In the last few years, the mojito has become a staple cocktail at summertime parties and bars across the country. This simple mix of rum, fresh muddled mint leaves, and lime juice served over ice with a splash of soda is the perfect drink for cooling down on a hot, sunny day.

101 Mojitos and Other Muddled Drinks provides expert guidance on mixing the perfect mojito, as well as 100 variations and other muddled drink recipes that focus on fresh ingredients and plenty of ripe fruit. In addition to mojitos, you’ll find caipirinhas, caipiroskas, crushes, and margaritas as well. In fact, if you’ve got fresh fruit of any kind on hand, you’ll probably find more than enough delicious and refreshing ways to use it.

• Includes 101 recipes illustrated with brilliant four-color photographs throughout
• Features recipes that emphasize fresh fruit and herbs and inventive tweaks on classic summer drinks

With such drinks and variations as Blood Orange Mojito, Pomegranate Mandarin Mojito, Concorde Grape Sage Caipirinha, Watermelon Basil Lemonade, Blackberry Grappa Smash, and the classic Old Fashioned.  Whether you’re hanging out in the backyard, lounging by the pool, or eating at an outdoor restaurant, the mojito and its muddled cousins make the perfect summer drinks.

Good Life Guy’s Wine of the Week:
2008 Stickeybeak Napa Syrah
On the nose, the Syrah offers aromatics of sweet blackberries, tarragon and plum. The balanced palate is elegant and generous, with concentrated dark fruits and silky tannins alongside flavors of boysenberry, dark chocolate and dusty hot rocks. Creamy French oak notes linger on the persistent finish.

Knowing the right people helps in this game, and Stickybeak was fortunate to work with an admired Napa Valley vineyard owned by Jan Krupp next to his Stagecoach holdings atop Atlas Peak. It’s a rugged, rocky vineyard that receives a lot of summer warmth, producing wildly concentrated fruit. A small parcel of cooler Edna Valley fruit imparted the spicy lift to balance the finished wine.

They certainly gave the fruit a nudge in the winery and threw out the budget when it came to French oak! A three day cold soak and ten day ferment with regular pump overs gave the juice plenty of skin contact to extract color and tannin. Following ferment, it was transferred to barrels, half of which were new, for 18 months of maturation with limited racking.

Pick up a bottle at Jacob Liquor Exchange and join us!

My guest is Dede Wilson, host of the PBS cooking show Seasonings with Dede Wilson, author of nunmerous cookbooks and contributing editor to Bon appetit.  We will be talking about her new book; “Unforgettable Desserts – More than 140 Memorable Dessert Recipes for All Year Round.”

Dessert is always a pleasure, but sometimes you want to up the ante a little, to make your guests utter a blissful sigh and lick their spoons. Packed with intriguing recipes and invaluable advice, Unforgettable Desserts helps you do just that. Baking expert and cooking show host Dede Wilson has created a collection of desserts that range from simple and elegant to exotic and extravagant. They are all absolutely unforgettable—and you don’t have to be a pastry chef to make them. In Dede’s hands, even the simplest, homiest treats like brownies and rice pudding become showstoppers. Dazzle your friends and family with treats that look as amazing as they taste!

Separate chapters give valuable information on equipment and ingredients, and provide basic recipes for pie doughs, cake layers, and cream fillings. Throughout the book, Dede offers expert advice on everything from choosing the right chocolate to keeping cookies crisp to making her recipes your own.  Luscious and instructive, Unforgettable Desserts gives you everything you need to make the last part of the meal the most memorable part.

Good Life Guy’s Wine of The Week…

A fun white wine with a little sweetness to make the new years desserts even better

2008 Terra d’Oro Moscato

Bright, lush and floral, the Terra d’Oro 2008 Moscato really is the life of the party. The warm perfume of honeysuckle opens up to sun drenched peach, apricot and orange blossom. A rich, supple, mouthfeel swirls these flavors over the tongue, with a lip-smacking finish. Try pairing the Moscato with spicy Thai dishes, such as prawn and pineapple curry or match it up with a nectarine fruit tart or mango crème brulee.