May_18 Thirsty Thursday Cocktails
So here we are again... Gardening season, spring, our bodies are starting to wake up and lean towards the warmth of the sun- FINALLY! With that we start up our Thirsty Thursdays again. May brings the beginning of many flavors. This week we highlight Basil, Strawberries, Rhubarb, Blueberries and Lemon Verbena.
Basil Lemonade
Ingredients:1/2 c loosely packed fresh basil leaves1/4 c honey1/2 c fresh lemon juice (3-4 lemons)4 c cold water4 c iceBasil sprigs (for garnish when serving - optional)Instructions:Mash honey and fresh basil together (using a fork or a mortar and pestle) until a paste is formed. In a large container or pitcher, combine the basil/honey mixture, lemon juice, and cold water. Cover and store in the fridge for a couple hours or overnight - note that the longer it sets, the more basil flavor there will be when served.Strain the lemonade mixture through a fine mesh sieve to remove any solids (and the mushy basil).To serve, put 1 cup of ice into each of 4 glasses. Pour lemonade over the ice (about 1 cup each) and garnish with a fresh sprig of basil, if desired.Strawberry Rhubarb Margaritas
Ingredients:Ice1 ounce Grand Marnier3 ounces Tequila1 tbsp lime juice (just a good squeeze from half lime)1 tbsp lemon juice (just a good squeeze from half lemon)2 ounces strawberry/rhubarb simple syrupStrawberry Rhubarb Simple Syrup:-1 cup sugar-2 cup water-4 rhubarb stalks, chopped-1 cup strawberries, slicedInstructions:1. In a pan, combine the water and the sugar and turn the heat onto medium.2. Add the Rhubarb and strawberries and bring to a simmer. Cook for about 5 minutes.3. Put through a fine strainer and dispose of the pulp. The syrup will be bright pink-red. Can refrigerate for up to a week.4. In a large pitcher or cocktail shaker, combine the simple syrup, lemon/lime juice and liquors. Shake together well.5. Fill each glass with ice cubes and divide the drink among the glassesLemon Verbena Simple Syrup
Ingredients:2c Water1c Sugar2 large lemons, zest of10 -12 lemon verbena leaves, slightly crushed in a mortar and pestlelemon verbena leaf, to garnishDirections: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.Strawberry Shrub & Black Pepper Cocktail
Ingredients:2 tablespoons black peppercorns1 pound fresh strawberries, hulled and diced1/2 cup sugar1/2 cup water1/2 cup apple cider vinegar, or more to tasteIce, for serving2 ounces vodka, or to tasteClub soda, for servingFreshly ground black pepper, for garnishDirections:1. Place peppercorns on a cutting board. Using bottom of a pan, gently smash peppercorns, breaking some open to release flavor. Transfer peppercorns to a double-lined piece of cheesecloth and tie with a piece of twine. Set aside.2. Place strawberries, sugar, and water in a medium saucepan. Add bundle of peppercorns. Bring to a boil. Reduce heat to low and simmer until thickened, 10-15 minutes. Cool to room temperature. Remove and discard peppercorn bundle. Pour mixture through a fine-mesh strainer, scraping off any syrup from bottom of strainer. Stir vinegar into syrup. Allow mixture to cool to room temperature. Store shrub, covered, in refrigerator for up to 1 week.3. To make a cocktail, place 1 large ice cube in a short glass. Add 2 ounces strawberry shrub, vodka, and top with club soda. Garnish with black pepper and serve.From the author: The amount of vinegar used in the shrub depends on how sweet and fresh your strawberries are. Start with 1/2 cup as noted, but taste the finished shrub after adding it and adjust as needed, adding another 2-4 tablespoons until mixture is a nice balance of tangy and sweet. Crushing the peppercorns slightly allows more of their flavor to release while simmering.Mint White Wine Sangria
Ingredients:1 bottle white wine (Pinot Grigio or Chardonnay)1 lemon, thinly sliced1 lime, thinly sliced8-10 mint leaves1 c sugar2 c waterInstructions:Prepare simple syrup by mixing on stovetop using a 2:1 sugar-water ratio, let come to a boil to dissolve sugar, let cool and reserve in fridge for later use.Once simple syrup is ready, add 1 Tablespoon to each wine glass. Then add mint leaves and stir/lightly muddle. Next add several slices each of lemon and lime.Top off with wine and let set for a few minutes so the flavors can meld together. Top off with more wine and citrus as needed.To create a pitcher, combine all ingredients and let sit for a couple hours before serving.
