Unencumbered Recipes

Steps:

• Put the cherries, sugar and lemon zest and juice in a large skillet and stir to combine. Cover and cook over medium heat until the sugar dissolves, about 4 minutes. Uncover and cook until the cherries get juicy, about 5 minutes more.
• Mix together the rum and kirschwasser in a measuring cup, then add to the cherries. Ignite the alcohol with a long match and swirl the pan slightly until the flames subside, about 30 seconds. Serve the warm cherries and their juices over ice cream.

Steps:

• In a shaker with ice, combine the cucumber juice, vodka, Simple Syrup and lime juice and stir well. Strain into a highball glass and top with the sparkling wine. Garnish with a cucumber ribbon.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. Yield: 1 1/2 cups

Steps:

• Put the honey on a small plate. Combine the salt and cayenne pepper on a second small plate. Dip the rim of a rocks glass into the honey and let any excess drip off. Dip into the salt and cayenne mixture to rim the glass. Set aside.
• In a cocktail shaker filled with ice, combine the tequila, lime juice, Honey Syrup and bitters. Shake, then pour the contents of the shaker into the rimmed rocks glass. Garnish with a slice of lime.
• Combine the honey and 1/2 cup water in a small pot and stir together. Bring to a simmer over medium heat, then remove from the heat and let cool completely.

Steps:

• In a small saucepan, bring the red wine to a simmer and cook until reduced by half, about 10 minutes. Add the figs, orange juice, honey, cayenne, rosemary and star anise and bring back to a simmer. Season with salt and pepper. Cook until the figs soften and the mixture thickens, about 30 minutes, stirring occasionally to prevent scorching on the bottom. Cool to room temperature before removing the anise and rosemary.