Fall’s sudden and somewhat abrupt appearance has me craving all things warm and cozy. And while it’s the season of pumpkin and spices, I’m mixing things up with a lemon and ginger mezcal cocktail.
Lemons may not be the first ingredients to come to mind for a fall inspired cocktail, but they offer a freshness that pairs perfectly with the heat of ginger and smokiness of Mezcal. Although both tequila and mezcal come from the agave plant, the flavour profile is distinctly different.
I have been meaning to make a Frosé all summer long, a delicious adult slushie made with Rosé, and while summer’s end is nearing (I’m sorry, but it is!), I figure it’s better late than never, right? Frosé isn’t your last minute, whip it together kind of cocktail, but it is delicious and worth the little bit of effort. And bonus: it can me made and left in the freezer for those hot summer nights or when friends pop by unexpectedly, the alcohol keeps it from freezing solid, so it’s ready when needed.
What I love most about summer is how everything seems to linger … the sunshine, the days, the meals and … the joy. If you read Tuesday’s post, you’ll know that a big part of my summer joy is entertaining (if you missed the post you can catch up here). There is nothing I love more than causal dinners with friends that last late into a summers night. And since summer brings with it an inherent ease and desire for effortlessness, I have two recipes that are just that and delicious: a Lychee Sangria and Pear and Goat Cheese Crostini. Both can be made ahead to foster and encourage you to linger, savour and soak up summer.