and pour 1 oz. gin in the glass with 2 oz. tonic water. Garnish with cucumber slice, serrano peppers, and lime wedges.

Recipe from The Candid Appetite.

In a blender, combine 1 1/2 cups frozen strawberries, 1/2 tbsp. simple syrup, 4 mint leaves, a shot of rum, and 1 3/4 cups crushed ice. If you have whole cubes, crush them in the blender first. Blend until well combined and slushy-like. Pour the strawberry mojito into three 8-ounce glasses, filling just about halfway.Combine 1 1/2 cups chopped kiwi, 1 1/2 tbsp. simple syrup, 4 mint leaves, a shot of rum, and 1 3/4 cups crushed ice. Blend to desired consistency.Then pour the kiwi mojito over the strawberry mojito. Garnish with kiwi, strawberry, and mint, and serve immediately.

Recipe from Host the Toast.

Combine a vibrant white wine, like Cupcake Vineyards Sauvignon Blanc &mdash it's got citrusy notes like Meyer lemons and Key limes, along with hints of grapefruit and nectarine &mdash with freshly brewed iced tea and honey. Stir until the honey has completely dissolved, then serve with fresh fruit. Good go-tos: cucumber, watermelon, and orange slices.

Recipe from Cupcake Vineyards.

In a saucepan over medium heat, combine 1 cup water and 1 cup sugar, and heat until sugar is dissolved. Remove from heat and add the zest and juice of 3 limes. Stir and let it all steep for 20 to 30 minutes. Strain and chill down.In a cocktail shaker, combine 3/4 oz. lime juice, 1 1/2 oz. gin, 3/4 oz. lime syrup, 1 tsp. matcha powder, 1/2 oz. half and half, 1/2 tsp. vanilla extract, and egg white of 1 egg.

Seal and shake without ice for about 10 seconds.Open up the shaker and add 1 cup of ice. Seal and shake vigorously again for 10 seconds to chill. In the bottom of your glass, add a small splash of club soda and pour the cocktail through a strainer (most shakers come with one) into your glass. You should have a foamy top. Slowly add a few more splashes of soda on top of the foam. The soda will make it rise and foam up more. Sprinkle matcha powder on top as garnish.

Recipe from Beyond the Bayou.

The obvious fact is that this drink is absurdly delicious. The genius is that it's just two ingredients.Pair a strawberry or tangerine popsicle with a crisp wine like Cupcake Vineyards Rosé (oh hey, watermelon and strawberry notes) or even their Sauvignon Blanc for the kind of drink you'll want to sip all summer.

Recipe from Cupcake Vineyards.

Drop 4 lime wedges, 8 to 12 leaves fresh mint, and 1 to 3 tbsps. simple syrup or sugar into a tall glass. Using a muddler or even the end of a rolling pin, muddle the ingredients together to release the juices.

Fill about half the glass with ice and then add 2 oz. rum. Stir until the sugar is fully dissolved. Top the glass with a little more ice and then pour kombucha over and gently stir to combine.

For the hibiscus simple syrup: In a sauce pan, combine 1/2 cup sugar and 1/2 cup water. Bring to a boil and then reduce the heat and simmer until the sugar dissolves. Remove from the heat and add 1/4 cup dried hibiscus. Allow the mixture to steep for 5 to 10 minutes and strain the syrup. Cool and use as desired.

Recipe from Half Baked Harvest.

Drain a 20-ounce can of peeled lychees, reserving 1 tbsp. of the heavy syrup. Combine the lychees, syrup, 8 oz. coconut milk, 4 oz. coconut water, 2 1/2 oz. rum, and 5 to 6 large ice cubes in a blender. Puree until smooth. Pour over crushed ice or additional ice cubes, and garnish with lime wedges.

Recipe from A Beautiful Plate.

Mix together 1 tbsp. sugar, 1 tbsp. salt, 1/4 tsp. chili powder, and zest from one lime on a small plate. Run a wedge of lime around the top of two glasses and dip them in the salt blend fill with crushed ice.

Mix 1 cup grapefruit juice, 1/4 cup fresh lime juice, 4 oz. tequila, and 1 tbsp. sugar until well mixed. Pour over crushed ice and top with sparkling water. Garnish with grapefruit and lime.

Recipe from Bourbon and Honey.

Combine 3 oz. pineapple juice, 2 oz. white rum, 1 oz. coconut milk, 2 to 3 cubes watermelon (about 1-inch cubes), and 1 cup ice in a blender, and puree until thoroughly liquefied. You may need to add more watermelon to get the right blush-pink color and hint of watermelon flavor. Garnish with fresh fruit and serve immediately.

Get the recipe on Delish.

In a cocktail shaker, add 1 oz. coconut water, 1 oz. pomegranate juice, .5 oz. lemon juice, and .75 oz. simple syrup. Combine ingredients and serve over ice, garnishing with a watermelon wedge.

In a blender, add 1 oz. Captain Morgan LocoNut, .5 oz. banana liqueur, and 1/2 of a banana, peeled. Add ice and blend until smooth. Serve in a tall glass, garnishing with cinnamon.

In a shaker filled with ice, add .5 oz Grey Goose vodka, .5 oz Bombay Sapphire gin, .5 oz Patron Silver, .75 oz. Domaine de Canton, .5 oz lime juice, .5 oz. hibiscus syrup, 1.5 oz. pineapple juice, and 1 oz. sparkling water. Shake and pour over ice in a collins glass, garnishing with a pineapple spear.

Recipe from Terranea Resort, a Destination Hotel.

In a cocktail shaker filled with ice, add 1 oz. Captain Morgan LocoNut, .5 oz. Captain Morgan White Rum, 1 oz. pineapple juice, and .25 oz. fresh lime juice. Shake vigorously for 10 seconds and then strain into a shot glass.

