Abita Brewing Compnay has launched “Fleur de Lis Restoration Ale.” Pale gold and nicely hoppy, this is the beer of the moment. Aside from a being a great beer, Abita pledges that for evey six-packs sold, they will donate $1 to the Louisiana DIsaster Recovery Foundation. The irony? I’m told that Restoration Ale is not yet available in New Orleans. I got a 6-pack in Baton Rouge and began restoring myself immediately. Love Abita - great beer, great company.

I make no bones about the fact that I’m a gin and tonic gal. While the flavor of gin is important, the tonic can also make or break the drink. Many favor Schweppes, or Canada Dry, even White Rock, but I’m a fan of Fevertree tonic, a 100% natural Indian tonic made with Icelandic Spring water, essential oils and quinine from the bark of the Cinchona or Fever Tree.

Tonic water’s key ingredient is quinine. Prior to the 1600s, Peruvian Indians used Cinchona bark to treat fever. Later Cinchona was identified as effective for treating and preventing malaria, although no one knew at the time that the quinine was the curative. Some 200 years later quinine was given it’s proper due when it was isolated from the bark of the Cinchona tree. As a flavoring, quinine provides that tangy, slightly bitter flavor to tonic.

I’m not normally a fan of the stemless wine glasses that are all the rage these days. I like to hold a glass from the stem because it looks nice and the fact that the heat from one’s hand can change a wine’s temperature and flavor, does give me concern. That said, there is a red-colored stemless wine glass set by Riedel that has me re-thinking the matter. They’re very chi-chi and perfect for some fizzy Portugese wine. Maybe I’m having a weird retro moment, but I saw a bottle of Mateus recently and well, it just works.

Rum was considered a medicinal on Cuban sugar plantations. Slaves were said to have used it as a pick-me-up, adding mint, water, and sugar cane juice to take the edge off the rum. “Mojito” means “something a little wet.” Right now as many of us in the Gulf South face yet another hurricane, Mojito’s sound like good medicine.

This evening I was treated to a Blackberry Martini Cocktail. Fresh berries were first mashed to a pulp, then shaken with a good quality, un-flavored vodka and ice, and strained “up” in a martini glass. The gently sweet, deep flavor of the berries paired nicely with the clean tasting vodka and the dark purple color was really pretty.

Recently I noticed a recipe (in the Washington Post) for a warm-weather cocktail, which was a favorite of the late Queen Elizabeth, the Queen Mother. I gave it a try: pour 2 ounces of Beefeater Gin into 2 ounces of Dubonnet Rouge. Stir (or shake) then together and add fresh lemon peel. Serve over ice in a highball glass. I tried it and I liked it. Evidently the Royals know how to enjoy a good cocktail.

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.

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!