Apr 15

1 oz. of maraschino liqueur
orange juice
2 tsp. maraschino cherry juice
1⁄4 to 1⁄2 lemon juice

1. Fill a tumbler halfway with ice. 2. Add 1 oz. of maraschino liqueur, fill with freshly squeezed orange juice, 2 tsp. maraschino cherry juice and the juice of 1⁄4 to 1⁄2 a lemon. 3. Shake or stir to combine and garnish with lemon slices and maraschino cherries. Makes 1

Mar 8

4 ripe pears

juice of 1 lemon
6 chopped plums (or frozen plums)
2 tbsp. sugar
2 c. ice

1. Peel 4 ripe pears and remove their seeds and cores. Chop the pears into pieces and transfer to a blender. 2. Add the juice of 1 lemon, 6 chopped plums (or frozen plums), 2 tbsp. sugar, and 2 c. ice. Blend until smooth and add more sugar if necessary. 3. Pour the mixture into 4 short glasses, add a splash of seltzer to each one, and serve garnished with plum slices. Serves 4

Dec 17


1 c. orange juice
1 c. blackberry juice
1⁄3 c. cognac
13⁄4 c. spumante

1. Pour 1 c. orange juice and 1 c. blackberry juice into a carafe. Add 1⁄3 c. cognac and transfer to the refrigerator to chill. 2. Place a bottle of spumante and 4 flutes in the coldest part of the refrigerator. 3. Remove the carafe from the refrigerator when ready to serve and add 13⁄4 c. spumante. Mix well and serve in the chilled flutes garnished with mint leaves. Makes 4
  • For more recipes subscribe our e-magazine CIBO. One year subscription only $ 9.95! To subscribe, please click here.