Kick off your party with a frosty mojito, margarita, sangria, or juicy aqua fresca.
Ruby grapefruit juice gives an extra tangy bite to the standard marg, while a sugar-rimmed glass helps to sweeten things up.
Yield: Makes 1 1/2 quarts; 6 to 8 servings
3 cups ruby grapefruit juice (fresh-squeezed or purchased)
2 cups tequila
1 cup triple sec or other orange-flavored liqueur
1/4 cup sugar
In a pitcher (at least 2-qt. capacity), combine 3 cups ruby grapefruit juice (fresh-squeezed or purchased), 2 cups tequila, and 1 cup triple sec or other orange-flavored liqueur. Chill until cold, at least 1 hour, or up to 1 day. Pour about 1/4 cup sugar on a rimmed plate. Cut a ruby grapefruit in half and rub rims of double old-fashioned glasses (8 oz.) with cut side of one half to moisten, then dip glass rims in sugar to coat. Fill glasses with ice cubes. Pour grapefruit margaritas over ice, taking care not to disturb sugared glass rims.
Blog Posts by Sunset Magazine
Kick off your party with a frosty mojito, margarita, sangria, or juicy aqua fresca.Read More »from 16 delicious Latin American-style drinks
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Origin: Mexico and the Southwest
Definition: The nopal (no-pahl) is good to eat, tasting like green beans and bell peppers with the texture of okra. Leaves (paddles) that are about 8 inches long are best.
Synonyms: The fruit is called prickly pear or tuna.
Use: Peel off paddles' thorns with a vegetable peeler (easy), then slice and sauté with onions, melt in some jack cheese, and eat with tortillas.
Grow it: Nopal grows best in the mild, dry parts of the West. Slice off a paddle from an existing plant, wait a few weeks for a callus to form, and stick it an inch into the ground. For harvesting, gloves are necessary. No nopales around? Check with your nursery.
Origin: Eurasia; commonly grown in Japan
Definition: The burdock root is hard and crunchy, with a sweet, earthy taste. Sold with the dirt still on it; should be eaten right after washing.
Mix vintage treasures with your own upbeat style.Read More »from 9 tips for decorating with heirlooms
Home decorating with vintage finds
"I love that when friends visit our home, they immediately get a sense of who we are-from pillows on the couch to the collections on the bookshelves," Meg Mateo Ilasco says of the interior of her midcentury bungalow that was once devoid of personality.
Meg and her husband, Marvin, craved a home that reflected who they are-a designer and a scientist, both with Filipino heritage and an affinity for bold color. So, in a stroke of thrift and genius, Meg and Marvin raided their parents' attics to uncover hidden treasures.
See how they mixed these family finds with their own upbeat style.
Meg anchors with Danish pieces, like this bookshelf unit, because of their well-made, classic forms. The 1960s unit displays Meg and Marvin's ceramic and glass collections.
Meg adds personality to the room with one of her whimsical pillow designs-this one reads "nap," twice (mateoilasco.com).
Muddled, grilled, poached, or fresh off the pit, there's more than one way to enjoy summer's fresh peaches.Read More »from 15 juicy peach recipes
A play on the Tom Collins. We muddle (mash) ripe peaches and shake them with peach-flavored vodka.
Peach Lingo: Peaches are called freestone or clingstone, depending on how strongly the pit is attached. Freestone fruit, which easily separates from the pit, is great for eating fresh, poaching, and grilling. Clingstones typically need to be cut away from the pit and are best puréed or turned into preserves.
Yield: Serves 2
1/4 cup simple syrup*
1/4 cup lemon juice
1/2 cup chopped ripe peaches, divided
1/2 cup peach-flavored vodka
1/2 cup club soda
2 peach slices
1. Mix simple syrup, lemon juice, 1/4 cup peaches, and about 1/2 cup ice in a cocktail shaker or plastic cup. Using the end of a wooden spoon, muddle mixture until peaches start to break up. Pour in vodka, cover shaker with top (or the cup with plastic wrap), and
Grow these bloomers to perfume your garden-and your home.Read More »from 17 favorite fragrant blossoms
(Syringa x 'Declaration')
Star-shaped reddish purple flowers appear in large dramatic clusters in early spring. The scent is spicy sweet-the essence of spring. The deciduous shrub reaches 6 to 8 feet tall and 5 to 6 feet wide; it takes full sun, or light shade in the hottest climates. Most lilacs bloom best in regions with winter chill.
'Scarlet Pineapple' sage
This shrubby perennial reaches 4 feet tall, and has bright red flowers and foliage that smells like ripe pineapple.
> Related: 7 ways to design a sustainable garden
A tall, lanky deciduous shrub, it has lemon-scented leaves and lilac or white flowers.
(Jasminum laurifolium nitidum)
This semi-evergreen vine has glossy green leaves and pinwheel-shaped white flowers.
> Related: 8 knock-out-native flowers
Though the purple varieties are more common, the
Hot days call for cool drinks and frosty treats, like a refreshing Blueberry-Coconut Slush, a creamy Chocolate Fizz, or a classic minty Mojito.Read More »from 8 cool summer quenchers
A tall glass of this creamy, fruity drink will turn a hot day into a cool treat.
