Last week we catered a party for our friend Dorsey Barger, owner of Eastside Cafe, in honor of her partner Susan's birthday. The food was catered by the incomparable Dai Due, and the venue is one of my favorites in town--Zilker Clubhouse, and fortunately for all of us, the weather cooperated (I don't think the 'house has AC). The Zilker Clubhouse sits on a property just on the other side of Mo-Pac from Zilker park, and has one of the most spectacular views of downtown. This party started on the early side, and it was nice being able to relax with a cocktail while commuters toiled in traffic below (okay, I was working, but others were able to relax thusly).

The view of downtown from my Cucumber Margarita

For the party we decided to do three cocktails, all using fresh seasonal produce and local ingredients where possible. Two of the recipes are included here due to the numerous requests we received from partygoers. Both are simple to prepare, and are batched for large groups. You can multiply or divide the recipes as needed. Both drinks are meant to be shaken with ice and strained onto fresh ice for service. As with any recipe that you multiply, be sure to taste as you go along to make sure the flavor balance has remained in place, and tweak accordingly.

Tito's Muskmelon Punch (because muskmelon sounds so much sexier than cantaloupe!)
2 cups Tito's Vodkda
1 1/2 cup fresh-pressed cantaloupe juice*
1/2 cup fresh-squeezed lime juice
1/2 cup raw sugar syrup**
Dry+ Lemongrass soda (available at Central Market or Whole Foods)
Shake cocktail and strain into a glass with ice; top with an ounce or so of Dry Lemongrass Soda, and garnish with sprig of mint

*Use a centrifugal juicer if you have one. Or if, like me, you don't, cut up into cubes and blend with small amount of water, then strain through a chinois or other fine strainer.
**Equal parts raw sugar and water, brought to a simmer and stirred to dissolve. Raw sugar simple syrup is much more flavorful than that made with refined sugar

+Dry Sodas come in a variety of interesting flavors (Juniper, Rhubarb, etc) and are great making cocktails because they add flavor without adding too much sweetness

Cucumber Margarita
2 cups 100% Agave Tequila
1 cup Paula's Texas Orange
3/4 cup fresh-squeezed lime juice
1/4 cup mint syrup*
1/2 cup fresh cucumber water**
Shake and strain into a glass with ice; garnish with a cucumber wheel.

*Make raw sugar syrup as above, remove from heat and add a couple fistfuls of fresh mint; allow to sit 8-10 minutes and strain.

**Make this by blending peeled, seeded cucumbers in a blender with as little water as needed to liquify. Strain through a chinois or other fine strainer.