This wonderfully refreshing drink is reminiscent of a light summer fruit salad. Fresh basil adds some nice aroma and flavor to this cocktail, but make sure you don't overdo it with the basalmic vinegar, a little bit goes a long way.

This recipe was featured in the EQ at the Party Source podcast, Slide into a Seat at Vinyl.

Bar tools can be found in Aisle 9B at the PartySource.

• 1-¾ oz Jigger
• Muddler
• 12 oz Collins glass

The location of these ingredients at the PartySource is listed in parentheses.

• 1 oz Stoli Vodka (Aisle 12B)
• (2) fresh strawberries
• basil
• ½ oz simple syrup (Aisle 7C)
• balsamic vinegar (Aisle 2B)
• soda water (Aisle 10C)
• ice

• Add strawberries to glass and muddle well (if you don't own a muddle, the handle of a wooden spoon will work). Make sure to use a glass with a sturdy base, you don't want to break the glass.
• Add ice, vodka, and a dash of basalmic vinegar.
• Top with soda water and garnish with some fresh basil.
• Enjoy!

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Using Bluegrass State's signature drink, bourbon, the Kentucky Cobbler is almost like drinking a luscious summer pie (with a kick!). The key is muddling the berries to really release a burst of flavor.

This recipe was featured in the EQ at the Party Source podcast, Slide into a Seat at Vinyl.

Bar tools can be found in Aisle 9B at the PartySource.

• 1-¾ oz Jigger
• Cocktail Shaker (traditional or Boston)
• Muddler
• Sugar & Salt Glass-Rimmer
• 8 oz rocks glass

The location of these ingredients at the PartySource is listed in parentheses.

• 2-3 fresh blackberries
• 2-3 fresh raspberries
• 1 oz Jim Beam bourbon (Aisle 10B)
• 3 oz ginger ale (Aisle 10C)
• lavender sugar (try Col. De Ray's available from Herbs & Spice & Everything Nice at the Findlay Market)
• ice
• lime wedge

• Drop blackberries and raspberries in shaker and muddle well (if you don't own a muddler, the handle of a wooden spoon will do).
• Add ice, bourbon, and ginger ale and shake well.
• Wet the outside rim of the glass with lime wedge. The lime juice helps the sugar stick to the glass.
• Holding the glass parallel to the bar surface, dab the rim into glass-rimmer while slowly turning the glass to cover the glass’ rim with lavender sugar. If you do not own a glass-rimmer, a saucer or bowl works well.
• Pour into a rocks glass and enjoy!

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Our summer of berries wouldn’t be complete without a berry crisp. Perfect for dessert with a big scoop of vanilla ice cream on top. Or have it for breakfast the next day with some vanilla yogurt.

This recipe is part of the What’s Cooking at EQ feature, Summer Has Been Berry Berry Good To Me.

Serves 6

• measuring cups
• measuring spoons
• large bowl
• 9″ pie plate
• food processor

• 6 C berries (raspberries, blueberries, strawberries – sometimes I use a peach or two with berries)
• ¼ C sugar
• 1 C flour
• 1 Tbsp fresh lemon juice
• Vanilla ice cream or vanilla yogurt

Topping

• ¾ C flour
• ¾ C old-fashioned (not instant) oats
• 2/3 C (packed) brown sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 7 Tbsp chilled unsalted butter, diced

• Preheat oven to 375°F. Butter a 9-inch pie plate; set aside.
• In a large bowl combine berries, sugar, flour and lemon juice; gently toss to blend well.
• Transfer berry mixture to prepared pie dish.
• In the bowl of a food processor combine flour, oats, brown sugar, spices and salt; pulse to combine.
• Sprinkle chilled butter over surface of mixture; pulse just until topping holds together in small moist clumps.
• Sprinkle over berry mixture.
• Bake until bubbly and topping is golden brown, about 45 minutes.
• Let stand 15 minutes.
• Serve warm or at room temperature with vanilla yogurt (for breakfast) or vanilla ice cream (for dessert).
• Enjoy!

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Here’s a recipe with a blast of berries and an explosion of flavor. Using mascarpone cheese, a triple-cream cheese made from crème fraîche, these parfaits are extremely easy to make and even easier to eat.

This recipe is part of the What’s Cooking at EQ feature, Summer Has Been Berry Berry Good To Me.

Serves 4

• measuring cups
• measuring spoons
• medium bowl
• electric mixer
• (4) red wine glasses

The location of these ingredients at the PartySource is listed in parentheses.

