Transition from summer to fall with this spirited apple cider mule. It’ll warm you up and cool you down at the same time.

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It’s September and it’s time to crack open the vault – The Fall Flavors vault!

After summer’s last hurrah of scorching temperatures, it’s finally starting to cool down around here. To make the transition, I used some of Ohio’s very own Buckeye Vodka to make a spirited apple cider mule. Just like my amaretto spiced apple cider and spiced apple cider cocktail, this apple cider mule will warm you up from the inside while still cooling you down.

Don’t want to imbibe? You can easily leave the vodka out of this for a mocktail version. Just add more ginger beer. Or try my Apple Cider Palmer.

• Apple Cider Biscuits by Jolene’s Recipe Journal
• Pumpkin Loaf Cake by Hezzi-D’s Recipe Box
• Refrigerator Pickled String Beans by A Day in the Life on the Farm
• Beef and Pumpkin Pasties by A Kitchen Hoor’s Adventures
• Brussels Sprouts Pizza by Karen’s Kitchen Stories
• Apple Pie Smoothie by A Little Fish in the Kitchen
• Apple Pani Puri by Magical Ingredients
• Thai Coconut Curry Soup by Art of Natural Living
• Pumpkin Pie Twists by Cheese Curd In Paradise
• Pan Fried Pork Chops by Palatable Pastime
• Pumpkin Spice Espresso Martini by Our Crafty Mom
• Cranberry Orange Pork Loin by That Recipe

APPLE CIDER MULE

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Yield: 1 Serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 oz. ginger beer
• 4 oz. apple cider
• 1.5 oz. vodka*
• 0.5 oz. lemon juice
• Slice of apple
• Cinnamon stick
• Ice

Directions

1. Shake or stir and serve over ice in a copper mug.
2. Garnish with apple and a cinnamon stick.. Serve immediately.

Notes

*For a mocktail, replace vodka with more ginger beer.

Homemade Meyer Limoncello is worth the wait. With just four ingredients, simple steps, and lots of inactive time, you’ll be rewarded with an end product that is smooth and refreshing.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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Would you believe me if I told you that I started making this limoncello about 7 months ago? Because it’s the truth. Now, don’t be scared off just yet because it could take as little as 3 weeks, I just kept getting side-tracked/forgot – whoops! I understand that 3 weeks is still a bit of an investment, but it’s a great set-and-forget project, with minimal effort and a great payoff.

While three weeks is the minimum, this is the sort of thing that really gets better with age, so if you have the patience let it hang out for a little longer if you can. There are two waiting periods that accomplish different things and both can be extended if desired. Or if you just forget like me.

How to make Meyer Limoncello:

The original recipe I used is from Love & Olive Oil and her post covers a lot of great tips so be sure to click over there.

Ideally start with organic Meyer lemons (or regular lemons). Can’t find organic? Try washing the lemons first to remove any wax or pesticides. Once you have your lemons, first you need to peel the lemons. But don’t just go hog wild on them, you need to avoid as much of the white pith as possible because it will make the end result bitter.

Once you have all those beautiful peels ready to go, you are ready for extraction. (Don’t waste all those lemons! You know… make lemonade ;-) )

You are basically making a lemon vodka by soaking the peels in high-proof vodka. You could use Everclear instead which will produce the more typical cloudy limoncello, while the vodka in mine made it clearer, but it will obviously also have a stronger alcohol flavor.

Then, after at least 1 week (or almost 6 in my case), strain the peels from the newly minted lemon vodka, discard the peels, and add simple syrup. I let my simple cool down to room temperature before adding it because I thought it would be neat to make a clear limoncello, while supposedly warmer simple would made it cloudy.

Warm or cold, whichever you choose, another 2 weeks allows the flavor to mellow (or a little over a month because I forgot again) and then you’re ready to bottle and enjoy your homemade limoncello!

I have to admit, even though I know it could be made in a shorter amount of time the end result was so smooth without a harsh alcoholic burn that I am wary of shortening the process. Clearly more time does not hinder the end product, so have a little patience my friends!

Shout-out to Melissa’s Produce for supplying the Meyer lemons and Dixie Crystals for the granulated pure cane sugar. I don’t doubt that the ingredients played an important role in this process. You can also snag some swag from our sponsors by entering the giveaway at the end of this post. But first, check out the list of #SpringSweetsWeek recipes below.

