Thirsty Thursday July 19th

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”

September_17 Thirsty Thursday Cocktails

Here are the recipes for our September Thirsty Thursday cocktails:

Pumpkin and Apple Cider Fizz
Author: Brandon Matzek
Serves: 1
Ingredients
1 1/2 oz. pumpkin puree (canned or homemade*)
1 1/2 oz. vanilla vodka
2 oz. apple cider
1 1/2 oz. ginger beer

Instructions
Fill a cocktail shaker with ice then add pumpkin puree, vanilla vodka and apple cider. Shake vigorously until well chilled.
Strain into a glass filled with ice and top off with ginger beer.
Notes
*To make your own pumpkin puree: Preheat your oven to 400°F. Cut a pie pumpkin in half and scoop out seeds and strands. Place cut side down on a baking sheet and roast for 30 – 40 minutes. The texture of the pumpkin flesh should be soft when pierced with a fork. Let cool a bit. Scoop flesh into a food processor and puree until smooth.

Fall Harvest Sangria
For the Spicy Apple Cider…
2 cups apple cider
1/4 cup honey
1 inch slice fresh ginger
2 cinnamon sticks
1/2 teaspoon cloves
1/2 teaspoon pumpkin pie spice or allspice
For the Sangria…
2 cups spicy apple cider
1 bottle of sauvignon blanc (or pinot grigio, chardonnay, or your favorite dry white)
1/2 cup ginger brandy or bourbon
2 cinnamon sticks
2 Honeycrisp apples, chopped
1 Granny Smith apple, chopped
2 pears, chopped
1 cup club soda
Instructions
For the Spicy Apple Cider…
Combine ingredients in a medium sized saucepan. Bring to a simmer over medium-high heat. Remove from heat and allow to cool completely. Strain.
For the Sangria…
Mix ingredients together in a large pitcher. Refrigerate at least an hour before serving, but at least overnight to steep for best results. Add club soda just before serving, so you don’t lose the fizz!
-by Erica Continue reading “September_17 Thirsty Thursday Cocktails”

July_2017 Thirsty Thursday Cocktails

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 :

Siam Sip
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”

Thirsty Thursday August Cocktail Recipes

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!

Cucumber/Melon Sangria

Image courtesy of Alanna Taylor Tobin | The Bojon Gourmet

Ingredients
•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”