• ½ C strawberries
• ½ C raspberries
• ½ C blueberries
• ½ C blackberries
• 4 Tbsp Crème de Cassis (Aisle 9B)
• 8 oz mascarpone cheese (Aisle 1A)
• 1 C heavy cream
• ¼ C confectioners’ sugar
• 1 Tbsp vanilla extract
• 4 strawberries  and 4 mint sprigs for garnish

• In a medium bowl combine berries and cassis. 
• Let stand for 30 minutes.
• In a the bowl of an electric mixer combine the mascarpone,
  heavy cream, confectioners’ sugar and vanilla extract. Beat
  until firm peak forms.
• Divide the cream mixture and berries, alternating layers,
  between 4 wine glasses, ending with the  cream mixture.
• Garnish each glass with a whole strawberry and mint sprig.
• Enjoy!

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For a quick an easy summer dessert, buy a pound cake from your local bakery or grocery and throw it on the grill! The grill will not only warm the cake, but it will add some nice color so your guests will think you slaved for hours. Top with some freshly picked berries and whipped cream and everyone will be in heaven!

This recipe is part of the What’s Cooking at EQ feature, Summer Has Been Berry Berry Good To Me.

Serves 8

• measuring cups
• measuring spoons
• sharp knife
• medium bowl
• cutting board
• non-stick cooking spray

The location of these ingredients at the PartySource is listed in parentheses.

• Purchased pound cake
• ½ stick butter, melted
• 3 Tbsp granulated sugar
• 1 pint strawberries, hulled and quartered
• 2 C blueberries
• Sweetened whipped cream or ice cream

• Spray grill grate with non-stick spray; heat grill. (WARNING: Do NOT spray grill while it is lit. Non-stick spray can contain aerosol and should not be used around open flames.)
• In a medium bowl gently mix together the sugar and fruit; toss to coat.
• Set aside at room temperature.
• Slice pound cake into 8-10 slices; lightly brush both sides with melted butter.
• Grill pound cakes slices 1-2 minutes per side or just until lightly grill marked.
• Place 1-2 slices on individual dessert plates; top with whipped cream or ice cream, fruit and juices from fruit.
• Repeat with remaining cake and fruit.
• Enjoy!

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Summertime… and the berry pickin’ is easy. Fresh berries are fine when you buy them at the store, but they are even more satisfying when you pick them yourself (and generally cheaper, too!). If you don’t have a blueberry or raspberry bush in your backyard, check out PickYourOwn.org, where you can find farms to pick berries and plenty of other fruit all around the world. When you get back from picking, try your hand at one of these great berrylicious recipes.

• Grilled Pineapple Salad with Berries and Coconut Vinaigrette
• Grilled Pound Cake with Berries and Cream
• Mascarpone and Berry Parfaits
• Berry Crisp

We recently introduced you to grilled pineapple with a recipe for Glazed Grilled Pineaplle Taj Mahal from our Do-Ahead Indian Dinner Party from the Grill, and now here’s another great recipe that uses the grill to add a real burst of flavor. Toss in some freshly picked berries and you’ve got a wonderfully refreshing and scrumptious summer salad.

This recipe is part of the What’s Cooking at EQ feature, Summer Has Been Berry Berry Good To Me.

Serves 4

• measuring cups
• sharp flexible knife
• large bowl
• cutting board
• basting brush
• food processor

The location of these ingredients at the PartySource is listed in parentheses.
Coconut Vinaigrette

• (1) 8.5 oz can Coco Lopez Cream of Coconut (Aisle 8C)
• ¼ C white vinegar
• ½ C vegetable oil
• Salt and white pepper, to taste

Grilled Pineapple Salad with Berries

• 1 large pineapple, quartered and core removed
• Vegetable oil for brushing
• 6 C mixed salad greens
• 4 large strawberries, quartered
• ½ C blueberries
• ½ C raspberries
• ¼ C shredded coconut, toasted
• Mint sprigs, for garnish

Coconut Vinaigrette

• In a blender or food processor, combine the Coco Lopez and
  vinegar.
• With the motor running, add oil in a steady slow
  stream. 
• Season with salt and white pepper.
• Refrigerate until ready to use.

Grilled Pineapple Salad with Berries

• Preheat grill to medium high heat.
• With a sharp flexible knife, carefully remove the pineapple
  flesh from the outer skin, keeping the skin intact with the leaves
  attached.  
• Lightly brush the pineapple flesh with vegetable oil.
  Grill, turning once, just long enough to lightly grill mark the
  pineapple.
• Cut the grilled pineapple into large chunks; set aside.
• In a large bowl combine the salad greens, berries and
  toasted coconut.
• Add pineapple chunks.
• Toss with enough Coconut Vinaigrette to lightly coat.
• Season lightly with salt and pepper.  
• Place the reserved pineapple skins on 4 serving plates.
• Mound salad on each skin.
• Sprinkle with toasted coconut; garnish with mint and serve.

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