Tuesday #SpringSweetsWeek Recipes

• Almond Buttercream Frosting from Devour Dinner
• Blood Orange Spiced Cake from Cookaholic Wife
• Carrot Cake Roll with Cream Cheese Filling from A Kitchen Hoor’s Adventures
• Cookie Truffles from Eat Move Make
• Eggless Blood Orange Mini Bundts with Pink Glaze from Magical Ingredients
• Goldenberry Jam from Family Around the Table
• Little Chick Easter Sugar Cookies from Sweet Beginnings
• Lime Curd from Art of Natural Living
• Meyer Lemon Bundt Cake from Hezzi-D’s Books and Cooks
• Meyer Lemon Pudding from Jen Around the World
• Strawberry White Chocolate Bark from Blogghetti

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

MEYER LIMONCELLO

Print

Yield: 2 liters Prep Time: 3 Weeks Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 organic Meyer lemons*
• 1 Liter 100-proof vodka
• 1-1/2 cups granulated sugar
• 3 cups filtered/bottled water

Directions

1. Peel or zest the lemons, being extra careful to only peel the outermost yellow part (the white pith will make a bitter limoncello).
2. Place the peels in a large glass mason jar (or other airtight glass container). Cover with vodka. Tightly close the lid and place in a cool, dark location for at least 1 week or more**. When the liquor turns yellow and peels begin to turn white, it is ready.
3. Strain lemon vodka through a fine mesh sieve lined with cheesecloth into another large, clean glass jar - discard the lemon peels and set lemon vodka aside.
4. In a medium saucepan over medium-high heat, combine sugar and water. Bring to a simmer, stirring occasionally, until sugar is completely dissolved. Remove from heat and let cool completely. Once cooled, pour into the jar with lemon vodka. Tightly close and return to a cool, dark location to mellow, at least 2 weeks or more***.
5. Once limoncello has mellowed, use a funnel to divide into four half-liter (or similar sized) glass bottles with tight sealing lids. Chill for at least 24 hours before serving.

Notes

*You can use regular lemons as well. If you cannot find organic make sure to wash them first. **Mine extracted for almost 6 months and was still perfect. The longer it steeps the stronger the lemon flavor will be. ***Mine sat for 6 weeks. The longer you let it mellow, the better your final limoncello will be.

Source: Adapted slightly from Love & Olive Oil.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Dress up your cranberry vodka cocktail for the holidays with rosemary and a few other subtle notes that will leave you feeling festive.

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I was provided with complimentary vodka from Buckeye Vodka for this recipe. Recipe is intended for individuals ages 21 & up, please drink responsibly. All thoughts and opinions are my own. This content also contains Amazon affiliate links from which I earn on qualifying purchases.

While brainstorming names for this cocktail, I learned that a Cranberry Vodka is also known as a Cape Cod. Which sent me down a rabbit hole and ended up with me originally coming up with the name No Mass Holiday Cocktail. Because not only should you not be having mass gatherings this holiday season, but Cape Cod is in Massachusetts. So punny. But then I came up with this simpler name that better depicts what it is without seeing it first – a more festive Cranberry Vodka!

I cannot take any credit for this cocktail as my friend Haley has again come to my assistance. We both love playing around in the kitchen, but she has taken her cocktail making skills to another level and I tend to defer to her these days. And for good reason because this cocktail is delicious!

The base is like I mentioned, a cranberry vodka. But it gets a bit of festive flair with the addition of rosemary simple syrup and allspice dram (I even got to use my JoyJolt Black Swan glasses). Serve with a splash of bubbly if so inclined, and garnish with a sprig of rosemary and fresh cranberries (or step it up with sugared cranberries) and you are ready to take on the holidays!

If you loved this or prefer mint over rosemary, you should try a Christmas mojito recipe. It uses rum instead of vodka, orange and pomegranate juice instead of cranberry, and obviously mint instead of rosemary. Just another option for a festive cocktail!

Five years ago: Bacon Wrapped Breakfast Casserole Muffins

Six years ago: Ham Florentine Stuffed French Toast

Seven years ago: Thanksgiving Dinner for Two

Eight years ago: Buckeye Cupcakes

Nine years ago: Apple Blackberry Pie

Ten years ago: Cranberry Sauce

CRAN-MERRY VODKA COCKTAIL

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Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 oz. Buckeye vodka
• 3/4 oz. rosemary simple syrup (homemade* or prepared)
• 1/4 oz. allspice dram
• 1/4 oz. orange liqueur
• 1 dash orange bitters
• 3 oz. cranberry juice cocktail
• 1-2 oz. Prosecco (optional)
• Ice
• Fresh cranberries and rosemary, for garnish

Directions

1. In a mixing glass filled with ice, stir all ingredients together.
2. Strain into a Collins glass filled with ice. Top with Prosecco if desired.
3. Garnish with cranberries and rosemary and serve immediately.