In a glass, stir 1 oz. Jack Daniel's Tennessee Honey and 3 oz. peach iced tea. Add ice, stir, and garnish with a frozen peach slice and sprig of mint.

In a pitcher, add 6 oz. Absolute Elyx, 6 oz. Giffard Crème de Fraise des Bois, 3 oz. pink peppercorn syrup, and 3 oz. lemon juice. Add ice and stir. Top with 5 oz. Moet Ice Imperial Champagne, and garnish with edible flowers, strawberries, and lemons.

For pink peppercorn syrup: In a medium size sauce pan, measure 16 oz. cold water and 16 oz. white granulated sugar. Add 8 oz. of pink peppercorns over medium heat. Stir until sugar is dissolved, bring to a medium boil, and remove from heat. Allow to cool and infuse for 20 minutes and strain.

Recipe from La Cantera Resort & Spa, A Destination Hotel.

In a shaker filled with ice, add 3/4 oz. blood orange juice, 1/2 oz. pineapple juice, and 2 oz. watermelon-infused coconut rum (cut up half a watermelon and let sit with one bottle of coconut rum for 48 hours). Pour 1 1/2 oz. Blue Curacao into a hurricane glass and fill with ice. Strain the rum into the hurricane glass on top of the Blue Curacao.

Recipe from Cliff House Maine, a Destination Hotel.

In a shaker filled with ice, add 3/4 oz. coconut milk, 1/2 oz. blueberry schnapps, and 1 oz. rye whiskey. Shake, and strain into an ice-filled glass, and top with 1 1/2 oz. Izze Sparkling Juice Blueberry. Garnish with blueberries

Muddle 4 slices cucumber and 3 mint leaves in a shaker. Add 1 oz. agave and 1 oz. lime juice. Add 2 oz. gin and stir. Strain over a large ice cube into an 8 1/2 oz. mason jar. Garnish with a chili-salted cucumber wheel and a mint sprig.

Recipe courtesy of El Sapo.

In a Collins glass filled with ice, add 1 1/2 oz. gin, 1/2 oz. St. Germain Elderflower Liqueur, 1/2 oz. fresh grapefruit juice, 3/4 oz. fresh lime juice, and 1/2 oz. simple syrup. Top with club soda.

Recipe courtesy of

In a shaker filled with ice, add 1 oz. Mt. Gay Black Barrel Rum, 1/2 oz. Smith & Cross, 3/4 oz. Orgeat, and 1 oz. Pineapple Champagne Vinegar Shrub. Shake, and pour into a glass filled with ice, and garnish with pineapple leaves and a cocktail umbrella.Recipe courtesy of Analogue.

Combine 1 oz. gold rum,1 oz. guava juice, and 1/2 oz. falernum liqueur in a cocktail shaker. Add ice and shake well. Add to an ice-filled tiki glass and top with 1 oz. IZZE Sparkling Water Mandarin Lime. Garnish with an edible orchid and a mint sprig.

In a shaker filled with ice, add 1 oz. tequila, 1 oz. mezcal, 3/4 oz. lime juice, and 4 oz. honeydew melon juice. Shake, and strain into a glass filled with ice, topping it off with 1/2 oz. cayenne kombucha.

Recipe courtesy of Chef Jaime Torres.

In a glass filled with crushed ice, add 1 1/2 oz. gold rum and 1 dash tiki bitters. Top with 2 oz. Izze Sparkling Cherry Lime and stir.

Muddle 6 mint leaves in the bottom of a tall glass. Add 3 oz. coconut water and 1 1/2 oz. Captain Morgan Loconut, and stir to combine. Add ice to fill and garnish with a sprig of mint.

Crush 2 strawberries in a glass and add 3 basil leaves. Add 1 oz. Stoli Strawberry Vodka and 1 oz. lemonade, stir, and add ice. Garnish with basil.

In a shaker, add 1 1/2 oz. Absolut Original, 3/4 oz. Maraschino Liquor, 3/4 oz. East India Sherry, 1 drop almond extract, and 3/4 oz. lemon juice. Shake and strain over crushed ice in a short rocks glass. Garnish with a bouquet of edible flowers.

BAHA MARIn a shaker filled with ice, add 2 oz. gin, 3 oz. soursop juice, 1 oz. coconut-infused syrup, and 1 oz. lime juice. Shake and strain into a highball glass filled with ice. Garnish with freshly grated nutmeg, fresh coconut, and mint.

Recipe from Baha Mar.

In a goblet filled with ice, add 2 oz. Absolut Original, 1 oz. lemonade, and 1 oz. watermelon juice. Garnish with frozen blueberries, strawberries, lemon wheels, and mint sprigs.

Add 3 oz. Captain Morgan Loconut to a shaker filled with ice. Shake and strain into a rocks glass filled with ice. Add a garnish of your choice.

Muddle 2 lemons and 3 mint leaves in the bottom of a Collins glass. Add ice, 1 1/2 oz. Absolut Original, 3 oz. unsweetened iced tea, and 1/2 oz. maple syrup. Lightly stir, and garnish with a mint sprig and lemon wheel.

In a shaker filled with ice, add 2 oz. Hornitos Plata Tequila, 3/4 oz. jalapeño rosemary syrup, 1/2 oz. fresh pineapple juice, 1/2 oz. fresh lemon juice, and 2 dashes Angostura bitters. Shake and pour into a highball glass filled with ice. Garnish with a pineapple chunk.

In a pitcher, add 8 oz. Tito's Handmade Vodka, one 750-mL bottle of rosé, and 4 oz. elderflower liqueur. Cut 1 lemon and 1 lime into small wedges, add to the pitcher, and let sit for 4 hours. Finish off with a 12-oz. can of Fresca.


