P.Deevakul/M.Pierini/S.Strangio
Yield: Serves 1

Ingredients:

  • 1 ¾ ounces vodka
  • ½ ounce Aperol
  • ½ ounce limoncello
  • ¾ ounce fresh lemon juice
  • 2 ounces tonic water

Directions:

  • Build in a highball glass over ice. Garnish with lemon wheels.
P.Deevakul/M.Pierini/S.Strangio
Yield: Serves 4

Ingredients:

  • 1 shallot, peeled 
  • 1 garlic clove, peeled
  • ¼ cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 1½ cups packed fresh arugula leaves
  • 8 asparagus spears
  • 1 cup fresh peas
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, peeled and sliced into discs
  • ½ cup packed fresh mint leaves

Directions:

  • Place first six ingredients and ½ cup of the arugula in a blender and pulse for a few seconds on high speed to get a smooth and creamy mixture. Taste and adjust the seasoning if necessary. 
  • Remove and discard the woody ends of the asparagus spears. Prepare a large pot of boiling water and plunge the asparagus spears and peas for about 6 to 8 minutes, then transfer the spears and peas to a bowl of ice-cold water to stop them from cooking further. 
  • Transfer the asparagus and peas to a large mixing bowl and add the cherry tomatoes, cucumber slices, remaining arugula, and mint. Add half of the dressing to the salad vegetables and toss to coat evenly. Taste and season with additional salt and pepper. Serve the remaining dressing on the side. 
P.Deevakul/M.Pierini/S.Strangio
Yield: Makes 4 servings

Ingredients:

  • 2 cups boiling water
  • ½ cup packed mint leaves
  • ¼ cup plus ⅓ cup granulated sugar
  • 1 teaspoon fresh lemon juice
  • 2-3 drops green food coloring (optional)
  • ⅓ cup unsweetened cocoa powder, preferably Dutch-processed
  • ¼ teaspoons vanilla extract
  • Mint sprigs and chopped dark chocolate or mini chocolate chips, for serving

Directions:

  • To make the mint granita, combine 1 cup boiling water, mint leaves, ¼ cup sugar, lemon juice, and food coloring (if using) in a blender and process until smooth. Let the syrup cool for 10 minutes. Pour the syrup through a fine mesh strainer into a 9-inch pie dish and discard the mint pulp. Rinse out the blender.
  • Make the chocolate granita by combining 1 cup boiling water, ⅓ cup sugar, cocoa powder, and vanilla in the blender, and process until smooth. Pour the syrup into a second 9-inch pie dish or other shallow dish.
  • Place both pie dishes in the freezer and let syrups set for 4 hours, scraping each with a fork every hour until they become slushy. Freeze 4 highball or martini glasses (if using) while the granita freezes.
  • To serve, spoon one-quarter of the chocolate granita in each bowl or frozen glass, then top each with one-quarter of the mint granita. Garnish with a sprig of mint and some chopped chocolate or chocolate chips and serve.