Ingredients:1/2 c loosely packed fresh basil leaves1/4 c honey1/2 c fresh lemon juice (3-4 lemons)4 c cold water4 c iceBasil sprigs (for garnish when serving - optional)Instructions:Mash honey and fresh basil together (using a fork or a mortar and pestle) until a paste is formed. In a large container or pitcher, combine the basil/honey mixture, lemon juice, and cold water. Cover and store in the fridge for a couple hours or overnight - note that the longer it sets, the more basil flavor there will be when served.Strain the lemonade mixture through a fine mesh sieve to remove any solids (and the mushy basil).To serve, put 1 cup of ice into each of 4 glasses. Pour lemonade over the ice (about 1 cup each) and garnish with a fresh sprig of basil, if desired.Strawberry Rhubarb MargaritasIngredients:Ice1 ounce Grand Marnier3 ounces Tequila1 tbsp lime juice (just a good squeeze from half lime)1 tbsp lemon juice (just a good squeeze from half lemon)2 ounces strawberry/rhubarb simple syrupStrawberry Rhubarb Simple Syrup:-1 cup sugar-2 cup water-4 rhubarb stalks, chopped-1 cup strawberries, slicedInstructions:1. In a pan, combine the water and the sugar and turn the heat onto medium.2. Add the Rhubarb and strawberries and bring to a simmer. Cook for about 5 minutes.3. Put through a fine strainer and dispose of the pulp. The syrup will be bright pink-red. Can refrigerate for up to a week.4. In a large pitcher or cocktail shaker, combine the simple syrup, lemon/lime juice and liquors. Shake together well.5. Fill each glass with ice cubes and divide the drink among the glassesLemon Verbena Simple SyrupIngredients:2c Water1c Sugar2 large lemons, zest of10 -12 lemon verbena leaves, slightly crushed in a mortar and pestlelemon verbena leaf, to garnishDirections: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.Strawberry Shrub & Black Pepper CocktailIngredients:2 tablespoons black peppercorns1 pound fresh strawberries, hulled and diced1/2 cup sugar1/2 cup water1/2 cup apple cider vinegar, or more to tasteIce, for serving2 ounces vodka, or to tasteClub soda, for servingFreshly ground black pepper, for garnishDirections:1. Place peppercorns on a cutting board. Using bottom of a pan, gently smash peppercorns, breaking some open to release flavor. Transfer peppercorns to a double-lined piece of cheesecloth and tie with a piece of twine. Set aside.2. Place strawberries, sugar, and water in a medium saucepan. Add bundle of peppercorns. Bring to a boil. Reduce heat to low and simmer until thickened, 10-15 minutes. Cool to room temperature. Remove and discard peppercorn bundle. Pour mixture through a fine-mesh strainer, scraping off any syrup from bottom of strainer. Stir vinegar into syrup. Allow mixture to cool to room temperature. Store shrub, covered, in refrigerator for up to 1 week.3. To make a cocktail, place 1 large ice cube in a short glass. Add 2 ounces strawberry shrub, vodka, and top with club soda. Garnish with black pepper and serve.From the author: The amount of vinegar used in the shrub depends on how sweet and fresh your strawberries are. Start with 1/2 cup as noted, but taste the finished shrub after adding it and adjust as needed, adding another 2-4 tablespoons until mixture is a nice balance of tangy and sweet. Crushing the peppercorns slightly allows more of their flavor to release while simmering.Mint White Wine SangriaIngredients:1 bottle white wine (Pinot Grigio or Chardonnay)1 lemon, thinly sliced1 lime, thinly sliced8-10 mint leaves1 c sugar2 c waterInstructions:Prepare simple syrup by mixing on stovetop using a 2:1 sugar-water ratio, let come to a boil to dissolve sugar, let cool and reserve in fridge for later use.Once simple syrup is ready, add 1 Tablespoon to each wine glass. Then add mint leaves and stir/lightly muddle. Next add several slices each of lemon and lime.Top off with wine and let set for a few minutes so the flavors can meld together. Top off with more wine and citrus as needed.To create a pitcher, combine all ingredients and let sit for a couple hours before serving.