Thirsty Thursday April Cocktail Recipes

Here are the following cocktail recipes we will be serving up at Scenic Roots on April 21st, 2016.  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 😉

Strawberry Gin Smash

Serves 8:
2 tablespoons sugar
2 limes, juiced, about 4 tablespoons
1 pound fresh strawberries
2 cups gin
3 cups club soda
Fresh mint sprigs, to garnish

Muddle the sugar and limes in a pitcher that holds at least 8 cups (64 ounces). Set aside 6 to 8 small strawberries and make a small slice in their tips. Hull and slice the remaining strawberries and muddle the slices lightly with the sugar and lime juice.

Stir in the gin and club soda and pack the pitcher full of ice. Add mint sprigs to garnish. Pour into ice-filled glasses and garnish with a strawberry, slotted onto the edge of the glass.
• Make-Ahead Note: You can make this ahead; mix everything except the club soda and ice, then refrigerate overnight. A night in the fridge will also help the strawberries add more flavor and color to the drink.

Strawberry Rhubarb Sangria

Ingredients
½ cup sugar
1 cup water
4 rhubarb stalks, cubed
1 cup fresh orange juice (about 2 oranges)
2 pints fresh strawberries, hulled and quartered
4 cups (32 ounces) chilled ginger ale
1 bottle (750 ml) chilled white wine, such as Sauvignon Blanc
ice
fresh lime slices, for garnish
fresh mint, for garnish

1.In a small pot, combine the sugar and water. Bring to a rapid boil. Remove from heat, and stir in the rhubarb. Allow to cool down to room temperature. Transfer to a small bowl and chill in the fridge for at least 30 minutes.
2.In a large pitcher, combine orange juice, fresh strawberries, cooled rhubarb syrup, ginger ale, white wine, and ice. To serve, ladle into tall glasses with ice. Add a lime slice and a sprig of fresh mint. Enjoy!

Notes
yields: 4 to 6 servings

Classic Mint Julep

Ingredients
8-10 fresh mint leaves
1 teaspoon granulated sugar
2 ounces bourbon
Extra mint sprig, for garnish

1.In a glass, muddle mint leaves with sugar (if you don’t have a muddler, use the back of a wooden spoon).
2.Fill the glass with crushed ice. Top with bourbon and stir to combine. Garnish with fresh mint sprig.

Stawberry_Basil Lemonade

Chop strawberries, lemons and crush basil to a pitcher of water and let steep in the fridge overnight.  Enjoy!