Author: Marnie Rae Print Strawberry Rhubarb Shrub Sparkler ingredients: ½ cup rhubarb, cut into ¼” pieces 1 cup red wine vinegar 1 cup granulated sugar ½ cup sliced strawberries ¼ cup fresh basil, chopped 8 ounces club soda 2 mint sprigs instructions: How to cook Strawberry Rhubarb Shrub Sparkler Combine rhubarb, vinegar, and sugar in a medium saucepan over medium-high heat. Cover, bring to a boil, then reduce heat to low for 15 minutes, stirring occasionally, until rhubarb is completely broken down and strands are visible. To a large glass bowl, add rhubarb mixture, strawberries and basil. Using a potato
Yield: 8 Author: Marnie Rae Print Lemon Drop ingredients: 3 tsp lemon extract 1 tsp vanilla extract 1 cup sugar 1 cup water fresh mint 6 oz soda water instructions: How to cook Lemon Drop In a medium saucepan combine lemon extract, vanilla extract, sugar, and water. Bring to a boil over medium heat, stirring frequently. At boil, remove from heat and allow to cool. When cool, combine 2-3oz of ‘base’ with 6oz of soda water and a generous sprig of mint with ice in a shaker tin. Muddle well and strain into a martini glass, or over ice. Garnish
St. Patrick’s Day Cucumber Matcha “Mojito”
Author: Marnie Rae Print St. Patrick’s Day Cucumber Matcha “Mojito” ingredients: Matcha Simple Syrup 1/4 cup sugar 1/4 cup water 1 teaspoon matcha powder Cucumber Matcha “Mojito” Matcha simple syrup* 4 sprigs mint 6 slices cucumber, peeled Lime La Croix instructions: How to cook St. Patrick’s Day Cucumber Matcha “Mojito” Matcha Simple Syrup Combine ¼ cup sugar and ¼ cup water in a small saucepan over high heat. Bring to a boil, stirring until sugar is totally dissolved. Remove from heat. Add 1 teaspoon matcha powder into a small glass bowl and add the simple syrup, whisking vigorously until smooth.
Author: Marnie Rae Print Coffee Shot ingredients: 1 cup hot coffee 2 tablespoons heavy cream 2 tablespoons sugar 1 packet unflavored gelatin instructions: How to cook Coffee Shot Pour coffee, heavy cream and sugar into a medium bowl, whisking to combine. Quickly whisk in packet of unflavored gelatin, ensuring there are no clumps. Pour the coffee gelatin into mold of choice. Refrigerate for at least 1 hour, or until firm. Shoot! Created using The Recipes Generator