July 2019 Thirsty Thursday

Join us this Thursday, July 25th from 5:30-7pm for a FREE tasting event.   Sip and shop, mingle and enjoy the garden center while you sample cocktails made fresh from the ingredients in your gardens.   We are highlighting berries, cucumber, Herbs (basil, mint, thyme, lemon verbena) and peaches (from Crow Farm) this month.  No reservations required. Bring your friends, family or neighbors; have a couple sips and head out to one of our fabulous local restaurants after.

Lemon Verbena Twist
2c. water
1c. sugar
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

Peach Bourbon Smash 

2oz Bourbon
1oz Lemon Juice
1oz Thyme Simple Syrup or plain simple syrup
1 ripe peach
Fresh Ice
2 sprigs fresh thyme

Thyme Simple Syrup
1 cup sugar
1 cup water
A few sprigs of thyme

In a martini shaker add bourbon, lemon juice and simple syrup. Cut peach in half, remove pit and squeeze smashing the peach in you r hand over the martini shaker. Any peach pieces that fall in is fine.
Shake vigorously to infuse ingredients.
Fill a low ball glass with fresh ice and pour in bourbon mix.
Garnish with fresh thyme sprig.

Thyme Simple Syrup:
In a small saucepan, combine the sugar, water and thyme.
Once it boils, remove from heat and let cool completely.
Remove thyme and transfer to a container and chill in the fridge until ready to use.

Tequila Sangria (recipe adapted from Bobby Flay)

1 lemon, sliced into thin rounds, seeds removed
1 lime, sliced into thin round, seeds removed
12 large fresh mint leaves
1/3 c. agave nectar syrup
½ c. gold tequila
2 tbs. fresh lime juice
1 (750 ml) bottle white wine (Chardonnay or a Blanc)
3 oz. raspberries
3 oz. blackberries
½ Granny Smith Apple, sliced into small chunks
2 c. lemon-lime soda (I used Sprite Zero)

Place the lemon, lime, mint in the bottom of a large pitcher. Use a muddler to mash them together.
Add the agave syrup, tequila and lime juice. Stir to combine.
Add the raspberries, blackberries, and apple. Top with white wine. Stir.
Cover and refrigerate for 4-24 hours.


Image courtesy of Alanna Taylor Tobin | The Bojon Gourmet

Sparkling Cucumber Basil Lemonade– Recipe via the Kale & Caramel cookbook

3-inch length of cucumber, chilled and coarsely chopped ( about 1/2 cup), plus some extra slices for garnish
2 to 3 fresh basil leave, plus more for garnish
1/4 cup fresh lemon juice, plus lemon slices for garnish
1/4 cup still water
1 tbs honey or agave nectar
1 oz Hendricks Gin
3/4 cup sparking water, or more to taste

Add the chopped cucumber to a blender or food processor with the basil, lemon juice, still water, and honey. Blend until smooth, then distribute evenly between two glasses. Add the gin & sparkling water.