Homemade Ginger and Lime Cordial is so much better than store-bought. Use it in both cocktails and mocktails

In this Tzatziki inspired cocktail, cucumber brings freshness to the palate, while dill evokes grassy herbal notes of early springtime. Gin is the backbone of this cocktail, but a hint of chartreuse really brings depth while whole fat Greek yogurt rounds out the flavor and texture of this cocktail.

Margaritas are the perfect summer drink- or anytime drink really. My frozen margarita sorbet is the most refreshing summer treat. It’s incredibly simple to make and only uses a handful of ingredients: tequila, lime juice, orange liqueur, agave nectar, xanthan gum and ice! Get your blender ready, you will want to make this recipe ASAP!

Gin: It is a staple spirit in any bar. It’s in dozens of classic cocktails. The standards: Gin and Tonics, Corpse Revivers, Negronis, Martinis- shaken and stirred - though, never shake your martini - it waters down the drink! All gins have a botanical build for their flavor, which is infused into a neutral grain spirit, then distilled. But what if I told you, you could easily make your own, and to your own specifications, likes and needs for whichever cocktail it is you want to make.

Falernum is a must have ingredient for any tiki enthusiast. It hails from Barbados and has been used in cocktails since at least the 1800s. Just by using a tiny bit, Falernum offers depth and just an almost imperceptible spice that really balances out the sometimes cloyingly sweet and overly boozy tiki cocktails. There is no real definitive recipe for Falernum, but each recipe I’ve seen calls for over proof rum, sugar, lime, almond and clove.

I’ve been making milk punch for quite some time now and have never ventured into vegan milk punch ... until recently. I knew that there had to be a way to make a vegan version of clarified milk punch. Coconut milk seemed like the optimal candidate, the most obvious choice, because it’s essentially the same make up: water, fat and protein, just like in cow’s milk.

Though classic meringues are made with egg whites, they can also be made with aquafaba- aka the liquid left over from cooking dried chickpeas. It’s also the liquid found in cans of chickpeas. It behaves much like egg whites when whipped up with sugar and a bit of acid.