Citrus
The most important thing you need to know about growing citrus for cocktails is that the rind is just as important as the juice. If you happen have a funky old citrus tree in your backyard and you believe its fruit to be inedible, you might be in luck. The peel might make fabulous limoncello or infused vodka. In fact, most of the great orange liqueurs like Curaçao come from Caribbean islands where Spaniards planted citrus trees, the trees produced nasty, inedible fruit, and someone figured out that the peels could be soaked in booze and still taste pretty good. Most citrus trees can be grown...
Read MoreChampagne Mojito
1 oz white rum .5 oz simple syrup (see note) .5 oz fresh-squeezed lime juice 2-3 sprigs fresh spearmint 3-4 oz sparkling wine (A dry Spanish cava works well. Segura Viudas is an excellent affordable option. Please don’t use Cooks or another rock-bottom cheap brand) Fresh or frozen strawberries, blueberries, or raspberries. Fruit can be left whole, but if the strawberries are large, slice them. Crushed ice Note: To make simple syrup, heat equal parts sugar and water until the sugar melts. Allow to cool. Keep refrigerated and use within 1-2 weeks. Don’t buy bottled...
Read MoreGrapefruit-Thyme Cooler
1.5 oz gin 1.5 oz fresh grapefruit juice ¼ fresh lime .5 oz thyme simple syrup (see note) Club soda Thyme sprig for garnish Note: Make thyme simple syrup by combining equal parts sugar and water, heating until sugar melts, then adding fresh thyme leaves and allowing to steep for 1 hour. Combine all ingredients except club soda and garnish in a cocktail shaker. Shake over ice and strain into a tall, skinny Collins glass, a short tumbler, or a Mason jar filled with ice. Top with club soda and garnish with thyme sprig.
Read MoreAgave Piña
1.5 oz 100% agave tequila 2 oz pineapple juice (fresh if possible) .5 oz agave nectar or simple syrup 2-3 fresh jalapeño slices 2-3 sage leaves ½ small lime Optional: Club soda or lemon-lime soda Squeeze lime into cocktail shaker and add other ingredients. Muddle sage leaves and peppers to release the flavors. Shake well over ice and strain into a cocktail glass. Optional variation: Pour into a tall, skinny Collins glass over ice and top with soda to taste.
Read MoreAgave y Sandia
1.5 oz 100% agave tequila .5 oz Combier or another orange liqueur 4-5 chunks fresh watermelon ¼ fresh lime 3-4 sprigs‘Margarita’ spearmint or rosemary Optional: fresh jalapeño slice Reserve a chunk of watermelon or herb sprig for garnish. Combine all ingredients in a cocktail shaker and crush with a muddler or wooden spoon, being sure to release all the watermelon juice. Shake with ice and strain into a cocktail glass. Add garnish.
Read MoreLemongrass Mojito
1.5 oz white rum .5 oz lemongrass simple syrup ¼ lime 3-4 sprigs ‘Mojito’ mint or another spearmint 1 stick lemongrass 4-6 oz club soda Crushed ice Reserve one sprig of mint for garnish. Make simple syrup by heating equal parts sugar and water until the sugar melts, then add the lemongrass allow to cool and steep for one hour. Combine rum, simple syrup, mint, and lemongrass in a cocktail shaker, then squeeze lime juice into shaker and drop the lime in. Using a muddler or a wooden spoon, gently crush all ingredients to release...
Read MoreBooks by Amy Stewart
The Drunken Botanist
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