SUMMER FLING

“Junipero Gin is particularly great in a G&T, which is a perfect cocktail to make when you’re quarantined, by the way. It’s just two nonperishable ingredients—plus whatever fresh or creative garnishes you have at your disposal.” —Katie Stryjewski, cocktail blogger (@garnish_girl)

Ingredients :

The President’s New Favorite Taco Spot Has Customers Lining Up For ‘The Biden Bundle’

Is Hawaii The Next ‘It’ Place To Live? Inside Its Impressive Real Estate Offerings Attracting The Wealthy

You Can Now Stay At The ‘Friends’ New York City Apartment For $19.94 Per Night

Method : Combine gin and kiwi berries in a glass and muddle lightly. Fill glass with ice and top with tonic water. Sprinkle in peppercorns and stir gently. Garnish with kiwi berries and edible flowers.

The Every Day Gourmet, South Carolina

ORANGE BEET MINT JULEP

“I believe that cocktails should be easy to make and that they taste best when the ingredients are fresh. When combined with a simple syrup, a good bourbon, and fresh mint, it makes the perfect summer cocktail. It’s bold, but smooth: a good stiff cocktail that just might help to chase away the social distancing blues. You can have the juice delivered and then add mint to your grocery pick-up order. Make the simple syrup with granulated sugar and water. What can be easier than that? This cocktail is a fresh new twist on an old classic.” —Kim Daniels, professional food photographer and recipe developer, owner of The Every Day Gourmet in Camden, South Carolina

3 oz. Natalie’s orange-beet juice

1–2 oz. Jefferson’s Very Small Batch Bourbon

Mint or orange slices for garnishing

Method: Fill a 12 oz. glass (approximate) or mint julep cup with crushed ice. Add in orange-beet juice, bourbon, and mint simple syrup. Top with club soda. Stir to combine. Garnish with mint leaves or an orange slice—or both. Makes one drink.

*For the Mint Simple Syrup: In a small saucepan, combine 1 cup sugar, 1 cup water, and ½ cup mint. Bring to a boil, stirring constantly to dissolve sugar, and then remove from heat. Let the mixture steep for 15 minutes. Strain it into a bottle or jar. Refrigerate for up to 2 weeks.

TEQUILA OLD FASHIONED

“The old fashioned is a cocktail typically made by muddling sugar with Angostura bitters, then adding alcohol (originally whiskey), and a twist of citrus. But you can substitute whatever spirit or garnish you prefer (or have available) to customize this cocktail. I incorporated my favorite spirit, tequila, for a Mexican take on the old fashioned for summer. I had no idea that another spirit could be swapped for whiskey and still constitute an old fashioned—let alone tequila! I love fresh grapefruit with my tequila, so I immediately fell in love with this take. It’s also incredibly easy to make.” —John Philp Thompson, blogger at Risky Jackal (@johnphilp3)

Ingredients:

2 dashes Angostura bitters

Method: Add ingredients to an ice-filled mixing glass. Stir well. Strain into an ice-filled rocks glass. Express the oils from the grapefruit rind over the drink, then use as garnish.

SUMMER SUNSET

“Time to transport yourself out of quarantine with just one sip of this summer sunset cocktail. My travels to Mexico inspired this recipe. And I thought, especially during this time, there’s no better way to ‘escape’ than through sipping this gorgeous umbrella cocktail. I’ve been making simple but fun cocktails at home d uring this crazy time— and this one only has three ingredients. The base spirit is Seagram’s Extra Smooth Vodka—an American-made and affordable brand—combined with pink grapefruit juice and grenadine. Even though we are in quarantine, we can still celebrate summer with fun umbrella cocktails. Cheers!” —Natalie Migliarini, founder of Beautiful Booze

Ingredients:

2 oz. of Seagram’s Extra Smooth

Grapefruit and umbrella garnish

Method: Add grenadine to a highball glass. In a separate shaker, add grapefruit juice and Seagram’s Extra Smooth with ice. Shake and strain over fresh ice into the highball glass with grenadine. Garnish with a grapefruit slice and umbrella.

WALK SOFTLY

“Haku is perfectly soft and supple with a delicate hint of sweetness thanks to the base ingredient (rice) and the bamboo charcoal filtration process. I love mixing simply with this vodka and Walk Softly is one of my favorite light and refreshing cocktails. A yuzu-imbued Japanese saké complements the rice-based vodka while introducing a bright and citrusy-note. The Champagne—if you don't have it, that’s ok, but may I venture to say that this cocktail is a great excuse to get a bottle for sipping and mixing! Please note that this cocktail is easily scaled up. Mix ingredients in that crystal cocktail pitcher sitting your shelf and treat yourself with this simple summer stunner.” —Julia Momose, partner and creative director at Kumiko, Chicago

Ingredients:

0.75 part Dolin dry vermouth

0.5 part yuzushu (yuzu sake)

1.5 parts Haku Japanese vodka

Method: Combine in a shaker tin. Shake until chilled and aerated. Fine strain into a chilled coupe. Finish with a splash of Champagne and a lemon twist.

