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Grilled Eggplant Antipasto With Creamy Walnut Sauce, Tomato, and Feta from Modern Sauces

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Basil Lime Daiquiri

(Food & Wine, December, 2010)

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Blackberry Margaritas

(Cooking Light, June, 2011)

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Bloody Scary

(Sunset, October, 2011)

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Cajun Lemonade

(Southern Living, September, 2011)

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Carbonnade à la Flamande

(Cooking Light, December, 2005)

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Carrotini

(Sunset, October, 2011)

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Champagne Limoncello Cocktails

(Cooking Light, April, 2010)

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Chile-Citrus Margarita

(Everyday Food, June, 2012)

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Chile-Lime Tequila

(Everyday Food, June, 2012)

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Cilantro-Jalapeño Limeade

(Cooking Light, June, 2012)

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Classic Margarita

(EatingWell, May/June, 2012)

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Dragon’s Blood Punch (Non-Alcoholic)

(Semi-Homemade Cooking With Sandra Lee, Episode: Halloween, Season: 9)

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Fresh Cherry Margarita

(Fine Cooking, June/July, 2010)

Muddled sweet cherries add a burst of bright color to the classic Mexican cocktail. Look for agave nectar at the supermarket near the honey and maple syrup.
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Fresh Mamie Taylor Cocktail

(Fine Cooking, April/May, 2010)

The classic Mamie Taylor cocktail calls for ginger ale or ginger beer, but Thad Vogler, owner of Bar Agricole in San Francisco, uses a fresh ginger syrup made with organic evaporated cane juice sugar in this version.
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Garden Party Cocktail

(Fine Cooking, April/May, 2010)

Ted Kilgore, the beverage manager of Taste by Niche in St. Louis, Missouri, based this cocktail on the natural pairing of agave nectar and tequila, which come from the same plant.
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Michelada Con Camarones (Spicy Beer Cocktail With Shrimp)

(Saveur, August, 2012)

Michelada con Camarones (Spicy Beer Cocktail with Shrimp)
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Queen Bee Mojito

(Fine Cooking, April/May, 2010)

Camper English uses honey to flavor this combination of three classic cocktails in one glass: the Air Mail (rum, honey, citrus, and Champagne), the Champagne Cocktail, and the Mojito.
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