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”
December Cocktail Recipes:
Thirsty Thursday is back on December 1 for some tasty Christmas inspires cocktails. How much do you LOVE the smell of a fresh cut Christmas tree? Have you ever wished you could taste it? Well now you can! We will be sampling a Balsam Shrub cocktail. Its made by making a simple syrup out of your Christmas tree needles, mixed with gin and cranberry juice. So cool right? Swing on by Thursday night from 5-7 for the recipe and a taste. We will also be mixing up cranberry Moscow mules, an apple cider sangria and plain ol apple cider.
Click below for recipes:
Continue reading “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”