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.
So here we are again… Gardening season, spring, our bodies are starting to wake up and lean towards the warmth of the sun- FINALLY! With that we start up our Thirsty Thursdays again. May brings the beginning of many flavors. This week we highlight Basil, Strawberries, Rhubarb, Blueberries and Lemon Verbena.
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”
Join us this Thursday night, April 20th from 5:30-7pm. We will showcase seasonal cocktails made from the plants you grow in your own garden. We will demonstrate how to use your garden harvest to create tasty, refreshing, praise worthy cocktails to share with your friends, neighbors and family- From Garden to Glass! Everything from herbs, veggies, berries, shrubs and flowers. We highlight what is in season now or what will be coming into season very shortly. This Thursday we will be showcasing mint, rhubarb and strawberries.
Mint Ginger Lemonade
Mint Ginger Simple Syrup:
3/4 cup sugar
3/4 cup water
1/2 cup packed mint leaves, torn
1-inch piece of fresh ginger, diced
3 cups cold water
3/4 cup freshly squeezed lemon juice (roughly 6-7 large lemons)
batch of mint ginger simple syrup (see recipe above)
1 lemon, sliced thinly
Prepare Simple Syrup:
Combine all of the simple syrup ingredients in a small saucepan.
Bring to a low simmer, and stir until the sugar has dissolved completely.
Boil and simmer the syrup for an additional 1-2 minutes. Remove and place in a heatproof bowl. Allow to come temperature, or alternative cover and allow to infuse in the fridge for at least 30 to 45 minutes or overnight (for a more intensely flavored lemonade).
Once chilled, strain simple syrup through a fine-mesh sieve. Discard the mint leaves and ginger pieces.
In a large pitcher, combine the water, lemon juice, and a full batch of mint ginger simple syrup. Stir well.
Add fresh mint and sliced lemon slices to the pitcher as desired. Chill.
Serve lemonade chilled or alternatively, over homemade mint ice cubes (simply add fresh mint leaves to your ice cube tray–optional). Continue reading “April Thirsty Thursday 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.