Here are the following cocktail recipes we will be serving up at Scenic Roots on June 16th, 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!
Strawberry Basil Lemonade: To a large pitcher of lemonade add 2-3 cups of chopped strawberries and a handful of chopped basil. The longer this lemonade sets the more the basil flavor will infuse with the beverage!
Blueberry Mint Mojito
1.Blend or muddle blueberries until smooth. Set aside.
2.Use a muddler or wooden spoon to blend in mint leaves and sugar.
3.Stir in rum, lime juice, and blueberry mixture.
4.Pour over club soda & ice. Gently stir.
5.Garnish with extra blueberries, lime, and mint if desired.
Blackberry Lemon Margarita
For the Margarita:
•1/4 cup sugar
•2 lemons (use Meyer lemons if possible)
•4 teaspoons blackberry puree
•4 ounces prepared lemonade (homemade or store bought)
•4 ounces good quality silver tequila
Process blackberries in a blender until smooth. Place a wire mesh colander over a small bowl and pour the blackberry puree into the colander, pushing it through the wire mesh and into the bowl with the back of a spoon. Add 1 to 2 tablespoons sugar to the seedless puree and stir to combine. Taste and add additional sugar if desired. Cover bowl and refrigerate puree until ready to make cocktails. Can be made several days in advance.
Place 1/4 cup sugar on a small plate. Add the zest of one lemon and mix to combine. Run the cut side of a lemon lightly around the rim of your margarita glasses and then dip the moistened rim into the sugar/zest mixture to coat the rim. Fill each glass about half-way with ice.
Fill a cocktail shaker about 3/4 full with ice. Add 2 teaspoons of the blackberry puree, 2 ounces lemonade, and 2 ounces silver tequila. Squeeze in the juice of 1/2 a lemon. Place cover on shaker and shake vigorously. Strain through the cocktail shaker over ice. Garnish with a slice of lemon and a blackberry and serve.
Lemon Verbena Twist
2 large lemons, zest of
10 -12 lemon verbena leaves, slightly crushed in a mortar and pestle
lemon verbena leaf, to garnish
Make the syrup by heating together the water, lemon zest and the sugar. Bring to a boil, take off the heat and allow to infuse until cold. Bring back to a boil and immediately add the lemon verbena leaves. Take off the heat and allow to infuse until cold.
Strain the syrup in to a bottle or jar in the fridge until needed. Discard the lemon verbena leaves.
To make Lemonade: Pour some syrup into a glass and add water to taste. Serve with ice and garnish with a lemon verbena leaf and a lemon slice.
To make a Twist: Add 1oz of vodka and splash of soda water