Indulge your summer palate with Torani

With all the barbecues, pool parties, and even cool, summer nights spent sitting on the deck, our social calendar seems to be ratcheted up this time of year. We may not always plan to fire up the grill, but, at the very least, we must offer our guests---even our kids' friends--a drink.

To keep things lively, we always have on hand a wide array of Torani Syrups. Made with all-natural flavors, pure cane sugar, and purified water, Torani, from R. Torre & Co., South San Francisco, Calif., has been spicing up beverages since 1925. It's a perfect addition to sparkling water, teas, coffees, etc. With more than 80 varieties, there is one sure to please any palate.

In addition to beverages, the syrups can enhance desserts such as milk shakes and smoothies, or be used as toppings for ice cream, sorbet, or fresh fruit. Some profiles also lend themselves well to sauces and gravies. The newest flavors lean toward the exotic: blood orange, pomegranate, and mango. Blood Orange is a balance of sweet and tart, ideal for cocktails and mocktails. Pomegranate, which is tangy and not too sweet, not only makes delicious Italian sodas, but brings a savory taste to lamb or poultry. Mango is a nice touch in iced teas and lemonades, and pairs well with such dishes as sweet and sour chicken or shrimp.

For more information on Torani ($7.99 for 750 ml.), including recipes--their lineup contains more than 20 sugar-free varieties--visit www.torani.com.

If you're looking for a drink with a little more bite to it, try Bulldog Dry Gin. Handcrafted in the United Kingdom and quadruple distilled, Bulldog is one of the few gins still made using traditional copper pot stills. Infused with the taste and aroma of selected botanicals, including poppy and dragon eye, this ultra-premium drink carries a distinctive flavor and is smooth and refreshingly crisp.

Bulldog makes a great Dirty Martini (The Dirty Dog): 6-8 oz. gin, 3 olives, 1/2 oz. Kalamata olive juice, and an optional splash of Vermouth. Or try Hair of the Dog: 6 oz. chilled gin, 1/2 oz. fresh lemon juice, 2-3 dashes of tabasco, and a chile pepper Bulldog Dry Gin as garnish. Another suggestion is The Brindle: 4-6 oz. gin, 1 oz. elder flower cordial, 2-3 leaves of sage, and 1/2 oz. creme de cassis. More recipes are available at www.bulldoggin.com.

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