If you enjoy a Cuba libre, a cocktail of rum, cola and lime juice, I have a kicked-up version for you. Muddle a wedge or two of lime with a few mint leaves in the bottom of your cocktail glass. Add crushed ice (not cubes), then the rum and cola. Very refreshing. Another idea for you rum lovers: combine finely crushed ice with a jigger or two of dark rum, add a twist or two of lime and sip slowly. This is great to enjoy on a hot evening.

Everytime I go into my “drawer from hell” in the kitchen where everything like spatulas, wooden spoons, gadgets and corn holders are stashed, I get stabbed by the corn holders. A friend gave me a helpful tip—stick them on a wine cork! Great idea!

Last night at a dinner party, out host served us a dish that I haven’t had in quite a while and it was heavenly. Tournedos Rossini—perfectly done medium-rare tournedos (beef steaks cut from the tenderloin, measuring 3/4 to 1 inch thick and 2 to 2 1/2 inchees in diameter) topped with foie gras, truffles and a demi-glace sauce. Wow!
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According to USA Today, sampling small portions of beverages that share a common theme is becoming a popular trend. For instance, the Sugarcane Lounge at SushiSamba in New York offers groups a $50 cast-iron “Cocktail Tree” with 12 exotic concoctions in shot glasses. Diners can either choose their own flavors from the Brazilian/Japanese drinks menu or allow the bartender the make the choices.

If you need a get-away, hightail it to New Orleans where Tales of the Cocktail, a series of events celebrating cocktails in New Orleans will be held August 18-20. Cocktail parties, dinner pairings, and cocktail clinics are only a few of the attractions of the event. Visit www.talesofthecocktail.com for more info.

A friend of mine who makes fabulous Old Fashions, great martinis, and the best margaritas, made me drink last night that I really enjoyed. A good shot of rum (he used light but you can use dark if you prefer), a good squeeze of fresh lime juice, a drizzle of grapefruit juice and a teaspoon or so of maraschino liqueur—all shaken with crushed ice and served in a cold glass. Cool!

What’s better than a gin (or vodka) and tonic with a squeeze of lime on a hot summer day? Make a frozen concoction! Put your gin or vodka in the freezer for several hours. Combine the ice cold liquor with clear, crushed ice in an electric blender and pulse several times to blend. Pour into a tall glass (that has also been in the freezer for an hour or so), pour in a splash of tonic (also cold), and garnish with a big wedge of lime!

The late James Beard prepared fish grilled on a cedar plank and Chef Emeril liked the idea so much, he developed cedar plank trout that has become a signature dish at NOLA (Emeril’s restaurant in the French Quarter). Chef Emeril has also experimented cooking chicken and steaks on cedar planks and oh, what a great flavor the cedar imparts. Now, not only are there untreated cedar planks on which to roast meats, fowl or fish, there are also planks of alder wood, maple, white oak, cherry, and hickory. Visit www.bbqwoods.com for more info. And check out our recipe section on this website for recipe ideas.

During the summer, store parfait glasses or sundae dishes in the freezer. When dishing up ice cream, the cold glasses slow down the melting process.

When it’s too hot to move and certainly too warm to turn on the oven or stove, it’s best to offer appetizers that are chilled or at room temperature. And because of the heat, most guests prefer something fairly light. Think assorted cheeses (natch), but try something different from time to time. Right now I’m into chevre, goat cheese that holds up well with a dab of mint jelly or fig preserves atop a water cracker. Of course, I always turn to smoked salmon served with softened cream cheese to which chopped fresh dill is added, and served with tiny rye bread slices. Deviled eggs topped with a sprinkling of caviar are always a good idea. And chilled artichoke bottoms filled with lump crabmeat tossed with mayonnaise and capers are ideal for this time of year.