With summer here, it is great to have a few effortless cocktails to add into the rotation. This particular cocktail spotlights chai concentrate as the inspiration point, using just a few other simple ingredients to highlight the gorgeous spices in the chai and really let them shine through. The rye whiskey marries so well with the chai—think about the refreshing summer version of a hot toddy—with a bit of maple syrup for sweetness and added body and the tart brightness of cherry juice. There is just enough acidity from the cherry juice and plenty of complexity from the whiskey and chai to keep the cocktail lively and playful. As you sip, let the caramelized orange garnish infuse into the drink to bring in even more layers of flavor. Grilling? Skip the skillet and throw a few orange slices on the grill for garnish instead. 

• 2 ounces rye whiskey; I used Templeton Rye
• 1 ounce chai concentrate; I used Dona Chai
• 1 ounce cherry juice; I used Santa Cruz Organic
• 1/2 ounce maple syrup
• half a slice of an orange, cut 1/4″ thick, for garnish
• 1 tablespoon cane sugar

Heat a skillet on medium high heat. Coat one side of the orange slice in sugar. When the skillet is hot, place the orange on it, sugar side down, and let caramelize for about 3-4 minutes. Keep a close eye on the orange as it caramelizes, careful not to let it burn. Remove the orange from the skillet and let it cool on a cutting board.  

Combine rye whiskey, chai concentrate, cherry juice, and maple syrup in a cocktail shaker. Add a scoop of ice, return the lid to the cocktail shaker and shake vigorously until the side of the shaker begins to frost. Strain the cocktail into a coupe glass and garnish with the caramelized orange slice. 

serves 4-6

• 4 cups shredded brussels sprouts
• lemon bacon vinaigrette, recipe below
• 2 tablespoons fresh thyme leaves
• 1 honey crisp apple, cored and thinly sliced
• 1/2 pecan halves or pieces, toasted
• 1/4 cup crumbled bacon (or pomegranate for a meatless version) 

Toss the shredded brussels sprouts with lemon bacon vinaigrette and transfer to a serving dish. Top with fresh thyme leaves, apple slices, toasted pecan, and crumbled bacon. Save any leftovers in the refrigerator and enjoy within 2-3 days. 

Lemon Vinaigrette

makes about 1/3 cup vinaigrette

• 1 tablespoon lemon juice
• 2 teaspoons stoneground mustard
• 2 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1 tablespoon minced shallot
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3 tablespoons bacon fat, warmed to liquid form (substitute olive oil if preferred) 

In a medium-sized mixing bowl whisk together lemon juice, mustard, vinegar, honey, minced shallot, salt, and black pepper. Stream in warmed bacon fat while whisking until the vinaigrette is well-integrated and creamy. You can also accomplish this by shaking the vinaigrette in a sealed jar, rather than whisking it. Store any leftover vinaigrette in a sealed container in the refrigerator and use within a week. 

Thank you! thebellmarker.com

I roast grapes pretty regularly for crostinis and the like. The combination of bread, creamy cheese, sweetly roasted fruit, nuts and herbs is hard to beat and has a million renditions with the changing seasons. A few weeks back, I was eyeing the beautiful stewed juices from a batch of balsamic roasted grapes and strained out some for a gin collins. I really enjoyed flavor, but wanted to concentrate it a bit more and ultimately came to this roasted grape gin fizz. The roasted grape syrup is creamy and viscous, more like a puree, from blending the whole roasted grapes along with the juices before passing the puree through a fine mesh sieve to strain out the solids. Use leftovers with club soda for a creamy grape soda or in other cocktails.

Grape Gin Fizz

makes 1

• 1 ounce club soda
• 2 ounces gin
• 1 ounce lemon juice
• 3/4 ounce roasted grape syrup*
• 1 egg white (about 1/2 an ounce)

This cocktail is best served in a chilled glass, so place an 8-ounce coupe, fizz or collins glass in the freezer for at least 30 minutes, but up to a few hours before making. Add club soda to your chilled glass and set aside. Combine gin, lemon juice, roasted grape syrup and the egg white to a cocktail shaker. Shake without ice for 10-15 seconds, then add in a scoop of ice and shake vigorously for about 30 seconds. Strain the cocktail into your serving glass onto the club soda and serve. Garnish with a thyme sprig and/or fresh grape(s). 

*Roasted Grape Syrup

makes about 1 1/2 cups syrup

• 2 cups seedless red grapes
• 1 ounce balsamic vinegar
• 1 ounce olive oil
• 1/2 teaspoon salt
• 2 tablespoons brown sugar
• 4-5 sprigs of fresh thyme

Preheat oven to 400 degrees Fahrenheit. Combine grapes, vinegar, olive oil, salt and brown sugar in a medium-sized mixing bowl, then spread out onto a parchment-lined baking sheet. Add the thyme sprigs to the grapes and bake until the grapes begin to shrivel, about 25-30 minutes. Remove from oven and let cool. Transfer the roasted grapes and juices to a blender or food processor and blend until smooth. Strain the syrup through a fine mesh sieve, using a rubber spatula to push the syrup through, and store in a sealable airtight jar. Keep refrigerated and use within 1 week. The syrup will be thick and creamy. 

thebellmarker.com

Need an idea for those leftover holiday beets or a low-fuss dinner appetizer? This beet and goat cheese spread just takes a little roasting time for the beets, unless you’re using already roasted beets then you can throw this together in minutes. I love serving it with peppery arugula, toasted walnuts, extra crumbles of goat cheese and a drizzle of honey. Swap out the arugula for fresh mint, the walnuts for pistachios or pumpkin seeds, or the honey for a drizzle of orange juice. 

Beet & Goat Cheese Spread

Serves 4-6

• 1.5 pounds beets, stems and greens removed
• 4 ounces plus 1 ounce goat cheese
• 1 tablespoon minced garlic
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup arugula
• 1/4 cup walnuts, toasted
• 1 tablespoon honey

Preheat oven to 400 degrees. Wash and scrub the beets. Wrap each individual beet in foil, then transfer to a baking sheet and roast for 50-60 minutes, until the beet is tender and easily pierced through with a fork. Remove from oven and let cool. Once cool, hold the top tip of the beet and gently peel away the skins. You’ll know the beets are fully roasted if the skin comes off easily. Discard the beet skins and transfer the roasted beets to a food processor. Add 4 ounces of goat cheese, the minced garlic and lemon juice. Mix until smooth, season with salt and pepper. Transfer to a serving dish and top with fresh arugula, toasted walnuts and the remaining ounce of goat cheese, crumbled. Drizzle the dish with honey and serve with fresh bread. The bell marker