It’s Friday, it’s hot and I’m ready for a drink! This is the perfect cocktail for a hot summers night!!
2 parts Vodka
1 part St-Germain
½ part Lime Juice
Mix is a shaker with ice, serve in a martini glass.
In honor of Bastille Day I’m breaking out my favorite liqueur St-Germain – Vive La France! This one comes from Chow.com with a change – I was out of limes so I used meyer lemon instead. Its perfect for a hot summer day, come on what says summer more than rum?
4 oz elderflower liqueur
1 oz lemon juice
1 1/2 oz light rum
Combine in a shaker. Add ice, shake and serve!
This recipe was inspired by Bon Appetite, I made a few changes to suit our tastes. This is the perfect cocktail for a hot summer day – the tarragon and Elder liquor are great together.
10 large springs tarragon
2 lemons, thinly sliced
2 TBSP sugar
1 c gin
1/4 c st germain
1/2 c lemon juice
12 oz sparkling water
In a pitcher add tarragon, lemon slices, lemon juice and sugar – muddle the heck out of it. Add the gin and st germain, muddle more. Allow to seep for an hour or more, muddling when you think about it. Just before serving add the speaking water.
Serve over ice with tarragon and a few lemon slices.
I have this bottle of violet liqueur that has been sitting in my liquor cabinet untouched, which felt wrong. So I started experimenting and this is what I came up with. Not too sweet, light and refreshing.
1.5 oz vodka
0.5 oz violet liqueur
2 dash orange bitters
2 oz seltzer
In a shaker with ice, stir together vodka, violet liqueur and bitters. Pour into a rocks glass over ice add seltzer.
Since getting my Vitamix I’ve gone a little blender crazy, yup I’m trying to get every penny out of this purchase. This week it was mango margaritas – booze and serving a fruit? I’m in!
2 c ice
1/4 lime juice lime wedge
8 oz silver tequila
10 oz frozen mango
2 ozs orange liqueur
In a blender, pure the ingredients and blend until smooth. Pour into a glass and serve.
In honor of the Kentucky Derby we are drinking Mint Juleups!
1/2 c sugar
1/2 c water
In a small saucepan bring water and sugar to a boil. Stir until sugar is dissolved. Add mint sprigs and chill overnight.
Add 1 TBSP mint syrup to 2 oz bourbon and mint leaves. Muddle, add ice and soda.