Prohibition Cocktails & Pasta

Honey Simple Syrup:

1 C water

1/2 C sugar

1/2 C honey

Bring to a simmer, cool and pour into squeeze bottle.

Raspberry Simple Syrup:

1 C water

1 1/2 C sugar

1 C fresh raspberries

Bring to a simmer, cool, strain through a mesh strainer into a glass vessel and use the back of a wooden spoon to press the fruit, extracting the flavors and leaving the seeds and pulp out. Place a funnel in a squeeze bottle, put a small strainer over the funnel and strain again, catching the syrup in the squeeze bottle.

The Bees Knees:

2 oz gin

3/4 oz fresh squeezed lemon juice

3/4 oz honey simple syrup

Pour over ice in a Boston shaker and shake well. Strain into a chilled martini glass and serve with a lemon wedge.

The Clover Club:

2 oz gin

1 egg white, whisked

1 oz. raspberry syrup

1/2 oz lemon juice

Pour over ice in a Boston shaker and shake well. Strain into a chilled aperitif glass and serve with a twist of lemon.

The Mary Pickford:

2 oz white rum

1 1/2 oz pineapple juice

1 t grenadine

Splash of maraschino cherry liqueur or a few drops cherry juice

Pour over ice in a Boston shaker and shake well. Strain into a chilled martini glass and serve with a maraschino cherry dropped in the bottom.

Walnut Parsley Pasta Sauce

Makes 2 - 3 servings

Boil 2 large or 3 medium size servings of pasta and set aside.

2 cloves garlic

1 C chopped walnuts

1 C fresh Italian parsley plus more for garnish

1 1/2 C olive oil

1 1/2 t kosher salt

1/2 t fresh ground pepper

1/3 C grated parmesan plus more for garnish

1 C chopped tomato

Place garlic, walnuts and 1 C of parsley in a blender and pulse a few times. Add the olive oil, Parmesan, and salt and pepper and blend until smooth. You can either toss the pasta in the sauce or you can put some of the sauce down on a plate and make a swirl, then set the pasta on top and add more sauce. Either way, garnish with Parmesan, parsley and chopped tomatoes.