Making almond milk is very easy. We use a proportion of 1 part almonds to 4 parts water.

Soak the quantity of almonds that you want to use over night in water.
The next day, drain them of their soaking liquid and blend with 4 parts water. Blend until smooth, and then strain the mixture through a fine mesh sieve.
Keep in the fridge.

This recipe is called the Beauty of Palermo, because it highlights the fusion of ingredients that make up Sicily's food culture. The Arabs brought with them sugar cane and jasmine and orange blossom flowers when they ruled over this fertile island. They also brought a love of sweets, often laden with various nuts and spices that has distinguished the confections of Sicily from the rest of Italy. One of Kitchen Caravan's favorite recipes that is not our own is of a watermelon pudding from a book called Cucina del Sole. The combination of sweet watermelon with cinnamon delighted us, and inspired this cocktail. We recommend using the small watermelons you can find at the market if you don't want leftovers.
If the jasmine syrup is too complex for you, simply omit the jasmine, and only flavor the drink with cinnamon and any other spices that occur to you. We would love to hear what you come up with.

3 ounces watermelon puree
1 ounce Jasmine Cinnamon Syrup (below)
2 ounces vodka
1 tablespoon lemon juice (about ¼ juicy lemon)
3 mint leaves
Garnish: additional mint leaves and cinnamon sticks

Make a watermelon puree by blending the flesh of a small watermelon to make about 3 cups of juice. Simply slice the watermelon into quarters and remove the flesh with a spoon. You can then blend the juice in a tall plastic cup with a hand blender or in a regular blender. You will strain the cocktail at the end, so don’t worry about removing the seeds.
To make the drinks, combine the syrup, vodka, watermelon puree, and lemon juice in a martini shaker along with the mint. Add a few cubes of ice, cover and shake well. Pour into the cocktail glasses. You can use martini glasses or another stemmed glass appropriate for a chic cocktail.
Makes about 2 large or 3 smaller cocktails.

Note: You can make the syrup and watermelon puree ahead of time and keep cool in the fridge. When you are ready to serve the drinks, simply combine the ingredients and shake away. If you do not have a martini shaker, simply combine the ingredients in a jar with a tight fitting lid with the ice. Screw on the lid to shake, and strain through a small kitchen strainer.

Jasmine Cinnamon Syrup
½ cup organic cane sugar
1 cup water
2 tsp dry jasmine flowers (or replace the 1 cup water with 1 cup of richly steeped jasmine tea)
1 cinnamon stick
1 teaspoon orange flower water (optional)

Make the syrup by combining the cane sugar and water together in a small saucepan with the jasmine flowers (or tea) and cinnamon stick. Bring to a boil and then simmer until it is reduced by half and is quite syrupy. Drain of the flowers and cinnamon and cool to room temperature. Stir in the orange flower water. Store in the fridge.

This cocktail is best in early August when apricots are fresh and tender, and lavender is in season at the markets. The beautiful color and delicate nature of the apricots, along with the dreamlike lavender makes this drink fit for a princess, which is why we named it so.

For the Apricot Nectar:
8 apricots
2 tablespoons agave nectar
Juice of 1 lime

To Assemble:
2 ounces gin
1 sprig lavender, finely chopped
1 teaspoon rose water
Ice Martini shaker

Prepare the apricot nectar by boiling the apricots for about 5 minutes, or until soft. Drain and remove the pits. Blend the apricots, agave nectar, and lime juice in a mini electric blender into a puree and strain if necessary. You will have enough nectar for at least 4 drinks, or you can use 1 recipe's (2 drinks) worth and enjoy the nectar with soda water or by itself in the morning.

Combine the gin, lavender, rose water, and 2 ounces of apricot nectar in a martini shaker with ice and shake up very well. Strain into 2 separate martini glasses.

2 ounces gin
2 ounces dry vermouth
1 ounce preserved lemon brine
1 preserved lemon, quartered
Ice
Martini Shaker
2 martini glasses

Combine the gin, vermouth, and preserved lemon brine in a martini shaker with ice.
Cover and shake it up really well.
Place ¼ preserved lemon in each glass and pour over the mixture.
Serve chilled.
Makes enough for two people.