SMOKE & MIRRORS

“Quarantine means essentially, to be isolated. When the word isolation comes up, there are only two things that come to my mind: Isolating to players on a basketball court so they can go at it one-on-one or being on a private island drinking piña coladas by the shore. Obviously, everyone wants the latter, so I decided to do a riff on a piña colada with a personal twist. As a kid raised by my Dominican grandmother while mom was working, my grandmother would make me and my sister a creamsicle-like slushy on those unbearable summer days in New Jersey. Having limited ingredients at home but wanting to feel like I’m elsewhere, I came up with the idea of Smoke & Mirrors by using canned coconut milk, sugar, fresh orange and lemon juice to mimic that creamsicle flavor. The notes of honey, vanilla, and nutmeg in Johnnie Walker Red Label pair perfectly with these ingredients to give you a bold tasting creamsicle or a smoked piña colada. Up to you how you’d like to enjoy as long as you do so responsibly. Cheers!” —Richard Mejia, head bartender at Broken Shaker, Miami Beach, Florida

Ingredients :

1.5 oz Johnnie Walker Red Label

Method : In a shaker, shake all ingredients with ice. Strain into a cocktail glass over ice. Garnish with an orange slice

EASY COME, EASY GO

“This is the perfect cocktail to make while being stuck at home during this quarantine. It utilizes several simple ingredients everyone should already have in their home. Frozen fruit, cucumber, sugar, and citrus. Starward Australian Whisky is easy to find, along with St-Germain. Both are readily available in most liquor stores throughout the country. The drink reminds me of my childhood, growing up in the South—sitting on my front porch watching the rainfall on a hot summer evening. We grew up picking fresh blueberries and strawberries every summer. My mother would make fresh blueberry-iced tea—and I'm pretty sure she spiked hers with whiskey! Sipping on this cocktail took me right back to those summers in the South, running barefoot in the rain with my brother and sister while my parents got wasted on the front porch. And it certainly took my mind off being stuck inside on my couch with Netflix yet again. The word that came to mind was ‘easy.’ Thus the name.” —William Talbott, beverage manager at The Standard, High Line, New York City

Ingredients:

1.5 oz. Starward Two-Fold Whisky

Method: Muddle the cucumber wheel in a shaker. Add the remaining ingredients with ice. Shake and fine-strain into a rocks glass over cubed ice. Garnish with a cucumber ribbon.

*For the Blueberry Syrup: Toast 1 cinnamon stick on a pan until aromatized. Add to pot filled with 1 cup frozen blueberries, 2 or 3 frozen whole strawberries, 1 cup white sugar, and 2 cups water. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and let simmer for ten minutes. Allow syrup to cool for several hours, then fine-strain through a chinois or cheese cloth. Keep refrigerated for up to one week.

REFRIDGE-RAIDER SMASH

“Do you ever buy a container pre-cut assorted fruit variety for the summer? I always eat my favorites and am left with the underrated Cantaloupe and honeydew melons. This is the perfect melon-forward summer cocktail to utilize the forgotten refrigerator fruits!” —Kait Whitenack, cultural ambassador at Bulleit

Ingredients:

0.5 oz. simple syrup (agave, honey, or any sweetener on hand will do!)

Lavender sprig (from garden, for garnish!)

Method: Place all ingredients into a tin shaker with ice (feel free to substitute with any fruit you have lying around)! Shake it like a Polaroid picture until the ice is nice and smashed. Double strain the cocktail into a rocks glass. I added crushed ice for the supreme summertime feel. Garnish with lavender or your garden favorite and enjoy!

TREE FROG

“I first made this drink for Earth Day, because of Novo Fogo cachaca’s commitment to sustainability but also because the drink and color itself screams summer. It’s made with ingredients that you can find at the local liquor store, but also what’s interesting about it is the contrasting flavors of the bitter Aperol with the sweetness of Cherry Heering play really well together with the complementary flavors of cachaça and lime juice. The drink in general takes me back to my childhood in Colorado, where I grew up playing and fighting with my siblings on a regular basis—much like the ingredients. We’d be fighting one minute over something and the next we’ll be hugging and laughing like nothing ever happened.” —Lucinda Sterling, managing partner at Middle Branch and Seaborne, New York City

Ingredients:

1 oz. Novo Fogo Silver Cachaça

0.75 oz. Cherry Heering liqueur

Method: Combine all ingredients into a shaker with ice. Shake vigorously until very cold and strain into a cocktail coupe. Garnish with a lime wedge or wheel and enjoy.

ROSÉ DAYS ARE COMING

“This cocktail is the perfect sipper for summer quarantining at home whether you’re with a roomie, a loved one, or alone! Personally, I love the flavor of strawberry but I can’t eat the actual fruit—it’s a long story that involves emergency dental surgery. Now I can only enjoy the flavor in drinks. And strawberries are abundant and delicious during these months. It’s the perfect ingredient and readily available, even during quarantine, at the grocery store. All of these ingredients scream summertime to me. My usual drink is El Tesoro blanco or reposado neat with a little ‘rosé-back,’ as I like to call it. So this is also a comfort drink for me. It’s important to have things that bring a small measure of comfort and joy during these tough times and this cocktail is definitely that for me!” —Cari Hah, bar manager at Big Bar, Los Angeles

Ingredients:

2 parts El Tesoro Reposado

1–2 fresh strawberries washed hulled and cut into halves

Garnish: a cocktail coupe rimmed with sugar-and-salt rim

Method: Prep the glass by running a lime wedge around the top of the cocktail coupe, then dip the coupe into a mixture of sea salt and sugar (about half and half) to rim the top of the glass. Set aside. Muddle the strawberries in the bottom of a shaker add all the liquid ingredients to shaker. Fill the shaker with ice and shake until chilled. Double strain into the rimmed cocktail coupe and Enjoy!

*For the Rosé Syrup: Mix 2 parts of your favorite rosé with 2 parts of granulated sugar. Mix until dissolved.

