The Rockport Herbies met on Wednesday and I gave a program on herbal cocktails and summer herb drinks- beyond iced tea. Here are my notes and some recipes:
Equal parts sugar and water
Heat and stir sugar in water to dissolve
For an Herbal Simple Syrup:
After syrup is made, add coarsely chopped or torn herbs and steep until the syrup is cool.
Strain, label and store in fridge.
For a Summer Herbal Soda:
Use about 1 tablespoon (or to taste) to an 8 ounce glass
Fill glass with ice and sparkling water, garnish with herb or a piece of fruit.
Strawberry Basil Lemonade
1 16-ounce glass
3 strawberries - de-stemmed
5 basil leaves
1.5 ounce Smirnoff Strawberry Vodka
1 ounce Island Oasis Strawberry Puree (or just pureed strawberries)
Fill (approximately 4 oz.) Lemonade
Muddle 3 strawberries - de-stemmed, with the five basil leaves and Smirnoff in a 16-ounce glass. Mix Strawberry Vodka, and Island Oasis Strawberry Puree in mixing glass or martini shaker. Add ice, shake for 15 seconds and pour into glass. Fill with lemonade and stir.
Garnish with extra strawberry and basil.
8 cups diced watermelon (about 1/2 of a small watermelon), plus slices for garnish
8 ounces lemon vodka, chilled
7 ounces simple syrup, recipe follows
1 (17.5-ounce) can coconut juice
1 cup sugar
1 cup water
Chill watermelon in the freezer for 30 minutes. Put all the ingredients in a blender and puree until smooth. Finish with a squeeze of fresh lemon. Serve very cold in a chilled glass, and garnish with watermelon or lemon slices.
- 2 cups fresh blackberries
- 1/4 cup plus 2 tablespoons sugar
- 2/3 cup water
- 1 1/2 tablespoons finely chopped fresh rosemary
- 1 (750-ml) bottle Prosecco (Italian sparkling white wine), chilled
- Garnishes: fresh rosemary sprigs and blackberries
Pour into a very fine sieve set over a glass measure and let stand 5 minutes (there will be about 1/3 cup). Discard solids (do not press on them). Chill syrup, covered, until cold.
Divide Prosecco among 6 small flutes, then pour 1 1/2 teaspoons syrup into each drink.
- 1 1/2 cups loosely packed fresh mint leaves
- 1/3 cup superfine sugar
- 1/2 cup elderflower liqueur
- 1/3 cup Champagne vinegar
- 1/4 cup fresh lemon juice
- 3 1/2 tablespoons fresh lime juice
- Chilled sparkling wine $
- Garnish: fresh mint leaves
- Muddle first 2 ingredients in a cocktail shaker to release
flavors; add elderflower liqueur and next 3 ingredients. Fill shaker
with ice; cover with lid, and shake vigorously until thoroughly
chilled (about 30 seconds). Strain into 8 (8-oz.) glasses; top with