Notes

*For homemade: Add 1/2 cup water, 1/2 cup sugar and 2 sprigs of rosemary to a small saucepan and heat over medium heat just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. Chill until ready to use.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This post is sponsored by Buckeye Vodka. Recipe is intended for individuals ages 21 & up, please drink responsibly. All thoughts and opinions are my own.

Stuck at home and want a cocktail but don’t know if you have the right ingredients to make one? Meet the quarantini.

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While we are still working our way through leftover booze and wine from our wedding a year and a half ago, some people out there are looking for alcohol delivery services or recipes for cocktails using what they already have on hand. So I give you, the quarantini.

Now, I am not claiming to be a bartender, but if you take 3 parts vodka (or gin), 1 part vermouth (or dry wine), and a splash of olive juice (or other pickled/fruit juice) you’re on your way to making your very own martini created in the constraints of quarantine! I used pickled jalapenos and raspberries for mine – separately I’m not that nuts.

Bartenders are actually getting hit hard during this pandemic, so I am by no means trying to downplay their skills. In fact I am highlighting Buckeye Vodka in this recipe because this month they are teaming up with Sculpture Hospitality to emulate the “spirit of Ohio” by donating directly to our bartenders in Ohio.

Want to help? Professional bartenders will be submitting mixology videos for an opportunity to win cash prizes and much needed financial support (fans can also win gift baskets by submitting their own). Additionally, for every comment on the videos another dollar will be donated, up to $3,000.

Follow along or post your own by tagging @BuckeyeVodka and #BVBartender on your social channels!

The fun thing about making cocktails from home is it forces you to expand your horizons and get creative (and use that random jar in the back of the fridge). Once you know the base of a cocktail feel free to play. Use other pickled things, other fruit juices, heck you could even toss in some jam or a simply syrup.

More than once I have gotten together with friends to see what we could come up with. Don’t get me wrong, there were utter failures, but there were plenty of tasty surprises which lead to trying to conjure up creative names to seal them as our own (ex: Kiwi Herman, Gin^3, Boozy Tea Time, Ohio Trail Mixer).

But if you’re still not feeling secure in your cocktail making abilities, there’s a website where you can plug in the ingredients you have and it will offer suggestions on cocktails to make.

And if you haven’t gotten your hands on Simple Times Mixers yet, now is the time! While they are based in Columbus, OH they ship all over the country. I highly recommend their cocktail of the month club where you get two different mixers every month that pair with just about any alcohol you have on hand. Or skip the booze for a refreshing placebo-rita. Get 10% off with my code SPIFFY10!

One year ago: Carrot Top Pesto

Three years ago: Easter Gooey Butter Cake

Four years ago: Weekly Meal Plan: April 11-17

Five years ago: Eggplant Tofu in Garlic Sauce

Six years ago: Apple Jelly Glazed Pork Chops

Seven years ago: Slow Cooker Chicken Nachos

Eight years ago: Cheesy Potato Casserole

QUARANTINI

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Yield: 1 cocktail

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 parts vodka, chilled
• 1 part vermouth (dry sherry, dry white wine)
• Splash of olive juice (or other pickled juice) or fruit juice
• Ice
• Olive (or other pickled things) or fruit, for garnish

Directions

1. Combine vodka, dry vermouth, and juice in a cocktail mixing glass. Fill with ice and stir until chilled.
2. Strain into a chilled martini glass. Garnish and serve.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Let the holiday decorations and cheer infuse right into your cocktail with this cranberry version of a Moscow mule. 

I know I already shared a cranberry sangria to make for the holidays but who says you can only have one? For #CranberryWeek I also added a cranberry twist to a Moscow Mule. It really just means I substituted some of the ginger beer for cranberry juice – it’s as simple as that. Garnish with a sprig of rosemary speared through some fresh cranberries as it’s festive AF. You could also garnish them with sugared cranberries!

Need another festive cocktail for the holidays? Try my pomegranate mimosa or a naughty elf cocktail.