THE NORTHCOTT MARGARITA

“I love the Ferrand Dry Curaçao for the silky texture and the real citrus flavor without the cloying sweetness of other curaçaos. To me it tastes like the smell of peeling fresh oranges and to that point, what separates a good margarita from a bad margarita is how fresh it tastes. To me I find that if I'm going to drink a margarita it's because I'm looking for something refreshing and citric and the Ferrand Curaçao helps in achieving both.” —PJ Wagner, liquor chef at The Northcott Liquorette, Naperville, Illinois

Ingredients:

0.5 oz. Ferrand Dry Curaçao

0.75 oz. agave or flavored syrup (mango and vanilla cucumber and cilantro)

Method: Shake all ingredients. Fine strain and serve up or over ice. Garnish with lime peel.

SAGAMORE SELTZER

“Sometimes the simplest recipe can be the most satisfying. That’s the case with the Sagamore Seltzer, a perfect warm-weather cocktail that only calls for three ingredients you probably already have at home. This is an especially good choice for hard seltzer fans looking for something a little stronger this summer—or for anyone looking to keep the calorie count low.” —Rachel Fontana, employee No. 2 and cocktail expert at Sagamore Spirit, Baltimore member at Women Who Whiskey

Ingredients:

2 oz. Sagamore Spirit rye whiskey

Squeeze of fresh orange juice

0.5 oz. simple syrup (optional)

Method: Mix 2 ounces of Sagamore Spirit Signature Rye Whiskey with your favorite seltzer. Pour over a Collins glass filled with ice. Add a citrus garnish of your choosing.

ITALIAN RIVIERA

“Cucumber, sea salt, and a bitter aperitivo like Aperol are unexpected but simply perfect companions in flavor. I wanted to created a memorable twist on a spritz as I so often aim to do. This one is bubbly, bitter, and a touch savory. While pregnant, I enjoyed cucumbers and salt as a snack—I added the Aperol as soon as I could imbibe again!” —Amanda Victoria, founder of Aperitif Hour

Ingredients:

3 parts Fever-Tree Refreshingly Light Cucumber

Method: Add Aperol to a highball glass, add ice, and top with Fever-Tree Refreshingly Light Cucumber. Garnish with thin cucumber slices and a crack of sea salt.

BARBARY PUNCH

“This punch recipe is mildly sweet and nicely boozy—combining refreshing, light, and fruity flavors all while bringing the ambiance of summer right to your glass. Not only is it easy to make, but this recipe calls for readily accessible ingredients you may already have in your pantry! Argonaut’s bright and fruit-forward notes make it a personal favorite to add to any seasonal cocktail: It celebrates both warm weather and the approaching summer season.” —Scott Richardson, Argonaut national brand ambassador

Ingredients:

24 oz. Argonaut brandy of choice

Method: Add ingredients into a punch bowl with large ice cubes and stir together to combine. Garnish each cocktail with a fresh pineapple, a brandied cherry or fine Amarena cherry, and a lime wheel.

50:50 BATCHED FREEZER MARTINI

“ There’s nothing more civilized than an ice-cold martini. And when you’ve been in the same hoodie for a month, you could most certainly use some civility. We also need things to be accessible and convenient—and this recipe could not be any easier to prepare. The Dukes' martini is the quintessential undiluted freezer martini. But I prefer this more balanced version of a 50:50 martini. It allows the navy strength gin to equally share the workload with a nice vermouth. If you don’t have these two ingredients at home, check with your favorite local cocktail bar and see if they are offering spirits for sale via delivery or pickup. ” —Houston Eaves, beverage director at The Esquire Tavern, San Antonio, Texas

Ingredients:

750 ml. bottle of navy strength gin (like Hayman’s Royal Dock)

1 bottle of dry vermouth (recommended: Dolin Dry)

Castelvetrano olives (optional)

Method: Wash hands for 20 seconds! Empty half of one bottle into a clean measuring cup, pour half of the other bottle into that bottle to fill it, and then what's in the measuring cup back in the other bottle to fill that one. Put both full bottles in the freezer. Wait a couple hours, then pour yourself a martini. Express the oil of a lemon peel over the drink for enhanced aromatics. ( Optional: enjoy some castelvetrano olives on the side—or add some olive juice to your mix to taste.)

THE ELDERFLOWER SOUR

“The elderflower sour is the perfect refreshing cocktail for summer sipping. It’s also low-ABV. The sourness of the lime and orange bitters is complemented by the fruit-forward, citrus, and floral flavors of St-Germain elderflower liqueur for a balanced and fresh taste. And, with only four ingredients, this incredibly delicious cocktail is also super easy to make!” —Earlecia Gibb, brand ambassador at St-Germain

Ingredients :

2 oz. St-Germain Elderflower Liqueur

1 oz. freshly squeezed lime juice

0.25 oz. pasteurized egg white

1 dash orange bitters (optional)

Method: Shake all ingredients with ice and strain into another shaker. Shake again without ice and strain into ice-filled glass.

APATHY SUPERSTAR

“This cocktail is tropical, refreshing, and balanced. Apathy can typically be viewed as negative—but because all these ingredients shine so brightly on their own, they do a great job pairing together without even knowing it.” —Tony Juarez, mixologist at Masters Kitchen and Cocktail, San Diego, California

Ingredients :

2 oz. Denizen Aged White 3 Year Rum

3 salted watermelon chunks

Method: Mix all ingredients in a shaker. Pour into a tiki mug and top with crushed ice. Garnish with a lemon wheel or a pineapple frond.

Tony’s Pizza Napoletana, San Francisco

“The Rosa reminds me of an elevated Paloma—using blanco tequila, Campari, Italicus Rosolio di Bergamotto liqueur, and fresh grapefruit juice. It’s a cocktail that’s easy to make at home, but sure to impress. Also: The grapefruit juice really gives it that summer feel.” —Elmer Mejicanos, bar manager at Tony’s Pizza Napoletana, San Francisco

Ingredients:

0.5 oz. Italicus Rosolio di Bergamotto

2 oz. fresh grapefruit juice

Method: Add all ingredients into a shaker. Add ice. Shake really hard for about 9 seconds. Strain into a Collins glass and top with ice. Garnish with a grapefruit slice and enjoy!

