Thirsty Thursday, September 2018

Our LAST Thirsty Thursday, September 20th

Join us for our very last Thirsty Thursday on September 20th,  5:30-7pm.   As always this is a FREE event.  Come sample cocktails inspired from your own garden.  This September we are going to highlight tomatoes, pumpkin and apples.  You cannot get anymore classic fall than those three.

Pumpkin and Apple Cider Fizz

Ingredients:
1 1/2 oz. pumpkin puree (canned or homemade*)
1 1/2 oz. 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.  Continue reading “Thirsty Thursday, September 2018”

Thirsty Thursday June 21st

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”

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”

April Thirsty Thursday Recipes

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
Ingredients:
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

Lemonade:
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)
fresh mint
1 lemon, sliced thinly

Directions:
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.

Make Lemonade:
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”