behind the bardrinksentertainingFood & Drinkkristina gillrecipes

Behind the Bar: Best of Citrus

by Kristina Gill

As I was scrolling through the Behind the Bar column last week, I noticed a citrus theme. I admit that my favorite cocktails from the column have had citrus as a primary component. So this week, I thought it would be nice to do a round up of the citrus cocktails we’ve covered. They also happen to be some of your favorites. Above is the Lemon Chili Marmalade by Kevin Buckley at James. — Kristina

A very seasonal recipe, this Wassail Punch brought to us by Alissa and Ryan’s family uses a clove-studded orange to impart flavor to the final mixture. Perfect to sip while tree trimming.

See our other citrus cocktails after the jump . . .

Inspired by a trip to Morocco, blogger, photographer and everything-extraordinaire Jen Altman put together The Morocco, a cocktail evocative of the flavors and colors she most associates with her trip.

This beautiful French Lavender Lemonade is a recipe by San Ysidro Ranch and was served at Alissa and Ryan’s wedding, before they flew to France for their honeymoon. Perfect for a French-inspired entertaining event!

Magic Juice, a cocktail shared by Nashville-based photographer Tec Petaja and graphic designer Chelsea Petaja, has both oranges and lemons in it. Tec and Chelsea used it in the winter as a “summer” pick-me-up, but you can try it any time!

I love mojitos and blood oranges, so the Sardinian-inspired Blood Orange Mojito by wedding photographer Dia Rao and her partner, Patrick Haynes, really jumped off the screen at me. Can’t wait till blood orange season again!

Award-winning designer Peggy Wong shared her recipe for the Winter Sunset, made with lemon syrup, candied lemon slice and lemon juice. She used Meyer lemons, but you can use what you have on hand.

Enjoy Cupcakes’ owners gave us a recipe for the Ginger Lime Margarita, which I think sounds amazing. I’d like to drink it in Santa Ynez, California, where their shop is based, so I can have it with the pictured cupcake, which is “chardonnay cake over a buttery, fresh ginger graham-cracker crust, filled with lime curd and topped with lime frosting and sugared lime zest.”

Atlanta-based stylist Annette Joseph never stops. I don’t know when she finds time to make cocktails, but I’m glad she came up with this Blood Orange Basil Gimlet. A personal tip: make extra basil syrup. It’s wonderful!

San Diego-based chef Brian Malarkey opened Searsucker restaurant in 2010. The restaurant has done so well that it was announced that a second Searsucker is opening in Scottsdale. This citrus-y Sage Sucker Cocktail made with lemon juice, lemon rind, Kettle One Citroen and honey may be one of the reasons the restaurant is so popular. And the food, of course!

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