Watermelon-basil sorbet

Active: 15 minutes; Total: 4 hours 20 minutes; Yield: 1 quart

Watermelon, ripe, diced in 1-inch cubes	7 cups (3 to 4 pounds)
Sugar, granulated	¾ cup
Basil, fresh, torn + minced	1 cup packed + 2 tablespoons
Lime juice, freshly squeezed	3 tablespoons
Chambord	1 tablespoon
Vodka	1 tablespoon
Salt	Pinch

1. Puree the watermelon in a food processor or blender. 
2. Place a fine mesh sieve over a mixing bowl, and transfer the watermelon to the strain off the juice; discard the pulp. 
3. Reserve ¾-cup of the juice, and place in a small saucepan with the sugar; bring to a boil over medium-high heat. 
4. Add 1-cup of torn basil leaves, cover, and allow to steep for 15 minutes. 
5. Strain the simple syrup into the bowl with the rest of the watermelon juice; whisk to incorporate. 
6.  Whisk in the lime juice, Chambord, vodka, and salt. 
7. Cover, and chill for 4 to 24 hours in the refrigerator. 
8. Prior to churning, stir in 2-tablespoons minced basil. 
9. Churn in your ice cream maker for 15 to 20 minutes; it will look slushy but will get firmer in the freezer. 
10. Freeze for 24 to 48 hours to cure the sorbet before serving, if possible to wait that long. 

Recipe from Sense & Edibility by Marta Rivera.

Honeydew sorbet

Active: 15 minutes; Total: 4 hours and 45 minutes; Yield: 1 quart

Honeydew melon, diced	1 pound
Lemon juice	3 tablespoons
Vodka	1 tablespoon
Sugar, granulated	¾ cup

1. Puree the melon in a food processor or blender until smooth.
2. Strain the pulp over a bowl; transfer the juice to a saucepan, and reserve the pulp. 
3. Add the lemon juice and sugar to the pan, and heat over medium until the sugar dissolves.
4. Stir in the reserved pulp and vodka, then chill the mixture in the refrigerator for 1 hour. 
5. Churn in an ice cream maker until slushy. 
6. Transfer to an airtight container and freeze for 24 to 48 hours to cure.  

Recipe mildly modified from Alton Brown.

Martinis & variations

Martini

Gin, frozen, (Hendricks or Venus)	4 ounces
Vermouth, sweet	Splash
Olives or lemon rind	Garnish

1. Swirl the vermouth in a frozen martini glass, tossing any that doesn’t freeze to the glass. 
2. Pour in the gin.
3. Garnish with olives or lemon.

Appletini

Vodka, Skky	1 ½ ounces
Vodka, apple flavored	1 ½ ounces
Green apple syrup	¼ ounce
Lemon  juice, fresh	¼ ounce
Apple slice	Garnish

1. Shake all ingredients (excluding the garnish) with ice.
2. Pour into a chilled glass.
3. Garnish with apple slice, if you’re feeling fancy.

Chocolatini

Bailey’s Irish Creme	2 ounces
Creme de Cacao	1 ounce
Vodka, Skky	1 ounce
Cocoa powder	1 tablespoon
Sugar, brown	1 tablespoon

1. Combine the cocoa powder and sugar on a plate. 
2. Shake all liquid ingredients with ice. 
3. Wet the rim of a chilled glass with Bailey’s, and coat the glass’s rim with the cocoa-sugar mixture. 
4. Pour the chocolatini into the glass, and serve.

Devil's ginger

Active: 5 minutes; Serves: 1

Vodka (Hanger One, per the restaurant, but I’m using Skyy)	2 ounces
St. Germaine	¾ ounce
Ginger, grated with microplane	1 tablespoon
Lime juice, fresh	½ ounce
Simple syrup	¼ ounce
Cayenne	Dusting
Ginger, candied	Garnish

1. Muddle fresh ginger in a cocktail mixer, and add ice. 
2. Add vodka, St. Germaine, juice, and simple syrup; shake for a minute to combine and chill. 
3. Strain into a chilled glass, lightly dust with cayenne, and garnish with a chunk of candied ginger on the rim. 

Based on a favorite cocktail served at Cafe Cruz in Capitola, CA.

Vodka dark chocolate mousse

Cream, heavy, chilled	1 ½ cups + ¼ cup
Vanilla extract	1 teaspoon
Sugar	3 tablespoons
Chocolate, dark	12 ounces
Vodka	1 tablespoon
Irish cream	1 tablespoon
Butter, unsalted	4 tablespoons
Gelatin, unflavored	1 teaspoon

1. Chill a metal mixing bowl and mixer beaters in your freezer. 
2. Using a double boiler (or the Melt setting on your stovetop if you’re so lucky), combine the chocolate, vodka, Irish cream, and butter; melt, stirring constantly. 
3. Remove from heat while a few chunks are still visible; cool, stirring occasionally to just above body temperature. 
4. In a microwave-safe cup, sprinkle the gelatin over the remaining ¼-cup cream; allow the gelatin to bloom for 10 minutes. 
5. Carefully heat in 7-second intervals, swirling after each interval, until the cream is liquid again and most of the gelatin is dissolved; do not boil, or the gelatin will be damaged. 
6. Stir into the cooled chocolate; set aside. 
7. In the chilled mixing bowl, beat the cream until medium peaks with the sugar and vanilla. 
8. Stir a fourth of the cream in the chocolate mixture to lighten it. 
9. Fold in the remaining cream in two intervals; there may be streaks of cram in the chocolate, which is perfectly acceptable. Do not over work the mousse! 
10. Spoon into bowls, and chill for at least 1 hour; garnish with almonds or fruit, and serve. 

Recipe from Food52.

Moscow mule

Copper mugs, chilled
Vodka, chilled	1 ½ ounces
Lime juice, fresh, chilled	½ ounce
Ice
Ginger beer, cold	½ cup
Lime wedge	1

1. Pour the vodka and juice into a mug. 
2. Add the ice cubes and ginger beer; stir to combine. 
3. Garnish with the lime wedge.