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.
Full of juicy watermelon, fresh mint and a dash of cherry, this refreshing cocktail would make a great drink any day!!
The ingredients can be increased to suit the number of servings needed.
Makes 1 serving
3 fresh mint sprigs
¼ cup (60 mL) watermelon purée
1 tsp (5 mL) cherry-flavoured syrup OR grenadine
3 tbsp (45 mL) freshly squeezed lime juice
¼ cup (60 mL) light rum
2 tbsp (30 mL) chilled sparkling water OR club soda
Sugar cane stirrer AND lime wedge (optional)
In a tall glass, place mint. Using the back of a wooden spoon, muddle to release oil.
In a blender, purée watermelon for 20 seconds. In a cocktail glass, combine watermelon, cherry syrup, lime juice and rum. Stir well. Add ice and top with sparkling water. Garnish with a sugar cane stirrer and lime wedge, if desired, and serve immediately.
It’s supposed to be sunny all weekend so remember that there is no stronger sunscreen than sitting in a bar!
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