Bloody Mary
Ingredients
• 1 1/2 ounces vodka
• 3 ounces bloody mary mix
• 1 stalk celery
• pinch of pepper
• pinch of salt
Directions
- Fill glass with ice.
- Add Vodka and bloody mary mix.
- Stir well.
- Garnish with salt, pepper, and celery stalk.
Pineapple Cooler
Ingredients
• 1 large fresh pineapple
• 1 1/4 cups sugar
• 11 sprigs fresh lavender, rosemary, or lemon verbena
• 1/4 cup fresh lemon juice
Directions
• Cut the peel from the pineapple, remove the core, and cut the fruit into 1-inch pieces.
• Place the fruit in a food processor fitted with a metal blade and pulse until the pineapple is crushed but not pureed. Transfer to a large nonreactive pot, add the sugar, 4 cups water, and 3 herb sprigs.
• Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook for 15 minutes. Strain the mixture through a fine mesh sieve.
• Gently press the solids to extract the juice. Cool and stir in the lemon juice. Serve over ice garnished with the remaining herb sprigs.
• 3 ounces bloody mary mix
• 1 stalk celery
• pinch of pepper
• pinch of salt
Directions
- Fill glass with ice.
- Add Vodka and bloody mary mix.
- Stir well.
- Garnish with salt, pepper, and celery stalk.
Pineapple Cooler
Ingredients
• 1 large fresh pineapple
• 1 1/4 cups sugar
• 11 sprigs fresh lavender, rosemary, or lemon verbena
• 1/4 cup fresh lemon juice
Directions
• Cut the peel from the pineapple, remove the core, and cut the fruit into 1-inch pieces.
• Place the fruit in a food processor fitted with a metal blade and pulse until the pineapple is crushed but not pureed. Transfer to a large nonreactive pot, add the sugar, 4 cups water, and 3 herb sprigs.
• Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook for 15 minutes. Strain the mixture through a fine mesh sieve.
• Gently press the solids to extract the juice. Cool and stir in the lemon juice. Serve over ice garnished with the remaining herb sprigs.
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