This month we will concentrate a bit on mint and blueberriess. Blueberries are in season now at your local farmers markets and stands. Mint is always in good supply and somewhat invasive. We are also highlighting cucumber since it is light and refreshing and we are still in a drought. Very soon your gardens will be overflowing with cucumbers and we want to make sure you don’t have to throw any away.
I also want to take the time to have you taste my simple syrup again this made with Stevia leaves instead of sugar. It is completely natural and sugar free. If you are trying to cut sugar out of your diet and especially your “extra” calories that come from cocktails- be sure to have that conversation with me.
Grandma’s Mint Iced Tea
In a large container:
Add 7 regular tea bags and approx.. 24 mint leaves
Pour in a quart of boiling water and steep for 4-5 minutes
Remove mint and tea bags and set aside
Pour tea into a gallon container
Add ½ cup of sugar
4-5 packets of stevia
A few ice cubes
Stir until sugar dissolves
Steep mint and tea bags a second time for 4-5 minutes
Drain contents into a gallon container
Add 1 6oz can of frozen lemonade and stir
Squeeze any tea from mint and tea bags into container
Yield: 1 gal (if shy, just top off with some water)
Continue reading “Thirsty Thursday July 19th”
This month we will concentrate a bit on herbs and strawberries. Strawberries are in season now at your local farmers markets and stands. Herbs are always in good supply. We are also highlighting cucumber since it is light and refreshing and we are in a drought. Pairing cucumber with a ghost pepper tequila may surprise you, but it is refreshing, bright, bubbly with a hint of heat on your lips. It will cool you off!
I also want to take the time to have you taste my simple syrup made with Stevia leaves instead of sugar. It is completely natural and sugar free. If you are trying to cut sugar out of your diet and especially your “extra” calories that come from cocktails- be sure to have that conversation with me.
Continue reading “Thirsty Thursday June 21st”
I LOVE the summer heat and a cool refreshing cocktail. What says cool more than a cucumber? Certainly not the back side of your pillow! Yes, cucumber is the theme this month along with crisp soda water, lemonade and my favorite; lemongrass. Here are the recipes for Thirsty Thursday :
2 shots Hendrick’s Gin
1 Large handful of ice cubes, plus more for each glass
8-10 large leaves of Thai basil cut into chiffonade, plus two stems for garnish
12-14 slices of English/Persian cucumbers (8 for shaker)
1 tablespoon lemon juice
1 can San Pellegrino orange soda
Add a handful of ice, gin, basil chiffonade, 8 slices of cucumber, and lemon juice to a shaker. Shake vigorously.
Add a few cubes of ice to two glasses. Pour half of the San Pellegrino into each glass, and top with half the icy strained goodness from the shaker. Garnish with a sprig of thai basil and a few slices of cucumber. Admire, then stir, sip, and be cooled! Continue reading “July_2017 Thirsty Thursday Cocktails”
August Thirsty Thursday Cocktail Recipes
A little bit of this, a little bit of that and a whole lot of cucumber this month! But isn’t that always the way? Here are the following drink/cocktail recipes we will be serving up at Scenic Roots on August 18th. Remember the Garden Center will be open from 5:30-7:00 pm to sample cocktails inspired and made right from your gardens and for you to shop at will 😉 This is a FREE event!
•1 (750 ml) bottle dry white wine
•3/4 cup gin
•2 tablespoons superfine sugar
•1/2 honeydew melon, cubed
•1/2 seedless cucumber, sliced
•1/2 cup packed fresh mint leaves
•1 cup sparkling water or club soda
Continue reading “Thirsty Thursday August Cocktail Recipes”
Here are the following drink/cocktail recipes we will be serving up at Scenic Roots on July 28th, 2016 for Thirsty Thursdays. Remember the Garden Center will be open from 5:30-7:00 pm to sample cocktails inspired and made right from your gardens and for you to shop at will 😉 This is a FREE event!
• Ripe seedless watermelon, cut into 1″ cubes (about 3-4 cups)
• 2 limes, juiced
• 4 ounces good quality white tequila
• 2 ounces orange flavored liqueur (Cointreau or Grand Marnier)
• Ice (2-3 cups)
• lime, for glass rimming and garnish (optional)
• course sea salt
• simple syrup (optional)
Rub lime around rim of glasses and dip in sea salt.
Fill half a blender with the cubed watermelon. Add about 2 cups ice. Add the tequila, liqueur, and lime juice. Blend until watermelon is pureed & the ice is crushed.
Fill salt rimmed glasses with ice, pour the margarita over and garnish with lime (if desired). If your watermelon is not particularly sweet you can add some simple syrup, or superfine sugar to the blender.
• 1.5 oz Hendricks’ Gin
• .5 oz St. Germain Elderflower Liquer
• 3-4 chucks of cucumber
• 2-3 sprigs basil
• ¼ lemon
• Club Soda
• Basil leaf for garnish
Squeeze lemon into cocktail shaker and combine all ingredients except the club soda. Muddle cucumber and basil, then add ice, shake, and strain into a tall, skinny Collins glass filled with ice. Top with club soda and add garnish.
• One big handful of fresh lavender. Can be stems, leaves and flowers.
• 4 lemons
• Frozen concentrate of lemonade or limeade
Place lavender and cut slices of lemons into bottom of big serving pitcher and pile half a bag of ice onto top of lavender. This crushes the lavender and releases the oil. Let melt over night. Add lemonade concentrate the next morning and mix with water per instructions on can. Add water to taste. Serve over ice.