MEZCAL MANHATTAN

“The Manhattan is one of those classic cocktails of which its versatility makes it so seductive. Spirit forward, but sweet and balanced, this 3-part cocktail can be done with any number of substitutions for both the spirit and the cordial. Equal parts delicious, whether based with Mezcal, Rye, Tequila or Bourbon, you can also mess around with amaro and in place of the sweet vermouth (depending on the spirit you choose). While many of us crave to ignite our senses these days as we are stuck at home, few things will be as satisfying as finding your 'sweet spot' with The Manhattan.” —Sean Parson, bar director at La Esquina, New York City

Ingredients:

2 oz. Doña Vega Espadín Mezcal

1 oz. sweet vermouth (we like Dolin)

3 dashes Angostura bitters

Method: Mix all ingredients in a shaker and add ice. Stir for 15 rotations and strain into desired glass. Can be served “up” or on the rocks. Garnish with a charred orange peel, maraschino cherry, or a brandy cherry.

DOVETAIL MOON

“When I was writing my book, I did so in stints 6 to 9 hours at a time. My favorite thing was a cocktail to reward myself when done. This one is meant to be crushable and vibrant and refreshing and rewarding. Celebratory and tart!” —Ivy Mix, author of Spirits of Latin America, cofounder at Leyenda, New York City

Ingredients:

1.5 parts El Tesoro Blanco

0.75 part grapefruit juice

1 part Topo Chico Twist of Grapefruit

Method: Muddle lime juice, salt and superfine sugar in a ball jar. Add ice and other ingredients except for Topo Chico shake and strain into a glass. Top with Topo Chico Grapefruit and enjoy.

CITRUS SPRITZ

“Nothing tempers the heat of summer quite like a spritz and citrus. Cool, light, and refreshing, the citrus spritz provides a bubbly thirst-quenching reminder that summer is still a season to relax and enjoy time with friends (even through Zoom or the phone). I find it perfect for summer quarantine life, since it reminds me of life before COVID-19. Its ingredients are easy to find and it calls for time and patience to create—a welcome project for cocktail enthusiasts in need of a DIY project.” —Miki Nikolic, bar director at The Double Dealer, New Orleans, Louisiana

Ingredients:

2.5 oz. homemade limoncello*

Method: In a wine glass filled with ice, combine ingredients and stir until cold, garnish with lemon twist.

*For the Homemade Limoncello: Combine peel of fifteen lemons with two 750 ml. bottles of 100 proof vodka. (Cut off white pith from lemons, cut them in small chunks, and add to vodka.) Let it sit for four weeks. After four weeks, add four cups to four cups of boiling water. Let it cool off and add it to mixture. Stir and let it sit for another four weeks. After four weeks, strain and enjoy.

POR LA PLAYA

“As summer comes rolling in, I can't help but think of the late-night cookouts, days by the beach, and sunny days in Mexico that I’m missing while in quarantine. So, I created the drink Por la Playa (which translates to: For/By the Beach) to give you a summertime taste no matter where you are. This drink was inspired from a love of grapefruit soda as a child—something commonly found in Mexican culture when thinking of cooling down on a hot day. I chose to use El Tesoro Reposado, which has spice and mint notes from its aging in bourbon barrels, to brighten up the syrups, while the vanilla notes of the tequila complement the pineapple.” —Jose Gonzalez, bar lead at Midnight Rambler and cofounder of Los Tlacuaches Collective, Dallas, Texas

Ingredients:

0.25 parts pineapple syrup*

1 Fresh pineapple (or pineapple juice) and granulated sugar

0.25 parts grapefruit fruit oleo* (2 grapefruits + 100g granulated sugar)

2 parts El Tesoro Reposado

1 part Club Soda (approximately—used to top with)

Method: Add El Tesoro Reposado, pinch of salt, pineapple syrup, and grapefruit oleo to shaker. Top with ice and shake. Strain into a glass with ice. Top with club soda. Garnish with pineapples leaves and grapefruit twist.

*For the Pineapple Syrup: While using pineapple juice and mixing in equal parts sugar is easiest, a fresh pineapple could be used for 2 or 3 purposes! Method 1: First, juice the pineapple and weigh out juice. Mix equal parts juice with granulated sugar. Strain and bottle keep the pineapple crown for garnish. Method 2: Juice pineapple and set aside. Keep the rinds and put in small pot add enough water cover an inch above the pineapple. Boil for 5-8 minutes, then let simmer for 45 minutes, macerating occasionally. Strain and weigh out juice. Mix equal parts with sugar and bottle. Keep the crown for garnish.

*For the Grapefruit Oleo: Peel 2 grapefruits (About 50 grams) and add 100 grams sugar to Ziplock bag. Remove air and let set overnight. Add 60 grams of hot water and massage bag. Strain and bottle.


Gin is a staple on bar carts everywhere&mdashit's a liquor that's usually infused with juniper berries, as well as other herbal botanicals such as mugwort, wild thyme, meadowsweet, chamomile, and birch. You may also find it infused with cucumber and rose petals. You can use the spirit to make classic gin cocktails such as a lime-based gimlet or a gin and tonic, or more creative concoctions like the Pink Gin Martini that's pictured here. This particular drink gets its soft pink hue from maraschino cherries and its delicate fruity flavor from cherry liqueur, blanc vermouth, and aromatic bitters. This recipe serves two, which makes it just right for serving on Valentine's Day or date night at home.