It’s Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):

• Chocolate Cranberry Blondies from Hezzi-D’s Books and Cooks
• Cranberry Amaretto Ice Cream from The Redhead Baker
• Cranberry Apple Flan from The Freshman Cook
• Cranberry Breakfast Smoothie from Cindy’s Recipes and Writings
• Cranberry Crescent Rolls with Maple Icing from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cranberry Curd Tart from Savory Moments
• Cranberry Glazed Meatballs from Palatable Pastime
• Cranberry Mule from The Spiffy Cookie
• Cranberry Nut Cream Cheese Ball from Our Crafty Mom
• Cranberry Orange Scones from Caroline’s Cooking
• Cranberry Orange Sweet Rolls from Cookaholic Wife
• Cranberry Pecan Mini Cheeseballs from Cheese Curd In Paradise
• Gin & {Cranberry-Orange} Jam Cocktail from Books n’ Cooks
• Sparkling Cranberry Brie Bites from Sweet Beginnings
• Turkey Nachos with Cranberry Salsa from A Day in the Life on the Farm

Three years ago: Weekly Meal Plan #37

Four years ago: Banana Bread Granola Bites

Five years ago: Leftover Halloween Candy Layer Bars

Six years ago: Butternut Squash, Spinach and Feta Pizza

Seven years ago: Pumpkin Bread Pudding

CRANBERRY MOSCOW MULE

Serves 1

Ingredients:

2 cups ice

4 oz. ginger beer

4 oz. cranberry juice cocktail

1-1/2 fl. oz. vodka

1/2 fl. oz. lime juice

Sprig of rosemary, for garnish

Directions:

1. Place 1 cup crushed ice into a copper mug.
2. In a cocktail shaker filled with 1 cup ice, add ginger beer, cranberry juice, vodka, and lime juice.
3. Shake well for 30 seconds, then pour over ice in copper mug.
4. Top with cranberries, garnish with rosemary, and serve.

Source: Adapted from my Raspberry Moscow Mule Float.

This Voodoo daiquiri inspired by Lafitte’s Olde Blacksmith Shop Bar on Bourbon Street in New Orleans will put a spell on you!

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Today marks the end of Southern Decadence in New Orleans, LA. Last year Bob and I were unintentionally in town for it and ran into some friends from Memphis and had a complete blast!

If watching your newly minted husband get relentlessly hit on isn’t the best way to spend your honeymoon, I don’t know what is. I just love how comfortable he is in his own skin and being able to play along. So when our friends said it wouldn’t be the same without us this year, we seriously considered going but it didn’t work out.

Instead I decided to mix up my very own Voodoo Daiquiri aka Purple Drank from Lafitte’s Olde Blacksmith Shop Bar on Bourbon Street. Last year, Bob didn’t get the memo that you shouldn’t have more than a one (hello Everclear).

Not only did he have more than one, he ordered the large. Twice. And possibly two smalls, we’re not entirely sure O:-). But we made it back to out ArBNB just fine with our memories in tact. This time we will enjoy a glass in the comfort of our own home. ;-)

Looking for more New Orleans inspiration?

Four years ago: Top 10 Favorite Football Worthy Appetizers

Five years ago: Pasta with Cherry Tomatoes, Kale, and Gorgonzola Sauce

Seven years ago: Root Beer Cake Brownies

Eight years ago: Biscoff Cheesecake Ice Cream

VOODOO DAIQUIRI

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Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 oz. bourbon
• 1 oz. Everclear (or vodka)
• 4 oz. grape juice
• 1 cup crushed ice

Directions

1. Add bourbon, vodka, grape juice and ice to a blender. Blend at a medium speed until smooth (<1 minute).
2. Pour into a chilled glass filled with more crushed ice (or foam cup for full effect).

Source: Food.com

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Oh mules how much I enjoy you. No not the animal. Well wait they are kind of cute, but what I mean is the beverage more commonly known as the Moscow Mule presented in a copper mug. While it doesn’t need to be served in such an apparatus to be considered a mule (but there are some great stories from a bartender friend of mine whose customers think otherwise), it does keep your beverage cold and it does look pretty. Just make sure they are made with food-safe copper and that the interior is lined with high-grade nickel because copper is a heavy metal that reacts with acidic fluids such as cocktail ingredients. Exhibit A: citrus juice.

