The White Cosmopolitan Recipes

WHITE COSMOPOLITAN

Steps:

• Combine all ingredients, except garnish and cranberry toothpick, in a cocktail shaker with ice.
• Pour into a martini glass; garnish with lime twist and cranberry skewer.

WHITE COSMOPOLITAN

Steps:

• Fill a shaker with ice cubes.
• Add 1⅓ parts Absolut Citron.
• Add ⅔ part triple sec.
• Add ⅔ part lime juice.
• Add ⅔ part white cranberry juice.
• Shake.
• Strain into a cocktail glass.
• Garnish with orange zest.

THE WHITE COSMOPOLITAN

Steps:

• Shake ingredients with ice. Strain into a martini glass. Garnish with an edible orchid, if desired.

COSMOPOLITANS

Steps:

• Pour all ingredients into a cocktail shaker with ice. Shake well and pour through a strainer into four martini glasses.

WHITE COSMOPOLITAN

Steps:

• Place orchid in a 2-inch round ice ball mold; fill with filtered water and freeze.
• Fill a cocktail shaker with ice cubes. Add vodka, elderflower liqueur, cranberry juice, and lime juice; shake vigorously to combine and strain into a small carafe.
• Place orchid ice ball in a coupe; pour vodka mixture over ice ball. Serve immediately.

WHITE COSMOPOLITAN

Steps:

• Fill a cocktail shaker with ice. Add cranberry juice, vodka, and Cointreau. Shake to combine well. Strain into two large martini glasses. Serve immediately.

COSMOPOLITAN COCKTAIL

Steps:

• Combine vodka, lime juice, triple sec, and cranberry juice in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.
• Garnish with a lime wedge.

WINTER WHITE COSMOPOLITAN

Steps:

• Combine ingredients over ice in a shaker tin. Shake and strain into chilled martini glass. Float 3 or 4 frozen cranberries on top for garnish.
• Recipe offered from Bonefish Grill restaurants: www.bonefishgrill.com.

WHITE BEAN PRIMAVERA

Steps:

• Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
• Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
• Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.