Lucy Simon

1 week ago | foodandwine.com | Lucy Simon

Photo: Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Prep Time:2 minsTotal Time:2 minsYield:1 drink The Kind of Blueberry is a riff on the classic Aviation cocktail. This version, developed by bartender and author Jim Meehan, features gin infused with freeze-dried blueberries for a pop of berry flavor.

1 week ago | muckrack.com | Lucy Simon

TACOS ARE THE PERFECT FOOD. They’re a complete meal in a handheld package, and they pack in every flavor from salty to spicy to sour to sweet to umami. But the next time you have a taco, instead of grabbing a beer, that default beverage pairing, try reaching for a glass of wine. But what kind of wine?

2 weeks ago | foodandwine.com | Lucy Simon

The Como Spritz is a fruity and bittersweet Prosecco cocktail made with Cynar amaro, tangy passion fruit syrup, fresh lemon juice, and sparkling wine. This cocktail balances tropical fruit notes with herbaceous amaro aromas. The drink is served in a tumbler glass over ice and garnished with an orange slice.

2 weeks ago | foodandwine.com | Lucy Simon

Photo: Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Prep Time:2 minsTotal Time:2 minsYield:1 drink The Pineapple-Lambrusco Spritz is a simple summer cocktail made with fresh pineapple juice, Campari, crème de cacao, fresh lemon, raspberry liqueur, and Lambrusco, an Italian sparkling wine. It's served in a tumbler filled with ice, and offer a fruity, slightly bittersweet flavor profile with a backbone of nutty richness.

3 weeks ago | foodandwine.com | Lucy Simon

Photo: Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Prep Time:2 minsTotal Time:2 minsYield:1 drink The Airmail is a sour-style cocktail made with white rum, honey syrup, fresh lime juice, and brut Champagne, served in a highball glass over ice. Invented right after Prohibition, the Airmail's recipe first appeared in a leaflet for Bacardi rum in the early 1930s.