How to infuse herbs into your cocktail~
This method gently releases the herb oil into the cocktail. Place the herb in the glass and press the leaves against the side of the glass; releasing the fresh flavors into the glass, allowing them to permeate the spirits.
Pulsing herbs and vegetables:
Using the food processor , chop vegetables and herbs and then add them to the spirits or fruit juices.
Adding a spring of a savory of herb to the cocktail. The scent of a strong herb is the first thing noticed when sipping the cocktail.
Spirits and Juices that make great Cocktails from the Garden~
White Grape Juice
Cocktail Making Tools~
a muddling stick
a bar spoon
The best tasting cocktails come from using the freshest herbs, fruits, and juices and good quality alcohol.
makes 1 1/2 cups
In a small saucepan, bring 1 cup sugar and 1 cup water to a boil; simmer until the sugar is dissolved, 3 minutes. The Simple Syrup can be refrigerated for up to 3 weeks.
Here is another Simple Syrup Recipe~
Garden-Infused Simple Syrup
Fromby Amy Stewart
"Simple syrup" is a cocktail staple for balancing the flavors in other ingredients. It can also be used to add a hint of sweetness and flavor to seltzer.
- 1/2 cup herbs, flowers, fruit or spice
- 1 cup water
- 1 cup sugar
- 1 oz vodka (optional)
Combine all ingredients except vodka in a saucepan. Bring to a simmer and stir well, until the sugar has dissolved. Let the mixture cool and pour through a mesh strainer. Add the vodka (if using) as a preservative and keep refrigerated. Good for one to two weeks; lasts longer in the freezer.
2 to 3 firm tomatillos~ remove husks and wash well and chop
1 green pepper chopped
1-2 jalapeno peppers chopped
5 green onions , white parts only
2 T fresh cilantro
2 to 4 Tablespoons fresh lime juice
1 cup white grape juice
Place first 4 ingredients in the food processor and pulse until blended. Add lime juice and 1 cup white grape juice white grape juice. Pulse again until smooth. Refrigerate for 30 minutes or until cold.
Serve in shot glasses, using a flat leaf parsley stem for garnish.
The Best Bloody Mary~ Garden Style
4 to 5 roma tomatoes, coursely chopped
1 carrot, peeled and coursely chopped
1 small fennel bulb, trimmed and coursely chopped
1 clove of garlic, chopped
1 beet, peeled and chopped
1 bay leaf
1 Tablespoon kosher salt
3 Tablespoons fresh lemon juice
1/2 tsp celery seeds
6 Tablespoons worcestershire sauce
1 tsp hot pepper sauce
1 Tablespoon grayd horseradish
2 tsp coursely groung black peppercorns
1 tsp hot chili sauce
1/4 cup guiness
3 cups vodka or gin
Place first 6 ingredients in a large pot and add enough water to cover, bring to boil, heat to medium and simmer uncovered for about 50 minutes or until vegetables are very soft. Discard bay leaf. Add salt and lemon juice. cool slightly. Puree vegetable mixture in blender. add enough water to make 8 cups. Cover and chill.
Grind celery seeds. Add celery seed, worcestershire sauce, hot pepper sauce and guiness to the vegetable mixture. Cover and chill over night. Divide cold mixture among glasses with ice add vodka or gin. Stir and garnish.
1 cup loosely packed baby arugala
4 1/2 tsp agave nectar
4 1/2 tsp fresh lime juice
1/2 cup Gin ( Hendrick's ) This is a Scottish gin infused with cucumber and rose petals
Combine 1 cup arugula, agae nectar and lime juice in a cocktail shaker. using a muddler or long handled spoon, mash until arugala is wilted, atleast 1 minute. add gin. fill cocktail shaker with ice cubes, Garnish with arugula leaves.
Yields 2 drinks
2 Basil Leaves
1/2 shot glass of Vodka
dash of raspberry syrup
Roll the basil leave up tightly, cur into thin strips and chop finely. Place the basil strips in the bottom of a shot glass, then almost fill up with crushed ice. pour in vodka, stir and add dash of raspberry syrup.
8 mint leaves, plus one for garnish
2 dashes simple syrup
2 parts white rum
1 dash soda water
Muddle the mint, lime and simple syrup.
Fill glass with crushed ice, add the rum, then the dash of soda water. Garnish with mint and serve with long straws.
1/2 apple~ Pink Lady
1 sprig fresh thyme
1 1/2 T fresh basil , chopped
1 tsp fresh mint, chopped
1 cup baby tomatoes
Roughly chop the apple and strip the leaves off the thyme sprig. Press the herbs through the juicer, followed by the apple, then press through the tomato. Stir the juice and pour into a glass, garnish with thyme leaves.
Ice Water can be so interesting~
Slice cucumber with skin on and add to cocktail
Key Limes ~ puncture about 4 to 5 holes in the limes and freeze them and use them like ice cubes
Cherry Tomatoes can be pierced and frozen
Star anise can be frozen in an ice cube tray of water
Freeze grapes or raspberries
Mandarin oranges can be cut into circles and frozen
Yummy cocktails can also be made without alcohol~
15 mint leaves
1 tsp raw sugar
1 ounce fresh lime juice
1/2 ounce simple syrup
4 ounces chilled ginger ale
in a cocktail shaker, muddle the mint, sugar, lime juice and simple syrup. Add ice, shake well and pour into a glass. top with ginger ale.
Cucumber Cooler ~ makes one drink
1/2 small seedless cucumber, grated plus 4 thin cucumber slices
1/2 cup fresh pineapple chunks
2 ounces pineapple juice
1/4 oz simple syrup
1 oz chilled club soda
Strain the grated cucumber through cheesecloth-lined strainer set over a bowl. twist and squeeze the cheesecloth to extract as much liquid as possible ~ 2ounces of cucumber juice
in a cocktail shaker, muddle the pineapple chunks and juice with the simple syrup. Add the cucumber water and ice. Shake well. Pour into a glass and top with the soda and cucumber slices.
Fresco ~ makes one drink
4 ounces club soda
1 1/2 ounces fruit nectar
1 oz cranberry juice
3/4 ounces fresh grapefruit juice
1/2 ounce fresh lime juice
1/2 ounce simle syrup
2 dashes if angostura bitters
2 sprigs of thyme
Fill a cocktail shaker with ice. Add all of the remaining ingredients except one thyme sprig and shake well. Strain into an ice filled glass and garnish with remaining thyme sprig.
5 cherries, pitted, plus 1 cherry for garnish
3 mint leaves
1 hot chili, halved and seeded
1 ounce lemon juice
2 ounce simple syrup
2 ounce chilled club soda
In a cocktail shaker, muddle the 5 pitted cherries, mint leaves and chili. Add ice and rum, leon juice and simple syrup; shake well. Strain into and ice filled glass, stir in the club soda and garnish with a cherry and mint sprig.