Lemon and Rosemary Martini

Tags

cocktail, gin, gluten free, lemon, martini, rosemary, Southern

One of my favorite things about living in Lexington is the food scene. We have tons of new restaurants and food based events. This past week, we had Burger Week; 36 establishments created and sold a $5 specialty burger. Some were creative, using things like kimchi or other non-traditional toppings. Others were more traditional but used high end ingredients like homemade corned beef with homemade kraut and dressing. This week encourages you to go out and try new places.

While at Napa Prime, located between Lexington and Versailles, I was pleased to see a Lemon and Rosemary Martini on the menu. Though I drank sangria that night, I was inspired to go home and create. Below is my version. Multiply this recipe by the number of total drinks you want to make…. Or just be selfish and make one only for you….

Lemon and Rosemary Martini

• 2 oz gin (or vodka if you prefer) *use gluten free spirits for gluten free version
• 1 oz lemon juice
• 1 oz simple syrup
• 1 sprig of fresh rosemary
• Ice, preferably crushed
• Lemon peel and additional rosemary to garnish

In a cocktail shaker, combine the gin, juice, syrup and the rosemary sprigs. Top with ice and then shake vigorously. Strain and pour into a martini glass. Garnish with the lemon peel and a rosemary sprig. Serves 1.

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Peach Margaritas

Tags

adult, beverage, cocktail, lime, margarita, peach, summer, tequila

Nothing says summer like fresh peaches. Their fuzzy skin and slurp inducing juiciness is so inviting you can barely stop eating them long enough to make this cocktail…. But you really should. Save just one. It’s worth it.

Peach Margaritas

• 1 peach, quartered (and peeled if you prefer)
• 2 oz peach lemonade (or regular lemonade)
• 1 1/2 oz silver tequila
• 1/2 lime, juices
• 1 to 2 tbsp agave nectar
• Ice
• Salt to rim, if desired

In a blender, add the peach quarters, lemonade, tequila, lime juice, and agave nectar. Blitz until the peaches are smooth. Rim the glass with salt, add ice, and pour in the margarita mix. Serves 1.

Mulled Wine

Tags

cinnamon, cocktail, mulled, orange, red, star anise, wine

Today is a gloomy, miserable day. I am going to cuddle up on the couch with my new John Grisham book and a glass of this delicious mulled wine. I can’t think of a better way to cheer up.

Mulled Wine (from Gimme Some Oven)

• 1 (750 ml) bottle red wine
• 1 orange, sliced
• 1/4 cup brandy
• 1/4 cup honey
• 8 whole cloves
• 2 cinnamon sticks
• 2 star anise

Combine all ingredients in a non-aluminum saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low, and let simmer for at least 15 minutes. Strain, and serve warm.

A Derby Cocktail – Raspberry and Thyme Gin and Tonics

Tags

beverage, cocktail, gin, Hopportunity, Kentucky Derby, Kentucky Proud, raspberry, thyme, tonic

My favorite summer cocktail is the Blackberry and Basil Gin and Tonic. Right now my basil plants are tiny but my thyme is really growing like gangbusters. It inspired me to make these new gin and tonics. I really enjoyed them! Either of these cocktails are delicious and would be great served at your Derby party. Have you picked a horse yet? You can check them out here. My pick is Hoppertunity. How did I pick him? I looked for the prettiest horse but all are brown/black. Then I read the names. Hoppertunity is the mosty food/drink oriented horse of the group. Who doesn’t love hops? What horse will you be betting on?

Raspberry and Thyme Gin and Tonics

• 12 raspberries
• 4 large sprigs of thyme, bruised to release flavor
• 2 lemons
• 1/4 cup simple syrup
• 12 ounces gin
• Tonic water
• Ice

Set out four high ball glasses. Place 3 raspberries, a thyme sprig, juice of ½ lemon, and 1 tablespoon simple syrup in each glass; muddle together. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve. Makes 4 drinks.

Curry Lime Roasted Peanuts

Tags

cocktail, curry, gluten free, Indian, lime, peanuts, salty, snacks

A friend of mine at work hijacked my blog roll one day and found this recipe. We were both pretty excited to try it. They turned out fantastic, though next time I may double the curry and coriander. I love those flavors and I want them to really pack a punch. They were perfect with the J&G I had last night.

Curry Lime Roasted Peanuts (from So Hungry I Could Blog)

• 1 1/2 tsp salt
• 1 tsp curry
• 1/4 tsp coriander
• zest of 1 lime
• 1 egg white
• 2 cups peanuts
• juice of 1 lime

Preheat the oven to 350 degrees.

In a large bowl, mash together the salt, curry, coriander and lime zest until gritty but well combined. Whisk in the egg white until smooth. Add the peanuts and toss to coat thoroughly.

Spread the nuts in a single layer on a parchment-lined baking sheet. Cook in the oven for 10 minutes. Remove from the oven and break up the nuts with a spatula, then redistribute in a single layer. Cook 5-10 minutes longer, or until nuts are fragrant and golden-brown. Use a spatula to pile the nuts in the center of the pan. Pour the lime juice over top, give the nuts a stir, and redistribute. Cook an additional 3 minutes, then remove from the oven to cool.