We also have a handy how-to guide for making a well-balanced gin and tonic. Our go-to recipe calls for three parts tonic water and one part gin, plus plenty of ice and fresh lime for a garnish. Of course, feel free to get creative and add cucumber slices or a lemon twist for a refreshing dash of brightness. We're sharing additional aromatic and flavorful versions of the timeless gin and tonic that are made with unexpected garnishes like fresh basil or rosemary.

Gin also pairs beautifully with St. Germain, a French elderflower liqueur that's bursting with a fresh, floral, and slightly fruity aroma. It perks up gin in a way that makes you immediately want to sip it at a summer garden party. We have gin cocktail recipes that pair the two together for one delicious drink.

Whether you consider yourself a pro mixologist or a beginner bartender, these gin cocktail recipes will instantly strengthen your shaking and stirring skills.


Let's mixthings up!

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass. Garnish with coffee beans.

Moscow Mule

Absolut Vodka, Lime Juice, Ginger Beer, Lime

How to make

Fill a mule mug with ice cubes. Add Absolut Vodka and lime juice. Top up with ginger beer. Garnish with a lime wedge.

Pornstar Martini

Absolut Vanilia, Passion Fruit Purée, Vanilla Syrup, Pineapple, Passion Fruit, Passion Fruit

  • 1½ Parts Absolut Vanilia
  • ¾ Part Passion Fruit Purée
  • ½ Part Vanilla Syrup
  • 1 Slice Pineapple
  • 1 Half Passion fruit
  • 1 Half Passion fruit

How to make

Muddle one slice of pineapple in a shaker. Add Absolut Vanilia, passion fruit pulp from half a passion fruit, vanilla syrup and passion fruit purée. Shake and double strain into a chilled cocktail glass. Garnish with 1/2 passion fruit floating. Serve accompanied with a shot of Champagne.

Lemon Drop Shot

Absolut Citron, Lemon Juice, Simple Syrup, Lemon

  • ⅔ Part Absolut Citron
  • ½ Part Lemon Juice
  • ¼ Part Simple Syrup
  • 1 Wedge Lemon

How to make

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled shot glass. Garnish with a lemon wedge and a sugar rim.

Amaretto Sour

Amaretto, Lemon Juice, Simple Syrup, Egg White, Cherry, Orange

  • 1½ Parts Amaretto
  • 1 Part Lemon Juice
  • ⅔ Part Simple Syrup
  • ⅓ Part Egg White
  • 1 Whole Cherry
  • 1 Slice Orange

How to make

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a rocks glass. Garnish with a maraschino berry and an orange slice.

Vodka Soda

Absolut Vodka, Soda Water, Lime Juice, Lime

  • 1⅓ Parts Absolut Vodka
  • 5 Parts Soda Water
  • ½ Part Lime Juice
  • 2 Wheels Lime

How to make

Fill a rocks glass with ice cubes. Add all ingredients. Garnish with two lime wheels.

Vodka Cranberry

Absolut Vodka, Cranberry Juice, Lime

How to make

Fill a highball glass with ice cubes. Add all ingredients. Garnish with a lime wheel.

Sex On The Beach

Absolut Vodka, Light Orange Juice, Cranberry Juice, Peach Schnapps, Lime, Cherry

  • ¾ Part Absolut Vodka
  • 3⅓ Parts Light Orange Juice
  • 3⅓ Parts Cranberry Juice
  • ¾ Part Peach Schnapps
  • 1 Wheel Lime
  • 1 Whole Cherry

How to make

Fill a highball glass with ice cubes. Add all ingredients. Garnish with lime and a cherry.

Absolut Pears Martini

Absolut Pears, Simple Syrup, Lemon Juice, Pear Puree, Pear

  • 1½ Parts Absolut Pears
  • ¾ Part Simple Syrup
  • ½ Part Lemon Juice
  • ½ Part Pear Puree
  • 1 Slice Pear

How to make

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass. Garnish with a pear slice or get creative and do something like in the picture.

Vodka Sour

Absolut Vodka, Lemon Juice, Simple Syrup, Bitters, Egg White, Cherry, Lemon

  • 1½ Parts Absolut Vodka
  • 1 Part Lemon Juice
  • ½ Part Simple Syrup
  • 3 Dashes Bitters
  • ½ Part Egg White
  • 1 Whole Cherry
  • 1 Wedge Lemon

How to make

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a rocks glass. Garnish with a cherry and a lemon wedge.

Old Fashioned

Sugar Cube (white), Bitters, Bourbon, Orange

How to make

Muddle sugar cube (white) and bitters in a rocks glass. Fill with ice cubes. Add bourbon. Stir. Garnish with an orange twist.

Passion Fruit Martini

Absolut Vanilia, Passion Fruit Purée, Vanilla Syrup, Pineapple, Passion Fruit

  • 1½ Parts Absolut Vanilia
  • ¾ Part Passion Fruit Purée
  • ½ Part Vanilla Syrup
  • 1 Slice Pineapple
  • 1 Half Passion fruit

How to make

Muddle one slice of pineapple in a shaker. Add Absolut Vanilia, passion fruit pulp from half a passion fruit, vanilla syrup and passion fruit purée. Shake and double strain into a chilled cocktail glass. Garnish with 1/2 passion fruit floating. Serve accompanied with a shot of Champagne.

Vodka Mojito

Absolut Vodka, Simple Syrup, Mint Leaf, Lime, Soda Water

  • 1½ Parts Absolut Vodka
  • ⅔ Part Simple Syrup
  • 6 Whole Mint Leaves
  • 4 Quarters Lime
  • Soda Water

How to make

Muddle mint leaves, lime and simple syrup in a highball glass. Fill with crushed ice. Add Absolut Vodka. Stir. Top up with soda water. Garnish with mint leaf.

