Cocktails (and Appetizers) on the Porch

April in New England is very hit or miss, weather-wise. I was fortunate that my April wedding was blessed with sunshine and 70-plus degree temperatures, yet yesterday it snowed and this morning there was still ice along the driveway. Which means that my "Facebook Memories" this week have been an interesting mix of photos of a snowy yard and photos of cocktails on the porch. 

There are plenty of signs of spring in New England - snowdrops blooming, forsythia budding, goldfinches turning gold, chickadees singing their "Sweeeeeee-tieeee" love calls, driving to and from work without your headlights on - but in my house, the real start of spring is the inaugural Cocktail on the Porch, which is often paired with some kind of appetizer, preferably something quick and easy to prepare.

Inaugural Cocktail Day fell on March 18th that year.

So I've decided that it's time to put together - and share - some of my favorite spring cocktail/appetizer combinations!

Breath of Fresh Pear, paired with Chicken Salad Apple Wheels

This not-too-sweet cocktail (which I first had at Del Frisco's Steak House in Boston, and loved so much that they graciously gave me their recipe) has a light, fresh flavor that's perfect for warmer weather, and it pairs well with the combination of a tart apple and a touch of sweetness from craisins and candied pecans. 

In a shaker over ice, combine 2-1/2 ounces of pear vodka (I like Absolut Pears and Grey Goose La Poire), 1 ounce of Cointreau (or triple sec), and 1-3/4 ounces of white cranberry juice. Serve in a chilled martini glass and garnish with a thin slice (or two, or three) of pear, or a lemon twist.

Core and thinly slice a Granny Smith apple horizontally to form circles (optional: brush with diluted lemon juice to avoid browning). Top with a spoonful of your favorite chicken salad recipe (I like to add craisins and finely chopped celery to canned chicken with just enough mayo to hold it together, plus a bit of salt and pepper), then top with a candied pecan or two. 

Gin and Tonic paired with Steak and Cheese Egg Rolls

Gin and tonic (commonly referred to as a "G&T") is a classic summer drink, best served very cold, and easy to lighten up by adjusting the ratio of G to T. Use half the gin and you get to drink two! It is a lovely complement to a richer and spicier appetizer, such as steak and cheese egg rolls with a spicy dip. 

Fill a highball or Collins glass with ice and add 2 ounces of gin. Top with 4 ounces of chilled tonic water and stir gently. Garnish with a lime wheel or two. Feel free to adjust the ratio of gin to tonic according to your personal preference. 

Although you can make your own (this recipe is one of many options), we tend to just keep a box of frozen steak and cheese egg rolls on hand (we like Davio's brand) and throw them in the oven. Our favorite restaurant drizzles them with mayonnaise and spicy ketchup, but we like to use Guy Fieri's Flavortown Secret Sauce, Sir Kensington's Special Sauce, or Terrapin Ridge Farms Everything Aioli. Serve sauces on the side if your porch guests have varying levels of spice tolerance!

Cosmopolitan paired with Cranberry Brie Bites

Sex and the City made the Cosmo popular, but its simple ingredients and pretty appearance make it a warm-weather classic. Its sweetness and cranberry flavor tie in nicely with Cranberry Brie Bites, which can be made ahead of time and reheated or served at room temperature.

In a cocktail shaker with ice, combine 4 ounces vodka, 1 ounce triple sec, 1 ounce (or more, to taste) cranberry juice, plus a splash of lime if you like a little more tartness. Shake until well chilled, then strain into a chilled martini glass and garnish with a lime wedge or peel and/or a few fresh cranberries. You can also omit the lime and add some ginger bitters or a bit of grated ginger for a fun and slightly more savory variation. 