Yield: Makes 2 cups
1 cup pineapple sherbet or sorbet
1 cup frozen blueberries
3/4 cup canned reduced-fat coconut milk
1/4 cup sweetened shredded coconut
In a blender, combine 1 cup pineapple sherbet or sorbet, 1 cup frozen blueberries, 3/4 cup canned reduced-fat coconut milk, and 1/4 cup sweetened shredded coconut. Whirl until smooth and pour into a chilled tall glass (at least 16 oz.).
A little lime and a lot of watermelon make this icy granita a sweet, refreshing snack. To serve, spoon large flakes into chilled glasses or bowls and garnish with a wedge of watermelon.
> Get the recipe
The secret to a perfect mojito is lots of fresh mint. Double the recipe for the mint
Get advice on what to see, where to explore, and how to beat the crowds.Read More »from 9 Disneyland tips to ensure your best-ever visit
Disneyland calls itself The Happiest Place on Earth. And we're not going to disagree. But even the happiest place can be a little bit happier if you know the tricks to enjoying it at its best. Sunset Editor-at-Large Peter Fish is a Disneyland fanatic. Here are his 9 tips for making the most out of your summer visit to Disneyland and California Adventure.
Booking a hotel within walking distance of Disneyland means you don't have to deal with traffic or with the Disney parking lot. That gives you more time on Mr. Toad's Wild Ride, which is more fun. The three Disneyland Resort Hotels (the Disneyland Hotel, Paradise Pier, the Grand Californian) are all a quick walk to the entrance gates. And you'll find a number of outside-the-park-but-still-an-easy-walk-to-the-entrance hotels (at disneyland.disney.go.com/hotels/good-neighbor).
Get there early
A Disneyland rule: the early bird catches Indiana Jones. If
Fire up the grill for these tasty kebabs and skewers, ready in 30 minutes or less.Read More »from 14 tasty kebabs
Grilled Chicken Kebabs with Romesco Sauce
This is a chicken kebab dish that will please anyone with a refined palate. Use the leftover romesco sauce for eggs or roasted artichokes.
Yield: Serves 4
8 wood or metal skewers
2 pounds boned, skinned chicken breasts, cut into 1 1/2-in. cubes
1/2 cup chopped fresh cilantro
1/2 cup extra-virgin olive oil, divided
2 tablespoons fresh lime juice
2 teaspoons plus 1 tbsp. minced garlic
1 teaspoon coarse kosher salt
1 teaspoon smoked Spanish paprika (pimenton; see Notes)
1/2 teaspoon freshly ground black pepper
3/4 cup peeled roasted red peppers (canned or fresh)
1/4 cup whole almonds or hazelnuts, toasted
1 slice crusty bread, toasted and cut into cubes
1 tablespoon sherry vinegar
2 bunches green onions, root ends trimmed
1. If using wood skewers, soak in cold water at least 30 minutes before using. In a large bowl
A visit to one of these lodges can change your vacation from good to unforgettable.Read More »from The best national park lodge experiences
Best new wilderness escape: Kenai Fjords Glacier Lodge
Why we love it: Think of Kenai Fjords as the best of Alaska compressed into 1,046 square miles (roughly a quarter of the size of L.A. County). Icy blue fjords? Check. Glaciers? Check. Whales, bears, sea otters? Check, check, and check.
Three years ago, Alaska Wildland Adventures added the only thing Kenai was missing: a nice place to stay. The lodge's woodsy main building and 16 boardwalk-linked cabins sit on the shore of Pedersen Lagoon, off Aialik Bay. Getting there requires a four-hour boat trip from Seward, which doubles as a whale-watching trip. Once there, options include guided hikes, canoeing, or simply relaxing on the porch, waiting for dinner-menu standouts include olive oil-poached halibut and caribou medallions-and admiring how Alaska has made itself so comfortable for you.
Don't miss: Spotting otters, seals, and calving glaciers on
Make martinis, margaritas, smoothies, and more cooling drinks that are ready in less than 30 minutes.Read More »from 25 refreshing summer drinks
Frosty Lemon Martini
We take the lemon to a whole new level in this version of the lemondrop.
Yield: Serves 2
1 tablespoon sugar
1 cup crushed ice
6 tablespoons chilled lemon-flavored vodka (3 oz.; see notes)
2 tablespoons chilled lemon-flavored liqueur (1 oz.; see notes)
4 teaspoons lemon juice
2 thin strips (3 in. long) lemon peel
1. Pour sugar onto a small, rimmed plate. Rub rims of two martini glasses with lemon wedge to moisten, then dip rims into sugar to coat (see notes).
2. Place ice in a cocktail shaker. Add vodka, liqueur, and lemon juice. Shake until mixture is very cold, about 10 seconds. Strain into glasses. Garnish each with a twist of lemon peel.
Fritz's Sonoran Sunset
Prickly pear and grapefruit juice work well to complement a good tequila in this desert thirst quencher.
> Get the recipe
Try our take