Store in an airtight container for up to 2 weeks.

Makes 2 cups.

Bluegrass Sundown ~ The Cocktail

Tags

beverage, Bluegrass Sundown, bourbon, cocktail, cream, hot, Kentucky Bourbon Trail, Kentucky Proud, Southern

On our recent tour of the Kentucky Bourbon Trail, we visited Town Branch Distillery in Lexington. In addition to their Town Branch bourbon and Kentucky Ale beers, they also make Kentucky Sundown, a coffee flavored liquor with a bit of bourbon and sugar infused for additional layers of flavor. The back of the bottle features the recipe for a deliciously warm cocktail perfect for the rainy fall days the weatherman is predicting will come later this week.

Bluegrass Sundown ~ The Cocktail

• 2 ounces of Bluegrass Sundown
• 4 ounces of boiling hot water
• Heavy cream

Shake the Bluegrass Sundown well and measure out into a glass. Add the boiling water and stir. Tilt the back of a spoon touching the liquid and gently pour the heavy cream over the spoon. This allows the cream to float on the top. As you drink, the hot mixture will flow through the cold cream. The contrast is as divine as the flavor. Makes one cocktail.

Basil and Peach Bourbon Fizz

Tags

basil, bourbon, cocktail, fizz, Kentucky Proud, peach, Southern

After a Bourbon Series, I think it might be appropriate to show you at least one way I enjoy my bourbon. I especially like that it incorporates the seasonal ingredients of peaches and basil. Don’t be put off by crushing the peach. It only takes a minute and having the smoothness is essential to me. I don’t like chunky drinks. I do like this though! And you will too. Promise.

Basil and Peach Bourbon Fizz (inspired by this recipe)

• 1 peach
• 4-5 basil leaves
• 2-4 ounces Sprite
• 1/2 ounce simple syrup
• 1 ounce sweet bourbon (think Makers’s Mark or Woodford Reserve)

Pit the peach and press it through a small screened strainer or a Foley mill. Muddle the basil leaves and the peach together. Add the bourbon, simple syrup, and ice. Top with Sprite. Garnish with a basil leaf. Makes one cocktail.

Other bourbon recipes you may like-

Pumpkin Bread Pudding with Bourbon Caramel Sauce

Cherry Bourbon Fizz

Bourbon Truffles

Bourbon Cherry Lemonade

Chocolate Bourbon Pecan Pie

 

Strawberry Basil Martini

Tags

basil, cocktail, gluten free, herbs, martini, strawberry, summer, vodka

Strawberries were on sale this week at my grocery. My garden is overrun by basil. The perfect opportunity to create this cocktail. I love the fresh, herby-ness of the basil and the sweet of the strawberries. Maybe this is a “girly” drink but I love it. Next time I think I will try raspberries and rosemary… The fruit/herb possibility are endless.

Strawberry Basil Martini  (from Cin Cin Let’s Eat)

• 7-8 fresh strawberries, hulled and diced
• handful of basil leaves
• 1 oz simple syrup
• 1/2 oz lime juice (I added an oz)
• 4 oz vodka (I use Rain Vodka, a gluten free vodka that is tasty!)
• Ice

In a a cocktail shaker, muddle together the strawberries, basil, and simple syrup. Add lime juice, vodka and ice. Shake and pour into a martini glass garnished with a strawberry. Serves 2.

Limoncello-Gin Cocktail with Thyme

Tags

citrus, cocktail, gin, Italian, lemon, limoncello, thyme

Here is the first recipe I made using my Homemade Limoncello. It turned out pretty tasty. I plan on a part 2 post; I just haven’t gotten around to it yet. So much has been going on this summer. It’s hard enough to get a blog post up some day. Good thing I like the blog world and all it’s lovely people so well!

Limoncello-Gin Cocktail with Thyme (a variation of this recipe)

• 2 large sprigs fresh thyme
• 1/2 fl. oz.  fresh lime juice
• 1-1/2 fl. oz. gin
• 1/2 fl. oz. limoncello

In a mixing glass or cocktail shaker, gently muddle the thyme with the lime juice. Add the gin and limoncello and fill the shaker with ice. Stir well. Strain into a chilled rocks glass filled with fresh ice, garnish with thyme, and serve. Makes 1 cocktail

Blackberry and Basil Gin and Tonics

Tags

adult, basil, beverage, blackberry, cocktail, gin, lemon, tonic

I love a good gin based cocktail. Most every bartender can make a basic Tom Collins without screwing it up too bad. Which is good for you on dollar well drink nights at your local watering hole. This cocktail is a little more mature than those watered down cheapies. It’s perfect for those who love herbs or gin or citrus.

Blackberry and Basil Gin and Tonics (a variation of this recipe)

• 12 blackberries
• 12 basil leaves, torn
• 2 lemons
• 1/4 cup simple syrup
• 12 ounces gin
• Tonic water
• Ice

Set out four high ball glasses. Place 3 blackberries, 3 basil leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve. Makes 4 drinks.