Brownies

• 2 sticks (16 tablespoons) butter, more for pan and parchment paper
• 8 ounces bittersweet chocolate
• 4 eggs
• 1/2 teaspoon salt
• 1 cup dark brown sugar, such as muscovado
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 cup flour
• 1/2 cup chopped walnuts or 3/4 cup whole walnuts
  

1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.
2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Yield: 15 large or 24 small brownies.
Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped

Sgroppino

• 1 1/2 cups water
• 1 1/2 cups sugar
• 1 Tabelspoon finely grated lemon zest
• 1 1/2 cups fresh lemon juice
• pinch of salt
• 1 1/2 cups chilled Prosecco, Champagne, or other sparkling wine
• 1/4 cup vodka

In a medium saucepan over medium-high heat, bring water and sugar just to a boil, stirring until the sugar is dissolved. Remove pan from heat, add zest, cover, and let stand for 10 minutes.
Pour syrup through a fine strainer set over a medium glass measure or bowl. Stir in lemon juice and salt. Let cool to room termperature. Chill mixture, covered, for about 3 hours, or until thoroughly chilled.
Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions. After churning, sorbet will be soft but ready to eat. For a firmer texture, transfer to a freezer container and freeze for at least 2 hours before serving. Pour Prosecco into a blender, add 2 cups of the sorbet and the vodka, if using, and blend just until smooth and still thick. Pour into chilled stemmed glasses and serve immediately with spoons.

Melon Cucumber Smash

• 2 sprigs fresh mint
• 4 slices cucumber
• 3/4 ounce simple syrup (equal parts sugar and water, boiled for 2 minutes)
• 3/4 ounce fresh lime juice
• 2 ounces Bacardi Grand Melon rum
• Splash chilled soda water
• Garnish: fresh cucumber slice

Tear mint springs and drop into a cocktail shaker; add cucumber slices. Press with a muddler to bruise the mint and cucumber well. Add simple syrup, lime juice, and rum, Fill shaker with ice, cap , and shake vigorously. Strain into a large cocktail glass and top with a splash of soda. Float cucumber slice in the drink.

White Lady

Shake very thoroughly with cracked ice:

• 1 1/2 ounces London dry gin
• 3/4 ounce Cointreau
• 3/4 ounce fresh'squeezed lemon juice
• 1/2 of an egg white

Strain into a chilled cocktail glass, and drink