Spring is here and with it comes my favorite warmer weather ritual: sipping a small aperitif outdoors before dinner. Of the many things that are nice to sip, I especially love Lillet for its light, citrusy bittersweetness. I like it simple, just served over ice with a slice of orange and a spring of mint or basil, if I happen to have it. As the evenings warm up, look for me sitting among the blossoms and bumblebees, a glass of Lillet in hand. Ah, yes!

Q: I made my first ever vegan key lime pie today for dinner guests. I put in twice as much lime juice as the recipe called for and it still wasn't as limey/tart as we like. I also used silken tofu and was a bit confused because the recipe called for extra firm silken tofu, which the store didn't have. 

Bitters are an essential bar ingredient, but did you know they were originally a staple of the medicine cabinet? Even today bitters may be just the thing if you need to settle your stomach after indulging in a big meal. 

Grenadine is that bright red, super sweet syrup that helps put the sun in a Tequila Sunrise and makes a Shirley Temple blush. It also occasionally puts the cherry in cherry cokes, but actually, grenadine is traditionally made from pomegranates (grenadine is French for pomegranate) and has a lot more going for it when you make your own. This quick, simple method for making homemade grenadine allows the tartness of the pomegranate to really come through and is a big improvement over the commercial versions.

I don't think I have been appreciating green olives nearly enough, either inside the martini glass or out. I'm talking about the pitted green olives from a jar, the kind that often come stuffed with a sliver of pimiento or garlic. Nothing fancy. Making those Cheddar Olives this week reminded me just how much I love these salty little things with their meaty texture and slight tanginess. Have you made anything with green olives recently?

Q: Have you ever heard of a recipe for pecan, almond or cashew sorbet? Where the nuts make the sorbet taste like ice cream?

Sent by Christy

Even though you can ask your guests to bring alcohol, I always feel a little lame asking folks to contribute, especially when I can throw a great feast on my own. Alcohol can be a large expense, so if you're looking to cut costs and spend your dough on the food, try this simple formula for a refreshing dinner party sipper. 

We're always looking for new ways to use a whole head of fennel, and particularly the fronds. There are only so many dishes one can garnish with the delicate, anise-scented herb, so now we're turning to drinks…