Pink Sunrise

Ingredients:
- 5 seedless black grapes
- 1 1/2 oz Ciroc vodka
- dash of fresh lime juice
- dash of simple syrup
- 1 red globe grape, quartered into wedges

In a cocktail shaker, muddle the black grapes. Add vodka, lime juice, simple syrup and ice. Shake well; strain into rocks glass. Garnish with quartered grape. (Cocktail created by Eben Freeman)

Berry Blush Martini

Ingredients:
- 2 oz berry flavored vodka
- 1/2 oz Monin raspberry syrup
- 3 oz sweet & sour
- 4 raspberries
- 4 mint leaves
Garnish: mint sprig, lime twist in the shape of the breast cancer ribbon

Muddle mint and raspberries in a mixing glass. Add vodka, syrup and sweet and sour to shake with ice. Strain into a chilled martini glass. Garnish with mint sprig and lime twist.

Cherry Berry Smoothie

Ingredients:
- 1/2 cup frozen tart cherries, pitted
- 1/2 cup 1% low fat milk
- 1/4 cup plain lowfat yogurt
- 2 tablespoons fresh blueberries
- 1 tablespoon cherry juice concentrate
- 1 tablespoon honey
- 1/2 teaspoon pure vanilla extract
- Sprinkle of cinnamon (optional)
- 8 ice cubes
Garnish: 1 tablespoon slivered toasted almonds, 1 tablespoon chopped dried tart cherries

Blend all ingredients in blender until smooth. Pour into two chilled glasses. Garnish with almonds and dried cherries. Serve immediately. (Makes 2 serving)

Nutrition Info:
Nutritional Analysis for one serving: Calories 164, Total Fat g 3, Sat Fat g 1, Chol mg 5, Sodium mg 57, Total Carb g 30, Fiber g 1, Sugars g 27, Protein g 5 (Recipe: Cherry Marketing Institute)

Raspberry Resort

Ingredients:
- 1 1/2 oz Frida Kahlo tequila (silver)
- 1 oz rock candy syrup
- 1/2 fresh pressed lime
- 2 or 3 fresh blackberries and raspberries
- ginger ale
Garnish: fresh berries, lime wedge

Build in mixing glass. Shake the ingredients and strain into an ice short glass. Garnish with fresh berries and lime wedge. (Cocktail created by: Diablo's Cantina at Monte Carlo Resort & Casino/Light Group)

Gourmet Pita Toast with Figs and Black Olive Tapenade

Tapenade
Ingredients:
- 6 ounces black olives, pitted
- 2 anchovy fillets
- 1 clove garlic
- 3 tablespoons capers, rinsed
- 2 teaspoons brandy (optional)
- 3 teaspoons lemon juice
- Salt, to taste
- Freshly ground black pepper
- 6 tablespoons olive oil

Blend all the ingredients except oil in food processor until smooth. With processor still running, slowly add oil and process until smooth. Set aside.

Caramelized Onions
- 1 1/2 pounds pearl onions
- 1 1/2 tablespoons unsalted butter
- 3/4 cup California figs, diced
- 2 tablespoons bourbon
- 1 teaspoon sugar
- Salt, to taste
- Freshly ground black pepper
- 4 whole wheat pita breads
- 4 ounces shredded Mozzarella

Peel and slice the onions. In a heavy-bottomed saute pan or skillet in which onions will fit in a single layer, melt the butter over medium heat. Add the onions and saute until they are well coated with the butter. Add water to a depth of 1 inch. Cook, turning the onions occasionally, until they begin to soften, about 10 minutes.

Add the figs, vinegar, sugar, salt and pepper to taste and stir well. Saute the mixture and add water, as needed, until the onions are golden and caramelizes, about 10 minutes. Increase the heat to medium-high and cook the onions, turning once or twice, until most of the liquid evaporates. Adjust the seasonings. Set aside.

Basil Shandy

Ingredients:
- basil lemonade*
- pale lager
Garnish: basil leaves

To make a pitcher of basil lemonade, in pitcher, add 1 cup sugar, 1 cup fresh squeezed lemon juice and 1 large stalk basil. Stir every twenty minutes or so until sugar dissolves. (Be sure to stir the sugar that settles to the bottom of the pitcher) Allow to sit for at least an hour so that basiil flavor is extracted. Pour the equal part beer and basil lemonade into a beer mug and garnish with basil leaves. (Cocktail created by Gwen Sutherland Kaiser, Photo by Mary Claire Miraldi)

Chien Chaud

Ingredients:
- habanero-infused grapefruit juice
- 1 1/2 oz Ciroc vodka
- salt, optional
- 1 chile pepper, julienne

Pour vodka over ice in an 8-ounce collins glass. Fill glass with grapefruit juice. Garnish with chile pepper. Salt glass rim, if desired. (Cocktail created by Eben Freeman)

Spicy Cucumber Margarita

Ingredients:
- 1/2 cucumber (peeled and cubed)
- 1 slice seedless jalapeno pepper (minced)
- 1 oz tequila Don Julio reposado
- 1/2 oz fresh lime juice
- splash of sour mix
- 1/2 oz Grand Marnier
- 5 ice cubes
- 1 cucumber slice
- 1 mini pepper

In a boston shaker, muddle cucumber and jalapeno pepper. Add tequila, fresh lime juice, splash of sour mix, Grand Marnier, and ice to shake. Strain into a tall glass and garnish with mini pepper. Note: For added bite, premix Kosher salt with chili powder to taste. Rim the glass with salty pepper powder before adding the mixture.

Swimming Suit

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