As you can guess by the name, this mule is a cross with a mimosa. With spring maybe finally coming around and Mother’s Day right behind it brunch is on my brain and obviously mimosas are a common brunch cocktail. But no one needs a recipe for a mimosa (champagne, splash of OJ, done) so what if we combined the mimosa with my beloved mule? It’s not that much more complicated and it’s totally perfect for brunch. This mule-mosa is made with orange vodka, freshly squeezed orange juice, ginger beer, and of course champagne. Literally a hybrid and literally delicious.

These mugs are from Moscow Muled by the way and they pass the safety test. While yes I got mine for free, 15% of their profits are donated to several non-profit organizations so you can have your cocktail and feel good about it at the same time. No they didn’t ask me to tell you that (or dictate anything I said in this post for that matter), I just thought it was cool.

One year ago: Sage Goat Grilled Cheese Sandwich

Three years ago: The Mempho (Grilled BBQ Mac & Cheese Sandwich)

Five years ago: Baked Peanut Butter Cup Banana Pancakes

Six years ago: Cake Batter Puppy Chow

Seven years ago: Homemade Olive Garden Salad and Dressing

MOSCOW MULE-MOSA

Serves 1

Ingredients:

2 oz. orange flavored vodka (or plain)

Juice from half an orange

2 oz. ginger beer

2 oz. champagne

Orange bitters (optional)

Directions:

1. Place ice cubes in a copper mug (or a glass). Pour vodka and orange juice over the ice. Add ginger beer, champagne, and a dash or two of bitters (if using). Stir to combine.
2. Garnish with an orange slice and serve.

Source: The Spiffy Cookie original

Disclosure: I was provided with complimentary mugs from Moscow Muled. All thoughts and opinions remain my own.

If they haven’t been already, Moscow mules should be dubbed the drink of the year because literally everyone has made their own rendition of it. Seems like every blogger and every drink menu had featured some creative new flavor of mule – and I cannot say that I am upset by this fact. Funny story, a friend of mine bartends at a nice restaurant in town and obviously makes his fair share of Moscow mules. However, they do not have copper mugs in their establishment. While yes it is an iconic mug and a fun way to serve such a beverage, it does not “make” the drink a Moscow mule. I’ll admit that yes you sometimes get that slight copper taste from it but I’ve had them both in a mug and in a glass and both are delicious and I would not turn it down even if it were served in a cereal bowl. And yet some of his patron’s, upon realizing the lack of copper mugs, declare that it is not a Moscow mule and no longer want said beverage. It is now a running joke between him and I, and every time I order a Moscow mule somewhere else, I take a picture and send it to him either declaring it’s lack of mule-ness (if served in a regular glass) or verifying that it is in fact a real mule (when served in a copper mug). It’s the little things in life.

In case you were worried, this beverage is a real Moscow mule. See those copper mugs?? REAL! And since all you need to make a Moscow mule is a copper mug that means I can throw whatever I want inside of it, right? I started with the usual suspects – vodka, lime juice – and then kicked it up a notch with a bottle of ginger ale that is most definitely not your father’s. And then I went full crazy on you and instead of ice cubes added a scoop or two of raspberry sorbet. You’re just jealous you didn’t think of it first :-P. After all, it’s still National Ice Cream Month, I had to try to squeeze in as much ice cream as possible. And just around the corner is National Root Beer Float Day on August 6th! As such I’m giving away 2 vouchers for two free pints of Graeter’s ice cream! The only limit to be qualified is living in an area that sells it. Don’t worry, you don’t have to live in Ohio as I was able to find it when I lived in Memphis, TN! But please CHECK HERE for locations near you first before entering the giveaway (widget at the end of this post).

One year ago: Super Veggie Sandwich

Two years ago: Blueberry White Chocolate Brown Butter Cookies

Three years ago: Potato, Squash and Goat Cheese Gratin

Five years ago: Cream Cheese Chicken Enchiladas

RASPBERRY MOSCOW MULE FLOAT

Serves 1

Ingredients:

1-1/2 fl. oz. vodka

1/2 fl. oz. lime juice

8 fl. oz. Not Your Father’s Ginger Ale

1 scoop Graeter’s raspberry sorbet

Lime wedge, for garnish

Directions:

1. Pour vodka and lime juice into a mug or glass. Add ginger ale and stir to combine.
2. Top with a scoop of sorbet and garnish with a lime wedge.

