The Weekend Cheers: The Pepino

I'm in awe of September already. It arrived in warp speed and our blooming apple tree in the backyard has me anxiously awaiting fall's arrival. But before we say goodbye to summer, I had to share my all time favorite cocktail that I mixed up this season. Let me introduce you to the Pepino. I mixed this up a few weeks ago during dinner with friends and it did not disappoint. You know the cocktails are good when the men ditch their bourbon to partake!  It's no wonder this hot celebrity dubbed the Pepino one of his favorite drinks too. Think of this tequila mixer as the sophisticated cousin of the margarita. It's effortlessly cool, uber chic and a nod to the lingering summer garden. Cin cin y'all!

***** THE PEPINO *****


// INGREDIENTS //

1.5 silver tequila
1/2 oz. orange flavor liquor
1/4 inch cucumber peeled, seeded and diced
1/4 oz. agave nectar
3/4 oz. fresh lime juice
1/2 oz. pineapple juice
3 basil leaves

// INSTRUCTIONS //

1. In the bottom of a glass, muddle cucumber.
2. In a cocktail shaker filled with ice, combine tequila, orange liquor, agave nectar, lime juice, pineapple juice and basil leaves. Stir gently.
3. Top muddled cucumbers with ice and strain the contents of the cocktail shaker into the glass.

Sip and enjoy!

Chilled Cucumber Cilantro Soup

I am a huge fan of chilled soups.  Really I love all soups and if there's anything I miss about winter other than a crackling fire, it's a warm bowl of soup on a cold night.  So, when summer rolls around, I have to find a way to get my soup fix and this chilled cucumber cilantro soup certainly does the trick!

Last year my garden was overflowing with cucumbers but sadly I didn't get around to planting them this year.  However, that didn't stop me from indulging in one of my favorite summer flavors.  I grabbed a few of the seedless variety and got to work.  And one other note.  Why don't I drink more cucumber infused water?  It's so darn good.

***** Chilled Cucumber Cilantro Soup *****
(serves 4)

// Ingredients //

2 seedless English cucumbers, cleaned and partially peeled*
16 oz. plain Greek yogurt
1/2 cup heavy cream
1 tbsp. red wine vinegar
1 tsp. salt
1/2 cup cilantro, chopped
1/4 cup dill, chopped
2 tbsp. fresh lemon juice

// Instructions //

1. Partially peel cucumbers (pictured below) and coarsely chop. Then top cucumbers with vinegar and salt and allow them to sit for 30 minutes.

2. Place cucumber mixture, Greek yogurt and heavy cream in a blender and pulse to smooth consistency.  Then add cilantro, dill and lemon juice and mix until blended.

3. Chill soup for at least 2 hours and when ready to serve, garnish with fresh herbs, veggies and crunchy croutons.

*photos and styling by Amy Mikkelsen