Evidence of cider consumption dates back to Caesar and Charlemagne and was made popular in the U.S. with a little help from ole Johnny Appleseed. I'm pretty sure that the cider these folks were knocking back would require you to show a proof-of-age ID today—or at least a fake.

In recent years, alcoholic and non-alcoholic ciders alike have been gaining popularity, and just as with all other foods and beverages, people are looking for new and exciting ways to serve up these classics.

The non-alcoholic spiced cider recipe given to me is made largely from pomegranate juice—maybe for an even bigger antioxidant punch—and incorporates dried fruit and zesty lemon. The flavors combine to offer a nice kick—certainly very different from what Caesar was used to.

My friend Corey shared this story and recipe with me recently, and I've decided to print it here for you, because many of us, myself included, can relate. Enjoy!

The holidays bring sugar cookies, roasted Tofurky, Silk Nog, and relatives. This year, my place will be the epicenter for all holiday festivities. Both families are coming in—and staying with us for more than a week. Sometimes you need a little extra cheer to help them—and you—survive this oh-so-festive season.

My favorite way to add a little "cheer" is to serve them a gorgeous cranberry-ginger martini before dinner with a few very light appetizers. My father-in-law is a little shy of vegan food and sometimes needs coaxing. This cocktail helps ease him into the glorious dinner that will be prepared and ensures everyone finds some common ground: great meal, great cocktail, and enjoyable company.

Cinco de Mayo is just days away, which means it's time to start planning my menu and testing recipes for a little fiesta. To me, this holiday is meant to be enjoyed on a patio with cocktail in hand. That cocktail has to be a margarita.

I don't mean the neon green, super sweet, overly blended slushy mess. I'm talking about the real deal—no mix, and made from high-quality fresh ingredients. These really are the only requirements. There are a ton of recipes for the "perfect" margarita, all with different ratios of the key ingredients—tequila, orange liqueur, and lime. Some people like a more tart drink and prefer more lime, others like extra orange liqueur, some must have salt on the rim, and others are horrified at the thought of letting salt anywhere near their glass. The point is that there's no right or wrong way to make it as long as you include the basics, so play with the ratios until you find the margarita you like.

My recipe is for a strong and tart beverage, with just a hint of sweetness. You definitely won't be drinking these by the pitcher—or if you do, you won't remember it.

Happy Cinco!