Many of you know the classic southern drink, the Mint Julep (recipes below), but there are heaps more drinks you can make with the herbs you've been growing. Here are some suggestions: Herbal Soda, Thyme Lemonade, Watermelon-basil Margaritas, and The "Capote" Martini.
Here's how you make them,
Mint Julep
Ingredients:
- leaves from 4-5 mint sprigs
- 2 sugar cubes or 1/2 oz simple syrup
- 2 1/2 oz bourbon
- mint sprig for garnish
Preparation:
Place the mint and simple syrup or sugar into a julep cup, collins glass or double old-fashioned glass.
Muddle (crush) well to dissolve the sugar and to release the oil and aroma of the mint.
Add the bourbon.
Fill with crushed ice and stir well until the glass becomes frosty.
Garnish with the mint sprig.
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| from chicshopperchick.com |
Herbal Soda
(Serves 4-5)
Ingredients
1/4 of sugar (or preference)
1/2 ounce fresh herbs, such as basil, lemon verbena, mint, tarragon, or thyme (plus some for garnishing) choose one
1 teaspoon freshly squeezed lemon juice
Sparkling water or club soda, for serving
Preparation:
Put sugar and 1/2 cup water into a medium saucepan over medium heat. Bring to a simmer, stirring until the sugar has dissolved. Remove from heat and add one kind of herb. Cover it and let it cool completely.
Pour the resulting syrup through a wire mesh filter into a small container and discard herbs. Stir in lemon juice. Refrigerate at least 30 minutes.
In ice-filled glasses, add 2 to 4 tablespoons syrup, top with sparkling water or club soda, and stir. Garnish with sprigs.
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| from thechalkboardmag.com |
Thyme Lemonade
(Serves 4)
Ingredients
3/4 cups sugar
1 bunch fresh thyme, plus sprigs, for garnish (optional)
1 cups fresh lemon juice (from about 5 lemons)
1/2 cup gin or vodka (for adults only)
Preparation:
In a medium saucepan, bring sugar, thyme, and 1/2 cup water to a boil. Stir this until the sugar is dissolved. Stir in lemon juice, gin (if you want it), and 3 cups of cold water. Strain the mixture into a large pitcher. Refrigerate. Serve over ice, garnished with thyme sprigs.
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| from tastykitchen.com |
Watermelon-basil Margaritas
(Makes 3)
Ingredients
3.75 pounds watermelon, rind and seeds removed, fruit cut into 1-inch cubes
2 teaspoons superfine sugar
3 ounces (1/3 cup) silver tequila (or none for "virgin" margaritas)
12 basil leaves, plus more for garnishing
1.5 ounces (1/4 cup plus 2 tablespoons) triple sec (or none, of course)
3 cups of ice
Cucumber slice for garnishing
Preparation
Place about half the watermelon cubes on a baking sheet and freeze (1 hour minimum).
Puree remaining watermelon and the sugar in a blender until smooth.
Pour tequila and basil into a glass pitcher, and muddle (crush) with a wooden spoon. Stir in watermelon juice and triple sec. Refrigerate. Place watermelon cubes in glasses. Pour watermelon margarita over the watermelon ice. Serve garnished with basil or cucumber or both.
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| from cozydelicious.wordpress.com |
The "Capote" Martini
You'll make Truman proud with this drink.
Ingredients
1/2 ounce Cream Sherry
2 1/2 ounces Vodka (If you're using a lower-end vodka, make sure to run it through the water filter--it helps)
1 green olive, stuffed with a pimento (or more if you prefer a very dirty martini)
1/2 teaspoon fresh rosemary, plus 1 sprig for garnishing
Preparations:
Combine the sherry, vodka, and rosemary needles in a martini shaker filled with ice. Shake, and strain into a chilled martini glass. Stick the bottom of the rosemary sprig through the olive(s) and place it in the glass.
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| from celebtoast.com |
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