Spray a mini muffin tin with non-stick spray (or pack paper mini muffin cups together tightly in an 8x8- or 9x9-inch pan). On a lightly floured board, lay out a can of crescent roll dough and press the seams together to form a single sheet. Cut into 24 squares using a sharp knife or rotary pizza cutter. Press each square into a cup of the mini muffin tin. Fill with a small chunk of Brie and a spoonful of jellied (or whole berry) cranberry sauce, then add a small sprig of rosemary. Bake at 375 degrees for 15 minutes, until dough is golden brown and cheese is melted. Best served warm (either fresh from the oven or reheated), although room temperature is good, too. You can use seedless raspberry jam instead of cranberry sauce, for a sweeter, more dessert-y result, and you can also substitute different types of soft cheeses, such as Havarti, Gouda, or Chevre). 

Lemon Basil Martini paired with Caprese Salad

One of my favorite parts of warmer weather is fresh herbs from my garden, which I use in both cooking and cocktails. You can add any herb you like to a basic lemon drop martini (rosemary, thyme, and mint are all good options), but the basil used here gives a nice flavor tie-in to the caprese salad, which later in the summer can include fresh tomatoes from your garden, if you have them. 

Moisten the rim of a martini glass with lemon juice, then dip the rim in sugar and chill in the freezer until ready to use. Place 4 or 5 fresh basil leaves in a shaker of ice and muddle with the handle of a wooden spoon. Add a generous splash of lemon juice, 2 ounces vodka, ½ ounce triple sec, and ½ ounce simple syrup.  Shake until well chilled. Pour into the prepared glass and garnish with a sprig of basil.

Slice a fresh tomato and top each slice with a slice of fresh mozzarella and a fresh basil leaf or two (you can also use pesto instead of or as well as the basil). Drizzle with a bit of olive oil and balsamic glaze. We like Nonna Pia's, but you can easily make your own by reducing some balsamic vinegar with a little brown sugar. If you want to get fancy, it's fun to cube the tomato and mozzarella (or use mozzarella pearls) and serve on toothpicks or short skewers. 

Chambord Margarita paired with Brie

The salty-sweet of a margarita feels even more summery with a splash of raspberry, and pairs nicely with a simple wedge of Brie and some fresh French bread or crackers and some grapes. (If you're not into Brie, this is the time for a simple bag of tortilla chips and some salsa, which also pairs well with anything in the margarita family.)

Run a lime wedge around the edge of a martini glass and dip it in decorator’s sugar or margarita salt, then chill in the freezer. In a cocktail shaker over ice, combine 3 ounces tequila, 1-1/2 ounces lime juice, 1 ounce simple syrup, and ½ ounce Chambord (or other raspberry liqueur). Shake well and strain into prepared glass. Garnish with a lime wedge and/or a fresh raspberry or two.

You can do all kinds of baked Brie, as simple as topping it with syrup and pecans or as fancy as Martha Stewart's en croute with boozy fruit recipe, but we like it straight from the fridge, with some crackers or fresh French bread and maybe some grapes or apple slices. If you want to get (semi-) fancy, bake the bread yourself with this easy one-hour recipe. 


Harmony Cocktail paired with Rainbow Pinwheels

I learned to make the Harmony cocktail at a tour of Maison Remy Martin in Cognac, France a few years ago. Cognac is a wonderful cold-weather liquor, but this apple juice-heavy recipe lightens it nicely for spring. Pair it with these colorful vegetarian pinwheels for a light and festive appetizer. 

In a cocktail shaker with ice, combine 50 ml cognac or brandy (preferably Remy Martin VSOP!), 70 ml apple juice, 10 ml lime juice, and 5 ml orgeat (or simple syrup and a drop of almond extract). Shake until chilled then strain into a highball or martini glass. Leave ungarnished or add a twist of lime. 

Spread a flour tortilla generously with hummus, then lay out "stripes" of matchstick-cut vegetables such as red onion, bell peppers (red, yellow, and/or orange), carrots, summer squash, cucumbers, and chiffonaded baby spinach. Roll tightly, wrap in plastic wrap and chill for a few hours, then slice into pinwheels. 


