Sluggers’ Strawberry Slushie
This grown-up take on a ballpark staple can also be made without an ice cream maker to do so put
1 cup of the wine, covered, in the refrigerator; chill. Purée the remaining wine with all remaining ingredients in a food processor. Pour the mixture into ice cube trays and freeze until solid. When you’re ready to serve, just purée the ice cubes with the remaining wine in a blender.
- 2 cups hulled strawberries
- 1 750 milliliter bottle dry Riesling
- 1 tablespoon fresh lemon juice
- 2 tablespoons sugar
Purée strawberries, Riesling, lemon juice, and sugar in a food processor until liquefied. Process in an ice cream maker according to manufacturer’s instructions. Divide among cups. Serve immediately with straws, or transfer to a container and freeze.
- Summer Strawberry Daiquiri (thestormbrewing.wordpress.com)
- Lemonade with Berry Ice Cubes (spoonful.com)
- Strawberry Lemonade (spoonful.com)
- Watermelon-Lime Slushy (savoryandsweetfood.wordpress.com)
Cucumber-Tea-Ni is the winning cocktail from the February 2013 Green Cocktail Contest.
Created by Mixologist Jason Walsh, head mixologist at Bistro La Promenade in New York City.
The recipe for the syrup is below and is very easy to mix up and I think you will find it useful in other cocktails as well. The vodka recommended here is Tito’s, a vodka produced in Texas. It is distilled from corn, making it a very interesting addition to this cocktail that will be ideal anytime and for any occasion.
- 1 1/2 ounce Tito’s Vodka
- 1/2 ounce Yellow Chartreuse
- 1 ounce Sencha Green Tea Syrup* (recipe below)
- 3/4 ounce fresh lemon juice
- 1 inch thick English cucumber
- Cucumber slice and mint sprig for garnish
- In a mixing glass, muddle one slice of cucumber.
- Add the other ingredients.
- Add 6 ice cubes, shake, then strain into a 7 oz coupe glass.
- Garnish with a slice of cucumber and sprig of mint.
*Sench Green Tea Syrup:
- 1/4 cup Sencha Green Tea Leaves
- 3 1/2 ounce sugar
- 7 ounce hot boiling water
- Combine Sencha leaves in pot with hot water that is around 180 degrees.
- Let over brew to bring bitterness out (around 7 minutes).
- Strain with a fine strainer and discard used Sencha tea leaves.
- Add sugar and stir until dissolved. Refrigerate in glass jar.
Some people don’t believe in happy accidents. But an accidental discovery in the sugarcane plantations of Brazil was exactly what led to the creation of The Caipirinha. Bold and full of untamed flavour, this cachaça drink is combined with sugar and lime
4 or 5 lime wedges
2 tsp of sugar or turbinado sugar
2 oz Cachaça
Muddle the sugar and lime wedges together in an old-fashioned glass until the sugar is dissolved and the lime juice is released. Fill the glass with ice and pour in the Cachaça. Stir briefly.
Best made with Pitu Cachaça.
LCBO Classic Cocktails – www.classiccocktails.ca