***July-August 2022 Dinner Group Winner***
Whiskey cocktail from New Orleans and one of the oldest cocktails with American origins.
Makes 1 cocktail
• 1 cube sugar
• 3 dashes Peychaud’s bitters
• ¼ ounce Herbsaint
• 1 ½ ounces rye whiskey
• lemon twist for garnish
1. Fill a rocks glass with ice cubes and chill
2. In a mixing glass or second rocks glass, use Peychaud’s bitters to
soak the sugar cube
3. Crush or muddle the sugar into the bitters
4. Add the ...
1 oz. simple syrup
2 oz. fresh lemon juice
4 oz. gin
8 oz. Prosecco or sparkling wine
Ice for shaking
Mix gin, lemon juice and simple syrup in a cocktail shaker and then add ice.
Shake until cold, then strain into champagne flutes.
Top with Prosecco.
NOTE: For a group, you can mix the simple syrup, lemon juice and gin together in a pitcher and keep on ice. Pour mix into individual glasses and top with Prosecco to serve.
3 round slices of fresh jalapeño, including seeds
1 rounds slice fresh cucumber, unpeeled or peeled
several fresh cilantro leaves and stems
2 oz. 100% agave silver tequila
1 oz. lime juice
1 oz. Cointreau
1/2 oz. agave syrup
In a shaker muddle 3 jalapeño slices including seeds, 1 slice cucumber, several cilantro leaves and stems. Add remaining liquid ingredients.
Add ice and shake.
Pour into short salt-rimmed glass and enjoy!
8 whole star anise
2 Tbsp whole pink peppercorns, plus additional for garnish
1 Tbsp whole cloves
3 C water
1 C sugar
½ C fresh thyme sprigs plus 8 additional sprigs for garnish
4 C chilled club soda
Toast anise, 2 Tbsp peppercorns and cloves in a small skillet over medium-high heat until aromatic, stirring often, about 2 minutes. Wrap spices in a triple layer of cheesecloth; tie shut. Pound with rolling pin to crush spices lightly. Bring 3 C water and sugar to boil in medium saucepan and add spices in cheesecloth. Remove from heat, cover and steep 15 minutes. Add ½ C thyme sprigs, cover and steep 10 minutes longer. Strain syrup into a medium bowl and chill until cold. (DO AHEAD) Can be made 1 week ahead. Cover and keep refrigerated.
Fill 8 tall glasses with ice. Divide syrup among glasses. Add ...
There are hundreds of species of Salvia and probably dozens that would be appropriate for this recipe – Salvia officinalis (garden sage), S. elegans (honeydew melon sage, and pineapple sage), S. melissodora (grape scented sage), and S. dorisiana (fruit-scented sage) come to mind.
10 fresh sage leaves
2 cups vodka
1 2/3 cups sugar
Crush the sage in a mortar with a pestle until it is fragrant and transfer it to a 1-pint jar. Rinse out the mortar with some of the vodka, pour all the vodka over the sage, and let the mixture stand, covered, shaking it occasionally, in a dark place for 8 days.
In a saucepan combine the sugar with 2/3 cup water and simmer the mixture, stirring until the sugar is just dissolved. Transfer the sugar syrup to another 1-pint jar and chill it, covered, for 8 days.
Pour the sage mixture through a dampen ...