Vodka Ginger Ale

Absolut Vodka, Ginger Ale, Lime

How to make

Fill a highball glass with ice cubes. Add all ingredients. Garnish with a lime wedge.

Dirty Martini

Gin, Dry Vermouth, Olive Juice, Green Olive

  • 1½ Parts Gin
  • ⅓ Part Dry Vermouth
  • ¼ Part Olive Juice
  • 1 Whole Green Olive

How to make

Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a cocktail glass. Garnish with a green olive.

Cosmopolitan

Absolut Citron, Triple Sec, Lime Juice, Cranberry Juice, Orange Zest

  • 1⅓ Parts Absolut Citron
  • ⅔ Part Triple Sec
  • ⅔ Part Lime Juice
  • ⅔ Part Cranberry Juice
  • 1 Twist Orange Zest

How to make

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass. Garnish with an orange zest twist.

Whiskey Sour

Bourbon, Lemon Juice, Simple Syrup, Egg White, Cherry

  • 1½ Parts Bourbon
  • 1 Part Lemon Juice
  • ¾ Part Simple Syrup
  • ⅓ Part Egg White
  • 1 Whole Cherry

How to make

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a rocks glass. The Whiskey Sour can be served on the rocks with a cherry, or straight up.

Long Island Iced Tea

Absolut Vodka, Light Rum, Gin, Tequila Blanco, Triple Sec, Lemon Juice, Cola, Lime

  • ⅔ Part Absolut Vodka
  • ⅔ Part Light Rum
  • ⅔ Part Gin
  • ⅔ Part Tequila Blanco
  • ⅔ Part Triple Sec
  • 1⅓ Parts Lemon Juice
  • ⅔ Part Cola
  • 1 Wheel Lime

How to make

Fill a highball glass with ice cubes. Add all ingredients. Garnish with a lime wheel, orange and lemon also works great, it's up to you!


Delonghi ECAM 45.764.W and ECAM 45.760.W Eletta Cappuccino TOP

Premium machines for lovers of milk and coffee delicacies!

DeLonghi ECAM 45.760.W

This model, surely, is the top in the line not for nothing, even in the title there is a hint of it. Its white body itself looks stylish and expensive, and with regard to steel elements and generally swinging at the “premium-class”. It can be subjective, but I think that such a modification works quieter than the others. Not without reason, I believe that metal elements add some noise insulation. And the work of the coffee grinder, and the pump is heard less.

De Longhi ECAM 45.764.W Eletta Cappuccino TOP is equipped with the LatteCrema branded autocapture machine which has a knob-regulator of the height of the foam cap. You can make it higher (for cappuccino), lower (for latter) or you can choose a mode of heating milk without foaming (just for coffee with milk or for hot milk). This very knob-regulator is responsible for the rapid cleaning of the milk duct after every use. The machine itself will tell you when you have to turn the regulator to this position. The pitcher LatteCrrema whips fine, dense foam, and keeps sugar for a long time.

The control panel with steel keys is not only pleasant to touch, but also can boast by the variety of buttons for direct preparation of different milk and coffee drinks. In one push Cappuccino, Latte, Latter macchiato can be prepared. Besides it there is an additional button Milk Menu, which gives an access to another 4 recipes: Flat white (canonically: espresso milk 1:2, a little bit of foam), Espresso macchiato (espresso with a little bit of foam), hot milk, My Milk (your own recipe of coffee with milk).

And although there is a separate item called My Milk, which involves programming either ratio of coffee and milk, either recipe of coffee and milk drinks can be customized. It turns out that you have 6 items for programming the proportions of coffee and milk (not just whipped milk). It is especially comfortable when the machine is surrounded by the lovers of coffee and milk delicacies and all have different tastes.

What else stands out DeLonghi ECAM 45.764.W Eletta Cappuccino TOP – presence at the top not a passive, but an active heating of the cups, which heats much better. Another bonus – is and additional cappuccino for hand-beating milk.

And maybe you ask, why do we need it if we have a powerful automatic cappuccino?

If you suddenly will want to experiment but whipping the foam manually can be done in various ways. Beside it you will be able to practice in latter-art, in the art of creating a picture on the surface of the coffee. Plus you can cook a delicious hot chocolate: for this you have to pour chocolate into the cold milk and mix it with cappuccino. It is not recommended to dump the powder into the pitcher.


Every summer coffee menu needs a few stunners that you can pull out for parties and entertaining. One of our favorite recipes comes from Archive, a coffee roaster based out of Salem, Oregon. To create an iced variation of the “Bee’s Knees,” you’ll combine espresso, honey, milk, lavender, rosemary, simple syrup, and a touch a pepper. Once cooled, pour over ice and enjoy. Really enjoy.

Another Archive speciality, the “Comfy Chair” drink is a refreshing tea and coffee hybrid beverage. Made with Lapsang Souchong, a smoky black tea from China, this drink combines espresso, Lapsang Souchong, milk, black walnut bitters, and simple syrup.


Watch the video: DeLonghi Stilosa Review + Disassembly. Comparison with EC235 and EC260


Comments:

  1. Wa'il

    I don't agree with you

  2. Verdell

    You must say that - the wrong way.

  3. Sneferu

    I absolutely agree with you. I think this is a very great idea. I completely agree with you.

  4. Etlelooaat

    At me a similar situation. I invite to discussion.

  5. Vicq

    I'm sorry, but I think you are wrong. I can defend my position. Email me at PM, we'll talk.

  6. Huntley

    She said clever things)

  7. JoJolkis

    Very fast response :)

  8. Tek

    I am very grateful to you.

  9. Garlyn

    It agree, a remarkable phrase



Write a message