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 TwistIngredients:2c. water1c. sugar2 large lemons, zest of10 -12 lemon verbena leaves, slightly crushed in a mortar and pestleLemon verbena leaf, to garnishInstructions: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 waterPeach Bourbon Smash Ingredients:2oz Bourbon1oz Lemon Juice1oz Thyme Simple Syrup or plain simple syrup1 ripe peachFresh Ice2 sprigs fresh thymeThyme Simple Syrup1 cup sugar1 cup waterA few sprigs of thymeInstructions: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)Ingredients:1 lemon, sliced into thin rounds, seeds removed1 lime, sliced into thin round, seeds removed12 large fresh mint leaves1/3 c. agave nectar syrup½ c. gold tequila2 tbs. fresh lime juice1 (750 ml) bottle white wine (Chardonnay or a Blanc)3 oz. raspberries3 oz. blackberries½ Granny Smith Apple, sliced into small chunks2 c. lemon-lime soda (I used Sprite Zero)Instructions: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. Sparkling Cucumber Basil Lemonade- Recipe via the Kale & Caramel cookbookIngredients:3-inch length of cucumber, chilled and coarsely chopped ( about 1/2 cup), plus some extra slices for garnish2 to 3 fresh basil leave, plus more for garnish1/4 cup fresh lemon juice, plus lemon slices for garnish1/4 cup still water1 tbs honey or agave nectar1 oz Hendricks Gin3/4 cup sparking water, or more to tasteDirections: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.