Here are the following cocktail recipes we will be serving up at Scenic Roots on May 19th, 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.
Mixed Berry Mojito
Yield: 2 drinks
2 tablespoons fresh blackberries
2 tablespoons fresh raspberries
6 mint leaves
2 teaspoons Truvia sweetener or sugar
2 large lime wedges
4 ounces rum
Take two short cocktail glasses and fill with equal parts blackberries, raspberries, mint leaves and Truvia.
Squeeze lime wedges into the glass and pour in rum.
Muddle the mixture together breaking up the berries and bruising the mint.
Add in ice and top with seltzer. Gently stir to combine.
Homemade Honey Lemonade with Fresh Mint
Heat 1-1/2 cups of water on the stovetop over high heat until steaming but not boiling, and remove from the heat and whisk in the honey until dissolved.
Place ice in a pitcher.
Pour honey mixture, 7 cups of cold water, and one cup of fresh lemon juice over ice and stir. Add mint and push with spoon so submerged. Add more ice if desired.
ooh, berry berry
Step 1 : Fill cocktail glass with ice and 1/2 with mint simple syrup and 1/2 fill with club soda
Step 2 : In a cocktail shaker, muddle raspberries
Step 3 : Pour gin into cocktail shaker and mix together
Step 4 : Strain raspberry and gin mix over glass
Step 5 : Add garnish and enjoy
mint simple syrup ingredients:
1 1/2 cups of chopped mint leaves
1 cup of sugar
1 cup of water
Boil for 2 minutes. Pour syrup through fine mesh, pressing on hard solids. Cover and chill, keeps for two weeks.
Rhubarb and Ginger Spritzer
Rhubarb and Ginger Syrup:
* 4 stalks fresh rhubarb, cut into 1/2-inch pieces (about 4 cups)
* 4-inch piece fresh ginger, peeled and coarsely chopped
* 3 cups sugar
* 2 cups water
* Sparkling water
Combine the rhubarb, ginger, sugar and water in a large saucepan and bring to a boil. Reduce heat and simmer, uncovered, until the rhubarb is soft. Remove from heat and let sit for 30 minutes.
Pour mixture through a fine-mesh sieve into a bottle. Chill syrup completely.
Combine sparkling water with syrup to taste. Serve over ice.
strawberry basil margaritas
1 can (12 ounces) frozen limeade concentrate
10 strawberries (or 12 if you’re using smaller ones from the farmer’s market or your backyard.)
8 basil leaves
2 to 2 1/2 cups tequila (gold or silver)
1. Empty the limeade concentrate into a pitcher. Add 2 1/2 cans of water. Add 18 ounces, or 2 1/4 cups cans of tequila (or a bit less, if you don’t want your drinks to be quite as strong).
2. Hull the strawberries, slice lengthwise, and add to the pitcher.
3. Crumple the basil a little in your hands or muddle it a bit (this will help the basil flavor release into the drink) and add it to the pitcher, too.
4. Place the pitcher, covered, in the fridge overnight, or for at least four hours. (We drank after about 20 minutes and were still delicious)
When you remove the pitcher from the fridge, your margaritas will be a lovely pale pink color. Serve over ice and enjoy!
Makes 1 pitcher, or about 8 servings