Food Network Magazine - (09)September 2020

30 seconds. Strain into a chilled martini glass. Garnish with

an orange twist.

++ =

Combine one 24-ounce bottle nonalcoholic sparkling apple cider

with two 12-ounce bottles hard pear cider in a pitcher. Stir in

1 cup bourbon and add ice. Pour into 8 glasses and garnish

with sliced pears.

++ =

Combine 5 ounces orange-pineapple juice, 2 ounces reposado

tequila and 1 ounce cream of coconut in a shaker with ice and

crushed ice. Garnish with a pineapple wedge.

++ =

Stir ¼ teaspoon matcha powder with 2 ounces gin until dissolved.

Pour through a fine strainer into a tall glass filled with ice. Pour in

4 ounces cold tonic water. Garnish with a cucumber slice.

++ =

++ =

Muddle 5 blueberries with ¾ ounce ruby port in a small bowl;

strain into a flute. Slowly top with 4 ounces cold prosecco or

other dry sparkling wine. Garnish with a few whole blueberries.

++ =

100 FOOD NETWORK MAGAZINE ●SEPTEMBER 2020

BOURBON: ALAMY. VODKA, ORANGES, SCOTCH, APEROL, BLUEBERRIES, MATCHA, AND GIN: GETTY IMAGES. LILLET AND SHERRY: MARKO METZINGER.

WVYG(Xf/. OOM

I

LILLET

~

Lillet Martini

Combine 2 ounces vodka, 1% ounces Lillet Blanc and V. ounce

fresh orange juice in a shaker w ith ice and shake until cold, about

Scotch Negroni

Combine 1 ounce each scotch, Aperol and amontillado sherry in

a shaker with ice and stir until cold, about 30 seconds. Strain into a

rocks glass filled with a large ice cube. Garnish with a lemon wedge.

Matcha Gin and Tonic

Bourbon Punch

Port Sparkler

Tequila Colada

shake until cold, about 20 seconds. Strain into a glass f illed w ith