Discussions on eating locally, or at least seasonally, seem to be everywhere lately and unless you don't own a television, don't have internet, don't read the newspaper, or don't listen to the radio then surely you have heard by now the importance of eating locally produced foods that are in season. 

Now is the time to take your seasonal cooking and entertaining to a whole new level by incorporating a few seasonal cocktails into the mix. Seasonal drinks are one of the latest trends in the ever evolving world of cocktails.  In Market-Fresh Mixology: Cocktails for Every Season authors Bridget Albert, a master mixologist, and Mary Barranco, a beverage industry educator, have produced the perfect companion to get you started.

Market-Fresh Mixology features recipes over 40 drinks and infusions showcasing the best seasonal ingredients that are accessible to most people around the country. I've had this book since mid-autumn, and I've had a great time trying out their recommended elixirs.  But I have to say nothing has worked better for chasing the winter blues away then their "Brown Derby" (see recipe below), and "Blood Orange Rickey" (recipe below). So, for your next party or intimate gathering instead of the usual bottles of Red and White give one of these cocktails a try, I promise you, your guests will not be disappointed.  

Brown Derby

From Market-Fresh Mixology by Bridget Albert and Mary Barranco. Agate Surrey, 2008.

This herbaceous, sweet version  of the Brown Derby is meant to be sipped slowly and enjoyed with friends.

• 4 small red grapefruit wedges (peel removed)
• 1 ounce Honey Rosemary Syrup              
• 2 ounces rye whiskey
• 1 rosemary sprig (for garnish)

In rocks glass, muddle grapefruit and honey rosemary syrup until combined well. Add rye whiskey. Fill to the top with crushed ice. Stir with bar spoon.

Garnish with rosemary sprig.

The Brown Derby was created in the 1930s at California's Vendome Club and named in honor of Wilshire Boulevard's Brown Derby Restaurant.

Honey Rosemary Syrup

From Market-Fresh Mixology by Bridget Albert and Mary Barranco. Agate Surrey, 2008.

• 1 cup honey
• 1/2 cup water
• 4 rosemary sprigs

Mix together until well combined.

Blood Orange Rickey

From Market-Fresh Mixology by Bridget Albert and Mary Barranco. Agate Surrey, 2008.

As crisp and colorful as a winter sunset.

• 11/2 ounces gin
• Juice of 1 pressed blood orange
• (approximately 2 ounces)
• Juice of 1/2 a pressed lime
• Club soda
• Blood orange slice (for garnish)
• To mixing glass, add gin, blood orange juice, and lime juice. Add ice to tin. Shake well. Strain into ice-filled tall glass. Top with club soda.
• Garnish with a blood orange slice.

On an extremely hot, muggy day in 1890, a barman at the Washington, DC bar Shoemaker's made a new drink by simply squeezing lime into a glass of gin and adding soda from a siphon. Colonel Rickey, an English officer and lobbyist, was the first patron to try it; he enjoyed it so much, he asked for seconds. The barman named the drink the Gin Rickey, and its ingredients remain gin, fresh lime, and soda to this day.

About Market-Fresh Mixology

Today's diners and drinkers are seeing a bold new integration of culinary art and cocktail culture. Market-Fresh Mixology shows how fabulous additions from the farmer's market, garden, or pantry can elevate classic cocktails to the next level. It introduces an entirely new dimension to the ideal of seasonal cocktails, with a clean, contemporary approach that uses fine spirits and fresh ingredients to create cocktails for every occasion. Hot day? Blustery night? Snowbound? No matter what the weather, season, or event, Market-Fresh Mixology offers a recipe, from the refreshing summer mojito to the cozy hot buttered rum, that's as easy to follow as it is delicious. With its gorgeous full color photos, the book is a treat for the eyes, but it's also eminently practical, with tips on cocktail mixing techniques, garnishes, enhancements, glassware, and bar tools, as well as amusing lore surrounding classic cocktails.

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