Moscow Mule paired with Goat Cheese, Honey, and Apple-Topped Crackers

Ginger beer has a much stronger ginger flavor than ginger ale, and it's lovely for summer cocktails and mocktails. The traditional hammered copper mug used for a Moscow Mule makes it extra fun.  The pepperiness and crispness of the ginger is a nice balance for the sweetness and creaminess of the topped crackers.

Chill a copper mug or lowball glass and fill it with ice. Add 2 ounces vodka and 1/2 ounce lime juice, then add 4 ounces ginger beer and swirl gently with a spoon. Garnish with a lime wedge (and a sprig of mint, if you like). For a sweeter variation, add 1/2 ounce maple syrup! 

Lay out some large, hearty crackers on a platter (Carr's Rosemary Crackers work well, as do Breton Crackers) and spread each cracker with some goat cheese. Core and thinly slice a sweet apple (such as Honeycrisp, Fuji, or Gala) and add a slice or two, then drizzle with honey and top with finely chopped glazed walnuts or pecans and sprinkle with a little chopped rosemary or thyme. 


Bees' Knees paired with Honey Mustard Chex Mix

I'm not much of a gin drinker, but there's something about a Bees' Knees that makes me want to rouge my knees and roll my stockings down. Pair this delightful honey-kissed Prohibition Era cocktail with a handful or two of Honey Mustard Chex Mix to add a hint of spice to the sweet. 

Start by combining equal parts honey and very hot (even boiling) water and stir until honey is completely dissolved. Allow to cool (and store any excess in the fridge). In a cocktail shaker of ice, combine 2 ounces gin, 3/4 ounce lemon juice, and 1/2 ounce of the cooled honey syrup, shaking until well-chilled. Strain into a chilled cocktail glass and garnish with a twist of lemon. It's also lovely with a sprig of fresh thyme or mint. 

In a large bowl toss together 10-11 cups total of any combination of Chex or other crispy, non-sweet cereals (Crispix, Cheerios, Kix, etc.), pretzels, small crackers (CheezIts, Goldfish, Breton Minis, etc.), Melba toasts (broken into pieces if needed), and nuts (peanuts, walnuts, or mixed nuts all work well). Melt a stick of butter and stir in 1/3 cup honey, 1/4 cup Dijon mustard, 2 teaspoons onion powder, 1 teaspoon garlic powder, 3 teaspoons mustard powder, and 3/4 teaspoon salt. Pour the butter mixture over the cereal mixture and toss until well coated. Line a cookie sheet with non-stick foil and spread mixture out evenly, then bake at 250 degrees (yes, 250, NOT 350) for 70 minutes, stirring every 20 minutes or so. Allow to cool before serving. 

Rosemary Bourbon Bliss paired with Baked Artichoke Dip

I find most bourbon cocktails a little heavy for spring, but adding citrus, floral, and herbal notes lightens it up nicely, enough to pair well with a hearty Baked Artichoke Dip.  

In a cocktail shaker over ice, combine 2 ounces bourbon with 3 ounces lemonade and 1/2 ounce elderflower liqueur. Shake until well chilled then strain into a chilled cocktail glass. Use a lighter to slightly char the tips of a sprig of rosemary and use as a garnish, along with a lemon twist, if desired. For a fun variation, replace the prepared lemonade with about a teaspoon of lemonade powder, shaking until dissolved, then top with sparkling water or lemon seltzer. 

In an 8x8- or 9x9-inch baking dish, combine 1 can quartered artichokes (drained), 1 cup mayonnaise, and 1 cup grated parmesan. Sprinkle with 1/2 cup shredded parmesan (optional) and sprinkle with a little smoked paprika (also optional). Cover loosely with foil and bake at 350 degrees for 30 minutes, then remove foil and bake for an additional 5-10 minutes, until browned on top. Serve warm with pita chips, bagel chips, crackers, or vegetable dippers such as carrots, celery, broccoli, and bell peppers. 



Now get out there - the porch is waiting for you!