Rhubarb Gin Fizz (+ a Lemon Rhubarb Spritzer)

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Happy Fourth of July, all! Question…what are you bringing to your neighborhood barbecue or fireworks celebration? If you’re not sure yet, I have the answer. This refreshing, simple, and utterly unique summer cocktail is a crowd pleaser. I LOVE these for big social gatherings because everyone can enjoy them – and honestly, the non-alcoholic spritzer version is every bit as yummy as its ginned up cousin. Tart, sweet rhubarb-lemon simple syrup brings a flavor punch as well as visual payoff with its festive Nantucket red hue, while the sparkly club soda refreshes and hydrates. If you can’t find rhubarb, substitute raspberries for an equally beautiful and delicious simple syrup. Read More


Sip | Rum Old Fashioned

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Evening temperatures have begun to dip into the forties, and the vines climbing our home’s stone and brick facade have shifted from dark green to shades of burgundy and blazing orange. It finally feels like autumn. Why not enjoy your first fire of the season with fall cocktails and close friends? It’s a simple and comforting way to usher in the season, where cozy sweaters and spirited conversation are the only requirements for guests. Read More


Sip | Bourbon Smash + Writing for a Magazine

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The August issue of Sheridan Road hit mailboxes yesterday. It brings me so much joy to create cocktails and recipes for the magazine each month, and choosing what to make is a big part of the fun. The magazine’s fabulous editor (and I’m not just saying that – she really is a dynamo), Dustin O’Regan, will share with me the stories she plans to feature, providing me with a springboard for ideas. From there I develop recipes that marry what’s happening in the magazine with ingredients that highlight the current season. Read More


Sip | Americano

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It’s officially summer! Is there anything better than sipping an icy cocktail with friends on a warm summer night? One of my favorites is the refreshing, bittersweet Americano. Created in Italy during the 1860’s and originally known as the Milano-Turino, it was renamed the Americano after American expats in Italy who adopted it as their drink of choice during Prohibition. Read More


Sip | Gin & Ginger Lime Sparkler

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Memorial Day is the unofficial opening weekend for barbecues and casual summer get-togethers. While chilled rosé and iced buckets of beer are perfectly respectable (and delicious) offerings, consider serving a light and refreshing cocktail to kick off your next warm weather gathering. This fizzy Gin and Ginger Lime Sparkler also makes a wonderful mocktail – skip the gin and you have delicious minted ginger ale to serve guests of every age! Read More


Sip | French Greyhound

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It’s Friday, finally! Have you ever had one of those weeks that’s managed to go by too slowly and too quickly? It’s been one of those for me, which feels like the perfect time to kick off my new series of cocktail posts. With the current weather fluctuating wildly from cold to warm, I’m craving something that hints at summer but doesn’t feel like white linen in February. This French Greyhound is a cocktail I created for Sheridan Road Magazine’s current issue, a playfully elevated twist on the classic Greyhound. It combines grapefruit’s bittersweet juice with the just-sweet-enough elderflower liqueur, St. Germain. Meyer lemon, with its complex herbal and citrusy floral notes, ties it all together in an elegant bow. Stir a few up for your next brunch in lieu of the expected Screwdriver or Bloody Mary.  And stay tuned for fletcher + fork’s next warm weather potion – my father’s insanely good mango margaritas. You’ll thank (or curse) me – they are addictive! Read More


Dessert Cup | Pear Lillet Compote (+ three cocktails)

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Have you tried Lillet Blanc, the French wine-based apertif? It is a main component of the Vesper Martini (3 ounces gin, 1 ounce vodka, 1/2 ounce Lillet with a twist of lemon) made famous in 1953’s Casino Royale where it was shaken, not stirred, of course. Less boozy, my go-to spring cocktail is well-chilled Lillet Blanc stirred with a splash of French Curaçao and an orange twist. You could also simply pour it over ice or make a delightful champagne cocktail, with two parts Champagne to one part Lillet. Here, however, it serves as a spiced and citrusy poaching liquid for vanilla bean-flecked pears. I created this for the February issue of Sheridan Road magazine as a light, make-ahead dessert to be served over vanilla ice cream, but you could also spoon it onto a thick slice of pound cake.

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