Guacamole

from Barefoot Contessa...

Ingredients

• 4 ripe Haas avocados
• 3 tablespoons freshly squeezed lemon juice (1 lemon)
• 8 dashes hot pepper sauce
• 1/2 cup small-diced red onion (1 small onion)
• 1 large garlic clove, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 medium tomato, seeded, and small-diced

Directions

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

Boulevardier

This cocktail is the Negroni's long-lost, whiskey-based cousin. It was named after a 1920s magazine for expats living in Paris that was run by socialite Erskine Gwynne. Spirits columnist Jason Wilson recommends using a bourbon that's on the spicier side, such as Buffalo Trace, Four Roses or Russell's Reserve.
1 serving

Ingredients:

• Ice
• 1 1/2 ounces bourbon
• 1 ounce sweet vermouth
• 1 ounce Campari
• Twist of lemon peel, for garnish

Directions:

Fill a mixing glass halfway with ice. Add the bourbon, sweet vermouth and Campari. Stir vigorously for 30 seconds, then strain into a cocktail (martini) glass. Garnish with the twist of lemon peel.

Iced Tea

Good Housekeeping...

Fresh cold water

1/3 cup(s) loose tea or 15 tea bags

Ice cubes

Sugar (optional)

Lemon slices

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Directions

1. In a 3-quart saucepan over high heat, heat 4 cups of fresh cold water to boiling. Remove from heat; stir in tea. Stir, cover, and leave for 5 minutes. Stir again and strain into a pitcher containing 4 additional cups of fresh cold water.
2. Cover and let stand until ready to serve. Serve over ice cubes with sugar and lemon slices.