FROM THE GARDEN

Vodka Pineapple Cooler
Serves 8
Note: Certain parts of this recipe need to be prepared ahead of time.

• 2 large pineapples
• 1 bottle vodka
• 2 cups sugar
• 8 sprigs lemon verbena, plus more for garnish
• 8 sprigs lavender, plus more for garnish
• 1 pineapple, cored and cut into one-inch pieces
• 3 cups ice
• 1/4 cup lemon juice

Peel one pineapple and cut it into quarter-inch slices. Place in jar; fill with vodka. Wait one week.

To make the simple syrup: In a pot on the stove, heat sugar and two cups of water; stir until sugar is dissolved. Add herbs and simmer for five minutes. Pour into a jar. Cover, and refrigerate for 24 hours.

Peel and core the other pineapple and cut it into one-inch pieces. Place it in a food processor with one cup of water and pulse until the pineapple is crushed, but not pureed. In a one-gallon pitcher, combine three cups ice, pureed pineapple, one cup of lemon verbena and lavender simple syrup, two cups of the pineapple-infused vodka and the lemon juice. Taste and adjust with water or simple syrup to taste.

Garnish with lemon verbena or lavender sprigs.

Peach Vanilla Cocktail
Serves 6
Note: Certain parts of this recipe need to be prepared ahead of time.

• 2 vanilla beans, split lengthwise
• 4 cups vodka
• 6 peaches, pealed, pitted and quartered
• 6 sprigs fresh mint
• 3 limes, quartered
• 1 cup Plain Simple Syrup (recipe follows)
• Ice cubes
• 1 bottle sparkling water

Place vanilla beans and vodka in a jar. Seal jar, shake well and leave at room temperature for at least one week.

For each serving, muddle one peach, a sprig of mint and squeeze of lime with one tsp of simple syrup in a shaker. Shake and pour into six rocks glasses. In a shaker, combine vanilla vodka, ice and a quarter-cup sparkling water. Shake and pour over peach mint mixture.

Plain Simple Syrup
Yields about a cup

1 cup granulated sugar

Place one cup water and sugar in saucepan over medium heat. Stir until sugar is dissolved. Pour into container and refrigerate.