Source: The Spiffy Cookie original

a Rafflecopter giveaway

Disclosure: I was provided with complimentary coupons for free pints of Graeter’s ice cream. Giveaway also sponsored by Graeter’s. All thoughts and opinions remain my own.

Apparently I am on a lemon and lavender kick this week. First the lemon poppy seed bread, then the lavender lemon shortbread, and now it has found it’s way into Thirsty Thursday. As I said on Tuesday, the combination was such a pleasant surprise that I am now obsessed. Evidently. So when faced with a giant bottle of Balls vodka, which just so happens to be made in my hometown of Rochester, NY, it wasn’t a difficult decision to pour some of it into this fancy schmancy lemonade.

Although not necessary, you can add food coloring to give the lemonade a purple-ish color to differentiate it from regular lemonade. Honestly, I only did it because I wanted to celebrate all things purple now that I have my natural hair color back – purple of course. I actually regret adding food coloring to this drink however as it ended up turning a more gray color than the pretty purple I was hoping for. But I refused to dump it and waste the precious lavender – it still tasted just fine! Maybe a fresh lavender sugar would have produced a better color?

This recipe only serves 2, but you can easily make a bigger batch. And while you’re at it, save the peels from those lemons to make homemade limoncello – it’s a two for one!

One year ago: Spicy Honey Mustard Hard Pretzels

Two years ago: Bananas Foster Mini Cheesecakes

Three years ago: Spaghetti Squash with White Cheddar Cheese Sauce

LAVENDER VODKA LEMONADE

Serves 2

Ingredients:

1 Tbsp Pelindaba culinary lavender

1 cup boiling water

1 cup cold water

1/2 cup fresh lemon juice (about 2 lemons)

1/2 cup honey, agave, or regular sugar

3 oz. (about 1/3 cup) Balls vodka, optional

Food coloring, optional

Lemon slices and mint, for garnish

Directions:

1. Place the lavender in a pitcher and pour the boiling water over the lavender. Allow to steep for 10 minutes. Strain, discard the lavender, and return the water to the pitcher. Add the cold water, lemon juice, and sugar to the pitcher and stir until the sugar dissolves. Stir in vodka and food coloring, if using. Refrigerate until serving.
2. Pour into a glass filled with ice and garish with a slice of lemon and a mint leaf.

Source: Adapted from my Homemade Strawberry (Vodka) Lemonade and All Recipes.

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Welcome to the first month of the Book Club Cookbook Cooking Project hosted by Camilla Mann of Culinary Adventures with Camilla! Eleven fellow bloggers joined her for a year-long exploration of recipes from The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp. Each month a blogger will choose a recipe and host a round up of posts featuring other bloggers’ musings and variations on the selected recipe. Any blogger can join in! Visit Camilla’s blog to learn how you can participate, follow on social media with the hashtag #thebookclubcookbookCC, and follow the Pinterest board. Heck, there’s even a giveaway for the cookbook at the end of this post!

For this month’s selection, Camilla chose Interpreter of Maladies by Jhumpa Lahiri (Houghton Mifflin, 1999), found on page 198 of The Book Club Cookbook. Jhumpa Lahiri’s Interpreter of Maladies is a compilation of nine short stories with protagonists whose identities straddle two cultures one of which is Indian. As such Camilla invited us to make one of two recipes: Mrs. Lahiri’s Hard-Boiled Egg Curry in Mustard Sauce or Mango Lassi. I went with the mango lassi obviously and as it is a Thursday, decided to turn it into a cocktail for Thirsty Thursday!

And a shout-out to my fellow hosting bloggers:

One year ago: SPAM Tacos

Two years ago: Peanut Butter Burgers with Slim Jim Fries and Chocolate Malted Milkshakes

Three years ago: German Chocolate S’mores Gooey Cake Bars

MANGO LASSI COCKTAIL

Serves 2

Ingredients:

1-1/4 cup cold water

1 heaping cup chopped mango

3/4 cup plain Greek yogurt

2 oz. white rum or vodka (optional)

1 Tbsp sugar

8 ice cubes, crushed (about 3/4 cup)

Crushed pistachios for garnish (optional)

Directions:

1. In a blender, combine the water, mango, and yogurt and puree until smooth. Add the liquor (if using), sugar, and crushed ice cubes and blend again.
2. Serve chilled in a tall glass with pistachios over the top, if desired.

Source: Reproduced with permission, developed by Shikha Kapoor for Masala Art.