Cool drinks for summer's heat

Ruby Red Grapefruit Martini

I TBSP white sugar

2 oz. Ruby Red grapefruit juice

1 oz. vodka

1 oz. triple sec

1 cup ice

Sgroppino

Sgroppino, a slushy combination of lemon sorbet, vodka, and prosecco, is common in Italy as a palate cleanser, a dessert, or a pre-dinner drink. We prefer this version by Marc Vetri's beverage director Steve Wildy, with the ingredients whisked together to create a chilly, frothy libation.

INGREDIENTS

⅓ cup lemon sorbet

3 oz. prosecco

1 oz. vodka

INSTRUCTIONS

In a stainless steel bowl or cocktail shaker, whisk together the sorbet and a splash of the prosecco until fully incorporated. While whisking, slowly pour in the vodka and then the remainder of the prosecco. Serve in a martini glass or coupe.

Lavender Mojitos

My sister Ann sent me this recipe.  I love lavender and with several plants, there seems to be an adequate supply of lavender buds to use for summer drinks and sorbet.  This drink is so utterly refreshing that it has become my mainstay this summer.

Start by making lavender simple syrup:

2 cups sugar
2 cups water
1/2 cup lavender buds

Bring it to a boil, then simmer for five minutes. Strain and refrigerate. Should keep for 7-10 days

The mojito:
In a tall glass, combine these ingredients:

ice
1 shot rum
1 shot lavender simple syrup
1 sprig of mint, muddled
1 lime, juiced
top with club soda

Steak Au Poivre (filet mignon)

I saw this recipe in House Beautiful and it looked so simple and so delicious that I had to try it. Beef tenderloin is hard not to like and the sauce really is what takes the tenderloin to the next level.  I made this for my mother and sister and awaited their comments.  The sauce was divine but the peppercorn quantity overpowered the over flavors, so I have cut the quantity of peppercorns in half in this recipe. I served the steaks with a simple salad and the three of us were more than satisfied with the quantity of food.

4 servings

Ingredients:

1/2 TBSP mixed cracked peppercorns (or black peppercorns)
1/4 tsp. salt
1/8 tsp. pepper
1 pound beef tenderloin (filet mignon) cut into four, 4-ounce steaks
2 TBSP butter
1 TBSP olive or canola oil
1 TBSP Dijon mustard
2 TBSP brandy
2 TBSP cream

• Coarsely pound the peppercorns in a Ziploc bag with a rolling pin or meat tenderizer.

• Combine salt, pepper and meat in a bowl and toss until the steaks are fully seasoned on all sides.

• In a large, heavy skillet over high heat, melt the butter into the oil. When the foaming has subsided, ad the steaks and sauté for about 1 1/2 minutes per side for perfect medium rare.
• Transfer the steaks to serving platter and cover to keep warm.  

• Add peppercorns, mustard, brandy and cream to the skillet, cooking for a minute or two until the ingredients come together to form a sauce, using a spatula to break up bits stuck to the pan. Pour the sauce over the steaks and serve immediately.