For all you tennis lovers out there...

Whether you are cheering for Roddick, Federer, Venus, or Serena, don't forget to stir up the official cocktail of the U.S. Open:

Grey Goose Honey Deuce
1 1/4 parts Grey Goose Original Vodka
2 parts fresh lemonade
1/4 part Chambord
Honeydew melon balls

Fill a highball or double old-fashioned glass with crushed ice. Add Grey Goose and fill the rest of the cup with lemonade to a half-inch below the rim. Drizzle Chambord over the top. Garnish with honeydew melon balls on a skewer and serve.

Beach bummin' it...I wish

Is it really the end of August already? This summer has flown by, with me in the air for most of it. I like to see I've launched my nationwide tour - appearing in some cities for one-night only. Yes, that is my job. Don't get me wrong - I'm not complaining, but even though I've been to so many great cities this summer, I do miss the beach -- A LOT (My fave: South Jersey shore). So since late afternoon naps on the sand are not a part of this season's schedule, I had find the next best thing to keep me sane. Luckily, Grey Goose was there to help.

Beach Bum
2 parts Grey Goose La Poire
1/2 part Cointreau (though I made mine with Combier)
1 part fresh lime juice
1/2 part maraschino liqueur (try Luxardo - so good)
Dash of grenadine
Crushed ice
Fresh mint for garnish

Fill a cocktail shaker with ice and add Goose, Cointreau, lime juice, cherry liqueur. Shake well and strain into a rocks glass filled with crushed ice. Top with grenadine and garnish with fresh mint.

I don't even like mojitos

I really don't. The best mojito is Philadelphia, at Cuba Libre. What makes a good mojitos? Three things: a frosted Collins glass, a sugar cane stick, and minimal fresh mint - emphasis on both MINIMAL and FRESH. Nothing is worse than when you get a drink with mint and the stuff is coming up through your straw - it's gross. And, unfortunately, it happens all the time.

However, I have found two mojitos that are actually worth ordering in NYC. The first is at The Yard at the Soho Grand -- order the pineapple ginger mojito (and yes, it comes with a sugar came stick).

The second I discovered at L'Orange Blue, though I don't think its on the menu. TyKu was in the bar promoting its Sochu-based liqueur by stirring up Dragonberry mojitos for anyone brave enough to try. Of course, we were game. The TyKu gave the mojito a light, refreshing taste. Bonus: its said to have less calories, carbs and sugars than traditional vodka -- though i don't really think liquids count in the grand scheme of things.

Superfruit Mojito
2 oz. Ty Ku
3 (just 3!) mint leaves
Fresh berry
Splash of diet citrus soda
Squeeze of lime/orange

Combine all ingredients and serve on the rocks.

When in Chi-Town

OK, I just got a new favorite bar and a new favorite cocktail blog (besides mine, of course!). The Drawing Room in downtown Chicago rocks. Think pre-prohibition & innovative cocktails made with hand-squeezed juices, housemade bitters, and perfect square ice cubes. Our insanely knowledgeable bartender, Cristi DeLucca, mixed us up a savory pear daiquiri (made with an egg white for texture), along with the Lost in Translation, meticulouly crafted with Yamazaki 12 yr, yuzu, green-tea ginger syrup, grapefruit and basil (left, how gorgeous is that?).

Oh, and the blog: be sure to check out Angel's Share Mixology , where Tim Lacey & Charles Joly serve up cool cocktail recipes like the one below (love the name).

Kickin’ It Old School
1.5 oz aquavit (preferably North Shore)
1.5 oz. Vya sweet vermouth
3 dashes Angostura orange bitters
Orange peel, for garnish

Stir all ingredients and strain into a chilled cocktail glass. Cut a strip of orange peel using a vegetable peeler. Squeeze over drink to express oils and rub around rim. Discard peel